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Golubtsi (Cabbage Rolls)

4 1/2 lb cabbage
1 cup millet
3 carrots
2 onions
hot peppers
2 eggs

2 Tbsp flour
2 Tbsp butter
4 Tbsp tomato paste
8 Tbsp sour cream
2 cups water or broth as needed

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 carrot/onion mixture, peppers, salt and the eggs.

Mix thoroughly 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.

To make the dressing, brown the flour in the butter. Add the tomato
paste and the sour cream and some of the broth from the millet.

Variation: 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.


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