This is a simple and delicious salad that produces such a tasty side dish. I like to make an extra-large batch and serve it as a side dish all week long. It’s so good it never gets old. The longer this salad sits the better it gets.
Krautsalat is another one of my childhood favorites. It’s easy to make and sure to please any cabbage and bacon lover!
Occasionally I have a deep need to eat the foods that I grew up on. Growing up in Lincoln, Nebraska there were basically three ethnicities, German, Czech, and Russian. I grew up in the Czech community, but to be honest German, Czech, and Russian food is pretty much the same. My mother made this Pickled Red Cabbage recipe. I loved it as a child and I still love it today.
I love peas and this dish is a favorite of mine. Featuring cipollini onions it makes a beautiful presentation.
1 Cup Peeled Cipollini Onions (8 Ounces)
1/2 Cup Butter
1/4 Cup Water
1 Teaspoon Kosher Salt
2 Teaspoons Chopped Basil
2 Teaspoons Chopped Cilantro
1/4 Teaspoon Freshly Ground Pepper
2 Packages Organic Frozen Peas (10 Ounces Each) Thawed
2 Cups Shredded Cabbage
In a medium size pot bring 6 cups of water to a boil. Add the peeled cipollini onions and cook for only 3 minutes. Drain and rinse in cold water. Set aside. In the same pot melt the butter over a low heat. Add the cipollini onions, water, kosher salt, basil, cilantro and pepper. Stir and cook for 2 minutes. Add the thawed peas and the shredded cabbage. Give a good stir and cook for 10 minutes over a medium heat. Remove from the heat and transfer to a serving bowl. Serve warm. Serves 6
Hint: I sometimes like to cheat and buy pre-peeled cipollini onions. Sometimes a gal just gets a bit lazy!
Potage Paysanne or Peasant Soup is easy to make and absolutely delicious.
2 Diced Carrots
2 Cubed Potatoes
2 Sliced Leeks
1 Diced Onion
1/4 Head Rough Chopped Cabbage
2 Chopped Tomatoes
2 Cubes Diced Celery
6 Minced Garlic Cloves
1/2 Cup Olive Oil
2 Cups Cooked White Beans
6 Cups Vegetable or Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Parsley
1 Tablespoon Red Pepper Flakes
In a stock pot add the olive oil and heat over a medium heat. Add the carrots, potatoes, garlic, onions, leeks, celery, cabbage, salt pepper, red pepper flakes and parsley. Cook for 8 minutes stirring frequently. Add the vegetable or chicken stock. Cook for two hours on medium low heat. Stir frequently. Add the cooked white beans, chopped tomatoes and cook on medium heat for another 30 minutes. Transfer to soup bowls or a soup tureen and serve. Serves 4
Saint Patrick’s Day Corned Beef & Cabbage
In the U.S. and Canada, consumption of corned beef is usually associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture. In Ireland, the closest traditional dish is bacon and cabbage. The bacon is more like Canadian style bacon or ham. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was most likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon in the late 19th century. A similar dish is the New England boiled dinner which consisted of corned beef, cabbage and root vegetables such as carrots, turnip and potatoes which is popular in New England and parts of Atlantic Canada. Whoever you are and wherever you came from it is fun to make Corned Beef & Cabbage on Saint Patrick’s Day!
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
Brussels Sprouts With Bacon
I sure do love Brussels Sprouts and what could be better than pairing these little babies with bacon! This is such a simple recipe with a big return.
1 Teaspoon Olive Oil
2 Thick Slices Bacon
4 Cups Trimmed & Halved Brussels Sprouts
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Finely Chopped Medium Shallot
1 Tablespoon Unsalted Butter
½ Cup Chicken Broth
2 Tablespoons Apple Cider Vinegar
In a large skillet heat the olive oil over a medium heat. Add the bacon and cook for 5 minutes. Stir occasionally. Transfer the bacon to paper towels to drain and let cool. Crumble the bacon and set aside. While the bacon is cooling add the Brussels Sprouts to the bacon drippings in the skillet. Add the salt and pepper. Cook for 5 minutes until well browned in spots and beginning to soften. Stir often. Reduce the heat to low and add the shallot and butter. Cook for 3 minutes. Add the chicken broth to the skillet and turn the heat to high and bring to a boil. Scrape up the browned bits from the bottom of the pan while cooking. Reduce the heat to medium low and simmer for 2 minutes until the broth has cooked out. Stir in the vinegar and crumbled bacon. Cook for 30 seconds. Remove from the heat and transfer to a serving bowl. Serves 4
Coleslaw goes with so many dishes. It sure seems that sitting in the fridge for a couple of days really brings out the flavor. I serve my Creamy Coleslaw with fish & chips, burgers, pork chops, steaks and just about anything that strikes me.
1 Head Shredded Green Cabbage
4 Shredded Carrots
¼ Cup Chopped Red Onion
1 Cup Mayonnaise
½ Teaspoon Celery Seed
½ Teaspoon Salt
4 Tablespoons Sugar
¼ Cup Rice Vinegar
¼ Cup Balsamic Vinegar
¼ Cup Malt Vinegar
Combine the shredded cabbage, onion and carrots in a large bowl. Whisk together the mayonnaise, celery seed, salt, sugar, rice vinegar, balsamic vinegar and malt vinegar. Add to the cabbage mixture. Mix well to combine and taste for seasoning. Add more salt or sugar if desired. Refrigerate for 3 hours before serving. Serves 8
I love beets and I love cabbage. This dish is easy to make and a real winner. If you want to make this borscht completely vegetarian then use vegetable stock instead of the beef stock
3 Tablespoons Butter
¼ (2 Pound) Sliced Head Green Cabbage
2 Sliced Carrots
2 Sliced Celery Stalks
1 Diced Onion
1 Pound Peeled & Cut Beets
15 Ounces Tomatoes In Puree
15 Ounces Beef Broth
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
Celery Leaves For Garnish
In a large Dutch oven, melt the butter over medium heat. Add the cabbage, carrots, celery and onion. Cover and cook. Stir frequently until tender and browned. Cut the beats into small bits. Add the beets, tomatoes with the puree, broth, sugar, salt, pepper and 1 ½ cups of water. Heat to a boiling over a high heat. Reduce the heat to low and cover. Simmer for 50 minutes. Stir occasionally. Spoon 2 cups of the soup into a blender and blend at a low speed until smooth. You can also do this in a food processor. Return the mixture to the Dutch oven and heat through. Garnish with celery leaves and sour cream. You can serve hot or cold. Serve with pumpernickel bread. Serves 4
Pickled Red Cabbage
I find pickled cabbage is best eaten within a few days of being made as it does begin to lose its color and can become soft if kept too long. I love the fresh taste of newly pickled cabbage!
1 Large Red Cabbage
1 Teaspoon Sea Salt
2 Pints Vinegar
1 Tablespoon Fresh Ginger (Bruised)
1 Ounce Whole Black Pepper
Take off the outer cabbage leaves and cut the cabbage into quarters. Remove the stalk, wash and then cut into very thin slices. Lay the sliced cabbage on a plate and sprinkle with the sea salt. Cover and leave sit for 24 hours.
After the cabbage has been sitting for 24 hours put the cabbage into a colander to drain. It may be necessary to wipe the cabbage clean. Place the cabbage into pickling jars and put aside. Now put the bruised ginger and peppercorns into a muslin bag and tie with a cooking string. Pour the vinegar into a saucepan along with the muslin bag and bring to a boil. Remove from the heat and leave to cool. Remove the muslin bag and pour the cooled vinegar into the pickling jars. Cover the jars with vinegar proof lids. Serves 4