Good Eats: Recipes 4-16-08

The Edmond Sun

EDMOND April 16, 2008 12:04 pm

— Galumpki (Polish Stuffed Cabbage Rolls)
Servings: 8
Ingredients
1 pound Organic Prairie Lean Ground Beef
1/2 cup long grain white rice (uncooked)
1 medium onion, minced
Salt and pepper
1 medium-large head green cabbage
1 can (28 ounces) whole tomatoes or 1 quart home-canned whole tomatoes, with juices
Bottled tomato juice, if needed

Directions
Add water to a large pot or deep pan, to a depth of two or more inches and bring to boil. Meanwhile, mix beef, rice, onions, and salt and pepper to taste. Form the mixture into rounded shapes that are about the size of a kiwi, 15-20 total. Set aside.
Use a sturdy, small knife to cut out the center core of the cabbage. Place whole cabbage core side down in the boiling water. Turn it occasionally in the boiling water to allow the leaves to soften. Using tongs or your fingers, carefully peel softened leaves off the cabbage (you can transfer the head to a colander and run water over it to cool it a bit first, if desired). After the outer leaves have been peeled off, return cabbage head to the pan to continue softening the inner leaves. Peel off as many leaves of the cabbage as you have meat balls.
Heat oven to 350 degrees Fahrenheit. Butter or oil a deep 9- by-13-inch glass or ceramic baking dish, or a large roasting pan. Use a sharp knife to trim off part of the thicker, rounded portion of the rib on each cabbage leaf— this will help them fold up better. For each roll, place a meatball on the inside of the leaf, fold the bottom of the leaf over the meat, fold the sides over that, and then roll the whole thing up. Place the rolls in the baking dish or pan in a single layer, seam side down.
Cut the remaining cabbage into chunks about the same size as the meatballs, and place them over and around the rolls. Arrange the tomatoes (you can cut them in half if they’re large), over the rolls and pour the tomato liquid over all. The liquid should come about one-quarter way up the sides of the rolls; if not, add tomato juice as needed. If you’ve used unsalted tomatoes and juice, add salt and pepper to taste at this point.
Cover the dish tightly with aluminum foil or a lid and bake until rice in the meatballs is fully cooked, 1 to 2 hours. You can check for doneness by slicing into one of the rolls. Serve hot from the oven.
(Recipe courtesy of Maria Vakulskas Rosmann for Organic Valley Family of Farms.)


Souffléd Twice-Baked Potatoes with Kale or Spinach
Servings: 6
Ingredients
6 large baking potatoes (about 3 pounds)
3 tablespoons Organic Valley Butter, softened
1/2 cup Organic Valley Milk, heated
2 large Organic Valley Eggs
3/4 to 1 cup cooked and finely chopped kale or spinach
2 to 3 tablespoons minced fresh chives or parsley
Salt and pepper to taste
Directions
Heat oven to 375 degrees Fahrenheit. Scrub potatoes; prick each one with a sharp fork in 2 to 3 places. Bake until fully tender when pierced with a fork, about 1 1/4 hours.
Cut a 1/2-inch slice lengthwise from each potato. Scoop out flesh from top slices and from inside the potatoes, to make shells with 1/4-inch thick “walls.”
Pass the still-hot potato flesh through a potato ricer. (You also can mash the potatoes with electric beaters, but don’t overdo it, or the spuds will become gluey). Use a rubber spatula to fold butter and hot milk into potatoes.
Separate the eggs, placing yolks in a small bowl and whites in a clean, medium bowl. Beat egg yolks; fold yolks, kale or spinach, chives, salt and pepper into potatoes.
Use clean electric beaters or a large whisk to whip egg whites until firm, but not stiff. Fold a quarter of them into potato mixture, then gently fold in the rest.
Heap mixture into potato shells. Place on ungreased baking pan; bake until potato mixture is brown-tipped and heated through, about 25 minutes.
For more organic recipes, visit www.organicvalley.coop.
(Recipe courtesy of Terese Allen for Organic Valley Family of Farms.)

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