Tuesday, April 29, 2008

Verza cu Brinza ( Moldavian Cabbage Baked with Feta)


6 servings.


1 firm head green cabbage (about 2 1/2 pounds), cored and finely slivered
3 tbsp. unsalted butter
2 tbsp. vegetable oil
1/4 cup sour cream
2 lg. eggs
1/4 cup finely chopped fresh dill (optional)
Salt and freshly ground black pepper, to taste
1-1/3 cups finely crumbled or grated feta cheese, preferably Bulgarian
1/2 cup unflavored, coarse, dry bread crumbs
1 to 2 tsp. sweet Hungarian paprika
5 tbsp. unsalted butter, melted


Blanch the cabbage in boiling water for 2 minutes. Drain and pat dry with a linen or cotton (not terry cloth) kitchen towel.

Heat the 3 tablespoons butter and the oil in a large skillet over medium heat. Add the cabbage and saute, stirring and tossing frequently, until the cabbage is nicely browned, 15 to 20 minutes. Cool the cabbage until it is easy to handle.

Preheat the oven to 375°F.

In a small bowl, whisk together the sour cream and eggs. Mix thoroughly with the cabbage. Add dill, if desired, and season to taste with salt and pepper. Transfer the mixture to an earthenware casserole dish.

Combine the feta with the bread crumbs. Sprinkle the mixture over the cabbage. Sprinkle with paprika and melted butter and bake until bubbly and the top is browned, about 15 minutes. Serves 6.

Comments from olga:

A lively and unusual way to dress up cabbage. Make sure you fry the cabbage well, as this really brings out its best qualities.

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