Peter Pan’s stuffed Cabbage rolls
Q: I recently ate at Peter Pan Diner on Oakland Park Boulevard and had themost delicious stuffed Cabbage rolls in a sauce better than any I have tasted. WhenI asked for the recipe, the answerwas negative. Anyway you can get that recipe? Itwas the best. Thanking you in advance.— Faith Cohen, Fort Lauderdale
A: It took some perseverance, Faith, but Iwas able to persuade Jeronimos Kourkoumelis, chef/owner of Peter Pan Diner (1216 E. Oakland Park Blvd., Fort Lauderdale; 954-565-7177; mypeterpandiner.com), to share his Cabbage rolls recipe. Since 1979, this restaurant, bakery and lounge has become known for affordable all-day breakfasts, Greek specialties and baked goods. According toKourkoumelis, he and his father, Peter, are to thank for all the recipes.
JeronimosKourkoumelis commented on their signature dish:“We ‘Greekified’ Claire’s tip of theweek: Freezing and microwaving provide alternate methods for separating cabbage leaves— instead of the boiling method used in today’s Cabbage rolls recipe. Start by coring the head of cabbage. Freeze the whole head of cabbage and thaw. This wilts the leaves enough to peel them back without tearing. If time is a constraint, place cabbage, core side down, in a microwaveable container with a ½ cup ofwater. Cover and microwave on high for 10 minutes. Turn cabbage over, cover and cook for 10 minutes. Allowto cool and separate leaves.
the cabbage rolls by serving them with our own sweet-and-sour sauce. People have loved them since the beginning. We could never take them off the menu.”
The Cabbage rolls, part of the eatery’s Daily Specials menu, are available for lunch and dinner on Tuesdays and Fridays.
Q: I love Cinnabon’s Caramel Pecanbon. Iwould like to try and make them at home. Can you please get the recipe for me? Thank you.— Lizbeth Kelle, 9, Boca Raton
A: I’m so excited to be receiving requests fromapprentice bakers. Iwent directly to the Internet for this request, knowing that the original recipe is probably secured behind lock and key.
There are tons of copycat recipes on Pinterest, but I decided to offer Lizbeth a “Cinnabon hack.” If you’re anything like my daughter in the kitchen, you’re likely to be interested in baking with somewhat immediate results. The other lengthy recipes call for yeast dough and involve sub-recipes for filling and glaze. Maybe you canwork into those.
In the meantime, this kid-friendly recipe remindsme of monkey bread— always a fan favorite onweekend mornings. The main difference is that it’s not a pull-apart loaf.
I hope this makes a delicious stand-in. It’s hard to gowrong with any baked good when it’s fresh andwarm fromthe oven and made with love. Happy baking!