Cabbage is still on sale at the local grocery stores so why not take advantage of this wonderful cruciferous vegetable and make a hot dish. Those from the North will recognize the term ‘hot dish’. Here in Missouri we commonly say casserole.
Interesting how each region has their own adaptions on cooking terminology.
Typically a Kugel is a savory noodle dish in German or Jewish history. This recipe is a perfect example of taking a core recipe and ‘twisting’ it many different directions. In my first cookbook, ‘Simply Yours’, you will find a cabbage/rice casserole that is the foundation of the sausage kugel. So for my regular readers, I really do practice what I preach each week! Many times we can put a new spin on a recipe that’s already one of our signature dishes. Usually no one is even aware except ourselves.
Time to grab our cruciferous vegetable, cabbage, for this casserole!
Just saying cruciferous is a difficult thing if you ask me. A ‘few’ vegetables of this family would be: kale, broccoli, Brussel sprouts, collard greens, arugula, radish, cauliflower, and of course all forms of the cabbages.
All of the cruciferous vegetables are cool weather vegetables. Their common feature is when they flower they have four petals that resemble a cross.
When you start looking at the health benefits of cabbage it is just endless!
Most people know that cabbages are great cancer fighting vegetables. In fact it’s also good to eat while you’re taking forms of radiation therapy. There are components within that actually protect you from the harmful effects of radiation. Cabbages also contain sulforaphane a fighting compound that suppresses inflammations that can lead to cardiovascular diseases. Better yet, a half cup of cooked cabbage is less than 20 calories. We could talk about the health benefits literally ‘all-day’. If you don’t enjoy this versatile vegetable, perhaps it’s time to reconsider.
Consider using various meats in the dish besides country sausage. Pulled corned beef, bacon or ham would be possible choices. You’ll enjoy serving this dish because it is unique and delicious.
At potluck functions I am often asked how I prepare my corned beef and cabbage. Here we go: Using heavy duty aluminum foil pull out a large piece of foil. Spray the inside of the foil with vegetable spray, which is going to become a cooking pouch. Cook the corned beef in your favorite fashion and trim the meat, cutting into chunks. Slice cabbage into wedges and layer into center of aluminum foil. Season cabbage as you desire. Place the chunks of corned beef randomly throughout the cabbage. Drop in 3-4 ice cubes. Fold the foil into a sealed pouch. Bake in a 350 degree oven for about 40-45 minutes. That’s it my friends. Want to add even more? Slice a few Dutch or mini potatoes in half and place them inside the bag too. Oh goodness, I am getting so hungry for this meal I can taste it!!!
I’m headed up to Kansas City this weekend for an event in Platte City. This time I am not cooking! Trader Joe’s is going to find me wandering their aisles a bit on Saturday and I get to enjoy homemade Reuben sandwiches at the home of Platte City friends. Does it get any better than that!? Good friends, good food and good times, count me in! Oh that reminds me I need to stop around Buffalo, Missouri on the way home. A couple pounds of sweet German bologna has my name on it. Road-tripping with me is quite an adventure, to say the least.
Enjoy the week, Simply yours, The Covered Dish. www.thecovereddish.com
|8 oz. flat pasta noodles*
2 cups (or 11 oz.) sliced cabbage
3 cups boiling water
1 tablespoon salt-free chicken bouillon**
1/2 teaspoon salt
4 tablespoons butter
2 teaspoons sugar
1 teaspoon black pepper
*For test purposes, Amish noodles were used.
| Meat & Onion:
1 lb. Petit Jean Ground Sausage
1 small onion, diced
4 tablespoons butter
1 1/2 teaspoons caraway seed
2 tablespoons flour
1 1/2 cups milk
1/2 lb. smoked Swiss cheese, grated
**Herb Ox chicken bouillon was implemented in today’s testing
Bring 3 cups water to a boil with chicken bouillon, butter, sugar and black pepper. Add pasta and cook until tender. Carefully lower the cabbage into the boiling noodle water, cooking only 2 minutes before turning off heat.
As the pasta is cooking, fry the sausage and onion until thoroughly cooked. Drain mixture of any residual grease. Add to drained noodle and cabbage mixture.
In the meat pan, melt 4 tablespoons butter and sauté caraway seeds to soften. Work flour into butter over medium heat and add milk, stirring or whisking until mixture begins to thicken. Combine smoked cheese and cook until smooth.
Add cream sauce to noodle and sausage mixture. Stir to coat noodles thoroughly. Pour into a greased 9 x 13-inch Pyrex pan and bake at 350 degrees 30-40 minutes or until heated through. Serves 4-6 as a main entree.
Tip: Recipe could be used as a vegetable side by omitting the meat.
Debbie Dance Uhrig