Something Witty

Recipe: Lara’s Ukrainain Stuffed Cabbage

This recipe is adapted from Smitten Kitchen and with the help from my awesome mom I’ve finally mastered something. And they’re better than Veselka’s or any other version you’ve had. Promise!

Serves about 6-7… but you’ll soon find out that these taste even better as leftovers after the flavors sit. They’re also great to freeze.

2 heads of cabbage: makes sure they are nice and large, with intact leaves
2 pounds ground beef
2 medium onions, chopped small
Olive oil
4 carrots, shredded
2 large celery stalks, diced
1 cup (uncooked) rice
4 tablespoons tomato paste
Two large cans of simple pureed tomatoes
Sour cream (the favorite Ukrainian condiment!)
Rye or Plain Babka Bread (the favorite Ukrainian additions to a meal!)

1. Bring a large pot of salty water to boil. Cut the core out of the cabbage but keep it whole. Place one, with the empty core area facing down, boiling water for about 5-8 minutes or until outer leaves are soft and almost peeling away. Remove and place on a drying rack or another suitable area. Repeat with other cabbage. Keep water hot or slowly boiling when complete.

2. Heat a few tablespoons of olive oil in a saute pan. Cook the onions until they are soft; then add the carrot and celery and saute them for a couple extra minutes until they are soft as well. Season the mixture with salt and pepper, then transfer it to a large bowl and let it cool a bit. Carefully mix in the meat, rice and tomato paste with your hands and season with salt and pepper again.

3. Drain the head of cabbage. Pull off large leaves carefully. Inner leaves may need to be placed back into boiling water to soften, but make sure they are not “mushy.” Cut off the vein that protrudes out of the leaf so that it is flush with the rest of the leaf. Lay the leaf down flat and place a few handfuls of filling at the base of the leaf in a roll-like form. Start rolling the base up and over the leaf, then fold in sides and continue rolling. Place the roll with the end of the leaf side down in a 9x12 inch or larger pan. It’s alright if the rolls vary in size based on leaf size, but do not over-pack. You may need to use another smaller pan for additional roles. This recipe can also be split in half to feed 3-4.

4. Chop up extra cabbage (as desired) into medium pieces to sprinkle over rolls for extra cabbage. Pour your tomato sauce liberally over the rolls, covering them. Fill can with a bit of water to bring level of “juice” inside the pan to nearly cover the rolls.

5. Cover pans with foil and bake for 45 minutes. Serve immediately with sour cream and rye bread.

Tip: Your extra cabbage can also be used in this perfect side dish!

Mom’s Cucumber Salad

• 2 long, very firm cucumbers (I never buy the really fat ones)
• about 2 tablespoons grated onion
• salt & pepper
• 2 tablespoons white vinegar
• 2 HEAPING tablespoons sour cream
• Hungarian sweet paprika

Peel and slice cucumbers very thin. Place in collander and sprinkle to taste with salt. Using your hands mix the slices with the salt and spread around sides to drain. Leave for 15 minutes.

Squeeze water out of cucumbers (use your hands, do it in batches) and place in bowl. Sprinkle pepper over and grate onion on it. In separate bowl or measuring cup, put in vinegar and sour cream. Mix until smooth. Taste and add more sour cream if needed. Mix thoroughly with cucumbers etc. and then sprinkle with paprika. Chill for 15 minutes.

Dear College Activities: my student center isn’t an English muffin…

Dear Barnard students,
The Dining room and lobby on the 2nd floor of the Diana Center will be unavailable this evening due to a private event.  We apologize for any inconvenience this may cause and we thank you for your understanding.  Please feel free to enjoy all of the other spaces in the building, including all of the wonderful nooks and crannies that seem to be great study spaces!
Have a wonderful night and we’ll see you tomorrow at the Grand Opening!
Warmly,
College Activities