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Prosciutto and Cheese Swirls / Cabbage Rolls

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  • Jamie Rahm
    Recipe Exchange By Marilyn Walters Duluth News Tribune staff writer / August 3, 2000 Sandra Gulan of Virginia writes, ``These rolls are delicious warm with
    Message 1 of 1 , Oct 30, 2001
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      Recipe Exchange

      By Marilyn Walters
      Duluth News Tribune staff writer / August 3, 2000

      Sandra Gulan of Virginia writes, ``These rolls are delicious warm
      with butter or served as appetizers -- just make them only half as
      big.''

      Prosciutto and Cheese Swirls

      2 packages dry yeast
      1 1/2 cups warm water, 110 degrees
      2 tablespoons granulated sugar
      2 tablespoons olive oil
      1 tablespoon salt
      4 cups all-purpose flour
      1 cup finely chopped prosciutto, ham and salami
      1 cup Parmesan cheese, grated

      In large bowl, dissolve yeast in warm water. Let stand 5 minutes. Add
      sugar, oil, salt and 2-1/2 cups flour. Beat until dough is elastic,
      about 3 minutes. Add chopped meats, cheese and about 1 cup more of
      flour, to make a soft dough. Turn dough onto floured surface and
      knead until smooth and elastic and no longer sticky, adding flour as
      needed. Place dough into a greased bowl and let rise 1 hour until
      doubled.

      Remove dough from bowl and knead 1 to 2 minutes to remove air
      bubbles, add flour if sticky. Divide dough into 12 equal pieces. Roll
      each with palms of hands on counter to form an 18-inch strip. On a
      greased cookie sheet, coil each strip loosely to make a 4-inch
      diameter circle; tuck ends of circle under. Place circles 3 inches
      apart on cookie sheet. Let rise 30 minutes. Heat oven to 375 degrees
      and bake 20 minutes or until well-browned. Cool on rack.


      ``Matushka means little mother, indicating the wife of a Russian
      Orthodox priest,'' according to Christine Tetzlaff of Silver Bay, who
      says she makes these cabbage rolls with Matushka Kreta's sauce all
      the time.

      Cabbage Rolls

      8 cabbage leaves
      1 pound ground beef
      1 egg, beaten
      Salt and pepper
      1 cup cooked rice

      In a pan of simmering water, cook cabbage leaves until just softened,
      then drain. Combine beef, egg, salt, pepper and rice. Divide mixture
      among the cabbage leaves. Roll up, tucking in sides. Place in pan
      large enough to hold them. Cover with sauce and follow instructions
      for Matushka Kreta's Sauce.

      Matushka Kreta's Sauce for Cabbage Rolls

      1 can tomato soup
      1 small can tomato sauce
      2 tablespoons Worcestershire sauce
      A few strips of bacon

      Mix ingredients well, then pour over cabbage rolls. Bake at 350
      degrees, uncovered, for 1 hour. Place a few strips of bacon over the
      top and bake 25 more minutes or until done.
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