Recipes

Ingredients: 1 real large caput of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 loving cup vegetable, chicken or beef stock 1/2 loving cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten body of body of water salt freshly soil dark pepper two lbs Yukon Gold potatoes, peeled in addition to cubed 1 large onion, chopped 1 tablespoon butter 1/3 loving cup milk two cups diced cooked corned beef * 1 1/2 tablespoons xanthous mustard seeds Directions: for the filling: Bring the stock, common salt in addition to pepper to a boil. Mix the kasha in addition to the egg together inwards a small-scale bowl. Add to the stock mixture, comprehend in addition to laid upwards until the liquid is fully absorbed, nearly 10 minutes. Stir. Set aside. Meanwhile, convey a large pot of salted H2O to boil. Add the murphy in addition to onion. Cook until the potatoes are fork tender. Drain. Add butter, mil

Ingredients: 1 real large caput of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 loving cup vegetable, chicken or beef stock 1/2 loving cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten body of body of water salt freshly soil dark pepper two lbs Yukon Gold potatoes, peeled in addition to cubed 1 large onion, chopped 1 tablespoon butter 1/3 loving cup milk two cups diced cooked corned beef * 1 1/2 tablespoons xanthous mustard seeds Directions: for the filling: Bring the stock, common salt in addition to pepper to a boil. Mix the kasha in addition to the egg together inwards a small-scale bowl. Add to the stock mixture, comprehend in addition to laid upwards until the liquid is fully absorbed, nearly 10 minutes. Stir. Set aside. Meanwhile, convey a large pot of salted H2O to boil. Add the murphy in addition to onion. Cook until the potatoes are fork tender. Drain. Add butter, mil

Ingredients: 1 real large caput of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 loving cup vegetable, chicken or beef stock 1/2 loving cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten body of body of water salt freshly soil dark pepper two lbs Yukon Gold potatoes, peeled in addition to cubed 1 large onion, chopped 1 tablespoon butter 1/3 loving cup milk two cups diced cooked corned beef * 1 1/2 tablespoons xanthous mustard seeds Directions: for the filling: Bring the stock, common salt in addition to pepper to a boil. Mix the kasha in addition to the egg together inwards a small-scale bowl. Add to the stock mixture, comprehend in addition to laid upwards until the liquid is fully absorbed, nearly 10 minutes. Stir. Set aside. Meanwhile, convey a large pot of salted H2O to boil. Add the murphy in addition to onion. Cook until the potatoes are fork tender. Drain. Add butter, mil