Tag Archives: cabbage

Potato Soup

2 Dec

This past weekend, we visited our favorite German restaurant, Angelika’s German Imports Market & Deli. My younger daughter had potato soup with her sandwich, which was so good. She wanted more of it, so I tried to come up with something close. It tasted similar, but not quite as good as Angelika’s did. I also added in cabbage to ours, since I had some that needed to be used and felt it would fit in well. I would probably add some bacon or ham next time, but as is, it was very good.

Note: This picture shows it a little thicker than it originally was because it is the leftover soup. I forgot to snap a picture the night we had it!

Potato Soup

Potato Soup

How to make it:

2 tablespoons olive oil
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, diced
3 cups shredded cabbage
1/2 bunch parsley, chopped
1/2 teaspoon marjoram
1-1/2 pounds potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups beef broth
Salt and pepper

Directions:
Heat olive oil in a large stock pot over medium-high heat. Add carrots, celery, onions, cabbage, parsley and marjoram. Cook until transparent. Stir in potatoes.

In a small bowl, whisk flour into 1 cup of the beef broth. Pour into pot. Add remaining beef broth, bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Season to taste with salt and pepper.

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Cabbage, Kielbasa, and Pierogies

10 May

Yesterday, I got my Zaycon order of kielbasa. It was a 10 pound box, most of which I will grill with the hot dogs I also got. However, I caught part of a clip on TV of someone preparing kielbasa and pierogies. So, I did a little searching and found that combo also with cabbage and carrots. So, I got a bag of frozen pierogies to give it a try. It turned out really good, filling and flavorful. Plus, it was pretty easy to make and ready in about 30 minutes.

Cabbage, Kielbasa, and Pierogies

Cabbage, Kielbasa, and Pierogies

What you need:

1 tablespoon olive oil
1 onion, chopped
1 cup carrots, cut in thin rounds or matchsticks
1/2 head of cabbage, shredded
1 pound kielbasa, cut into thin slices
1 pound frozen pierogies
Salt and pepper

How to make it:

Heat olive oil in a large skillet over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Add chopped cabbage, salt and pepper to taste, and cover skillet. Cook, covered, for 10 minutes or until cabbage is soft.

Slice kielbasa into 1/8 inch thick slices. Add to skillet. Cover and cook another 10 minutes or until kielbasa is cooked.

Meanwhile, in a separate skillet or pot, prepare pierogies according to the directions on the package.

Add pierogies to the cabbage and kielbasa. Cook an additional 5-10 minutes.

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Sausage, Cabbage, and Potato Dinner

25 Oct

I’m at a loss at what to call this one, but I can promise you that it tastes good!  I just picked up 20 pounds of breakfast sausage yesterday, so I wanted to use some of it to make dinner.  I also had onions, carrots, potatoes, and shredded cabbage, so why not put it all in a pot and see how it comes out?  Delicious!  The breakfast sausage is a little spicy, and I don’t really like eating as links, but with the casings removed, all of it broken up and browned, then mixed with other things, it’s perfect.  What I also love is that aside from chopping things, this meal was very quick to prepare.

Sausage, Cabbage, and Potato Dinner

Sausage, Cabbage, and Potato Dinner

What you need:

1 lb sausage (I used breakfast sausage, removed the casings, and broke it up.  You could also use smoked sausage, that would just need to be sliced into 1/2 inch slices)
1 small onion, diced
2 carrots, cut into thin slices
1 cup water
2 medium potatoes, cut into thin cubes
4 cups shredded cabbage

How to make it:

In a large pot, brown sausage over medium heat.  Add in onions and carrots, and continue to cook until onions are soft.  Next, add water and potatoes.  Reduce heat to low, and cover.  Cook for 15 minutes.

Finally, add cabbage and stir in well.  Again, cover, and cook for 20-25 minutes, or until all vegetables are tender.

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My Version of Bulgogi

5 Sep

Last week, we discovered a Korean restaurant in town, Sunna’s Korean Restaurant.  In fact, we liked it so much for lunch one day, that we went back for dinner the next day!  Super nice staff, go out of their way to take care of you and say thank you when you leave, plus delicious, fresh food.  Both times I ordered the Bulgogi, which is Korean barbecued beef.  Since I had a flank steak in the freezer, I decided to give it a try making it myself.  I looked at a few different recipes, and settled on a marinade that I liked, so here it is!  I have no idea how authentic it is, but it turned out really good.  I marinated just the meat and onions, then added the other vegetables after cooking the meat and onions first.

Beef Bulgogi

 

Bulgogi

What you need:

1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 cloves garlic, minced
1/4 teaspoon grated fresh ginger
1 pound flank steak, cut into thin slices
1 small onion, cut into thin wedges
1 bunch green onions, chopped
Vegetables of your choice to serve with, if desired (I used carrots, cabbage, broccoli, and zucchini)

How to make it:

Stir together the soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ginger.  Pour over the sliced steak, onions, and green onions.  Cover and marinade in the refrigerator overnight.

Steak and onions marinading

 

Heat a grill over high heat.  Place meat and vegetables on a piece of foil on the grill, or use a grill basket.  Cook until beef is cooked through and vegetables are tender.

 

Alternatively, you can add 1 tablespoon of oil to a wok and heat over medium-high heat.  Cook beef and onions in the wok until meat is cooked through.  Add in any other vegetables and cover, continuing to cook until vegetables are tender, stirring often.

Serve with rice, if desired.

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“Unstuffed” Cabbage Rolls

14 Aug

Ah, cabbage rolls.  Something I have always enjoyed, but just don’t get to make often enough.  I used to live in Peoria, IL, and there was a little Lebanese restaurant named Haddad’s that made cabbage rolls.  There is also a yearly festival held by the Itoo Society there, and they would sell cabbage rolls with their shish-ka-bob at the festival.  Since moving away over 6 years ago, I haven’t been able to enjoy their cabbage rolls again, so I have tried making them on my own.  I struggle with getting the cabbage leaves ready, so I’ve really only made them a couple of times.  Recently, though, I saw a photo floating around on Facebook with a recipe for Unstuffed Cabbage Rolls, and I thought it was a brilliant idea!  And, kicked myself for not doing it sooner.  I did this on the stove top to avoid using the oven, but you could also make them unstuffed as a casserole, or probably even in the slow cooker.  I think we’ll be having this again, so I may try another cooking method next time.  This still isn’t quite as good as the other cabbage rolls that I’ve had, but it’s still very tasty!

Unstuffed Cabbage RollsUnstuffed Cabbage Rolls

What you need:

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup cooked rice
1 head of cabbage, shredded
1 cup tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper

How to make it:

In a large pot, brown the ground beef.  Stir in the diced onion and minced garlic, and continue to cook until onion is soft and translucent.  Stir in the cooked rice and shredded cabbage.

Meanwhile, in a small bowl, whisk together the tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.  Pour over the meat and cabbage mixture in the large pot.  Add salt and pepper to desired taste.

Cover and reduce heat to a simmer, and cook for 20-30 minutes, or until cabbage is tender.

 

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Grilled Beef, Potato, and Cabbage Packets

26 Jul

This week, I had picked a head of cabbage for my FarmBox.  I had thought about making Stuffed Cabbage Leaves or Bierocks, but decided that I wanted to try to make something different.  I was initially thinking of doing it all in a skillet, but then my uncle asked if I had tried grilled cabbage, and I started looking at recipes related to that.  I came across a recipe for Grilled Cabbage and Potato Packets, and decided to expand on it some, incorporating parts of the skillet recipe I had found.  Of course, as it came time closer to dinner, a storm rolled in, but it stopped soon enough to give me time to fire up the grill for this.  It was a bit of prep work, but I was glad for the food processor from my parents from Christmas.  I used it to shred the cabbage and carrots, and to slice the potato rounds.

Grilled Beef, Potato, and Cabbage PacketsGrilled Beef, Potato, and Cabbage Packets

What you need:

1 lb ground beef
1 cup beef broth
1/2 teaspoon garlic powder
4 cups cabbage, shredded
1 cup carrots, shredded
1 cup onion, diced
5-6 small red potatoes, sliced into thin rounds
Olive oil
Salt and pepper

How to make it:

In a large skillet, brown ground beef.  Reduce heat to low, and add beef broth and garlic powder.  Simmer over low heat for 10-15 minutes to cook off the liquid.

Meanwhile, cut 8 pieces of aluminum about 16 inches long.  Each packet will use 2 pieces of foil to ensure the packet does not break while cooking, and you will have 4 packets total.

Start by layering 2 pieces of foil.  Put 1 cup of cabbage, 1/4 cup of onion, 1/4 cup of carrots, 1/4 of the potato rounds, and 1/4 of the browned ground beef on top of the foil.  Drizzle olive oil over all, about 1-2 tablespoons.  If desired, season with salt and pepper.

All food layered in packetGather up sides of aluminum foil, and close tightly.  I brought up the sides on the left and right of the picture above, then folded them together.  Next, I folded up the ends.  Repeat for the 3 remaining packets.  Place the packets on the grill over medium heat.

Packets on the grill

 

Cook for 15 minutes, then carefully flip the packets over and cook for another 15 minutes.  Carefully remove a packet from the grill and open (remember, it will be very hot and steamy when you open it), and check the softness of the potatoes and other vegetables.  If soft, remove all from the grill.  If not, continue to cook until potatoes and vegetables are soft.  Carefully open each packet and serve.

Grilled packet

 

If desired, serve each sprinkled with grated Parmesan cheese.  My daughter and I both had some with and without grated Parmesan, and it was good both ways, but with the cheese it had just an extra bit of flavor.

 

 

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Borscht

21 Oct

 

I had heard of borscht, but never actually had it.  Beets are regularly available in Sunizona Family Farms FarmBoxes, so when my husband requested that I make this, I knew where I could get beets.  I also had gotten a head of cabbage and a bunch of carrots from them, then I had onion and potatoes from Bountiful Baskets and ground beef from Zaycon Foods.  Who needs the grocery store anymore?!?

In my search for the recipe, I discovered that everyone makes this a little different.  Even I varied some from the recipes I mainly used.  I only had ground beef on hand, so I used it instead of stew meat.  I also didn’t have tomato paste, so I used ketchup instead of the tomato paste and cider vinegar.  This does take a little time and effort, but it’s worth it!  It does have a little beet taste, but not really.  It’s more of a stew taste with all the different veggies in it.  And, fair warning, this makes a LOT, so be prepared to eat it for a few days or cut the recipe down.

 

Borscht
Based on recipes here and here

What you need:

16 cups water
2 large potatoes, peeled and sliced in 1/4″ rounds, then cut in fourths
1/2 head of cabbage, shredded
1 pound ground beef
2 carrots, cut in matchstick pieces
1 pound beets, peeled and cut in matchstick pieces
1 small onion, finely diced
1/3 cup ketchup (or 1/3 cup tomato paste and 1 tsp apple cider vinegar)
6 beef bouillon cubes
1/4 cup lemon juice
2 bay leaves
1 tablespoon fresh dill or 1  1/2 teaspoons dried dill
Salt and pepper

How to make it:

In a large soup pot, add the water and potatoes, bring to a boil and cook until potatoes are softened, about 15-20 minutes.  Add cabbage and cook another 5-10 minutes.

While the potatoes and cabbage are cooking, brown the ground beef over medium-high heat in a large skillet.  Add carrots, beets, and onion, and cook until the vegetables have softened, about 15-20 minutes.  Stir in the ketchup (or tomato paste and vinegar).

Add the vegetable mixture to the soup pot.  Add bouillon cubes, lemon juice, bay leaves, dill, salt, and pepper.  Cook for about 5 minutes at high heat to dissolve the bouillon, then reduce heat to a simmer for 5-10 minutes, or until all vegetables are tender to eating.  Serve hot, with a dollop of sour cream, if desired.

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Slow Cooker Corned Beef and Cabbage

20 Mar

I apologize that the pictures doesn’t look more appetizing, but my husband was eager to dig into this!  Neither of us are Irish, but we do like to have corned beef and cabbage on St. Patrick’s Day.  Best time of year to make it, the ingredients are all cheap at the store!  This is wonderfully easy in the slow cooker, and the taste is amazing!  Of course, you have to somewhat like corned beef and cabbage to fully enjoy it.  The vegetables do get very tender, so make sure that’s what you want.  If you don’t want them as tender, add them about halfway through cooking.

Slow Cooker Corned Beef and Cabbage
Original recipe here
Serves 6 – 8 

What you need:

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered (I only had baby butter golds, so that’s what I used)
1 onion, peeled and cut into bite-sized pieces
4 cups water (I had 2 cups of chicken broth that needed to get used, so I used 2 cups chicken broth, 2 cups water)
1 (4 pound) corned beef brisket with spice packet
6 ounces beer, optional
1/2 head cabbage, coarsely chopped

How to make it:

Place the carrots, potatoes, and onion into the bottom of a slow cooker.  Pour in the water, and place the brisket on top of the vegetables.  Pour the beer over the brisket.  Sprinkle the brisket with the spices from the packet.

Cover and cook on low setting for 6 – 7 hours.   Stir in the cabbage and cook for 1/2 to 1 hour more.

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Coleslaw

7 Feb

 

I had 2 heads of cabbage in my fridge, waiting for me to make something with them.  I had originally thought of making Stuffed Cabbage Rolls with them, but my husband said he wouldn’t eat them.  So, since I was thinking of making the fish and Oven Baked Potato Chips, I thought Coleslaw would be a nice addition.  I doubled the recipe below, so we have a lot of coleslaw.  The picture above is just a small part of all we have.  But it’s going fast since it turned out so yummy!  I didn’t cut mine very fine, I was too lazy to pull out the food processor to finely chop it, so I left it in larger pieces.

 

Coleslaw
Based on recipe here

What you need:

1 head cabbage, shredded
3 medium carrots, shredded (or in may case, 1 large carrot from Bountiful Baskets)
1 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup sugar

How to make it:

In a large bowl, combine cabbage and carrots.  In a small bowl, combine remaining ingredients.  Mix well and pour over cabbage and carrots; toss to coat evenly.  Serve.

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Bierocks

14 Nov

When I get cabbage, this is one of my favorite recipes to make.  This recipe came from a friend in my mom’s group, and everyone that has made it, loves it.

Bierocks

What you need:

1 lb ground beef
1 cup onion, chopped
2-3 cups cabbage, chopped
Seasoned salt
Ground pepper
Shredded cheese,  I usually use cheddar, but any kind will work
2 cans of Grands biscuits

How to make it:

Brown ground beef in a large skillet; drain. Return to skillet. Stir in onion and cabbage. Simmer, stirring frequently, until cabbage and onion are tender. Season with seasoned salt and pepper to your taste.  Let cool for 5 minutes.  Stir in shredded cheese.


Roll out a biscuit.   Place a couple tablespoons of the filling in center of each biscuit.

Gather up the sides of dough and pinch shut over the filling.  Repeat for each biscuit.

Place seam-side down on greased cookie sheet. Brush tops with beaten egg white or olive oil.


Bake 15 minutes at 375 degrees, or until biscuits are golden brown.

If you don’t want to as many at once, you can freeze half of the filling to use at another time.

Casserole version:

Instead of 1 can of Grands biscuits, use 1 can of crescent rolls.  Spray a casserole dish with non-stick cooking spray, and spread half of the crescent roll dough in the bottom of the dish.  Add the filling mixture, then spread the remaining half of crescent roll dough on the top.  Bake at 375 F for 15-20 minutes, or until golden brown on top.

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