Newest Recipes
Subscribe via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 88 other subscribers

Posts Tagged ‘cabbage’

postheadericon Pa Dutch Braised Red Cabbage

I have a very special fondness for the traditional German and Pa Dutch “sweet/sour” flavor. And since cabbage is one of my favorite vegetables, I am always looking for ways to serve it to keeps things exciting!. This dish features the very traditional “Dutchie” sweet/sour flavor and uses red cabbage (and BACON!!). I love this braised cabbage alongside roasted pork loin, roast beef, or even turkey, but my absolute favorite way to enjoy this is alongside a lovely piece (or two) of pan-fried fresh (or smoked) sausage made by one of the many local meat shops or butchers still plentiful in the Coal Region;  the sausages nestled next to a mound of fluffy mashed potatoes or browned butter egg noodles.  Budget friendly, left-over friendly, and very easy to prepare, I encourage you to give it a try. (And if you can, get some true, country style bacon from one of the great butchers, shops, or farmers’ markets in the Coal Region or Pa Dutch country, too!)

Pa Dutch Braised Red Cabbage

Pa Dutch Braised Red Cabbage

German Braised Red Cabbage

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 10 cups red cabbage, shredded
  • 2 bacon strips, diced
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves

Instructions

  1. In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Set aside for 10 minutes.
  2. Meanwhile, in a large frying pan or dutch oven with lid, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain.
  3. In the drippings left in the pan, saute apple and onion until tender, 5 to 10 minutes.
  4. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 35 to 40 minutes.
  5. Stir in the remaining ingredients. Simmer, uncovered, several more minutes or until cabbage is tender. Sprinkle with reserved bacon before serving.
http://www.acoalcrackerinthekitchen.com/2018/11/21/pa-dutch-braised-red-cabbage/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Pa Dutch Hot Slaw

Many people are familiar with Cole Slaw – shredded cabbage topped with a dressing served cold as a side dish.  It is one of those dishes where every cook has “their” recipe and it seems everyone makes it a little differently than everyone else. There is never a holiday dinner in my house that does not include my version of cole slaw, passed down from my Mom. My husband loves it and I also make it a lot throughout the year. It is not unusual to find cole slaw in my fridge as the result of having left over cabbage from something else I cooked that week. My frugal side will not allow me to waste perfectly good food, so I am pretty good at finding ways to use up odds and ends. I am a huge fan of cooked cabbage dishes; it is the Dutchie and Coal Cracker upbringing, I suppose. So, imagine the thrill I find in a dish that combines cooked cabbage with the sweet/sour flavors of my version of cole slaw!  Let me introduce you to Pa Dutch Hot Slaw.  Not “hot” from spicy peppers, but “hot” as in temperature. Well, it is actually more of a “warm” slaw, but that’s beside the point. This is a great side dish for colder, winter months and graces a holiday table nicely.  If you are looking for a side to add to your holiday dinners, why not give this a try!

Pa Dutch Hot Slaw

Pa Dutch Hot Slaw

Hot Slaw

Ingredients

    Slaw
  • 6 cups finely shredded green cabbage
    Dressing
  • 1 tbsp. butter
  • 2 eggs, beaten
  • 1/4 c. vinegar
  • 1/2 tsp. salt
  • 1 1/2 tbsp. sugar
  • 1/8 tsp. paprika
  • 1/4 c. water
  • 1/4 c. light cream

Instructions

  1. Finely shred cabbage.
  2. Cook cabbage in a small amount of lightly salted water until tender making sure not to allow the pan to cook dry.
  3. Drain well. Keep warm.
  4. Toss warm cooked cabbage with warm cooked dressing.
    Dressing
  1. Melt butter in top of double boiler.
  2. In bowl, beat eggs, vinegar, salt, sugar, paprika and water together.
  3. Whisk into the melted butter and cook over the simmering water until the dressing thickens, whisking frequently.
  4. Remove from heat and whisk in cream.
  5. Beat with electric mixer or hand beater water until fluffy.
  6. Pour over the warm cabbage and toss to mix thoroughly..
  7. Serve.
http://www.acoalcrackerinthekitchen.com/2018/11/19/pa-dutch-hot-slaw/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Kapusta – Polish Cabbage, Potato, and Bacon Bake

Kapusta in Polish means “cabbage”.  Our eastern European roots and Pa Dutch influence in Schuylkill County (Pa.) mean we love our cabbage dishes!  There are kapusta soups, casseroles made with sauerkraut, and casseroles, like this favorite recipe, made with fresh cabbage and — (almost) everybody’s favorite — bacon! This recipe could be made meatless by using butter to fry the cabbage rather than bacon fat.  Potatoes, bacon, cabbage, topped with a layer of cheese and baked until bubbly – what’s not to love?

Kapusta Casserole

Polish Cabbage, Potato, and Bacon Bake

Ingredients

  • 1 pound diced bacon
  • 1 large diced onion
  • 1 (2 1/2-pound) cabbage, cored and coarsely chopped
  • 3 large russet potatoes, peeled, cut into 1/2-inch cubes and parboiled
  • 1 teaspoon salt (or to taste)
  • 1/2 to 1 teaspoon pepper (or to taste)
  • 1/2 cup heavy cream
  • 1/2 cup shredded Swiss cheese, Edam, or Gouda

Instructions

  1. Heat oven to 375 degrees.
  2. In a very large ovenproof skillet or Dutch oven, saute diced bacon until crisp but not burned. Using a slotted spoon, remove bacon, and set aside.
  3. If desired, some of the bacon fat can be removed but, traditionally, it is left in. Add the onion and cabbage to the bacon fat, mixing well. Cook until the cabbage has completely collapsed and is al dente, about 20 minutes. Add the well-drained potatoes, salt, pepper, cream, and reserved bacon, and mix completely. Remove from heat.
  4. Place in casserole dish. Sprinkle the cheese over the casserole top and cover tightly with foil or an ovenproof lid.
  5. Bake 35 minutes or until potatoes are almost done. Remove cover and bake an additional 10 minutes or until cheese is melted and golden, and potatoes are tender.
http://www.acoalcrackerinthekitchen.com/2018/10/23/kapusta/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon AuGratin Cabbage

I love cabbage. It is the Pa Dutch and Eastern European influence of the Coal Region that introduced me to this lovely veggie as a child.  I love it in cold dishes and I love it cooked. Add cheese and buttery crumbs to the mix and I cannot wait for this casserole to come out of the oven. It consists of a smooth, creamy, cheesy sauce tossed with par-boiled cabbage then topped with buttery crumbs and baked until browned and bubbling. It is a wonderful way to use up that partial head of cabbage in the veggie bin. For an extra cheese kick, use finely crushed cheese crackers like Goldfish or Cheez-its for the topping crumbs. Either give the cracker a whirl in the food processor until fine, or place the crackers in a zip lock bag and pound with a rolling pin.  Shake the bag periodically to move the larger un-crushed pieces around and repeat until all the pieces are finely crushed.

AuGratin Cabbage

AuGratin Cabbage

Ingredients

  • Approximately 4 cups shredded Cabbage, medium shred (about 1/2")
  • 3 T flour
  • 3 T butter
  • 1/2 tsp salt
  • pepper to taste
  • 1-1/2 cups whole milk
  • 1 cup shredded sharp cheddar
  • 1/2 cup finely crushed crackers OR bread crumbs (Goldfish, Cheez-it, Ritz, Keebler Club crackers, etc)
  • 2 T melted butter

Instructions

  1. Cook cabbage in a small amount of lightly salted water with a pinch of sugar added. Do not overcook, should be tender-crisp.
  2. Prepare sauce:
  3. Melt 3 T butter in sauce pan, add flour, salt and pepper. Stir and cook, stirring constantly, for 2 minutes to cook the flour. Add in milk gradually. Cook until thickened. Remove from heat. Stir in cheese until melted and smooth.
  4. Drain water from cabbage. Alternate layers of cabbage and sauce into a greased casserole.
  5. Melt 2 T butter and toss with the 1/2 cup crumbs of your choice until well coated., Sprinkle top of casserole evenly with crumbs.
  6. Bake at 350 degrees for 25 - 30 minutes or till bubbling and crumbs are browned.
http://www.acoalcrackerinthekitchen.com/2018/10/09/augratin-cabbage/

 

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Halupki Casserole

I adore halupki, (AKA golumpki, blind pigeons, stuffed cabbage, etc.) but I do not always have time to core, cook, and prep whole cabbage leaves or dedicate the cooking time to the traditional roll version. I also often find myself with a partial head of cabbage in the veggie bin left over from making another dish…no whole leaves to harvest from the head, but still lots of usefulness left. In those instances, I put together this faster to prep and cook casserole version of Halupki that provides all the flavor with far less fuss. As with the rolls, I like this served with mashed potatoes as a side. This recipe gets its sweet and sour element in the sauce from tomato soup and a little sugar and vinegar. You can add a few strips of bacon to the top when baking, or even a layer of sauerkraut; dress it up with what you like and what you have on hand if desired. This freezes beautifully; just thaw and reheat when you get a craving! I like to mimic the inside of traditional halupki by making little meatballs to layer in the casserole, but you can cut the prep time even more by just sprinkling little “globs” of the meat mixture into the dish. I have also made this in the slow-cooker. Prep the recipe as written, but layer into the crock, cook on low 4 – 6 hours or until cabbage is tender. I normally oven bake this in a disposable aluminum lasagna pan; it gives me some extra depth to avoid spill overs and makes for super easy cleanup.

Halupki Casserole

Halupki Casserole

Ingredients

  • Approx 1-1/2 - 2 lb cabbage, core removed and chopped in 1/2 inch pieces or medium shreds (approx. 1/4" )
  • Meat Mixture
  • 3/4 pound ground beef
  • 1/2 pound ground pork (OR use all ground beef)
  • 1/2 cup uncooked long grain white rice
  • 1 small onion, diced fine
  • 1 tsp garlic powder
  • 1 egg
  • 1 T Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Sauce
  • 2 - 10 ounce cans condensed tomato soup
  • 1 - 15 ounce can diced tomatoes, undrained
  • 2 - 8 ounce cans tomato sauce
  • 1 T sugar
  • 1 T white vinegar or lemon juice
  • 1/8 tsp black pepper
  • OPTIONAL: 1 - 2 cups sauerkraut and/or bacon strips (to layer on top of cabbage.)

Instructions

  1. In a bowl, mix the sauce ingredients together, set aside.
  2. In another bowl, mix the meat mixture ingredients together well. Form into bite-sized meatballs.
  3. In a deep casserole dish or lasagna pan, place a few spoonfuls of sauce, then layer half the meatballs, then half the cabbage on top and pour half the remaining sauce over the top. Repeat with remaining meatballs, then cabbage, then last of the sauce. NOTE: If you are using sauerkraut and/or bacon, place these on the layers of cabbage before adding the sauce each time.
  4. Cover tightly with foil and bake at 350 F degrees until cabbage is tender. Baking time varies with how large or small you chopped the cabbage. Start testing the cabbage with a fork after 1 hour. Recover tightly and continue to cook until tender.
  5. NOTE #1: Natural water content of cabbage will vary with each head. You may find your cabbage has released a lot of water or not much. If your casserole seems to need more sauce or is drying, add a little water as it bakes. I always "sloosh" the tomato soup cans with some water to rinse them well and use this if I need to adjust the liquid during baking.
  6. NOTE #2: If adding bacon to your layers, keep in mind bacon will release grease as it cooks, Adding a lot of bacon can cause an excess of grease in the finished dish especially if you start with a high fat ground beef.
  7. NOTE #3: This is not a precise recipe. You might have more or less cabbage, use more or less meat, need more or less sauce...It is one of those recipes where your eyes and instincts will guide you as you put it together.
http://www.acoalcrackerinthekitchen.com/2018/10/06/halupki-casserole/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Colcannon

The Coal Region is home to many with deep Irish roots. The discovery of Anthracite and the plentiful work for miners led many Irish laborers, escaping oppression and the infamous potato famine, to the Coal Region. Colcannon is a traditional Irish dish consisting of cabbage (or kale) and onion (or leeks) fried until tender then folded into creamy mashed potatoes. Bacon may be added if desired. Every family has “their” recipe and each will be a little bit different than the others. Colcannon makes a terrific side dish with ham or corned beef, but it can be a meal in itself. Simple, down-to-earth comfort food that’s easy on the budget and sure to please your taste buds. HINT: Form refrigerated leftovers into patties and fry in a pan in some melted butter until browned on both sides.

Colcannon

Colcannon

Ingredients

  • 2 1/2 pounds potatoes, peeled and cubed
  • 4 slices bacon
  • 1/2 small head cabbage, chopped (or substitute with kale)
  • 1 large onion, chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 1/4 cup butter, melted

Instructions

  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent.
  3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
http://www.acoalcrackerinthekitchen.com/2018/09/20/colcannon/

 

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Pa. Dutch Pepper Cabbage

A sweet and sour side dish, this features a German, Pa. Dutch, and Coal Region favorite — cabbage — but this time it is not in a creamy dressing as in Cole slaw, but a sweet/sour clear syrup dotted with colorful specs of sweet bell peppers. Some purists use only green pepper, I use a mix of red and green…I like the look!  Some people add some onion, celery, or even carrot, I do not.  I’m “sorta” purist!

This lasts a long time in the refrigerator thanks to the vinegar content.  I love to serve it with many dishes including my Pa. Dutch Chicken Pot Pie.   It’s great to take to a potluck or picnic because it contains no mayonnaise. You want your cabbage and veggies finely chopped like in the photo. You can use a box grater to prep by hand or a food processor, but if using the processor, do in small batches to avoid ending up with a mushy mess of watery veggies.

Pa. Dutch Pepper Cabbage

Pa. Dutch Pepper Cabbage

Ingredients

  • 1 - 2 pound head cabbage, quartered and core removed
  • 1 large sweet red bell pepper, quartered and seeded
  • 1 large green bell pepper, quartered and seeded (OR use all green bell pepper)
  • Dressing:
  • For the sweet and sour dressing:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon celery seed
  • 3/4 cup granulated sugar
  • 1 teaspoon sea salt
  • 1/8 teaspoon coarsely-ground black pepper or to taste

Instructions

  1. Cut the cabbage into 4 quarters, remove the core from each quarter, then coarsely chop each quarter into smaller pieces to aid in grinding nicely in the processor . Working in batches, place one quarter of the coarsely-chopped cabbage in the work bowl of a food processor fitted with a steel blade. Using a series of 25 -30 rapid on-off pulses, process to a fine chop. Transfer cabbage to a large baking pan that has been lined with parchment paper and a few layers of paper towels and refrigerate for about an hour to drain.
  2. Prep the bell peppers as directed, and, in two batches, using a series of 15 rapid on-off pulses, process them to a fine chop. Place chopped peppers on a paper towel lined plate and refrigerate for about an hour to drain.
  3. Place the cabbage and peppers in a large bowl. In a bowl, stir all of the dressing ingredients together.
  4. Pour the dressing over the cabbage and peppers and stir thoroughly. Cover the bowl with plastic wrap and refrigerate, several hours or preferrably overnight, giving it a stir whenever it's convenient.
http://www.acoalcrackerinthekitchen.com/2018/09/19/pa-dutch-pepper-cabbage/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Slow-cooker Pork and Sauerkraut

Pork and sauerkraut is traditionally served in the coal region and among the Pa Dutch on New Year’s Day to ensure good luck in the coming year, but it’s too good to make just once a year! It is a popular dish that is often served by churches and fire companies for fund-raising dinners This version uses the slow-cooker for an easy meal you can toss together in the morning and come home to a savory supper or prep it before bedtime and wake up to your next day’s meal ready to go.  The choice of pork is a matter of personal preference and pretty flexible, but I often use thick cut rib or sirloin pork chops; sometimes I use boneless country-style spare ribs, or a rib roast. I tend to stay away from using boneless loin roast only because I feel the lean, very white  meat tends to be “drier” than other cuts.  Some folks also toss in a few pieces of kielbasa. You should use what you want to use – remember, cooking is only “good cooking” if you enjoy eating what you make!

Since the days of many people having a pig in their back yard have passed, grocery stores and butcher shops are prime sources for the pork for this traditional dish and most stores carry sauerkraut in bags, jars, and cans on a regular basis. This dish is traditionally served with mashed potatoes and often accompanied by apple sauce. Restaurants and diners in the coal region and in PA Dutch country often have this on their menus. And I love to mix my pork, sauerkraut, and potatoes all together then squirt on some ketchup.

A bit of history: the dish is a German custom brought over by the Pennsylvania Dutch (Pennsylvania Deutsch = German) settlers to Pa.  Winter butchering often took place in the months just before Christmas or New Year’s, so celebratory meals happened around those times with a feast of roasted fresh pork. Sauerkraut was often added to the meal as a side dish because fall is the height of cabbage harvesting. It is believed that pork was thought to bring good luck because “the pig roots forward.” This “rooting forward” by the pig and its snout symbolizes progress. The Pennsylvania Dutch are known to tell children that if they eat sauerkraut on New Year’s Day, they’re in for “a sweet year.” It’s also said in Dutch folklore that long strands of sauerkraut represent a long life to be lived, and the green color that sauerkraut starts as can symbolize money: The more kraut, the more cash.

Pork, Sauerkraut & Mashed Potatoes

Slow-cooker Pork and Sauerkraut

Ingredients

  • 3 - 4 pounds pork, your choice or chops, roast, boneless or bone-in
  • 1 - 2 lb bag of sauerkraut, undrained (I prefer the bagged, you can use the equivalent from cans or jars)
  • water
  • 1 eating apple, peeled, cored, and cubed
  • 1 medium onion, in wedges or large chunks
  • 1 large rib celery, cut into 1/2" slices
  • 1 T brown sugar
  • Black pepper to taste

Instructions

  1. In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.
  2. Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).
  3. Place the remaining sauerkraut, onion, celery, and apple on top of the pork.
  4. Sprinkle with the brown sugar.
  5. Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock.
  6. Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart. Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.
http://www.acoalcrackerinthekitchen.com/2018/09/17/slowcooker-pork-and-sauerkraut/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Sauerkraut Relish

4th of July is cook-out time in the coal region. Here is a relish that fits right in to the Coal Region/Pa Dutch influence of our area. Cayenne optional! You will find yourself using it for topping lots of foods.

Sauerkraut Relish

Sauerkraut Relish

Ingredients

  • 1 cup sauerkraut - rinsed and drained
  • 1/4 cup dill relish or chopped dill pickle
  • 1 tbsp. chopped pimento
  • 2 tbsp. prepared mustard
  • 1 1/2 tbsp. brown sugar (can sweeten to your taste)
  • 1/2 tsp. caraway seed
  • pinch of black pepper
  • pinch of salt

Instructions

  1. Add all to saucepan. Stir well, bring up to simmer and cook for 1 minute. Remove from heat, cool and refrigerate for at least 1-2 hours.
http://www.acoalcrackerinthekitchen.com/2018/09/08/sauerkraut-relish/

 

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page

postheadericon Halushki With Homemade Dumplings

Homemade Dumplings in this dish are SO worth it, trust me. This recipe is from the American Carpatho-Russian Cookbook, first published in 1968.

Homemade Noodle Halushki

Halushki With Homemade Dumplings

Ingredients

  • 1 head cabbage
  • 2 onions
  • 1/2 stick butter
  • Dumplings
  • 1 egg
  • 1 c. flour
  • 2 T. water
  • pinch of salt

Instructions

  1. Slice the onions and cut up the cabbage in the same fashion.
  2. Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned. Add to dumplings.
  3. Dumplings
  4. Mix flour, eggs, salt and water. Beat well until you have a medium type dough.
  5. Place dough on a plate and drop by spoonfuls into a pot of boiling salted water. Cook for 5-7 minutes.
  6. Strain and rinse with cold water.
  7. Place in pot and pour cabbage mixture over top. Mix well. Serve.
http://www.acoalcrackerinthekitchen.com/2018/09/08/halushki-with-homemade-dumplings/

Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInDigg thisEmail this to someonePrint this page