The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall Page B
Authors: Russ Crandall
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the brisket rests, separate the fat from the reserved braising liquid using a fat separator and serve the defatted liquid alongside the brisket, mixing with additional barbecue sauce if desired.
Stuffed Cabbage Rolls
Cabbage rolls are found all over Europe, Asia, and the Middle East. They are staple dishes in Croatia, Poland, the Ukraine, Russia, and Sweden; this recipe follows the Russian interpretation.
There is some controversy over the origin of the dish. One common theory is based on its name, which could be linked to the Russian word for pigeons (goluby), which is very close to the word for cabbage rolls (golubsy). Russian cuisine and culture were heavily influenced by the French in the 17th and 18th centuries, and these stuffed cabbage rolls could be an attempt to re-create roasted pigeons, a popular French dish at the time.
SERVES: 6 PREP TIME: 10 MINUTES COOKING TIME: 2 HOURS
6 TBSP. BUTTER, DIVIDED
1 ONION, FINELY CHOPPED
6 CLOVES GARLIC, MINCED
1 LB. GROUND BEEF
1 TSP. SEA SALT
1 1/2 TSP. BLACK PEPPER, DIVIDED
1 TSP. DRIED DILL
1 TSP. MUSTARD POWDER
2 CUPS WARM COOKED RICE ( SEE HERE )
2 CARROTS, SHREDDED (~1/2 CUP)
1 HEAD GREEN CABBAGE
1 (14 OZ.) CAN TOMATO SAUCE
1. Warm 2 Tbsp. of the butter over medium heat, then add the onion and sauté until softened, about 6 minutes. Add the garlic and sauté for another minute, then add the ground beef, salt, 1 tsp. of the pepper, dill, and mustard powder. Continue to cook, stirring frequently, until most of the pink has been cooked out of the beef, about 6 minutes. Stir in the cooked rice and carrots, then remove from the heat and set aside as you prepare the cabbage.
2. Cut out the core of the cabbage. Bring a stockpot of water to a boil on high heat. Drop the cabbage into the boiling water and press it down with a wooden spoon, boiling for 5 minutes. Carefully remove the cabbage from the water using 2 forks and strain in a colander for 1 minute, but keep the water boiling. Peel off the softened cabbage leaves, stopping when the leaves get hard and dry. Return the head of cabbage to the water, repeating the process.
3. Heat the remaining 4 Tbsp. butter in a saucepan on low. Stir in the tomato sauce and the remaining 1/2 tsp. pepper; allow to simmer while you make the rolls. Place the softened cabbage leaves on a cutting board and shave off the excess spine from the outer side of each leaf. Spoon some filling into the base end of the cabbage leaf and roll it together, tucking in the sides as you roll. One head of cabbage should yield 15-18 rolls.
4. Preheat the oven to 325°F. Place the rolls in a casserole dish, then spoon the tomato sauce over the rolls. Bake until cooked through, about 40 minutes.
Borscht
Borscht (Борщ) is a hearty soup most commonly associated with Russia, Poland, and the Ukraine. Its name likely comes from the Slavic name for hogweed (Borschevik), which was often used to flavor soups. Although potatoes were a later addition, the foundation of borscht as we know it today dates back at least to the 9th century. This recipe is the popular Russian version, which is served hot and with meat. To cut down on the cooking time, you could make this soup with premade broth, or even make it vegetarian by using just water. Instructions for each variation are provided below.
SERVES: 8 PREP TIME: 30 MINUTES COOKING TIME: 3 HOURS
2 CARROTS, DIVIDED
1 ONION, DIVIDED
3 LBS. BEEF BONES WITH MEAT ATTACHED (OXTAILS, SHANKS, KNUCKLES, OR A COMBINATION)
1 TSP. BLACK PEPPERCORNS
2 LARGE BEETS
1/2 TBSP. OLIVE OIL
3 TBSP. BUTTER
1 CLOVE GARLIC, MINCED
2 TBSP. TOMATO PASTE
1/4 CUP RED WINE VINEGAR
1/2 HEAD GREEN CABBAGE, SHREDDED
2 RUSSET OR YUKON GOLD POTATOES, PEELED AND CUBED
2 BAY LEAVES
1 SMALL HANDFUL PARSLEY, COARSELY CHOPPED
JUICE OF 1/2 LEMON (1 TBSP.)
SALT AND BLACK PEPPER TO TASTE
SOUR CREAM AND FRESH DILL FOR SERVING
1. Over an open flame or under a broiler, roast 1 carrot and half of the onion until charred, about 3
Stuffed Cabbage Rolls
Cabbage rolls are found all over Europe, Asia, and the Middle East. They are staple dishes in Croatia, Poland, the Ukraine, Russia, and Sweden; this recipe follows the Russian interpretation.
There is some controversy over the origin of the dish. One common theory is based on its name, which could be linked to the Russian word for pigeons (goluby), which is very close to the word for cabbage rolls (golubsy). Russian cuisine and culture were heavily influenced by the French in the 17th and 18th centuries, and these stuffed cabbage rolls could be an attempt to re-create roasted pigeons, a popular French dish at the time.
SERVES: 6 PREP TIME: 10 MINUTES COOKING TIME: 2 HOURS
6 TBSP. BUTTER, DIVIDED
1 ONION, FINELY CHOPPED
6 CLOVES GARLIC, MINCED
1 LB. GROUND BEEF
1 TSP. SEA SALT
1 1/2 TSP. BLACK PEPPER, DIVIDED
1 TSP. DRIED DILL
1 TSP. MUSTARD POWDER
2 CUPS WARM COOKED RICE ( SEE HERE )
2 CARROTS, SHREDDED (~1/2 CUP)
1 HEAD GREEN CABBAGE
1 (14 OZ.) CAN TOMATO SAUCE
1. Warm 2 Tbsp. of the butter over medium heat, then add the onion and sauté until softened, about 6 minutes. Add the garlic and sauté for another minute, then add the ground beef, salt, 1 tsp. of the pepper, dill, and mustard powder. Continue to cook, stirring frequently, until most of the pink has been cooked out of the beef, about 6 minutes. Stir in the cooked rice and carrots, then remove from the heat and set aside as you prepare the cabbage.
2. Cut out the core of the cabbage. Bring a stockpot of water to a boil on high heat. Drop the cabbage into the boiling water and press it down with a wooden spoon, boiling for 5 minutes. Carefully remove the cabbage from the water using 2 forks and strain in a colander for 1 minute, but keep the water boiling. Peel off the softened cabbage leaves, stopping when the leaves get hard and dry. Return the head of cabbage to the water, repeating the process.
3. Heat the remaining 4 Tbsp. butter in a saucepan on low. Stir in the tomato sauce and the remaining 1/2 tsp. pepper; allow to simmer while you make the rolls. Place the softened cabbage leaves on a cutting board and shave off the excess spine from the outer side of each leaf. Spoon some filling into the base end of the cabbage leaf and roll it together, tucking in the sides as you roll. One head of cabbage should yield 15-18 rolls.
4. Preheat the oven to 325°F. Place the rolls in a casserole dish, then spoon the tomato sauce over the rolls. Bake until cooked through, about 40 minutes.
Borscht
Borscht (Борщ) is a hearty soup most commonly associated with Russia, Poland, and the Ukraine. Its name likely comes from the Slavic name for hogweed (Borschevik), which was often used to flavor soups. Although potatoes were a later addition, the foundation of borscht as we know it today dates back at least to the 9th century. This recipe is the popular Russian version, which is served hot and with meat. To cut down on the cooking time, you could make this soup with premade broth, or even make it vegetarian by using just water. Instructions for each variation are provided below.
SERVES: 8 PREP TIME: 30 MINUTES COOKING TIME: 3 HOURS
2 CARROTS, DIVIDED
1 ONION, DIVIDED
3 LBS. BEEF BONES WITH MEAT ATTACHED (OXTAILS, SHANKS, KNUCKLES, OR A COMBINATION)
1 TSP. BLACK PEPPERCORNS
2 LARGE BEETS
1/2 TBSP. OLIVE OIL
3 TBSP. BUTTER
1 CLOVE GARLIC, MINCED
2 TBSP. TOMATO PASTE
1/4 CUP RED WINE VINEGAR
1/2 HEAD GREEN CABBAGE, SHREDDED
2 RUSSET OR YUKON GOLD POTATOES, PEELED AND CUBED
2 BAY LEAVES
1 SMALL HANDFUL PARSLEY, COARSELY CHOPPED
JUICE OF 1/2 LEMON (1 TBSP.)
SALT AND BLACK PEPPER TO TASTE
SOUR CREAM AND FRESH DILL FOR SERVING
1. Over an open flame or under a broiler, roast 1 carrot and half of the onion until charred, about 3
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