rustic red cabbage
Serves 6 to 8.
Note: From “Kramarczuk’s Family Classics” by Orest and Katie Kramarczuk.
• 1 red cabbage
• 2 tbsp. butter
• 1 medium onion, sliced
• 6 peppercorns
• 1 tbsp. red wine vinegar
• 1 large Granny Smith apple, sliced and peeled
• 1/2 tsp. salt
• 2 tbsp. sugar
• 1/8 tsp. ground cloves
Cut cabbage into fourths. Remove (and discard) core and finely chop cabbage.
In a large saucepan over medium heat, melt butter. Add onion and cook until tender. Add cabbage, peppercorns, vinegar and apple and stir to combine. Sprinkle with salt, sugar and cloves. Simmer at least 20 minutes. Serve warm or chilled, with pork.
Swedish sausage and apple bake
Serves 6 to 8.
Note: If sausage is raw, boil it beforehand according to instructions. From “Kramarczuk’s Family Recipes.”
• 1 (3-lb.) Swedish sausage, cooked or raw
• 1 c. apple juice
• 5 Granny Smith apples, peeled, cored and sliced thin
• 1 medium onion, thinly sliced
• 1 tsp. salt
• 1 tbsp. brown sugar
• 1 tbsp. butter, cut into small pieces
Preheat oven to 325 degrees. Place sausage in a casserole dish or Dutch oven and cut 8 to 10 shallow, diagonal slits in casing on both sides. Pour apple juice over sausage. In a medium bowl, combine apples, onions, salt and brown sugar and toss gently to combine. Pour mixture over sausage and sprinkle butter on top. Bake 60 minutes. Remove from oven and serve hot.
poppyseed kolachE cookies √
Makes 2 dozen cookies.
Note: This recipe must be prepared in advance. From “Kramarczuk’s Family Recipes.”
• 2 1/2 c. flour, plus extra for rolling dough
• 1/4 tsp. baking soda
• 1/4 c. poppyseeds
• 1/2 tsp. salt
• 1 c. (2 sticks) unsalted butter, at room temperature
• 1 c. granulated sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1 1/2 tbsp. sour cream
For poppyseed filling:
• 1 c. poppyseeds
• 1/2 c. walnuts, chopped
• 1/3 c. honey
• 1 egg
• 1 tbsp. butter, melted
• 1 tbsp. corn syrup
For lemon icing:
• 1 c. powdered sugar
• 3 tbsp. freshly squeezed lemon juice, plus extra if needed
To prepare dough: In a medium bowl, whisk together flour, baking soda, 1/4 cup poppyseeds and salt and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until light and creamy. Add vanilla extract, eggs and sour cream and beat until creamy. Reduce speed to low and gradually add flour mixture, mixing until just combined and a soft dough forms. Cover with plastic wrap and refrigerate at least 30 minutes.
To prepare filling: In a bowl of an electric mixer on medium speed, combine poppyseeds, walnuts, honey, egg, butter and corn syrup and mix until creamy, about 5 minutes.
To prepare cookies: When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. On a lightly floured work surface, using a lightly floured rolling pin, roll dough to a 1/4-inch thickness. Using a 2- to 3-inch round cookie cutter or drinking glass, cut circles from dough. Place about 2 teaspoons filling into the middle of each circle. Fold two edges of circle to meet in the middle, forming a kolache shape. Place filled cookies 2 inches apart on prepared baking sheets and bake until slightly browned, about 10 to 12 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
To prepare glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth, adding more lemon juice if necessary for desired consistency and tartness. Drizzle icing over cooled cookies.