Eat Around the Pitt is a Transplant's View of Pittsburgh and Food.
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July 27, 2008
What to do with Cabbage
Posted by Kathryn @ 12:18 PM
So as it is CSA season, I frequently end up with one particular vegetable piling up over a couple of weeks. It isn't that I don't like Cabbage, it is more that it is one of the few early summer veggies that will last a while in the fridge and the majority of my favorite recipes for cabbage are really hot more wintry fare. Eventually I get too much of it and something must be done!
So whenever I have a vegetable without a dish I spend some quality time flipping through cookbooks for ideas. One struck my fancy for cabbage. Cabbage Gratin from Deborah Madison's Vegetarian Cooking for everyone. After I made it, I decided it was a true winner... unfortunately I don't have any good pictures because we ate it too fast! The end result is a nutty almost broccoli frittata flavor ( not surprising considering they are the same family). Next time I might try a higher ratio of cream/milk to egg so that it is creamier, but that would just be for the sake of experimentation... the casserole was gorgeous as it was.
Butter and freshly grated Parmesan for the dish
1 1/2 pounds cabbage ( I used a mix of green varieties) diced into 2 inch squares
1/3 cup flour
1 cup milk
1/4 cup creme fraiche or cream ( I used some butter since I had neither on hand)
2 tablespoons of tomato paste
3 eggs
3 tb parsley
salt and pepper
I also tossed in some ground mustard and some leftover cheddar
Preheat the oven to 375. Butter the dish and coat with parmesan. Boil cabbage for 5 minutes in salted water. drain pressing out as much water as possible. Whisk remaining ingredients together and then add cabbage. Bake for 50 minutes until firm and lightly brown.
So a few weeks too late, I finally got around to making the Daring Bakers Challenge. I had never made a laminated dough like a puff pastry or danish, so it was a bit intimidating at first, but the results of all of my efforts were well worth it. Unfortunately, many of these recipes are simply oversized for our two person household, so I put off the construction of the braid until the in-laws were in town. My father in law love cherries so I knew I really needed a good cherry filling. On the other hand my mother in law doesn't care for cooked fruit. Finally, my husband is totally addicted to Wisconsin almond flavored kringles (based of a similar laminated dough concept). Unfortunately these delectable pastries are just not readily available in Pittsburgh, so I thought that this was an opportunity to please them all. I made almond filling and cherry filling. All in all I made 3 braids from the recipe and learned a lot along the way about how much filling is too much or too oozy.
For the almond filling I perused several recipes online and decided to wing it. I mixed ground almonds with brown sugar cinnamon, salt (don't skimp on the salt it really helps give the dish nuttiness), a dash of almond extract, and eggwhites. I started with about 2 cups of whole almonds and about one cup of sugar. Since I wasn't going to use this right away I left out the egg whites until right before filling. I used about 4 egg whites for this amount of almonds, but the filling had a tendency to escape the confines of the braid, so for the future I would stick to no more than 3 egg whites and make sure to chill really well before braiding.
For the cherry filling I tried two methods,
Method one - pitt bing cherries and cut in half
method two- pitt bing cherries, cut in half, at some sweet cherry jam, let set in fridge
Out of these methods, the first created a much more desirable result. The cherries cooked in the braid tasted jammy without oozing. The second method create tons of overflow from the braid... which when mixed with the almond mixture was crisp and tasty, but meant that the bread did not rise as nicely and had a few cherry colored blemishes.
So I made plain almond braids and almond cherry braids. I loved both, but as it is summer I would strongly suggest using the uncooked bing cherries.
DOUGH (detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast (I used instant yeast.)
1/2 cup (250 mil) whole milk
1/3 cup (58 grams) sugar
zest of 1 orange, finely grated
3/4 teaspoon ground cardamom (I used green cardamom pods and whizzed the seeds in a coffee grinder.)
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped- I didn't have this, so I just added more vanilla extract
2 large eggs, chilled
1/4 cup (125 mil) fresh orange juice
3-1/4 cups (390 grams) unbleached all-purpose flour
1 teaspoon salt
DOUGH: In the bowl of the stand mixer, stir together the milk and yeast with the paddle attachment. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
3. BEURRAGE: In the bowl of the stand mixer, mix the butter and flour using the paddle attachment. Beat at medium speed for about 1 minute. Scrape down the bowl and beat for another minute, until the mixture is smooth and free of lumps. Set aside at room temperature.
4. BUTTER BLOCK: After the dough has chilled for 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, 1/4-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
6. Repeat folding two more times, refrigerating for 30 minutes in between.
7. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used.
The fun part Assembly!
3. Line a baking sheet with parchment paper. On a lightly floured surface (and on top of your parchment paper, roll the Danish Dough into a 15 x 20-inch rectangle, 1/4-inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. (Don’t forget to move the rolled dough to the baking sheet!)
4. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, line up the cuts with those you’ve already made.
5. Spoon the filling down the center of the rectangle. Starting with the top and bottom “flaps,” fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. You can trim any excess dough but as we like bread around here i just tucked in the ends which meant one end was always breadier than the rest of the braid.
6. Brush the egg wash over the braid.
7. Spray some cooking spray on a piece of plastic wrap, and cover the dough with the sprayed side down. Proof at room temperature for about 2 hours, until the dough has doubled and is light to the touch. Don't forget the cooking spray or the braid will look completely mangled upon plastic removal. Luckily the egg wash covered up much of my error on the first braid
8. Preheat oven to 400º F
9. Remove the plastic. Bake for 10 minutes, then rotate the pan and reduce heat to 350º F. Continue baking for another 15 to 20 minutes, until the bread is a deep, golden brown. Remove to a wire rack and allow to cool. Serve warm or at room temperature.
So this past weekend I wanted to do a BBQ because the weather was so nice. This Texan cannot resist the opportunity to sear meat on a grill, but in this instance many of my guests followed a vegetarian diet, avoided milk products, or had other dietary restrictions. So I decided to change up the traditional Chicago slider to fit their needs a bit better! So here comes the lentil slider. It looks suspiciously like a falafel on a small bun, but it has a differently delicious texture/flavor combo.
Zest and Juice of one lemon
6 scallions chopped
3/4 of a package of lentils cooked through
2/3 of a baguette or other bread (check the ingredients for milk products or eggs) whole wheat works nicely
Salt
Ground Pepper
1/4 cup mint
1/4 cup parsley
1-2 tsp cumin
2 tsp of red pepper flakes
1 tsp ground coriander seed
2 tsp of cornstarch in 2 tb of water or an egg
3 TB olive oil
Blitz the bread in a food processor. Add the additional ingredients and blend to a paste (don't loose all of the lentil texture, but if you are using cornstarch rather than egg it will need to be more pureed so that the patties don't fall apart. Heat a skillet with additional olive oil and roll1-2 tb quantities of the puree into balls. Fry each patty until golden brown on both sides. Place on a tiny roll and serve with tahini or yogurt with mint and lemon zest as toppings.
The patties are also excellent on a salad. I know it is CSA time so many people are trying to come up with new ways to spice up lettuce and this is a great one!
As most husbands are wont to do when the weather turns nice, I recently dusted off the grill from its time in storage (the biggest downside of condo living: laws against grills on porches). To kick off the true grilling season -- winter may find me tossing something onto the fire on decent days -- I started with this:
Mushroom & Horseradish Stuffed Steaks
For the steak I chose a couple of gorgeous dry-aged New York strips. The stuffing itself consists of:
1.5 cups sliced fresh mushrooms (regular buttons will do)
0.5 cup chopped onion
2 cloves garlic, minced
1 tblsp butter
2 tblsp prepared horseradish
Salt, pepper, Worcestershire sauce
Toss the 'shrooms, onion, garlic and butter into a saucepan and cook until the onions are tender. Then add in the horsey-sauce, with salt and pepper to taste. I added the Worcestershire at this point, though you could save it for more of a sauce at the end by melting a bit more butter and combining the two towards the end.
For the steaks, the usual fat-trimming comes first. Then choose a side to slit open, opening it up more than halfway. What you want is a pocket deep enough to hold stuffing, but still enough connection to hold together well for flipping. (You'll note from the picture that I ended up using toothpicks to keep the pocket closed. Just remember to remove them before eating!)
While I tend to use a lot of charcoal, we actually picked up some wood-chunks (not the kind to smoke meat with). I wasn't sure how hot these get or how they last, so I ended up having a hotter fire than I wanted, but the goal is to have about medium heat. Place directly over the heat source, flipping only once, and keeping it on each side for around 10 minutes for medium-rare, up to 14 minutes for closer to well done.
We served this with potatoes and salad. Turned out absolutely wonderfully. The meat was tender, juicy, and had a nice tang from the horseradish. Paired with a bottle of 2003 Trefethen Cabernet Sauvignon it turned out to be one of the better things to come off my grill.
So my good friend Toni turned me on to this recipe. It is completely delicious and rather addictive. The cream cheese gives it a cheesecake like flavor, but a texture that my husband adores. He is crazy for pound cake... I have to hide it or freeze it to make sure that it sticks around for guests.
CREAM CHEESE POUND CAKE
1 cup margarine (2 sticks)
½ cup butter softened
1 8 oz. pkg. cream cheese, softened
3 cups sugar
Dash of salt
1 tsp. vanilla extract
1 tsp. lemon extract
6 large eggs
3 cups sifted all purpose flour
Cream together margarine, butter, cream cheese and sugar. Add salt and flavorings. Add eggs one at a time, mixing well after each addition. Add flour and mix well. Pour batter into a greased and sugared (using flour works too) 10-inch tube or bundt pan. Place pan in a COLD oven. Set temperature for 325 degrees. Bake for 1-1/2 hours or until done. Cool in pan.
I ended up putting it in two loaf pans because I threw out my bundt pan after the last three cakes stuck so badly they could not be presented to those outside of the immediate family... it worked just fine. It is better on the underbaked side than overbaked, so if you feel like you should take it out... go with it... it will be fine. The crust is absolutely heavenly... especially if you sugar the pan.. I swear Toni has been divinely inspired. I personally am not a huge lemon and cheese fan, so I may go with a different flavor in the future, but it does leave a nice bright flavor.
The month of April has officially become comfort eating April. I felt like things just didn't want to go my way, except in the kitchen. So I have baked and baked and baked. One weekend I made my mom's sticky bun recipe. Actually the dough is a really nice all purpose sweet dough good for cinnamon rolls, nut rolls, sticky buns you name it. I like the texture because they are soft on the inside with a nice tang from the buttermilk, but the outer edges toast up nicely to add some crunch. This particular weekend though I wanted to caramel flavor. My husband cannot resist anything that has a caramel or butterscotch component. This is best made on a day when your kitchen is slightly warm to help aid in the rising times. No one wants to wait until noon for the buns to come out of the oven.
2 t yeast or about 1 packet
1/4 c warm water
5/8 c buttermilk
1 egg
3 c flour
1 t salt
1 t baking powder
1/4 c soft butter
1/4 c sugar
If you desire lightly sticky buns-
1 stick butter
1 c brown sugar
1T. water
additional raisins, nuts, brown sugar, and cinnamon optional
Dissolve yeast in warm water with 1 T. sugar, let sit for 10 minutes. Add buttermilk, egg, 1/2 flour, butter, rest of sugar, and baking powder. Mix well. Stir in remaining flour. Dough should be soft and slightly stick. Knead 5 minutes. Roll out dough. Spread with softened butter. Sprinkle on cinnamon, raisins, nuts, and brown sugar as desired. Roll up and cut into 12 rolls.
Meanwhile heat 1 stick butter and 1 cup brown sugar on stove with a tablespoon of water. Bring to a boil. Pour into 8x13 Pyrex baking pan. If you want extra caramel on your rolls, then just make a slightly larger batch of this mixture. Add rolls on top of sugar in rows.
Let rolls rise for an hour. Bake 25-30 minutes at 375. You may want to put another baking pan underneath to catch any spills. I cannot begin to tell you how burnt sugar can end up ruining this or another baking experience to come.
I like to add lots of raisins or dried fruit in the filling step. Just remember when you cut the dough into rolls, some of the raisins will poke out. Try to hide these back within the dough or you can end up with slightly burnt raisins... less than yummy.
When I was about 8 or 9, my neighbors in Dhahran, the Jesson's would sometimes bring over cherry coffeecake. I adored this coffeecake, basically because I loved anything that had cherry pie filling. At the same time I was enamored with plum sauce and sweet and sour sauce at Chinese restaurants. Clearly there was something about sweet red cornstarch thickened mixtures that tantalized me.
In a moment of nostaglia, I decided to make the aforementioned cherry coffeecake. With a couple of tweaks.
Cherry Coffee Cake
* 4 eggs
* 1 cup sugar
* 1 cup vegetable oil
* 1/2 tsp. almond extract
* 2 cups flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1 tsp. cinnamon
* 1 (15 oz.-20oz) can cherry pie filling if you do not make your own buy Comstock's Light
Preheat oven to 350 degrees F. In large bowl, beat eggs with sugar, vegetable oil, and almond extract until well blended. Add flour, baking powder, salt, and cinnamon and mix just until batter is combined.
Grease a 9x13" baking pan with unsalted butter and dust with flour. Spread half of the batter in prepared pan. Spoon small dollops of the pie filling over the batter, then spoon remaining batter on top of pie filling (the batter won't cover all of the pie filling; that's okay!).
Bake at 350 degrees F for 35-45 minutes or until coffee cake is deep golden brown. Place on wire rack to cool while making frosting.
In small saucepan over medium low heat, melt butter. Cook butter over low heat, watching carefully, for 4-7 minutes until butter just begins to brown. Remove pan from heat and stir in powdered sugar, 2 Tbsp. milk, and cream cheese along with vanilla; beat well. You may need to add more powdered sugar or milk to reach desired consistency. Drizzle frosting over warm cake and sprinkle with almonds.
These days pre-made cherry pie filling does not draw me in quite the same way, I prefer the fresher tastes of homemade pie fillings. I also find plain powdered sugar frostings, just too sweet. So I added the cream cheese to the frosting and a handful of dried cherries to the pie filling to give it a sour oomph. Next time I am going to make my cherry raspberry pie filling for this coffee cake instead to really update it, but it was the perfect dish to perk me up after a pretty crummy month. I would love any suggestions you cooks out there may have to update this dish even more!
As a Texan, I have been to Katz's Deli in Austin. It is most famous for the fact that it is open 24 hours. This is an important thing in a college town like Austin. I cannot claim Austin as my college town, but I can claim that I love the cheesecake milkshake at Katz's. So when the cheesecake fiasco occurred, I did what every resourceful cook would do... reuse the ingredients in a new way. Many thoughts passed through my head including a cheesecake sauce for fresh berries, but what stuck was the cheesecake shake. Now milkshakes don't have precise recipes, but the jist is this:
1 part cheesecake (no crust)
1 part vanilla icecream
1/2 part milk (add slowly)
splash of vanilla.
Blend the heck out of this ( If you make a lot, it can make your blender complain)
Serve in shake glasses with whipped cream and crushed graham cracker topping. Sorry no pics available... they were devoured in seconds.
Admittedly, I approached this month's Daring Baker's Challenge with "Oh that will be easy." This month’s challenge was from Deborah of Taste and Tell and Elle from Feeding My Enthusiasms .They chose a fun party recipe for chocolate coated cheesecake pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor. Now that the challenge is over I can safely say that I have no intention of making cheese cake pops again! I am a cheesecake devotee, unfortunately my dear husband does not share my sentiments, so I don't make cheesecake very often. This challenge gave me the perfect excuse. This very weekend I had a dinner party planned and I thought these would make a crowning last touch.
So on Thursday night I baked the cheesecake. I decided to use amaretto for flavoring rather than the vanilla because I thought it would go well with toasted almond topping. My current oven is less than accurate or reliable, making each baking episode an adventure. This time... the cheesecake just didn't want to bake. It looked relatively done at 60 minutes so I took it out and put it in the freezer. I don't know why I just seemed to remember that the directions said to freeze the cheesecake ( but that was actually a much later step) So on Saturday, the day of my dinner I pull it out to start cutting the cheesecake pop shapes. The first two, beautiful! The next a blob of goo. Realization washed over me that it wasn't done... Oh no! and I only had a few hours until the guests were coming. So I pop it back in the oven and started to check it spastically. Needless to say I took it out a couple more times just to find that it still wasn't quite perfect because of course now the cheesecake was warm and not chilled and set. So shaping was out of the question. Before you know it , the cheesecake was back in the freezer for another round of chilling.
30 minutes before the party was to start I tried dipping a few of my creations. They looked sad and pathetic. The cheesecake wanted to fall off the popsicle sticks leaving bits in my melted chocolate... what a waste of gorgeous chocolate. So I decided to quit making them and wait until Sunday morning to make some presentable cheesecake pops.
Sunday was a whole new day and the cheesecake pops came together nicely. Instead of dipping the pops I went with a drizzling method. I topped each pop with either almonds or crushed graham cracker. The final result was delicious, but I think I will stick with more traditional cheesecake forms in the future! The amaretto was more subtle than I hoped, next time I try flavoring cheesecake with it I will probably add some almond extract. All in all I have learned a lot about trying to shape cheesecake and knowing when cheesecakes are done in an unreliable oven! Thanks Daring Bakers for bringing me in to the fold. I look forward to the next challenge!
Cheesecake Pops
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons amaretto
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
Assorted decorations - crushed graham crackers give a nice crunch, toasted almonds play well with the amaretto
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
In the middle of winter, when the snow just won't stop, I get a craving for all things that remind me of summertime. I was invited over to a friend's house for dinner... and I knew exactly what to bring for dessert. Pavlova. Pavlova comes in all shapes sizes and flavors, but to continue my recent theme and to make up for the failure of the chocolate ganache cake, I went with a chocolate raspberry version from Nigella Lawson. As you can see.. by the time I got my camera out, we had demolished most of the delectable cloud of fruit and meringue. I have made this many times... it is a gem.
for the chocolate meringue base:
6 egg whites
one and a half cups superfine sugar
3 tablespoons best quality cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
2 oz bittersweet chocolate, finely chopped for the topping:
Preheat the oven to 350 and line a baking tray with baking paper.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
As some of you may know, Pittsburgh gets rather cold in the winter. It definitely feels like soup or stew weather most of the time, so when I was watching Jamie Oliver's most recent series and he did a Guinness Steak and Cheese pie, my head almost spun. It combined three of the great food loves of my life- pie, cheese, and Guinness. I simply had to make the recipe.
Of course then I struggled to find an actual copy of the recipe. Usually www.foodnetwork.com has the recipes, but apparently Jamie has not officially released this particular dish, so I found a backup source.
The recipe is lacking in some specifics. I used about a pound of mushrooms and a11/2 pounds of brisket in my stew. I also threw in extra flour because several reviews remarked that it gets a bit runny. Next time though I would just not add any additional stock or water on top of the beer. Since there are just two of us at home I also decided to make 1 smaller pie and freeze the extra filling for future pies. For a 1/3 of the stew you need 1 sheet of pepperidge farm puff pastry. I know I know, Dufour is far superior, but not as readily available, so this attempt was with the Pepperidge farm. It was divine. Everyone should try it. I just can't say enough for this recipe.
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Tags: Cabbage Gratin,
Filed Under: Cheap Eats, In the Kitchen, Recipe, Recommendations,