PENNSYLVANIA DUTCH CABBAGE KNABRUS
Provided by Western.Chefs
Number Of Ingredients 0
Steps:
- MAKING 1. In a large skillet, melt fat over a medium flame. 2. Spread onions on the bottom in a single layer and sprinkle ½ tsp salt. 3. Layer the cabbage over the onions and sprinkle remaining ½ tsp salt. 4. Place a tight fitting lid on the skillet and steam the cabbage and onions for 15-20 minutes, until the cabbage is soft and the onions caramelized, stirring occasionally to prevent burning. 5. Season cabbage with pepper and more salt if required. SERVING 6. Serve the cabbage as an accompaniment to beef steeaks or use as a filling for burgers and sandwiches. .
Nutrition Facts :
KNABRUS - CABBAGE WITH ONIONS
A great way to bump up dietary fiber and part of your five-a-day plan. Comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Butter a large pan and fill with alternate layers of cabbage and sliced onions.
- Season with salt, pepper and butter (or bacon grease).
- Cover pan, place over low heat and steam until vegetables are tender, about 20 minutes.
KNABRUS
Steps:
- Butter a large cooking kettle well and fill with alternate layers of cabbage and sliced onions. Cover kettle and place over low flame and steam until vegetables are tender. Season with salt and pepper and butter.
Nutrition Facts :
CRANBERRY NUT QUICK BREAD
This is a wonderful treat during the holidays! It just tastes 'Christmasy' and is a must with a cup of coffee or hot tea! I received it from a friend from the Northeast.
Provided by LOUGRAY
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
- In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 52.5 g, Cholesterol 28.3 mg, Fat 11.8 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 235.7 mg, Sugar 34.1 g
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