Stuffed Cabbage or Vine Leaves
This recipe is a very traditional Moldovan recipe.
Original recipe yield: 5 servings.
INGREDIENTS:
* 3 1/4 cups long grain rice, rinsed
* 2 pounds pork loin roast, finely diced
* 1 pound carrots, chopped
* 1 pound onions, chopped
* 1 pinch salt to taste
* 3 tablespoons tomato paste
* 1/2 teaspoon dried dill weed
* 1/4 cup sunflower seed oil
* 6 ounces parsley roots, chopped
* 1 medium head cabbage
DIRECTIONS:
1. Place rice in a medium bowl, and pour boiling water over it. Let soak for
15 minutes, then drain.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the
carrots, parsley roots, onions and tomato paste. Cook and stir until the
vegetables are tender. Transfer the vegetables to the bowl with the rice.
3. Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add
the pork, and cook for about 2 minutes, just until browned on the outside.
Transfer to the bowl with the rice and vegetables; season with dill and black
pepper. Stir until everything is well blended. Set the mixture aside to cool.
4. Carefully remove the leaves from the head of cabbage, and place them in a
large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10
minutes, until tender and flexible.
5. Remove the cabbage leaves from the pot, but leave enough in the bottom to
cover. On each of the remaining leaves, place about 2 tablespoons of the pork
and rice mixture in the center, and wrap the leaf around to cover. Place the
stuffed cabbage leaves into the pot.
6. When the pot is full, place a few boiled cabbage leaves over the top. Pour
boiling water into the pot to cover the cabbage rolls, and place over medium-low
heat. Cover, and simmer for about 30 minutes, until the rice is tender.
It may be eaten plain or spread on slice of black bread.
Serves 10
3 eggplants or about 2 1/2 pounds in total
2 medium onions, peeled and finely minced
1/2 cup of olive oil
1 green pepper, cored, seeded and finely chopped
4 garlic cloves, peeled and crushed
3 large tomatoes, peeled and finely chopped
1 tablespoon of salt
Freshly ground black pepper
Juice of one lemon if desire
Place the eggplants in an ovenproof dish and bake preheated at 450 F. until tender, about 30 minutes, turning one time after 15min on the other side. Set aside to cool. Meanwhile, sauté the onions in olive oil until they are soft but not brown. Add chopped green pepper and garlic: cook until the green pepper begins to soften, 10-15 minutes.
Peel the baked eggplants and chop the pulp finely. Add to the frying pan along with chopped tomatoes, salt and pepper. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for about 15 min.