Extreme Cuisine

1/4 c Olive oil

1/4 ts Fresh garlic

1/4 ts Onion salt

1/4 ts Celery salt

1/4 ts Black pepper

1/4 ts Sweet basil

1/8 ts Ginger

Mushroom Onions Green peppers Cherry tomatoes Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcook While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.

Bon Apetit !

2 oz Rice vermicelli

1/2 ts Sesame oil

3/4 c Carrots coarsely grated

1/2 c Green onions; thinly sliced

1/2 c Water chestnuts; canned

-cut into matchstick pieces 1/2 c Bamboo shoots; cut into

-matchstick pieces 1/2 c Snow peas; thinly sliced

1/2 c Savoy cabbage; very finely

-shredded 1/4 c Sunflower seeds

1 tb Sesame seeds; toasted

2 ts Ginger root; finely grated

1 ts Soy sauce

4 ts Oil; vegetable

8 ea Sheets rice paper; 8 1/2

-inches in diameter Plum sauce for garnish -optional Cook rice vermicelli in boiling water for 3 mins.
Drain.
Place in a large bowl and toss with sesame oil.
Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce.
Toss again and set aside. Preheat oven 450.
Place oil in a small dish.
Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft.
Place on a dish towel.
Brush surface lightly with oil.
Spoon 1/8 of the filling onto bottom edge of rice paper.
Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.
Fold in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling.
Place each roll seam side down on a foil lined cookie sheet.
Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, until lightly browned.
Serve with plum sauce if desired.
~–

2 c Rice; Uncooked

4 c Water

1 md Head White Cabbage; 4 to 5

-Lbs, Without Bruised Leaves 2 lg Onions; Use 3 If You Like

-Onions, Chopped 1/4 lb Butter; 1 Stick

1 c Mushroom Mix

1 tb Salt

1 ts Black Pepper To Taste

16 oz Canned Tomatoes

1 Bouillon Cube; OR

1 tb Maggi Sauce

;Tomato Juice Or Water As -Needed Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about 20 minutes.
Cool in a large bowl.
Core the cabbage and place it in a large pot or Dutch oven half filled with water, cover, and bring to a boil.
Cook about 2 minutes.
As the outer leaves become translucent and soft, pry off and remove with a wooden spoon. Continue until the head is about 5 inches in diameter, remove and save for Cabbage Filling, (Recipe will be included in the next bunch).
Trim the leaves by paring of the thick part of the rib.
In a large skillet, saute the chopped onions in melted butter until lightly cooked.
Add the onions and mushroom mix to the rice, stir gently but do NOT mash.
Add salt and pepper to taste.
Line the bottom of a baking dish with the outer cabage leaves.
Place a large spoonful of the filling at the stem end of each leaf, fold over the sides and roll from the bottom to the top.
Do NOT overstuff or the results will look like hand granades.
The rice will expand when baked.
Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls.
Add the bouillon cube or Maggi seasoning, cover, and bake in a preheated 325 Degree F.
oven for about 2 hours.
Add tomato juice or water as needed, there should be 2 to 3 inches of liquid at the bottom.
Baked rolls will keep hot for about 1

hour.
Yield: About 2 dozen.
To freeze before baking, place the rolls on an oiled baking sheet and freeze until rigid, then store in heavy plastic bags.
Serve with mushroom gravy.

Karen Mintzias 1 lg Onion; finely chopped

1 tb Olive oil

1 kg Ground beef or lamb

1/3 c Short grain rice

1 Tomato; peeled and chopped

2 tb Chopped parsley

1 ts Chopped dill or mint

1/8 ts Ground cinnamon

Freshly ground black pepper 24 Cabbage leaves

Salted water 1 tb Butter

2 c Hot stock or water

Salt 1 tb Cornflour

2 Eggs; separated

1 Lemon (juice only)

Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours Gently fry onion in oil until soft.
Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper.
Divide into 24 portions.
Blanch cabbage leaves in boiling, salted water for 5 minutes until softened.
Drain and cut out thick centre of larger leaves (very large leaves may be cut in half). Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll.
Repeat with remaining ingredients.
Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves.
Add stock or water, butter, salt and pepper to taste.
Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
When cooked, drain off stock carefully into a small saucepan.
Reduce to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a

little cold water.
Let it boil 1 minute.
Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock.
Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil.
Arrange rolls on a heated serving dish and spoon some of the sauce over them.
Garnish with chopped dill or parsley and serve remaining sauce separately.
Serve with mashed potatoes.
Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling.
From: “The Complete Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

1 Large head of cabbage

1 Large onion, chopped

6 Small carrots

3 Stalks celery

1/4 ts Salt

1 1/2 c Tomato juice

1 lb Hamburger

2 Slices bread

1 Egg

1/4 c Water

2 cn Tomatoes

1 c Sugar

2 Lemons

Dash pepper

Core cabbage and place in large saucepan.
Cover cabbage with water and boil until cabbage is softened.
Drain off water.
Set aside copped onion, pared carrots, and cut celery stalks in halves. In a small bowl, dampen bread with water.
Add hamburger, egg, salt and pepper.
Mix together well.
Slice thick stem base off cabbage leaves.
Place some meat misture on leaf.
Fold and roll, place seam side down in saucepan.
On top of cabbage rolls, place onions, carrots, and celery.
Pour tomatoes and tomato juice over all. Carmelize 1 cup sugar in heavy skillet.
Add to cabbage roll mixture.
Juice 2 lemons and add as final ingredient.
Simmer 2 hours uncovered.

This recipe says sauce pan but I used a 13″ cake pan.
It doesn′t specify degrees, so I picked 350.
??? The cake pan holds the rolls and then the carrots and celery can be decorative by laying them horizontally, alternating.
It makes a pretty dish.
And it is good. Well worth the effort.

2 ea Large Cabbage Leaves

1 ea Large Beaten Egg

1/2 c Chopped Apple (1 small)

3 T Cornbread Stuffing Mix

1 T Apple Juice Or Cider

1/4 lb Bulk Pork Sausage

1/4 c Water

3 T Apple Juice Or Cider

1/2 t Cornstarch

1/4 t Instant Beef Bouillon

Remove center vein of cabbage leaves, keeping each leaf in one piece.
Place leaves in a shallow baking dish.
Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.
Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider.
Add sausage; mix well.
Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf.
Fold in sides.
Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.
Arrange rolls in a shallow baking dish.
Pour water over rolls.
Cover with vented clear plastic wrap.
Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes.
Transfer rolls to a plate.
Cover and keep warm.
For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules.
Stir in the remaining chopped apple.
Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.
Spoon sauce atop cabbage rolls and serve.

FILLING: Mix all the
other ingredients together in a bowl.
work it with your hands until the
eggs and other inredients except the tomato juice are thouroughly mixed
into the meat.
Now, take a glob of mixture and set it in the hollow of a
deveined leaf,with the end that was near the core towards you.
Fold the end
nearest you about / way over the mix.
Fold the left side over the mix and
then the right side.
Roll about / turn away from you so that the seam is
on the bottom.
Place in the pan seam side don and continue with the other
leaves.* When you’ve made the last cabbage roll,pour in the tomato juice to
cover.
Bring to a boil then simmer for AT LEAST an hour, preferably longer.
Serve in a bowl with the juice, although these, like spagetti are better the 2nd day.

*This is an ideal cabbage roll.
3/4 of them won’t go together this
perfectly, so be ready to make adjustments when making the rolls.

VARIATIONS: Garlic is great, paprika and chili powder will work in the
stuffing, V-8 instead of tomato juice is pleasantly different.

1 Cabbage

1 1/2 lb Ground beef

1 Onion, chopped

1 c Rice

1 Egg

1 tb Salt

1/2 ts Pepper

1 tb Paprika

2 c Sauerkraut

2 tb Tomato sauce

1 c Sour cream

HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes.
(If cabbage is very large, repeat this process after you′ve stuffed half of the leaves).
Combine meat, onion, rice, egg, salt, pepper and paprika.
Drain cabbage and remove leaves, cutting off the thick end of the stem.
Put about two tablespoons of filling on a leaf. Fold sides in and roll.
Place seam side down in a slow cooker. Spread sauerkraut on top.
Add tomato sauce and water.
Cook on low six to eight hours.
Remove rolls, blend sour cream with sauce and serve with cabbage rolls.
Servings: 4

1 tb Soy sauce

1 tb Coconut milk

1 3/4 ts Curry powder

3/4 ts Salt

4 ts Vinegar, cider

2 ts Gingerroot, minced

5 Chilies, mild green

3 Garlic clove

1 1/2 ts Garlic, minced

1 c Celery, diced

3/4 c Carrot, grated

16 Spring roll wrappers

3/4 c Pickled ginger juice or:

2 tb Oil, peanut

2 ts Soy sauce

1 ts Vinegar, white

1/2 lb Chicken, ground

3/4 ts Sugar

1 tb Cornstarch

——-dipping sauce——–
2 Chilies, yellow wax

1 Cilantro, bunch, minced

2 Jalapeno chilies, minced

2 c Napa cabbage, diced

1 c Cellophane noodles

1 Egg yolk, beaten

3/4 c Unseasoned rice vinegar

Salt to taste Soften cellophane noodles and cut into 2-inch lengths.
Dissolve cornstarch in 1 T water.
Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T.
soy sauce, coconut milk, white vinegar, and 3/4 t.
curry powder.
Heat 1 to 2 T.
oil in wok and stir fry chicken until mostly white.
Remove, set aside, and then clean wok.
Combine salt, sugar, remaining soy sauce and cider vinegar.
Place in wok with chicken.
Heat through, add cornstarch, and cook 2 to 3 minutes until glossy.
Spread on large plate and cool in refrigerator.
Combine ginger, garlic, remaining curry powder, and chilies.
Heat 3 T.
oil and cook chili mixture 1 to 2 minutes.
Should foam without browing.
Add celery then cabbage. When translucent, add carrots and noodles.
Combine chicken and noodle mixtures.
Use 2 T.
filling per spring wrapper.
Tuck in ends and include sprig of cilantro in last turn (to show through when fried).
Seal with egg yolk.
Deep fry about 3 minutes at 350 degrees and drain.
To make dipping sauce, blend chilies and garlic until pureed.
Add ginger juice and oil until blended.
Season with salt. Add cilantro just before serving.
(If serving right away, cilantro may be pureed with chilies.) Makes one cup.

1 md Cabbage

1 1/2 qt Boiling water

3 1/2 ts Salt

1 lg Onion; minced

1/4 c Butter

1 lb Ground beef

1/2 c Cooked rice

1/4 ts Pepper

2 tb Lemon juice

2 tb Flour; mixed with

2 tb Water

1/8 ts White pepper

BOIL CABBAGE IN SALTED WATER 3-4 minutes.
Drain and reserve 2 1/2 cups water.
Cool cabbage, core and remove 12 large leaves. Spread leaves out flat.
Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper. Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour.
Remove cabbage rolls from pot.
Mix flour paste into cooking liquid and cook 3-4 minutes until thickened.
Add remaining salt and white pepper.
Pour over cabbage and serve.

To make
sauce: In a 2 quart saucepan over medium-low heat, saute’
the celery and onions in the stock for about 5 to 7 minutes. Add
the tomatoes, basil, vinegar and oregano.
Cover and simmer for
20 minutes.
Set aside while you make the rolls.
To make the cabbage
rolls: In a small saucepan over low heat,
saute′ the onions, mushrooms and garlic in the stock for 3 to 5
minutes.
Transfer to a large bowl.
Stir in the rice or barley,
tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
3. blanch
the cabbage leaves in boiling water for about 3 minutes,
or until pliable.
Drain.
Place about 1/2 cup of mixture on
each leaf.
Roll the leaf tightly to enclose the filling.
4.
Coat a 9×9
baking dish with no-stick spray.
Add the rolls, seam
side down.
Spread 1 cup of the tomato sauce over the rolls.
Cover with foil and bake at 400 F for 25 to 35 minutes.
Serve
the heated cabbage rolls with the remaining sauce.

Per serving: 230 calories, 2 g fat (7%), 8.
g dietary fiber,
9 g protein, 0 mg cholesterol, 422 mg sodium.
A good
source of vitamin C.

1 lg Savoy cabbage (the greener

-the better) 3 Links spicy-sweet sausage,

-preferably reduced-fat -turkey sausage 1 tb Vegetable oil

1 sm Bunch tender scallions,

-green part only, chopped 1/4 c Finely chopped celery with

-leaves 1 c Chopped parsley, divided

2 c Cooked rice

1 Egg, beaten

Salt to taste Pepper to taste Loosen cabbage core with paring knife.
Plunge whole cabbage into pot of boiling water.
Boil gently 10 minutes, or until leaves begin to soften.
Drain cabbage carefully remove large outer leaves (about 10).
Shred inner leaves. While cabbage is boiling, break sausage

casings and saute meat in oil until brown.
Drain on paper towels.
In large bowl, mix rice with sausage, scallions, celery, 1/2 cup parsley, and egg.
Season to taste.
Put about 2 tablespoons rice mixture in center of each leaf.
Fold leaves, envelope style, and place seam side down (in one layer) in large skillet.
Pour Savoy sauce over rolls.
Sprinkle with shredded inner cabbage leaves.
Cvoer skillet and simmer 30-40 minutes.
Before serving, sprinkle with remaining one-half cup parsley.
SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food processor with 1 teaspoon sugar.
Add a generous pinch of dried rosemary and thyme, or fresh herbs of your choice.

Place in slow-cooking pot.
Combine tomato sauce with brown sugar, lemon juice and worcestershire sauce.
Pour over cabbage rolls. Cover, and cook on Low 7 to 9 hours.

Makes 6 servings.

NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for about 1 hour.