2012年2月1日星期三

Stew recipe that include cabbage?

My mother had a recipe for beef stew that you put in the oven and it included cabbage. Unfortunately, it disappeared with my mother several years ago (long story) and I have yet to find a similiar one. All I remember of the recipe is that it had beef stew, potatoes, carrots, cabbage and tomatoes and you put it in the oven for several hours.



Does anyone have a similiar recipe you'd care to share?



Thanks!

JL
Stew recipe that include cabbage?
I love to make cabbage rolls, mostly at the New Year, but they are wonderful and have had many requests for the recipe!



1 head cabbage

1/2 lb. sausage

1 lb. ground beef

1 C minute rice, uncooked

1 medium onion, chopped

1 egg

1/2 C breadcrumbs

1 tsp sage

1 tsp garlic powder

salt and pepper to taste

1 bottle chili sauce



Mix all above ingredients except cabbage in a bowl and set aside. In a large pan, boil enough water to drop entire head of cabbage in water for about 15 seconds. Pull the head out of water and the leaves should come off easy. Soak each large leaf for about 60 seconds (until it becomes pliable enough to roll or bend without breaking). Form the meat and rice mixture into little loafs and roll the cabbage around it, burrito style and secure with a toothpick. Put into a glass baking dish and continue with the rest of the cabbage and meat mixture. Once your pan is full of cabbage rolls, pour the chili sauce over top, cover with foil and bake 1 hr. I've also tried putting a little mozzarella cheese over and bake another 5 minutes and that's really good too!



Hope you use this recipe sometime.....it's wonderful!
Reply:Add beans, polish sausage, invite lot of friends and open the windows
Reply:Sirniki (Russian Cheese Pancakes)

These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!

1 lb farmer cheese

2 eggs

2 tablespoons sugar

1 teaspoon salt

1/2 cup flour, plus

extra flour, for dipping

2 tablespoons butter, approx

sour cream or jam, for serving

3-4 servings



1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ? cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.

2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1?” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.

3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.

4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.

5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.

6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.







Russian Potato and Mushroom Croquettes recipe -

Cuisine: Russian

? Ingredients

7 potatoes, peeled

5 c water

1 onion, peeled and chopped

400 g mushrooms

1 tsp oil

1 tbsp water

1 salt and pepper, to taste

1 c flour

1 tbsp oil





? Method

Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.

Serve with sour cream and chopped greens.







Pskovsky Hot Vinegret recipe -

? Ingredients

3 ea potatoes

2 ea carrots

1 ea turnip

5 tb canned peas

Sauce:

5 tb vegetable broth

oil

1 ts flour

1 ea onion

3 tb canned mushrooms

celery and salt to taste

*Note: If some of the units or abbreviations look unfamiliar to you, click here.



? Method

Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.

Sauce:

Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.





CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -

Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian

? Ingredients

What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste

*Note: If some of the units or abbreviations look unfamiliar to you, click here.



? Method

What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.







Meat and Cabbage Pie recipe -

Cuisine: Russian

? Ingredients

Filling:

1 head of cabbage (small to medium)

1 onion (medium)

4 large eggs (hard boiled)

1 lb (or 500g) ground beef

Salt

Other spices



Crust:

-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);

-If you have to make the crust yourself, here are the ingredients for the dough:

2 1/2 cups of flour

1 teaspoon of sugar (regular or powedered)

1 teaspoon of salt

1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter

1/2 cup of ice cold water

*Note: If some of the units or abbreviations look unfamiliar to you, click here.



? Method

Filling:

Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!



Crust:

If you are making your own dough:

In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).



When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!





Chrov plav (rice pilaf with dried fruit and nuts) recipe -

Cuisine: Caucasian

? Ingredients

1 cup of long-grain unconverted white rice

2 tablespoons of currants

4 medium prunes, pitted and cut lengthwise into narrow strips

4 tablespoons of butter

1/2 cup of dried apricots, cut into narrow strips

1/4 cup of finely chopped blanched almonds

1 tablespoon of honey



*Note: If some of the units or abbreviations look unfamiliar to you, click here.



? Method

1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.

2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.
Reply:My mother also made one except she made hers on stove top and occasionaly baked it.



She put beef tips and cut them into large bite size peices. She then put them in a pressure cooker with beef stock. Then she boiled the cabbage, carrots, and whatever vegtables she wanted to add at the time (NOT TOMATOES THOUGHT they come in later) until they were limp. When the beef tips were tender and fully cooked she added the beef with the strained vegtables. She used the pressure cooker as her pot (because it had had the beef tips in it and alot of the good flavors were left in it) she added big cans of beef stock and added flour/cornstarch to thicken it after it came to a boil. She added either fresh tomatoes or canned tomatoes (depending on the season) along with all the vegetables in a large cast iron pot with foil over the top and baked it for 30 minutes. Sometimes before she spread the foil over the top she put fresh dried bread crumbs on the top. Hope this is similar to your mothers and Good Luck!!!
Reply:I have one but i do mine on top of the stove but you could put it in the oven if you wanted to i just brown my chopped onion in the bottom of the pan with the stew meat first i dip the meat in flour then when that is browned I add water to cover the meat and onion you can put in spices like garlic and i use dill weed yum lol the i let that simmer add tomato sauce then i cut cabbage in wedges add carrots and potatoes cook on low until all veggies are cooked then i drain a can of peas add salt and pepper and more dill weed but if u don't like it you don't have to use it then i make a mix of cornstarch to thicken it like gravey to your own taste and its so yummy i hope that helped good luck

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