When my mother-in-law comes to visit, she always makes golubtsi, or stuffed cabbage rolls for us. Great to make if you have leftover rice.
One head of cabbage
Boiling salted water
1 onion chopped
2 Tablespoons of oil
2 pounds of ground beef
1 1/2 cups of cooked rice
1 teaspoon salt
1/4 teaspoon pepper
2 cans of condensed tomato soup
2 1/2 cups of water
Remove core from cabbage. Place whole head ina large pot (kazan) filled with boiling salted water. Cover and cook for 3 minutes. Remove softened leaves and repeat until all of the leaves are pulled out. Cut thick denter stem from each leaf. Chop remaining cabbage.
Saute onion in oil. Add meat, rice, salt and pepper. Mix thoroughly. Place a heaping tablespoonful of meat mixture on each leaf. Tuck sides over filling while rolling leaf around the filling.
Place half of the chopped cabbage on bottom of a large pot. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage.
Combine tomato soup with water. Mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours.
Serve cabbage rolls with the sauce
15 servings.
This is not exactly an Uzbek dish, but still popular throughout the former Soviet Union.
1 onion chopped
1 clove garlic crushed
2 Tablespons of butter
3/4 Cup cooked rice
1 pound ground meat
1 teaspoon salt
1/4 teaspoon pepper
1 whole head of cabbage
Boiling Water
2 cups of beef broth
1 can of condensed cream of mushroom soup
Saute the onion and garlic in butter or vegetable oil in a large skillet. Add rice, meat, salt, and pepper. Stir fry just enough to mix well. Remove from heat.
Remove core from cabbage. This is a very important step. I learned this the hard way. Place the whole head of cabbage in a pot filled with boiling water. Cover the pot and cook the cabbage in the boiling water for three minutes. Remove the soft outer leaves. Repeat until all of the leavesare softened and have been removed. Another important thing to do is to cut off the thick stem from each leaf.
Taking one large leaf at a time, spoon about 1 rounded tablespoon full of meat mixture in center of leaf. Cover with a small leaf. Tuck ends up and just over the edge of the filling. Place one end of leaf fillinf and roll up loosely, Repeat until all filling and leaves are used. Palce cabbage rolls in a large casserole. Do not make more than 2 layers.
Combine beef broth and cream of mushroom soup. Pour over cabbage rolls.
Bake at 350 degrees F about 1 1/2 hours.
Makes 8 servings
From Polish Cookbook by The Culinary Arts Institute
October 29th, 2006 by Ambar
This is spaghetti made Uzbek style. My mother- in- law taught me. Yes, I am cooking it in a real kazan.
Just heat some oil. Cook chopped onion in the oil until soft and then add a large can of tomato sauce and salt. (my mother-in-law uses a lot of salt) Then I cook the ground beef until brown and then add the cooked spaghetti noodles.
Kids usually love it and it is not recommended for those on diets. Perfect winter food!
Patlijan Karni Yarek - Armenian Eggplant
1lb ground beef or lamb
2 onions finely sliced
1 small green pepper chopped
salt and pepper
1/2 tsp all spice
1 clove garlic
1/2 cup plum tomatoes with juice (or canned whole tomatoes)
3 or 4 sprigs parsley
1 large eggplant
4 tablespoons unsalted melted butter
1 tablespoon tomato paste diluted in 1/2 cup water
1 fresh tomato
Heat a heavy pan and mash the meat into the pan until the color changes. Stir in onions and green pepper and stir. Sprinkle in a little salt, pepper, allspice, garlic, tomatoes, and 1/2 parsley. Stir and cook 20 minutes. Cut eggplants in half lengthwise, again in half, and again to make 8 pieces. Sprinkle lightly with salt and invert over a rack for 50 minutes. Then rinse eggplants and pat dry. Set in a baking dish, brush on butter and heat in an oven 450 degrees for 10-15 minutes or until light brown.
Take out of oven, slash eggplant slices across the center to make a cavity for the filling. Divide the filling among the eggplant slices. Set in a baking dish, pour diluted tomato paste over the pieces. Dot each eggplant piece with a tomato slice. Bake in 350 degree oven for 35 minutes.
If you have extra filling, put it in a tortilla and give it to your kids who don’t exactly like eggplant.
From- The New York Ethnic Food Market Guide and Cookbook by Vlima Liacouras Chantiles
THIS IS REALLY GOOD!!!
Persian Meat and Vegetables
1 can black eyed peas, drain half of juice
3 tablespoons vegetable oil
1-2 lbs stew meat
1 onion minced
salt and pepper
juice of 1/2 lemon
scallions
1 large leek
1 cup fresh parsley
1/4 cup coriander
1 package frozen spinach
Heat 2 tablespoons of oil in pot, then saute meat and onion until onion softens and meat browns. Add salt and pepper. Add lemon juice and then add enough water to cover meat. Cover pot and simmer for about 35 minutes. In a another pan, heat 1 or 2 teaspoons oil and saute scallions, leeks, and parsley, coriander and spinach. Saute until cooked about ten minutes. When meat is tender stir in black eyed peas and the vegetable sauce (the leeks etc) Simmer 20 minutes until all flavors blend. Garnish with parsley and serve warm over rice.
From: The New York Ethnic Food Market Guide and Cookbook by Vilma Liacouras Chantiles