Tag: Cabbage

Irish Mashed Potatoes – Colcannon

Irish Mashed Potatoes – Colcannon

Irish Mashed Potatoes – Colcannon is the perfect side dish for your Saint Patrick’s Day Supper. It goes well with Bangers and Mash, Corned Beef, Pot Roast, or even Irish Stew. Creamy Mashed Yukon Gold Potatoes mixed with bacon, braised cabbage, and lots of butter.

German Cabbage with Bacon

German Cabbage with Bacon

This German Cabbage with Bacon recipe is a tangy, delicious side dish to serve your family, especially good with a pork or corned beef dinner. Filled with cabbage, onion, bell peppers, and bacon, it’s perfect for your next Oktoberfest celebration!  Our family loves cabbage dishes, 

Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup is a delicious light soup to serve on a cool evening. Seasoned with celery, carrots, onions, and chunks for bratwurst, it’s sure to please anyone who enjoys cabbage.

Serving Cabbage Soup with Tangy Sourdough Bread

I like to serve this soup with a hard crusty sourdough bread, but you could also use saltine crackers. See my Sourdough Recipes Here. 

 

Ingredients to Make Creamy Cabbage and Bratwurst Soup

  • extra-virgin olive oil
  • butter
  • Bratwurst Sausages
  • sweet onion
  • celery
  • carrot
  • garlic clove
  • cabbage
  • Russet potato
  • chicken stock
  • dried thyme
  • kosher salt
  • freshly ground black pepper
  • Half and Half cream
  • whole milk
  • all-purpose flour
  • fresh parsley
  • fresh chives

 

Instructions for Making This Recipe

Ingredients for this Cabbage Soup

Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

Using a sharp knife and cutting board, slice the bratwurst. On a second cutting board mince the sweet onion and garlic. Thinly slice the celery and carrot.

Shredded Cabbage

Chop the cabbage. Dice the Russet potato. Chop the fresh parsley and chives.

You may opt to use a food processor to slice and chop the vegetables, if desired.

Heat the extra-virgin olive oil and butter in a large Dutch oven over medium heat. Cook the sausage until browned, approximately 10 minutes.

Add in the minced sweet onion, sliced celery and carrots, and minced garlic. Saute for 5-7 minutes until tender.

Adding Cabbage to the Soup

Stir in the chopped cabbage and diced potatoes. Add the chicken stock. Season with dried thyme, kosher salt, and freshly ground black pepper. Bring to a boil, then cover and simmer for 12-15 minutes.

In a small bowl whisk together the whole milk and all-purpose flour for a thickening agent.

When the cabbage and potatoes are tender, add the Half and Half cream to the soup. Stir in the thickening mixture. Allow to simmer for 7-10 minutes, stirring until thickened.

Creamy Cabbage Soup with Fresh Chives and Tangy Sourdough Bread

Remove from heat and garnish with chopped fresh parsley and/or chives.

This recipe will serve 6-8 people. Serve with a hard, crusty bread such as my Tangy Sourdough Bread or Rustic Sourdough Baguettes. Or even Sourdough Rye Bread.

See more Soup Recipes Here.  Browse German Foods Here. 

 

Recipe for Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup

I made this soup last spring when I had some extra cabbage sitting in my refrigerator. Although creamy, there is a delicious lightness to it that seems perfect for a cool spring evening.
5 from 3 votes
Print Rate
Course: Soup
Cuisine: German, Irish
Keyword: Bratwurst, Cabbage, Potatoes
Prep Time: 20 minutes
Cook Time: 42 minutes
Total Time: 1 hour 2 minutes
Servings: 6

Equipment

Santoku Knife
Cutting Board
Cuisinart Food Processor
Dutch Oven

Ingredients

  • 2 tablespoons Extra-virgin olive oil
  • 4 tablespoons butter
  • 16 oz Bratwurst sliced
  • 1 cup sweet onion minced
  • 2 stalks celery thinly sliced
  • 1 medium carrot peeled, and thinly sliced
  • 1 clove garlic minced
  • 4 cups cabbage chopped
  • 1 medium Russet potato diced
  • 3 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups Half and Half cream
  • 1/4 cup whole milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh chives chopped

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
    Using a sharp knife and cutting board, slice the bratwurst. On a second cutting board mince the sweet onion and garlic. Thinly slice the celery and carrot. Chop the cabbage. Dice the Russet potato.
    Chop the fresh parsley and chives.
  • Heat the extra-virgin olive oil and butter in a large Dutch oven over medium heat. Cook the sausage until browned, approximately 10 minutes.
  • Add in the minced sweet onion, sliced celery and carrots, and minced garlic. Saute for 5-7 minutes until tender.
  • Stir in the chopped cabbage and diced potatoes. Add the chicken stock. Season with dried thyme, kosher salt, and freshly ground black pepper. Bring to a boil, then cover and simmer for 12-15 minutes.
  • In a small bowl whisk together the whole milk and all-purpose flour for a thickening agent.
  • When the cabbage and potatoes are tender, add the Half and Half cream to the soup. Stir in the thickening mixture. Allow to simmer for 7-10 minutes, stirring until thickened.
  • Remove from heat and garnish with chopped fresh parsley and/or chives. Serves 6-8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 611kcal | Carbohydrates: 27g | Protein: 19g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1342mg | Potassium: 882mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2582IU | Vitamin C: 25mg | Calcium: 190mg | Iron: 2mg
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Saint Patrick’s Day Recipes

Saint Patrick’s Day Recipes

Do you have a bit of Irish blood in you? Here are a few Saint Patrick’s Day Recipes you might try to celebrate the Irish. Corned Beef, Cabbage, Potatoes, Cobblers, and anything Green.  Both sides of our families have delved into genealogical records enough to 

Slow-Cooked Corned Beef and Cabbage

Slow-Cooked Corned Beef and Cabbage

Slow-Cooked Corned Beef with Cabbage is an easy meal to serve your family for St. Patrick’s Day. This recipe cooks all day long and has only 5 ingredients. Simple, simple, simple. Place it in your crockpot or slow cooker in the morning and forget about 

Egg Rolls

Egg Rolls

Making your own Egg Rolls calls for a bit of work, but it is well worth the effort. My family loves them–even more than those at restaurants. These little gems are filled with sausage and well seasoned vegetables, and are then fried in deep fat for a crispy brown shell. So yummy! 

I like to make these appetizers ahead of time, hours or days before my dinner, even. I make them up and freeze them on a baking sheet covered with waxed paper. Once they’re frozen, you may place them in a freezer bag until you’re ready to use them, up to 6 weeks. This makes preparation so much easier. 

Recipe for Crab Rangoon

Especially if you’re like me and want to serve your family a big Chinese Dinner. I’ve mentioned on here before about my themed dinners, where I serve my entire family a four or five course meal. Freezing your rolls ahead of time does wonders for the last-minute work ahead of you. I do the same for Crab Rangoon.  

 

Ingredients Needed to Make Egg Rolls

  • bulk ground sausage
  • shredded cabbage
  • carrots
  • bamboo shoots
  • water chestnuts
  • mushrooms
  • water
  • minced garlic
  • dry sherry
  • reduced sodium soy sauce
  • kosher salt
  • granulated sugar
  • ground ginger
  • freshly ground black pepper
  • egg roll wrappers
  • water and flour for sealing the egg rolls

 

Instructions for Making This Recipe

In large skillet, brown sausage until fully cooked.

I like to use Oldham’s Country Sausage (16 grams of fat) or even better, Williams Country Sausage (11 grams of fat) when I can find it. Both of these brands cook up wonderfully with so little fat it doesn’t even need drained. 

Shred cabbage and carrots with a food processor or box grater. Dice and chop bamboo shoots, water chestnuts, and mushrooms.

Cooking the filling for Egg Rolls

Add cabbage and carrots to the cooked sausage. Saute until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, garlic, dry sherry, soy sauce, salt, sugar, ginger, and pepper. Cook for 5-10 minutes. Allow to cool for at least 20 minutes.

Even better, refrigerate the filling for several hours or even overnight. This helps when making the rolls. Using hot ingredients tends to make the wrappers tear. Ask me how I know!

In a small bowl, stir together the cornstarch and water to use as a sealant.

Making Egg Rolls

To prepare egg rolls, add about 3 tablespoons filling to each egg roll wrap.

Making Egg Rolls

Coat edges of wrap with cornstarch mixture and roll halfway, from corner to corner.

I like to smear a little water and cornstarch along the edges of the wrapper to help hold things in when they are cooking.

Making Egg Rolls

Fold over sides, being careful not to create any gaping holes for the filling to fall out. Continue rolling to seal the top edge. The tighter you roll, the better. Repeat until filling is gone. You may freeze extra filling, if you have any.

To cook, you may either deep fry egg rolls for 3-4 minutes, or bake on a baking sheet lined with parchment paper or a silicone baking mat in a 400 degree oven. Lightly coat each roll with a little oil. Bake for 20-30 minutes until golden brown.

Recipe for Easy Egg Drop Soup

Serve Egg Rolls with sweet and sour sauce, plum sauce, or hot mustard. This recipe pairs perfectly with Egg Drop Soup, Crab Rangoon, Fried Rice, or any of your favorite stir-fry recipes.

This recipe makes about 31 rolls and will serve 8-10 people.

See more Asian Dishes Here. Browse Appetizers Here. 

Recipe for Egg Rolls

Egg Rolls

Although this recipe calls for a bit of work, it is well worth the effort. Serve with Fried Rice or Egg Drop Soup. Yum!
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: Asian, Chinese
Keyword: Bulk Pork Sausage, Cabbage, Egg Roll Wraps
Prep Time: 40 minutes
Cook Time: 45 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 21 egg rolls

Equipment

Cuisinart Food Processor
Dutch Oven
Wire Strainer
Candy Thermometer

Ingredients

  • 1 pound bulk sausage
  • 2 cups shredded cabbage
  • 2 medium carrots peeled and shredded
  • 1 cup bamboo shoots diced
  • 1/2 cup water chestnuts chopped
  • 1/3 cup mushrooms chopped
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce reduced sodium
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 package egg roll wraps 21 slices
  • 1/2 cup water
  • 2 tablespoons cornstarch

Instructions

  • In large skillet, brown sausage until fully cooked.
  • Shred cabbage and carrots with a food processor or box grater. Dice and chop bamboo shoots, water chestnuts, and mushrooms.
  • Add cabbage and carrots to the cooked sausage. Saute until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, garlic, dry sherry, soy sauce, salt, sugar, ginger, and pepper. Cook for 5-10 minutes. Allow to cool for at least 20 minutes.
  • In a small bowl, stir together cornstarch and water to use as a sealant.
  • To prepare egg rolls, add about 3 tablespoons filling to each egg roll wrap. Coat edges of wrap with cornstarch mixture and roll halfway, from corner to corner.
  • Fold over sides, being careful not to create any gaping holes for the filling to fall out. The tighter you roll, the better. Repeat until filling is gone. You may freeze extra filling, if you have any.
  • To cook, you may either deep fry egg rolls for 3-4 minutes, or bake in 400 degree oven, lightly coating each roll with a little oil. Bake for 20-30 minutes until golden brown.
  • Serve with sweet and sour sauce, plum sauce, or hot mustard. Serves 8-10.
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Oktoberfest – German Food Recipes

Oktoberfest – German Food Recipes

Being Lutheran with German heritage on both sides of my husband’s family, we enjoy lots of German food. Which means, we eat a lot of cabbage and sausage! Every year, our church holds a celebration of food for Oktoberfest – German Food Recipes.   What 

Hamburger Cabbage Skillet

Hamburger Cabbage Skillet

Hamburger Cabbage Skillet is an easy, one-pot dish to serve your family on a busy weeknight or when you just don’t feel like doing much in the kitchen. My family loves German and Irish food, and they love cabbage. Sweet cabbage. Stuffed cabbage. Cabbage in 

Cabbage Bacon Salad

Cabbage Bacon Salad

This Cabbage Bacon Salad is a recipe I really enjoy. Crunchy, sweet, with the added saltiness of smoked bacon. Yum! Continue reading Cabbage Bacon Salad

Classic Minestrone Soup

Classic Minestrone Soup

Here’s a yummy soup recipe when you’d like something with an Italian flare. As some folks say, this Classic Minestrone Soup has everything in it except for the kitchen sink! I love serving this soup in my Villa della Luna dishes from Pfaltzgraff. They are