Comments on: Pork Pastries with Pickled Onions, or The Stuffed Cabbage That Kept On Giving http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/ Cooking rustic comfort food recipes from France, America and around the world. Sat, 07 Jan 2012 16:43:00 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sigari http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-4222 Sigari Mon, 31 May 2010 20:02:40 +0000 http://constableslarder.com/?p=886#comment-4222 Well done! Well done!

]]> By: death http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-4094 death Mon, 21 Dec 2009 16:29:05 +0000 http://constableslarder.com/?p=886#comment-4094 it tastes like a spicey meatballa!!!!!! it tastes like a spicey meatballa!!!!!!

]]> By: matt wright http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3788 matt wright Tue, 12 May 2009 16:59:36 +0000 http://constableslarder.com/?p=886#comment-3788 Just loving those pork pastries! I could certainly do with a couple of those right now. And the pickles - blimey, what a fantastic color to them. I love pickled veg (onions or shallots especially) with pork. as regards switching to weight - its about bloody time! Moving to the US, I have never got a handle on the inaccuracy of cups - especially in something so ratio-important as baking. Just loving those pork pastries! I could certainly do with a couple of those right now. And the pickles – blimey, what a fantastic color to them. I love pickled veg (onions or shallots especially) with pork.

as regards switching to weight – its about bloody time! Moving to the US, I have never got a handle on the inaccuracy of cups – especially in something so ratio-important as baking.

]]> By: kat http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3782 kat Fri, 08 May 2009 21:30:35 +0000 http://constableslarder.com/?p=886#comment-3782 Wow, that is quite a recipe that you were able to turn into three tasty looking meals, bravo Wow, that is quite a recipe that you were able to turn into three tasty looking meals, bravo

]]> By: Giff http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3779 Giff Fri, 08 May 2009 18:27:01 +0000 http://constableslarder.com/?p=886#comment-3779 Well I *was* going to cast Zen or Colloquial as the heckler in the story, but for brevity's sake, the plot line was thankfully thinned ;-) Well I *was* going to cast Zen or Colloquial as the heckler in the story, but for brevity’s sake, the plot line was thankfully thinned ;-)

]]> By: zenchef http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3778 zenchef Fri, 08 May 2009 18:19:52 +0000 http://constableslarder.com/?p=886#comment-3778 Nom de dieu!! You make a damn good written impression of the French accent Giff! Zat is vairy imprecive!! See.. i'm not as good as you and i'm French for chrissake! I will be taking lessons from you and claire. hehe. The pork pastries look fabulous. Put a few in the freezer for breakfast next week, would you? Nom de dieu!! You make a damn good written impression of the French accent Giff! Zat is vairy imprecive!! See.. i’m not as good as you and i’m French for chrissake! I will be taking lessons from you and claire. hehe.

The pork pastries look fabulous. Put a few in the freezer for breakfast next week, would you?

]]> By: colloquial cook http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3777 colloquial cook Fri, 08 May 2009 15:27:14 +0000 http://constableslarder.com/?p=886#comment-3777 (grabbing my accordeon) zat is the prettiest farci cabédge I've ever sin tralalala. (puffing away on a Gauloise) - pass ze meatloaf will you mon chou? (grabbing my accordeon) zat is the prettiest farci cabédge I’ve ever sin
tralalala.

(puffing away on a Gauloise) – pass ze meatloaf will you mon chou?

]]> By: maria http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3776 maria Fri, 08 May 2009 13:35:35 +0000 http://constableslarder.com/?p=886#comment-3776 You certainly found two great ways to use up that never-ending stuffing! The pork pastries and meatloaf look amazing and I think I agree with you that I'd prefer individual cabbage leaves stuffed as opposed to the whole head of cabbage. And it sounds like a flavorful stuffing in deed. I have some vine leaves in the fridge I need to use and I think I'll try this as opposed to my usual "Greek" stuffing. Thanks! You certainly found two great ways to use up that never-ending stuffing! The pork pastries and meatloaf look amazing and I think I agree with you that I’d prefer individual cabbage leaves stuffed as opposed to the whole head of cabbage.
And it sounds like a flavorful stuffing in deed. I have some vine leaves in the fridge I need to use and I think I’ll try this as opposed to my usual “Greek” stuffing. Thanks!

]]> By: Stacey Snacks http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3775 Stacey Snacks Fri, 08 May 2009 12:54:50 +0000 http://constableslarder.com/?p=886#comment-3775 Wow. This is a production, but worth it. I have been looking for a recipe for pickled onions forever. I keep asking the pickle/jelly guy at Union Square Market, why he doesn't have pickled onions? He has pickled carrots, pickled radishes........? You always choose such nice comfort dishes to make. I am going to try your brisket recipe this weekend. Wow. This is a production, but worth it.
I have been looking for a recipe for pickled onions forever.
I keep asking the pickle/jelly guy at Union Square Market, why he doesn’t have pickled onions? He has pickled carrots, pickled radishes……..?
You always choose such nice comfort dishes to make.
I am going to try your brisket recipe this weekend.

]]> By: Ivy http://constableslarder.com/2009/05/pork-pastries-with-pickled-onions-or-the-stuffed-cabbage-that-kept-on-giving/comment-page-1/#comment-3774 Ivy Fri, 08 May 2009 12:26:51 +0000 http://constableslarder.com/?p=886#comment-3774 Zis is very good, I like everyzing. Zis is very good, I like everyzing.

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