The Bardic Chef

Broiled Beholder and Other Dungeon Delicacies

Never make assumptions of anyone. Even if the entire world around you calls them evil, screeches their sins at you, swears they are noth...

Recipe: Barovian Stuffed Cabbage Rolls

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Never make assumptions of anyone. Even if the entire world around you calls them evil, screeches their sins at you, swears they are nothing but disastrous - unless you have experienced this yourself, there is no reason to assume they're correct. The masses are often wrong. Now... the masses can often be right too, so be cautious, but don't throw the baby out with the bathwater. Even the most twisted, vile, loathesome creatures can have a string of humanity trapped in them somewhere. Your only chance to bring it out is to never lose sight of it. 

[The pages of this recipe are blood-spattered, and hastily written. The actual account of this recipe can be found here. It's been changed to mask the horror of that day.] 

Barovian Stuffed Cabbage Rolls

Ingredients:
2 Cabbages
1 Egg
1 Onion
1 lb Ground Beef (replace with nearly any ground meat if needed)
1 tbsp Paprika
Day old bread
1 cup Prepared Sauerkraut
1 tsp Salt
1 tsp Pepper
1/4 cup Tomato Paste
1/2 cup Red Wine

Directions:
Combine ground beef, onion, cubed bread, salt, pepper, and paprika in a bowl. Mix well.
Fill large cauldron with water. Trim outer cabbage leaves, and stick a fork into the cabbage core. In boiling water, loosen and then remove the outer leaves as they get soft. Chop smallest pieces and cut off the stem. Add 2 tbsp of filling onto each leaf and fold.
Combine red wine and tomato paste, along with added paprika in a pan and simmer until sauce is thick. Place on the bottom of cauldron or deep pot. Place cabbage rolls in the pot, seam side down, and cover in sauerkraut and cabbage slices. Add more sauce, and boil for 2 hours. Serve.

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