Wookiee Hut Cuisine presents:
Banquets of Masters, Leftovers for Slaves
by Susu & dieFledermaus

Dia Passik had many duties as a slave, depending on the need and on her behavior. Sometimes as punishment, she would be sent to the kitchens, the laundry, or the nursery, so she could understand how lucky she was as a dancing girl. Any length of time doing the backbreaking, sleep-depriving labor was guaranteed to cure any errant servant and make her beg to be allowed back in the master's chambers. Dia had less privacy as a scullion than as a pleasure slave, and certainly had less time on her back!

The slaves were not allowed to taste anything they cooked, as a security measure, and they were supervised heavily to make sure the food was not tainted. But the smells drove Dia and the other girls wild with hunger, and they took furtive licks of their fingertips when the guards weren't looking. This is not to be done lightly -- being caught might mean execution. Fortunately, if there were leftovers, it was returned to the kitchens to be distributed to the wives, children and slaves. Since the food was now for them, the slaves became creative and produced wondrous meals from the dried up scraps of the luxurious meats and sauces from the night before.

Dia knew that the original dishes must have been delicious, because the leftover concoctions made everyone moan with pleasure. As a slave, she was among the last to be fed, so she never got more than a few spoonfuls of sauce or a few bites of a fried pastry or sandwich. But it was enough to make her feel that being a kitchen slave would not be so bad a life.

She remembered some of the recipes and made them for the squadron on occasion. But somehow, they never tasted as good as when she snuck a dab of sauce on her thumb, or when she was waiting to share a morsel with the other servants. As much as she appreciated her freedom now, she did miss some of the camaraderie and some of her experiences as a slave -- but only just a bit.

But don't ever ask her about that -- she'll bite your head off! And despite the loss of savor, the dishes and their leftover incarnations are really very delicious!

Spicy Chicken Morsels (chicken tikka)
This party dish was a great favorite, and did double duty as a main course offering or an appetizer when individual cubes were skewered with toothpicks. It was also popular as a wrapped sandwich -- flatbreads could be rolled around the succulent meat, or the cubes could be shredded for a more traditional sandwich or canapé. Sometimes Dia lined them up in a packed bed of rice and rolled that all up, and sliced the tube crosswise -- a sort of chicken sushi, served with a thinned herb mayonnaise. Use powdered spices (reduce the quantities by about a third) or already-prepared pastes for convenience (some of the pastes come in tubes, and can be found in Indian, Italian, or Chinese markets).
  • fresh ginger, about two fingers in size, peeled, or about ¼ cup ginger paste
  • 8 to 10 cloves fresh ginger, peeled, or about ¼ cup garlic paste
  • ¼ cup chile paste (not chili sauce) or about 2 tablespoons of red pepper flakes
  • 3 tablespoons cumin, whole
  • 3 tablespoons coriander, whole
  • 2 tablespoons edible black/pink halite or sea salt
  • 2 tablespoons garam masala powder
  • 1 cup yogurt, plain, unflavored
  • ¾ cup oil
  • 2 ½ lbs/ 1 kg chicken thighs, boneless, and cut into 1-inch cubes for skewering
In a large, heavy mortar, bash together the ginger, garlic, chile paste or red pepper flakes, cumin, coriander, and salt with the pestle until the mixture forms a paste. Add the yogurt and oil, and mix together. Toss with the cubed chicken thigh meat. Refrigerate covered overnight, about 6 or so hours.

Using bamboo skewers, thread the meat. To prevent the pieces from spinning on the skewer when the meat is turned later, used two skewers, parallel to each other. These can be cooked over a grill, like a hibachi or barbecue, or can be run under a hot broiler. Turn the skewers frequently to prevent burning, and cook till nearly done, when a piece cut in half is very slightly pink inside. Remove from the heat and let sit; it will cook all the way through on standing. (A simpler method -- place the chicken pieces in a roasting pan or baking pan in a single layer, or over a wire rack if you don't want the pieces to "stew" in their exuded juices, and bake at 325°F/145°C for about 20 or so minutes, till done. They need not brown.)

Serve over rice, or as part of a hearty salad. Be sure to save some for the next day's leftovers!

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Spicy Chicken in Tomato Gravy (chicken tikka masala)
Dia would taste this sauce off her fingers, then quickly cut one of her digits, so it looked like she was attending to a wound! If the guards suspected the cooks were consuming the sauce, the punishment was often instant death for kitchen middens. However, being that she was a more valuable dancing girl, they might have subjected her to a simple beating. Either way, Dia was risking bodily injury, but she couldn't help herself -- the sauce called to her. The list of ingredients may look formidable, but in reality, it's basically condensed tomato soup mixed with melted butter and doused with spices and cream. Use powdered spices (reduce quantities by about a third) and prepared pastes if you prefer not to do the arduous pounding and mashing in a mortar and pestle. The gravy is heavenly mixed with hot rice, or even as a sort of noodle sauce. It's also a luscious, rich, spicy tomato soup! Sometimes, it would be served in small cups as a meal starter at Dia's master's parties. If you wish, you can make the gravy in advance and refrigerate it till you need it.
  • 1 tablespoon cumin, whole
  • 1 tablespoon red pepper flakes and/or 2 teaspoons of chile paste
  • 1 tablespoon coriander
  • a finger of ginger, peeled, or 3 tablespoons ginger paste
  • 4 to 6 cloves garlic, or 3 tablespoons garlic paste
  • ¼ cup cashew or other nut butter
  • 1 medium to large onion, chopped
  • 2 tablespoons butter
  • 1 x 10 oz. can condensed tomato soup
  • 1 x 6 oz. can tomato paste
  • ½ cup cream + ½ cup milk, or 1 cup half-and-half
  • ½ teaspoon fenugreek, ground
  • about 1 lb. leftover chicken tikka, de-skewered
Using a heavy mortar and pestle, pound the cumin, red pepper and coriander till powdered, then add the ginger, garlic and nut butter, pounding and blending thoroughly.

Melt the butter in a skillet and cook the onions till translucent, without browning. Add the pounded spices mixture and cook till the smell is strong and irresistible. (At this point, Dia sometimes puts in the leftover marinade from the Chicken recipe, but since there are raw chicken juices here, be sure to cook the sauce thoroughly.) Stir in the undiluted tomato soup, tomato paste, cream, milk, and fenugreek. If the sauce is too thick, add more cream or milk till the desired consistency has been achieved.

Add the grilled chicken pieces and heat through in the sauce. Serves about 4, with leftover sauce. (If you wish, strain the sauce and thin with milk to serve as a rich spicy tomato bisque!)

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Curried Stew
This stew can be rustic or elegant -- it's basically boiled vegetables and meats in a sauce, thickened with a roux. This is a flour and butter mixture, cooked in a frying pan. The desired effect really depends on personal taste. A whiter paste will thicken more liquid, but might taste of raw flour; a darker, brown roux will add flavor, but the same quantity of paste will thicken much less liquid. The amount of liquid can be varied, for a thin, wet pottage, which can be puréed or mashed for a more sophisticated soup offering, or add less liquid for a nearly solid rough-and-tumble style dish, to be served on a flat plate with bread or rice. Finally, the size the vegetables and meat are cut will also affect the presentation of the stew. In any case, it improves on standing, so feel free to make this dish in advance and keep it covered and cool. Reheat gently -- you will need to be more careful not to burn it if the stew is very thick. The master liked this dish because it was inexpensive and nostalgic, kind of a play on rustic humbleness. Dia liked the dish because it was easier to make than people thought! (Some Asian markets sell prepared curry roux, in a brick-like block, which you can use instead of making your own roux and spices mixture. The block is scored, so you can add as little or as much as you need.)

  • ½ cup butter
  • ½ cup flour, plain
  • 2 tablespoons vegetable oil
  • 2 potatoes, peeled, cubed
  • 3 carrots, peeled, chopped into pieces similar in size to the potato cubes
  • 1 large or 2 medium onions, peeled and cubed
  • 1 large apple, peeled, cubed (any breed, but NOT Red Delicious!)
  • 2 ribs celery, cut crosswise into ½ inch slices
  • 2 to 4 cups meat or vegetable stock, or water (you can even replace about a third of the liquid with wine or beer, if you wish)
  • 2 tablespoons curry powder
  • 1 teaspoon ginger, powdered
  • 1 teaspoon black pepper, ground
  • 1 teaspoon salt
  • about ¾ lb. meat, cut or sliced into bite-sized portions (you can use chicken, beef, lamb, even sliced hotdogs are good! if you prefer, you can also use firm or extra-firm tofu, cubed)
In a heavy-bottomed, large skillet, make the roux: melt the butter, then add the flour and cook over medium to medium-low heat, with constant stirring. Be attentive, and make sure the roux doesn't burn -- this will only take a few seconds, if you're not careful. Keep scraping and stirring till the mixture is light brown in color and remove the pan from the heat. Scrape the roux into a heat-proof container and set aside while you prepare the rest of the dish. (You can make roux -- spiced or not -- in advance and keep it refrigerated in a covered container.)

In the same skillet, add the vegetable oil and heat. Add the onions and cook for 3 minutes, then add the carrots and celery. Cook another few minutes, then add the apple and potatoes. When the vegetable surfaces start to brown, put the ingredients into a stew pot. Into the hot skillet, pour the liquid and spices, and bring to a boil, scraping up the bits in the bottom of the skillet, then pour over the vegetables. Simmer in the large pot, covered, for about 30 minutes, or till the potatoes are cooked and soft.

Add the meat toward the end of the cooking time, poaching it gently till done. In a small bowl, mix together a few spoonfuls of hot liquid from the pot with a tablespoon of roux till blended, then mix into the stewpot. Stir till thickened. Repeat this process till the stew is as thick as you want. (Since you're not a dancing girl, go ahead and taste the stew and correct the seasonings, as desired.)

Serve hot over boiled or steamed rice, or over spaghetti, or with bread for dunking. Leftovers should be put into a covered container and cooled to room temperature, then covered and put in the refrigerator. Expect it to harden up so that it's quite solid in the cold environment. (This will make making the Curried Pastries simpler!)

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Fried Curry Pastry
This is reminiscent of a grilled cheese sandwich, but it's deep-fried and inside the sandwich pocket is curry leftover from the day before. Refrigerated curry stew will solidify, allowing the cook to "slice" in the filling without making a mess. On frying, the filling melts, without becoming searingly hot. The hearty sandwiches stretch out the small amount of leftovers, so that everyone can be fed. Using stale bread slices is fine too -- making this a 'recovered' meal, all around! Dia could never eat it without getting the warm, gooey filling all over herself, so she likes it cooled to room temperature, and eaten with a knife and fork on a plate. Others just wrapped the sandwich in wax paper and pocketed them for later snacking, and reported them to be equally delicious cold or reheated in a toaster oven. (Unfortunately, the microwave makes the bread soggy and the curry too hot to eat! Be careful if you choose this option -- use a knife and fork, like Dia does!)

  • 16 slices of sandwich bread
  • 2 cups of leftover curried stew
  • 3 eggs
  • bread crumbs -- Panko are best
  • vegetable oil, for deep frying
Cut the crusts off the sliced bread. On half the slices place ¼ cup of cold curried stew and place the other half of the bread slices on top. Pinch the edges together to seal. Pinch really hard.

In a bowl large enough to take the curry sandwich, beat the eggs. Put the bread crumbs in another bowl. Dip the sandwich in the eggs, top and bottom, then coat with bread crumbs, pressing the crumbs on gently.

Heat the oil to 350°F/165°C and drop in the sandwiches, being careful not to overcrowd the pan. The oil will foam up and might splatter if you put too many in, and if the oil cools down significantly, the oil will sink into the bread and make it greasy and soggy. When a nice dark brown, remove from the oil and drain on a rack.

Serve hot or room temperature. Makes 8 pastries.

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Sugar & Spice Nuts
Leia Organa found herself enslaved to Jabba the Hutt in her attempt to rescue Han Solo. Though he used her as a pleasure slave -- the better to humiliate the princess -- she managed to get away from him a few times by claiming to be able to make a dish so delicious that rival crime lord Durga the Hutt jealously guarded the recipe. Leia intimated that she knew the secret of this "moreish" snack (meaning the more you have, the more you want!). Jabba demanded she make it, and she refused unless she was left in the kitchen by herself with R2D2, to do the work. Jabba had never tasted anything so nibblingly good, and thus Leia got to be by herself as she plotted how to escape. Jabba threatened to beat the "secret" out of her, but she played a game with him ... she'd make it as often as he wanted it, and he could guess at the ingredients -- he never guessed there were only four items! For every correct guess, she would succumb ... She kept him guessing till Luke was able to rescue her. These nibbles are great with drinks, or just as is.
  • 1 egg white, beaten till frothy
  • 4 cups peanuts or pecans
  • ½ cup sugar, mixed with ¼ cup cinnamon, ground
In a bowl, combine the egg whites and nuts. Sprinkle the cinnamon sugar over the mess and toss till evenly coated. Prepare a foil-lined baking sheet and spread the mixture over it. Bake in a 300°F/135°C oven till the nuts are browned, about 30 minutes. Remove the nuts on the foil to cool, off the hot baking pan. Makes about 5 to 6 cups.

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Peanut Butter, Banana & Honey Sandwich
This is not your average kiddie sandwich -- it's rich and sweet, and like a little cake when sliced prettily. It could actually be a dessert, when sprinkled over with powdered sugar, or perhaps a honey/caramel sauce! Princess Leia would save some of the peanuts she made for Jabba and blend them down to a paste, spread it onto bread and layer it with bananas and spicy honey. She'd fry the whole concoction in butter in a frying pan, and might even use a canapé cutter to present the sandwich in fanciful shapes. It was a favorite comfort dish, and perhaps the only thing she could really cook, and it brought her a measure of solace as a slave. Though she ate a lot of these, she fortunately got a lot of exercise, avoiding the slimy Hutt who had imprisoned her, or she never would have fit into that metal bikini!

    Peanut Butter
  • leftover Sugar & Spice Nuts, or roasted peanuts
  • additional salt, to taste, if desired
Using a food processor, continuously chop the nuts for about a minute. The peanuts will probably clot up into a ball, which will get chopped up as the blade spins. From time to time, stop and scrape down the sides of the workbowl with a spatula, then continue processing until the desired consistency as been obtained. If a blender is being used, add a spoonful of peanut or neutral tasting vegetable oil. it may take a bit longer to obtain the results you want, and blenders will tend to "liquify" the peanuts more thoroughly, so you won't really be able to get a "chunky" peanut butter consistency. You can do what the pros do, and simply add chopped peanuts to the smooth paste for chunky-style peanut butter.
  • 1 tablespoon peanut butter
  • 9 slices of banana, as thick or thin as you prefer
  • 1 tablespoon honey (we like waxy, thick New Zealand Manuka honey)
  • 2 slices sandwich bread
  • 2 tablespoons butter
Spread one side of the sandwich with peanut butter, and the other with honey. Layer the banana slices over the peanut butter and top with the other slice. At this point, you can trim off the crusts or use a cookie cutter or a knife to cut the sandwich into a shape.

In a small frying pan or skillet, melt half the butter and carefully place the sandwich in the pan. Fry till golden brown, then melt the remaining butter if needed, and carefully flip over the sandwich and fry the other side. Serve immediately.

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Cheese Board
Cheese is the result when milk "matures." How that maturity is reached and the subsequent flavorings are the pride of many tribes and nationalities. Many peoples offer a tasting of the best or tastiest cheeses somewhere in the course of a formal meal: appetizer, salad, even as a dessert. In the GFFA, societies have complex rules as to the meaning of each cheese, and what combinations of certain cheeses could mean. Serving smelly, soft cheeses could be seen as a political opinion concerning the guest of honor; serving hard cheeses might hint at needing building or factory construction, whereas a hole-filled Swiss-style cheese might indicate faulty logic. At a wedding, serving a combination of delicate camembert or plump cheese balls in tiny sizes might remind the couple to produce cherubic babies.

Some Guidelines for a Cheeseboard
A good cheeseboard will provide contrasts in flavor and texture. The other foods you present with the cheeses can enhance the experience. There are many categories of cheese, but here is a classification Dia found useful when she was assigned to prepare the selection:
  • Hard -- tend to be aged, denser, dryer, sometimes crumbly cheese. Includes classics like cheddar, parmesan, romano, locatelli, for example.
  • Melting -- somewhat higher in fat, so it melts lusciously. Also smooth for eating out of hand, like raclette, or a Swiss cheese like Jarlesberg.
  • Semi-soft -- somewhat oilier cheese, often with good melting properties, like gruyère, muenster, mozzarella or Egmont.
  • Bleu -- these are generally softer cheeses, inoculated with a mold that gives the cheese its characteristic blue and green colored veins and tangy, strong flavor. Classics include roquefort, stilton, gorgonzola and Maytag.
  • Soft -- relatively fresh or runny cheese. these commonly have self-produced rinds consisting of mold, which are edible and give the cheese its flavor. These can also be "pot" cheeses, which are young, with clumps or curds, like farmer or cottage cheese or ricotta. Fresh yogurt cheese and cream-style cheeses (neüfchatel) are also in this category.
  • Chèvre -- these are not rated by properties or texture, only by the goat's milk component -- the cheese can be chèvre pur or a mix of goat milk and other milk. Texture ranges from soft and crumbly to aged dry and semi-firm, with a sourish, tangy flavor. These are somewhat lower in fat, making for a sometimes "squeaky" texture. These include boucherin and montrachet.
  • Composite -- these are "mixed" cheeses, where different kinds of cheese or flavored cheeses are layered or pressed together, like colby/stilton "cakes." In some cases, cheese making techniques are combined, like for cambazola, a bleu-innoculated gorgonzola, or flavored before pressing and aging, like port wine-flavored cheddar. It also includes some of those unfortunate cheese balls, rolled in chopped nuts!
When preparing the cheeseboard, remember not to nestle them up to other cheeses. People are often picky about what kind of cheeses they eat. Cut or slice them as appropriate and provide utensils, like toothpicks, knives, etc. and freshen or replace them as needed. Once in a while, the board will need to be tidied up; as the evening wears on, the 'hacked up' look takes over, and that's never appealing. Take it back to the kitchen and slice off the jagged bits and even replate the cheeses if needed. Actually, in Dia's most successful cheeseboard, she put the cheeses on their own little plates, which were clustered together. This way, the cheeses tended not to stray, and it was easy to take away the most hacked up specimens for repair and replacement without removing the whole board (save those bits and piece for delicious leftovers!). She dropped fruits, crackers, cut vegetables and decorative leaves (lettuces to line the plates, or thoroughly cleaned tree or plant leaves -- make sure they are not harmful!) between the plates and over the plate edges, hiding her clever arrangement.

    Accompaniments that goes well with cheeseboards:
  • Grapes
  • Apple slices, dipped in acidulated water (water with lemon juice), to keep them from browning
  • Thinly sliced bread, lightly toasted (melba toast)
  • Crackers (water crackers, non-fatty or non-greasy)
It's a good idea to limit the number of things you offer with the cheeses, since the cheeses should be the centerpiece, and other things offered with them should simply enhance them. (Those who don't like cheese will simply have to wait for the next course.)

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Secret Quiche
After the party, there would be odd bits of cheese left over, which the masters were never interested in. A cook Dia worked with used to hoard these scraps. She never saw the cheese again, so she wondered what happened to them. Dia hid in a cupboard one night and saw the cook enter the kitchen, test the brick ovens ovens for residual heat, and start cooking. To her surprise, in about an hour, the wives and concubines would come down and seat themselves on the floor of the kitchen while the cook dashed about with plates, and fed them. The smells were incredible and the food was consumed greedily. No wonder that cook got special favors from the mistresses! Dia hid in the cupboard till clean-up had been done and everyone had gone. She crept out and stole the last scraps of cheese from their hiding place, and spent what time she could trying to duplicate what she had seen.

  • 1 cup flour and a bit more for rolling out
  • ¼ cup cold butter, but into pea-sized pieces
  • ¼ cup cold water
  • about ½ lb/250 g bacon, cooked and sliced or crumbled (leftovers from breakfast or something else are great), or sausage, sliced thinly and panfried. Cut into small pieces, if you wish.
  • about 1 cup of chopped onion, cooked in a bit of butter (optional)
  • 4 to 6 eggs
  • 2 cups heavy cream
  • 1 to two cups hard or semi-soft cheese, grated
  • 4 to 6 scallions, finely chopped
  • herbs, like thyme or basil or sage ... whatever you like. if you prefer, this is optional.
  • salt, to taste
  • pepper, to taste
  • about ½ cup soft or crumbly cheese
To make the pastry, with your fingers or a pastry blender, rub or cut the butter into the flour until the mixture looks like coarse crumbs. Make sure the water is very cold, add it gradually to the flour/butter mixture and mix quickly till it forms a ball. Using your hands, lightly knead it together till it forms a dough ball. Wrap it tightly and refrigerate for an hour or more.

On a lightly floured board, roll out the dough into a circle larger than your tart pan and put the dough in the pan. Trim the edges, then dock the dough (prick all over with a fork) and place in a heated 375°F/175°C oven will lightly browned. Remove and cool. (This is called "baking blind," blind meaning with nothing in the crust.)

Lower the oven heat to 350°F/165°C. In a bowl, mix together the remaining ingredients except the soft/crumbly cheese, then pour this mixture into the baked pie shell. Cut up, crumble or pull apart the remaining soft cheese and distribute over the top (don't worry if it sinks into the filling). Bake for about 30 minutes, or until the filling firms up, with a bit of slow wobbling left toward the center. It will continue to cook as it sits outside the oven. This cheese pie serves 6 to 10.

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Picadillo (sloppy joes)
This was a favorite dish for the children of the master. They could make a mess, and it was made from ground meat and chopped vegetables in a tomato-based sauce, something that didn't require cutting or mysterious ingredients. Children are often reluctant to eat things that don't fit into their mouths, or are made in such a way that they don't recognize them. Dia, in her time in the nursery, would spoonfeed even the smallest, most truculent child this dish, which smelled a bit spicy, and she was surprised the children liked it. She discovered when licking bit of the leftovers of their plates that it was somewhat sweet, to neutralize the fire of the spice. Older children ate it with rice, or as a sandwich between slices of dry toast.

  • 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 large green pepper, chopped
  • 2 cloves of garlic, chopped
  • 2 bay leaves, whole
  • 1 teaspoon cumin, ground
  • a handful of olives, sliced
  • ¼ cup raisins
  • 1 x 6 oz. can of tomato paste
  • a bunch parsley, chopped up
  • salt, to taste
  • pepper, to taste
In a Dutch oven or heavy-bottomed, large pot, brown the ground beef, breaking it up as it cooks. As the meat starts to brown, add the onion, green pepper, garlic, bay leaves and cumin, stirring and cooking till the onion becomes translucent. Add raisins, tomato paste, olives and herbs and stir as the mix continues to cook. Blend well, especially making sure the tomato paste is evenly distributed. Add salt and pepper to taste, and serve warm.

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

Golumpky (stuffed cabbage)
Children being children, they eat what they want and no amount of coercion will make them eat a bite more. So the spicy-sweet picadillo often was served the next day, and the day after that; but after that, the cook would give up and make something else. The leftover meat dish and rice could be used by the slaves, and to make it appear less like a leftover (simply serving on a bed of rice, for example, or with a piece of dry bread), Dia helped one cook make a dish that made everyone clamor for more. The master and his wives and concubines knew about it, but they couldn't bring themselves to partake of rough, smelly boiled cabbage leaves (they preferred the more tender inner leaves), so the whole batch was left to the slaves to savor amongst themselves.

  • 20 large cabbage leaves
  • 3 tablespoons vegetable oil (a mixture of oils is fine, like olive and corn oil, for example)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cups beef stock or broth
  • 1 x 6 oz. can tomato paste, mixed with ¼ to ½ cup water
  • 1 tablespoon paprika
  • about 4 to 6 cups picadillo
  • 2 cups cooked rice or coarse bread crumbs
  • 1 large egg
Trim off the thickest parts of the stem of the cabbage leaves and simmer the fresh leaves in hot water for about 2 or 3 minutes -- the leaves should be pliable. Drain and run cold water over the leaves to stop them cooking any more.

In a pot, make the sauce by sautéing the onions and garlic in oil. When done, add the stock and tomato paste/water, stirring to blend well. Blend in the paprika, and take off the heat, setting aside.

In a bowl, mix together the picadillo, rice or crumbs and beaten egg. With wet hands, for about ¼ cup of the mixture into a croquette-type of patty then place in the center of the cabbage leaf. Fold over the stem end, then fold over the sides, and roll up toward the tip.

In a baking dish, cover with a ladle-full of sauce and place the cabbage leaf parcels seam-side down. Fill the dish with the rolled golumpky, then pour the remainder of the sauce over the parcels, covering completely and evenly. Cover the dish, using foil if necessary, and bake in a 325°F/100°C oven for about 1 ½ hours. If you wish, uncover the dish and bake for another ½ hour. At any time, if the dish looks dry, add extra sauce, beef stock, wine, or water.

Back to the Menu: Banquets for Masters, and Leftovers for Slaves

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