Makes 4 servings
Ingredients
1 pound of meaty wild mushrooms cut into chunks, or a combination of half a pound of mushrooms bought from a store and three tablespoons of crumbled dried mushrooms which have been soaked in warm milk for a minimum of twenty minutes (this liquid may be kept for later use in another recipe).
4 to 5 tablespoons of butter
1 finely chopped medium onion
1 tablespoon flour
1 teaspoon minced garlic, divided use
2 medium potatoes, peeled and cut into small cubes
3 cups warm water
2 bay leaves
1/2 teaspoon freshly ground black pepper
Pinch of dried marjoram, crumbled
1/2 cup semi-dry white wine (if possible a traminec or true rizling) or 1 tablespoon of wine vinegar
Salt to taste
Garnish:
2 tablespoons minced parsley
Dollops of sour cream
Directions
1) Melt butter in a large saucepan and saute onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
2) Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
3) Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, for five minutes, or until potatoes are tender.
4) Add wine or vinegar and adjust seasoning to taste with salt. Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately.
Source: One Perfect Bite, by Mary Bergfeld, http://oneperfectbite.blogspot.com/2011/12/slovenian-mushroom-soup-gobova-juha.html?m=1
Cabbage Rolls
Makes 24
Ingredients
1 large blanched cabbage (cored)
2 pounds of ground beef (I prefer chuck)
2 pounds of pork
2 cups of white rice
2 eggs
2 tbsp Italian seasoning
3 minced garlic cloves
1 large minced onion
4 tsp salt
4 tsp pepper
2 cups tomato sauce + extra
2 tablespoons minced parsley
Dollops of sour cream
Directions
1) Melt butter in a large saucepan and saute onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
2) Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
3) Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, for five minutes, or until potatoes are tender.
4) Add wine or vinegar and adjust seasoning to taste with salt. Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately.
Source: One Perfect Bite, by Mary Bergfeld, http://oneperfectbite.blogspot.com/2011/12/slovenian-mushroom-soup-gobova-juha.html?m=1
Cabbage Rolls
Makes 24
Ingredients
1 large blanched cabbage (cored)
2 pounds of ground beef (I prefer chuck)
2 pounds of pork
2 cups of white rice
2 eggs
2 tbsp Italian seasoning
3 minced garlic cloves
1 large minced onion
4 tsp salt
4 tsp pepper
2 cups tomato sauce + extra
Optional:
1 cup Parmigiano-Reggiano Cheese
A few ounces of smoked/cured bacon or Pancetta
Directions
Core large head of cabbage and blanch in a large stock pot for about 15 minutes so that all the leaves easily slide off.
In a large bowl mix all ingredients together blending well. I wash off my rice and occasional par-boil it only to reduce the amount of starch; using uncooked rice could make the cabbage rolls harder and you really want them on the firmer side and not too hard. You want them such that they can be cut easily with a fork.
Remove a few of the outer leaves of cabbage and julienne them as the bedding for the cabbage rolls and cut the thick hard stems from each leaf. Optional, spread out a few pieces of smoked/cured bacon or Pancetta for enhanced flavor.
Spread open a leaf of cabbage either on your work space or in your hand and fill with a generous amount of meat filling starting at the base of the leaf, quickly fold over those ends on top of the meat tightly and then flap over each side of the cabbage snugly and roll.
Place the roll seam side down until the pan/tray is full.
Top with tomato juice so that all the rolls are completely covered.
Cover with aluminum foil and bake at 350F for about 1 hour and reduce heat to 300F and continue to bake for about another hour.
A few ounces of smoked/cured bacon or Pancetta
Directions
Core large head of cabbage and blanch in a large stock pot for about 15 minutes so that all the leaves easily slide off.
In a large bowl mix all ingredients together blending well. I wash off my rice and occasional par-boil it only to reduce the amount of starch; using uncooked rice could make the cabbage rolls harder and you really want them on the firmer side and not too hard. You want them such that they can be cut easily with a fork.
Remove a few of the outer leaves of cabbage and julienne them as the bedding for the cabbage rolls and cut the thick hard stems from each leaf. Optional, spread out a few pieces of smoked/cured bacon or Pancetta for enhanced flavor.
Spread open a leaf of cabbage either on your work space or in your hand and fill with a generous amount of meat filling starting at the base of the leaf, quickly fold over those ends on top of the meat tightly and then flap over each side of the cabbage snugly and roll.
Place the roll seam side down until the pan/tray is full.
Top with tomato juice so that all the rolls are completely covered.
Cover with aluminum foil and bake at 350F for about 1 hour and reduce heat to 300F and continue to bake for about another hour.
Source: CreativeLifestyle.ca, http://creativelifestyle.ca/slovenian-recipes/2016/9/16/slovenian-cabbage-rolls
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