German Sausage Chowder

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GERMAN  SAUSAGE  CHOWDER

This is a wonderful dish on a cold fall eveing or winter night.

German Sausage Chowder

Ingredients:

  • 1 lb. (8 links) fully cooked bratwurst   or knackwurst* cut into 1/2 inch pieces
  • 2 med. (2 c.) potatoes, peeled and  chopped
  • 1 med. (1/2 c.) onion, chopped
  • 1 sm. (4 c.) cabbage, shredded
  • 3 c. milk
  • 3 tbsp. all purpose flour
  • 1 c. (4 oz.) Swiss cheese, shredded
  • Snipped parsley

Directions:

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  Add 2 cups of water. Bring to boiling and reduce heat.  Cover and simmer for 20 minutes or until potatoes are nearly tender.  Stir in cabbage.  Cook 10 minutes more or until vegetables are tender.  Stir in 2 1/2 cups of the milk.  Stir remaining milk into flour and stir into soup.  Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  Stir in cheese until melted.  Garnish with parsley.  Makes 6 servings.  *Polish sausage may also be used

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Scalloped Cabbage

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SCALLOPED  CABBAGE

SCALLOPED CABBAGE

Ingredients:

  • Shred enough cabbage to fill a casserole.  Cook in salted water until tender.  make white sauce of:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 c. milk

Prepare:

When thick, add 1 cup sharp cheese, and stir until melted.  Add salt and pepper to taste.  Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.

Skillet Cabbage

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SKILLET  CABBAGE

Skillet Cabbage

Ingredients:

  • 4 c. shredded cabbage
  • 1 green pepper, shredded
  • 2 c. diced celery
  • 2 lg. onions, sliced thinly
  • 2 tomatoes, chopped
  • 1/4 c. bacon fat
  • 2 tsp. sugar
  • 1 tsp. Accent
  • Salt and pepper to taste

Directions:

Combine ingredients in large skillet.  Cover.  Cook over medium heat for 15 minutes or longer, if needed.  Serves 6.