Quoting Michael Loo to Jim Weller <=-

to make sauerkraut. Once the barrel was fermenting nicely and there
was enough liquid, she would insert a few whole heads of cabbage.
The resulting sour cabbage leaves made fantastic cabbage rolls!

I can see sour cabbage rolls being appealing

The Ukrainian version they learned from their neighbours used sour
cabbage leaves, buckwheat, not rice, and a generous amounts of both
fatty bacon and chopped onions in the filling. Roslind has made them
for me and it was love at first bite. Hmmm, that last sentence has
two meanings; both are true.

There are so many Ukrainians in Alberta and Albertans in Yellowknife
that whole heads of sour cabbage are a regular thing in my super-
markets here.

why do the airlines cater so often with gaseous foods

Canadian ones rarely serve cabbage or beans.

Smaller planes.

Air Canada uses 777s on it long haul routes, just not on the
Edmonton to Yellowknife run.

--MM

Belarus Buckwheat and Mushroom Cabbage Rolls

Cabbage rolls:
1 medium savoy cabbage
1 lb ground pork
1/2 Tablespoon butter or oil
1 onion, minced
1 carrot, finely shredded
1/4 cup dry chanterelle mushrooms, rehydrated, minced
4 oz. fresh button mushrooms, chopped
1/2 cup raw roasted buckwheat
salt and ground black pepper
Sauce:
1/2 Tablespoon oil
28 oz can crushed or diced tomatoes
1 onion, chopped
1 small carrot, shredded
1 celery stalk, minced
6 oz fresh button mushrooms, chopped
2 garlic cloves, minced
salt, pepper
Garnish:
fresh dill, parsley
sour cream

Bring a large pot of water to a boil. Cut out the core from the
cabbage head and submerge the cabbage in the water. Cook in the
boiling water until the cabbage leaves have softened, 5 minutes or
some. Remove the cabbage from the water and set aside until it is
cool enough to handle. Save the water that it was cooking in, since
you will use a bit of it later.

Cook the buckwheat until it's just slightly underdone. Rehydrate the
dry mushrooms in some boiling water, set them aside for about 10
minutes, drain and then mince. Chop the button mushrooms.

In a skillet, heat the butter or oil and add the onion. Season with
salt and pepper. Cook for about 5 minutes. Add the carrot and
mushrooms. Season with salt and pepper. Cook, covered, for about 8
more minutes, until all the ingredients have softened and the
mushrooms have turned a golden brown. Cool slightly.

Meanwhile, make the tomato sauce. Heat the oil in a large skillet.
Add the onion, mushrooms and garlic. Season with salt and pepper and
cook on medium heat for 5-7 minutes. Add the carrots and celery,
season with salt and pepper and cook for 5 minutes. Add the
tomatoes, season with salt and pepper and cook for another 5-10
minutes. You can also add any kind of dry or fresh herbs.

Mix the ground meat, cooked buckwheat and the sauteed mushroom
mixture. Season with 1 teaspoon of salt, freshly ground black pepper
and again mix to combine. Separate the cabbage leaves from the head
and cut off the hard rib on each leaf with a paring knife and
discard. Place about 1/4 cup of the meat and mushroom filling into
the bottom center of each cabbage leaf, fold the side edges of the
cabbage over the filling and roll it up over the filling to form a
cabbage roll. Repeat with the rest of the cabbage leaves and the
filling.

Preheat the oven to 350 degrees. Cover the bottom of a 13x9 inch
deep baking dish with sauce. Nestle the cabbage leaves on top of the
sauce and cover them with more sauce on top. Pour about 1/2 cup of
the remaining cabbage water on top of the cabbage rolls. Bake in the
preheated oven, covered, for about 45 minutes. Serve with fresh
herbs and a dollop of sour cream.

Author: Olga's Flavor Factory

---

Cheers

Jim


... Lame super power: I can travel through time but only forward

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