Stuffed Cabbage

Ingredients:

•1/4 cup rice
•1/2 pound minced meat
•1 tablespoon salt or to taste
•1/2 teaspoon pepper
•1 head cabbage, about medium size
•1/2 cup tomato juice
•1/2 pound cooked or uncooked smoked pork butt, thinly sliced
•2 tablespoons lard or oil

 

•1/2 cup sour cream
 
Preparation:
  1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water.
    Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
    You will need about 18 leaves.
  2. When leaves are cool enough to handle, use a knife
    to cut away the thick center stem from each leaf, without cutting all the way through.
    In a large bowl, thoroughy mix minced meat, salt, pepper, and drained rice. Set aside.
  3. Place about 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat.
  4. Flip the right side of the leaf to the middle, then flip the left side.You will have something that looks like an envelope.
    Once again, roll away from you to create a neat little roll. 
    Cut any remaining cabbage leaves into fine shreds and set aside.
  5. Place chopped cabbage in a large pot and followed by slices of pork butt on the top 
    and enough water to just cover. Bring to a boil, lower heat and cook  for 5 minutes.
  6. Add some tomato juice and and boil it for about 90 minutes.
  7. Mix sour cream and pour over the stuffed cabbages when you are serving them on a plate.

Meat soup

Ingredients for 6 people:

—1 whole chicken
—4  carrots
—3  parslies
—1  kohlrabi
—1  onion
—1 green pepper
—salt (to own taste)
—pepper ( to own taste)
seasonings
 
Preparation:
 
  1. Wash the chicken and boil it in a saucepan. 
  2. Meanwhile clean and chop the vegetables. 
  3. Put the vegetables and the spices into the saucepan.
  4. Boil the soup for about 3 hours on slow fire.
  5. If the soup is ready take the cooked meet and vegetables out of it.
  6. Put some noodles into 1 litre of the soup and boil them for about 15 minutes.
  7. Then put the soup into a plate. Serve it with the cooked vegetables and the meat.

 

Poppy seed roll and walnut roll (Christmas roll)

Ingredients: 

  • 1 kilo flour
  • 300 gr margarine
  • 80 gr icing sugar
  • 10 gr yeast
  • 2 eggs
  • 200 ml milk
  • Salt
  • 400 gr minced poppy
  • 400 gr minced walnut
  • 800 gr granulated sugar
  • Half lemon’s grated rind

Preparation: 

  1. Mix the flour with the margarine and the icing sugar.
  2. Put the yeast into hot milk, add one egg and  a pinch of salt and mix them.
  3. Knead it and leave it in a luke-warm place for an hour.
  4. After that divide the paste into six pieces.
  5. Roll out the pieces into a shape of a rectangle.
  6. Mix the poppy with 400 gr. granulated sugar and the lemon’s grated rind.
    Do the same with the walnut.
  7. Cover the  pasta with the 1/3 of the poppy seed mixture.
  8. The other three are going to be covered with the walnut mixture. Then roll them.
  9. Put them on a big tray. Spread them over  with one egg’s yolk and leave them for half an hour.
    Then do the same again.
  10. Then put the tray into the oven.Bake them for 35-40 minutes on 160 Celsius.