Slovakian Cabbage Bread Recipes

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 a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
• Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
• Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
• Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Steps:

• Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
• Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
• In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
• Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
• Add a tablespoon of water and stir until smooth.
• Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
• Add the tomato sauce, water, and sugar.
• Mix well and bring to a boil; allow to boil for several minutes.
• Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
• Place, seam side down in pot with sauce.
• Cook, covered, over low heat for 2-3 hours.

Steps:

• Cook rice for 5 minutes; then drain.
• Remove core from cabbage and place in a large pot of boiling salted water.
• Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce).
• Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper.
• Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up.
• Stack tightly in a large pot or dutch oven.
• Add water saved from boiling cabbage and pour remaining tomato sauce on top.
• Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to).
• Serve hot.

Steps:

• Put a large pot of water on to boil.
• When it comes to a boil place cored cabbage in it to soften leaves.
• Grease a large casserole dish and spread the diced tomatoes on the bottom.
• Drain half of the sauerkraut and spread on top of tomatoes. Set aside.
• Mix together beef, pork, rice, egg, worsechester sauce, Italian seasoning and garlic salt.
• Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
• Lay leaves out flat put a 2 tablespoons of meat mixture on the stem side of the leaf.
• fold leaf over the meat and fold in sides of leaf. Then roll up to the end.
• Place that roll in the dish. Repeat until you have fill up all the leaf you can fit in the dish side by side.
• Pour the tomato soup on top of the rolls.
• Put the remaining drained sauerkraut on top of the rolls.
• Pour V-8 Juice over all.
• Cover with foil and bake for 90 minutes in a 350 degree oven.