Slavic Style
Not to hijack this thread, I missed this the first time around! We do it a little different.
Stuffed Cabbage (Hulupki) 35-40 rolls.
2 good-sized cabbages
1-1/2 lbs. ground beef and 1/2 lb. ground pork. If you're not a fan of pork, just use 2 lb. beef.
1/2 lb. bacon
1 large onion (any kind), chopped coarsely.
1/2-3/4 cup uncooked white rice (not instant) You can omit, but your yield will be less.
28 oz. can tomato sauce, or crushed/pureed tomatoes.
14 oz. can sauerkraut (undrained).
Pepper (at least 1 tsp.) I don't cook with salt, there's enough in the bacon and canned tomato.
1 large egg.
3 oz. ketchup.
Optional: 1 clove garlic, minced fine.
Optional: 1/4 cup brown sugar (if you like things sweet).
Freeze cabbage for two days, then thaw at room temperature for one day. It's surprising how long defrosting takes - if you're in a hurry, soak in warm water. The freezing makes them pliable and unlikely to split or tear.
Use a big bowl, mix meat, rice, ketchup, pepper, and sugar (if using) with a spatula.
Fry bacon, drain on paper towel and crumble finely into meat.
Drain grease from pan, then sweat onions until tender and translucent - don't let them color. If using garlic, add it to the onions when cooking. Add to meat when done.
While this is going on, prepare cabbage leaves. Cut out the core and separate leaves, cutting off most of the hard vein so they will lie flat. Work alternately between heads >shriek< to keep sizes consistent. Put them on plates or in colander.
Finally, add egg to meat and mix thoroughly. The egg will help bind everything together so rolls will be firm when cooked.
OK, the hardest part is now done!
Begin rolling. Place a heaping teaspoon at the stem end of the leaf. Fold over one side and roll up to end. Take the roll in your fist, with loose side "up". As if you were holding an ice cream cone. Use thumb or forefinger of opposite hand to stuff loose end into the roll, firmly. Don't fret if you get a little "breakthru", see the note about the egg. Keep approximate sizes together.
It's important to use a big enough pot, you have to leave plenty of headroom as rolls will expand as they cook. I use a big enamel pot that I use to boil corn-on-the-cob. Two regular dutch ovens should be OK.
Chop any remaining cabbage and trimmed veins, use to line bottom of pot(s).
Begin with largest rolls on bottom, continuing to smallest on top. Pack together, not necessary to leave room between. COUNT as you go, so you'll know how many you have!
Add tomatoes, dividing between pots if more than one. Add undrained sauerkraut on top, again dividing. Add water to top of rolls - remember to leave headroom.
Bring to a boil, then cover and simmer at least two hours. Three is safer if using the pork. It's hard to overcook these.
The rolls will freeze well, just add some liquid to each container.
My OL always said to make this on a rainy day and open a window so your house won't smell like a cafeteria. LOL.
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Stuffed Pepper Soup, saves time - just as good. 6 servings.
1-1/2 lb. ground beef, or mixed with ground pork.
1 medium onion (any kind), chopped coarsely.
3-4 strips bacon.
2 14 oz. cans diced tomatoes. You can substitute stewed tomatoes.
3-4 bell peppers, according to size.
beef boullion cube, dissolved in 1/2 cup hot water.
Pepper (at least 1/2 tsp.).
1 cup COOKED rice. You can omit, but try to add something else: cooked pastina or orzo, diced shrooms or shredded carrot.
Optional: 1 clove garlic, minced fine.
Optional: 1/4 cup brown sugar, if you like it sweet.
Brown meat and drain grease. Remove from heat, add tomatoes.
Fry bacon, drain on paper towels, drain grease from pan, then add onions and garlic, if using. Cook until tender and translucent, do not let them color. Crumble bacon into meat and tomatoes, then add onions. Stir.
Wash, seed and remove membranes from peppers, chop into 1" squares. Add to pot.
Add boullion water, rice, pepper, and sugar (if using) and stir thoroughly.
Bring to boil and reduce heat, simmer covered for 45 min. to an hour, until peppers are tender. If it looks too thick, add some hot water to desired consistency.
Serve with a dollop of sour cream on top; dark bread and sweet butter.
Note: My OL and OM come from the Scranton/Wilkes-Barre, Pa. area, where bell peppers are still known as "mangoes" for some reason.
OK, one more!
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Pierogi Lasagna - always a big hit. Serves 6 or so.
9-10 lasagna strips (not "no-boil").
2-1/2 lbs. potatoes (any kind).
1 small onion, chopped fine.
1/2 stick butter or margarine.
1/2 lb. mild cheese - American, Montery Jack, etc., cubed.
Optional: small amount of salt & pepper, 1/4 tsp. each.
Cook lasagna according to package directions. I always add a tbsp. of oil to the water to prevent sticking. Drain and rinse with cold water in colander. It helps to lie them flat afterwards on a plate or cutting board.
While lasagna is boiling, pare and cut up potatoes, boil until tender, drain and return to pot.
Sweat onion in pan with butter until tender and translucent. Reserve 1/4 cup of this.
Mash potatoes (no milk!), then add onion and cheese. Mash well, mixture will be stiff.
Using an 8-1/2 X 11" pan, spray with Pam or equivalent.
Layer three noodles on the bottom, overlapping. Spread 1/2 of potato mixture over them. It's kind of like frosting a cake.
Layer another three noodles on that, trimming ends or tucking them under. Follow with remaining potato mix.
Top with remaining noodles, then press down with hands so it's all flat. Spread reserved onion/butter over the top - cover all of it.
Cover with foil and heat through in slow oven 300-325 for about 1/2 hour.
Cut into squares and serve with sour cream if desired.
You can make this a day ahead and refrigerate. Just re-heat carefully so top doesn't dry out (this is why you have to cover with the butter/onion mix).
