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5 loaves
Koehn Auto

WIld Mountain 12-8-13

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October 27, 2021

9/17/2021 12:27:00 PM
Going to the cabbage patch this week

We’re going to do the Cabbage Patch this week in the recipe column. Is that a dance that I’m great at? Maybe. Ask anybody at Taco Daze in Scandia this past weekend and they’ll talk of my dancing prowess.

Or are we talking about late-cabbage season this fall? That’s the correct answer, and what we’ll be focusing on for recipes this week.

I used to hate cabbage, like any young person is programmed to do. I thought coleslaw was gross, steamed cabbage was gross, and basically anything else that involved cabbage was untouchable. Then I worked at Old Log Cabin and experience their boiled cabbage that went with corned beef, and it just completely opened up my eyes on how good cabbage can be when prepared correct.

We had dinner last weekend with a friend who has a massive garden, and she had just plucked a nice cabbage from her garden to make us homemade coleslaw, and that struck not only my tastebuds, but my brain to come up with some other good recipes for cabbage.

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I’m going to start with the recipe I feel is most appealing to the masses. Cabbage seems to be a love/hate thing for most people, and this is the recipe I tell people that hate it to try before they completely write it off. It’s got bacon in it, it has to be good, right??

5-6  thick bacon strips Cut into small pieces
1/3 c. onion, finely chopped
1/2  head green cabbage shredded or roughly chopped
1  tbsp. brown sugar
Salt to taste
Pepper to taste
1/4 tsp. smoked paprika

Cook bacon in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place it on plate. Do not discard the bacon grease and drippings!

In the same pan, add onion and cook until translucent.

Add cabbage, salt, pepper, paprika and mix everything together. Cook for about seven minutes or until cabbage is tender.
Add bacon back into the pan and mix it together with the cabbage and serve warm.

This is a hearty side for a meal, and the cabbage is fried in bacon grease, so even if you’re not a fan of cabbage, changes are you’re going to have a hard time disliking this one.

It’s also easy, which is always a great characteristic of a side. It allows you to focus more energy and time on whatever main dish you’re cooking up.

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This is a pretty unique coleslaw recipe in that it doesn’t use sugar. Usually there is a good amount of sugar in these recipes, and although this one does still feature apple cider vinegar to grab some of the sweetness, it’s a bit better for you than a typical coleslaw. A lot of people think coleslaw is a fairly healthy side because it is cabbage based. It is not. There’s a lot of mayo, vinegar, and again, typically sugar as well.

1 medium cabbage, outer leaves removed
3 medium carrots, peeled and shredded
1/2 c. parsley leaves, coarsely chopped
1 c. mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
1 tsp. celery seeds
1/4 tsp. salt
1/4 tsp. pepper

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).

Add the shredded carrot and parsley to the cabbage and toss to mix.

In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).

If the coleslaw seems dry, add a little more of the dressing. Let sit in the refrigerator for one to two hours to let the flavors have a little mosh pit together and grow together.

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I’ve had some requests for slow cooker meals now that we are getting into fall and out of the heat of summer. I don’t typically use a slow cooker all that often, but there is definitely some good recipes out there for them, and if there’s one thing that really does well in a slow cooker, it’s cabbage.
1 medium sized head of cabbage
3 medium potatoes
1 medium onion
1 lb. beef kielbasa
1 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. brown sugar
1 tsp. minced garlic

Add in chicken broth, salt, pepper, brown sugar and minced garlic! Then put the slow cooker lid on and cook on low for 6 hours.    Now kick back and relax while your kitchen starts smelling so good!

This recipe is super simple to make, especially if you have a crockpot with a timer on it or you’re someone who can jet home at lunch and start it. The best way to do it is to get the ingredients ready and in the slow cooker in the morning, and then run home at lunch, start it, and then by 6 p.m., you’ve got a big, delicious dinner for the whole family, and it took you about 15 minutes of work in the morning.

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We’ll end with a sweet apple dessert since they will be in season for quite some time.

And also, did I not call it last week in my cocktail recipe with the disappointing Vikings? I mean it’s almost too easy at this point, but hopefully you have some leftover cocktail for this Sunday. You’ll probably need it for the Cardinals game.

4 large Granny Smith, Haralson, or Honeycrisp apples (or your favorite firm, tart apple variety), peeled
 2 c. sugar
 ½ c. vegetable oil
 2 large eggs
 2 tsp. pure vanilla extract
 1 c. chopped roasted pecans or walnuts, optional
 1 c. raisins, Craisins, or chopped dates
 3 c. all-purpose flour
 1 T. baking powder
 ½ tsp. baking soda
 1 tsp. kosher salt
 1 T. cinnamon
 ½ tsp. nutmeg

Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans. Set aside.

Using the large holes on a box grater, shred the apples (discard the cores). You should have four cups of grated apple.
In a large bowl, fold together shredded apples and sugar, and let sit for 15 minutes until sugar dissolves. There will be a lot of liquid.

Add oil, eggs, vanilla extract, pecans, and raisins, and stir to incorporate.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir dry ingredients into the apple mixture, just until mixed. Pour into prepared loaf pans.

Bake 55 minutes, or until golden and center tests done with a toothpick. Remove pans from oven to cooling rack and let cool for 10 minutes. Then turn breads out of pan onto rack to cool completely before slicing.

TFD: If you want the rainbow, you need to put up with the rain first!

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