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4 3/8 lb Cabbage
1 c Millet
1 3/4 oz Salt pork
2 Carrots
1 Onion
2 tb flour
4 tb Tomato Paste
8 tb Sour Cream
2 tb butter
2 c Water; or broth
-as needed
Hot Peppers
Salt; to taste
Pour boiling water over a head of cabbage with the stem removed.
Separate leaves from head and trim the veins. Dice the onions and
carrots fine and saute until the onions are starting to brown.
Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture
peppers, salt and the raw eggs. Mix thouroughly with your hands, then
place portions of the mixture onto the cabbage leaves, roll tightly
and tuck in the ends. As you finish rolling the cabbage rolls, put
them into a dutch oven, and add the sour cream dressing, boil
thoroughly strain, salt and serve. SOUR CREAM DRESSING:
Brown the flour in the butter. Add the tomato paste
and the sour cream and some of the broth from the millet.
ALTERNATIVE:
Put cabbage rolls in a large baking pan, make the sour cream
dressing without thinning it, cover the rolls and bake at 325 F for
about an hour.
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