Russian Cookbook

450 gr Savoy cabbage
3 tablespoons butter
1 medium onion, chopped
500 gr potatoes, peeled and quartered
1 egg, beaten
2 tablespoons milk,
Salt and pepper, to taste

Preheat the oven to 190°C/375°F/Gas 5.

Lightly butter a 1.2 L / 5 cup charlotte mould. Line the base of the mould with greaseproof paper and butter again.

Bring a large saucepan with salted water to the boil. Remove 5—6 large leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes or until softened (but still green), then plunge them into cold water.

Chop the remaining cabbage.

Melt the butter in a heavy frying pan and cook the chopped onion for about 5 minutes or until it has just softened. Stir in the chopped cabbage and cook, stirring frequently over medium heat for 10-15 minutes, until the cabbage and onion are tender and golden.

Put the potatoes in a large saucepan and add warm water to cover. Add salt and bring to the boil. Cook until the potatoes are tender, then drain. Mash them with the beaten egg and a little milk, then stir in the cabbage mixture. Season with salt and pepper.

Dry the blanched cabbage leaves and cut out the thick center vein. Use the leaves to line the mould, saving one leaf for the top. Spoon the potato mixture into the dish, then cover with the remaining cabbage leaf. Cover tightly with foil. Put the mould in a shallow roasting tin and pour in sufficient boiling water to come halfway up the side of the mould. Bake in the oven for 40 minutes.

Remove the foil and place a serving plate over the mould. Holding the plate tightly against the mould, turn the two over together. Lift off the mould and peel off the paper. Serve hot.

2 garlic bulbs, separated into cloves, unpeeled
5 tablespoons butter
1.5 kg baking potatoes, peeled and quartered
1/2 cup milk
Salt and pepper, to taste

Blanch the garlic cloves in boiling water for 2 minutes, then drain and peel.

In a heavy frying pan, melt half the butter over a low heat.

Add the garlic cloves to the pan, cover and cook gently for 20—25 minutes, until the cloves are very tender and just golden. Do not allow the garlic to scorch or brown. Remove the pan from the heat and allow to cool slightly.

Spoon the cooked garlic cloves and remaining butter into a food processor and process until smooth.

Put the potatoes in a large saucepan and add enough warm water just to cover. Add salt and bring to the boil over a high heat. Cook the potatoes until they are tender, then drain and work through a food mill or use a potato masher and return to the pan.

Warm the milk over medium-high heat until bubbles start to form around the edge of the pan. Gradually beat the milk, remaining butter and reserved garlic puree into the potatoes and season with salt and pepper.

200 gr spinach, washed, roughly chopped
1 small turnip, cut into 1-2 -cm cubes
2 medium carrots, sliced
1 small parsnip, cut into 1-2 -cm cubes
2 medium potato, diced
1 small onion, chopped
5 cups vegetable or chicken stock
2 tablespoons dill, finely chopped
2 hard boiled eggs, sliced
1 cup sour cream
1 tablespoon lemon juice
Sal and pepper, to taste

Bring the stock and lemon juice to the boil in a medium-sized saucepan. Drop in the turnip, carrots, parsnip, potato, onion, . Bring to the boil again and simmer for 25-35 minutes until the vegetables are very tender.

Add the spinach and cook for a further 5 minutes, or until the spinach is tender but still green and leafy.

Season with salt and pepper.

Serve hot or cold garnished with eggs, sour cream and a sprinkling of dill.