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Author Topic: Soviet cuisine: sausages and cabbage  (Read 6374 times)

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Offline Larry

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Soviet cuisine: sausages and cabbage
« on: December 28, 2014, 11:45:32 AM »
Quote
Soviet cuisine: sausages and cabbage

December 9, 2014 Anna Kharzeeva, specially for RIR 

Some foods carry so much cultural baggage, that no matter how bad they are, a little part of you wants them anyway.

I don’t think I can move along any further with this blog without acknowledging the meal that is so Soviet that it should have been banned by the new government in 1991.

It’s sausages. Not the organic, turkey-with-a-bunch-of-herbs type, where you all but get the bird’s name on the label. No, the ones I mean are the brown-grey ones, with names like “delicious,” or “milky,” or just the name of the manufacturer, like “ostankinskie.”

Nothing about these sausage packages would give any indication of what the sausage is actually made of.

I think the producers are trying to distract you from the very fact that the ingredients are…well, you don’t want to know what they are.

It doesn’t take long to distract the sausage-buyer though – “Ah, it's so easy to deceive me!..I'm grateful to be deceived!” – as a line in a poem by Russia’s most famous poet, Alexander Pushkin, reads.

Foodies, skip the next line, or go eat a turkey sausage, because you’re not going to like this: I, too, occasionally close my eyes and buy a packet of sausages, bring them home, cook them, and then eat and enjoy them, too.

When I was a kid, granny would sometimes make sausages with stewed cabbage: she’d cut up the sausages and distribute them among the cabbage in the faint hope that we might accidentally eat some cabbage, too. We were no fools, and never did.

After digging and consuming all the delicious sausage bits, we would spread the cabbage thinly on the plate and, content with the immaculate execution of the “cunning plan,” would put our heads on our arms and say in a low voice, slowly: “bol’she ne mogu!” (I can’t eat any more!). Then granny would try and convince us to have some of the cabbage, we would make puppy eyes and look all cute, and she would eventually give in.

This time though, I have to make and eat not just the sausage, but the cabbage, too, as that’s what the recipe calls for. Worse still, I have to somehow feed it to my husband. I fear failure.

 

http://in.rbth.com/arts/2014/12/09/soviet_cuisine_sausages_and_cabbage_40245.html

Do you like sausages?  Cabbage?

I love sausage of all kinds: Spanish or Mexican chorizo, Portguese linguiça, or Bratwurst at Comerica Park while watching a Detroit Tigers baseball game. Perhaps love for sausage is genetic. One of my daughters has always loved sausages. When she was very small I cooked sausage links for her breakfast all the time. We always order sausage on our pizzas. But my favorite way to eat sausages is either in an omelette or from the grill (with a bit of hot mustard).

One thing I noticed on trips to FSU is the large variety of sausages in some markets.

Here is a funny scene about sausages with an American guy at a restaurant in Ukraine:


I like cabbage fairly well. My favorite cabbage dish is the fiery Korean kimchi, made with Napa cabbage.  But I also enjoy purple cabbage braised in a bit of pork fat, with chicken stock and a little vinegar, served with a dollop of sour cream. I've tried to replicate the cabbage served in the cafeteria at Quicken Loans headquarters in Detroit. I've never quite gotten it right though. That's the best cabbage I've ever had, and from a marvelous cafeteria (two words I never thought I would say together).

Offline Nessibelle

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Re: Sausages and cabbage
« Reply #1 on: December 28, 2014, 12:05:36 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.
I love all sorts of cabbage, especially as an ingredient of borsch, sauerkraut, kimchi, vinigret, stuffed cabbage (голубцы).

Offline Maxx

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Re: Sausages and cabbage
« Reply #2 on: December 28, 2014, 01:32:59 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.
I love all sorts of cabbage, especially as an ingredient of borsch, sauerkraut, kimchi, vinigret, stuffed cabbage (голубцы).

I have the same taste. I also am a big fan of Brussels sprouts with butter and salt.


Offline Larry

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Re: Soviet cuisine: sausages and cabbage
« Reply #3 on: December 28, 2014, 01:52:50 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.
I love all sorts of cabbage, especially as an ingredient of borsch, sauerkraut, kimchi, vinigret, stuffed cabbage (голубцы).

I have the same taste. I also am a big fan of Brussels sprouts with butter and salt.

I hated Brussels sprouts when I was a kid. I think it was my least favorite vegetable. But in my late twenties I went to the Grove Park Inn in Asheville, North Carolina. We arrived in late evening and the only place to eat nearby was the Inn's dining room. It was the kind of place that served small portions of food on a large plate. I was ravenously hungry so after devouring the meat I ate the Brussels sprouts.  They were excellent. They were roasted, which gave them a much better taste than the boiled Brussels sprouts that I had been served when I was a kid.

So that's my culinary tip of the day: roast them with bacon.

Offline Volshe

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Re: Soviet cuisine: sausages and cabbage
« Reply #4 on: December 29, 2014, 03:56:03 AM »

Here is a funny scene about sausages with an American guy at a restaurant in Ukraine:



You just made my day, Larry 

This is a documentary, yes? :ROFL:
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Offline Chris

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Re: Soviet cuisine: sausages and cabbage
« Reply #5 on: December 29, 2014, 04:53:19 AM »

Here is a funny scene about sausages with an American guy at a restaurant in Ukraine:




:) I remember seeing that film when it first came out mid 2000's, quite funny in parts.
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Offline Volshe

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Re: Soviet cuisine: sausages and cabbage
« Reply #6 on: December 29, 2014, 05:16:26 AM »

:) I remember seeing that film when it first came out mid 2000's, quite funny in parts.

I can't believe i missed this one!!! (But, then, i was living in China back then, so... right  ;D)

http://en.wikipedia.org/wiki/Everything_Is_Illuminated

the debut (!) novel by Jonathan Safran Foer  won:

2001 National Jewish Book Award, winner
2002 Guardian First Book Award, winner
2002 New York Times Bestseller
2002 Amazon.com Best Books
2003 Young Lions Fiction Award, winner
2004 PEN/Robert W. Bingham Prize, co-winner
2007 Pajiba's Best Books of the Generation, no.8


Now, that's a book i am going to read with great interest!
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Offline sparky114

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Re: Soviet cuisine: sausages and cabbage
« Reply #7 on: December 29, 2014, 07:13:12 AM »
I just had sausage and cabbage
Today is only one day in a life of happiness

Mark

Offline Nessibelle

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Re: Soviet cuisine: sausages and cabbage
« Reply #8 on: December 29, 2014, 10:47:17 AM »
I also am a big fan of Brussels sprouts with butter and salt.
So that's my culinary tip of the day: roast them with bacon.

I love Brussels sprouts with bacon. That's what I'm going to cook for supper in addition to baked chicken with potatoes.

Offline Volshe

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Re: Soviet cuisine: sausages and cabbage
« Reply #9 on: December 29, 2014, 10:53:20 AM »
I just had sausage and cabbage

 this thread keeps watering my mouth  ;D


btw, the article is very well written, loved it
"I love deadlines. I like the whooshing sound they make as they fly by."
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Offline Chris

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Re: Soviet cuisine: sausages and cabbage
« Reply #10 on: December 29, 2014, 11:16:50 AM »
I also am a big fan of Brussels sprouts with butter and salt.
So that's my culinary tip of the day: roast them with bacon.

I love Brussels sprouts with bacon. That's what I'm going to cook for supper in addition to baked chicken with potatoes.

Me too Nessi, my wife cooks them with bacon which she fries first, then adds water, throws in the sprouts cut in halves and chopped spring onions and then some coarse grain French or Dijon mustard, this Christmas we have converted a few non sprout eaters to asking us for more  :)



PS you can also add chestnuts and/or walnuts, hmmmm, delish!
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Offline Ste

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Re: Soviet cuisine: sausages and cabbage
« Reply #11 on: December 29, 2014, 11:23:00 AM »

Käsewurst at Leeds German Market, hmmmmm





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Offline Volshe

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Re: Soviet cuisine: sausages and cabbage
« Reply #12 on: December 29, 2014, 11:51:58 AM »

Käsewurst at Leeds German Market, hmmmmm

.


I love dearly German bread with fried onion, the Zwiebelbrötchen  :loving:

... and this dessert  vvv (don't know what is it called in English, it's not waffles...  ??? )

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Offline Mikeav8r

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Re: Sausages and cabbage
« Reply #13 on: December 29, 2014, 01:38:48 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.

I echo this except one...Asparagus.  For whatever reason, I just can't seem to acquire the taste for it.
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Offline Mikeav8r

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Re: Sausages and cabbage
« Reply #14 on: December 29, 2014, 01:39:52 PM »

I also am a big fan of Brussels sprouts with butter and salt.

You touched on one of my favorites as well.... :nod:
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Offline Larry

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Re: Sausages and cabbage
« Reply #15 on: December 29, 2014, 01:48:13 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.

I echo this except one...Asparagus.  For whatever reason, I just can't seem to acquire the taste for it.

Have you tried roasting asparagus?  Roasting it with a slice of bacon wrapped around its stalk yields much better texture and flavor than the limp, mushy, odd-tasting boiled asparagus I had as a child.

Offline NS1

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Re: Soviet cuisine: sausages and cabbage
« Reply #16 on: December 29, 2014, 01:50:13 PM »
Funny how bacon is the key to many successful veggies being cooked and eaten :chuckle:
There is nothing permanent except change.

Offline Chris

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Re: Sausages and cabbage
« Reply #17 on: December 29, 2014, 01:51:13 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.

I echo this except one...Asparagus.  For whatever reason, I just can't seem to acquire the taste for it.

Have you tried roasting asparagus?  Roasting it with a slice of bacon wrapped around its stalk yields much better texture and flavor than the limp, mushy, odd-tasting boiled asparagus I had as a child.

We always roast asparagus in the oven with a drop of good quality olive oil drizzled over it.
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Offline Mikeav8r

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Re: Soviet cuisine: sausages and cabbage
« Reply #18 on: December 29, 2014, 01:52:47 PM »
Perhaps I will give both ideas a shot.

Yes NS1...bacon makes everything taste better :)
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Offline Larry

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Re: Soviet cuisine: sausages and cabbage
« Reply #19 on: December 29, 2014, 01:53:56 PM »
Funny how bacon is the key to many successful veggies being cooked and eaten :chuckle:

True. Bacon and butter are two of the great flavor-enhancers, especially for vegetables.

Offline Mikeav8r

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Re: Soviet cuisine: sausages and cabbage
« Reply #20 on: December 29, 2014, 02:02:35 PM »
Funny how bacon is the key to many successful veggies being cooked and eaten :chuckle:

True. Bacon and butter are two of the great flavor-enhancers, especially for vegetables.

Try this one on for size next time you get a chance to grill.....slice jalapeno peppers in half lengthwise (remove seeds)...fill the halves with cream cheese (spiced with chili powder, a touch of crushed garlic and some dill) and wrap each halve with a slice of bacon.  Place them on the grill over medium heat for about 5 minutes each side, or until you see the edges of the bacon start to blacken.  Not only will these make your eyes shine but they are quite tasty too.  Great as an appetizer before tossing some steaks on the grill.

The filling can vary according to taste of course, but that is a good starter.
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Re: Soviet cuisine: sausages and cabbage
« Reply #21 on: December 29, 2014, 04:22:34 PM »
I don't like food that makes my eyes water.
But bacon wrapped scollops are one of my favourites  :)

Fresh Atlantic Salmon, slowly cooked on low heat on BBQ.
With butter, bacon pieces, a little lemon, mmmmm
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Offline Larry

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Re: Soviet cuisine: sausages and cabbage
« Reply #22 on: December 29, 2014, 06:20:47 PM »
I don't like food that makes my eyes water.
But bacon wrapped scollops are one of my favourites  :)

Fresh Atlantic Salmon, slowly cooked on low heat on BBQ.
With butter, bacon pieces, a little lemon, mmmmm

I love pretty much any kind of shellfish.

I love grilled salmon served with a simple dill sauce. Hmm, maybe I should start a seafood thread.

Offline Nessibelle

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Re: Soviet cuisine: sausages and cabbage
« Reply #23 on: December 29, 2014, 06:36:05 PM »
Me too Nessi, my wife cooks them with bacon which she fries first, then adds water, throws in the sprouts cut in halves and chopped spring onions and then some coarse grain French or Dijon mustard, this Christmas we have converted a few non sprout eaters to asking us for more  :)

PS you can also add chestnuts and/or walnuts, hmmmm, delish!

Thanks for sharing the recipe. I would have never thought to add mustard and chestnuts!

Offline Donhollio

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Re: Sausages and cabbage
« Reply #24 on: December 29, 2014, 06:57:35 PM »
I never met a vegetable that I didn't like and one of my favorites is cabbage.

I echo this except one...Asparagus.  For whatever reason, I just can't seem to acquire the taste for it.

Have you tried roasting asparagus?  Roasting it with a slice of bacon wrapped around its stalk yields much better texture and flavor than the limp, mushy, odd-tasting boiled asparagus I had as a child.

 I like them grilled, with butter brushed on and a bit of salt. First time I had them was in Dnepropetrovsk at The Reporter, ever since, that's how I prefer to eat asparagus. I don't touch bacon, so you people can have that all wrapped up to yourselves.  ;D