My mom’s in town from NYC, and I thought I’d make her a Polish dinner – cabbage rolls, breaded pork chops, peas and potatoes. This dinner was a lot of work – more than I anticipated, and it was a bit ambitious, and I cut some corners that I shouldn’t have, which ended causing more work, as I had to go back and fix over some stuff – anyways, do this during the weekend, when you have time to do all this…
Cabbage rolls –
1 head of cabbage
1 lb of fresh Italian sausage
2 cups of chicken/beef/vegetable broth
1/2 cup of bread crumbs
1/2 cup of onion, chopped finely
Preheat oven to 350 degrees Farenheit. First you’ll have to boil the cabbage. Throw it in the boiling water and let it cook for about 10 minutes, until the leaves are soft and malleable. When cooked peel the leaves carefully, make sure you don’t shred them. Wait until they’re cool enough to handle.
Melt butter in a small pan and cook the onions until soft and transcluscent – about 10 minutes.
In a large bowl mix the sausage, egg breadcrumbs and onions. Take one leave at a time and spoon about 1 tbl at a time and fold the leave carefully, like a burrito. Put the rolls, seam-side down in a Pyrex dish. Continue, placing the rolls close each other. Pour about a cup of the broth and cover the dish and place into oven and cook for about 1 hour. During the cooking, you can check and see if the broth has been cooked away and if the cabbage rolls are starting to brown, you can add more broth to avoid scorching. After an hour take out and let it sit for about 20 minutes and then serve.
While the rolls are cooking, you can make the pork chops:
6 small pork chops, pounded very thin
1 cup of flour
1 cup of bread crumbs
2 large egg whites, beaten slightly
salt and pepper
Dry the pork chops thoroughly. season generously and then dredge each chop in flour. Pat to get excess flour off, and then dip in egg white and let excess egg white drip off and then press into bread crumbs, making sure it’s coated. Then place each chop on a rack to air dry. In the mean time heat oil over high heat until oil is hot. Carefully place chops, two or three at a time and cook until golden-brown on each side, 3-4 minutes. Place in cooking dish and once all the chops are done, place the cooking dish in the oven along with the cabbage rolls and cook for another 20-25 minutes.
This is the recipe for the potatoes to serve with the chops and cabbage rolls.
2 lbs of potatoes
1/2 cup of shredded cabbage
1/4 cup of shredded Parmeasan cheese
1 cup of vegetable/chicken broth
1/4 cup of chopped parsley
1/4/ cup of chopped chives
salt and pepper
Boil potatoes in salted water until just cooked – about 10-15 minutes. Drain and return to pot. With a large knife, smash the potatoes, but don’t mash them. Mix the rest of the ingredients and mix, and let the heat from the pan wilt the cabbage. Keep warm.
Peas with dill
3 cups of peas – frozen or fresh
1/4 cup of shredded dill
3 tbl of butter
1 cup of cream or milk
1/4 tbl sugar
salt and pepper
Cook in the peas in boiling water until firm, but done – if frozen, you’ll need to cook them for about 5-6 minutes. While cooking sprinkle in the sugar. After about 6 minutes, pour out and drain, reserving about 1/4 cup of the water. Return to heat and lower until medium-low and let the water simmer. Pour in cream, butter and dill and stir. Season with salt and pepper and cook until the cream reduces and is thickened.
When serving, I plated up two small porkchops, 3 cabbage rolls and one serving of peas and one serving of potatoes per person.
oh, and enjoy.