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Siberian Huskies (Russian Dumplings With Cabbage)

dumplings, russian, vegetables

1 1/2 tablespoon corn oil
8 cup very thinly sliced cabbage
2 large onions, thinly sliced
3/4 cup chicken broth
2 teaspoon to 3-ts dijon mustard
3/4 teaspoon worcestershire sauce
1/2 teaspoon fennel seeds
1 freshly ground pepper to taste
1/2 teaspoon salt (optional)
40 kalduni, cooked and drained (see m; aster recipe)
2 teaspoon chopped chives

The name of this dish came about when I saw the fat dumplings all mixed up in the cabbage. INSTRUCTIONS: Heat the oil in a large saute pan over high heat. Add the cabbage and onions and saute, tossing constantly, until the mixture is wilted, 4 to 5 minutes. Reduce heat to medium-low and continue to saute, tossing occasionally, until the cabbage is very limp, almost velvety, about 20 minutes. Add the broth, mustard, Worcestershire and fennel; simmer for a minute. Add pepper and salt (if necessary). Add the kalduni and toss until cabbage and dumplings are thoroughly combined. Fold in the chives. Serves 4. Source: The San Francisco Chronicle MM format by Manny Rothstein 5/98 From: Manny Rothstein Date: 04 May 98

Yield: 4 servings

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