Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Sauerkraut is one of those things that people either love or loathe. I am from the love it crew. It is something we would have as an occasional treat when I was growing up. Basically, this was because my father was from the loath it crowd.
Therefore, my mother only cooked it when she knew he was not going to be around. It was something she had grown up with and adored. As far as I know all of us children love it, although I am sure they will correct me if I am wrong!
My grandfather's people came from the South Shore of Nova Scotia, the Bridgewater/Lunenburg region in an area called New Germany. Lots of Germans settled in that area and so a lot of the foods which were enjoyed have a German or German Dutch history.
My grandfather always made his own sauerkraut. He kept it in a barrel in the cellar. My mother always told the story about how the juice from the raw kraut cured her of an illness when she was a child.
My sister still makes her own kraut, for probiotic purposes.
.JPG "Pickled Pork & Sauerkraut")
Pork and sauerkraut have a natural affinity for each other. Sometimes my mother would cook it with pork hocks, or a cottage roll ham. Sometimes wieners. We didn't really care. We loved it any way she cooked it.
She would always serve it with mounds of fluffy mashed potatoes. I loved to load my potatoes with butter and then mash the kraut into the potatoes. I could eat a whole plate of that and nothing else.
.JPG "Pickled Pork & Sauerkraut")
Today I cooked mine with a piece of sweet-pickled pork. Sweet-pickled pork is like the corned beef of the pork family.
The only way to really describe it is that its pork shoulder which has been preserved in a brine consisting of salt, sugar, seasoning, and vinegar.
This was a common way of preserving pork back in the days before refrigeration. This cut of pork would not really make good hams (which traditionally come from the upper leg of the pig.) The bellies would be smoked and made into bacon. The shoulder was ideal for pickling.
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Slow cooking it in this manner, along with some sauerkraut, yields tender and juicy meat. The sauerkraut helps to tenderize the pork, and the pork helps to inject its flavor into the kraut.
It is a taste marriage made in heaven. Pure and simple. This is comfort food with a capital "C."
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WHAT YOU NEED TO MAKE PICKLED PORK & SAUERKRAUT
Very simple ingredients that are available everywhere.
- 1 piece of sweet-pickled pork (about 1 1/2 pounds/680g)
- 1 container of fresh sauerkraut (holding about 3 cups)
- 1 bay leaf
- 1 small onion, peeled and chopped
- 1/2 medium apple, cored, peeled and chopped
- 1 TBS soft light brown sugar
- 1/2 cup (120ml) boiling water
To serve:
- 1 recipe of fluffy mashed potatoes
.JPG "Pickled Pork & Sauerkraut")
I know that sweet-pickled pork is not available everywhere, but you can also use a pork Cottage Roll which is very similar. You can also use smoked pork hocks, or ham.
If you can find it, however, do use the pickled pork!
The brand of sauerkraut I used this time was from Lewis Mountain Farms in New Brunswick. Normally I would use Tancook from the South Shore.
.JPG "Pickled Pork & Sauerkraut")
I like to add some chopped onion and apple for flavor, as well as a bay leaf. You can also add a few juniper berries if you have them. I did not have any today. Juniper berries have a slightly piney flavor that goes very well with pork.
I always like to drain and rinse the pork and the kraut well to get rid of some of the salt. I do add some water to the cooking dish to make up for this, but you can use chicken stock instead, or even apple juice which is really nice.
.JPG "Pickled Pork & Sauerkraut")
HOW TO MAKE PICKLED PORK & SAUERKRAUT
I have used a slow cooker to cook this today, which is actually my preferred method. It yields consistent results, tender meat and perfectly cooked kraut, but you can also cook this in the oven if you wish. (You can see the slow cooker I use here. I love it.)
Rinse your meat really well in cold running water and then pat dry. Set aside.
Drain your sauerkraut in a colander and rinse with cold running water. Drain again. Dump into the ceramic insert of your crockpot. Stir in the chopped apple, onion, bay leaf and brown sugar, combining everything well together.
.JPG "Pickled Pork & Sauerkraut")
Nestle the piece of pork down into the kraut mixture. Pour the boiling water over the kraut around the pork.
Cover and cook on high for 5 to 6 hours until tender. Alternately cook on low for about 7 - 8 hours.
To cook in a conventional oven, prepare as above placing everything into an oven-proof casserole dish. Cover tightly and bake at 325*F/160*C/gas mark 3 for 3 to 4 hours, checking periodically to make sure it doesn't cook dry and topping up with a bit more water if need be.
Spoon the kraut onto a platter. Slice the pork into thick slices and add to the platter. Serve immediately with buttery mashed potatoes on the side.
.JPG "Pickled Pork & Sauerkraut")
This is one of my favorite comfort food meals. I had not cooked any in ages. I think the last time I cooked it was when I was home in 2011 when my mother had her lung cancer operation. Today this was a wonderful taste of nostalgia for me.
Of course, I had to enjoy it with my favorite mashed potatoes, nice knob of butter melting into the top of my potatoes. I was in sauerkraut heaven!
.JPG "Pickled Pork & Sauerkraut")
Some other comfort food indulgences that you might enjoy are:
FRIED CABBAGE AND POTATOES - I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven! This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side!
STEWED BRISKET AND POTATOES - Crusty, buttery little drop biscuits . . . tender in the middle and dropped on top of a beautiful rich gravy, tender potatoes and those delicious chunks of beef brisket!
Yield: 4
Pickled Pork & Sauerkraut
Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M
This is comfort food pure and simple. I love to serve this with a nice pile of buttery mashed potatoes. This is cooked in a crock pot, but can also be cooked in a regular oven.
Ingredients
- 1 piece of sweet pickled pork (about 1 1/2 pounds/680g)
- 1 container of fresh sauerkraut (holding about 3 cups)
- 1 bay leaf
- 1 small onion, peeled and chopped
- 1/2 medium apple, cored, peeled and chopped
- 1 TBS soft light brown sugar
- 1/2 cup (120ml) boiling water
To serve:
- 1 recipe of fluffy mashed potatoes
Instructions
- Rinse your meat really well in cold running water and then pat dry. Set aside.
- Drain your sauerkraut in a colander and rinse with cold running water. Drain again. Dump into the ceramic insert of your crockpot. Stir in the chopped apple, onion, bay leaf and brown sugar, combining everything well together.
- Nestle the piece of pork down into the kraut mixture. Pour the boiling water over the kraut around the pork.
- Cover and cook on high for 5 to 6 hours until tender. Alternately cook on low for about 7 - 8 hours.
- To cook in a conventional oven, prepare as above placing everything into an oven-proof casserole dish. Cover tightly and bake at 325*F/160*C/gas mark 3 for 3 to 4 hours, checking periodically to make sure it doesn't cook dry and topping up with a bit more water if need be.
- Spoon the kraut onto a platter. Slice the pork into thick slices and add to the platter. Serve immediately with buttery mashed potatoes on the side.
Thanks so much for visiting. Do come again!
There is a distinct Autumn chill in the air today. As I write this it is the 1st of October. This is the time of year that we can begin enjoying the odd bowl of soup.
I love soup suppers. Usually, they are fairly easy to put together, quick to make and often hearty and deliciously rib-sticking!
This delicious recipe I am sharing today is one I found and adapted from the Gooseberry Patch book entitled, Autumn Recipes from the Farmhouse. It is attributed to Shelley Turner from Boise ID.
I love the recipes in the Gooseberry Patch books. They are always simple and delicious. The kind of food that you want to feed your family and yourself!
.JPG "Ham, Potato & Green Bean Soup")
This is a great little soup. It goes together very quickly and uses things that I almost always have in my larder/refrigerator/freezer.
I always keep an assortment of tinned vegetables in my store cupboard. I am a queer duck I suppose. I love canned green beans and carrots and corn. I think the only canned vegetables I am not fussy on are peas and Brussels sprouts.
.JPG "Ham, Potato & Green Bean Soup")
I actually cannot think of a vegetable that I don't like. Having an assortment of canned vegetables in the store cupboard has always served me well. You can use them for all sorts of tasty casseroles and dishes such as this tasty soup recipe I am sharing today.
This delicious soup makes for a great little dinner when you are short on time but still want to feed your family something which is hearty and balanced.
True confession, I cut the recipe in half today. I am however, showing you the full-sized recipe. If you would like to know my half-sized measurements, message me. I am happy to share them.
.JPG "Ham, Potato & Green Bean Soup")
WHAT YOU NEED TO MAKE HAM, POTATO & GREEN BEAN SOUP
There is nothing complicated or out of the ordinary here.
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
.JPG "Ham, Potato & Green Bean Soup")
You can use diced boiled ham if you wish, or even diced leftover roasted ham. Obviously if you have leftover roasted ham, it will have a bit more flavor than the regular diced boiled ham.
Today I used a piece of a ham steak which I had.
For the chicken stock, I use a liquid stock concentrate that you re-constitute with water. You can use any kind of chicken stock which you have, even stock cubes, but bear in mind stock cubes will be a bit saltier than regular stock. Judge the amount of seasoning you use accordingly.
.JPG "Ham, Potato & Green Bean Soup")
I don't see why you can't use frozen cut green beans in this soup. They may take a bit longer to cook through to a nice texture. You don't want them to be crispy tender in this. You really want them to melt in your mouth. Fresh green beans would also be nice.
But if you are using fresh or frozen green beans, my advice is to pre-cook the before adding them to the soup. I just used regular cooking potatoes and onions. I do not recommend using red onions.
.JPG "Ham, Potato & Green Bean Soup")
Do use full fat milk. It will add a nice creamy rich flavor and texture to the soup. It really is delicious.
I served mine with crackers, but you could also serve it with soft dinner rolls, crusty bread, or even a grilled cheese for the heartiest of eaters.
.JPG "Ham, Potato & Green Bean Soup")
HOW TO MAKE HAM, POTATO & GREEN BEAN SOUP
Nothing really could be easier. It's very simple.
Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat. Reduce to medium. Add the ham and green beans, along with any seasonings.
Simmer until the potatoes are tender.
Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk. Cook and stir over medium heat until thickened.
Whisk the milk mixture into the potato soup. Heat through gently. Ladle into heated bowls, topping each serving with cheese if desired.
.JPG "Ham, Potato & Green Bean Soup")
I was really pleased with how this soup turned out. For something which was essentially a very simple make, the flavors were outstanding. I wasn't sure about the garlic, but I added it, and I am glad that I did. I think I added about 1/4 tsp which was just enough.
It was just enough without going overboard. I also added the thyme myself. Thyme goes very well with green beans (as does garlic) and potatoes and ham for that matter. It added a deliciously high hint of herbiness. If you are not fond by all means leave it out.
That bit of cheese sprinkled on top was a really nice touch. You can of course leave that off. It isn't a given, but it went very well.
I really, really enjoyed this soup. I will definitely be making it again! I highly recommend.
.JPG "Ham, Potato & Green Bean Soup")
If you are a lover of soups, you might also enjoy these other delicious options! Tis the season!
STONE SOUP -Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
LITTLE MEATBALL SOUP - It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese! Some garlic toast on the side would be great!
Ham, Potato & Green Bean Soup
Yield: 4
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A creamy soup that comes together in minutes. Hearty and delicious! We enjoy it with a bit of cheese sprinkled on top.
Ingredients
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
Instructions
- Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat.
- Reduce to medium. Add the ham and green beans, along with any seasonings.
- Simmer until the potatoes are tender.
- Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk.
- Cook and stir over medium heat until thickened.
- Whisk the milk mixture into the potato soup. Heat through gently.
- Ladle into heated bowls, topping each serving with cheese if desired.
I had been craving some ham lately. Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . .
I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself.
.JPG "cut up ham steak")
I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them. The piece with the bone in it I will use at a later date to make a delicious soup.
The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.
Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically! So four meals for two people and eight meals for myself!
This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.
First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash. What's not to LOVE about this dish I ask you? Not a heck of a lot, I say! Not a heck of a lot!
.JPG "Ham & Potato Pie")
All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw. It is really quite satisfying and needs not a lot else to go with it.
Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see. My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.
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WHAT YOU NEED TO MAKE HAM & POTATO PIE
Simple store cupboard ingredients. There is nothing outrageous here.
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
I love those drips around the edges. So scrumptious! So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.
The chicken stock I used was the Campbells one in the small carton that you reconstitute with water. I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once. That's all. They are the best.
I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn. Am I mistaken or did there used to be baby lima beans in them? Not any more!
.JPG "Ham & Potato Pie")
I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury. In the UK use a Maris Piper, or a King Edward. You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.
Do not use NEW potatoes. They will not mash and instead will turn to glue. Trust me. I learned this the hard way many years ago.
Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions. Its all up to you!
.JPG "Ham & Potato Pie")
HOW TO MAKE HAM & POTATO PIE
Its really simple. Really.
Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
.JPG "Ham & Potato Pie")
Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.
.JPG "Ham & Potato Pie")
And that's all there is to this. I figure all in all if I spent $5 making this that would be a stretch! Its delicious and economical. A beautiful hearty supper for two! You could also use leftover cooked ham to make this.
Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house! Everybody will be happy. You can also very easily double this to serve more people if you wish.
Not a fan of mash? Top it with tater tots or potato waffles before baking! Yummilicious! (But I mean who doesn't like mash?)
.JPG "Ham & Potato Pie")
Pinching the pennies and looking for ways to make your food dollar stretch further? Might I suggest the following:
SMOKED SAUSAGE, POTATO & CABBAGE SKILLET- A trinity of delicious flavors all cooked in a skillet. This is a very simple meal to throw together. Everyone always loves it!
LOADED CAULIFLOWER & CHICKEN CASSEROLE - A delicious low carb way to enjoy some leftover cooked chicken. I love cauliflower so this is a real favorite with me!
Ham & Potato Pie
Yield: 2
Prep time: 25 MinCook time: 32 MinTotal time: 57 Min
This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.
Ingredients
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
Instructions
- Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
- Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
- Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
- Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
- Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
- Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
- Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
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