K
KYHeirloomer
Guest
I was inspired, after watching an Iron Chef episode, in which creamed cabbage was part of a dish.
I'd never had creamed cabbage; would never have even thought of it. But it sounded good. So here's what I've come up with:
Lamb Balls With Creamed Cabbage
1 lb ground lamb
1 pkg calimyrna figs, coursely chopped
3 tbls za'taar, divided
Flour
Oil for pan frying
1/2 lb slab bacon cut in lardings
1 onion, chopped
1 head cabbage, cored and coursly shredded
1 tsp cracked caraway seeds
1 pint cream (very approx)
Mix the lamb with the figs (a package is 12 oz, but I think up to a pound would work), 2 tbls za'taar, and salt & pepper to taste. Form into balls (I used a 2-tbls sized disher) and roll in flour that's been seasoned with the remaining za'taar.
Fry the balls in about a quarter inch of oil, until browned all over and cooked through. Set aside.
In a large skillet, fry bacon until crisp. Remove from pan, leaving grease behind. In same skillet, saute onions until just turning color. Add caraway seeds and cook 30 seconds more. Add cabbage and cook, stirring from time to time, until cabbage is wilted. Add 1 pint of cream (a guess---I just poured until it looked right), turn up heat, and cook until cream is reduced by at least half and thickens.
Add lamb balls to the pan and continue cooking until lamb is warmed through and coated with the cream sauce.
To serve: Put a mound of cabbage centered in plate. Surround by lamb balls (the size I made them, 3 is an ample meal). Spoon some of the sauce over the cabbage and sprinkle with the bacon.
I'd never had creamed cabbage; would never have even thought of it. But it sounded good. So here's what I've come up with:
Lamb Balls With Creamed Cabbage
1 lb ground lamb
1 pkg calimyrna figs, coursely chopped
3 tbls za'taar, divided
Flour
Oil for pan frying
1/2 lb slab bacon cut in lardings
1 onion, chopped
1 head cabbage, cored and coursly shredded
1 tsp cracked caraway seeds
1 pint cream (very approx)
Mix the lamb with the figs (a package is 12 oz, but I think up to a pound would work), 2 tbls za'taar, and salt & pepper to taste. Form into balls (I used a 2-tbls sized disher) and roll in flour that's been seasoned with the remaining za'taar.
Fry the balls in about a quarter inch of oil, until browned all over and cooked through. Set aside.
In a large skillet, fry bacon until crisp. Remove from pan, leaving grease behind. In same skillet, saute onions until just turning color. Add caraway seeds and cook 30 seconds more. Add cabbage and cook, stirring from time to time, until cabbage is wilted. Add 1 pint of cream (a guess---I just poured until it looked right), turn up heat, and cook until cream is reduced by at least half and thickens.
Add lamb balls to the pan and continue cooking until lamb is warmed through and coated with the cream sauce.
To serve: Put a mound of cabbage centered in plate. Surround by lamb balls (the size I made them, 3 is an ample meal). Spoon some of the sauce over the cabbage and sprinkle with the bacon.