Recipes: Rustic Red Cabbage, Swedish Sausage and Apple Bake, Poppyseed Kolache Cookies

  • Updated: May 15, 2013 - 12:50 PM

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.”

For cookies:

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.

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters