William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-01-01 / 1. szám
Continued from previous page 1 large onion 2 tablespoons Crisco I large head of Green Cabbage I can sauerkraut 3 cups Sacramento Tomato Juice With a serving fork stuck into the core of cabbage, blanch cabbage leaves in boiling salted water until they wilt away from head. Cut leaves at stem and put aside to drain. Do this until all the leaves have been removed from the core. Save any cabbage pieces, broken leaves or spines and mix with sauerkraut to add to the pot later when cooking the stuffed cabbage. In a mixing bowl combine all the meat, spices, eggs and rice. Blend until mixed well. In a soup pot, sauté the onion and add pork bones cooking them for 10 minutes to brown them slightly. Cover bones with cabbage pieces and spines trimmed from the leaves. Taking a leaf in hand, place a tablespoon of meat mixture onto a leaf and roll up tucking in the end. Do this until all the cabbage leaves are used. Place the cabbage rolls into the pot in one layer. Make another layer of cabbage pieces on top of the rolls. Then make another layer of cabbage rolls and another layer of pieces until pot is filled. Add tomato juice and fill pot with water covering cabbage rolls. Cook for I Zi hours on low heat. Serve with a crusty rye bread. Pork Chops & Sauerkraut I medium onion sliced I tablespoon of Crisco Zi tablespoon paprika Kosher salt Black pepper 4 pork chops washed and seasoned Zi cup water I can sauerkraut In a skillet, sauté the sliced onion in the Crisco until browned. Add the salt, pepper and paprika stirring well. Put in the pork chops, add the water and cook on low heat until meat is tender. Do not let meat burn adding water if needed. When meat is tender add the sauerkraut, and cook another 10 minutes. Add sour cream and season to your taste. Pork Gulyas w/ Sauerkraut I pound diced pork butts 3 tablespoons of Crisco I pound sauerkraut 1 teaspoon kosher salt Zi teaspoon black pepper 2 cups canned sauerkraut I cup sour cream Zi teaspoon paprika I medium onion sliced Cut pork into I-inch cubes and brown in Crisco. Add onions, salt, pepper and paprika. Cover pot and cook until meat is tender. Add sauerkraut, mixing everything thoroughly. Pour on sour cream just before serving. Stuffed Cabbage Rolls I pound ground beef 1 pound ground pork 2 teaspoons kosher salt I tablespoon paprika Zi tablespoon black pepper 1 cup rice 2 eggs 1 large onion chopped 2 tablespoons Crisco I large head of Green Cabbage I can tomato puree I tablespoon minced garlic Boil cabbage in water and remove leaves as they wilt away from head. Wilt all the leaves and place in a colander to drain. In a skillet sauté the onion and put aside. In a mixing bowl, add the pork, beef, spices, rice, eggs and sautéed onion. Blend ingredients very well. Take a cabbage leaf and remove the thick spine on the back. Save these pieces and add to the pot when you cook your stuffed cabbage. Place a tablespoon full of the meat mixture on a leaf and roll up tucking in the ends. Place leaf spines on the bottom of soup pot and layer cabbage rolls on top. Pour tomato puree over rolls, add minced garlic and fill pot with water until all the cabbage rolls are covered. Cook over low heat for about I hour. Add water if needed while cabbage rolls are cooking. Serve your guests. Quick Baked Stuffed Cabbage 3 pounds ground chuck Z* cup uncooked rice Salt and pepper to taste Soup bones 2 cans tomato soup 2 small cans tomato sauce I can of water to each can of sauce 1 large head of cabbage Zi pound brown sugar Zi tablespoon lemon juice 2 tablespoons Hungarian paprika Core cabbage and blanch in boiling water before removing leaves. In a mixing bowl blend meat, rice and all spices thoroughly. Place a tablespoon full of this mixture in the middle of a cabbage leaf and roll it up tucking in both ends as if you would for a kalacs. Put sauce, soup and meat bones in a saucepan and simmer for 20 minutes. Line the cabbage rolls in a baking dish and cover them with any cabbage scraps you have. Strain the liquid to remove the bones, stir in brown sugar and pour over the cabbage rolls. Bake for 2 hours at 300 degrees or until done. Sprinkle with paprika before serving. Cabbage Biscuits I teaspoon kosher salt I tablespoon sugar 1 tablespoon Crisco 2 cups sifted flour 1 cup cold butter 2 tablespoons sour cream I cup diced raw cabbage 4 egg yolks In a skillet melt Crisco, add sugar and sauté diced cabbage. Set aside to cool. Sift salt and flour into mixing bowl, cut in butter and blend well. Add the sour cream, cabbage and 3 egg yolks. Knead all together then roll out thin on a lightly floured cutting board. Fold over 2 times and chill dough until firm. Roll out chilled dough to /2-inch thickness and cut biscuits using a biscuit cutter. Brush top with egg wash from last egg. Bake at 400 degrees for 15 minutes. 1 1 Williu Pen Life, January 2004
