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  Re: Re: Russian Hamburgers
  By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am

BC> Title: Russian Hamburgers

DD> If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's Russian
DD> cousin) Badinov at my fingertips.   Bv)=

DD> Title: Classic Kotlety

Thanks!  I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice.  :)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Cabbage
 Categories: Beef, Cabbage, Stuffed veg
      Yield: 12 Servings
 
      1 lg Cabbage
      3 lb Ground beef
      1 lg Onion; diced small
      1    Egg
      1 c  Minute Rice
      1 oz A-1 steak sauce
      2 tb Heinz 57 sauce
      2 tb Ketchup
     28 oz Can sauerkraut
      1 ts Salt
     56 oz Crushed tomatoes (2 cans)
 
  Preheat oven to 350?F.
  
  Remove core from head of cabbage. Place in a large pot, add enough
  water to cover head. Remove cabbage, season water with salt to taste,
  and bring to a boil.
  
  While the water is heating, mix ground beef, onion, eggs, and rice.
  Mix well. Add A-1 sauce, Heinz sauce, and ketchup, mix with hands
  until blended.
  
  When water boils, add cabbage head carefully. Cook until outer leaves
  loosen. Remove loose leaves to a jelly roll pan to cool as they become
  soft. Do not overcook! Repeat until all leaves are removed. Cut tough
  center stalk from each leaf.
  
  Starting with large leaf, lay out on flat surface. Take a fistful of
  the ground beef mixture and place in the middle of leaf. Roll up,
  tucking in sides. Repeat until you have filled a roasting pan. I use
  a very large roasting pan and make rolls until I run out of meat or
  cabbage. Cover cabbage rolls evenly with sauerkraut, and cover all
  with crushed tomatoes. Cover roasting pan and bake for approximately
  2 hours.
  
  I make these in a big batch as they freeze well and we have extra
  meals. Also for convenience, I put two to a ziploc bag and freeze. A
  quick lunch!
  
  Suggestions:
  
  If you run out of meat and have cabbage left: Put cabbage in a small
  saucepan, cover with water, add onion, and pepper. Cook until tender.
  
  If you have ground beef left: Roll into meatballs, lay on top of the
  tomatoes in roasting pan and cook or saute in small flying pan until
  done. Store in plastic ziploc bag for later quick meal. Can be
  frozen. In a small saucepan, add 1 tb oil. Add thawed meatballs. Open
  can of cream of mushroom soup, add to saucepan. Add a little water to
  make gravy. I use a couple of drops of Kitchen Bouquet Browning &
  Seasoning sauce to get it to a nice brown color. Simmer for 15 to 20
  minutes. Serve with almost anything!
  
  Recipe by Margaret Young
 
MMMMM
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