Cabbage rolls stuffed with potatoes
8 large savoy cabbage leaves
1 grated carrot
½ A glass of water
4 cups plain mashed potatoes
1 finely chopped onion
4 tablespoons melted butter
1 teaspoon salt
I like to remove the large cabbage leaves, put them in a zipper; ock a freezer bag, and place the package in the freezer until you are ready to prepare the cabbage rolls. Thaw the leaves overnight in the refrigerator. Place on kitchen towels.
Remove the core from the top of the cabbage, add the cabbage to the pot with boiling water, transfer to a core and cook for 10 minutes. Carefully remove the number of leaves you want for the stuffed cabbage. Place them on a kitchen towel. Save the remaining cabbage for another serving.
Combine the potatoes with the eggs, onion, salt and melted butter and set aside.
To fill the cabbage leaves:
Remove the top of the stem with kitchen scissors. Place half a cup of the stuffing on the bottom and roll folding to the sides.
Place the rolls in a greased baking pan just large enough to fit the rolls. Pour a glass of water into the vessel.
Sprinkle the grated carrots over the cabbage rolls. Bake in a preheated oven at 350 degrees for two hours. 4 servings
Pikata pork ribs
4 thin pork ribs
1/4 cup flour for each purpose
2 tablespoons butter
2 tablespoons capers, filtered
1 lemon, juice
2 tablespoons finely chopped parsley
Season the pork with salt and pepper. Place the flour in a wide bowl and coat the pork ribs.
In a pan, melt the butter over medium. Add the pork and cook for 5 minutes. To each side, until browned.
Add the lemon juice and capers to the pan. Be until boiling. Remove from the heat. Garnish with parsley and serve. 4 s34vings