Category Archives: Recipes

Recipes for the cook. Everything from home, garden and wild game cooking

Cabbage Recipes

Cabbage Rolls, Galumpkis, Recipe

Cabbage Rolls

Cabbage rolls, or as my wife’s family calls them, galumpkis, is a flavorful food. It takes time to make – upwards of 8 hours. However, cabbage rolls freeze well and do not lose any quality if used within six months or so.

Ingredients

12 leaves cabbage – 1/2 cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef You can use a mixture of pork, beef, lamb or veal
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce – or 4 large plum tomatoes, skinned
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions

Bring a large pot of water to a boil. Boil the cabbage leaves 2 minutes; drain and cool off the leaves. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

Cabbage Recipes

Cabbage And Bacon Soup

Cabbage And Bacon Soup

Give cabbage and bacon soup a try. It is easy to make and can be ready within and hour.

Ingredients

1/2 pound bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Directions

Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

As a late autumn soup, cabbage and bacon soup heats your stomach and is a great comfort food

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

Recipes

Recipe Index

Garden Recipes

Eggplant Recipes
Roasted Eggplant and Tomato Soup Spicy Eggplant and Cauliflower
Curried Eggplant with Tomatoes Eggplant Parmesan
Eggplant Rollatini Ratatouille
Grilled Eggplant Salad
Bean Recipes
Mediterranean Green Beans Dilly Beans
Sautéed Green Beans & Cherry Tomatoes Sauteed Green Beans
Green bean Casserole Green Beans with Rosemary & Orange
Green Bean Salad

 

Cabbage Recipes
Sauerkraut Freezer Slaw
Cabbage and bacon soup Cabbage Rolls
Sauteed Cabbage Baked Cabbage
Cole Slaw

 

Tomato Recipes
Tomato & white bean soup Stewed Tomatoes
Vegetarian Stuffed Tomatoes Salsa Recipe
Roasted Tomato Soup Tomato Basil Mozzarella Salad
Stuffed tomatoes with Sausage

 

Squash Recipes
Squash and Apple Soup Roasted Yellow Squash and Vegetables
Pesto and Grilled Yellow Squash Stuffed Yellow Squash – Vegetarian Style
Stuffed Yellow Squash Yellow Squash Casserole
Spinach Stuffed Yellow Squash Yellow Squash Pancakes
Carrot and Squash Curry Soup

 

Pumpkin Recipes
Pumpkin Curry Soup Pumpkin Purée
 Pumpkin Pancakes  Pumpkin Cranberry Bread
Pumpkin Muffins Pumpkin Pie
Pumpkin Chili Thai-Style Pumpkin Soup
Pumpkin and Black Bean Soup Pumpkin Mac and Cheese Recipe
Pumpkin Bread Pumpkin Gnocchi With Sage Butter

 

Pepper Recipes
Stuffed Roasted Peppers Red Pepper Soup
Hot Pepper Relish Roasted Peppers
Pickled Pepper Onion Relish

 

 

 

 

 

Cabbage Recipes

Sauerkraut Recipe How to Make Sauerkraut

Sauerkraut Recipe

Sauerkraut is a yearly tradition in our household. We have been making sauerkraut recipes for years, often sending frozen packets or jars home with our grown children. What was really cool, in 2016 my oldest daughter was married. The venue chef used our homemade sauerkraut as part of the reception meal. What could be a better use of garden to table fair!!!

Ingredients

6 – pounds green cabbage, shredded
5 – tablespoons pickling salt
2 – teaspoons caraway seeds
1 – quart water, in
1 – 2 1/2 gallon sanitized glass jar

Directions:

In our garden, the cabbages usually weigh in between 2 lbs. – 3 lbs. each (we like Burpee Earliana cabbage), so when we get ready to make a batch of sauerkraut we will choose 2 to 3 heads. For personal needs,

Sauerkraut recipe

for us anyway, making more than 6 lbs. at a time does not make sense.

So, to start the recipe we cut the cabbage in half then core each half in preparation of shredding. Using a mandolin, set at narrow, run the cabbage up and down shredding the cabbage to cole slaw like thickness. When you cannot shred anymore, take the remaining leaves and cut lengthwise as thinly as possible and cut lengthwise in half.

In a large mixing bowl, mix cabbage thoroughly with salt and caraway seeds. Let stand for 10 minutes.
Pack cabbage mixture down into a large glass food container and add enough water to fill 1/2 the jar. Top with a lid slightly smaller than the opening of the container and place a glass jar filled with water on top of the lid. Place in cool area. In a day, the cabbage should have given up enough liquid to be completely submerged. If not submerged, take one half gallon of water and add 3 tablespoons of salt. Fill the sauerkraut jar enough to just cover the cabbage.

Put the small jar back on top of the lid. The water filled jar serves as a weight to keep the cabbage submerged and away from air.

Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. Your sauerkraut can also be canned or frozen, extending the shelf life for up to one year.

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

Shellfish Recipes

Mussels with Linguine

Mussels with Linguine

Mussels with linguine (or any pasta substantial enough to handle the robust flavors) is a fast easy to cook recipe. Try it for a great way to impress seafood lovers.

Ingredients:

2 lbs. of fresh live mussels cleaned, scrubbed and allowed 1 day in the fridge to purge.
1 lb. of linguine (whole wheat is healthier)
4 cups of blanched tomatoes skinned and diced (canned if you do not have fresh to blanch)
4 cloves of garlic minced/mashed (your call)
1 red onion (you can substitute 2 shallots instead)
4 tbsp. of olive oil

Herbs:

1/4 crushed red pepper
4 tbsp. sweet marjoram – fresh (if using dry back off by 1/2)
4 tbsp. chopped parsley – fresh

Directions:

In a large skillet heat the olive oil over medium heat. Add the red onion/shallot and the garlic. Saute until translucent – do not over cook here.

Add the crushed red pepper and the blanched/canned tomatoes, stir and simmer uncovered for about 5 minutes. Stir occasionally, the sauce should thicken a bit. Stir in the sweet marjoram and parsley, take off heat and cover.

Start the linguine and and cook according to package instructions.

Put the sauce back over medium heat and add the mussels, cover and cook for about 5 minutes – the mussels should open – if not cook for a few more minutes. The mussels will open. Any that do not open, remove and throw away.

By now the linguine is done. Drain and keep 1/2 cup of the cooking water. Put the pasta in a large serving bowl with the cooking water. Pour the sauce with the mussels over and serve.

Mussels are a common shellfish and easy to harvest – just find rocks at low tide in clean water (make sure you are doing it legally. God know the government is in charge). When cooked I feel they are as good as any clam. Frankly, I like cooked mussels more. Anyway, being a somewhat health nut now and a follower of weight watchers, I can say that this mussels with linguine recipe should make 6 servings with each serving equal to 13 points (very reasonable for a dinner).

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Eggplant Recipes

Spicy Eggplant and Cauliflower

Spicy Eggplant and Cauliflower with Basil

I am a sucker for curry so whenever given a chance I will try it. Since eggplant is typically productive for us this is a good recipe. Spicy eggplant and cauliflower with basil can be put into Tupperware and frozen for future use – go-preppers-go!!

Ingredients

1 ½ cups rice
salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste
3 small (about 1 1/2 pounds), cut lengthwise into ½” wedges – use a mandolin if you have to maintain consistency
1/2 head cauliflower (about 1 pound), broken into florets
1 15 ounce can chickpeas – I use regular garden peas. They have 1/5 the amount of carbs!!
2 cups bean sprouts
½ cup fresh basil leaves – try to “chiffonade” the leaves for that extra effect

Directions

Heat oven to 450 F.

In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.

Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes.

While the rice is cooking, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.

Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.

Remove the vegetables from oven and toss with the bean sprouts and basil. Pour the spicy eggplant and cauliflower over and serve.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/