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   -=> Ben Collver wrote to Dave Drum <=-   
      
    BC>   Re: Re: Russian Hamburgers   
    BC>   By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am   
      
    BC> Title: Russian Hamburgers   
      
    DD> If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's Russian   
    DD> cousin) Badinov at my fingertips.   Bv)=   
      
    DD> Title: Classic Kotlety   
      
    BC> Thanks!  I'll keep it.   
      
    BC> To my mind, the Real Boris is the one who is Natasha's accomplice.  :)   
      
   Back when one could easily change the sound bite that Windoze used as    
   it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof?    
   Noooooo"  Bv)=   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Stuffed Cabbage   
    BC>  Categories: Beef, Cabbage, Stuffed veg   
    BC>       Yield: 12 Servings   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)   
    Categories: Pork, Beef, Vegetables, Herbs   
         Yield: 6 Servings   
       
       3/4 lb Ground pork *   
       3/4 lb Ground beef *   
       1/2 lb Hungarian sausage or mild   
              - Pepperoni; sliced 1"   
         2 lg Raw eggs   
         2 ts Salt   
         1 tb Paprika   
       1/2 ts Peppercorns   
       3/4 lb Raw rice   
         2 lg Turkish bay (laurel) leaves   
         2 lg White onions; chopped   
         3 tb Shortening, peanut oil or   
              - lard   
         1 lg Head cabbage   
        32 oz Bottle or bag sauerkraut;   
              - rinsed in cold water   
       
     * you can also make it with all ground beef   
        
     Brown the chopped onion in shortening, and place in   
     mixing bowl with ground meats, raw eggs, uncooked rice,   
     paprika, salt.   
        
     Mix well with your clean hands.   
        
     Take out the core of the cabbage. Leave head whole.   
     Place in large pot of boiling water to wilt the outer   
     leaves. You will be able to gently pull off whole   
     cabbage leaves. Trim off thick center vein of cabbage   
     leaves. Make a pile of leaves on your work station. You   
     may want to shake excess water off.   
        
     Place 2 Tbsp. of meat and rice mixture on a leaf   
     (starting at the thick end) and roll it up and tuck in   
     ends with your finger.   
        
     Make as many as you can. Arrange the rolls in cooking   
     pot. Put a few chunks of sausage here and there between   
     the rolls.   
        
     Cover the rolls two-thirds full of water, arrange rinsed   
     sauerkraut on top, sprinkle over the peper corns and the   
     bay leaves on top, COVER and cook slowly for about 1 1/2   
     hours, or until the rice is tender.   
        
     The rolls are piled on a bed of silky sauerkraut.   
        
     Serves 6. (Serve with good crusty bread and cold beer.)   
        
     June Meyer's Authentic Hungarian Heirloom Recipes Cookbook   
        
     RECIPE FROM: http://www.junemeyer.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Bad: Manhattan clam chowder. Worse: Clam Manhattans   
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