Sour Cream Buns Recipe Recipes Recipe For Stuffed

STUFFED CABBAGE WITH SAUERKRAUT

Steps:

• Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;

STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350°F.
• In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
• Cool; separate leaves and set aside.
• Melt butter in a skillet and sauté onions until they are golden.
• Put half of the onions in a bowl with the ground beef.
• Mix in the rice and allspice with our hands.
• To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
• Simmer for 15 minutes.
• Stir in burgundy wine.
• Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
• Fold leaf over to enclose meat and roll up folding sides inches.
• Place rolls, seam side down in a baking dish.
• Cover with tomato mixture and bake, uncovered for 1 hour.
• Serve with sour cream.

STUFFED MUSHROOMS WITH SOUR CREAM

Steps:

• Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
• Preheat air fryer to 350 degrees F (175 degrees C).
• Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
• Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

SOUR CREAM CHICKEN AND STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
• Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.