| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
Russian, Maindish, Ethnic |
4 |
Servings |
INGREDIENTS
| 4 3/8 |
lb |
Cabbage |
| 1 |
c |
Millet |
| 1 3/4 |
oz |
Salt Pork |
| 2 |
|
Carrots |
| 1 |
|
Onion |
| 2 |
tb |
Flour |
| 4 |
tb |
Tomato Paste |
| 8 |
tb |
Sour Cream |
| 2 |
tb |
Butter |
| 2 |
c |
Water; or broth as needed |
|
|
Hot Peppers |
|
|
Salt; to taste |
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 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. ALTERNATIVE: Put cabbage rolls in a large baking pan, make
the sour cream dressing without thinning it, cover the rolls and bake at
325 F for about an hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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