Wednesday, February 21, 2007

5. Stuffed cabbage rolls

Stuffed cabbage rolls

1 head cabbage
1 pound ground beef
1/2 pound ground pork or veal
16 ounce can tomato sauce
8 ounce can tomatoes
2 cup cooked rice
2 eggs
1 onion (finely chopped)
2 tablespoon butter
1 salt & pepper to taste

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Sauté onions in butter very lightly (don't brown). Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tablespoons of mixture in center of each cabbage leaf and roll. Wrap in bacon strips and insert wooden picks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy Dutch oven.

4. Potato Salad

Potato Salad

6-8 servings

8-10 small red potatoes
2 fresh bratwursts
1 sausage
2 tablespoons of butter
5 teaspoons of sugar
4 teaspoons all-purpose flour
1 teaspoon of salt
1 teaspoon of mustard  
3/4 cup chicken broth
1/3 cup cider or white wine vinegar
1 small red onions, sliced
1/2 cup of sliced celery
1/4 cup of fresh minced parsley

Cook potatoes just until tender, drain when cool peel and slice potatoes and set aside.

In a large skillet cook sausages until no longer pink remove and cut in to 1/4 inch slices set aside, add butter sugar, salt, mustard, celery seed to the skillet cook and stir over medium heat until the mixture is hot and bubbly.

Gradually add broth and vinegar and bring to a boil, cook and stir until thickened. Gently stir in onions, celery, parsley, potatoes and sausage, heat through and serve.

3. Herring in Sour Cream

Herring in Sour Cream

12 salted herring fillets
1 large onion, peeled and chopped
1 garlic clove, crushed
1 teaspoon lemon juice
6 hard-boiled eggs, peeled and chopped
1 cup sour cream
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Dill or parsley

Rinse the herrings and cut into small cubes. Mix herring with onion, eggs, lemon juice. Combine sour cream, garlic, salt and pepper. Add to herring mixture and mix well. Sprinkle with dill or parsley. Serve with bread.

Tuesday, February 20, 2007

2. Baked Fish

Baked Fish 

4 servings

3 Boiled potatoes, sliced
1 1/2 c Diced cooked fish
3/4 c Cauliflower or mushrooms sliced
2 hard cooked eggs, sliced
1 tb Flour (all-purpose)
1 c Sour cream
1/4 c Water
3 tb Bread crumbs
2 tb Parmesan cheese
2 tb Butter
Salt and Pepper to taste

Arrange half the potato slices, fish, cauliflower and eggs in a greased 1 1/2 quart casserole. Sprinkle with salt and pepper. Blend flour into sour cream; stir in water. Spoon over casserole. Add remaining potatoes, fish, cauliflower, and eggs. Mix bread crumbs, cheese and butter; sprinkle over casserole. Bake 30 minutes at 350 F.

1. Polish recipe -


One of my favourite dishes. There is a variety of ingredients, some have mushrooms while others contain apples, venison, lamb or beef. It is best made a two days in advance and reheated on low heat before serving.

50g butter
2 onions, peeled and chopped
1 jar sauerkraut (brined cabbage)
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250g smoked sausage
5 to 6 pork ribs
salt and pepper

Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for one hour. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving.