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Dec 29th, 2019
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Dear Friends: Glory to Jesus Christ! On Sunday, October 7, from 12:00 noon - 4:00 p.m. we will have at St. George Ukrainian Catholic Church (3455 California Avenue, Pittsburgh) our Stuffed Cabbage "Holuptsi-Holupki" Dinner. Tickets are $8.00 for adults and $4.00 for children 12 and younger. Together with the dinner we will have a Ethnic Bake sale. Eat-in and Take-outs available. For more information please visit: http://www.saintgeorgepittsburgh.org/Events.htmIn Christ, Fr. Valerian
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Oh, that sounds so good. I'm hundreds of miles away, but I wish you well.  -- John
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Now about the problem with the ozone level! Let's all blame it on the Ukies.  Stephanos I PS Take it lite. This is just some humor. We are allowed to be humorous aren't we?
Last edited by Stephanos I; 10/04/07 02:59 PM.
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Now about the problem with the ozone level! Let's all blame it on the Ukies. Stephanos I PS Take it lite. This is just some humor. We are allowed to be humorous aren't we? Yes, you are, Father...  Stuffed cabbage is indeed yummy. Has anyone ever had stuffed onions? My mother-in-law, of blessed memory, used to make them as well as cabbage, and they were equally yummy, if not better! (Yes, stuffed cabbage is also in the Greek repertoire of cooking--it is not exclusive to Slavs!)
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Now about the problem with the ozone level! Let's all blame it on the Ukies. Stephanos I PS Take it lite. This is just some humor. We are allowed to be humorous aren't we? LOL !  Indeed . . . Thank you, Father ! -- John
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Now about the problem with the ozone level! Let's all blame it on the Ukies. Stephanos I PS Take it lite. This is just some humor. We are allowed to be humorous aren't we? Yes, you are, Father... Stuffed cabbage is indeed yummy. Has anyone ever had stuffed onions? My mother-in-law, of blessed memory, used to make them as well as cabbage, and they were equally yummy, if not better! (Yes, stuffed cabbage is also in the Greek repertoire of cooking--it is not exclusive to Slavs!) Alice, STUFFED ONIONS? Tell me more Fr. Valerian, do you have 'teletransporters'?
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OK you can tell fall is here. I searched them out ALICE At frist I was thinking that you filled them with the same filling as cabbage rolls, but this sounds great. 4 Medium Sized Sweet Onions Stale Italian Bread 2 Tablespoons of Olive Oil 3 Slices Pancetta or Bacon, Finely Chopped 3 Garlic Cloves, Minced 3 Tablespoons Grated Parmesan Cheese 1/4 Cup Fresh Chopped Parsley Salt & Pepper Pre-cook the onions in their skins in boiling water until they can be easily pierced with a fork. Remove and let cool. Cut off the tops and peel off the skins. Cut a small slice off the bottom so the onion will stand on it's own. Using a small sharp knife, remove the center of the onion, leaving a 1/3 of an inch border, and leaving the bottom intact. Chop the onion finely. Preheat the oven to 375 degrees F. Cut the bread into 1/2 inch dice, and measure out 1 cup. In a frying pan, cook 1/2 of the chopped onions, the garlic, olive oil and the pancetta until the onions are tender and the pancetta is thoroughly cooked. Add the bread cubes and cook until golden. Remove from the heat, and add salt & pepper, cheese and the chopped parsley. Stuff the onions, and place in a baking dish with 1 inch of water at the bottom. Cook for 30 -40 minutes or until the onions are fork tender and the filling is golden brown. Serve either warm or at room temperature. If you are interested in reading more about vegetables, as well as learning to cook them in the traditional Italian manner, then please check out my index of Vegetable Articles where everything is discussed from cooking with herbs, to various specific vegetables popular in Italian cuisine.
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Pani Rose, You know we can't have bacon today! 
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Glory to Jesus Christ!
In Hungarian, this wonderful dish is called tortet kapusta.
I had a friend who gave it his best to converse in Hungarian.
He called this dish "tortet kapusta stuffed".
My parents were amused at that for years.
Deacon El
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Dear Pani Rose,
Thanks for the recipe. Sounds delicious, just as everything Italian is! I also get the feeling that you are a very good cook!
The Greeks actually use the same stuffing they use in stuffed cabbage, and which they also like to use in stuffed tomatoes and peppers: rice and beef. (Stuffed tomatoes and peppers are also done with only rice, and these are called 'ladera' or 'in oil', because they are for Lent and fasting days).
Anyway, here is a recipe for the Greek stuffed onions.
INGREDIENTS
4 large onions
500 gr minced meat
1 tea cup rice
Bunch of parsley, finely chopped
Salt
Pepper
1/2 cup olive oil
1 tspn cummin
1 glass of vegetable or chicken stock (gives extra taste)
METHOD
Peel the onions, cut them in 4 pieces and boil them until all the onion leaves are tender.
They will become tender quicker if you seperate all the leaves first. When they become tender wash and drain them and let them cool. You should keep at least 20 large onion leaves, which they will be stuffed with meat and rice.
Prepare the stuffing as follows. Saute the minced meat in olive oil for 5 minutes. Pour the stock, add parsley, cummin, salt and pepper. Simmer for 20 minutes. Then add rice, stir well and boil until rice is cooked. Add some extra water if required. When rice is ready remove from heat and let the stuffing cool.
Take each onion leaf and place a tspn of the stuffing in it. Roll it and place it in a saucepan with the side that might open to face the surface of the saucepan. Continue with the rest of the onion leaves and try to place each one close to another in order to make sure that they will not open. When all the onions are stuffed and the saucepan's surface is completely covered, pour some extra olive oil and water and simmer until the juice evaporates.
Alice
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Today is Sunday, October 7.
For those in the PGH area pleasze join us at St. George's Church for our annual Stuffed Cabbage Dinner. Our faithful prepared more-less 600 stuffed cabbages!!! Make sure to come...otherwise I will be eating Holuptis-Holupki for two weeks!!!! Have a Blessed Sunday!
In XC,
Fr. Valerian
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Ooooh, holubtsi... Any chance of shipping to Kansas (the drive was a bit long to make it today)??? Mnohaja lita to St. George's and their good priest Valerian.
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Dear Pani Rose,
Thanks for the recipe. Sounds delicious, just as everything Italian is! I also get the feeling that you are a very good cook!
The Greeks actually use the same stuffing they use in stuffed cabbage, and which they also like to use in stuffed tomatoes and peppers: rice and beef. (Stuffed tomatoes and peppers are also done with only rice, and these are called 'ladera' or 'in oil', because they are for Lent and fasting days).
Anyway, here is a recipe for the Greek stuffed onions.
INGREDIENTS
4 large onions
500 gr minced meat
1 tea cup rice
Bunch of parsley, finely chopped
Salt
Pepper
1/2 cup olive oil
1 tspn cummin
1 glass of vegetable or chicken stock (gives extra taste)
METHOD
Peel the onions, cut them in 4 pieces and boil them until all the onion leaves are tender.
They will become tender quicker if you seperate all the leaves first. When they become tender wash and drain them and let them cool. You should keep at least 20 large onion leaves, which they will be stuffed with meat and rice.
Prepare the stuffing as follows. Saute the minced meat in olive oil for 5 minutes. Pour the stock, add parsley, cummin, salt and pepper. Simmer for 20 minutes. Then add rice, stir well and boil until rice is cooked. Add some extra water if required. When rice is ready remove from heat and let the stuffing cool.
Take each onion leaf and place a tspn of the stuffing in it. Roll it and place it in a saucepan with the side that might open to face the surface of the saucepan. Continue with the rest of the onion leaves and try to place each one close to another in order to make sure that they will not open. When all the onions are stuffed and the saucepan's surface is completely covered, pour some extra olive oil and water and simmer until the juice evaporates.
Alice Alice that sounds more like it. I didn't think about that being an Italian recipe. It sounded a bit odd, when talking about cabbage rolls, now I know why. Thanks for the recipe!
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Thought that I would bring this to everyone's attention for Fr. Valerian
Re: Stuffed Cabbage Dinner [Re: Father Valerian]
Today is Sunday, October 7.
For those in the PGH area pleasze join us at St. George's Church for our annual Stuffed Cabbage Dinner. Our faithful prepared more-less 600 stuffed cabbages!!! Make sure to come...otherwise I will be eating Holuptis-Holupki for two weeks!!!! Have a Blessed Sunday!
In XC,
Fr. Valerian
Last edited by Alice; 10/07/07 08:32 PM.
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Member
Joined: Nov 2001
Posts: 10,930 |
Thought that I would bring this to everyone's attention for Fr. Valerian
Re: Stuffed Cabbage Dinner [Re: Father Valerian]
Today is Sunday, October 7.
For those in the PGH area pleasze join us at St. George's Church for our annual Stuffed Cabbage Dinner. Our faithful prepared more-less 600 stuffed cabbages!!! Make sure to come...otherwise I will be eating Holuptis-Holupki for two weeks!!!! Have a Blessed Sunday!
In XC,
Fr. Valerian I am not in the area, but What if there could be a day of Byzcath fellowship at these food festivals Somehow, as many as could from a given area, meet for dinner, spend some time getting to know one another - Catholic or Orthodox - and enjoy learning more about our Church as the Body of Christ no matter what part of it we are from. Hopefully people from here, met there. I'll start next weekend at ours for anyone who wants to come to St George here
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