The Old Folks Home

[microchick]

My mother used to make a recipe with purple cabbage that she said was a Pennsylvania Duetch recipe. She called it sweet and sour cabbage. She would cook the cabbage then add sugar, vinegar and flour. The end result was cabbage in this thick sauce. I can look up German Sweet and Sour cabbage and find that they add bacon and onion to it which she never did. I loved the stuff. It was great with pork chops..

I wish she had written down her recipes and not trusted them to her memory. 90% of them went when she got dementia. I managed to save her sour cream chocolate cake recipe and some of her canning recipes but the majority of them are gone.

Ladies, write down your recipes for your daughters. My mom was an excellent cook. When her mind went, so did her recipes because so many of them were lock in her head.

 

[microchick]

That goes for you too, @ronott1!

 

[CapricornFarm]

I like coleslaw and love cabbage in salads, green and red. Also really like boiled cabbage with salt/pepper & butter. When I was a kid, there was a pork product called a Daisy roll ham. I think it was the fattest parts of pork shoulders rolled into a log and "pressed". Anyway, throw that in a deep stock pot and get it up to a boil then add the cabbage, carrots, potatoes and you'll have a New England boiled dinner. Can also sub a corned beef in place of the ham. I really like the taste of the pork fat with the veggies though. Haven't had corned beef in decades... Really need to get one and make this.

Hubby usually makes corned beef in March. This year he said it was too expensive. Heck, once a year... go for it! I am going to buy some if i can find it.

 

[ronott1]

X2 here thanks Ron

Your Welcome!

I need to add that to my menu again soon too. Cabbage is very good and good for you

 

[ronott1]

Hubby usually makes corned beef in March. This year he said it was too expensive. Heck, once a year... go for it! I am going to buy some if i can find it.

Corned beef goes on sale for St. paddy's day. It will be a bit more expensive now but beef is expensive in general now. I do not eat much beef any more

 

[perchie.girl]

We do Kilbasa and Cabbage. Slice short lengths at an angle Throw into a deep pot for frying with a little olive oil... Just to get em started brown all the cut ends really dark. No salt and pepper the Kilbasa has pleanty for itself.

Whole head of Cabbage cut in quarters take the core out. I munch on the core while I am working. Then Take the quarters and cut into slices about a half inch thick across the short way.... Toss in the pan and getem frying...Once you get all the cabbage in and colored up a bit through frying Salt and pepper and garlic everything.... Put a lid on it and turn the fire down.

What will happen is the cabbage gives up its moisture and begins to steam the whole thing. Some bits will carmelize and give the dish a teensy bit of sweetness.

First time I cookede it for Grandma she asked me why it tasted so different... and she said this was very tasty.... "Because I season it' Then the next question was... How much water did you put in... 'None" She gave me that you are crazy look and didnt believe me.

Pleanty of juice in those cabbage leaves.....

 

[ronott1]

That goes for you too, @ronott1!

I have been adding the recipes to my dropbox folder. It is shared with the daughters and other family members.

I should encourage them to make their own copy though

 

[CapricornFarm]

Corned beef goes on sale for St. paddy's day. It will be a bit more expensive now but beef is expensive in general now. I do not eat much beef any more

OMG, we had spare ribs and mashed sweet potatoes for supper tonight. I ate all but the fat and bones. Hubby sure knows how to cook!

 

[pennyJo1960]

That is what I am told all the time how much better they eat with me around The son says his Mom couldn't cook without mushroom soup he hates it due to that I am highly allergic so it works the son is starting to loose weight now also

 

[CapricornFarm]

We do Kilbasa and Cabbage. Slice short lengths at an angle Throw into a deep pot for frying with a little olive oil... Just to get em started brown all the cut ends really dark. No salt and pepper the Kilbasa has pleanty for itself.

Whole head of Cabbage cut in quarters take the core out. I munch on the core while I am working. Then Take the quarters and cut into slices about a half inch thick across the short way.... Toss in the pan and getem frying...Once you get all the cabbage in and colored up a bit through frying Salt and pepper and garlic everything.... Put a lid on it and turn the fire down.

What will happen is the cabbage gives up its moisture and begins to steam the whole thing. Some bits will carmelize and give the dish a teensy bit of sweetness.

First time I cookede it for Grandma she asked me why it tasted so different... and she said this was very tasty.... "Because I season it' Then the next question was... How much water did you put in... 'None" She gave me that you are crazy look and didnt believe me.

Pleanty of juice in those cabbage leaves.....

I got to dislike kielbasa when we lived with Mom, she was always asking Daryl to cook it. Too much is too much already!