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    You are in: Home / Cookbooks / CABBAGE, SAUERKRAUT
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    CABBAGE, SAUERKRAUT

    A collection of cabbage and sauerkraut recipes.
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    This is a traditional Polish sauerkraut recipe that my late sister Elizabeth and I developed together. This recipe was submitted to WNED TV for their ethnic cookbook and it was published in 2002. It freezes well and is great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve with boiled small new potatoes with melted butter and dill, some good rye bread, and dill pickles. The kapusta can be cooked entirely on top of the stove over low heat, stirring frequently. You can top it with wieners, thick ham slices, or precooked sausages for last 30 minutes of baking. Or top it with kielbasa for last 30 minutes or so, or slice the kielbasa and bury it in the kapusta at the beginning of baking. Brown pork chops both sides, bury them in the kapusta and bake for 1-1/2 hours until meat is done. The yield given is an estimate.

    Recipe #148768

    A wonderful recipe from a dear friend in PGH...comfort food!

    Recipe #72481

    If you are a cabbage lover you will love this!

    Recipe #71225

    1 Reviews |  By Kasia#3

    This is VERY good!

    Recipe #151399

    This recipe originated from my aunt Julia, years ago. My mother decided to add the brown sugar and vinegar. This is loved by everyone that my mom has prepared it for. All of the cooks in our family make it this way now.

    Recipe #58381

    I attribute the name of this slaw to my wife since she makes this all the time but she actually lifted the recipe from her mother -- it's an old recipe in their family. It tastes great and it's really easy to make with what you have on hand. We often put it on Sloppy Joes but this coleslaw makes for a good covered dish as well.

    Recipe #185592

    I came up with this one because it's fast---no chopping cabbage. And it's colorful because of the carrots in the cole slaw mix. Cook time is for noodle boiling.

    Recipe #116242

    56 Reviews |  By Merlot

    This recipe was given to my mother by a dear friend. I use pre-packaged slaw mix that has the carrots already in it and just add the onions. Also, I use Canola oil instead of Crisco. This can be made "days" in advance as it gets better as it sits.

    Recipe #31664

    I found this recipe on Basic-Recipes.com and it sounded very good. Cabbage is one of my favorites and along with ham and apples you cant go wrong.

    Recipe #249499

    A traditional Eastern European dish, strudel is mostly served as a dessert. In this recipe phyllo dough will be combined with cabbage for a savory treat. Recipe found on Recipe4Living's website.

    Recipe #249544

    6 Reviews |  By Lorac

    I can still picture my Polish grandmother cooking this on a wood stove. The sauerkraut picks up the browned pork color and flavor. The beans mellow the sauerkraut's bite by absorbing some of the sour taste while adding an unique flavor to the dish.

    Recipe #45897

    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

    Recipe #83524

    I love Italian Sausage and I love Sauerkraut. I thought I would cook the two together and see how it would turn out. It was really good. Sauerkraut can tend to be a little "gassy" so I always put beer in it to neutralize the acidity in the sauerkraut. It seems to do the trick for me. Sometimes draining and rinsing the sauerkraut just isn't enough. Beer also gives the sauerkraut a good flavor. The pears give it a little bit of a sweetness. Cooking time is approximate since some people may want to cook it longer than the suggested 30 minutes. This can serve either 2 or 4 people depending on how many sausages and how much sauerkraut each person may want.

    Recipe #104613

    1 Reviews |  By LAURIE

    Great to have in the freezer when the urge for cole slaw hits! Prep time includes standing time.

    Recipe #54261

    Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.

    Recipe #99909

    This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.

    Recipe #38358

    This recipe was in an old Kelloggs cookbook I picked up from a thrift shop. I thought it quite strange as it called for sultana bran in the main casserole. Admittedly I left out the sultana bran when I made this but instead added some cooked pasta to make a great one dish meal full of veggies.

    Recipe #238055

    My fiance's mother used to make these, so I gave it a go and it was a winner with him and his brother. A big hit at family get togethers. this receipe makes approx 36 rolls - i have marked it as 12 servings if each person eats 3, my guys will have 4 - 6 each though. Good luck!

    Recipe #237530

    This is a very good slaw. Great for summer, don't have to worry about Mayo going bad in the heat.

    Recipe #216972

    1 Reviews |  By ChrisF

    A no mayo cabbage slaw, I use the package of pre-shredded slaw with carrots, this really makes this easy.

    Recipe #131391

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