ST. PAUL, Minn. -- Gary Krasner Executive Chef for Moscow on the Hill, a restaurant in Saint Paul's Cathedral Hill neighborhood featuring authentic Russian cuisine and a much lauded vodka lounge, joins KARE in the kitchen Saturday.
· 1 large cabbage head
· Salt for water
· ½ cup wild rice
· Salt for water
· 2/3 cup carrots, grated coarse
· 1/2 cup onion, diced small
· 2 tsp. cooking oil
· 10 oz. beef chuck, ground
· 10 oz. pork shoulder, ground
· 1 tbsp. garlic, minced
· 1 pinch basil, dry
· 1 pinch thyme, dry
· ¼ tsp. oregano, dry
· ¼ tsp. marjoram, dry
· 1 tsp. salt
· 1 tsp. black pepper freshly ground
· 2 tbsp. ketchup
· 2 15 oz. can crushed tomatoes
· 1 cup chicken stock
· 1 tbsp. salt
· 1 tbsp. sugar
· ¾ tsp. marjoram, dry
· ¾ tsp. oregano, dry
· 1 tsp. basil, dry
· ½ tsp. black pepper, freshly ground
· 2 ea. Bay leaf
· Sour cream, sliced green onion, chopped dill for garnishing
1. Simmer wild rice in unsalted water for 45 minutes or until grains are open. Add salt, simmer for another 3 minutes, drain and chill completely. Do not rinse.
2. Sweat onion, carrot, dry herbs in oil with salt and black pepper. Chill completely.
3. Mix thoroughly. It is important to have all ingredients as cold as possible and not to over mix the stuffing (its texture may become too tough/stiff)
1. Combine everything in a heavy bottomed pot. Stir often to prevent scorching
Assembly and cooking:
2. Bring large pot of salted water to a boil. Remove the core from cabbage. Submerge and simmer cabbage for 5 minutes or until outer leaves soft enough to peel away. Continue removing the leaves carefully with kitchen tongues until small cabbage center is left. Use it for borscht or in another recipe.
3. Lay cabbage leaves on the table and tenderize the thicker parts in the middle using a kitchen mallet. Fold and roll cabbage leaves with about ¼ cup of stuffing per each. Heat the sauce and ladle just enough to cover the bottom of a baking dish or Dutch oven, arrange cabbage rolls snugly, alternating each layer with some more sauce.
4. Pour more sauce over the last layer, just enough to barely cover the rolls.
5. Cover and bake in the oven at 350 degrees until cabbage leaves are tender, 1 ½ to 2 hours, depending on the equipment used.
"The Sputnik" Martini:
· 2.5 oz. referent horseradish vodka
· Olive juice to taste
· Garnish: olives and dill pickles
Add Referent horseradish vodka and a dash of olive juice (to taste) into martini shaker and quickly shake. Pour into your martini glass. Garnish with pickles and olives, or with your favorite pickled veggies. Enjoy!