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!

Dinner tonight. Came out well! I have a few modifications which I’ll share when I do this again.

Dinner from last night (Alice Waters’ Chicken Soup). Turned out deliciously.

From Serious Eats

Alice Waters’ Chicken Noodle Soup

- serves 4 -

Adapted from The Art of Simple Cooking by Alice Waters.

Ingredients
1 bone-in, skin-on chicken breast
1 quart chicken stock
1 small onion, diced
1 carrot, diced
1 clove garlic
1 stalk celery, diced
1 small parsnip, diced
1 sprig parsley
1/4 pound egg noodles or fettuccine noodles broken up into pieces
Chopped fresh dill, for finishing

Procedure
1. In a large pot, combine the stock and the breast. Bring to a boil, skimming off any foam that rises to the top, then lower to a simmer. Skim any remaining foam, then add half of the onion, carrot, celery, and parsnip, plus the sprig of parsley. Cook at a gentle simmer for 30 minutes. *I will be adding one clove of garlic that will later be removed with the chicken per a suggestion by a commenter on Serious Eats.

2. After 30 minutes, remove the chicken carefully to a plate to cool and strain the broth to remove the cooked vegetables. Return the broth to the pot and taste for salt. Start a second pot of boiling water to cook the noodles. When the chicken is cool, separate the meat from the skin and bones and shred it. Place in a small bowl and ladle some hot broth over it to keep it moist.

3. Add the remaining onion, carrot, celery, and parsnip to the broth. Simmer for an additional 15 minutes, until soft. In the meantime, cook the noodles in boiling salted water until tender.

4. Add the cooked noodles, chicken and its broth, and taste for seasoning. Ladle the soup into bowls and top with the fresh dill.