Grog and Vittles

Food and Spirits by an Vegetarian in Atlanta

Sunday, May 06, 2007

Russian Cabbage Rolls, Broccoli Cheese Soup & Corn-Spelt Quickbread

Golubtsi (Russian Cabbage Rolls)

The wrap:
  • 1 Head of Cabbage

The stuffing:
  • 1 Tube "Ground Beef Style" Gimmie Lean
  • 1 cu rice
  • 2 med onions (diced)
  • 2 carrots (shredded)
  • 28 oz canned tomatoes
  • 2 tsp salt
  • Black Pepper

The sauce:
  • 2 tsp tomato paste
  • 2 cu vegetable stock
  • 1 bay leaf

The cooking fat:
  • 1 stick butter

The topping:
  • Sour Cream

Wash and trim cabbage head to remove dirty leaves. Boil whole head for 15 minutes. Dunk into an ice water bath for 30 seconds. Slowly unwrap the leaves, treating them like delicate little flower . Then, lay them flat on the counter, again like delicate little petals, then pound them flat with the bottom of a glass. (God I love Russian cooking)

Cook the rice in 1.5 cups of water.

Grate the onions (or use a rotary grater attachment on your food processor). Put these and 1/4 the butter into the pan. Fry until browning.

Crumble the gimmie lean into the pan with the onion. Set pan aside, removing the onions and gimmie lean with a slotted spoon or tongs to leave the fat behind.

Grate the carrots (or use a rotary grater attachment on your food processor).

Mix the rice, gimmie lean, carrots and onions together. Salt and pepper to taste.

Take your pounded out cabbage leaves. Put about 1 tablespoon of the stuffing in each leaf. Fold up into an envelope shape, then tie off with butcher string or a thread.

After enveloping all the Golubtsi, set them aside, and melt the rest of the butter in the pan you browned the gimmie lean in. Once melted, put 4 or 5 golubtsis in the pan, and brown each side. Set aside afterwards.

Remove the string. I repeat, remove the string

Boil the vegetable stock with the tomato paste and bay. Simmer on med-low for 20 minutes. Remove the bay leaf.

Serve golubtsi with the sauce and sour cream on top.

Broccoli Cheese Soup

  • 2-3 cups diced potatoes (pre-peeled)
  • 2.5 cups broccoli florets
  • 1 medium carrot
  • 3 cloves garlic
  • 1.5 cups chopped onion
  • 1 tsp salt
  • 3.5 cups water
  • 3 cups (packed) grated cheddar
  • 1 cup milk
  • 1 tsp dill
  • black pepper to taste

Peel and slice the carrot. Boil all the veggies except the broccoli in the water until very tender. Puree.

Steam the broccoli. Combine with the puree and all the remaining ingredients except the cheese and bring to a fast simmer on medium heat. Turn down to low heat.

Slowly stir in the grated cheese by the half-handful, until it all melts. Serve immediately.

Corn-Spelt Quickbread

  • 1 cup whole wheat flour
  • 1/2 cup spelt flour
  • 1/2 cup coarse corn meal
  • 1/2 tsp salt
  • 2 tsp baking powder

  • 3 tsp sulfur free molasses
  • 2 eggs
  • 1 cup milk
  • 1/3 cup melted butter

Preheat oven to 375. Use spray fat (aka PAM), to coat a loaf pan. Stir together all the dry ingredients in a big bowl. Stir together the wet ingredients in another big bowl (making sure to mix the eggs into the milk before combining with the melted butter). Pour the wet ingredients into the dry bowl. Stir together, pour into loaf pan, put in oven for 25 minutes or until a stick comes out of the middle of loaf clean.

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