Ingredients:

2 pounds beef rounds
2 onions, one sliced, the other diced
1/2 pound of bacon, cut into fine strips
1/2 pound sharp cheddar cheese, cut into strips
3-4 pickles, cut into strips
3-4 tablespoon all -purpose flour
Vegetable oil, for frying
1 bay leaf
1 cup beef stock (or one bouillon cube dissolved in 1 cup hot water)
2 tablespoons sour cream
Salt and freshly ground pepper, to taste

Procedure:

Salt and pepper each patty lightly. In the center of each, place a slice of onion, a trip of bacon, a strip of cheese, and a strip of pickle. Add more pepper. Roll each patty around its filling and close with the toothpick or tie together with thread. Place the flour in the shallow dish. Roll each rolade in flour until it is completely covered with a thin layer. Coat a bottom of a large skillet with oil, and place it over high heat; brown the rolades on all sides. In a separate pot over medium heat, saute the diced onion in vegetable oil until golden. Reduce the heat to low and add a browned rolades and the bay leaf. Cover and simmer.Using the frying pan in which the rolades were browned, heat a stock until it bubbles. Pour the hot stock into a pot with the rolades and simmer over low heat until tender, about 2 hours. Check occasionally to see if you should add some water. Make sure the rolades do not stick to the bottom of the pot. Remove the rolades from the heat, remove the bay leaf, stir in the sour cream, and check the seasoning, adding salt and pepper if necessary.

Ingredients:

Home made noodles

300 grams flour
2 small eggs
30-50 ml water
1/2 teaspoon salt

Procedure:

Sieve the flour. Mix flour with eggs, salt and water in the bowl. Made a dough with hands until firm. Make sure it is not too sticky and not too dry. Divide into 2-4 parts and roll each piece into a thin sheet on a floured board (see the picture of the dough in the recipe for crust. Leave on the clean towel sprinkled with flour until the dough would dry out a bit. After the thin pieces are dried roll it and cut with the knife into the pieces the size of lasagne noodles.Pour into the boiled salted water and cook until soft.

Instead of preparing the home-made noodles you can buy lasagne noodles or homemade style wide noodles. But - the noodles made at home are the best.

Lasagne cabbage

100 grams bacon
70 grams onion
one medium or small cabbage
cumin, salt and pepper to taste

Procedure:

Cut the bacon into slices and pour into the hot pan. Add onion sliced into small cubes. Wash and cut fresh green cabbage into the slices of the width a bit wider than lasagne noodles. Add cabbage into the pan with melted bacon and onion, add some water. Steam in the open pot, add cumin, pepper and salt. Finally add the cooked pasta, mix it well - now lazanki are ready to eat.

Ingredients:

I head cabbage (medium or large)
1.5 lb ground beef, pork, veal (you can use the mixture of different meats or just pork but the total weight should be about 1.5 lbs)
16 oz can tomato sauce
2.5 cups rice
salt and pepper to taste
Optional:
1 maggi cube (beef, chicken or vegetable flavor bouillon cube)
100 g fresh mushrooms
some onion
1-2 Tbsp. margarine

Procedure:

Stuffing (filling) preparation

Cook the rice. In one pan heat the ground meat, add salt and pepper to taste. In another pan fry sliced onion with margarine, add sliced mushrooms, salt and pepper to taste, some water if needed. When it is all ready - mix well rice, ground beef and mushrooms together, taste, add spices if needed.

Cabbage wrap preparation

Remove the core from the cabbage. Place the cabbage to a big pot with boiling water (it does not need to cover the whole cabbage, but then you have to flip the cabbage to make sure that the whole head would heat up), remove the leaves as they soften one after one. You may keep a water heated on low heat.

I usually prepare cabbage leaves after stuffing is ready because the leaves need to be warm to wrap nicely around the stuffing.

Cabbage rolls preparation

Place about 1-2 Tbsp. of the meat mixture (depending on the size of the leaf) in the center of the cabbage leaf and wrap the leaf like an envelope with the meat inside - this is a pigeon (golabek). Put some empty leaves on the bottom of the big pot to prevent burning, place the pigeons close to each other in the layers, so that they would not loose filling during cooking.

The secret of Bigos is that it gets better as it’s reheated. The more it heated the better it gets. Serve with good bread.

Ingredients:

4 lbs. sauerkraut
1 cup apple juice
1 lb. smoked pork
1 lb. spareribs
1/4 bacon
1 can tomatoes (large)
2 cups water
2 bay leaves
black pepper
salt
4 lbs. cabbage
1 lb. pork loin or pork ribs
1 lb. smoked kielbasa (sausage)
1/2 cup onion (chopped)
16 ounces mushrooms (fresh)
1 ounce mushroom (dried)
2 tablespoon flour

Procedure:

Brown pork and spareribs in a large heavy pot.m Add smoked pork with one cup of water and simmer until one hour. Add the sauerkraut and one cup apple juice. Chop the cabbage fine and add to sauerkraut. Add lots of pepper and salt, cover and simmer for one hour. Remove lid and keep pot on a very low simmer. In a pan, Fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fats and fry onions, mushrooms and flour until they just brown. Mix into sauerkraut mixture. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes. bring to a boil, simmer 30 minutes, and serve hot.