Festive Cookery by Edna Beilenson

Author:Edna Beilenson
Language: eng
Format: epub
Published: 2014-10-09T05:29:55+00:00

Wash rice well, cover with cold water standing 1 inch above rice. Cook quickly on rather high flame until there is no water left (tilt pot to see if there is any water left on the bottom) and little dents have appeared on surface. Reduce heat to lowest setting and cover tight using flame-resistant cover. Cook on low heat for at least 1 hour. It is very important that rice be dry, not soggy.

Mix cut onions, crushed garlic, and cut green pepper in Dutch oven and fry in fat until golden brown. Add meat, then the rice by tablespoonfuls and fry over small flame until mixture is light brown in color. Do not stir, but lift with spatula so as not to crush the rice kernels.

To serve: Place on large platter, arrange large fried shrimp and pieces of cucumber (either slices or strips) on the side. Fry eggs. Put a fried egg on top of each individual serving and eat with spoon and fork. Serves 4 or 5.

AUSTRIAN STUFFED CABBAGE

1 large, fresh cabbage

2 pounds round steak, ground

1 cup cooked rice

1 large onion, minced

Sage, salt, pepper

2 small cans (6 ounces) tomato paste

1 can (28 ounces) crushed tomatoes

3 tablespoons vinegar

2 tablespoons brown sugar

15 bay leaves

3 ginger snaps

Boil cabbage, head down, in covering water. Cook for a few minutes until slightly tender. Separate leaves. Mix together steak, rice, chopped onion, sage, salt, pepper, and about 3 teaspoons paste. Fill each cabbage leaf with a generous helping of the meat mixture, fold like an envelope, and lay in a large roasting pan. When cabbage leaves and meat have been used up, cover mixture with tomatoes, paste, 1 paste can of water, vinegar, brown sugar, bay leaves, and ginger snaps. Cook covered for 3 to 4 hours. Serves 8.

Edna's Memo: Stuffed cabbage benefits from being made the day before. Just reheat when ready to serve. Raisins and prunes may be added to the above recipe.

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