This recipe is a great use for an overload of garden cabbage. You can also use bagged coleslaw mix from the grocery store. This is an easy recipe and tastes great straight from the jar or drained and served with mayo added. Enjoy! Diane
Coleslaw *for Canning Yield: 8 Pints Ingredients:
Directions: Combine vegetables in a large bowl, sprinkle salt over vegetables, cover and let sit an hour stirring once or twice as it sits. In a large stock pot, combine brine ingredients, bring to a boil and stir until sugar is dissolved. Once sugar is dissolved, set brine aside to let cool. Drain vegetables of any water and pack vegetables into sterile pint jars, leaving 3/4-inch headspace. Add pickling brine, to 1/2-inch headspace. Add pickle crisp to each pint jar. Process in either a boiling water-bath canner or steam canner for 20 minutes, adjusting time for your altitude. Waiting 2-4 weeks before tasting let's the flavors develop. Refrigerate after opening. Serving Suggestions: 1) You can eat the coleslaw directly from the jar as is. 2) Drain and rinse the coleslaw and serve. 3) Drain and rinse the coleslaw and mix in mayonnaise and serve. Spicy Options: 1) Add red pepper flakes to each jar for some extra spice 2) Replace the red bell pepper with a large poblano, large anaheim or 3 jalapeno peppers.
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This recipe is a take off of the "unstuffed cabbage roll" recipe I've used in the past. I make that in my dutch oven on the stove top using ground beef. I wanted to make it heartier and for the CrockPot so, I made a few adjustments and Voila - it worked - smells great cooking and tastes even better! ~Enjoy! Diane
CrockPot Beef & Cabbage Stew Ingredients: 2 pounds beef stew meat, cut into 1" chunks 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (15 ounces) tomato sauce 1/2 tablespoon apple cider vinegar 1/4 teaspoon ground cinnamon dash nutmeg 1/2 teaspoon ground black pepper 1 teaspoon sea salt Directions: Place all but the chopped cabbage to CrockPot and give it all a good stir, place on High for 5 hours - then add in chopped up cabbage (you'll have to add half the cabbage and stir into meat mixture, then add remaining and let steam a bit on top before mixing into meat mixture) Keep on high another 2 hours, until meat is fork tender and cabbage is soft. Serve over rice. Serves 6-8. Recipe & Photos by: Diane Baker for Canning and Cooking at Home No matter what your friends and family call them - they are magnificent little pockets of tastiness! There are questions as to where this recipe originates from....some saying Russia and most agreeing on Germany. Then there are those who have settled on calling them - 'Runza' - which is a food chain that is based in the Heartland of the US. I had a Runza "burger" years ago and remember the tasty concoction - never realizing it was from such an old, traditional recipe. Many cultures have their own 'dumpling stuffed' versions of a Bierock. What I like most about this recipe is that you expect the "bun or roll" to be hard but, its not, its soft and gives way to this wonderful hamburger and spiced cabbage mixture. In most Bierock recipes you'll see the seasonings as "salt & pepper" - I happen to think the cabbage mixture deserves more in the way of spices and taste. Upon watching two fellows recreate the recipe in a small town in Germany; I saw they incorporated other seasonings into their mix - I decided I would follow suit and I am glad I did. I also added the splash of apple cider vinegar that I put in my cabbage rolls...just brings out the savory factor in the cabbage. Since I concentrated on the "filling" this time and not the dough - I used frozen dinner rolls (which are then thawed and flattened before stuffing.) I haven't seen a recipe out there (yet) like mine so, I am naming these after my German Heritage (family name) 'Schmidt'. ~Enjoy! Diane Schmidt Bierocks Filling: 1 Tbs butter 1 large onion, diced 1 bag of shredded cabbage/cole slaw mix (16 oz) 1/4 cup water 1.5 lbs ground beef 1 tsp fennel seed, divided 1 tsp caraway seed, divided 1/8 tsp cumin salt to taste pepper to taste splash of apple cider vinegar melted butter for basting rolls Dough: 36 frozen dinner rolls (I used Rhodes) *you can make your own dough and use as well. Directions: To start, you should have your rolls/dough defrosting during the time you make the filling. The rolls take 3-5 hours to defrost. I make my filling one hour prior to dough being ready. I spray a cookie-sheet with non-stick spray and layout my frozen rolls, then spray cling wrap with non-stick spray and lay over the tops of the buns so they don't stick, dry out and/or harden. (((your packaging should also explain this too)) **Making the filling - which then should be cooled at least 30 mins. before filling dough and baking. Place 1 Tbs Butter in a large pot to melt, add in diced onion - sweat onions for approx 5-8 mins. Add in 1 whole bag (16 oz) of shredded cabbage (I like the coleslaw with carrots blend) and stir until wilted down a bit - approx 3-4 mins. add a: pinch of salt, a pinch of pepper, 1/2 tsp fennel, 1/2 tsp caraway seeds, add 1/8 tsp cumin to mixture. Mix well, and add in 1/4 C water, set to low, cover and simmer 5 mins. Give mixture a good stir, then turn off heat and set aside to brown ground beef in a different pan. Brown ground beef in a separate pan, adding in another pinch of salt, pinch of pepper, and the final 1/2 tsp each fennel and caraway seeds, drain fat off pan and add browned ground beef to pot with cabbage mixture - add in a splash of apple cider vinegar, if preferred. Taste for any final seasonings (usually a little more salt & pepper) and set pot aside for entire mixture to cool down while dough finishes rising/defrosting. Preheat oven to 365. To fill dough, take one roll in hand, and spread out edges using your fingers (think of swirling pizza dough) lay the circle over your hand and place 1/4 cup of mix/filling into center of dough. Draw two opposite ends towards each other and pinch together (should look like a little taco) then pull up the remaining two open ends towards the center to create a ball and pinch all the dough seems together, lay upside down on a parchment paper lined cookie sheet. These do expand while baking so, give them some space to grow on the cookie sheet. Bake for 20 minutes at 365 *or until golden brown. Remove from oven, brush with melted butter and serve warm. Tangy Coleslaw Dressing
Ingredients: 1/2 Cup Mayo 2 Tbs Sugar 1 1/2 Tbs Lemon Juice 1/2 Tbs Apple Cider Vinegar 1/2 tsp Pepper 1/4 tsp salt Makes 1/2 Cup dressing (I use about 1/2 Cup to 3-4 cups shredded coleslaw/cabbage fixings) You can increase and decrease the amount of dressing - to suit your taste. Photo & Recipe by: Diane Baker for Canning and Cooking at Home The perfect use for leftovers! This soup is amazing! Not only good for you but, oh - so tasty! and a great use for leftover ham or corned beef! Please give this family favorite a try! ~Enjoy! Diane
Creamed Cabbage Soup Ingredients: 32 oz. chicken broth 2 celery ribs, chopped 1 medium head cabbage (3 pounds) , shredded 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half-and-half cream 1 cup whole milk 2 cups cubed fully cooked ham *or corned beef 1/2 teaspoon dried thyme Minced fresh parsley Directions In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham or corned beef and thyme and heat through. Garnish with parsley. Yields 8-10 servings. Recipe Adapted from: Country Woman Photos by: Diane Baker for Canning and Cooking at Home |