Porcini Braised Cabbage (v 2.0 -- better technique & better sauce)
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- čas přidán 30. 07. 2024
- Porcini Braised Cabbage (v 2.0 -- better technique & better sauce)
00:00 Intro
01:13 Cabbage Ingredient Prep
04:19 Searing the Cabbage
05:24 Making the Sauce
08:03 Baking the Cabbage
08:48 How to Cook Buckwheat
11:55 Coordinating Cabbage and Buckwheat
Here is a video on how to work with dry porcini:
• Worms in Porcini and O...
Serves 4
40 g (a couple of handfuls) dry porcini
4 cups boiling water
1 small savoy cabbage (about 6 inches in diameter)
1/4-1/3 cup oil for high heat cooking
3 Tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1/2 cup dry white wine
1 cup sour cream
3 Tbsp flour
1 Tbsp pomegranate molasses or tomato paste
Bay leaf
5-7 Thyme sprigs
In a heat proof bowl (I use a 4 cup pyrex measuring cup), combine porcini and boiling water and let steep for 1 to 24 hours.
Preheat the oven to 350F with a rack in the middle. Cut the cabbage into 6-8 wedges. Set a pan with the biggest surface area that you have (ideally a 12 inch deep skillet with straight sides) over high heat. Add 3 Tbsp of oil. When the oil is hot, add the cabbage wedges and brown them on both sides very thoroughly adding oil as necessary. If some leaves fall off before the cabbage goes into the pan, reserve them and chop into small pieces to cook with the onions later.
Remove the cabbage from the pan and set aside. Reduce the heat to medium-low. Add olive oil, onions, chopped up remaining cabbage leaves (if any), a generous pinch of salt and cook stirring occasionally until completely tender and golden brown. Add the garlic and cook until aromatic, a couple of minutes. Add the wine and the porcini liquid strained through a sieve lined with a damp paper towel. Bring to a gentle simmer.
Inspect the porcini. If they aren’t too dirty, wash each piece carefully, chop them up and add to the sauce. If in doubt, discard them.
In a small bowl, mix the sour cream with flour and pomegranate molasses until completely lump free. Add a cup of porcini sauce from the pan into the sour cream, whisking constantly. Stir this sour cream mixture into the porcini sauce in the pan. Bring to a simmer whisking constantly. Add salt to taste. Add a bayleaf. Season each piece of cabbage generously with salt on all sides and place in the pan with the sauce. Scatter the thyme sprigs between the cabbage wedges. Bring to a simmer. Cover the pan and place in the oven for 45 min. Uncover, turn up the heat to 450F, turn on the convection fan if you have it, and bake until the cabbage is completely tender and slightly crispy on top, about 15 min.
Cool 15 min and serve over buckwheat or an accompaniment of your choice.
Note: If all the cabbage wedges don’t fit into one pan during the searing step, use 2 pans for the browning step and then proceed with the sauce in your bigger pan. Once the cabbage is brown, it will become a lot softer and easier to squoosh into one pan for the oven step.
Here is the type of buckwheat I use:
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My Uzbekistani friend in the U.S., when he was an undergrad in college, cooked buckwheat regularly in his basic and cheap rice cooker. His mother and grandmother were so impressed that they said it’s better than their old-fashion way. Then they and their Uzbekistani friends started to cook their buckwheat in rice cookers, too.
Haha your friend started a buckwheat revolution
Thank you for the wonderful recipe. I am Russian Orthodox Christian and right now we are vegan during the fasting time. I’m going to make this for church without the sour cream and I know it’s gonna be delicious.
It seems cashew based sour cream would work great as a replacement
@@MrAliFranca yes good idea, I make a cashew-based fettuccine sauce.
@@519forestmonk9 would you share your cashew-based fettuccine recipe? It sounds lovely, Thank you.
@@kittykat717 yes I hope you don’t mind that I don’t do measurements but you can probably estimate. Take 2 cups of cashews and boil them until they are soft, even mushy. Add 4 cups of veggie broth. Put them into a blender. You can go two ways. For a cheesy sauce add garlic basil and nutritional yeast, or you can go a primavera route and just add lemon, garlic and basil. Salt and pepper to taste. Either way it is delish. Hope you enjoy!
@@519forestmonk9 sounds delicious. I am on vacation for a month but will make it as soon as I arrive home. Thank you so much for sharing.
'Eastern European' buckwheat is a jewel. Such a toasty flavour, never mushy. For a single person-serving in 20 minutes: (1) a pot that holds 1.5 cups or more, at least a tiny amount (or more!) of butter or oil, tiny pinch salt, add one precise cup of water minus 3 tablespoons,, stir in one half cup Eastern European toasted buckwheat, set timer to 15 minutes, (2) on a medium heat wait until your mix begins to simmer, cover securely and back off the heat so it stays barely simmering and start the timer countdown, (3) at 15 min. this dish is ready to plate and serve. Our store has only one high-quality Russian buckwheat and my recipe is based on that brand. Other types were a disaster, so... buy a small quantity until you find a good brand. If it turns out poorly, the brand is poor, it's that simple. Even plain buckwheat is so delicious. Thank you, Helen, for this braised dish!
The last cabbage dish was SO good (it got me through the winter) that I can’t wait to try this.
I never thought much of cabbage, but that dish turned me around, and it’s now one of my favourite vegetables. Its sweetness is unlike anything else. Sublime.
One of the many things I love about this channel is that most videos are interconnected to other videos so that anything complex can be further explored if you need that extra advice. I can't wait to get some more experience with the porcini mushrooms and buckwheat. I can't say I've had buckwheat in the past but you've - yet again - inspired me to take a step out of the common and into the extra ordinary. Thanks Helen for all you do, you are a masterful teacher and always a delight
I can’t even begin to explain how big of a fan I am of Helen and her channel. These videos are culinary gold! I honestly feel like I should be paying for this kind of thoughtful teaching. Amazing. Helen, you’ve blessed us quite a bit with your knowledge. Thank you!
The thickening method using sour cream flour and a little bit of the sauce us super common in Hungarian cuisine, we call it rántás ( yanking) because it pulls the sauce together super quickly! It was really fun to see it used thank you for all your videos!
yanking sauce, hahaha
I've just made your previous recipe with beans two days ago. There was only praise from all sides and it'll be regular on our table for sure.
And now there is succulent creamy mushroom version as well?! Thank you so much for introducing both recipes to me 😊
This is video is underrated. Helen put lots of effort to elaborate this technique, not just showing short cuts and telling how delicious it is, like most bloggers do now
LOVE this Helen, thank you!
That looks so delicious, I really want to go and make it immediately!
We made this yesterday and it was amazing!!! We had a little less cabbage but we added salmon filets into the pan for that last 15 minutes under the broiler. так вкусно!
Oh this dish is BEAUTIFUL ! I'm trying it soon, thanks for all the tips you shared Helen !
#real comment Greetings from Italy, Helen! I have used a trick for reconstituting dried mushrooms. It was given to me by a Maitre Cuisiner de France. Rather than using water alone, he used an unexpensive Scotch whiskey (preferably one that is peary) He (and I) use a 2:1 ratio of Scotch to water. This really intensifies the mushroom flavor because the Scotch is earthy. I hope you will try this trick because I think it adds incredible flavor to the liquid.
This sounds incredible I am so going to try this!!!
good trick, the alcohol will also break down the mushrooms and extract even more flavor
@@havokmusicinc Yes, you're right. Alcohol and water are two of the best solvents and by combining them you can get much more flavor out of the mushrooms. It's simple and it works.
I guess you could just use good quality Shaoxing wine instead?
I love cabbage anything, so warming, feels like Grandma's kitchen.
This channel is a gift
I love cabbage and your recipes are incredible. Thank you!
The entire recipe looks delectable, but the most amazing segment for me was the preparation of _hrechka in an Instant Pot!_ Holy cow, this has opened up possibilities for me, someone who has never successfully cooked it on the stove! Thanks for posting : )
i loved your first recipe, so i can't wait to try this!
I love all these cabbage recipes! My vegetable garden is humming at the moment so I currently have 3 cabbages in my fridge. I'll be picking up some savoy cabbage next time I visit the garden centre.
Almost bought the ingredients for ylthe previous recipe yesterday, ill DEFINITELY have to this one!
It's interesting, because i use your og recipe to braise cabbage.
So im stoked 👍
I can't wait to try this one! it sounds amazing.
This looks delicious. My family loves your other cabbage dish so much that I don’t want to try anything new. But this is enticing so I will try it out.
This looks delicious! I'm looking forward to trying it out. Thanks for the recipe, Helen 💕
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It was with you that I learned the powerful taste of a browned cabbage. Now it's my girlfriend's favorite!
You outdid yourself here. Also this cabbage level is as thorough as your borscht recipe!The Helen signature pomegranate molasses in the recipe - chef’s kiss.
Wow very nice recipe 👍
Always great food!
OMG! This looks absolutely delish. Maybe with a roast chicken.🤤 when my kids come for Shabbat dinner. I luv cabbage and this looks like something worth trying. Thanx for the share 💙👍
Can't wait to make this!! I got some cabbage at the farmers market this week
This looks so good, I need to find time to try this!
Enjoyed watching this video 😊
this recipe has all the familiar ingredients but is so interesting nevertheless. i am definitely going to try this! buckwheat and mushroom combo is very close to my heart. thank you for the recipe! ❤
It looks delicious. Thanks for sharing. 😀
This looks delicious. My mom and I cook together on Zoom. My mom lives in Spokane Washington & I live in Henderson Nevada, this is a perfect meal for us to cook together ❤. Thank you 😊.
How nice to cook with ur mother
My goodness. My mouth is watering because I can absolutely taste this. I'm making cabbage tonight (St. Pat's) and this won't go with the meal but I'm for sure making this next week. Thank you for the thorough directions too
This looks soooo good! Never had buckwheat but that cabbage 🤤
Bravo!
Cabbage & Kasha. Great peasant food. Thank you Helen for using standard measurements instead of metrics and including Instant Pot.
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
I love this channel! I tried Sohla's original recipe that inspired this one, and I was so excigted about it but I was a little disappointed by how it came out... I think these adjustments would solve all my problems. I love all the explanations of how things work and why in your videos.
Tried this last night and it was so bloomin' delicious! Thank you for covering all the technical details - they helped make my effort successful.
so glad it worked!
I did your cabbage and bean version and I will give this version a try. Thanks Helen.
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
Putting this on this week's dinner menu. WIsh me luck. It looks amazing.
Thanks for this.
Looks Good!
czcams.com/video/u-fvsAOPT80/video.html
Helen, buckwheat? Genius!!
You sure know, how to make cabbage appealing! Great recipe 👍
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
That looks yummy.
Спасибо за рецепт! ☀️ Получилось действительно очень вкусно 😋 Сделала из «обычной» капусты и сушеных боровиков и зонтиков из леса
Thanks Helen. I made your last braised cabbage and flavor was good. But I had trouble slicing the cabbage. It fell apart. Looking forward to trying this.
Perfect timing!🤩 I bought buckweat just yesterday! Could you please please also make a video with delicious freezer meals/ freezable recipies❄? I love your channel and my little girl is coming in about 5 weeks! I'm planning on prepping a bunch of your recipies beforehand and I don't want to ruin them in the freezer 😆
make some braised meats and freeze. they all freeze great. shortribs, pork shoulder, bolognese, etc. Congrats on your little girl :)
Hopefully you got roasted buckwheat groats!
Love and howdy from Texas!
👍🏻 Fascinating, thanks! Can't wait to try this, but meantime you solved a personal mystery regarding the porcini .. i always used to discard the soaking water in favour of the flesh 😳! And so of course i was never satisfied with the results and finally gave up using them 🤣.
Thanks for all the tips!
Wow, Helen, I had tried your old recipe and it was d***ned good! This looks stupendous and what a wonderful starch to use. There's an awful lot of umami in this - it's breakfast time in Australia and I so want to eat it (well Sydney time zone - heading towards a Saturday brunch)! As a WFPB person (whole food plant based - yes, one of those annoying vegans), I would make the cream sauce with silken tofu. Yum, yum yum! Thank you for your Russian love of cabbage! 🙏🏻☺️
I would add miso for umami coz I don't think I can get porcini....
O My God, another WFPB yet Helen fan!! I've been doing part WFPB, happily cooking veggies, grains, beans without oil or salt or sugar but with variety of spices and nuts and seeds. Still I adore Helen's precision cooking and expertly crafted recipes. You're right, this Helen recipe can be made WFPB... How about I use soy kefir that I make at home for this! Will give the tang! Splitting is what I worry... happens with plain soy milk, probably won't happen once turned into kefir (and with Helen's technique of mixing it in).
@@risili5446 Helen was the first food person I discovered and followed on CZcams. She is just addictive. Another suggestion might be to use oat milk. There's one without oil/sugar/salt sold widely now. It's got different varieties but one is just oats and water and is specifically made in Sweden. I've successfully made a nice thick yoghurt with half and half Bonsoy and oat milk with a coconut yoghurt starter. You need to look for something with a high protein content I think. In the spirit of Helen: experiment!
omg gonna make this tonight
I decided to try this when I didn't have porcinis. I just used run-of-the-mill fresh brown mushrooms, sauteed them in big chunks with a bit of salt and balsamic vinegar for a long time before I added the onion to start the sauce. Probably not as deep of an umami flavor as porcini but the end result was still delicious. My whole family loved it. Super satisfying dish.
i love porcini
I made this about ten days ago. I did not have any buckwheat at home, so I used farro instead. A great lenten Friday meal, that was rich and tangy! Wonderful textures.
so glad you enjoyed it :)
I did the exact same thing, about 10 days ago. Only difference is I used fresh mushrooms and threw out the reconstituted ones. I don't like the texture of reconstituted mushrooms.
This was soooooo good! Thank you.
glad it turned out well :)
@@helenrennie delicious
Your video arrived at the perfect time. I planned on making cabbage steaks topped with impossible burgers but my cabbage steaks never turn out that well in the oven. Now I not only know to try savoy cabbage but also have an even more decadent recipe. This will go perfect with classic potato/flower dumplings.
sounds good! might be nice to shape your impossible burgers into 'meat'balls, then brown & add to the sauce? Chef jana has a great cream cheeze recipe if you avoid dairy which woul dwork well in place of sour cream xxx
@@hannahmitchell87 Yeah, for this recipe I would just use vegan meatballs (if I would use any vegan meat at all). And thanks for the tip. Thankfully in my country a big brand called Dr Oetker has created a perfect vegan sour cream which I already use to make excellent Quiche. So all in all Helens recipe is just perfect all around.
All her plates look like they're the most delicious thing that will heal you from the inside out
So I thought I knew cabbage but I never thought of it as a medium for soaking up a sauce before. But it worked so well! The ruffly leaves really picked up the sauce during braising. This might be my favorite way to have cabbage now. Had it over grains I had in the pantry, but I’ll have to try it with the buckwheat sometime.
so glad it turned out well :)
I’m making this now on a Saturday morning, I just put it in the oven and can’t wait for it to be done!
This dish is soooo delicious. I just ate leftovers of it for breakfast (no I couldn’t wait until lunch). I love it.
Awesome!
Thanks for the reciepe. And, by the way, your a beatifeul Woman🥰
All my cookware is Cusinart ! I thought I recognized your's ! ;) Anyway, I just finished watching your Stuffed Cabbage recipe. Thank you for being so thorough in your presentation. Watching this one now...Can't wait to try this !
Amazing recipe 😍 спасибо 🙏 will make this weekend. I don’t have Savoy cabbage 🥬 and porcini mushrooms 🍄 will use regular green one and wild mushrooms we picked on Cape Cod
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
and I just happen to have a savoy cabbage in my icebox! oh, happy day!!
Through most of this video I had no idea what Porcini was? I looked Porcini up: it's the preferred mushroom in French and Italian cuisine, its' nearest equivalent is the shiitake mushroom., As ever thank you Helen for another superb video...... :)
After seeing this video, I thought of nothing but this recipe. It did not disappoint! I paired it with Garlic Naan instead of Buckwheat and it was delicious. Thank you for sharing this. I think this will become a staple in my recipe line-up!
Garlic Naan dunked into the porcini sauce must have been awesome! So glad you enjoyed it.
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
I'm thinking about running a savoy cabbage or 2 through a blender then straining the resultant bulk through a cheesecloth. That way i get much more surface area to create browning , since ths bulk would have much less water..
I buy buckwheat at the kosher section of my supermarket. It’s very good quality, though not cheap. Just make sure to buy the whole grain buckwheat, not the crushed one.
I’m sure it’s delicious: I don’t need any cereal. Thank you Helen.
I love cabbage 🥬
looks good. Cabbage is good stuff. Buckwheat never had , only raw Buckwheat honey.
Just, finally, made this. I may have gone a bit heavy on the thyme, but other than that, it was delicious! Didn’t look as nice as yours Helen, but tasted great. I converted it to gluten and dairy free and it was wonderful , I served it with mashed potato, as I didn’t have buckwheat, and enjoyed every mouthful. Thank you Helen for the great recipe!
so glad you enjoyed it!
How did you convert to gluten free? Thanks!
@@vmurt for the sour cream I bought a dairy free version, which was okish and for the flour I used a GF flour mix that I make and for most recipes (not bread sadly) it is a great alternative. Hope that helps 😀
I'm lactose intolerant, so this one is out - but that doesn't mean I can't use the same cooking methods with a different sauce! Just finished some homemade sauerkraut (you can't find it in Mazatlán) and was thinking I needed another cabbage dish! Thanks!
dairy free sour cream or cream cheese would work? or make your own from soy milk to save money?
Have to give this a try, with some adjustments to my stomach and palette, maybe with some boiled barley :D Many recipes feel like they use tomatoes for sauce or flavour in some on form, which happens to be one of the ingredients which gives me heartburn :(
Hi Helen !! This recipe looks amazing. I made your older recipe quiet the cabbage and beans and it was amazing. Since my family is Portuguese, I used the Savoy cabbage the first time and i really didn't regret. Thank you so much. The question that i have is that i have never before cooked Buckwheat. I don't have an Instant Pot and I normally use my stovetop Pressure cooker. I just couldn't find the information on how much water to each cup of Buckwheat and then how long to leave under pressure. I know that the pressure on a regular Pressure cooker is higher than the Instant Pot. Would you be able to help me with the water amount and Pressure time? Looking forward to making this recipe !! Thank you again !!!
Thanks for the recipe! I wonder if I can use iceberg lettuce instead of cabbage since cabbage is out of season right now.
To reduce the use of oil when pan frying the cabbage, what do you think of broiling them instead?
This is the second buckwheat recipe I have seen today. Is something going on in the aether? I love buckwheat and it is an easy crop to grow that helps soil tilth. I love this idea, Helen, and the tip about adding flour to the sour cream is a smart inclusion.
this seems very Ukrainian with the complex cooking. Its great!
Thank you so much for this video Helen!! Can't wait to try it out! I wondered if you think napa cabbage would be suitable for this recipe?
possibly, but I haven't tried it.
I have a box of kasha that i cook with varnishkas (bowtie pasta) which I thought was the same as toasted buckwheat. I also sauté kasha in an egg before boiling it - which keeps it separate and fluffy. Since you did not take that step, I'm assuming there's a difference between the two. I've seen both the porcini video (oh my) and previous cabbage video, and this looks amazing. Will definitely try. I'm in Massachusetts and will check for a fun class next time I'm in Boston!
what people call "kasha" in the US is just toasted buckwheat. it's the same thing I am cooking in this video. I used to do the egg step and found that it's not necessary if you use the right amount of water and let your buckwheat rest after cooking.
Do you have a favorite gluten free flour for this? I usually use potato flour for rouxs but am curious if you have any thoughts on it.
Think I'm going to try this but will replace the mushrooms with Miso as finding mushrooms without plastic consumption is pretty impossible here. Also need to sub the sour cream, will try a mix of fermented coconut yoghurt, cashew based cream cheese and freshly made soya milk to thin it a bit. Will use barley instead of buckwheat as I'm a teeny bit obsessed with Barley. Also I have all of the above in the fridge/cupboard 😂 Well other than the Savoy which I also can't find.. let's hope sweetheart cabbage won't get way too soft, will probably shorten the times and turn on the grill.
This was delicious. Thank you for making one of my fasting weeks oh so much more delicious! The sweetheart (pointy) cabbage is delicious in this recipe.
Can I use cornstarch instead of flour? Want to make this for dinner tonight but one of my guests is gluten free. Thanks!!
Hi Helen! I recently found your channel and binged through most of the videos. I have an interesting dilemma maybe you can help with? My partner really dislikes mixing flavors: sweet and savory; sweet and spicy; bitter and sour. He needs to keep them separate, but most delicious dishes are prized for complexity and depth, and all of these working together. How can I help rehabilitate his palate!?
don't let him watch you cook. just cook. most people like delicious food if they don't judge it before tasting. that being said, it helps to know what a balanced dish is. bitterness needs to be balanced with salt. it's fine for it to have a sour component too, but that doesn't reduce bitterness. salt and/or sweetness does. in other words, if you take bitter arugula and add lemon juice to it, it's now both bitter and sour and very unpleasant. if you add both lemon juice and salt, it's great.
I want to make this recipe , I have porcini mushroom powder can I just make a broth with the powder and use it ? You mentioned 40grams of porcini mushrooms it’s a bit a lot when their price is $16.00 for 4 oz . Are you sure it’s 40grams ?
Hi Helen. Could browning the cabbage leaves be done in an oven since baking trays have a larger surface? I could brush the cabbage sides with oil and flip them over half-way. Or would this just add unnecessary steps?
Yes, that works, but takes longer and dirties another baking sheet :) Keep in mind that cabbage is very oil thirsty, so brushing might not be sufficient. Think glugs, not teaspoons.
@@helenrennie Thank you for your kind advice. Glugs it is :)
Hi, Helen, and thank you for another great recipe. I live in France, where (unbelievably) sour cream doesn't exist. Also, buckwheat is a problem. I can use bulgur wheat for the buckwheat, but do you think crème fraiche or Greek plain yogurt will work better? Thanks again
Creme fraiche will work great!
Forgive my ignorance, but has there been a (recent?) development in the supply of buckwheat/sarrasin in/to France, perhaps due to the war in Unkraine?
This looks so good. I ordered the porcine and buckwheat. Just cooked the buckwheat it's awful, it came from Canada. I didn't feed your advice on source. Can I roast it and salvage it?
The video description has a link to the type of buckwheat she used. Also the whole detailed recipe and other links. Gosh, I hadn't realized Helen takes that level of effort to detail everything in text in the video description!
Can plain yogurt substitute for sour cream?
Question: do you think greek yogurt can work as a substitute for the sour cream here? I often have the former but not the latter on hand.
I am not sure. I don't usually heat yogurt. It might curdle.
#realcomment Thank you for another great recipe, a quick question: you do not remove the кочерыжка (sorry, not sure how to say this in English) when cooking this, right?
Right. I keep the кочерыжка (core) in. It helps the cabbage pieces stay together.
This looks delicious. You didn't mention removing the bay leaf, but I assume that you need to do that.
yeah -- don't eat the bay leaf ;) I don't usually remove it. I assume it's common knowledge not to eat it.
Dear Helen! I wish Russian and Ukrainian people could love each other as tender, as delicious is their buckwheats!...Hungarian Julia 🥲🥰
We do.
Which eastern European store in Massachusetts do you get your buckwheat from? I'll definitely be making this.
Culinary Delights in Natick or Bazaar in Framingham.
💛🤯