-=> Quoting Denis Mosko to Jim Weller <=-

 DM> ... are where Subj?

I'm not sure what you mean. If you are asking where he lives, he
hasn't said but I guess maybe Plano, Texas, near Dallas, as that's
where his BBS seems to be. He can jump in if he feels like it.

A niece or ours is hosting a pre-Christmas family dinner tomorrow
and we are bringing two dishes: cabbage rolls and tourtieres which is
a French Canadian meat pie.

My wife made the cabbage rolls last night: her version uses rice and
ground beef plus bacon for the filling and the cabbage rolls get
smothered in a chunky tomato sauce to bake. This year she used sour
cabbage leaves instead of fresh cabbage. It a combination of two
recipes from two friends, one Slovenian and the other Ukrainian.

There are so many versions. Here's a Hungarian one that also calls
for a sour cabbage but doesn't have any tomatoes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toltott Kaposzta
 Categories: Hungarian, Rice, Pork, Bacon
      Yield: 16 Servings
 
    200 g  Long grain rice
      2 lg Brown onions
      1 kg Mince pork
      1    Smoked pork shank
    200 g  Smoked bacon
    500 g  Sauerkraut
      1 lg Sour cabbage
      2 tb Olive oil
           Salt
           Mild, sweet paprika
           Pepper
 
  Chop 1 onion finely, and fry until lightly browned. Add rice for
  approximately 5 minutes. Mince the bacon and combine with minced
  pork meat. Add rice to the meat mixture and sprinkle a pinch of
  salt, pepper, and sweet/mild paprika. Combine these ingredients.
  
  Gently remove or peel off leaves from the cabbage and remove thick
  stalks from the centre. Place a small handful of meat mixture in
  one end of the leaf and fold over the top -side. Roll the leaf up
  tightly, and tuck the bottom section of the leaf into the roll.
  
  Saute second onion in large pot. Cut pork shank into small pieces
  and add to onions. Spread half of the sauerkraut over it and
  sprinkle some paprika. Layer the cabbage rolls over the top and
  cover with the remaining sauerkraut. Sauerkraut may also be
  distributed amongst the cabbage rolls. Pour over enough water to
  just cover the contents, and simmer over a low heat for 1 to 2
  hours, or until meat is tender and rice is cooked.
  
  Serve hot accompanied by a dollop of sour cream.
  
  From Edith Szabo, at the Hungarian Social Club, Wantirna, Victoria
  The Food Lovers' Guide to Australia
  SBS - Special Broadcasting Service
  http://www.sbs.com.au
  
MMMMM
 

Cheers

Jim


... At least back in the 1918 pandemic they had cocaine in their soda.

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