INGREDIENTS

INSTRUCTIONS

Pour boiling water over a head of cabbage with the stem removed.
Separate leaves from head and trim the veins. Dice the onions and
carrots fine (julienne will work on the carrots) and Saute until the
onions are starting to brown. Wash the millet well, cover with water
and bring to a boil. Strain and combine with chopped salt pork,
carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly
with your hands, then place portions of the mixture onto the cabbage
leaves, roll tightly and tuck in the ends.  As you finish rolling the
cabbage rolls, put them into a dutch oven,  and add the sour cream
dressing, boil thoroughly strain, salt and  serve.  SOUR CREAM
DRESSING: Brown the flour in the butter. Add the tomato  paste and the
sour cream and some of the broth from the millet.  ALTERNATE: Put
cabbage rolls in a large baking pan, make the sour  cream dressing
without thinning it, cover the rolls and bake at 325o  for about an
hour. From the kitchen of: Oksana Rukhnitskiya, Brovary,  Ukraine 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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