These savory recipes pair well with the baked potato casserole known as kugelis. The beet soup, called borscht in Ukrania, can also be garnished with dill or cucumber. The savory cabbage rolls can be prepared in a crockpot. Since Italian sausage is often served with kugelis, a recipe for
stuffed jalapenos provides both a savory and spicy side selection.
Beet Soup
3 tbsp. olive oil 1 med. onion, chopped 3 cloves garlic, minced 6 medium beets, peeled and
chopped 2 cups beef stock salt and freshly ground pepper Heavy cream Warm olive oil in a large saucepan
over medium heat. stir in onions and garlic; cook until soft but not browned, about 5 minutes. stir in beets and cook for 1 minute. stir in stock and season with salt and pepper. Bring to a boil, cover and simmer until beets are tender, about 20-30 minutes. remove from heat and allow to cool slightly. in batches, add soup to a food processor and pulse until liquefied. return soup to saucepan and gently heat. ladle into bowls and garnish with a swirl of cream.
— allrecipes.com
Savory Cabbage Rolls
1 head green cabbage 1 lb. lean ground beef 1/2 lb. ground pork 1 small onion, chopped fine 1 cup minute brown rice, cooked 2 tbsp. olive oil
14.5 oz. can diced tomatoes 27 oz. can sauerkraut 1/4 tsp. salt (to taste) 1/2 tsp. black pepper (to taste) Wash cabbage and steam or micro-
wave the cabbage leaves until tender. let cool. Cut out the tough stalk from the bottom of the leaves, taking care to leave the rest intact. set aside.
save the inner leaves that are too small to roll, and the bits and pieces.
in a large bowl combine the meats, oil, rice, 3 t. tomato puree, salt and pep- per.
in each leaf, put 3 tbsp. filling at the thick end in the middle of the leaf, about 1 inch from the end. fold end over fill- ing, tuck both sides up around filling, and roll. repeat until leaves/filling are used.
in a 9x13-inch metal roasting pan sprayed with nonstick spray, place a lay- er of the unused pieces of cabbage. this will prevent the rolls from sticking. then put a layer of cabbage rolls to cover the bottom. top with half the sauerkraut and all of the tomatoes. Add another layer of cabbage rolls, cover with the rest of the sauerkraut, and spread the rest of the puree over the top. Add water just until it comes up on sides of pan.
a preheated 325-degree oven for 2 1/2 hours. to serve, place 2-3 cabbage rolls on plate and sauerkraut-tomatoes as a bed underneath or on the side.
it is recommended to make a day in advance. refrigerate overnight and re- heat at 350 degrees until hot (about 45 minutes).
— justapinch.com
Jalapenos Stuffed with Sausage
1 1/2 lbs. jalapeno peppers 8 oz. cream cheese (softened) 1 cup parmesan cheese (freshly
grated) 1 lb. ground italian sausage
(cooked) Combine cooked and cooled
sausage, softened cream cheese and parmesan cheese.
Wash the jalapenos and cut them in half with a sharp knife. remove the seeds and membrane with a knife. fill each jalapeno half with about 1 to 1 1/2 tbsp. of filling. place on a bak- ing sheet or roasting pan. Bake in a preheated 425-degree oven for 20 minutes.