Cabbage Roll Quotes

You know what I find ironic? My homophobic mother offers you her cabbage rolls as a truce and you respond by asking her if it was 'tacit approval' to suck my cock.” “She shoved a phallic symbol my way and told me to eat it.

The moment I saw the gate I had a strong thought to turn around and throw myself headfirst down the steep stone steps or just let myself free-fall backward into the pillowy softness of eternity, and it wouldn't matter if I bumped and bounced like a cabbage all the way down until I hit the bottom and then rolled out to sea, because at least I'd be safe and dead.

I was pregnable once,” Merill thought to contribute. She remembered how troublesome it made getting around, having a ripe belly. Couldn’t roll properly, couldn’t hop properly, couldn’t romp or flop properly. There were the cravings for roasted cabbage—she loathed cabbage, with its leaves and growing in rows. And labor! Merill passed out during childbirth. She’d endured burns, lacerations, rips, serrated teeth, nails, hooks and a trove of unmentionable harm-inflictors. Labor trounced them all and wriggled gleefully in the spray of blood and gore. “Being pregnable is no good. No good at all. Like growing a bitter melon in your belly.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

Hush little baby, don’t you cry, Mama’s gonna sing you a lullaby, and if that mockingbird don’t sing, Papa’s gonna buy you a diamond ring. Mama, Dada, uh-oh, ball. Good night tree, good night stars, good night moon, good night nobody. Potato stamps, paper chains, invisible ink, a cake shaped like a flower, a cake shaped like a horse, a cake shaped like a cake, inside voice, outside voice. If you see a bad dog, stand still as a tree. Conch shells, sea glass, high tide, undertow, ice cream, fireworks, watermelon seeds, swallowed gum, gum trees, shoes and ships and sealing wax, cabbages and kings, double dares, alphabet soup, A my name is Alice and my boyfriend’s name is Andy, we come from Alabama and we like apples, A my name is Alice and I want to play the game of looooove. Lightning bugs, falling stars, sea horses, goldfish, gerbils eat their young, please, no peanut butter, parental signature required, #1 Mom, show-and-tell, truth or dare, hide-and-seek, red light, green light, please put your own mask on before assisting, ashes, ashes, we all fall down, how to keep the home fires burning, date night, family night, night-night, May came home with a smooth round stone as small as the world and as big as alone. Stop, Drop, Roll. Salutations, Wilbur’s heart brimmed with happiness. Paper valentines, rubber cement, please be mine, chicken 100 ways, the sky is falling. Monopoly, Monopoly, Monopoly, you be the thimble, Mama, I’ll be the car.

It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.

Hola,” my daughter offered meekly. “¿Cuál es su nombre?” the woman asked. What is her name? “Stella.” “Hmm?” “Stella.” The woman still looked puzzled. Drew jumped in. “Estella.” She broke into a smile. “Ah, Estella.” “Sí.” I smiled, too. “Y tu hijo?” she asked, running her hand over our son’s blond head. He shook his head impatiently. “Cole,” I replied. “Col?” she asked, again looking puzzled. “Sí.” Everyone wanted to call Stella “Estella,” and sometimes she’d get mistaken for chela, the Mexican slang for beer. Cole, on the other hand, is a Spanish word, at least how it’s pronounced. It’s Catalan as well, which is the second language in Barcelona (or first, depending on who you ask). Cole is pronounced like the Spanish word col and means “cabbage.” We accidentally named our son after the slightly smelly vegetable they put in cocidos and ensaladas. Meet our children: Beer and Cabbage. Apparently it didn’t matter, as the abuelita quickly launched into a story about her three children and eight grandchildren (who all lived outside the city, sadly) and her hand injury that had only recently healed. I nodded and Drew offered, “Sí, sí, vale, vale,” the usual Spanish murmurs of agreement. The bus stopped and we said our good-byes as she departed. After the bus had started rolling again, I leaned over to Drew and whispered, “If we have another baby, we are naming her Alejandra—or Javier if it’s a boy—something so Spanish no one ever asks us twice.” He grinned. “Agreed.

2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.

Across Europe, millions of people worked at home along with their whole families. If the mother and father wove cloth, the children worked too: a ten-year-old sorted cotton; a teenage daughter spun thread; an older son tended the sheep and sheared their wool. Even a toddler might help by winding thread carefully onto a roll! When the family finished making their cloth, they would travel to market and sell it, using the money to buy food and tools. In the summer, they might spend more time tending their garden plot of carrots, cabbages, and beans; in the winter, when frost covered the ground, the family would go back to making cloth all day long.

I’m trying to make a profit. I’m using batteries, toilet paper, and paper towels as currency. Each is something that will eventually be in short supply.” “You’re trying to get all the toilet paper in town?” Astrid shrilled. “Are you kidding?” “No, Astrid, I’m not kidding,” Albert said. “Look, right now, kids are playing with the stuff. I saw little kids throwing rolls of it around on their lawns like it was a toy. So—” “So your solution is to try and take it all away from people?” “You’d rather see it wasted?” “Yeah, actually,” Astrid huffed. “Rather than you getting it all for yourself. You’re acting like a jerk.” Albert’s eyes flared. “Look, Astrid, now kids know they can buy their way into the club with it. So they’re not going to waste it anymore.” “No, they’re going to give it all to you,” she shot back. “And what happens when they need some?” “Then there will still be some left because I made it valuable.” “Valuable to you.” “Valuable to everyone, Astrid.” “It’s you taking advantage of kids dumb enough not to know any better. Sam, you have to put a stop to this.” Sam had drifted away from the conversation, his head full of the music. He snapped back. “She’s right, Albert, this isn’t okay. You didn’t get permission—” “I didn’t think I needed permission to give kids what they want. I mean, I’m not threatening anyone, saying, ‘Give me your toilet paper, give me your batteries.’ I’m just playing some music and saying, ‘If you want to come in and dance, then it’ll cost you.’” “Dude, I respect you being ambitious and all,” Sam said. “But I have to shut this down. You never got permission, even, let alone asked us if it was okay to charge people.” Albert said, “Sam, I respect you more than I can even say. And Astrid, you are way smarter than me. But I don’t see how you have the right to shut me down.” That was it for Sam. “Okay, I tried to be nice. But I am the mayor. I was elected, as you probably remember, since I think you voted for me.” “I did. I’d do it again, man. But Sam, Astrid, you guys are wrong here. This club is about all these kids have that can get them together for a good time. They’re sitting in their homes starving and feeling sad and scared. When they’re dancing, they forget how hungry and sad they are. This is a good thing I’m doing.” Sam stared hard at Albert, a stare that kids in Perdido Beach took seriously. But Albert did not back down. “Sam, how many cantaloupes did Edilio manage to bring back with kids who were rounded up and forced to work?” Albert asked. “Not many,” Sam admitted. “Orc picked a whole truckload of cabbage. Before the zekes figured out how to get at him. Because we paid Orc to work.” “He did it because he’s the world’s youngest alcoholic and you paid him with beer,” Astrid snapped. “I know what you want, Albert. You want to get everything for yourself and be this big, important guy. But you know what? This is a whole new world. We have a chance to make it a better world. It doesn’t have to be about some people getting over on everyone else. It can be fair to everyone.” Albert laughed. “Everyone can be equally hungry. In a week or so, everyone can starve.

Alyssa shrugged. “I think we know the routine.” “You do, but there’s still a…stiffness because y’all aren’t completely comfortable with it, and it shows in your dancing.” Ashton held up a finger. “Everyone close your eyes, relax your shoulders, and just feel the breeze that’s blowing across the field right now.” Ashton closed her eyes and waved her arms around slowly. “You’re a tree, and the gentle wind is swaying your branches. Let it sway you.” What Ashton didn’t know was that no one did as she instructed. The girls and Patty stood there watching Ashton sway her arms. “Coach, you look like the inflatable tube man they have at the new carwash, and you’re scaring me,” Sophie said, looking disturbed. Ashton’s eyes flew open. “I better see some people doing the inflatable tube man pretty darn quick.” The girls all threw up their arms and flopped them around violently, and Ashton said, “Y’all are killing me. Show me how y’all would dance if you were at a party.” She covered her face with both hands when they all started twerking. “Okay, just stop. Gemma, run them through the moves again.” “What were you trying to accomplish with all that?” Patty asked with a grin. “I was trying to get them to loosen up,” Ashton said and glanced at her watch. “This day is creeping by.” “You should’ve dusted off your snake and showed them that. If you can do a smooth snake, you can make any dance move smooth. Check my snake.” Ashton shook her head. “That’s not a full-on snake. You have to roll your body from your head to your hips, use your neck like this.” “You were always better at this one than I was,” Patty said as she mimicked Ashton’s moves. “You couldn’t touch my Cabbage Patch though.” Ashton snorted. “That sounded so dirty. Come on, Patty, neck and shoulders, work them.” Ashton turned when the music stopped and realized the girls had stopped practicing to watch her and Patty. “What’re y’all doing?” Gemma asked with a laugh. “This is dancing,” Patty retorted. “Back in the day, we moved our entire bodies instead of rhythmically humping the air like y’all do. Tell you what, if y’all can learn to do the snake, I’ll buy y’all shakes at Molly’s.” Every girl on the team executed the dance move perfectly, and Gemma grinned. “Momma, we know old school moves.” Melody nodded. “Yeah, we know all those old-timey dances. Can we go to Molly’s now?” “What were you trying to accomplish with this plan?” Ashton asked Patty with a grin. “Apparently, bankruptcy.” ******* “How many times are you gonna change your clothes?” Jet asked that evening as she watched Shawna go back into her closet. Shawna groaned. “Everything I put on is pissing me off.” “Wear jeans and your light blue V-neck T-shirt. You’re just going to her house, you don’t have to dress up.” Jet sprawled out on Shawna’s bed and toyed with the TV remote.

it wouldn’t matter if I bumped and bounced like a cabbage all the way down until I hit bottom and then rolled out to sea, because at least I’d be safe and dead.

A pyramid of lumpia rests on the counter of our condo's kitchen, right next to the stove. Carefully, I maneuver one from the bottom of the pile and take a bite. It's a burst of all my favorite flavors: the rich, well-seasoned ground pork, the tender rice noodles, the crispy shredded cabbage and carrots, the even crispier fried flour wrapper holding everything together, and the tangy sweet chili dipping sauce.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

TIP: Want to get organic but budget and/or availability has you down? Get selective. Here’s the Environmental Working Group’s (EWG) 2017 list of the “Dirty Dozen”—the top non-organic foods to avoid, due to their high content of potentially harmful pesticide residue as well as their “Clean 15” list of conventionally grown plants with the least amount of potentially harmful pesticides:*10 DIRTY DOZEN CLEAN 15 Strawberries Sweet Corn Spinach Avocados Nectarines Pineapples Apples Cabbage Peaches Onions Pears Sweet Peas Cherries Papayas Grapes Asparagus Celery Mangoes Tomatoes Eggplant Sweet Bell Peppers Honeydew Potatoes Kiwi Cantaloupe Cauliflower Grapefruit

pie Week 2 DAYS/ MEALS DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 BREAK- -FAST Banana-Amarnath Porridge Coconut-Almond Risotto Breakfast Tofu Scramble Beet Greens Smoothie Pear Oats with walnuts Breakfast Tofu Scramble Beet Greens Smoothie SNACK Classic Hummus Roasted Corn with poblano-cilantro butter Mushroom bun sliders Roasted Cauliflower Hummus Puffed Rice Balls Latkes Red cabbage with apples and pecans LUNCH Tofu Stir-Fry Zucchini and Avocado Salad with garlic herb dressing Tofu summer rolls Quinoa Vegetable salad Tamale Casserole Autumn Wheat Berry Salad Moroccan Lasagna SNACK An apple Easy garlic roasted potatoes Stuffed mushroom One ounce of water Latkes An orange Classic Hummus DINNER Curried Rice Salad Grilled tofu Caprese Clean Vegan Pad Thai Seitan Satay Warm rice and Bean Salad Mushroom Lasagna Spicy Asian Quinoa Salad

It was Saturday, so that meant making the filling for our egg rolls, which we called chun guen. This involved shredding a dozen cases of cabbage; mixing in the meat, a brown and orange blend of ground pork, chicken, and shrimp; and adding her secret ingredient, a whole tub of Jif peanut butter. Our egg rolls were so popular that we sold over four thousand every week. (This amounted to ten million over the restaurant’s six decades.)

Ahead of us, a man was pulling a cart of cabbages out into the street. I grabbed three chunks of amethyst in one hand and slammed my other palm into the cart. It burst in to wood splinters, cabbage leaves flying up into the air and raining over the crowd, cabbage heads rolling into the street.

The final word on nutrition and health has been revealed. Compared to Americans, Brits, and Canadians, people of various nationalities suffer fewer heart attacks: the Japanese eat very little fat; Mexicans eat a lot of fat; the Chinese drink very little red wine; Italians drink a lot of red wine; Germans consume a lot of beer, sausages, and fats; Ukrainians consume a lot of vodka, pierogis, and cabbage rolls. And all suffer fewer heart attacks. Conclusion: Eat and drink what you like. Speaking English is apparently what kills you.

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.

The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.

Chicken legs, beef ribs- they ate the food with their fingers, dipping into the horseradish sauce, feeding each other greedily. Laughing. They rolled leaves of cabbages and chewed on them like monkeys. They ate the golden potatoes as if they were apples. By the time they returned to the making of stock, and took the roasted veal bones from the stove and put them into the pot and filled it with enough cold water so that it could slowly simmer, their own legs no longer ached, their feet felt as if they could stand the weight of their bones for yet another day and they tasted of garlic and wine. "Thank you, chef," he said. "Thank you, chef." She opened the cheese larder and took out a wedge of runny Camembert, which she covered with a handful of white raspberries that he had draining in a colander by the sink. He opened a bottle of port. The dishes could wait. They sat on the back stairs of the tall thin house and looked over the lights of the steep city of Monte Carlo and out into the endless sea. The air was cool, the cheese and raspberries were rich and tart; the port was unfathomably complex with wave and wave of spiced cherries, burnt caramel and wild honey.

RUNZA Sauté chopped onions and pureed garlic until soft. Season, add fresh dill and fennel (or caraway) seed. Add ground beef and brown, then mix in shredded cabbage, cover, and cook until the cabbage is wilted. The mixture should be fairly dry. Roll out bread dough into five-inch squares, cover centers with filling, fold corners over, and seal the edges. Bake in a medium oven until golden brown.

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.