VOLUME 1 - Kilimanjaro Foods

Off the heat, add the remaining garlic, lemon juice and sugar.
Season with salt and pepper. Transfew the mixture to a bowl,
cover, and refrigerate for several hours before serving.
Makes about 3 1/2 cups.
Golubtsi
Servings
3/8 lb cabbage
c millet
1 3/4 oz salt pork
carrots
onion
T flour
4 T tomato paste
8 T sour cream
2 T butter
2 c water,or broth as needed
1 hot peppers
1 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.