Grandma Jeanette’s Amazing German Red Cabbage

Grandma Jeanette's Amazing German Red Cabbage
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This yummy, sweet and sour German red cabbage is easy to make!
Prep Time
20 minutes
Cook Time
1.5 hours
Prep Time
20 minutes
Cook Time
1.5 hours
Grandma Jeanette's Amazing German Red Cabbage
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
This yummy, sweet and sour German red cabbage is easy to make!
Prep Time
20 minutes
Cook Time
1.5 hours
Prep Time
20 minutes
Cook Time
1.5 hours
Ingredients
Instructions
  1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
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Kielbasa and sauerkraut bake

Kielbasa and sauerkraut bake
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This is a great and easy recipe. Use a sheet of aluminum foil about 2 feet long. Drain sauerkraut and form oblong in center of foil. Place kielbasa on top of sauerkraut. Sprinkle black pepper to taste. Cover with thinly sliced onions and wrap with aluminum foil. Cook in over at 350 for approx. one hour or for best results, cook on grill for about an hour.
Kielbasa and sauerkraut bake
Votes: 0
Rating: 0
You:
Rate this recipe!
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This is a great and easy recipe. Use a sheet of aluminum foil about 2 feet long. Drain sauerkraut and form oblong in center of foil. Place kielbasa on top of sauerkraut. Sprinkle black pepper to taste. Cover with thinly sliced onions and wrap with aluminum foil. Cook in over at 350 for approx. one hour or for best results, cook on grill for about an hour.
Ingredients
Instructions
  1. Use a sheet of aluminum foil about 2 feet long.
  2. Drain sauerkraut and form an oblong in center of foil.
  3. Place kielbasa on top of sauerkraut.
  4. Sprinkle black pepper to taste.
  5. Cover with thinly sliced onions and wrap in aluminum foil.
  6. Cook in oven at 350 for approx. one hour or for best results, cook on grill for about an hour.
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Ham Hocks In Sauerkraut Polish Style

Ham Hocks In Sauerkraut Polish Style
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Ham Hocks In Sauerkraut Polish Style
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Ingredients
Instructions
  1. Cover ham hocks with water.
  2. Simmer 1 hour; drain.
  3. Add sauerkraut, onion, sugar, and pepper; return to heat.
  4. Simmer 1 1/2 to 2 hours, until meat falls off bone.
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Tomato Basil Chicken Stew

Tomato Basil Chicken Stew
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This delicious Tomato Basil Chicken Stew recipe is hearty, healthy, and so comforting.
Tomato Basil Chicken Stew
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This delicious Tomato Basil Chicken Stew recipe is hearty, healthy, and so comforting.
Ingredients
Instructions
  1. Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sautee for an additional minute or two until fragrant.
  2. Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
  3. Serve with freshly-grated Parmesan cheese.
  4. **Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**
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Colleen’s Colcannon Potatoes

Colleen's Colcannon Potatoes
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We found this recipe a couple of years ago and LOVE it with our corned beef.
Colleen's Colcannon Potatoes
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We found this recipe a couple of years ago and LOVE it with our corned beef.
Ingredients
Instructions
  1. In a Dutch oven or deep pot, layer ingredients, bottom to top Potatoes, carrots, cabbage, scallions. Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
  2. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes. Drain and return all ingredients to pot.
  3. Mash the mixture while adding butter and parsley. The potato mixture should be coarsely mashed & thick. Add milk for thinning if desired. Serve hot with sliced corned beef.
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