Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts

Wednesday, August 13, 2014

Recipe: Frankfurter Platter Dinner

Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner-- sautéed zucchini, Creative Cooking risotto, and Frano-Syrian chicken. For dinner this lovely evening we had something more... how shall I say?... countrified.

Yes. Those frankfurters are arranged on top of a wonderful pile of mashed potatoes and surrounded by cabbage. 

A meal fit for a Country Mouse! But please note well. This recipe is from Master Chef Louis P. De Gouy. Seems even the Master Chef appreciated country food.

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“As man went, so went the sausage. In some form or another the sausage probably has been one of man’s foods ever since primitive days. Scientists point out that when the caveman learned to cook his food he also learned immediately to preserve part of the meat he had killed for a future meal, cleaning it of bone and gristle and stuffing it in a piece of skin. Thus the first sausage was probably invented. It acquired more and more refinement down through the ages until today it is even possible to get a hot dog neatly packaged in a skin that has a “zipper.””—Master Chef Louis P. De Gouy, The Gold Cook Book (1947)

“Cooked hot sauerkraut may be substituted for the whipped potatoes, or unchopped spinach, buttered noodles, rice risotto, etc.”

FRANKFURTER PLATTER DINNER

3 Tbsp butter
¾ C onions, sliced thin
1 ½ C tart apples, peeled, cored, sliced thin
8 C cabbage (red or green, or equal parts of each), shredded fin
¼ C cider vinegar
¼ C dill pickle (preferably homemade—see recipes in Canning … section), chopped
Salt, pepper
12 frankfurters, pan-broiled in a greased saucepan over a low flame until browned lightly on all sides
Whipped potatoes

Melt butter in a large heavy saucepan, add onion slices and apple slices, cover pan, and cook 4 minutes. Add cabbage, mixing well from bottom of pan, and continue cooking 10 minutes, stirring frequently. Lift cover, add vinegar and dill pickles, season with salt and pepper to taste, replace cover, and cook very slowly for 15 to 20 minutes longer. To serve, pile whipped potatoes in center of a heated platter, arrange frankfurters at regular interval around potatoes, and border with hot cabbage mixture. Serve at once.

Monday, April 14, 2014

Recipe: 24 Hour Slaw with Hot Dressing

4/12/14 6:28pm 
4/13/14 7:35pm
Serve with North Carolina Pork Barbecue

24 HOUR SLAW WITH HOT DRESSING
Serves 8-10

¾ C sugar
1 large head cabbage, outer leaves removed, cored, and shredded
2 large red onions, sliced thin
Hot Dressing

Stir sugar into shredded cabbage, place half of cabbage in a large bowl, and cover with onion slices. Top onions with remaining cabbage. Pour boiling Hot Dressing over all slowly. Do not stir. Cover and refrigerate at once for 24 hours. Stir well before serving.

HOT DRESSING

1 tsp celery seed
1 tsp sugar
1 tsp dry mustard
1 ½ tsp salt
1 C cider vinegar
1 C oil

Combine all ingredients except oil in a saucepan and bring to a rolling boil. Stir in oil and return to boiling.

Monday, November 25, 2013

Recipe: Carolina Slaw

Add this to your barbeque sandwich. Very Carolina!

CAROLINA SLAW  
Serves 8 to 10 

1 head of cabbage, shredded fine 
1 medium bell pepper, chopped fine 
1 medium sweet onion, chopped fine 
2 carrots, peeled and cut in 1 inch strips 
1 C sugar (or less, to taste) 
1 tsp salt 
2/3 C vegetable oil 
1 tsp dry mustard 
1 tsp celery seed 
1 C cider vinegar 

Combine cabbage, bell pepper, onion, and carrots in a large bowl. Combine remaining ingredients in a medium saucepan and bring to boil over medium-high heat. Stir constantly until sugar dissolves, and then stir frequently. Pour hot dressing over vegetables and toss well. Cover and refrigerate until thoroughly chilled.

Tuesday, September 3, 2013

Recipe: Cabbage Cooked in Milk (Veganizable)

ummmm cabbage

To veganize, substitute almond milk

CABBAGE COOKED IN MILK

Serves 6 to 8

2 C rich milk
5 C shredded cabbage
¾ tsp salt
1/8 tsp pepper

Scald milk in top of double boiler (or saucepan over low heat), and cabbage, and stir thoroughly. Cover tightly and cook over hot water (or very low heat) for 15 to 20 minutes, stirring occasionally. Season with salt and pepper.

Sunday, June 2, 2013

Recipe: Baked Cabbage & Vegan Variation

Mr. Big Food used red cabbage because we all love red cabbage
BAKED CABBAGE

3 C shredded cabbage, cooked in salted water 10 minutes, drained
½ C bread crumbs
Salt, pepper, to taste
1 C medium White Sauce, with ½ C shredded cheese and ½ C crumbled French fried onion rings added, and ½ stick butter melted in (see recipes in Basics section)

Preheat oven to 350o. Place drained cabbage in buttered casserole. Pour White Sauce over and top with bread crumbs. Bake 30 minutes.

To veganize:

Eliminate cheese; make the white sauce with vegan butter (Earth Balance (TM) and almond milk). I can't taste the difference-- and in fact, I like it better without the cheese!

Wednesday, May 1, 2013

Recipe: Cabbage in Cream (veganizable)


Who doesn't love cabbage?
“From my cousin Vaclav Koudelka in Lubacovice”—Pat Kriska

CABBAGE IN CREAM

½ stick butter
1 medium head cabbage, tough outer leaves removed, cored, and chopped
1 C heavy cream
Salt, pepper, to taste
1 medium onion, chopped
1 tsp paprika

In a saucepan large enough to hold all the cabbage, sauté onion in butter until tender. Add cabbage and cook over low heat until cabbage is just tender. Stir in cream and continue to cook only until cream is heated. Stir in seasonings and serve at once.
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To veganize, use Earth Balance® or other butter substitute, and Silk® Almond Milk rather than cream.

Mr. Big Food has veganized a number of recipes that call for traditional white sauces. We taste no real difference between real butter and cream, and Earth Balance and Silk Almond Milk. I love butter and cream, but a little less cholesterol won't do me any harm!

Friday, July 20, 2012

Lima beans

Last evening as we were preparing a truly delicious-- and simple-- meal, I looked in the pantry and asked Mr. Big Food, "Do you know we still have dried lima beans from last year's garden?"

Mr Big Food responded, "Yes. Good thing, too."
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CHANGE: Corn and soybeans hit record highs, stir food crisis fear. “Corn prices crossed into uncharted territory above $8 per bushel — about three-and-a-half times the average price 10 years ago of $2.28. Soybeans punched past $17 for the first time — also three-and-a-half times the 2002 average. Analysts said that while forecasts for continued dry weather are expected to sustain the rally, corn prices could be vulnerable to any move by the government to lower the amount of corn-based ethanol blenders are required to mix with gasoline. Even as chatter about a possible revision of the ethanol mandate has escalated, U.S. Agriculture Secretary Tom Vilsack, the former governor of top farm state Iowa, has ruled out such a move.”

Related: World Braced for New Food Crisis.

The drought in the US, which supplies nearly half the world’s exports of corn and much of its soyabeans and wheat, will reverberate well beyond its borders, affecting consumers from Egypt to China.

“I’ve been in the business more than 30 years and this is by far and away the most serious weather issue and supply and demand problem that I have seen by a mile,” said a senior executive at a trading house. “It’s not even comparable to 2007-08.”

David Nelson, global strategist at Rabobank, added: “Today the [US crop] disaster is real, whereas to some degree the big run-up in prices in 2008 was speculatively driven.”

Oh, goody.
 It's not too late to think about putting in a fall garden. More here, and here.
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HOLY COW! IT'S RAINING!

Sunday, July 8, 2012

Recipes: American (Summer) Sunday Supper


Clockwise, from the top: Slaw. Chips. Hot Dogs. Plates & Forks. Buns.
We hardly ever do this. But it was good. Hebrew National hot dogs. Plain Lays. Wonder speaks for itself.

I made the slaw.