A Fresh & Fermented Cabbage Gratin for St. Patrick’s Day

I have a confession to make: it wasn’t until a few years ago that I learned to appreciate cabbage. Sad but true; I don’t know what was wrong with me! I stumbled upon a recipe years ago from the Joy of Cooking for a cabbage gratin, and something in me just clicked- that actually sounded good!  I made it for St. Patrick’s Day one year, and it was so good, we’ve made it for our traditional St. Patrick’s Day meal ever since.

Over the years, I’ve made a number of adaptions to the original recipe, and being the cabbage fan I now am, I decided this year it would be fun to try a mix of both fresh and fermented  cabbage. The result is so good; cheesy and savory- sure to change the mind of any cabbage doubter!

Fresh & Fermented Cabbage Gratin

1 heaping cup of drained Bubbies sauerkraut

2 small leeks

1 small head of cabbage

3/4 cup of cream

1 cup shredded Irish Cheddar

1 cup shredded Gruyere

1/4 cup fresh grated Parmesan cheese

7 oz ham steak, or corned beef if you prefer

1/4 cup flour

1/4 cup bread crumbs

1 Tbsp olive oil

Pepper, to taste

Preheat your oven to 375 degrees; drain sauerkraut and set aside.  Mix Parmesan cheese and bread crumbs together.  Lightly grease a casserole pan with butter, and sprinkle half the Parmesan and bread crumb mix on the bottom; set aside.  Shred Gruyere and cheddar cheeses and set aside. Slice leeks once longways, (make sure to rinse them well- leeks hide a lot of dirt!) and chop into thin half circles.  Slice cabbage in half, removing the core, then slice into quarters.  Slice cabbage into thin shreds.  In a tall sided pot, add olive oil and heat over medium.  Once oil is heated and starting to shimmer, add leeks. Saute, stirring occasionally for about 4 minutes, or until the leeks are becoming bright green, soft, and aromatic.  Add half the fresh cabbage to the pot and mix well with the leeks to coat everything with oil.  Cook for 1-2 minutes, then add the rest of the cabbage and mix well.  Continue cooking the cabbage over medium heat for about 8-10 minutes, stirring occasionally.

Once the cabbage is wilted and soft, remove the pot from heat and add the meat and sauerkraut; toss well to mix.  In a separate bowl, mix cream, flour and black pepper together, then add half of the cheese blend and mix.  In your casserole pan, add a layer of the cabbage mixture, followed by a layer of the cream and cheese mix; I find it helpful to use a fork to evenly spread the cheese.  Continue layering the cabbage and cream mixtures. Sprinkle the remaining cheddar and Gruyere over the top, followed by the Parmesan and bread crumb mixture.  Bake for 40-50 minutes, until the top is golden brown. Let it cool for 15 to 20 minutes prior to enjoying. Happy St. Patrick’s Day!

 

 

 

Homemade Dill Pickle Potato Chips

Looking for ways to use that delicious leftover brine after all the pickles have been eaten? Look no further, it’s National Potato Chip Day! We soaked sliced potatoes in Bubbies Dill Pickle brine overnight and made the BEST homemade potato chips ever.

The secret to these perfect chips is…a paper grocery bag. Make sure you have one on hand before you start cooking.

Ingredients:

2 cups oil

3 Russet potatoes

3 cups of pickle brine (Don’t have enough? Throw some kraut brine in there!)

1 TBSP apple cider vinegar

fresh dill, finely chopped

salt for shaking

Directions:

  1. Thinly slice potatoes and place in a large bowl.
  2. Soak slices in brine and ACV overnight.
  3. In a fryer or a deep pot, heat vegetable oil on medium-high.
  4. Take approx 6 slices out of the brine at a time and pat dry as much as you can.
  5. Drop them into the frying oil and cook until brown and crispy.
  6. Remove from oil and drop into paper grocery bag with a large paper towel inside of it.
  7. Add a dash of fresh dill and salt, hold bag closed and shake vigorously.
  8. Repeat until all chips have been fried.
  9. Let cool and enjoy!

 

 

Pickled Hawaiian Pizza

Hawaiian pizza is one of those foods that people often feel rather strongly about; they generally tend to either love it or hate it.  I personally love it- it’s my very favorite type of pizza!  There’s something about the mix of Canadian bacon and pineapple together that is just delicious.  I decided to try throwing on some of our kosher dills as an experiment one day, and now I don’t think I’ll ever go back! They complement the traditional sweet and sour flavors perfectly.

You can make this using homemade pizza dough, store-bought dough, a premade crust, or even on some flatbread.  We made our own, using a recipe from Maryana Vollstedt’s Big Book of Easy Suppers; there are many great recipes for doughs online too. To save time, we also used premade pasta sauce as our pizza sauce. Using premade ingredients can make this a super quick meal to whip up on a busy worknight, and to make it even better, it doesn’t take long in the oven either!

Pickled Hawaiian Pizza
3/4 cup Bubbies kosher dill
1 cup sweet peppers
3 oz Canadian bacon
3/4 cup green onions
3/4 can crushed pineapple
8 oz pizza or pasta sauce
2 cups of shredded mozzarella cheese
4-5 slices of cooked bacon
Homemade or store-bought bought pizza dough or a premade crust
Preheat your oven to 475. Measure out and drain your pineapple. Cook your bacon. If you’re using pizza dough, roll it out onto a floured pizza stone or sheet pan.  Chop your veggies and meats.  Spread your sauce over the dough, leaving about an inch away from the edge uncovered.  Sprinkle your cheese evenly over the sauce; layer all the other ingredients evenly over the cheese.  Once all your ingredients are on the pizza, gently roll the edges to make a crust. Place in the oven, on the middle rack, and bake for 12-15 minutes.  Remove from the oven, and let the pizza sit for 5-10 mins prior to serving.  Enjoy!  

Beef & Veggie Rolls With Sweet Horseradish Sauce

I tried beef and veggie rolls years ago while at a party, and I remember thinking that I would love to make something like that at home, but that it seemed time-consuming and difficult. Later that weekend I tried my hand at it, and was surprised to find it was actually much easier than I imagined! They’ve been a favorite of mine ever since. These rolls are super easy to make, flavorful, and a great way to dress up your dinner. They feel like something you might find at a nice restaurant, so they’re a great way to switch up your dinner routine!

You can start with a thicker piece of meat and pound it flat, or save yourself a step and start with skirt steak that’s already beeing cut very thin (often labeled as carne asada).  I found that this was the perfect thickness to work with, and saved a lot of time.        

Bubbies Beef & Veggie Rolls with Sweet Horseradish Sauce

Makes 4 Rolls

3  carrots

1/3 of a red bell pepper

8 asparagus spears

3 green onions

3/4 cup drained Bubbies sauerkraut

1/2 lb of thinly sliced & flattened skirt steak 

1/4 cup rice vinegar

2 Tbsp brown sugar

2-3 tsp Bubbies prepared horseradish

Ground black pepper, to taste

Drain your sauerkraut and set aside. Cut the carrots, green onions, and bell pepper into thin strips; cut asparagus spears to approximately 5-6 inches long. Saute all veggies except the sauerkraut together in butter for 5-7 minutes on medium heat, until they’re lightly softened and still crisp. Remove from heat. Add sauerkraut to the mixture. Place some of the veggie mixture on one end of the beef, and roll it up. Secure each end with toothpicks. Repeat with the rest of the veggies and meat. Brown the beef on all sides, keeping the toothpicks in place. You may find it easiest to put the toothpick on its point and push the meat down it with a fork, to brown those areas where the toothpicks are. Repeat for the other side. Once browned, remove them from the pan.  

Add the rice vinegar and brown sugar into the pan and turn the heat up to medium-high, stirring until the sugar is dissolved.  Add the horseradish. Once the mixture is starting to bubble, turn the heat down to medium and put the meat rolls into the pan.  Turn them occasionally, until they’re cooked on all sides.  Remove from the pan, and gently take pull the toothpicks out. Drizzle the sauce remaining in the pan over them.  Sprinkle with fresh rosemary and ground pepper.  Serve with a dollop of horseradish on the side. Enjoy!