Public Broadcast: OS&C Cooking Competition

[Lord Helmchen]

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ID: Hilda Weingarten
Location: Planet Curacao System Cortez
To: Sirius and Gallia
Subject: Recipe Competition

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Servus to All the Cooks

My Name is Hilda Weingarten. I am the cook and captain of OS&C|ONE-Beefmaster. I am a wandering cook and I learn wherever and whatever I can. Therefore, I am interested in the works of other cooks out there, both hobbyists and professionals. Because this is both a personal and professional interest for me and because Orbital Spa and Cruise always wants to deliver the best meals to its customers, I am proud to host the first annual IRON CHEF Contest. This will be a 2 stage cooking contest. The First Stage will be a Freestyle Competition. Simply hand in your favorite recipe no matter if it is an Old Family one or your Creation. The OS&C jury will try all of them and then choose 3 candidates for round 2. In the second round, we will tell you what secret ingredients you must use. You will get a list of the main ingredients from all over Sirius and Galia, but what you make with them is up to your discretion. The jury will then taste the recipes and the winning dish will be served on all Orbital liners. The winning Cook will be rewarded with the title IRON CHEF as well as a prize of 500 Million credits.

I have put an example of a recipe in the attachment and am happy to receive your culinary creations.

Recipe

This is the Recipe of my Grandma’s Cabbage Rolls

INGREDIENTS

For the Cabbage:
1 1/2 pound head cabbage
1 to 2 teaspoons salt

For the Filling:
12 ounces ground beef (in Germany this is usually half pork, half beef)
1 large egg
1/3 cup bread crumbs
1/2 teaspoon paprika
1/2 teaspoons salt
1/2 teaspoons marjoram (dried, or oregano)
Black pepper (freshly ground) to taste
1 to 2 strips bacon
1 cup broth (beef)

For the Sauce:
1 tablespoon corn starch mixed
1/4 cup water (cold)

How to make it

Prepare the Cabbage

1 Gather the ingredients.

2 Peel any old or discolored leaves from the outside of the head of cabbage.

3 Using a sharp knife, cut the strunk or stem out of the cabbage, leaving a cone-shaped hole.

4 Place the cabbage head in a large pot and fill the pot with water to cover or almost cover the cabbage. Add a teaspoon or two of salt. Bring the pot to a boil, remove from heat and let the cabbage sit for several minutes.

5 Peel the outer leaves off, one by one and drain the water from them. If, after you remove several leaves, the rest are sticking together, put the rest of the cabbage back in the hot water for a few minutes and try again.

Make the Filling and Form the Rolls

1 Gather the ingredients.

2 While the cabbage water is coming to a boil, mix the chopped meat with the egg, breadcrumbs, paprika, salt, marjoram or oregano, and pepper until well incorporated. Do not overmix because the meat will toughen and become pasty.

3 Form 10 to 12 (2-inch-long) meat rolls using about 1/4 cup meat mixture for each roll.

4 Lay out a cabbage leaf and cut out the thickest vein (only 1/3 to 2/3 of the way up the leaf) as necessary so you can roll the leaf. Place a meat roll in the thinner, cupped portion of the leaf.

5 Fold the roll on three sides, then roll to the thickest part (like a burrito).

6 Tie it like a gift package (in quarters) with kitchen string or, in a pinch, regular thread. This works well if you have another pair of hands to help.

Cook the Cabbage Rolls

1 Gather the ingredients.

2 Cut the bacon into small pieces and brown it in a large saucepan or Dutch oven. Remove bacon and drain on paper towels to be used as a garnish.

3 Brown the cabbage rolls on two sides in the bacon fat.

4 Add 1/2 cup beef broth (or enough to cover the pan to a depth of 1/4 inch), cover the pan with a lid and simmer 40 to 50 minutes, adding more of the remaining beef broth as necessary to keep the cabbage rolls in 1/4 to 1/2 inch of broth.

Make the Sauce and Serve]

1 Gather the ingredients.

2 Transfer the cabbage rolls to a warm serving dish and snip off the string.

3 Add the cornstarch mixed with 1/4 cup water to the juices in the pot and bring to a boil, stirring constantly, until thickened.

4 Pour over cabbage rolls. Top with reserved bacon bits if desired.

5 Serve with boiled potatoes or mashed potatoes.

By entering this competition, you hereby grant Orbital Spa and Cruise (OS&C) permission to use, modify, or disseminate any and all recipes submitted for evaluation without expectation of compensation or credit beyond the terms of the competition in any way OS&C deems fit, including for profit.

Servus,
Hilda Weingarten
Capitan OS&C|ONE-Beefmaster

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