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Category Archives: Casseroles

Cabbage Rolls – Vegetarian Recipe & Technique

Most of you already are familiar with Cabbage Rolls, but to Eastern European cooks, they are known as Holupki. Holubtsi, or Golabki. All Cabbage Rolls may look the same, yet be very different, depending on the filling used to prepare them. The most popular filling consists of cooked rice mixed with ground beef and spices; however you can also use rice or buckwheat mixed with mushrooms, spiced up mashed potatoes, or a vegetarian filling, which I will introduce in this recipe. Cabbage Rolls are not the easiest dish to prepare, since it requires a lot of prep work beforehand, especially the cabbage, but if you love them, it’s well worth the effort.

Pan Apple Fritters (Ratsushki)- Recipe

I created this recipe based on my childhood memory of Apple Pancakes prepared by my Godmother which she called “Ratsushki”.

These pan-fried Apple Fritters (pancakes) are very easy to make, as they are made with all-purpose flour mixed with finely diced apples (or any fresh fruit), which makes them a little bit denser than the ones made out of a pancake mix, but they absorb less syrup at serving time.

Spareribs with Barbecue Sauce – Pressure Cooker Recipe

As you already read in my log, I am using a pressure cooker on regular basis, for cooking quick meals on a busy day. I will share a few of my favorite pressure cooker recipes. Here is one for Spareribs with Barbecue Sauce. My family likes this dish served with boiled, chunky potatoes, seasoned with sauteed onions, salt, and pepper to taste.

Italian Sausage and Kraut – (Pressure Cooker Recipe)

If you like sausage and kraut, you will love this combination all in one meal.
Kraut takes a while to cook in a regular pot, but with a pressure cooker, your meal will be ready in 15 minutes. My family enjoys this meal served with boiled potatoes, tossed with butter and dill.

Mahi Mahi in Veggie Casserole – European Recipe

Mahi Mahi is already a mild tasting fish, but the veggie vinaigrette seasons it further, masking the fish taste.

This dish may be served hot as a meal, or at room temperature as an appetizer. For best results, serve it the next day, so all the flavors have time to absorb and marry.