[Jamestown1630]

This week, Fermented Foods.

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT

[trisham]

I have never heard of the “Amish Friendship” cake, but it sounds appealing.

[MomwithHope]

I use fresh dill always, you can’t beat the flavor. Also use garlic cloves, mustard seed, tumeric and pickling spices. I keep them in the fridge it takes about a week. Than I take out the dill otherwise it get’s too strong a flavor.

[RckyRaCoCo]

Speaking of cooking threads...does anyone know what happened to Freeper/chef carlo3b? Haven’t seen any activity in a while, I know he had some health issues.

[KosmicKitty]

Thank you for the cake starter recipe. I hadn’t thought about that for years, but I remember my mother have something very much like that. She got the starter from Aunt Eunice. Brings back memories. I may have to restart the starter.

[June2]

bookmark for later

[Stand Watch Listen]

Kraut Burger

INGREDIENTS:
Burger Filling:

1 3/4 pounds 80/20 ground chuck
1 1/2 yellow onions, chopped 1/4-inch
2 teaspoons restaurant-grind black pepper, divided
1 medium head green cabbage, chopped 1/4-inch
1 cup Lauer Kraut (substitute bagged kraut, not canned)
1 teaspoon salt
Chopped green pepper, paprika, swiss, garlic
* filling needs more flavor: i.e. dill pickle, Dijon mustard

Kraut Burger Bread Dough Mix:

2 tablespoons active dry yeast
1 tablespoon sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more for dusting
3/4 cup shortening
3 eggs
1 teaspoon vegetable oil

DIRECTIONS:
1. For the burger filling:
Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

2. For the dough:
Put the yeast and sugar in a 4 cup measuring cup and add warm water to the 1 cup mark. Stir together and let set to activate. Put the powdered milk in another 4 cup measuring cup and add water to the 2 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

3. To assemble the Lauer-Kraut burgers:
Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

[Stand Watch Listen]

Slovak Stuffed Cabbage Rolls

Parboiled cabbage leaves are stuffed with a mix of ground beef, ground pork, and rice, layered with sauerkraut and bacon, and baked.
Ready In: 2 3/4 Hours (due increased recipe*)
Servings: 18* = 2 rolls ea
Prep Time: 75 minutes*
Cook Time: 2 Hours*
(BUT this increased recipe may make 33 to 36 rolls as I increased meat / rice / seasonings to make plenty for freezing…. take advantage of prep time)

INGREDIENTS:
2 pounds ground beef
1 pound ground pork
1 med/large onion, finely chopped
1 teaspoon salt
black pepper to taste
3 tablespoons chopped fresh parsley
1 cup cooked white OR long grain/wild rice
1 1/4 teaspoons garlic salt
2 tablespoons paprika
2 (10.75 ounce) cans condensed tomato soup
2 medium heads cabbage
28 ounces sauerkraut,
1 (29 ounce) can diced tomatoes
1 tablespoon caraway seeds
5 slices bacon *OR 2 links of Polish Kiebasa
3 tablespoons white sugar
**3 cups water from boiling cabbage (saving flavor/ nutrients) OR AS NEEDED**

DIRECTIONS:
1. Preheat oven to 350 degrees F. Bring a pot of lightly salted water to a boil.

2. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt, paprika and 1/2 can of tomato soup. Mix well.

3. Core head of cabbage, place in boiling water and boil until partly cooked. (SAVE Water as needed**) Separate leaves and trim stems (2 or 3 inches—as they NEVER tenderize). Reserve about 26 to 34 whole leaves. Shred remaining leaves and line the bottom of large roasting pan.

4. Lightly pack a small handful of the meat mixture (little more than 1/3 cup) and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Sprinkle caraway seeds over cabbage, sauerkraut. *Lay bacon on top of sauerkraut. *If using Polish Kielbasa links, just throw into roaster just last 30 minutes as they may become overcooked/mushy. Sprinkle with 2 to 3 tablespoons of sugar. Mix chopped tomatoes and remaining soup with cabbage water and pour over rolls. Add additional cabbage water to reach top of cabbage rolls.

5. Bake at 350 degrees F for 1 3/4 hours or until cooked through Hint: go easy on adding any additional salt as pork/soup/sauerkraut/cabbage water/tomatoes ALL already contain salt