VULIKA’S STUFFED CABBAGE
On the community dining tables you’ll find bowls of sour cream and hearty, seeded dark rye bread with butter. Although the event is BYOB, there will be coffee and tea available. Also featured will be the Hungarian pastry people travel miles for, as well as Esther’s own family stuffed cabbage recipe. Here it is, just the way her grandmother made it.
INGREDIENTS FOR THE CABBAGE • 2 heads green cabbage • ¼ cup white vinegar • 4 ounces butter, sliced thinly • 3 cups soup stock of choice (chicken or vegetable usually) • 1 (28-ounce) can tomato sauce MEAT AND RICE FILLING • 1 cup white rice • 1 large onion, chopped • 2 tablespoons butter 60
CT FOOD & FARM / SPRING 2018
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1 pound ground pork, ham, or daisy roll ½ pound lean ground beef or veal Salt and pepper to taste
TOMATO CREAM SAUCE (makes 3 cups) • 1 onion, chopped • 1 tablespoon fresh flat parsle chopped fine
