Nikos Hadjikyriakos-Ghikas was recognized for his cubist work but spent the majority of his career concerned with the Greek landscape. He was considered one of the foremost proponents of Greek Modern Art and spent a large part of his career studying ancient Greek and Byzantine art. Still Life with Vegetables (1976) was painted soon after Hadjikyriakos-Ghikas became a member of the Athens Academy, the highest ranking research institution in the country. In the work above, created late in his career, the curving lines of the vegetables are echoed with the loose brushstrokes used to delineate form. The painting embodies the duality often found in the art of Hadjikyriakos-Ghikas, his desire to represent his subject in academic detail while embracing expressive emotion.
Cabbage-Wrapped Meatballs
Yield: 2 servings
8 cabbage leaves
600 grams ground beef
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 tablespoons parsley
2 tablespoons Parmesan cheese
2 tablespoons breadcrumbs
salt & freshly ground pepper, to taste
1 large egg
1 teaspoon butter
2 shallots
½ brown onion
1 clove garlic minced
1/3 cup white wine vinegar
1 can diced tomato
Boil 2 cups of water and place in a large bowl. Add the 8 cabbage leaves and set aside.
In a large pot with a lid, add the ground beef, dried thyme, rosemary and parsley and cook for 5-10 minutes until the meat has browned over medium-high heat. Mix in the Parmesan cheese, breadcrumbs, salt and pepper to taste. Remove from heat and let cool in the large pot.
Drain the cabbage leaves and clear a work space on the counter. Mix the egg into the cooked ground beef. Divide the beef mixture among the eight cabbage leaves. To wrap the meatballs, place a cabbage leaf flat on your hand and spoon the meat into your palm. Wrap the edges of the leaf around the meat and secure with 1 or 2 toothpicks. Repeat with the remaining 7 leaves and set aside.
In the same pot used to cook the meat, melt the butter. Add the shallots and onion and cook for 4-5 minutes until golden. Add the garlic, cook for an additional 30 seconds before adding the white wine vinegar. Cook until the sharp smell of vinegar disappears, 1-2 minutes and stir in the can of tomatoes. Add the 8 meatballs wrapped in cabbage leaves to the bottom of the pot that contains the sauce and cover with a lid. Reduce the heat to medium-low and cook for 10 minutes with the lid on. Serve immediately.
15 comments
Adele says:
Feb 1, 2011
I went to Ikea the other day, and I know their meatballs are mass produced, and I had a glass of wine because lunch without an eighteen month old is a luxury these days, but they were awesome, I’m sorry to say. Thunder is going to strike me down, I know.
quintessence says:
Feb 1, 2011
So excited to see this recipe – my mother used to make a version of this as well. I always loved it and used to actually frequently request it for my birthday. My family is not an adventurous crowd so maybe I’ll have to try this for when my sister and I get together. And charming art as always!
shaz says:
Feb 1, 2011
I’ve often wanted to make cabbage wrapped mince things, not sure why I haven’t yet actually since they look fantastic. It’s back on my radar now, cabbage might happen very soon :)
Jeanne @ CookSister! says:
Feb 2, 2011
My late sister used to mkae this dish and I loved it as a child – real comfort food! Now you’ve given me a yearning to make a mince dish tonight ;)
Peggy says:
Feb 2, 2011
This definitely gives the meatball an outstanding “makeover” I love the packaging of them in the cabbage! Great idea!
Julie says:
Feb 2, 2011
The fluid curves of the vegetables make them look as if they are crawling off the plate – more of an “active life” than a “still life”.
Rosa says:
Feb 2, 2011
That is a marvelous dish!
Cheers,
Rosa
deana says:
Feb 3, 2011
Cabbage has the best leaves, doesn’t it? Silky and delicious. Great painting and recipe… you do cabbage proud.
Heavenly Housewife says:
Feb 3, 2011
What a wonderful dish! Very hearty and satisfying.
*kisses* HH
lisaiscooking says:
Feb 4, 2011
I love the detail of the cabbage in the still life. And, the cabbage rolls sounds great! I haven’t made stuffed cabbage for a long time, and I have a head of cabbage from my CSA. Perfect timing!
Big Fan says:
Feb 4, 2011
Your “pigs in the blanket” look yummy.
Joanne says:
Feb 4, 2011
I’ve definitely had a meatball obsession lately but I keep holding out for the “perfect recipe”. This definitely seems like a contender!
Pat says:
Feb 5, 2011
Your meatballs in cabbages (pigs in the blanket) look so good. You can also cook them smothered with sauerkraut. Yum! yum!. I like the background in your photo.
Jenny says:
Feb 8, 2011
I am wondering if I could do a meatless, Indian-ized version of this. Maybe using kofta (basically meatballs made out of chickpea flour).
gardening says:
Apr 5, 2013
Pretty! This was an incredibly wonderful post. Many thanks for providing these details.