Cool. Do the sauce lines continue under the cabbages? I can't figure out how you did that so neatly.

An unusual creation and great pictures of your handiwork. I would be grabbing a stick of butter and making those chunky mashed potatoes more creamy!

What a neat idea!

How did you stuff them? How did you cook them?
...and to me they look like stuffed cabbage. I am too lazy, as I do not know how to stuff them easy, so I just cut the cabbage to smaller pieces mix it all together and cook and get similar taste but not the same fancy look of cause :)

Now that's one I'm going to have to copy. Love the presentation. And... you've finally pushed me over the edge: I just ordered some black garlic. Would you mind posting how you make your black garlic sauce?

Posted by johnliu "Cool. Do the sauce lines continue under the cabbages? I can't figure out how you did that so neatly."

Thanks John. I don't generally spend much time plating. This dish is no more than piling food on top of each other. The lines came out of the bottles that way.

Posted by teresa_mn An unusual creation and great pictures of your handiwork. I would be grabbing a stick of butter and making those chunky mashed potatoes more creamy!

Thanks Teresa. I do creamy mashed potatoes all the time. It is also interesting to make chunky mashed potatoes.

Posted by stuartwanda "What a neat idea!"

Thanks stuartwanda. Cabbage makes a good wrap because it does not fall apart when cooked.

Posted by punamytsike "How did you stuff them? How did you cook them?
...and to me they look like stuffed cabbage. I am too lazy, as I do not know how to stuff them easy, so I just cut the cabbage to smaller pieces mix it all together and cook and get similar taste but not the same fancy look of cause :)"

Thanks punamytsike. Actually, it's not a stuffed dish, it is a wrapped dish. It is so easy to make because that is the exact shape of each leaf of napa cabbage. The only trick I used was to microwave the meatloaves first to get the inside temperature higher then they went into the oven (350 F) to get the temperature inside to 170 F.

Posted by foodonastump "Now that's one I'm going to have to copy. Love the presentation. And... you've finally pushed me over the edge: I just ordered some black garlic. Would you mind posting how you make your black garlic sauce?"

Thanks FOAS. Here is how I make my black garlic sauce or salad dressing.

Light olive oil, (not EVOO), or vegetable oils which will not take away the delicate black garlic flavor.

Balsamic vinegar.

Light low salt soy sauce.

All the above goes in a small coffee grinder to blend. Proportion is not that important. Black garlic thickens itself into a sauce (ketchup) consistency.

You will need many bulbs of black garlic to make enough for everyone.

dcarch