I think we mentioned pork chops a few weeks ago, and how we once made perfect ones - but only managed it accidentally ;-)
I don’t have a lot of experience with them, but my husband’s recipe for bbq ones is wonderful - I just wish he’d write it down sometime.
By all means, please post your recipe now! I haven’t decided on this week’s thread yet, and perhaps you’ll give me ideas!
-JT
1 large head cabbage
3/4 cup green beans, cut into 1/2" pieces
3/4 cup peas
1 large carrot, cut into 1/4" pieces
White part of 2 leeks
10 oz pkg frozen chopped spinach
5 large eggs
1 c plus 1 T heavy cream
3/4 t salt
Sauce:
5 chopped scallions
2 T olive oil
2 pounds tomatoes peeled, seeded and chopped
1/4 t dried basil, crumbled
1/4 t salt
1/8 t cayenne
1/3 c heavy cream.
Instructions
Prepare vegetables:
1) discard coarse outer leaves of cabbage
2) cook green beans
3) cook peas
4) Cook carrot in boiling salted water until tender. Drain
5) Halve leeks lengthwise, wash well, chop (You should have 1 1/2 cups), cook in boiling salted water until tender and drain well.
6) Cook frozen spinach according to package directions and drain well.
In a kettle of boiling salted water, cook the cabbage for 2 minutes, peel off 2 outer leaves carefully, and repeat the process until 6 large outer leaves in all are removed. Reserve the remaining cabbage for another use and cut the ribs from the 6 cabbage leaves. Line a buttered 1 quart round baking dish with the cabbage leaves, leaving some overhang to cover the filling. Layer the green beans, the peas, the carrot, the leeks and the spinach over the cabbage leaves. In a small bowl whisk together the eggs and whisk in the cream, the salt and the pepper to taste. Pour the mixture over the vegetables and fold the overhanging cabbage over the filling. Cover the dish with foil, put it in a baking pan, and add enough boiling water to the pan to come 1 inch up the side of the dish. Bake the vegetable mixture in a preheated 350 oven for 1 hour. Remove the dish from the baking pan and let the cake cool for 30 minutes. Remove the foil, run a knife around the edge of the cake, and invert the cake onto a serving plate.
Make the sauce: In a skillet cook the scallions in the oil over moderately low heat, stirring occasionally, for 10 minutes, add the tomatoes, the basil, the salt and the cayenne, and cook the mixture, stirring for 3 minutes. Puree the mixture in a food processor or blender, add the cream and blend the sauce until it is smooth. Serve the sauce with the vegetable cake. Serves 6 to 8.