WIGILIA CAULIFLOWER BAKE (Kalafior Pieczone)
Americanized version from Allen Sowinski
1 large head cauliflower
2 large eggs
2 to 3 cups corn flake crumbs
1 stick of butter
Parmesan cheese, grated
Neatly cut up the cauliflower into bite-size pieces and blanch in salted boiling water for 3 minutes.
Remove and allow pieces to drain well. Beat two eggs in a cereal bowl and dip each piece in the egg.
Pour a few cups of corn flake crumbs into a clear plastic bag and drop egg-coated florets into the corn flake crumbs. Pinch the top of the bag and shake until florets are totally coated in crumbs.
Remove and place on a foil-lined cake sheet in a single layer. Melt the stick of butter and drizzle the melted butter over all florets until all are equally coated. Liberally sprinkle Parmesan cheese over the top. Bake at 350 degrees until lightly browned.
GREAT AUNT IRENE’S CABBAGE ROLLS
From Justin Weber
1 head cabbage, leaves separated
1 pound ground pork
1/2 pound ground beef
1 cup cooked rice
1 medium onion, minced
Salt and pepper to taste
1 cup water
1 28-ounce can crushed tomatoes
Steam cabbage leaves to soften and set aside.
Combine beef and pork, rice, minced onion, salt and pepper and mix well. Roll into cabbage leaves and put into baking dish. Pour water and tomatoes over top and cover with foil. Bake at 350 degrees for one hour or until soft.