Clapping On The Down Beat

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Cabbge Two ways February 17, 2014

Filed under: Interests,Meal Planning — clappingonthedownbeat @ 4:30 PM

With all the baking I have been doing, and I never tought I would say this, I am a little sugared out.

I had two new recipes both with cabbage that I decided to try out this weekend.  Of course, the weather now is 70 degrees.

My pastry professor is polish and she gave me this recipe.  It was fantastic.  Family asked for it to be on a weekly rotation.

Cabbage and Dumplings

1 head of green cabbage, chopped


garlic and onion powder- to taste (about 1/2 tsp to 1 tsp)

1 onions chopped (optional)

12 oz. smoked sausage (kielbasa) sliced – optional

3 c. flour

4 eggs

1 c. water


In a large skillet melt 2 Tbps. butter and add chopped cabbage (and onion if using).  Saute at low heat, stirring frequently so cabbage does not brown.  Add 1 -2 Tbsp more if cabbage starts to dry out or stick to pan while cooking.

Meanwhile bring a large pot of salted water to boil.  Mix 4 eggs and 1 cup of water.  Add to 3 c. of flour and wisk till a thick but pourable batter forms.  Season with salt and pepper.  Pour batter on a plate and with a spoon scrape or drop small dollops of batter into boiling water.  Give a gently stir with a slotted spoon after 2 minutes or so.  Dumplings should rise to surface.  When cabbage is wilted and soft, add sausage and dumplings.  Heat through and season with salt/pepper/ garlic powder and onions powder to taste.

photo 2-7

This one is in the oven now as I type.  It smells so good.  I saw this one on TV.  It seems like a lot of steps, but it cooks in one pot mostly in the oven.  Plus each ingredient builds and layers flavor.


6   parsley sprigs, plus 1/4 cup chopped fresh parsley 
3   large sprigs fresh thyme
3   garlic cloves, unpeeled
2   bay leaves
1   tablespoon black peppercorns

2  whole cloves        (NOTE: I used all dried spices in my sache)

5  cups water
4  cups chicken broth
3   pounds boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces
1   meaty smoked ham shank or 2 to 3 smoked ham hocks (1 1/4 pounds)
2  onions, halved through root end, root end left intact
4  carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces
1  pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces
12  ounces kielbasa sausage, halved lengthwise and then cut into 1/2-inch-thick slices
1/2  head savoy cabbage, shredded (8 cups)

Adjust oven rack to middle position and heat oven to 325 degrees. Cut 10-inch square of triple-thickness cheesecloth. Place parsley sprigs (fold or break to fit), thyme sprigs, garlic, bay leaves, peppercorns, and cloves in center of cheesecloth and tie into bundle with kitchen twine.

2. Bring water, broth, pork, ham, onions, and herb bundle to simmer in large Dutch oven over medium-high heat, skimming off scum that rises to surface. Cover pot and place in oven. Cook until pork chunks are tender and skewer inserted in meat meets little resistance, 1 1/4 to 1 1/2 hours.

3. Using slotted spoon, discard onions and herb bundle. Transfer ham to plate. Add carrots and potatoes to pot and stir to combine. Cover pot and return to oven. Cook until vegetables are almost tender, 20 to 25 minutes. When ham is cool enough to handle, using 2 forks, remove meat and shred into bite-size pieces; discard skin and bones.

4. Add shredded ham, kielbasa, and cabbage to pot. Stir to combine, cover, and return to oven. Cook until kielbasa is heated through and cabbage is wilted and tender, 15 to 20 minutes. Season with salt and pepper to taste, then stir in chopped parsley. Ladle into bowls and serve. (Stew can be made up to 3 days in advance.)

photo 1-9



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