CABBAGE AND DUMPLINGS
This is my Grandma's recipe she brought from Czechoslovakia. It's called 'aluski capusto.' It's my favorite and I hope you like it too.
Provided by MonSaun
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
- Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 43.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 14.7 g, Sodium 219.2 mg, Sugar 10.7 g
POTATO PIEROGI WITH CABBAGE AND BACON
Steps:
- Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
- While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
- Serve potato pierogi over cabbage mixture.
MEAT AND CABBAGE PASTIES
From Sunset. I think I would add some shredded carrot to this and either potato cubes or rutabaga cubes. Preparation time includes rising time.
Provided by Pesto lover
Categories Savory Pies
Time 3h
Yield 16 pasties
Number Of Ingredients 16
Steps:
- In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
- Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
- Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
- Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
- Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
- In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
- Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
- Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
- Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
- Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
- With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
- Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
- Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.
Nutrition Facts : Calories 447.4, Fat 20.1, SaturatedFat 6.9, Cholesterol 67.9, Sodium 444, Carbohydrate 48.9, Fiber 2.5, Sugar 8.1, Protein 16.8
CABBAGE AND PIGGIES
A traditional English recipe that I altered just a tad to decrease the sodium content. If you're not watching your salt intake, use regular bacon and butter.
Provided by Millereg
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Trim and quarter the cabbage and wash it well.
- Bring a large pan of water to the boil and throw in the cabbage.
- While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan.
- When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water.
- Place it in a mound on a warm deep dish and throw the bacon and its hot fat over the top.
- Season with salt and pepper and a pinch of allspice and serve large helpings.
Nutrition Facts : Calories 276.1, Fat 18.3, SaturatedFat 6.6, Cholesterol 47.6, Sodium 436, Carbohydrate 12.2, Fiber 4.8, Sugar 7.5, Protein 17.3
SKILLET PIGGIES (CABBAGE ROLLS)
A quick take on a time consuming dish! I whipped this up the other day with some leftover cabbage I had. Not bad for 30 mins! Try adding some sauerkraut or some garlic.
Provided by PAchefRebecca
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown ground beef and onions. Do not drain.
- Add in shredded cabbage and cook for about 5-8 minutes til cabbage starts to look wilted.
- Add in beef broth, tomato sauce, crushed tomatoes, and rice. Mix well.
- Add in salt, pepper,brown sugar, and caraway seeds.
- Bring to boil, reduce heat,cover and simmer for about 20 minutes or until cabbage is tender.
Nutrition Facts : Calories 309.8, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 1158.1, Carbohydrate 32.9, Fiber 6.1, Sugar 12.6, Protein 19.5
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