Recipe(tried): Ukrainian Fillings for cabbage rolls
Misc. Ukrainian Fillings for Holubtsi cabbage rolls
BUCKWHEAT FILLING:
2 cups medium buckwheat groats (kasha)
1 egg
4 to 5 tablespoons fat
2 teaspoons salt
4 cups boiling water or soup stock
Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly. Dry the mixture in a moderate oven (350 degrees F.) stirring frequently, until the kernels are separated and very dry. If desired, the groats may be very lightly browned. Do not scorch. Put the groats into a pot, add the fat, salt, and boiling water or soup stock. Bring to a brisk boil and cook until the surface water is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate oven (375 degrees F.) for about 30 minutes. Use this filling with cabbage or beet leaves.
When the whole buckwheat groats are used, omit the egg. Mix the groats with the fat and brown very lightly in a moderate oven (350 degrees F.) stirring frequently. Lightly toasted buckwheat has a nut-like flavor. Avoid deep browning or scorching. Add the salt and about 7 1/2 to 8 cups of boiling water or soup stock. Bring to a brisk boil. Cover and place the buckwheat in a moderate oven. (375 degrees F.) for about 45 minutes, or until all the liquid is absorbed and the kernels are partially cooked.
VARIATIONS OF BUCKWHEAT FILLING:
Add one or more of the following to the buckwheat Filling: chopped onion lightly browned in fat, 1 cup chopped cooked meat, 1 cup or more chopped cooked mushrooms. If a mushroom stock is available, use it as part of the liquid in preparing the filling.
POTATO FILLING WITH BUCKWHEAT GROATS:
4 large potatoes
1 small onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup medium buckwheat groats
Salt and pepper
1 cup sour cream
Pare and grate the potatoes on a fine grater. Put them into a sieve, and drain as much liquid as possible. Cook the onion in the butter until tender. Combine it with the potatoes. Add the sour cream. Pour boiling water over the buckwheat groats and drain them over a sieve. Repeat this washing twice. Drain the groats well and add to the potato mixture. Season to taste with salt and pepper. Use cabbage leaves with this filling. Pour 1 cup of sour cream over the holubtsi and bake in a moderate oven (350 degrees F.) for 1 1/2 hours. Serve hot with sour cream or with a sauce made by cooking a chopped onion in sour cream.RICE FILLING:
2 cups rice
2 cups or less boiling water
2 teaspoons salt
1 medium onion, chopped
4 to 5 tablespoons butter or other fat
Salt and pepper
Wash the rice well in a sieve until the water comes off clear. Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden color. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling.
VARIATIONS OF RICE FILLING:
Milk-Rice Filling: Substitute boiling milk for the water and use butter.
Soup Stock-Rice Filling: Substitute a rich soup stock for the water.
Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.
Rice and Mushroom Filling: Add 1 cup or more of chopped cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook the rice in this liquid.
Rice and Bacon Filling: Add 1/2 cup or more of chopped crisp bacon to the rice filling.
Rice and Meat Filling: Add 1/2 pound of cooked ground pork or ham to the rice filling.
Rice and Dill Filling: Add 1/4 cup or more chopped tender dill to the rice filling.
MEAT AND RICE FILLING:
1 cup rice
1 cup boiling water
1 teaspoon salt
1 medium onion, chopped
4 tablespoons fat
1/2 pound ground pork
1/2 pound ground beef
1 egg
Salt and pepper
Wash the rice in a sieve until the water comes off clear. Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. Meanwhile cook the onion in the fat until tender. Add the pork and beef, stir, and cook until lightly browned. Combine with the rice and cool slightly. Mix in the egg. Season the mixture with salt and pepper.
BREAD AND MUSHROOM FILLING:
1 cup dry bread crumbs
3/4 cup milk
1 small onion, chopped
3 tablespoons butter
1 cup or more chopped mushrooms
1 egg, slightly beaten
1/3 cup sour cream
1 tablespoon chopped dill or parsley
Salt and pepper
Beet or lettuce leaves
1/2 cup chicken or beef stock
Soften the bread crumbs in the milk. Cook the onion in the butter until it is tender. Add the mushrooms and continue cooking for several minutes. Combine with the softened bread crumbs. Mix in the egg, sour cream, dill, or parsley, and season to taste with salt and pepper. Use this filling with large beet or lettuce leaves. Pour the chicken or beef stock over the rolls and bake as directed.
BUCKWHEAT FILLING:
2 cups medium buckwheat groats (kasha)
1 egg
4 to 5 tablespoons fat
2 teaspoons salt
4 cups boiling water or soup stock
Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly. Dry the mixture in a moderate oven (350 degrees F.) stirring frequently, until the kernels are separated and very dry. If desired, the groats may be very lightly browned. Do not scorch. Put the groats into a pot, add the fat, salt, and boiling water or soup stock. Bring to a brisk boil and cook until the surface water is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate oven (375 degrees F.) for about 30 minutes. Use this filling with cabbage or beet leaves.
When the whole buckwheat groats are used, omit the egg. Mix the groats with the fat and brown very lightly in a moderate oven (350 degrees F.) stirring frequently. Lightly toasted buckwheat has a nut-like flavor. Avoid deep browning or scorching. Add the salt and about 7 1/2 to 8 cups of boiling water or soup stock. Bring to a brisk boil. Cover and place the buckwheat in a moderate oven. (375 degrees F.) for about 45 minutes, or until all the liquid is absorbed and the kernels are partially cooked.
VARIATIONS OF BUCKWHEAT FILLING:
Add one or more of the following to the buckwheat Filling: chopped onion lightly browned in fat, 1 cup chopped cooked meat, 1 cup or more chopped cooked mushrooms. If a mushroom stock is available, use it as part of the liquid in preparing the filling.
POTATO FILLING WITH BUCKWHEAT GROATS:
4 large potatoes
1 small onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup medium buckwheat groats
Salt and pepper
1 cup sour cream
Pare and grate the potatoes on a fine grater. Put them into a sieve, and drain as much liquid as possible. Cook the onion in the butter until tender. Combine it with the potatoes. Add the sour cream. Pour boiling water over the buckwheat groats and drain them over a sieve. Repeat this washing twice. Drain the groats well and add to the potato mixture. Season to taste with salt and pepper. Use cabbage leaves with this filling. Pour 1 cup of sour cream over the holubtsi and bake in a moderate oven (350 degrees F.) for 1 1/2 hours. Serve hot with sour cream or with a sauce made by cooking a chopped onion in sour cream.RICE FILLING:
2 cups rice
2 cups or less boiling water
2 teaspoons salt
1 medium onion, chopped
4 to 5 tablespoons butter or other fat
Salt and pepper
Wash the rice well in a sieve until the water comes off clear. Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden color. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling.
VARIATIONS OF RICE FILLING:
Milk-Rice Filling: Substitute boiling milk for the water and use butter.
Soup Stock-Rice Filling: Substitute a rich soup stock for the water.
Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.
Rice and Mushroom Filling: Add 1 cup or more of chopped cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook the rice in this liquid.
Rice and Bacon Filling: Add 1/2 cup or more of chopped crisp bacon to the rice filling.
Rice and Meat Filling: Add 1/2 pound of cooked ground pork or ham to the rice filling.
Rice and Dill Filling: Add 1/4 cup or more chopped tender dill to the rice filling.
MEAT AND RICE FILLING:
1 cup rice
1 cup boiling water
1 teaspoon salt
1 medium onion, chopped
4 tablespoons fat
1/2 pound ground pork
1/2 pound ground beef
1 egg
Salt and pepper
Wash the rice in a sieve until the water comes off clear. Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. Meanwhile cook the onion in the fat until tender. Add the pork and beef, stir, and cook until lightly browned. Combine with the rice and cool slightly. Mix in the egg. Season the mixture with salt and pepper.
BREAD AND MUSHROOM FILLING:
1 cup dry bread crumbs
3/4 cup milk
1 small onion, chopped
3 tablespoons butter
1 cup or more chopped mushrooms
1 egg, slightly beaten
1/3 cup sour cream
1 tablespoon chopped dill or parsley
Salt and pepper
Beet or lettuce leaves
1/2 cup chicken or beef stock
Soften the bread crumbs in the milk. Cook the onion in the butter until it is tender. Add the mushrooms and continue cooking for several minutes. Combine with the softened bread crumbs. Mix in the egg, sour cream, dill, or parsley, and season to taste with salt and pepper. Use this filling with large beet or lettuce leaves. Pour the chicken or beef stock over the rolls and bake as directed.
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