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Cabbage Rolls
| 1 - 4 or 5 lbs. |
sour cabbage head
Separate cabbage leaves and cut larger leaves into desired sizes |
| 4 lbs. |
ground beef |
| 1 1/2 cups |
long grain rice |
| 2 |
medium chopped onion |
| 48 oz tin |
tomato juice |
| salt. pepper & paprika to taste |
Directions
Mix tomato juice with equal amount of water.Pre-cook rice in 3 cups of tomato juice mixture.Let cool. Add rice and approx. 1/2 cup of juice to meat fillling. Place mix on leaves and roll .
Pack rolls in a heavy pot, using bottom rack or leaves to prevent scorching. Cover rolls with remaining tomato juice mixture. Bring to a boil then simmer till tender. About 1 1/2 hours. Keep level of liquid over rolls during cooking to prevent dryness.
Freezes well.
Serves 4-5 people
Pyrohy with Sauerkraut filling
| 2 1/2 cups |
flour |
| 1/2 tsp. |
salt |
| 1 |
egg, beaten |
| 2 tbsp. |
vegetable oil |
| 3/4 cup |
warm water |
| 1/4 cup |
butter, shortening or bacon fat |
| 1/2 cup |
chopped onion |
Directions
In a mixing bowl, combine flour and salt Combine egg, oil and water. Add to flour. Mix well. Knead on a lightly floured surface until dough is smooth.
Cover dough and let "rest" for 20 min. in a warm place Roll out dough 1/4" thinck (1 cm) on a lightly floured surface. Cut circles into dough using floured rim of a drinking glass.
Place a tsp. of filling in the center of each circle. Fold edges together, pinch edges with floured fingers to seal well.
Drop pyrohy (about a dozen at a time) into boiling salt water. Boil for 8 min. Remove from water with a slotted spoon.
Toss cooked pyrohy with butter, in which 1/2 cup of chopped onion has been fried Serve hot as is or with sour cream
Sauerkraut filling
| 1/2 cup |
chopped onion |
| 2 tbsp. |
butter or margarine |
| 1 bag |
Kissel's sauerkraut |
| 1 cup |
cooked mashed potatoes |
| 1/4 tsp. |
pepper |
Directions
Saute onions in butter until transparent. Combine with remaining ingredients. Mix well. Chill.
Yield 4 dozen
Sauerkraut Bites
| 1 lb. |
ground pork |
| 1/2 cup |
chopped onion |
| 1 bag |
Kissel's sauerkraut,drained |
| 2 tbsp. |
fine bread crumbs |
| 4 oz |
cream cheese |
| 2 tbsp. |
finely chopped fresh parsely |
| 1 tsp. |
prepared mustard |
| 1/2 tsp. |
garlic powder |
| 1/2 tsp. |
pepper |
| 1/4 cup |
flour |
| 2 |
eggs, lightly beaten |
| 1/4 cup |
milk |
| 3/4 cup |
fine bread crumbs |
Directions
In a skillet over medium heat, cook pork until browned. Add onion and continue to cook until onion is translucent. Remove from heat. Drain off fat.
To the onion, add the sauerkraut and bread crumbs. Combine well. Cool.
Combine cream cheese, parsley, mustard, garlic powder and pepper. Add to the pork mixture. Chill When chilled, roll the pork mixture into 1" balls, coat with flour and place on waxed paper.
Combine the eggs and milk. Roll floured balls in egg mixture and then in bread crumbs.
Place sauerkraut balls on a buttered cookie sheet. Bake, uncovered, at 400F (200 C) for 15 minutes. Turn balls. Bake for and additional 15 minutes or until hot and golden brown.
These freeze well
Yield 60 appetizers
Sauerkraut Salad
| 1 bag |
Kissel Sauerkraut |
| 3 |
green onions |
| 1 |
green pepper, chopped |
| 1 |
carrot, grated |
| 1/2 cup |
sugar |
| 1 tsp. |
celery salt |
Directions
Prepare salad at least 12 hours before serving Rinse and drain sauerkraut In a glass bowl, mix sauerkraut with vegetables Sprinkle sugar, and celery salt over sauerkraut mixture Cover and refrigerate Mix throughly before serving
Yield 6-8 servings
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