Cabbage Rolls

Veggie soups are so easy. There are hundreds to choose from and probably hundreds more yet to be invented. This is just my basic idea of a quick throw together soup. It will help you clear out any left over veggies and is a fun shopping trip to the markets to put it together. I make it because I work shifts so it is a good quick brekky and later at night an easy and tasty meal. It also is very weight concious. Alter it and use anything you like, the only thing i dont use in this is the starchy veggies such as potatoes, peas and corn.

Sushi is also very popular in Switzerland! I attempted to make a version of a California roll by referring to a picture I've seen. I'm introducing this recipe because I served it at a party and it was a big hit.1) The most troublesome part is spreading the flying fish roe on nicely.2) Try to cut the roll as neatly as possible. While holding the entire roll firmly together using a plastic wrap, start peeling the plastic wrap off the piece you are cutting off and continue cutting. If the shape gets broken down, use the plastic wrap to tightly hold its shape again. Recipe by Kawakosuisu.

Delicious with the sweetness of tomatoes☆For tomato puree, please refer to Recipe ID 19677772The origin of this recipeI made tomato puree and wanted to use it

This is a standard dish that I prepare often at home.Adjust the amount of soy sauce to suit your tastes. Recipe by Yuuyuu0221

Hot and sour soup can be used in many dishes, like hot and sour rice, hot and sour noodles, hot and sour dumplings, etc. It is also a dish on its own. At a snack shop, a bowl might cost 40-60 NTD, but making it yourself, a bowl might only cost 30 NTD. Let's enjoy it together!

Kimchi jjigae is Korean home cooking. I wanted to enjoy this quintessential Korean dish easily at home, so I tried recreating it using my tastebuds as a guide!This is one of my basic go-to Korean recipes.The star of this dish is the kimchi! By adding the kimchi liquid, you'll get closer to an authentic jjigae!The key is to use dashi stock based of dried sardines (iriko)! This is delicious made with canned tuna or mackerel instead of meat. Recipe by Nokosandon

My relationship with octopuses is very special. And even if the octopuses don't know it... I seek them everywhere. In small, humble taverns, on the most distant, forgotten islands. In traditional seafood spots around Attica and its surroundings. In medium to large depths (there, about eight feet below the surface, with a speargun in hand). In the homes of colleagues with islander mothers. At Aunt Theodora's estate in Ermioni, where I 'met' the most delicious grilled octopus by far. Everywhere. However, the octopus I found on Antonella's site is unlike any other. Not because it's supposedly the tastiest I've ever tried. No. I've eaten other great octopuses. But because it is indeed very tasty and at the same time so different!!! The way the hearty bites of octopus caramelize, the way the 'transformed' potatoes, so different and delicious, blend with it, the aromas of rosemary and marjoram that rise from the pan, the subtle yet distinct taste of the wine, all come together to create an exceptional dish, not just to eat but to enjoy eating!!! It's another option for someone who wants something different from the well-known (and, of course, very tasty) 'octopus with short pasta' in the pot. But a very, very, very tasty option. My initial hesitation 'won't it remain tough if it doesn't boil first?' was followed by satisfaction and admiration for a dish that deserves it and more. Try it and you'll see. And you'll say with me 'Thank you, Antonella'.A few more secrets[1] As you saw, the octopus doesn't boil at all beforehand; it is cooked entirely in the oven. The cooking time and the liquids (wine + oil + octopus juices) are enough to soften, caramelize, and together with the potatoes, create an 'unbeatable duo'. [2] However, there are people who don't eat the skin (they find it – they say – slimy) and the suckers (I better not tell you how they find those...). Other times, if the octopus is really large, the one-hour time isn't enough to cook it, and if you increase it, the potatoes will disintegrate (if you add them later, they won't caramelize from the octopus juices, which will have evaporated). Big confusion!!! In these cases, we can... remove the skin. And if not all, especially from the hood, where it is tougher. The octopus will cook much more easily/quickly. [3] Let's clarify one thing. The octopus is NOT CLEANED of its skin. Otherwise, a very large part of its unique taste will be lost. However, if you insist on wanting the octopus white or if you have to cook a really large one, you can see how to remove this skin in steps 15 to 21. So we don't remove its skin. It's a big sin. But if, as we saw, there are reasons to remove it, then at least let's use it. How will this be done? We throw it, along with the tentacles, into the mixer, along with one or two pieces of the octopus (from the hood or its body, for example), make a spicy sauce with a little garlic and crushed hot pepper, add the crushed suckers and skin, deglaze with a little wine, and add a little tomato paste. Add a little of the water where we dipped the octopus, a little parsley, and the very tasty octopus sauce is ready. It can be used immediately with the baked octopus (or any other dish we have made) but can also be stored well in an airtight jar for future fish/seafood recipes. And while we're on the subject, have you ever thought that you can use the water in which the octopus boils (when you boil it)? Well, this flavor and aroma-rich water is not thrown away. We let it cool, pour it into ice cube trays, bottles, containers, or anything that can go in the freezer, and freeze it until we need fish stock. You won't find better and cheaper (since it would be thrown away...). Choosing two (or even three) smaller octopuses (at 700-800 grams) instead of one larger one (1.5 kg) positively affects the cooking time. And cutting it into smaller pieces (instead of cooking it whole, uncut) makes it blend better with the potatoes and also be better flavored with the herbs and spices we put in the pan. Dedicated to my friend NIKOL, who is 'troubled' this time of year by the octopuses her husband brings home!

Wishing you a great month with good health! 🍁🍁 November is my month because I have both a name day and a birthday (just saying 🤣🤣) 🎂🎂🥳🥳 I've made my child love Pontic food because both parents and grandparents are genuine Pontians 🤣🤣🤣🤣 I love stuffed cabbage rolls with black cabbage, a recipe my late grandmother taught me. My mom also cooks it, and I hope my daughter learns to make it too, so our traditions don't get lost.

I wanted to make a tomato based cabbage rolls. I was able to come up with this flavor as result of experimenting with various tomato juices and canned tomatoes.Roll the meat tightly in the cabbage and secure with a toothpick so that it doesn't fall apart. Recipe by Nagomi mama

A simple shumai with plenty of spring cabbage, vibrant in color. The juicy meat is complemented by the delicious accent of cabbage.About this recipeA simple, izakaya-style recipe that pairs well with a cold Clear Asahi beer. Just mix the meat filling in a plastic bag, spread it in a frying pan, top with cabbage, and cook. No need for wrapping in skins or using a steamer, making it easy to prepare shumai. Enjoy it hot with a chilled Clear Asahi.

These are Italian meatballs known as 'Polpetti'. They have a wonderful aroma! It's a simple yet seemingly elaborate homemade dish.Origin of this recipeI discovered this dish at a small restaurant while traveling in northern Italy. I've adapted it with vegetables and spices to make it easy to prepare in Japanese homes. As a side note, I was reminded of this dish when I recently tried Brandy's meatballs ID:18512367, which included nuts.

Grandma Velma used to make these for us as kids. She would call us to come get a pan full from her, where she lived across the alley. If this isn't an #heirloom recipe, we don't know what is!

My grandson's birthday is on New Years Eve so we celebrate at home and do the cake thing with a special dinner! Everyone wanted shrimp so.....😋 Happy New Year everyone!! 🎉2024💋

I wanted to create an easy and delicious macrobiotic dish that I could quickly prepare. Recipe by Rabuchafe

A delicious and quick dish to make...

This is a classic, simple stuffed cabbage roll recipe.Photo updated in October 2011!About this recipe: These are the stuffed cabbage rolls I always make at home.

The only moisture comes from the nagaimo. It's rich and fluffy. You can enjoy plenty of cabbage. Make authentic okonomiyaki at home! The origin of this recipe: I made this recipe over and over, changing the amount of binder, the way of cutting cabbage, and the seasonings to impress my husband, who loves okonomiyaki. This recipe, which he finally said was delicious, is a keeper. On December 2, 2012, I changed the flour from 70g to 80g.

Very easy to prepare! Enjoy it!:-)

The potato, tuna, mozzarella, and egg salad is an easy and delicious recipe, perfect as a main dish or a side dish. It's great in the summer, but honestly, it's good all year round. Made with a few simple ingredients, it's ideal to prepare in advance and keep ready in the fridge.

This is another rice dish I often make, and it also has a very good flavor. The vegetables listed in the ingredients are just suggestions. I use whatever vegetables I have at home.

I love the ginger-scented Japanese-style soup with barley sold at Seven. I tried making it with leftover vegetables at home! You can enjoy plenty of it. The origin of this recipe: I love Seven's soup and wanted to drink it at night, so I made it with leftovers from the fridge. It originally seems to have napa cabbage, onion, burdock root, etc., but it was delicious with other vegetables too!

This is an easy dish to whip up quickly for a weeknight dinner. It is flavorful, and also feels just a little bit fancy. You can add more heat by increasing the amount of red pepper flakes, and/or you could sprinkle it with a little Parmesan cheese when you serve it.The original recipe came from the Food Network.#Dinner #Seafood #Noodles

My family loves these cabbage rolls..I always serve with a side salad and garlic bread. I usually make more than what I need. Which allows me to freeze and serve later. Enjoy!

Recipe book '5-Minute Magic Bread' is now available for pre-order on Amazon & Rakuten! This bread, loved by both kids and adults, takes just 5 minutes of prep time!About this recipeWe've made this magic bread, which can be prepared in about 30 minutes, even easier and more delicious! It's a convenient recipe that requires minimal cleanup, using just one microwave-safe dish.

The delicious combo of wweet aburaage and unsweetened sushi rice is what makes inari sushi so good!Notes: If you can, cook the rice a little firmer than usual, but don't add sugar to the sushi rice since the aburaage is sweet. (Recipe by Cooking S Papa)

This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.I didn't add mayonnaise before. It taste richer if you add it, but you can leave it out if you prefer! It's a very hearty rice dish, so you only need to make a vegetable soup for a satisfying meal! For a 20 cm [7.9 in] diameter cake mold worth. Recipe by orange*

A good way of making a dish with leftovers.Blanch bunch of spinach and drain. Cut up to about 5 cm, wrap in cling film and freeze. It's useful to have stocked, as you can use the frozen spinach in any kind of dish. For those on a diet, replace with low calorie mayonnaise and tuna. Do not throw the tuna oil too much, otherwise the dish will be too dry. Recipe by Iku..

Making dumplings at home is fun and delicious! You can make a big batch at once, so you’ll have them ready to enjoy anytime during the week. All the ingredients can be picked up at your local market, and with just an afternoon of work, you’ll have plenty of dumplings to eat whenever you want.

This is a dish that kids are sure to love. The ingredients are easy to find, and it's not difficult to make. Try making it for your little ones at home!

Sold out even for seconds! The meat is tender and easy to eat.The origin of this recipeI recreated a daycare recipe at home.