Uncle Bills Russian Cabbage Rolls Recipes

UNCLE BILL'S RUSSIAN CABBAGE ROLLS

Steps:

• In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
• Fluff rice with a fork; set aside and let cool.
• Remove core from savoy cabbage using a long thin knife.
• Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
• Cover and microwave on HIGH (full power) for 10 minutes.
• Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes.
• Cook each cabbage head separately.
• When cabbage is cooked, drain water and let cabbage cool slightly.
• Separate leaves carefully and set aside.
• Divide chopped onions in two.
• In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
• In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
• If cabbage leaves are too big, cut them in half along the rib.
• Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
• Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
• Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish.
• You will require 2- 9" x 13" casserole dishes.
• In a food processor or blender, process condensed soup and tomatoes until smooth.
• Pour tomato mixture over cabbage rolls until just covered.
• If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
• Place 6 bay leaves on top of the sauce in each dish.
• Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
• Maintain oven heat at this temperature so that the cabbage rolls do not burn.
• When cooked, remove from oven and let cool for about 15 minutes.
• Remove foil and serve while still hot.
• These cabbage rolls freeze well.
• You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.

AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
• Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
• Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
• Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
• In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
• Serve hot with sauce.

RUSSIAN CABBAGE ROLLS (GOLUBTSI)

Steps:

• Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
• Combine soup and water in pan, bring to a boil.
• Add remaining ingredients, cook over medium heat until slightly thickened.
• Pour sauce over rolls.
• Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
• Cool slightly and serve with a tossed salad and dinner rolls.
• *Fresh ginger may be used to substitute for the powder

UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT

Steps:

• In a large (8 quart) stock pot, add water and bring to boil.
• Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
• Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
• Meanwhile, begin to prepare all vegetables.
• When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
• Add 3 tablespoons butter to potatoes, mash well.
• Stir in whipping cream, mixing well to incorporate; set aside.
• In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
• Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
• The sauce will be thickened.
• Cover, reduce heat to keep warm.
• In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
• Remove from heat and set aside.
• To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
• Cover and cook for 10 minutes.
• Add cauliflower and celery and continue to boil gently until potatoes are just tender.
• Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
• Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
• Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
• Return to boil and cook for 3 more minutes.
• Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
• Remove beets and discard or eat them separately.
• The beets are for coloring only.
• Adjust seasonings to taste.
• If borscht is too sweet to your liking, stir in some additional lemon juice.
• If desired, serve with a sprinkle of cayenne pepper.
• Refrigerate any unused portions.
• Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.