{"id":3352,"date":"2013-01-15T16:36:58","date_gmt":"2013-01-15T22:36:58","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3352"},"modified":"2016-02-21T16:41:35","modified_gmt":"2016-02-21T22:41:35","slug":"cabbage-a-lithuanian-favorite","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/cabbage-a-lithuanian-favorite\/","title":{"rendered":"Cabbage \u2013 A Lithuanian favorite"},"content":{"rendered":"

CABBAGE ROLLS<\/strong>
\nBaland\u0117liai – Kop\u016bstainiai<\/em><\/p>\n

1 large head of green cabbage
\n1 large onion, chopped
\n1 lb. ground meat (pork, veal or beef. Ground turkey can be used)
\n1 egg
\n1 cup rice, cooked
\n\u00bd tsp. salt
\n\u00bc tsp. pepper Sauce
\n1 can Campbell\u2019s tomato soup
\n1 (15 oz.) can tomato sauce
\n4 Tbsps. parsley, chopped
\nPinch sugar
\nSalt and pepper
\nRemove core from cabbage (if you can\u2019t, that\u2019s OK). Place whole head of cabbage in a large pot filled with boiling water . Cover; cook for 30 minutes. Carefully lift out and remove softened outer leaves. Return to boiling water until all leaves have softened and are easily pulled apart. Trim thick center spines from large leaves. Set aside. In large bowl, mix together meat, onions, egg, rice, salt and pepper. Place several tablespoons of meat filling on each cabbage leaf. Fold the sides of the leaf around the filling and roll up the leaves from the thick end to the thin end. Fasten securately with wooden toothpicks. Place each roll seam side down in a large pot. Combine sauce ingredients and pour over cabbage rolls. Cover and simmer about 45 minutes, turning cabbage rolls occasionally.<\/p>\n

CABBAGE \/ SAUERKRAUT SOUP<\/strong>
\nKop\u016bst\u0173 sriuba<\/em>
\n3 lbs. spareribs
\n1 large onion
\n2 bay leaves
\n1 tsp. salt
\n5-6 peppercorns
\n3 qts. water
\n1 can sauerkraut
\n\u00bd head small cabbage, shredded
\nBoil ribs in water with sliced onion, salt, bay leaves and peppercorns for 1 hour. Add rinsed sauerkraut. Boil \u00bd hour. Add cabbage, boil 15 minutes longer. Ribs may be removed and served separately, or the meat cut into pieces and placed in the soup. Serve with rye bread or hot boiled potatoes.<\/p>\n

MARINATED COLESLAW<\/strong>
\nMarinuoti kop\u016bstai<\/em>
\n\u00bd large head cabbage, shredded
\n2 onions, thinly sliced
\n\u00bc cup sugar
\n1 tsp. salt
\nMix the above ingredients together in
\na bowl and let stand 15 minutes.
\nMarinade
\n1 cup white vinegar
\n\u00bd cup oil
\n\u00bc cup sugar
\n1 tsp. prepared mustard
\n\u00bc tsp. celery seed
\nBoil vinegar, oil, sugar, mustard and celery seed for 5 minutes and immediately pour over cabbage; mix well. Place in jars and press well. Keeps in refrigerator for a week or more.<\/p>\n

SPARERIBS WITH SAUERKRAUT<\/strong>
\nKop\u016bstai su kauliukais<\/em>
\n2 lbs. spareribs
\n1 Tbsp. shortening
\n4 cups sauerkraut
\n1 tsp. brown sugar
\n4-5 potatoes, peeled and halved
\n1 Tbsp. sauerkraut juice
\nSalt and pepper to taste
\nCut up the spareribs and slice into pieces. Brown the spareribs in the shortening on each side. Place into a pot, cover with sauerkraut, brown sugar, salt and pepper. Place the potatoes on top and pour in the sauerkraut juice. Cover and simmer on low heat until the potatoes are done. Monitor the pot for enough liquid to avoid burning on the bottom; add boiling water if necessary.<\/p>\n

SAUSAGE WITH RED CABBAGE<\/strong>
\nDe\u0161ros su kop\u016bstais
\n1 head red cabbage, chopped (about 2 lbs.)
\n2 Tbsps. butter
\n1\/3 cup lemon juice
\n\u00bd cup red wine or beef broth
\n\u00bd tsp. salt
\n\u00bc tsp. pepper
\n1 cup sausage, diced
\n2 tsps. brown sugar
\n1 Tbsp. cornstarch
\nPlace cabbage in a colander; scald with boiling water; drain well. Melt butter in a large skillet; add cabbage; stir in lemon juice. Cook and stir about 5 minutes, until cabbage is pink. Add wine, salt and pepper. Cover, simmer over medium-low heat about 30 minutes. Mix sugar and cornstarch. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce heat, add sausage. Cover, cook for 30 minutes.<\/p>\n

MUSHROOMS AND SAUERKRAUT<\/strong>
\nGrybai su kop\u016bstais<\/em>
\n\u00bd cup dried mushrooms, soaked in hot water and chopped fine
\n2 cups sauerkraut, rinsed and drained
\n1 Tbsp. flour
\n1 Tbsp. butter
\nSalt and pepper
\nMix together mushrooms and sauerkraut, along with salt and pepper to taste. Simmer for about 30 minutes. At the end of this time, stir in the flour and butter. Continue simmering, stirring occasionally until the sauerkraut is soft. This is a side dish that can be served with any kind of meat, poultry or sausage.<\/p>\n","protected":false},"excerpt":{"rendered":"

CABBAGE ROLLS Baland\u0117liai – Kop\u016bstainiai 1 large head of green cabbage 1 large onion, chopped 1 lb. ground meat (pork, veal or beef. Ground turkey can be used) 1 egg 1 cup rice, cooked \u00bd tsp. salt \u00bc tsp. pepper Sauce 1 can Campbell\u2019s tomato soup 1 (15 oz.) can tomato sauce 4 Tbsps. parsley, …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3352","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3352"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3352\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}