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Friday, January 13, 2017

Polish Foods - Crushiki and Stuffed Cabbages

Krushki or Crushiki - no matter how you spell it or what your background is,
 a fried dough product with powdered sugar is Delicious!


Just realized that I never posted the Polish Foods Recipes from when I did Living Well with Pat Nogar's show in December.  Lord Have Mercy!  I don't know where the past 2 months have gone, but I can say, we've been busy with holidays, parties, events, and work work work.  Herewith are the recipes I made/shared on television.  I really must thank my good friend, Lynnette Nagle for her family recipes.  Without her, I would not have had anything to make, share or talk about.  She saved me and gave me something that I never got from my own family - treasured recipes that make memories.


Crushiki Ingredients:
  • 3 Cups Unbleached White All-Purpose Flour (if you want, you could use a half and half combo of AP and Whole Wheat flours, just to feel a tad bit less guilty!)
  • 6 Egg yolks
  • 1 tablespoon and 1 teaspoon of White Rum (or a light Whiskey)
  • 1 Cup Sour Cream - feel free to use low-fat Sour Cream, but not Fat-Free
  • Canola or Vegetable oil - for frying
Directions:
  1. Preheat vegetable or canola oil in a stock pot - heat to 350 degrees.
  2. Mix all ingredients together in a large bowl until dough forms, similar to pie dough. Do not over-mix.  Form the dough into a ball, then wrap in plastic wrap and let rest and chill for ½ hour.
  3. While oil is pre-heating, roll out the a quarter piece of the dough on a lightly floured surface.  Roll the dough out very thin - then cut it into narrow strips using a pizza wheel cutter if you have one.  For authentic Crushiki, tie each ribbon of dough into a loose knot
  4. Fry the dough in the oil until golden brown, about 1 minute. Do not add too many pieces of dough to the oil or else the temperature will drop too drastically, causing the dough to absorb too much oil.  Remove the ribbons and place onto a sheet tray lined with paper towels to absorb any excess oil.  Continue frying the dough in batches until it is all rolled out and fried.
  5. Dust generously with powdered sugar and enjoy!  Will keep for up to 3 days, covered in a large container or in a large plain paper bag.




Stuffed Cabbage Ingredients - yields 6-8 stuffed cabbage leaves:

  1 Large Head of Winter Cabbage - with sturdy leaves
  1- 28 ounce Can Tomato Sauce
  1 Tablespoon Worcestershire Sauce
  1 Tablespoon Light Brown Sugar
  1 & 1/4 pounds veal/pork/beef mix - also known as meatloaf mixture
  1/2 Cup Cooked White Long-Grain Rice
  1 Small Sweet Onion (about 3/4 cup) – finely diced
  1 Egg - lightly beaten
  Salt and Fresh Ground Black Pepper - to taste
  1 lb bag Sauerkraut
 
Directions:
1.     Cook rice according to package directions...maybe a little less so it 
isn't mush. Set aside and allow to cool.
2.     Using a large pot, fill bottom 1/3 with water, salt and bring to a 
boil.  Add 1 head of cabbage and cover for 3 minutes and boil just until bright 
green. 
3.     Allow cabbage to sit for a few minutes.  Cut around core and start 
carefully peeling leaves away.  As you move closer to the core, you may 
have to pop the head back in the boiling water to loosen.  Just for a 
minute or 2. You may not get all leave off as it gets lighter  toward core. These leaves are not very desirable as they can be tough and bitter.
4.     In large bowl, add the can of tomato sauce, 1 tablespoon Worcestershire, a generous pinch of salt and pepper, and stir in 1 tablespoon brown sugar, it cuts 
down on the acidity of tomato.
5.     In another large bowl, add meat, minced onions, eggs, 1/2 cup rice (more if you'd 
like), about a 1/4 cup of sauce, plenty of salt and pepper. Mix with hands.
6.     Now you start rolling and swaddling. You will want to remove a bit 
of the thick vein that is at the bottom of the cabbage leaf. Then it is sort of by feel. 
You examine your leaves and go from there. Add an oblong "meatball" of 
meat and place in the "cup" of the leaf.  Bring the vein up from the 
bottom, Fold in leaf from the right...TIGHT. Then from the left, then 
fold down the top. Place folded side down into the pan that has been 
ladled with sauce and sprinkled with kraut.  Pack them in snuggly. 
 Repeat.  Sprinkle more kraut on top and ladle with sauce.  Save some 
sauce for serving.  Another grind of pepper and dash of salt on top.
7.     Cover the pan and place on a sheet tray and then bake in the oven at 350 degrees for about an hour and a half. Smacznego! (kind of like Bon Appetit!)
8.     Alternatively, these can be cooked in a slow cooker, following the same directions, ladeling sauce and sauerkraut onto the bottom of the slow cooker crock pot.  Nestle in the rolled stuffed cabbages and cover with the remaining tomato sauce mixture and sauerkraut.  Cover and cook on low for 6 hours.


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