Caramelized
Cabbage with Farfalle
serves 4 to 6
as an appetizer
3 tablespoons butter
3 tablespoons oil
I large sweet onion, thinly sliced
2 cloves garlic, minced
1 head Savoy or green cabbage, cored and shredded
2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 tablespoons poppy seed
1/4 pound farfalle noodles, freshly cooked and drained In a large skillet,
Heat the butter and
oil. Cook the onion until very soft, about 10 minutes. Add the garlic
and cabbage and cook until limp, about 5 minutes. Stir in the sugar
and continue cooking until the cabbage turns golden-brown, about 20
minutes. Stir in the pepper and poppy seed and toss with the farfalle.
Kohlrabi-Mushroom Soup serves 4 3 tablespoons oil 1 medium onion, chopped
1 clove garlic, minced 1/4 pound mushrooms, sliced 2 medium tomatoes,
seeded and coarsely chopped 4 cups chicken stock 4 small kohlrabi, peeled
and sliced salt and pepper 2 teaspoons fresh dill In a medium saucepan,
heat the oil. Cook the onion, garlic, and mushroom over medium-high
heat until the mushroom begins to color. Stir in the tomato and cook
for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi.
Lower the heat and simmer for 15 minutes. Season with salt and pepper
and stir in the dill.
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Napa
Cabbage and Carrot Slaw with Toasted Sesame Seeds
serves 6
3 carrots, shredded
1 small head Napa cabbage, shredded
1 bunch green soring onions, thinly sliced
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon sugar 1 tablespoon sesame oil
1/2 teaspoon Tabasco
1/3 cup vegetable oil
1/4 cup toasted sesame seed In a large bowl,
Combine the carrot,
cabbage, onion, and cilantro. Combine the remaining ingredients, except
the sesame seed, until blended and toss with the cabbage mixture. Sprinkle
with sesame seed.
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Marinated
Kohlrabi and Carrots
serves 6 to 8
6 small kohlrabi,
peeled and cut into matchsticks
3 medium carrots, peeled and cut into matchsticks
1/2 Cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon dried thyme
Salt and pepper
Cook the kohlrabi
and carrot in boiling water for 2 minutes. Drain well and place in a
jar or bowl. Whisk together the remaining ingredients. Pour over the
vegetables and cover. Refrigerate for 48 hours, stirring the vegetables
occasionally. Drain some of the marinade before serving. Serve as part
of an antipasto platter or as a salad.
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Caraway
Cabbage with Potatoes and Sausage
serves 6
4 tablespoons (1/2
stick) butter or oil
1 medium onion, thinly sliced
I medium head Savoy or green cabbage,
coarsely shredded 4 medium red potatoes, scrubbed and sliced
2 tablespoons caraway seed
1/2 cup beef or chicken stock
2 tablespoons red-wine vinegar
1 pound Polish sausage, sliced
2 tablespoons hot-sweet mustard
Salt and pepper
In a large skillet, heat the butter. Add theonion and cabbage and cook
until wilted. Add the potato, caraway, stock, and vinegar. Bring to
a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage
and cook, uncovered, for another 6 minutes. Stir in the mustard and
season with salt and pepper.
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Red
Cabbage, Green Apples, and Crisp Bacon
serves 6 to 8 1/2 pound
bacon strips, halved
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 large onion, chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1/2 cup red wine Salt and pepper
Cook the bacon strips
until crisp. Remove and reserve. Remove all but 4 tablespoons of the
bacon fat from the pan and add the cabbage. Cook over medium heat for
about 10 minutes. Stir in the remaining ingredients and simmer, covered,
for about 1 hour. Season to taste with salt and pepper. Just before
serving, sprinkle with the reserved bacon.
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Recipe 1
Ingredients 20 lb white cabbage 1 1/2 oz salt juniper berries (if desired)
caraway (if desired) for Equipment Kuhltopf: This is a earthenware jar
with a unleaded glaze with a groove for the lid. The gutter is filled
with water to seal the lid hermetically. If you don't have a Kuhltopf,
you can use a regular pot or a preserving glass. Cabbageslicer: to slice
the cabbage. For small amounts of cabbage you can use a regular slicer
or a large, sharp knife. Preparation Discard outer leaves and cut the
cabbage in quarters. Remove inner stalk and slice cabbage very finely.
Layer the shredded cabbage into the jar, press down and sprinkle with
salt, juniper berries and caraway seeds. Continue layering and after
the third layer press down firmly so that the extruding juices cover
the cabbage. You should have at least eight layers. Cover the cabbage
with a clean cloth and a closely fitting wooden board. Place a heavy
object or stone on top to weigh it down. Close the jar with the lid
and and store it at room temperature for 10 days, then in a cool place.
If you are not using a Kuhltopf, a white fuzz might form on the top
layer due to incorrect fermentation. This is inedible and needs to be
removed before using the Sauerkraut.
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Recipe 2
You will need:
a very large crock, glass or enamel container
Minimum of 2 heads of cabbage
Kosher salt
Heavy duty food-grade plastic bags or 2 gal freezer bags
Wooden spoon
Some tips here to prevent problems with your sauerkraut:
Never use aluminum utensils!
Absolute cleanliness is necessary for a healthy brew!
We have a very old 5 gallon crock that we use to make sauerkraut.
But you can use a glass or enamel coated container.
Clean and scald the container well!
(we use the dishwasher, but if you wish you can simply scald by pouring
boiling water into the container and swishing around for no less than
30 seconds)
To prepare the cabbage, remove and discard the outer leaves. Wash and
drain and then cut the cabbages into halves or quarters while removing
the core in the process.
Step 1)
Shred Cabbage -
We use a food processor for speed and ease. If you shred by hand, make
sure the shreds are no thicker than a 10p or 2p!
Step 2)
Mix,
with wooden spoon or very clean hands, 5 pounds of shredded cabbage
with 4 tablespoons of Kosher salt (pickling salt will do but changes
the flavor a bit - do not use table salt) and toss and mix thoroughly
until kosher salt dissolves!
(You can make as much as you wish as long as you use the ratio of 5
lbs. cabbage to 4 Tbs. salt.)
NOTE:
If you plan on refrigerating and not canning use 3 tbs of salt not 4!
Step 3)
When juice starts to form on cabbage from tossing -
Pack the cabbage firmly and evenly into a clean crock, glass or enamel
container.
Press firmly to encourage juice formation.
Fill the utensil no closer than 5 inches from the top.
Step 4)
Make sure juice covers the cabbage completely! (This does not always
happen unless the cabbage is fresh from the field)
I prepare additional brine by putting 1 1/2 Tablespoons of kosher salt
into 1 litre of boiling water. Dissolve salt and cool brine to room
temperature before adding to the pot of cabbage.
Step 5)
Once cabbage is immersed in brine water, place a large food grade, plastic
bag filled with brine water and lay on top if cabbage... (I use 2 large
bags, one inside the other - sometimes a 2 gal freezer bag - with a
couple of quarts of cooled brine water inside - this if the bag breaks
it will not water down the cabbage into a tasteless mess) The cabbage
must be well sealed all around with the bag, so no air can get in and
contaminate the sauerkraut with unwanted yeasts or molds!
Step 6)
Now cover the container with plastic wrap, then a heavy towel or cloth
and tie securely into place. Do not remove this until fermenting is
complete!
Step 7)
Put in an area where the temperature will not be above 75 degrees. Fermentation
will begin within a day, depending upon the room temperature.
Step 8)
If room temperature is 75 degrees allow 3 weeks for fermentation.
If temperature is 70 degrees allow 4 weeks. If temperature is 65 degrees
allow 5 weeks. If temperature is 60 degrees allow 6 weeks.
NOTE:
If temperature is above 75 or 76 degrees, the sauerkraut may not ferment
and could spoil!
Step 9)
Once fermented taste to see if your required tartness exists. Tartness
will weaken as you process in canning so make sure it is a wee bit more
tart than you like! Can be eaten immediately if you desire! (I sometimes
mix in 1/2 teaspoon caraway seed into 4 cups, enough for a couple of
pints or 1 quart. This makes a tasty variation.)
NOTE:
if you refrigerate only rinse and toss with cold water to attain the
tartness desired!
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Recipe 3
Old Country Home Made Sauerkraut
3 to 4 days before you intend to use it, clean off the top leaves of
a healthy cabbage.
Do not leave any bruised leaves.
Save 1 leaf without slicing, in whole.
Slice it thin and press it down into a preferably clay pot.
You can made it in large Glass jars as well as Ceramics.
Boil water until it comes to a very good rolling boil, then add 1 Tablespoon
of Salt per Quart of water.
Let it cool until luke warm.
Cover the cabbage up to 3/4 way. Not all the way, with the salt brine.
Cover the cabbage with 1 leaf of lettuce you have saved.
Place a slice of Sourdough bread on the cabbage leaf.
This will start it to ferment. No chemicals needed.
Place a plate upside down over the cabbage.
The plate should just fit and almost cover the opening.
If it has a half inch or so gap around in the inside, it's no big deal.
The idea is to put a weight on it to press the cabbage under the water
and keep it there.
For weight, I've used a brick, wrapped in aluminum foil, then placed
in a plastic bag as well.
You need to avoid contamination.
Make sure you use an item heavy enough to press the cabbage down well
and keep it under.
Keep it in a warm place for 3 to 4 days.
On top of the refrigerator, where the warm air comes out,
or any other place where it doesn't get cold and fermentation can take
place.
After you have waited the 3 to 4 days and you feel it is ready (by tasting,
and smell), you want to refrigerate the cabbage for a day or half a
day at least.
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Recipe 4
Chop a head of white cabbage into medium sized pieces.
Choose a medium sized earthenware or glass bowl and line with a layer
of cabbage about 2 cms deep.
Sprinkle some juniper berries, coriander seeds and mustard or other
seasonings to taste and a small pinch of herbal salt on top
(use no more than 5g salt per 1 kg cabbage - the less the better as
too much salt will affect fermentation).
Place another layer of cabbage about 1 cm deep and sprinkle seasonings
again sparingly on top.
Repeat this process until the dish is full or the cabbage is all used
up. If wished a layer or two of onion can be placed in between the cabbage
layers.
To speed up fermentation diluted whey concentrate or yoghurt ferment
can be added to the cabbage.
Press the layers down firmly with the hands and cover with a plate that
fits just inside the bowl. Put a heavy stone, or other weight, on top
to maintain pressure on the layers. Stand in a warm room (not less than
20 degrees centigrade or 68F ) and allow to ferment for 2-3 weeks. Once
ready keep in a cool place and eat a little at the start of each meal.
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