One of my early memories is of Dad patiently enduring an attack from Diana and me. We were climbing all over him from the front and back to tie his hair in knots.
We were a bit older when Mom sent us to bed once without supper. It was really not a hardship because we were always snacking between meals, but I guess Dad couldn’t stand the idea that we might be hungry so he sneaked in a little something. It was so unnecessary . . . but the memory still warms my heart. (Diana and I both think Mom knew about, and approved, the rescue mission.)
Dad liked spicy food and pizza so I’m pretty sure he would have enjoyed a Ukrainian bread that is very similar to an Italian calzone:
PAGACH with CABBAGE FILLING (Serves 4 to 6)
Based on: Jeff Smith’s THE FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS
1 tbsp veg oil
1 tsp caraway
½ tsp crushed chilli peppers
1 ¼ pounds shredded green cabbage (half of a medium head)
1 tsp salt
¼ tsp pepper
¼ cup water
· Shred cabbage.
· Chop onion.
· Heat oil over medium heat and add onion, caraway, and crushed red pepper. Cook for 3 minutes.
· Add cabbage, salt, and pepper. Stir for 3 minutes.
· Add water. Cover and cook for 10 minutes.
· Let cool.
1 ¼ cups warm water
2 ½ tsp yeast
½ tsp salt
2 ¾ cups enriched flour
· Let yeast stand in warm water for 5 minutes.
· Add salt and 2 ½ cups flour. Knead and add flour if dough is still sticky.
· Let rise until doubled (about an hour).
· Grease a cookie sheet with raised sides.
· Roll the dough out and put onto the cookie sheet.
· Put the filling on one half of the dough, leaving a margin of about 2 inches.
· Fold the dough over and pinch the edges.
· Brush top with salad oil and sprinkle generously with garlic salt.
· Let rise until double (about 30 minutes).
· Preheat oven to 400.
· Bake for 30 minutes.
This is really good served with Baked Stuffed Tomatoes or a salad.