Vegetable Cabbage Rolls (Holubtsi)

Ingredients:

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.

Eggplants Fried with Onions

Ingredients:

2 eggplants
2 onions
3 tbsp flour
1/2 cup sour cream
1 tbsp tomato paste
3 tbsp butter

Wash eggplants, cut the stem off, scald with boiling water, and slice into thin slices. Season eggplant slices with salt, coat with flour and fry in butter on both sides. Peel and slice onions and also fry in butter. Put cooked eggplant slices on a plate alternating them with slices of onions. Add sour cream and tomato paste to the skillet that was used to cook eggplants, mix everything well and bring to simmer, then pour the sauce over eggplants.

Fried Zucchini

Select medium zucchini with small seeds for frying. Peel zucchini and slice into slices 1 cm (~1/2 in) thick, season with salt, coat with flour and fry in butter on both sides until nicely browned.

If fried zucchini are still not cooked through, cover the the skillet and cook on low heat for 5-10 minutes.

If desired — add sour cream to zucchini in the skillet and bring to simmer, or just serve sour cream on a side.

Cabbage Schnitzel

Ingredients:

1 kg/2 lb 4 oz cabbage
1/2 cup flour
2 eggs
1/2 cup breadcrumbs
3 tbsp butter

Remove outer leaves and core of the cabbage and cook it in salted water until cooked through. Put cabbage into a strainer and let all the water drain, then separate into separate leaves, and either flatten thick ribs with a mallet or cut them off with a knife. Fold each leaf in a shape of an envelope, coat with flour, dip in beaten eggs, coat with breadcrumbs, and fry in butter on all sides. To serve — put cabbage on a serving plate. Serve sour cream or sour cream sauce on a side.

Carrot Croquettes

Ingredients:

1 kg/2 lb 4 oz carrots
1/2 cup farina
1/2 cup milk
3 eggs, separated
1/2 cup breadcrumbs
1 tsp sugar
3 tbsp butter

Slice or julienne washed and peeled carrots, add to a pot with hot milk, sugar, and 1 tbsp of butter. Cover the pot and braise carrots on medium heat until cooked, stirring from time to time to prevent burning. Add farina to cooked carrots and continue cooking on low heat for 8-10 minutes stirring frequently. Remove pot from the heat, add egg yolks and mix well to incorporate and let the mixture cool. Form croquettes from cooled carrots, dip into egg whites, coat with breadcrumbs, and fry in butter on a heated skillet. Serve with sour cream sauce or milk sauce.