TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
KIELBASA WITH APPLE CARAWAY SAUERKRAUT
Steps:
- Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.
SWISS & CARAWAY FLATBREADS
My mom came across this rustic-looking flatbread recipe many years ago and always made it on Christmas Eve. Now I make it for my own family, especially during the holidays. It's easy to double or cut in half depending on how many you're serving. -Diane Berger, Sequim, Washington
Provided by Taste of Home
Time 30m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 199mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
WARM AND CREAMY SWISS CHEESE DIP WITH CARAWAY
This is wonderful with chunks of rye bread for dipping! Keep warm in a small crock pot for dips, or a fondue pot. HEAVEN! You'll want to double this!
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In small bowl, toss cheese and flour.
- In small saucepan, heat buttermilk and cider.
- Add cheese and caraway seeds.
- Stir til melted.
- Keep warm while serving.
- Serve with chunks of rye bread for dipping.
Nutrition Facts : Calories 484.9, Fat 32.4, SaturatedFat 20.6, Cholesterol 107.6, Sodium 303.7, Carbohydrate 14.3, Fiber 0.4, Sugar 5.4, Protein 33.9
ROASTED SAUSAGES, APPLES, AND CABBAGE WITH CARAWAY
Steps:
- Preheat oven to 450°F. Mix oil, thyme, and caraway seeds in small bowl. Arrange onion, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle 3/4 teaspoon vinegar over cabbage and onion. Roast 10 minutes. Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 15 minutes longer. Cut sausages diagonally in half. Transfer sausages, onion, cabbage, and apple to platter. Drizzle remaining vinegar over cabbage and onion and serve.
SAUSAGES WITH BRAISED CABBAGE & CARAWAY
Caraway seeds add a sweetly aromatic note to the onion cream sauce in this German-inspired sausage and mash dinner
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
- Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
- Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.
Nutrition Facts : Calories 507 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
SWISS CHEESE, HAM, AND CARAWAY SPREAD
Make and share this Swiss Cheese, Ham, and Caraway Spread recipe from Food.com.
Provided by Brenda.
Categories Ham
Time 15m
Yield 1 1/4 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In food processor blend cheese, ground ham, mayonnaise, butter, mustard and caraway seeds.
- Process, scraping down sides of bowl, until smooth.
Nutrition Facts : Calories 139.7, Fat 11.8, SaturatedFat 6.7, Cholesterol 32.1, Sodium 105.4, Carbohydrate 2.6, Fiber 0.1, Sugar 0.6, Protein 6.2
More about "swisscheesehamandcarawayspread food"
TOP 20 MOST POPULAR SWISS FOODS - CHEF'S PENCIL
From chefspencil.com
- Röstis. A famous dish in Switzerland, this is basically sliced potatoes baked in a pan with butter. The starch in the potatoes makes them stick together and form a galette.
- Émincé de Veau à la Zurichoise. This sliced veal with mushrooms is traditionally served with rösti. Typical in Zurich, this meal is high in calories and perfect to eat during cold weather.
- Swiss Fondue. No surprise at all that Swiss fondue is in the top 20. If you know anything about Switzerland, you will certainly have heard of it or even already tasted it.
- Raclette. Staying with cheese for the moment, let me introduce you to Swiss fondue’s sister, the equally well-known Raclette. Its name simply explains how a raclette is made; a piece of cheese is placed over a stove and as the cheese melts, you scrape it off onto a plate.
- Papet Vaudois. This dish consists of a mixture of potatoes and leeks cooked in water and white wine cooked with a cabbage sausage. The Vaudois (people of “the land of Vaud”) like to offer this specialty to their foreign guests.
- La Cuchaule. La cuchaule is a saffron brioche in the shape of a flattened ball. It is one of the sweet foods on the table during the traditional festival of Bénichon.
- Moutarde de Bénichon (Bénichon Mustard) Bénichon mustard is a mix of mustard flour, white wine, and fortified wine. Despite its name, this product has little in common with traditional mustard.
- Malakoff de Vinzel. The Malakoff de Vinzel, or de Luins (counties of Canton de Vaud) is a famous meal in Switzerland and there are a lot of different stories talking about its creation.
- Filets de Perches (Perch Tenders) Perch is a rare freshwater fish that can be found in Swiss lakes. Vaud Canton, located on the northern shore of Lake Geneva, is best known locally for this dish.
- Macaroni du Chalet (or Älpermargronen) Cornettes are small pasta that the Swiss have adored for about a century. Cornettes are probably one, if not the most favorite pasta in the country.
30 SUPER SWISS CHEESE RECIPES - TASTE OF HOME
From tasteofhome.com
A GUIDE TO THE BEST SWISS FOODS – WITH RECIPES | EXPATICA
From expatica.com
COUNTRY HAM SALAD SANDWICH RECIPE - COOKING ON THE …
From highlandsranchfoodie.com
10 BEST COOKING WITH CARAWAY SEEDS RECIPES | YUMMLY
From yummly.com
BEST SHAKSHUKA RECIPE (EASY & TRADITIONAL)
From downshiftology.com
SWISS CUISINE: TRADITIONAL FOOD YOU NEED TO TRY
From studyinginswitzerland.com
Estimated Reading Time 6 mins
SWISS CUISINE: HOW TO EAT YOUR WAY THROUGH SWITZERLAND - EXPATICA
From expatica.com
9 DELICIOUS FOODS YOU MUST TRY WHEN VISITING SWITZERLAND
From travelawaits.com
31+ PERFECT SIDE DISHES TO SERVE WITH HAM AND CHEESE SANDWICHES
From kimandkalee.com
10 STREET FOODS IN SWITZERLAND FOR YOUR GASTRONOMIC CRAVING
From traveltriangle.com
COOKING WITH CARAWAY SEEDS: THE DO’S AND DON’TS
From spiceography.com
SWISS CHEESE HAM AND CARAWAY SPREAD RECIPE - APPETIZER RECIPES
From foodreference.com
TOP 10 FOODS TO TRY IN SWITZERLAND | BBC GOOD FOOD
From bbcgoodfood.com
15 SCRUMPTIOUS SANDWICH SPREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
CARAWAY GRILL – INDIAN CUISINE IN SASKATCHEWAN | ORDER …
From carawaygrill.com
8 SWITZERLAND FOOD DISHES YOU HAVE TO TRY ON YOUR NEXT TRIP
From trafalgar.com
10 BEST SWISS DISHES YOU MUST TRY WHEN IN SWITZERLAND - NDTV …
From food.ndtv.com
SWITZERLAND FOOD: 30 BEST SWISS DISHES AND SWITZERLAND …
From gamintraveler.com
BEST SWISS FOOD: 20 MUST TRY TRADITIONAL DISHES IN SWITZERLAND
From dobbernationloves.com
11 DISHES WORTH TRAVELLING TO SWITZERLAND FOR
From theculturetrip.com
7 SWISS SNACKS YOU NEED TO BRING BACK HOME WITH YOU
From theculturetrip.com
10 BEST SWISS CHEESE APPETIZERS RECIPES - YUMMLY
From yummly.com
TYPICAL FOOD | SWITZERLAND TOURISM
From myswitzerland.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
GROCERY PRODUCTS - SWISS CHALET
From swisschalet.com
A PRIMER ON SWISS STREET FOOD - BRATWURST PRETZELS PIZZA CRêPES ...
From newlyswissed.com
A FOODIES HEAVEN IN SWITZERLAND - SUITCASE STORIES
From suitcasestories.com
TRADITIONAL FOOD TO TRY IN SWITZERLAND - TRIP101
From trip101.com
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
From tripsavvy.com
15 BEST WAYS TO COOK SWISS CHARD | ALLRECIPES
From allrecipes.com
TOP 12 FOODS TO EAT IN SWITZERLAND - ADEQUATE TRAVEL
From adequatetravel.com
CARAWAY RECIPES | ALLRECIPES
From allrecipes.com
GERMAN STYLE CHEESE SPREAD WITH SAUERKRAUT & CARAWAY
From communitycuisine.com
SHANGHAI'S BEST DISHES: 40 DELICIOUS FOODS | CNN TRAVEL
From cnn.com
CARAWAY CHEESE SPREAD FROM LANA’S COOKING
From lanascooking.com
10 MOST POPULAR SWISS DISHES - TASTEATLAS
From tasteatlas.com
CARAWAY SEED LOAF CAKE | BRITISH RECIPES - GOODTO
From goodto.com
15 SWISS RECIPES YOU CAN MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
SWEET HAM AND SWISS SLIDERS - HEATHER LIKES FOOD
From heatherlikesfood.com
THE 10 BEST FOODS TO TRY IN SWITZERLAND - TRIPSAVVY
From tripsavvy.com
21 SWISS FOODS YOU NEED TO TRY IN YOUR LIFETIME
From newlyswissed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love