Tag Archives: Cabbage

Brunkål med Flæsk

Shhhh, don’t tell anyone but I am so happy for cooler weather.   I not only get to dress warmly, but I get to cook totally differently.   And with the cooler weather, I also get to make some comfort food, at least it’s comfort food for this Dane.

Brunkål med Flæsk

To begin with take a head of cabbage, core it and then slice it thinly.
As soon as you’ve finished, put a large pot or pan on the stove and spread some sugar in the bottom of it.  About a quarter cup or so.    You really don’t need taht much, the cabbage actually becomes quite sweet when it’s cooked long and slow.  You want to caramelize the sugar, get it nice and brown, before you add the cabbage to it.

After adding the cabbage to the pan, stir it around a little and let the caramelized sugar coat the cabbage.

While that’s happening get a couple slices of nice thick bacon out and slice it into thirds.   I like to let the cabbage cook a little, maybe five minutes or so before I add the bacon to the pot.  I know I said a couple of slices, and the picture shows a lot more, but hey, a little bacon is good, but more is better.

Add the bacon to the pot, give it another stir, turn the heat down low and let it cook.

You don’t need to add water or anything else at this point, the cabbage releases enough water to keep it moist and the bacon will release some of it’s fat as well.

At this point, let it cook down for a couple or three hours, until the cabbage is very soft and mushy.   Check on it from time to time and give it a stir but basically, just let it cook.

Almost ready, and if you can see, through the steam, that the cabbage has reduced by quite a bit and the bacon has also rendered down a lot.    I was hungry at this point, and the smells were so good, that I took it off the hob and dished some up.

When it’s done, just take a nice big spoonful of it, place it on a slice of rye bread and eat it.   As you can see, I was hungry and forgot to take a picture of it before I dove in.  Sorry.


This is how my mom used to make it, at least as memory serves me, of course I add a little more bacon to it, just cause I like bacon.   And when I serve this, after taking a bite, I can go back in time a little and remember lunches and dinners with my parents, especially my dad.   He loved this meal.  I even made this for my uncle when he came for a visit from Denmark once, and he was very appreciative, as Uncle Helge said, it’s nice to have some familiar food, after eating all that foreign food.  Canadian food was a little too exotic for his tastes, he liked the familiar taste from home.


Haluska and Seniors Lunches

I can’t say I’ve cared for Cabbage all that well in the past.  I mean I love my Brun Køl, Coleslaw, Red Cabbage (Rødkål), Danish Style  as well as sautéed cabbage for soup.  But until I moved to the south, I had no idea how much people liked their cabbage dishes and I have to admit, I have come to love this humble vegetable.

We get a lot of cabbage as a donation through Farmshare, which we’ve used in many dishes, and this week I made some Haluska, which is basically Cabbage with Noodles and Bacon.   A dish I was introduced to while visiting friends in Pennsylvania, and fell in love with.   So I thought it would be a good dish to make for one of our lunches at the Senior’s center.   And it was well received, with the only complaints I received being that I didn’t get enough cabbage in the dish.   So, the next time I make it, I’m going to put three times the amount of cabbage in there.    I have said it before, I will let you know when I make a mistake  need to make a dish differently.   I am still learning how to gauge the right amount of food to prepare for a lunch, or maybe I should put this another way, learning to gauge the proportions of what is needed for our lunches, and prepare it so.

Let me catch you up on the past few lunches.   Last week the Lion’s Club made a donation of Ham for us so we had fun.  We baked the hams with a brown sugar and mustard glaze.   Carved it up and served it with some Baked Yams, made some Cornbread, Turnip Greens, Carrot Salad and Dot’s famous Deviled Eggs.
We had enough ham left over that we can make some scalloped potatoes and ham, some Lima Beans and Ham and other good stuff as well.   We don’t waste much around here.   Robin and I are both very good at making food stretch until it screams.

Last month we also had a very nice donated lunch as well.   The local prison’s staff made some wonderful Pulled Pork and Chicken for us, as well as some Potato Salad, and Green Beans.

All we (kitchen staff) had to do that day was to make the breads and desserts.   So we did.   And I had fun.   I made some Cheese Danish which were well received, at least by the kitchen staff.  Just kidding, we did put some out on the dessert table.

And we’re planning on Fried Chicken this week, with Potato Salad, a Macaroni Salad and some Stuffed Green Peppers, and maybe some Collard Greens as well.     Robin will be doing her fabulous Fried Chicken, and I’ll be making some Stuffed Green Peppers since we have a bounty of green peppers from Farmshare.   We will also be putting out some cherry tomatoes that came from Farmshare.

And now for the Haluska recipe

2 heads green cabbage, cored and sliced
1 lb. bacon,
2 onions, sliced
2 packages (12 oz) egg noodles, cooked.

Cook the bacon a little in the pan, you want it cooked, but not totally browned.   Remove from pan and do a rough chop and throw it into a large pot, which has been placed over low heat.   Take out all but a tablespoon or so of the bacon grease from the pan and reserve.   Fry the cabbage in the bacon grease, adding more bacon fat if needed.  When the cabbage has wilted, add to the pot with the bacon, then fry the onion in the remaining bacon fat.   If you need more fat, add a tablespoon or so of olive oil.  As soon as the onion has cooked to the translucent stage add it to the cabbage.  Place a lid on the pot and let it cook for a little while, then add the cooked noodles, stir together and serve.    This is one of those dishes, well, let me put it like this, I could eat this every day for a week.  Come to think of it, I probably will the next time I make it.

Squash Medley and more….

I love this dish, so much so I’ve introduced it to the Seniors as one of the dishes I make from the bounty of squash we’re given as part of Farmshare.  I’ve made it a few times, and each time it is eaten and appreciated.   (this week I actually got a taste of it, giggle, it’s usually gone by the time lunch is over).    One of the best things about this recipe is the fact you can make it with whatever variety of summer squash you have available.  This week we had a bunch of yellow crookneck squash given to us, and even though they were a little ‘tired’, we still were able to use them.   So, since I scored on a good deal for mushrooms, and we had some lovely onions, I decided to go ahead and make what I call Squash Medley.   I usually like a mixture of zucchini and yellow squash for this, but if you only have one kind, go ahead and make it.   Here’s the quantity I made this week, but you can cut it down very easily.   And I’ll tell you how much of each at the end of the big recipe.Image

 20 small Yellow Crookneck squash, cut into small strips.    I like to julienne them, as I think it looks better, and they cook fast that way. 

2 lbs. Fresh Mushrooms, cut into slices

6 Sweet Onions, cut into strips. 

Olive Oil for sauteeing the vegetables.

4-6 teaspoons Toasted Sesame Seed Oil (add at the end)

Saute the mushrooms in about a teaspoon of olive oil, just til they are cooked, no need to brown them, put aside.

Saute the onions in a little olive oil, just until they are done, and are translucent.   Set aside with the mushrooms. Add  a little more oil, and then start to saute the squash, in small batches, you don’t need to over crowd the pan, you want them to be sauteed, not fried.   As each pan is finished add it to the mushrooms and onions.   When all the squash is sauteed, then toss them with the onions and mushrooms.   To finish it off, drizzle the sesame seed oil over the entire dish and toss gently again.  Serve right away.   This is also great mixed with some cooked linguine or pasta.   

*Now for the home cook.   This is so easy, just saute 8 oz. mushrooms, 1 onion, one each, zucchini (the small ones), and yellow crookneck squash. Then, drizzle with a half teaspoon toasted sesame seed oil, or to taste, and if you like, mix in some cooked pasta at the end.   And Voila!  you have a wonderful side dish or main dish even.   I’ve added chicken strips to this dish as well.   And if you notice, no seasonings other than the Sesame Seed Oil, you don’t need salt for this.  So it’s also great for anyone watching their salt intake. 


Now for the rest of the dishes we served.   We had Mojo Pork,which is pork marinated in  a Mojo Criollo sauce, served that with Yellow Rice and Black Beans.  


We also had our Cabbage, Smoked Sausage and Potato boil.   We still haven’t figured out what to call it, but it is so good. Image


I made some Glazed Carrots, Image

and can’t forget Dot’s Deviled Eggs,


they’re always a hit, plus fresh sliced tomatoes out of our little garden.    And of course Biscuits with our own Home Made Butter.     Plus the desserts of course.  Which I neglected to get a picture of. 

So, there you have it, one more week of great food served to people who deserve the best we can offer.

Sausage and Cabbage Boil

Just wanted to post a few pictures of the meal we prepared this last week for our seniors, and I will try to get back into the groove this week and tell you about some more foods I’ve prepared.   But last week was CRAZY, mainly because some good friends came to town and we visited and we ate and we had fun.   But not too much cooking went on in my house.   Well, except for me serving Spaghetti one night, but I’ve told you how to do that so…

I’m going to leave you with some pictures of the deliciousness we prepared for lunch.
From Sweet Potatoes


Corn Bread (I didn’t get a picture of the turnip greens, darn)

And our other choice of meat, this totally scrumptious Sausage and Cabbage dish, I’m still dreaming of this.  The recipe follows at the end here.

Then our vegetarian option, my Squash Medley, the how to’s of which I will be posting later on.

We also had a bowl of Cherry Tomatoes

And there were the requisite desserts, which I failed (my bad) to get pictures of.

But let me leave you with the recipe for the Sausage and Cabbage dish.   I could not believe how totally yummy it was.    And it’s a dish I will make for myself at some point in time.

Sausage and Cabbage Boil

6 large potatoes, Red Bliss or Yellow or White,  they should be a firm fleshed potato.
1 head cabbage, chopped
3-6  carrots, peeled and cut into coins
1 lb. ring of Kielbasa Sausage
1 quart or more low sodium chicken broth
1 tablespoon marjoram
1 tablespoon thyme
Salt and pepper to taste, if you like.

Cut up some firm potatoes like Red Bliss or White Potatoes, either work well in this dish.    Place in a large pot, then cut the carrots into coins or chunks, after which you core and chop a head of cabbage, however you like.   I would suggest cutting it into quarters, then cutting those quarters into thirds and place them in the pot, add some chicken broth, low sodium is best, to cover.   Add some water if needed or more chicken broth.   Finally some Kielbasa Sausage, cut into chunks.   Season with some Marjoram and Thyme, cover and let simmer until the potatoes are cooked  and the cabbage is done as well.   Taste and season with some salt and pepper if you like.   Serve with some cornbread if you like.      This was so good, I can’t even begin to tell you and, by adding more potatoes, carrots and cabbage you can stretch this dish out as well.    I really like budget friendly dishes like this.