Pennsylvania Dutch Sour Cream Cabbage Food

PENNSYLVANIA DUTCH CUCUMBERS

Steps:

• Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. , Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. , Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers.

PENNSYLVANIA DUTCH SOUR CREAM CABBAGE

Steps:

• Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
• Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

PENNSYLVANIA DUTCH CABBAGE SAUTE

Steps:

• Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
• Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
• Add noodles, cover, and simmer for 15 minutes more.
• Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.

POLISH SOUR CREAM CABBAGE

Steps:

• Shred cabbage medium fine; set aside.
• Heat margarine in skillet; saute garlic.
• Add cabbage and water.
• Cover tightly, bring to a boil.
• Reduce heat, simmer 10 minutes.
• Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
• Pour over cabbage; bring to a quick boil and serve immediately.

PENNSYLVANIA DUTCH SOUR CREAM CABBAGE

Steps:

• Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
• Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

PENNSYLVANIA DUTCH HAM & CABBAGE SOUP

Steps:

• Boil ham shanks for 3 hours in large pot.
• Remove ham shanks and set aside to cool.
• Cut potatoes into quarters, with or without skin, and add to broth.
• Quarter the head of cabbage and wash. Add to pot and bring to boil.
• Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
• Boil another 1/2 hour and let cool for 1/2 hour.
• Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.

PENNSYLVANIA DUTCH SOUR CREAM CABBAGE

Steps:

• Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
• Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.

BREAKFAST CASSEROLE (PENNSYLVANIA DUTCH

Steps:

• Beat eggs, add milk, salt and mustard, mixing well.
• Grease bottom of 9x13-inch baking dish.
• Place in layers of bread cubes, the sausage, then cheese.
• Pour egg mixture over the top.
• Refrigerate overnight.
• Bake at 350°F for 45 minutes.
• Let stand about 5 minutes before cutting.
• NOTE: For 8 people use 3 slices of bread and 8 eggs.

PENNSYLVANIA DUTCH SOUR CREAM CABBAGE

Steps:

• Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
• Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.