Add the meat back to the skillet along with the cream cheese, zucchini pulp and bread crumbs and stir until the cheese has melted. Add garlic and sauté 1 additional minute (add a little bit of olive oil if the pan is dry). In the same skillet, on medium heat, add the onion and sauté until soft.Brown the sausage in a small skillet, breaking the pieces into small bits, 5 to 6 minutes, then remove the meat from the skillet. Cut zucchini in half lengthwise, then scoop out all but ¼ inch of flesh. Blanch the zucchini in a large pot of boiling water, 7 minutes, then place in cold water 5 minutes.Preheat oven to 350 degrees Fahrenheit.Serve the cabbage rolls with the pot sauce poured over them. If using cooked rice cut final cooking time in half. Place a plate on top of cabbage rolls, and simmer over low heat for 1 hour.Sprinkle lightly with salt and pepper add remaining tomato sauce, beef broth and enough water to cover.Arrange the stuffed cabbage leaves in rows in Dutch oven sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf.Place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.Combine all the stuffing ingredients and mix thoroughly.Chop the small inside leaves and the core and use to line a Dutch oven. Remove cabbage from water and drain separate cabbage leaves.Leave cabbage whole, but cut around the stem, and parboil for 5 minutes let steep for another 5 minutes.Cut up tomatoes and simmer with olive oil, onion salt, oregano and sugar until reduced to 1 cup or 8 ounces of sauce.“This,” he said to me, “is authentic.” Then he added, “A real Russian can always discern whether or not the Russian food he has been served was prepared by a real Russian.” Everyone enjoyed dinner and Maestro Serge was particularly taken with the stuffed cabbage. I prepared them as I remembered my Ukrainian mother always preparing them.īy dinnertime Alexi was well enough to join his guests and no mention was made of his not feeling well earlier. With his permission I prepared a meal that I thought would be close to what he would have made, and I felt one of the dishes should be stuffed cabbage. The day of the planned dinner Alexi felt ill and was unable to do any cooking. He immediately extended an invitation to him and his friends for dinner – a real, Russian meal that he himself would prepare for them. Alexi, the groom, was delighted to discover that an old friend and former mentor from Russia was unexpectedly going to be near enough to spend some time with him while he was in the States. A young newlywed couple from Russia came to Bethany for an extended stay.
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