Chapter 11. Stuffed Vegetables

Stuffed Artichokes
6 artichokes
1 cup soft bread crumbs
1/2 cup finely chopped onion
3tablespoons minced parsley
6 anchovy fillets, minced
2 tablespoons chopped capers
4tablespoons olive oil
1 cup chicken broth

Buy medium-sized artichokes; wash and soak in cold water, stem up, for 30 minutes. Drain well; cut off the stem and force the leaves open. Cut out the choke (the hairy-looking center). Mix together the bread crumbs, onion, parsley, anchovies, capers and 2 tablespoons oil. Fill the centers and brush with the remaining oil. Arrange in a buttered baking dish; add the broth. Bake in a 350 oven 1 hour, basting frequently. Serve hot or cold. Serves 6.

Cabbage Dolma
1 large head of cabbage
1/2 cup yellow split peas
1 pound ground beef
3/4 cup chopped onion
1/4 cup chopped parsley
1/2 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups water
1/2 cup lemon juice
1/4 cup sugar

Wash the cabbage, cover with water, bring to a boil and cook over low heat 15 minutes. Drain and carefully remove 24 leaves. (The rest of the cabbage will be used for lining pan and to put between the layers.) Cook the peas in boiling water 30 minutes, or until tender. Drain.

Mix together the peas, beef, onion, parsley, cinnamon, 1 teaspoon salt and 1/4 teaspoon pepper. Put a heaping tablespoon of the mixture on each leaf. Fold in the opposite ends, then roll up into sausage shapes. If there is any filling left, use a few more cabbage leaves.

Line the bottom of a deep skillet with cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers. Add the water and the remaining salt, pepper and cabbage. Cover and cook over low heat 30 minutes. Mix in the lemon juice and sugar. Cook 30 minutes longer; taste for seasoning. Serves 6-8.

Sweet and Sour Stuffed Cabbage
1 large head of cabbage
2 tablespoons vegetable oil
1 cup sliced onions
1 20-ounce can tomatoes
Beef bones
3 teaspoons salt
1/2 teaspoon freshly ground back pepper
1 1/2 pounds ground beef
1/2 cup finely chopped onion
2 eggs
1/2 cup half-cooked rice
1/4 cup cold water
4 tablespoons brown sugar
3 tablespoons lemon juice
1/4 cup seedless raisins(optional)

Place the cabbage in boiling water and let stand 15 minutes to soften. Remove 18 leaves carefully. Shred 2 cups cabbage.

Heat the oil in a Dutch oven or heavy saucepan; saut the sliced onions 10 minutes. Mix in the shredded cabbage, then add the tomatoes, bones and half the salt and pepper. Cook over low heat 30 minutes.

Prepare the cabbage rolls meanwhile by mixing the beef, chopped onion, eggs, rice, water and remaining salt and pepper. Place a heaping tablespoon on each cabbage leaf. Turn opposite ends in and roll up. Arrange in the pan. Cover and cook over low heat 1 1/4 hours. Add the brown sugar, lemon juice and raisins. Cover again and cook 30 minutes longer. Taste for seasoning. Serves 6-9.

Mushroom-Stuffed Cabbage
1 head of cabbage
3 tablespoons vegetable oil
1/2 pound mushrooms, sliced
1/2 cup chopped onion
1/2 cup raw rice
1 cup boiling water
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup canned tomato sauce

Cover the cabbage with boiling water and let stand 10 minutes to soften. Carefully remove 16 leaves.

Heat 1 tablespoon of the oil in a skillet; saut the mushrooms and onion 10 minutes. Heat 1 tablespoon oil in a saucepan; stir the rice into it until yellow. Add the water; cover and cook over low heat until tender and dry. Mix in the sauted vegetables, salt and pepper. Place a heaping tablespoon of the mixture on each cabbage leaf; turn in the ends and roll up.

Shred half the remaining cabbage and spread in a casserole; arrange the cabbage rolls over it. Add the tomato sauce and remaining oil. Cover and bake in a 350 oven 1 hour, removing the cover for the last 15 minutes. Taste for seasoning. Serves 4 as a main course; 8 as a vegetable.

Repollo en Sorpreso
(Stuffed Cabbage, Spanish Style)
4-pound solid head of cabbage
1/2 pound sausage meat
1 cup cooked rice
1 cup chopped cooked spinach
1/2 cup chopped onion
2 cloves garlic, minced
1 tomato, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups beef broth

Wash the cabbage thoroughly. Cut off the stem end, and then scoop out the center of the top. Chop the scooped-out portion; mix with the sausage meat, rice, spinach, onion, garlic, tomato, salt and pepper. Stuff the cabbage, using all the mixture. Tie in cheesecloth. Place in a saucepan with the broth; bring to a boil, cover and cook over low heat 2 hours. Add a little more broth or boiling water while cooking to keep liquid almost to the top of the cabbage. Lift out, drain well and unwrap. Cut in wedges. Serves 4-6.

Golombki
(Polish Stuffed Cabbage)
1 large head of cabbage
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 cup half-cooked rice
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 egg
2 cups beef broth
1 8-ounce can tomato sauce
3/4 cup seedless raisins
1/2 cup sour cream

Wash the cabbage thoroughly. Cover with water, bring to a boil and cook over low heat 5 minutes. Drain. Cool and carefully remove 18-20 outer leaves.

Mix together the meats, rice, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the egg. Place a tablespoon of the mixture on each leaf, tuck the ends in and roll up. (If there is meat mixture left, use more cabbage leaves, or make meat balls which can be put in the dish.) Arrange the rolls in a baking dish. Mix together the broth, tomato sauce and remaining salt and pepper. Pour over the rolls. Cover dish, bake in a 300 oven 1 hour. Add raisins; bake, uncovered, 45 minutes longer. Mix in the sour cream and taste for seasoning. Serves 6-8.

Stuffed Grape Leaves
1 can grape leaves
2 cups beef broth
1/4 cup lemon juice
1 tablespoon tomato paste

Buy the grape leaves in Greek, Armenian or specialty shops. Use 40 leaves for stuffing, and the rest for lining the pan and between the layers. Drain the leaves and cover with hot water. Drain and spread out on a flat surface. Cut off the stems. Put a tablespoon of the selected filling (below) on each leaf. Fold opposite ends toward the center, then roll up like a sausage. Cover the bottom of a heavy deep skillet with leaves and arrange the rolls in layers, separating each layer with leaves. Add a mixture of the broth, lemon juice and tomato paste. Put a plate on top to weight it down, and cover the skillet. Cook over low heat 1 1/4 hours, or until tender.

Rice Filling(for Grape Leaves)
3/4 cup olive oil
3 cups chopped onions
1 1/4 cups raw rice
1/4 cup currant or seedless raisins
3/4 cup chopped dill or parsley
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoons ground allspice
1/2 cup boiling water

Heat 1/2 cup oil in a skillet; mix in the onions and rice. Saut over low heat 15 minutes, stirring very frequently. Mix in the currants, dill, salt, pepper and allspice; cook 3 minutes. Add the remaining oil and water. Cover and cook over very low heat 20 minutes, or until tender. Watch carefully to prevent burning. Proceed as directed in recipe for Stuffed Grape Leaves. Serve hot or cold. Garnish with lemon slices. Serves 6-8.

Meat Stuffing(For Grape Leaves)
1 pound ground beef
1 cup half-cooked rice
1 1/2 teaspoons salt
1/2 teaspoons freshly ground pepper
1/2 teaspoon cinnamon
1/2 cup chopped scallions(green onions)
1/2 cup chopped parsley
2 tablespoons melted butter

Mix all the ingredients together lightly. Proceed as directed in recipe for Stuffed Grape Leaves. Serve hot, with yogurt. Serves 6-8.

Stuffed Kohlrabi
8 kohlrabi
1/2 cup chopped onion
3/4 pound sausage meat
1/2 cup bread cubes
1 egg, beaten
1 hard-cooked egg, chopped
1/4 teaspoon freshly ground black pepper
? teaspoon marjoram

Peel the kohlrabi and cook in boiling salted water 15 minutes, or until tender. Drain. Scoop out the centers and chop fine.

Fry the onion and sausage meat until no pink remains. Mix frequently to prevent lumps from forming. Drain, reserving the fat.

Soak the bread cubes in water 5 minutes. Drain well; mix with the sausage and add the beaten egg, chopped egg, pepper and marjoram. Mix well and taste for seasoning. Stuff the kohlrabi; you will not use all the mixture. Spread the remaining sausage mixture on the bottom of a pie plate. Arrange the kohlrabi over it and brush with the sausage fat. Bake in a preheated 425 oven 15 minutes, basting once or twice with the fat. Serves 4.

NOTE: Chopped beef may be substituted for the sausage meat, if desired.

Baked Stuffed Mushrooms
24 large mushrooms
4 tablespoons vegetable oil
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons grated Parmesan cheese
1 tablespoon bread crumbs

Wash and dry the mushrooms. Remove the stems and chop fine. Heat 2 tablespoons oil in a skillet; saut the onion and green pepper 5 minutes. Add the chopped stems; saut 5 minutes. Mix in the salt, pepper, cheese and bread crumbs; stuff the mushrooms with the mixture. Place in an oiled baking dish and sprinkle with the remaining oil. Bake in a 375 oven 15 minutes. Serves 6.

Funghi alla Parmagiana
(Cheese-Stuffed Mushrooms)
1 1/2 pounds mushrooms
1/4 cup grated Parmesan cheese
1 cup dry bread crumbs
1/4 cup grated onion
2 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon oregano
3/4 cup olive oil

Buy large, even-sized mushrooms. Wash but do not peel them. Remove the stems and chop; mix with the cheese, bread crumbs, onion, garlic, parsley, salt, pepper and oregano. Stuff the mushroom caps with the mixture.

Pour a little oil into a baking pan. Arrange the mushrooms in it. Pour the remaining oil over them, being sure to get a little in each mushroom. Bake in a 350 oven 25 minutes. Serve as an appetizer or as a vegetable. Serves 6-8.

Baked Mushroom-Stuffed Tomatoes
4 firm tomatoes
4 tablespoons butter or margarine
1/2 cup chopped onion
1 cup chopped mushrooms
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon marjoram
2 cups soft bread crumbs
1 101/2-ounce can mushroom soup

Cut a slice off the stem end of the tomatoes. Scoop out the pulp and reserve. Melt the butter in a skillet; saut the onion 3 minutes. Add the mushrooms and saut 3 minutes. Mix in the tomato pulp, salt, pepper and marjoram; cook over low heat 10 minutes. Stir in the bread crumbs. Stuff the tomatoes and arrange in a shallow baking dish; pour the soup around them. Bake in a preheated 375 oven 30 minutes, or until tender. Serves 4.

Stuffed Pepper Salad
6 green peppers
1/2 cup olive oil
2 tablespoons wine vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon fry mustard
1/4 pound American cheese, diced
1/4 pound Swiss cheese, diced

Place the green peppers in a saucepan with water to cover. Boil 5 minutes. Drain, cool, and cut in half, removing the seeds and fibers. Chill.

Beat together the oil, vinegar, salt, pepper and mustard. Add the American and Swiss cheeses. Marinate for 30 minutes. Stuff the pepper halves with the cheese mixture. Serve on lettuce leaves. Serves 12.

Baked Stuffed Peppers
8 large green peppers
1 pound ground beef
1/2 cup light cream
1/2 cup soft bread crumbs
1 egg, beaten
1/2 cup coarsely chopped nuts
1/4 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 teaspoons salt
2 8-ounce cans tomato sauce
1/2 cup water

Cut a 1-inch piece from the stem end of the peppers; scoop out the seeds and fibers. Wash and dry.

Mix together the beef, cream, bread crumbs, egg, nuts, thyme, pepper and 1 teaspoon salt. Stuff the peppers; arrange in a baking dish. Mix together the tomato sauce, water and remaining salt; pour over the peppers. Cover tightly; bake in a preheated 400 oven 1 hour, or until peppers are tender. Serves 4-8.

Greek Rice-Stuffed Tomatoes
8 large firm tomatoes
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1 cup raw rice
2 tablespoons currants or seedless raisins
1 cup boiling water
2 tablespoons minced parsley
1/4 cup pine nuts or sliced almonds
1/2 cup dry bread crumbs

Cut a 1/2-inch piece off the stem end of the tomatoes; reserve tops. Scoop out as much of the pulp as possible. Sprinkle the insides of the tomatoes with half the salt and pepper; chop the pulp.

Heat 1/2 cup oil in a saucepan; brown the onion in it. Stir in the rice until coated. Mix in the tomato pulp, currants and remaining salt and pepper. Add the water; cover and cook over low heat 10 minutes. Mix in parsley and nuts; taste for seasoning. Stuff the tomatoes loosely; replace the tops. Arrange in an oiled baking dish. Brush with the remaining oil; sprinkle with the bread crumbs. Bake in a 350 oven 45 minutes. In Greece, the tomatoes are usually served cold, but they're delicious hot, too. Serves 4 as a main course; 8 as a vegetable.

Zucchini Ripieni alla Siciliana
(Stuffed Zucchini, Sicilian Style)
4 medium-sized zucchini
1/2 cup olive oil
3/4 cup chopped onion
1 clove garlic, minced
3/4 cup peeled chopped tomatoes
1/2 cup chopped mushrooms
1/2 cup fine dry bread crumbs
2 tablespoons minced parsley
2 tablespoons chopped capers
6 anchovies, chopped
1 teaspoon salt
1/2 teaspoon freshly ground back pepper
1/4 teaspoon basil

Scrub the zucchini, but do not peel. Cover with water, bring to a boil and cook over low heat 3 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp and dice it. Reserve the shells.

Heat 14 cup oil in a skillet; saute1 the onion 5 minutes. Add the pulp and garlic; saut 3 minutes. Mix in the tomatoes and mushrooms; cook 5 minutes.

Remove from the heat and mix in the bread crumbs, parsley, capers, anchovies, salt, pepper and basil. Stuff the shells and place in an oiled baking dish. Sprinkle with the remaining oil. Bake in a 350 oven 30 minutes. Serve hot or cold. Serves 4-8.

Baked Stuffed Zucchini 3 medium-sized zucchini(1 1/2 pounds)
3 tablespoons vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/4 teaspoons salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 cups soft bread crumbs

Wash and scrub the zucchini. Cook in boiling salted water 8 minutes. Drain well and cut in half lengthwise. Scoop out the pulp and chop; reserve the shells. Heat the oil in a skillet; saut the onion and garlic 5 minutes. Add the pulp; saut 5 minutes. Mix in the salt, pepper, oregano and bread crumbs. Stuff the zucchini; arrange in a greased baking dish. Bake in a 375 oven 20 minutes, or until browned and tender. Serves 6.