Every December I pick up a bunch of our Ontario grown cabbages (and then make some sauerkraut) and create wholesome and hearty meals—just what the doctor ordered for typical cold and flu season. The following recipes use this cabbage and sauerkraut and even though this December, with the effects of El Nino being felt across Canada, it is unseasonably warm—they will still hit the spot. (And if you have never made a cake using sauerkraut, now is the time to start)
Cabbage Colcannon-Style
A great way to use up leftover mashed potatoes and trick people into eating cabbage who do not like cabbage.
Finely shred a medium head of green cabbage and cook it in a small amount of boiling salted water until just tender crisp. Drain well and press out as much liquid as possible. In a large cast iron frying pan, sauté a chopped medium onion in butter and olive oil until translucent. Add the cabbage and cook, frequently stirring for about 10 mins. Mix 2-3 tablespoons of melted butter with about 2 cups of mashed potatoes and add to the cabbage. Season the mixture well with chopped parsley, salt and freshly ground black pepper. Put in a 350°F oven for 10-15 mins., dotted with more butter and finish under broiler to brown the top just before serving. Grilled sausages are perfect with it.
1950s Sauerkraut Cake
Way back when, sauerkraut was commonly used in cakes. It created a warm and not too sweet cake that was served in squares. Try it you will love it.
1/2 cup butter
1 1/2 cups sugar (I use coconut sugar)
2 large eggs
1 tsp vanilla
2 cups all purpose flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sauerkraut, rinsed, drained, and roughly chopped
1 cup milk
Icing sugar for dusting (optional and I do not use)
Preheat oven to 350°F. In a large bowl beat the butter and sugar until fluffy, beat in the eggs and vanilla.
In a smaller bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add half to the butter mixture and stir just until combined, stir in the sauerkraut and milk, then the rest of the dry ingredients, mixing until just blended.
Pour into a greased or parchment-lined 9X13 inch pan and bake for 30 minutes or until springy to the touch. Serve warm dusted with icing sugar if you like.
