Russian mothers have long relied on cabbage’s natural abundance of dietary fiber to easily and inexpensively fill their children’s stomachs. This traditional recipe uses veal, but the filling can vary based on personal taste.
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Ingredients:
1 small cabbage
1 carrot
3 onions
1-2 bay leaves
2-3 cloves
5-8 peppercorns
salt
herbs
Filling:
14 ounces veal
7 ounces veal or pork lard
2-3 slices white bread
1 cup milk
2 eggs
salt/pepper
Directions:
Boil the cabbage until leaves start separating. Take out, drain, and put the filling between the leaves without tearing them off. Fix with a thread, put in boiling water, add carrot, sliced onions, cloves, spices, and salt. Boil 20-30 minutes at low heat until the filling is ready. Serve with sour cream or cream and sprinkle with herbs. To make the filling, grind veal with lard, and stir in bread (soaked in milk and pressed out) and whipped eggs.
Servings: Serves four.
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