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cabbage

Okonomiyaki – Hiroshima style

Okonomiyaki – Hiroshima style

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There are two distinct types of Okonomiyaki: the simpler Kansai/Osaka variant, which features fewer ingredients, and the Hiroshima variant, which has more ingredients and a slightly more complex preparation technique. Both variants are very tasty, and I don’t know which one to prefer. It would probably be worth making both as the ingredients overlap to a large extent.


Preparation time: About 20 minutes
Level: Not too complicated
Quantity: One okonomiyaki pancake

Ingredients:
A large handful of cabbage, cut into very thin strips
2 large eggs, one for the batter and one for the omelet
100 g flour
Sea salt and black pepper to taste
6 slices of bacon
4-6 tbsp okonomiyaki sauce
5-6 tbsp Japanese Kewpie mayonnaise
A little tuna flakes
A handful of mung bean sprouts
A small handful of chopped green onions
About 50-70 g egg noodles
Teryaki sauce to season the noodles
0.25 tsp sea salt and a pinch of black pepper to taste
2-3 tbsp cooking oil for frying
Okonomiyaki sauce
3 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp ketchup or tomato paste
1 tsp sugar

Preparation:

  1. Chop the cabbage into thin strips.
  2. Mix together the flour, a little sea salt, a little black pepper, and egg, add water, and mix until the thickness of the pancake batter.
  3. Cook the noodles according to the manufacturer’s instructions and fry in a little cooking oil with teriyaki sauce until the noodles are lightly browned. Set aside.
  4. Heat the cooking oil in a heavy-bottomed pan over medium heat.
  5. Pour a little batter into the bottom of the pan so that a pancake about 15 cm in diameter is formed. Place finely chopped cabbage and mung bean sprouts on the pancake, and top with a few tablespoons of batter to help the mixture stay crusty.
  6. Shake some tuna flakes on top and cover with bacon slices. Place a lid on the pan and fry over medium heat for about 3 minutes.
  7. Cover with a lid and fry for about 3-5 minutes until the bacon is browned.
  8. Place the finished pancake on a plate to wait.
  9. Beat one egg until smooth, pour it into the pan, and place the fried noodles on top of the egg.
  10. Place the finished pancake on top of the noodles so that the batter side is on top. This will result in a layered pancake with the omelet on the bottom, then noodles, bacon, sprouts, tuna flakes, cabbage, and the batter side. Cover with a lid and fry for a few minutes
  11. While the okonomiyaki is frying, prepare the sauce. To do this, mix oyster sauce, Worcestershire sauce, tomato paste or ketchup, and sugar in a bowl.
  12. When the okonomiyaki is ready, place it on a plate with the batter side up and spread generously with the okonomiyaki sauce.
  13. Make stripes with mayonnaise over the sauce and decorate as you wish.
  14. Sprinkle the food with chopped green onions and serve immediately.
    Ready!!
Lebanese cabbage rolls

Lebanese cabbage rolls

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Lebanese cabbage rolls in the classic sense are rather thin, seasoned with local spices such as cumin, mint, nutmeg, and garlic. Cabbage rolls can be cooked until soft. I prefer ones where the cabbage still has a little crunch. These cabbage rolls are suitable for serving with lemon or yogurt, if desired.

Preparation time: 45 minutes assembling the rolls, 40-60 minutes stewing
Level: Not too complicated
Quantity: 25-30 cabbage rolls

Ingredients:
1 large head of cabbage
600 g minced beef
300 g long-grain rice
(see the preparation instructions below for the seasoning amounts)
Grated nutmeg
Dried mint
Black pepper
Sea salt
Ground cumin
Ground allspice
4-5 garlic cloves
Juice of 1 lemon for the cabbage roll cooking water
Lemon slices for serving

Preparation:

  1. Cut a slit in a large head of cabbage near the root on all sides and pull out the root so that the cabbage leaves are open.
  2. Bring water to a boil in a large pot and boil the cabbage heads for about 15 minutes. Carefully start peeling the leaves off the head of cabbage. Make sure the leaves don’t break. Separate 3 leaves, fill them, and at the same time, the leaves of the next layer will become softer and can be used.
  3. Cut the leaf in half along the long petioles, and remove the hard petioles.
  4. Prepare the filling. Mix the minced meat with the rice, then add 0.25 tsp of ground black pepper, 1 tsp of dried mint, 0.25 tsp of ground nutmeg, 0.5 tsp of ground allspice, and sea salt to taste.
  5. Form an oblong piece of minced meat in your hand, about 1 cm thick. Place it on the wider side of the cabbage leaf, roll it in a single layer inside the cabbage leaf, fold the edges of the cabbage leaf over the roll and roll the entire roll into a cigar shape. The diameter should be 2.5 to 3 cm.
  6. Wrap the entire filling in the cabbage leaves in this way.
  7. Line the bottom of the cooking pot with the remaining cabbage leaves and place one layer of cabbage rolls on top of the cabbage leaves.
  8. Peel and lightly crush the garlic and divide it over the cabbage rolls.
  9. Place the second layer of cabbage rolls crosswise over the first layer and the third layer crosswise over the previous layer.
  10. Squeeze the juice of 1 lemon over the cabbage rolls.
  11. Use the boiling water from the head of cabbage, take about 600 ml, add about 1 tsp sea salt, 1 tsp ground cumin, and dried mint, and pour over the cabbage rolls.
  12. Simmer the cabbage rolls over medium heat for 40-60 minutes. Check the cabbage rolls from time to time to see if they seem soft enough. When the rolls are ready, transfer them to a serving platter.
    Serve with lemon slices, yoghurt if desired, and garnish with fresh parsley.
    Ready!!
Sauerkraut with pork and barley

Sauerkraut with pork and barley

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If someone would like to cook a very traditional Estonian dish, then Sauerkraut with pork and barley is definitely the one for them. It has probably been prepared among Estonian peasants since the 19th century. At first, it was a South Estonian peasant dish; later, it spread across Estonia. This dish is still prepared in many families today. The methods of preparation are different; some definitely prepare these cabbages in the oven, others on the stove, and mixed variants of these methods are also used. My grandmother prepared them on the stove, and the variant that I am posting here was prepared by my mother using an old family recipe. It is worth making more mulgikapsad, because they become more and more delicious after standing for a few days.

Preparation time: 3 hours
Level: Medium
Quantity: About 3.5 to 4 kg of sauerkraut

Ingredients:
About 2 kg of sauerkraut
1.5 kg of overgrown pork
About 150 g of barley groats, soaked overnight
Sea salt, if necessary
A little sugar if desired
1 tbsp of cumin if desired

Boiled potatoes for serving

Preparation:

  1. Soak the barley groats in cold water overnight.
  2. Squeeze the sauerkraut dry; this will help remove excess acidity. There are several points in the preparation of this dish where the flavors can be adjusted, and it is difficult to give specific quantities.
  3. Pour half of the sauerkraut into a thick-bottomed cooking pot, place the overgrown pieces of meat on top of the cabbage, and cover with cabbage again. You can lightly sprinkle sugar and salt between these layers, or add salt later if necessary, because sauerkraut is already quite salty.
  4. Pour in the cabbage, add water so that the cabbage is covered with water, let it boil, and taste. Adjust the flavors if necessary.
  5. Cover the cabbage layer with soaked groats, add water until everything is covered, cover with a lid, and simmer for about 3 hours.
  6. When the cabbage is soft, fish the pieces of meat out of the cabbage and set aside, and use them when serving.
  7. Mix the cabbage with the groats, season with sea salt and sugar if necessary.
  8. Serve with boiled potatoes and cut the meat cooked with the cabbage.
    Ready!!
Okonomiyaki – Kansai style

Okonomiyaki – Kansai style

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Okonomiyaki is considered a Japanese savory pancake. The main additions are chopped fresh cabbage, often meat, fish, and seafood. After frying, the pancake is covered with a special sauce that resembles a bit of BBQ sauce. Japanese mayonnaise is also added, if desired, along with tuna flakes, pickled ginger, seaweed pieces, and green onions.
There are broadly two different types of Okonomiyaki: the Kansai or Osaka type and the Hiroshima type. I made the Kansai type for New Year’s Eve in 2024.

Preparation time: About 20 minutes
Level: Rather easy
Quantity: For two

Ingredients:
One small juicy fresh cabbage, root removed and cut into thin strips with a knife
2 large eggs
100 g flour
Sea salt and black pepper to taste
8 slices bacon
4-6 tbsp okonomiyaki sauce
5-6 tbsp Japanese Kewpie mayonnaise
A little tuna flakes
A little dried wakame seaweed
A small handful of chopped green onions
0.25 tsp sea salt and a pinch of black pepper to taste
2-3 tbsp cooking oil for frying

Okonomiyaki sauce
3 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp ketchup or tomato paste
1 tsp sugar

Preparation:

  1. Chop the cabbage into thin strips.
  2. Mix the flour, sea salt, black pepper, eggs, and mix until smooth.
  3. Add the chopped cabbage to the mixture and mix until the cabbage is evenly mixed with the batter.
  4. Heat the cooking oil in a heavy-bottomed pan over medium heat.
  5. Place two slices of bacon in the pan, add ¼ of the cabbage batter, and press with a spatula to the width of the bacon slices. Cover with a lid and fry for 3-5 minutes until the bacon is browned.
  6. Cook all four pancakes in this way.
  7. While the pancakes are frying, prepare the sauce. To do this, mix together the oyster sauce, Worcestershire sauce, tomato paste or ketchup, and sugar in a bowl.
  8. When the pancakes are ready, place them on a plate with the bacon half on top and spread generously with the okonomiyaki sauce. You will need a little more than one tablespoon of sauce per pancake.
  9. Make stripes over the sauce with Japanese mayonnaise and decorate as desired.
  10. Sprinkle with chopped green onions and, if desired, dried tuna flakes, and dried wakame seaweed strips, and serve with pickled ginger.
    Ready!!
Autumn baked vegetable and baked vegetable soup with goat cheese

Autumn baked vegetable and baked vegetable soup with goat cheese

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Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.

Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six

Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano

Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four

Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning

Preparation:

  1. Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
  2. Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
  3. Remove the foil and bake for another 30 minutes.
  4. When serving, decorate the food with chopped dill and parsley
  5. To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
  6. Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
  7. Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
  8. To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
  9. Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
    Ready!!
Seven vegetable tagine

Seven vegetable tagine

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One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Chinese Shredded Cabbage Wok

Chinese Shredded Cabbage Wok

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One of the best cabbage dishes I’ve tried. This dish is very easy to make and takes about 15 minutes. Tearing it with your hands allows the juice to escape better from the cabbage and this is the way this food is prepared in China. Food from the Sichuan province is well-known in Chinese home tables also outside the region. I haven’t found this dish in any Chinese restaurant, but it is worth being there because of the taste. To prepare it, you need a medium soft head of cabbage which is not very dense. The leaves are torn between the hands into suitable pieces. I removed the stronger leaf stalk. This dish can be made as a vegan version, but it is good with bacon, and in China, sausages are also used in this dish.

Preparation time: 15 min
Level: Easy
Quantity: for two

Ingredients:
One medium softer head of cabbage leaves torn into suitably sized pieces
1 red chili
0.5 teaspoon Sichuan pepper
2 tablespoons cooking oil
100 g of smoked bacon
1 tbsp soy sauce
2 tbsp oyster sauce

Alternatively you can add 1 tbs of balsamic vinegar or make food without oyster sauce and use only soy sauce and vinegar

Preparation:

  1. Remove the upper, dirty leaves from the head of the cabbage. Tear the remaining cabbage with your hands into pieces of the desired size. When you tear it with your hands, the juice comes out of the cabbage and the food becomes better and juicier. Remove the thicker stalks so that the food comes out with a more uniform structure.
  2. Heat cooking oil in a wok, add Sichuan pepper, and fry for a few minutes. Remove the peppercorns from the oil. Another option is for those who want food with a stronger and spicier taste – Sichuan pepper is lightly crushed, fried, and left in the food.
  3. Fry the bacon until it is slightly crispy, cut the chili pepper into rounds, and add to the food. Fry for about 1 minute and add the cabbage.
  4. Stir the food constantly until the cabbage becomes slightly softer and its volume shrinks by about 2 times. It takes 3-4 minutes.
  5. Add soy sauce and oyster sauce, remove the pan from the stove and mix the sauce with the cabbage.
  6. Serve as a side dish or eat as a separate dish.
    Done!!
Ukrainian cabbage rolls with meat filling

Ukrainian cabbage rolls with meat filling

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Cabbage rolls are a food that uses cabbage leaves that are wrapped around a filling. Cabbage rolls are very common in Central, Eastern, Northern and Southeastern Europe. Different varieties of cabbage rolls can also be found in West Asia, China and even North Africa. Meat, sometimes mushrooms, onions, garlic, even tofu, different varieties of rice, barley groats and the like are often used as fillings.
In Ukraine, cabbage rolls (голубци) have a special place in food culture. The style of their preparation and the fillings vary greatly across the country. In some regions, cabbage leaves are replaced with fresh beetroot or grape leaves, as for the filling, I have come across in various recipes from corn to buckwheat in addition to mushrooms or meat. I found cabbage rolls with meat to be one of the most common, and I also added carrots and boiled rice to the filling.

Preparation time: 1 hour preparation, 1.5 hours baking
Level: Medium
Quantity: for a larger group (about 40 cabbage rolls)

Ingredients:
1 large head of cabbage
800 g minced meat, I used a mixture of minced pork and beef
350 g carrots, coarsely grated
1 large onion finely chopped
600 ml of tomato puree
150 g long-grain rice, cooked
150 g sour cream
For frying, 3 tablespoons of cooking oil and about 20 g of butter
For seasoning sea salt and black pepper 0.5 teaspoons of herb mixture (basil, oregano, thyme, marjoram) or herb mixture of your choice.

Sour cream for serving

Preparation:

  1. Boil the rice. Calculate two parts water to one part rice, bring to a boil and reduce the heat to low and let it simmer for about 15 minutes. The water is absorbed and the rice is tender.
  2. Clean the cabbage from the upper, dirty leaves. With a sharp knife, dig out the cabbage root relatively deeply, so that the attachments of the cabbage leaves also come off. Remove the cabbage root.
  3. Boil water in a large pot, carefully place the cabbage in the water so that it is completely covered. Boil for about 5 minutes.
  4. Carefully start removing the leaves from the top layer. Collect the leaves in a large bowl, let them cool a little and cut the leaves in half lengthwise, so that you remove the thick petiole, or for smaller leaves, cut the petiole thinner with a knife
  5. Prepare the whole cabbage in this way. The inner leaves are not suitable for making rolls.
  6. I put the leaves back in boiling water for 5 minutes to make them even softer, but you can skip this step. Save the cabbage boling water for later.
  7. Prepare the filling. Grate carrots. Heat oil and butter in a pan. Place 2/3 of the carrots in a pan and fry on medium heat for about 10 minutes. Add half of the tomato puree and cook for another 10 minutes until the mixture thickens.
  8. Finely chop the large onion or grate it with a coarser grater.
  9. Place the minced meat in a bowl, add onion, carrot and rice, season with salt, black pepper and a mixture of herbs.
  10. Fill with half-cooled cabbage leaves. Place 1 tablespoon of the filling on a cabbage leaf, fold the edge on the leaf side triangularly over the filling so that a cone is immediately formed. Wrap the cabbage leaf around the resulting cone and gently press the upper end, with the softer part of the cabbage leaf, into the cone.
  11. Another option is to wrap the filling in a cabbage leaf and push both ends inside the cabbage roll. The third option is to fold the edges of the cabbage leaf over the filling on both sides and roll the leaf so that the filling stays inside the leaf like a package.
  12. Place the finished cabbage rolls tightly on top of each other in an oven dish or oven pot.
  13. Prepare the sauce, fry the remaining grated carrots in a little oil for about 5-10 minutes, add 3-4 tablespoons of sour cream and the rest of the tomato puree.
  14. Pour the sauce over the cabbage rolls. Pour also the water used bor cabbage boiling over the rolls so that they are about 2/3 covered.
  15. Heat the oven to 250 degrees C, put the cabbage rolls in the oven and cook for 30 minutes without covering. During this time, the top layer will brown slightly.
  16. Cover the cabbage rolls with a lid, lower the oven temperature to 200 degrees and cook the cabbage rolls for 1 hour.
  17. Serve the finished cabbage rolls with sour cream. Ideal to eat warm, but also not bad if cold.
    Ready!!
Minestrone

Minestrone

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This is one of the most classic vegetable soups in Italian cuisine. There is no specific recipe for its preparation. There are a few features that are always used, such as the use of Italian spices such as basil, thyme, and other herbs. This soup can be made with meat and ham or just using vegetables. Vegetables used in this soup are very variable. Basically, all of the vegetables can be added to this soup at once. Carrots, tomatoes, watercress, celery stalks, beans, onions, garlic, butter beans, parsley, peas, and so on are used to make this soup. Pasta or rice, and often both, are also added to the soup.
Minestrone soups are also divided by color, it can be green or red, or something in between. More tomato puree is added to red minestrone, less to the red-green variant.
Historically, references to the preparation of minestrone-like soup have also been found since ancient Rome.
The official soup of the 2022 Andresjärve Family Day.

Preparation time: 1.5 hours. In addition, time to prepare the broth if you use it
Level: Easy
Quantity: about 5L of soup

Ingredients:
1 medium onion
2 stalks of celery
1 medium zucchini
200 g of green peas (you can also use frozen peas)
200 g garden peas (you can also use frozen peas)
15-20 cherry tomatoes
200 g of broccoli
200 g of cauliflower
400 g canned butter beans
400 g of cannellini beans
2-3 medium potatoes
250 g of carrots
200 g of fresh cabbage
5-6 medium cloves of garlic
50 g of pasta as desired
A handful of parsley with stems
A handful of chopped basil
A handful of fresh basil for serving
A handful of grated Parmesan cheese
dried basil and thyme, black pepper, and salt to taste
If you don’t want to cook a strong vegetable broth, you can use different seasonings for vegetable broth. Stock powders or stock cubes can also be used, but without a doubt, this soup comes with a couple of fresh, homemade stock.
4-5 tablespoons of cooking oil

Preparation:

  1. Cut the potatoes, carrots, cabbage, zucchini, onion and stalk celery, cauliflower, and broccoli into suitable pieces and add them to the cooking pot with the oil.
  2. Add peas and broad beans. Cut the parsley with the stems into suitable pieces and add to the soup. Heat and stir constantly and let the mixture brown very lightly for better flavor
  3. Add water and vegetable broth seasoning or add vegetable broth. Add the tomatoes.
  4. Lightly crush the garlic and add to the soup. Let the soup boil and cook until the vegetable is semi-soft, add beans and pasta. Season the soup with dried basil and, if desired, thyme, black pepper, and salt
  5. Cook the soup until the pasta is soft and the flavors are combined.
  6. When serving, add fresh basil and a little grated parmesan, and a little olive oil.
    The soup is flavored overnight and gets better over time.
    Ready!!
Roasted Savoy Cabbage with Parmesan

Roasted Savoy Cabbage with Parmesan

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Here I am posting a very easy and quick dish that is suitable both as a main course and as a side dish to meat or fish. In the summer, dark green and slightly curly Savoy cabbages are available, soft and juicy and perfect for this dish. Apparently, regular cabbage is also suitable, but I made this dish with Savoy cabbage.

A small head of cabbage is cut into quarters, browned in olive oil or melted butter on high heat until brown on all sides, which takes about 5 minutes, and then sprinkled with a handful of grated parmesan and placed in a frying pan at 200 degrees for 7-10 minutes. Ready!!


Preparation time: 20 min
Level: Easy
Serves: four
 
Ingredients:
One small savoy cabbage
3-4 tablespoons of olive oil or melted butter for browning
About 30-50 g of parmesan
Sea salt and black pepper to taste
 
Preparation:
1. Cut a small Savoy cabbage into quarters, and heat oil or butter in a pan.
2. Brown the cabbage quarters in a pan until golden on all sides, season with salt and pepper.
3. Finely grate a handful of parmesan, and shake on the cabbage sectors.
4. Bake for 7-10 minutes at 200 degrees C in the oven.
Eat as a main course or serve in addition to meat or fish dishes.
 

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