Recipe Talk

She says the name is rubadubies. It contains cabbage, ground beef, sausage, carrots, etc. She says that the ingredients are wrapped up in cabbage (I guess like a roll) and then in a potato like batter and fried. Has anyone ever heard of something like this?

Polish Stuffed Cabbage (Golomki
serves/makes 4

Ingredients:

1 pound ground beef (or use mixture of beef, pork & sausage)

1/4 pound sausage (bulk)

1/2 cup rice

1/2 cup water

2 tablespoons margarine

1/4 cup onion

1/2 cup shredded carrot
2 eggs

salt and pepper to taste

Italian Seasoning

1 can tomato sauce

1 medium head cabbage

Directions:

Put cabbage in large pot of water and simmer removing core to make it easy to take off each leaf of cabbage.

In the meantime, put water in small pan and bring to a boil. Turn off heat and put in instant rice. Or make rice any way that you would.

Melt margarine in small pan and saute the diced onion; simmer until transparent. In large mixing bowl put hamburger, sausage meat, rice, onion, arrot,eggs, salt and pepper. Mix well and fill each cabbage leaf with mixture; fold leaf to enclose mixture. Line bottom of pan with outer large leaves, putting stuffed leaves on top, covering them with more leaves. Mix the tomato sauce with the Italian seasonings; pour over top. Bake in 350 degrees oven, covered, or on top of the stove.

Golubtsy

Categories: Beef Favorite Main dish

Yield: 6 Servings

3 pounds White Cabbage Head

12 tablespoon Butter

3 cup Onion; finely chopped

1/4 cup Long-grain rice

3/4 pounds Lean ground beef

2 teaspoon Salt

Freshly ground black pepper

16 Prunes; pitted and drained

2 tablespoon Vegetable oil

3 medium Tomatoes; peeled and seeded

1 tablespoon Flour

1/2 cup Sour cream

1/4 cup Dill weed, fresh; finely cut

2 cup Water

Drop the cabbage into a large pot of boiling water and let it cook briskly for about 10 minutes.

Remove cabbage (lettingthe water continue to boil) and carefully detach as many of the outer leaves as you can until it becomes difficult to separate them. Return the cabbage to the boiling water and cook for a few mnutes longer. Remove again and detach as many more leaves as you can.

Repeat this process until the whole cabbage has been separated into individual leaves. (discard the smallest innner leaves. (Alternate: Freeze the cabbage and separate the leaves as they thaw. R.G.)

Bring the water to a boil in a saucepan. Add the rice and boil briskly for about 12 minutes.

Drain and set aside In a heavy skillet, melt 1/3 of the butter over high heat. Add 2/3 of the onions and, stirring occasionally, cook 8-10 minutes, or until they are soft and lightly browned.

Transfer them to a large mixing bowl and add the ground meat, rice, salt and a few grindings of pepper. Mix together until well combined. Lay the cabbage leaves side by side and, with a small knife, trim the base of each leaf of its tough rib end.

Place 1/4 cup of the filling and 1 prune in each of the 12 largest leaves, less filling on the smaller leaves, and roll up all of the leaves tightly, neatly tucking in the ends as if you were wrapping a package.

Preheat the oven to 325ø. In a heavy skillet, melt 1/3 of the butter and all of the oil over high heat. When th foam begins to subside, add 4-6 of the cabbage rolls seam side down and fry 3-5 minutes on each side or until golden brown.

Watch carefully for signs of burning and regulate heat accordingly. With a slotted spoon, transfer rolls to a shallow ovenproof baking dish just large enough to hold them in one layer and proceed to brown the remaining rolls similarly.

Melt the last of the butter in the skillit and add the remaining onions. Cook 3-4 minutes, or until the onions are soft and translucent, then stir in the chopped tomatoes, the remaining salt with a few grindings of pepper..

In a small mixing bowl, beat the flower and sour cream a teaspoon at a time and stir the mixture into the simmering sauce. Taste for seasoning and pour the sauce over the cabbage rolls. masking them completely.

Bake uncovered in the center of the oven for 45 minutes, or until rolls are golden brown. Sprinkle with chopped dill and serve at once. Recipe By : Foods of the World, Time-Life Books 1969

Golubtsi (ukrainian cabbage rolls with millet

Categories: Ethnic

Yield: 4 Servings

2 kilograms Cabbage

250 millilitre Millet

50 gram Salt Pork

2 Carrots

1 Onion

2 tablespoon Flour

4 tablespoon Tomato Paste

8 tablespoon Sour Cream

2 tablespoon Butter

2 cup Water; or broth as needed

Hot Peppers

Salt; to taste

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