Imperial Version
CABBAGE ROLLS
1 head cabbage
2 cups partly cooked rice
2 lb ground pork or beef
3 slices bacon, chopped
2 onions, chopped
1 clove garlic, minced
1 egg
1 tsp paprika
1 tsp salt
1 tsp pepper
Sauce
1 tbsp butter
2 tbsp all-purpose flour
pinch salt and pepper
Half large can tomato juice
1 cup water
Core cabbage and place, top down, in large saucepan. Add water and pinch salt; steam for about 5 minutes or until leaves are loose (easily peeled back). Gently peel off leaves; cut each leaf in half.
In bowl, mix together rice, ground meat, bacon, onions, garlic, egg, paprika, salt and pepper. Spoon 1 tsp filling onto cabbage leaf; fold leaf over filling, tucking in ends. Repeat with remaining leaves and filling.
Sauce: In saucepan over low heat, stir together butter , flour, salt and pepper; cook, stirring, for 1 minute. Pour in tomato juice and water. Cook, stirring, over low heat, for 5 minutes. Pour half of the sauce into bowl. Layer cabbage rolls in sauce in pan. Pour remaining sauce over top. Cover and let simmer over low heat for 1 hour.
Tip: For a vegetarian filling, omit ground meat and bacon and add chopped celery and sweet red pepper.
CABBAGE AND NOODLES
1 head cabbage , shredded
4 cups egg noodles, broken
1 tbsp butter
3 cups chopped onion
salt and pepper
1 chicken stock cube (dissolved)
Steam shredded cabbage for about 10 minutes.
Meanwhile, cook egg noodles in boiling water just until softened.
In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.
POPPY SEED CAKE
4 eggs, separated
1-1/2 cups olive oil
1-1/2 cups light cream
1-1/4 cups granulated sugar
rind and juice of 2 lemons
1 tsp vanilla
3 cups all-purpose flour
1/2 cup poppy seeds
1 tsp baking soda
1 tsp baking powder
1 tsp salt
icing sugar
Beat egg whites until soft peaks form. Set aside.
In bowl, mix together oil, cream, sugar, egg yolks, lemon rind and juice, and vanilla. In separate bowl, combine flour, poppy seeds, baking soda, baking powder and salt. Gradually beat dry ingredients into wet. Fold in egg whites. Beat on low speed for 10 minutes.
Grease Bundt pan and sprinkle a few bread crumbs in bottom to prevent sticking. Pour batter into pan to come no higher than 1 inch from rim (any remaining batter can be baked in small pan alongside Bundt pan). Bake in 350°F oven for 1 hour or until tester inserted in centre comes out clean. Let cool. Sprinkle with icing sugar.
Episode 23/Zorka Jovancevic
Metric Version
CABBAGE ROLLS
1 head cabbage
500 mL partly cooked rice
1 kg ground pork or beef
3 slices bacon, chopped
2 onions, chopped
1 clove garlic, minced
1 egg
5 mL paprika
5 mL salt
5 mL pepper
Sauce
15 mL butter
25 mL all-purpose flour
pinch salt and pepper
Half large can tomato juice
250 mL water
Core cabbage and place, top down, in large saucepan. Add water and pinch salt; steam for about 5 minutes or until leaves are loose (easily peeled back). Gently peel off leaves; cut each leaf in half.
In bowl, mix together rice, ground meat, bacon, onions, garlic, egg, paprika, salt and pepper. Spoon about 5 mL filling onto cabbage leaf; fold leaf over filling, tucking in ends. Repeat with remaining leaves and filling.
Sauce: In saucepan over low heat, stir together butter , flour, salt and pepper; cook, stirring, for 1 minute. Pour in tomato juice and water. Cook, stirring, over low heat, for 5 minutes. Pour half of the sauce into bowl. Layer cabbage rolls in sauce in pan. Pour remaining sauce over top. Cover and let simmer over low heat for 1 hour.
Tip: For a vegetarian filling, omit ground meat and bacon and add chopped celery and sweet red pepper.
CABBAGE AND NOODLES
1 head cabbage , shredded
1 L egg noodles, broken
15 mL butter
750 mL chopped onion
salt and pepper
1 chicken stock cube (dissolved)
Steam shredded cabbage for about 10 minutes.
Meanwhile, cook egg noodles in boiling water just until softened.
In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.
POPPY SEED CAKE
4 eggs, separated
375 mL olive oil
375 mL light cream
300 mL granulated sugar
rind and juice of 2 lemons
5 mL vanilla
750 mL all-purpose flour
125 mL poppy seeds
5 mL baking soda
5 mL baking powder
5 mL salt
icing sugar
Beat egg whites until soft peaks form. Set aside.
In bowl, mix together oil, cream, sugar, egg yolks, lemon rind and juice, and vanilla. In separate bowl, combine flour, poppy seeds, baking soda, baking powder and salt. Gradually beat dry ingredients into wet. Fold in egg whites. Beat on low speed for 10 minutes.
Grease Bundt pan and sprinkle a few bread crumbs in bottom to prevent sticking. Pour batter into pan to come no higher than 1 inch from rim (any remaining batter can be baked in small pan alongside Bundt pan). Bake in 180°C oven for 1 hour or until tester inserted in centre comes out clean. Let cool. Sprinkle with icing sugar.
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