Estoniancabbage Recipes

Steps:

• Put the chopped cabbage into a foil grill bag (or make your own with heavy duty aluminum foil doubled over.
• Add butter, cream, salt and pepper.
• Seal up the ends of foil or the foil bag.
• Place on the slowest side of the grill and let it cook for 1 1/2 to 2 hours or until it tests done.

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.

Steps:

• In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
• Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
• Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.

Steps:

• Heat oven to 375.
• Melt margarine in large skillet, then stir in cabbage, onion, salt and pepper.
• Cover and let cook over medium heat for 10-15 minutes until tender crisp.
• Stir occasionally.
• Separate dough into 20 biscuits and press over bottom and 1/2 inch up sides of a 13x 9 pan or a 12 inch pizza pan.
• Spoon hot cabbage mixture over crust.
• Bake at 375 for 18-25 minutes or until deep golden brown.
• Cut into triangles or squares and serve hot with melted butter.

Steps:

• Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
• Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
• Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Steps:

• Mix the dry ingredients and caraway seeds (if using) together in a large dish.
• Whisk together the egg, buttermilk, and vegetable oil.
• Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
• Preheat the oven to 375 degrees.
• Brush an 8 inch cast-iron skillet with the butter.
• Spoon the mixture into the skillet and smooth top with a rubber spatula.
• Sprinkle the remaining butter over the top.
• Bake until golden brown and a cake tester comes out clean for about 50 minutes.