Tomatoes Stuffed with Meat


8 tomatoes
200 g/8 oz meat
1/4 cup rice
1 onion
2-3 tbsp oil

Use medium-sized tomatoes in this recipe. Wash tomatoes in cold water, cut off the stem side and remove seeds and flesh, being careful not to break the walls.

Season prepared tomatoes with salt and pepper and fill with stuffing.

Make stuffing from finely chopped or ground meat mixed with cooked rice, diced browned onions, salt, and pepper.

Put tomatoes into an oiled skillet, top with grated cheese if desired, sprinkle with oil and bake in a preheated oven for 15-20 minutes. To serve put cooked tomatoes on a serving plate and pour sour cream sauce on top. Sprinkle with finely chopped dill or parsley leaves.

Turnips Stuffed with Farina


10 medium turnips
1/4 cup farina
1 cup milk
1 tbsp sugar
25 g/1 oz cheese
3 tbsp butter

Peel and wash turnips and add them to a pot with hot water. Cook until half-cooked. Scoop out the insides of the turnips and finish cooking it, then mash through a sieve, and mix with farina cooked in milk, sugar, and butter. Stuff turnips with prepared stuffing, put them into a well-oiled skillet, sprinkle with grated cheese, brush with melted butter and bake in the preheated oven for 20-25 minutes.

Turnips can also be stuffed with meat stuffing.

Vegetable Cabbage Rolls (Holubtsi)


1 kg/2 lb 4 oz green cabbage
3-4 carrots
2-3 onions
1 parsnip
1 rib celery
2 tomatoes
1 cup sour cream
2 tbsp tomato paste
2 tbsp oil

Remove outer leaves and core from a head of green cabbage, put it into a pot with salted boiling water and boil for 10-20 minutes. Put cabbage into a colander and let it drain, then separate into leaves. Soften large cores of leaves with a meat mallet, or cut them off with a knife. Working with one leaf at a time put vegetable stuffing into the middle of the leaf and roll it into an oblong shape. Lightly fry holubtsi in a skillet with oil, put them into a pot, add sour cream, tomato paste, cover the pot and braise on low heat or in the preheated oven for 30-40 minutes. Baste rolls with cooking liquid a couple of times during cooking. Put cooked holubtsi on a serving plate and pour braising liquid on top.

Stuffed Zucchini

Use medium-sized zucchini for stuffing. Cut off the ends and peel zucchini, remove seeds with a spoon. Wash them inside and out, stuff with stuffing (meat, grain, mushroom, or vegetable), and fry in oil on all sides. Put zucchini into a pot, add stock or sour cream, cover and braise 30-40 minutes. When serving put zucchini on a serving plate, cut into servings and pour the sauce obtained from cooking on top.

Stuffed Beets

Wash beets, bake until cooked through, then peel and remove insides with a teaspoon. Stuff prepared beets with meat and rice stuffing, put on well oiled ovenproof skillet and bake in a preheated oven 15-20 minutes. Just before serving pour sour cream over stuffed beets, put them back into the oven for couple of minutes, then move beets to a serving plate and pour the sauce from the skillet on top.

Stuffed Bell Peppers

Wash green bell peppers, remove top together with stem, and clear all the seeds. Parboil prepared peppers in salted boiling water for 2-3 minutes, then drain in a strainer. Fill with prepared stuffing (meat, rice, or vegetable), put into a pot in one or two layers, cover with broth, add butter and tomato paste, and braise covered in a preheated oven or on top of the stove for 30-40 minutes. Top with sour cream sauce just before serving.

Peppers can be served hot or cold. If serving cold — use vegetable oil instead of butter in this recipe.

Stuffed Cabbage


1 head green cabbage
500 g/1 lb 2 oz meat
125 g/5 oz white bread
3/4 cups milk
1 cup sour cream
3 tbsp vegetable oil

Take a medium-sized head of cabbage, remove outer leaves and core and put into a salted boiling water. Cook until leaves become pliable and would not break when handled, remove cabbage from the water and drain well. To make stuffing wash meat and pass it through a meat grinder, mix it with bread soaked in milk, and pass the mixture through the meat grinder once more. Season stuffing with salt and add some oil, mix well to incorporate. When cabbage is cool enough to handle — separate leaves, lightly season with salt and put stuffing between them, then push leaves back together into the shape of the whole head of cabbage. Put stuffed cabbage into an oven-proof skillet, drizzle with oil, add stock or water to the skillet, and put it into preheated oven for an hour.

Approximately 15-20 minutes before finish pour sour cream over cabbage. Move cooked cabbage into a serving plate, cut into servings and pour strained sauce from cooking over it.

If desired — replace meat stuffing with stuffing made from rice, mushroom, and onions, in which case add 2-3 eggs to the stuffing.