The tradition of celebrating Christmas, evolving throughout the last two thousand years, must have resulted in thousands if not dozens thousands of various Christmas Recipes in different countries and cultures.
Here are two Byzantine Catholics traditional Holly Supper dishes served on Christmas Eve evening. So first of all, you will need some bread, and here you have all the ingredients needed: 3 cups of all-purpose flour, 1/2 table spoon of salt, 1 cup of warm water, 1/4 cup of oil, 1 (1 oz.) of cake yeast.
First, sift flour and salt in a bowl. Then dissolve yeast in a cup of warm water and add this liquid to the flour mixture. Knead until it got smooth. Leave it to rise until it doubled in size. Place it in a nine-inch greased tin (the same as for pies) and let it rise again. Bake for 30 minutes in a 4000 oven until the loaf gets a bread colour.
Mushroom stuffed cabbage:
You will need: 1 head of cabbage, 1 large can of sauerkraut, 1 cup of ground mushrooms (either, dry, canned or frozen), 1 cup of uncooked rice, 2 table spoons of oil, 1 medium size onion, 1/2 table spoon of salt, 1/4 table spoon of pepper. Preparation: First cut the core of cabbage out to loosen the leaves. Put the cabbage head into a pot full of boiling water for a few minutes. As leaves get slightly softened remove them from the pot. Then cut the thick rib away from each leaf. Fry onion until soft in vegetable, add mushrooms and rice and fry for a while altogether with salt and pepper. Mix it up. Put 1 tablespoon of the mushroom mixture in each cabbage leaf and roll. Put about half of the previously drained kraut in the bottom of the pot and then place all the rolls over the kraut. Cover with the whole kraut that left. Fill the pot with cold water to the top of the rolls, but don’t cover the upper kraut entirely. Cook it very slowly for about 2 hours For colour and flavour you can add half a can of tomato soup over the top of kraut before cooking.