Galushti

Ingredients for 10 servings:

• 1 large white cabbage
• 5 large onions
• 500 g pearl barley
• Water
• 500 g rice
• salt water
• 500 g smoked belly, streaky
• 500 g schnitzel meat
• 2 kg sauerkraut
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 4 hours; Cooking/baking time approx. 4 hours; Total time approx. 8 hours

a delicacy from the former kuk crown land of Bukovina (today Romania and Ukraine)

Blanch the cabbage so that the leaves can be removed without damaging them too much. Peel and dice the onions. Dice the meat and sauté it with the onions and chopped garlic in a pan with sunflower oil (or olive oil). Meanwhile, cook the barley groats and rice separately. They should not become soft, but only half-cooked at most. Add them to the pan with the meat. Bring the mixture to a gentle boil for about 5 minutes, then transfer it to a large bowl and season generously (the spices will lose their intensity during the subsequent cooking process). Mix everything well with a wooden spoon. Fill the cabbage leaves with the mixture of meat, spices, and groats (about 1-2 ladles per galushti) and layer them with the sauerkraut in a large pot. It is important to place a few wooden spoons (or wooden spatulas for medical professionals) on the bottom of the pot before layering to prevent burning. Cover the whole thing with a layer of sauerkraut and the leftover white cabbage leaves. If you prefer a less hearty dish, you can omit the sauerkraut. Bring everything to a boil and immediately start cooking on the lowest heat setting, so that it only simmers gently, for about 4-6 hours. It’s best to check the cooking process by tasting it after about 4 hours, but be careful: tasting it too much will increase your waistline. Remove the finished galushti from the pot as needed. They can be eaten hot (microwave) or cold. Serve with white bread and, if desired, pour over coffee or sour cream.