Tag: vegetable

Southern Fried Cabbage

Southern Fried Cabbage

Guess what’s hitting my kitchen tonight? Southern Fried Cabbage – and trust me, it’s a game-changer! Picture this: cabbage sautéed to perfection with onions, garlic, and a sprinkle of seasoning, giving it that Southern flair. What’s the secret? Slow-cooking magic! Let those flavors dance together, …

Broccolini

Broccolini

Broccolini or baby broccoli is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan, both cultivar groups of Brassica oleracea. Broccolini does not take long to fix. I stirfry then steam for a couple of minutes.

Sauerkraut

Sauerkraut

Sauerkraut (Zuurkool), long thought to be a creation of German, or East European descent is actually theorized to be a Chinese invention. Additionally, it is actually suggested that vegetable fermentation itself started in China. This theory stems from the belief that sauerkraut was used as food for laborers of the Great Wall of China, a little over 2,000 years ago.

Sauerkraut history info from: Savannah’s Terroir Field Study

Below is the recipe the way my mother used to make Zuurkool with stoofpeertjes. We, the children refused to eat  Zuurkool without something sweet. So my mother added the stoofpeertjes. I do see on the internet, that we were not the only ones adding something sweet to the Zuurkool, like apple or pineapple.

Ingredients:
  • 16 oz (1 lb) Sauerkraut
  • 8 medium size potatoes
  • Smoked Sausage
  • Fatback
  • 3 thick strips of Bacon
  • 1 tbsp butter
  • ¼ cup milk
  • Pepper to taste
 

Instructions:
  1. In a separate pot you boil the fatback for about ½ hour. And in another pot the Sauerkraut (Zuurkool) with on top the smoked sausage, simmer for about ½ hour. When the fatback is done you use the water from the fatback for boiling the potatoes. The potatoes should be done after about 15 min. Cut the bacon in small pieces and fry, set aside. Drain the water from the potatoes and mash. Add 1 tbsp butter and the milk. Then drain the Sauerkraut (Zuurkool),add to the mashed potatoes. Add the fried bacon. I prefer to add something sweet to the Sauerkraut and for me that would be Stoofpeertjes with the sausage. Season with pepper to your liking, no salt needed that is already in the fatback and bacon. Add the fatback on the side if you like. For me the fried bacon is enough.
  2. For the ones who do not like to add something sweet here you got a picture without.
  3. If you have leftovers, you should fry the leftover Sauerkraut in the skillet. Delicious with a little crust.

Sauerkraut

Below is the recipe the way my mother used to make Zuurkool with stoofpeertjes. We, the children refused to eat  Zuurkool without something sweet. So my mother added the stoofpeertjes. I do see on the internet, that we were not the only ones adding something sweet to the Zuurkool, like apple or pineapple.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
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Ingredients

  • 16 oz 1 lb Sauerkraut
  • 8 medium size potatoes
  • Smoked Sausage
  • Fatback
  • 3 thick strips of Bacon
  • 1 tbsp butter
  • 1/4 cup milk
  • Pepper to taste

Instructions

  • In a separate pot you boil the fatback for about 1/2 hour. And in another pot the Sauerkraut with on top the smoked sausage, simmer for about 1/2 hour. When the fatback is done you use the water from the fatback for boiling the potatoes. The potatoes should be done after about 15 min. Cut the bacon in small pieces and fry, set aside. Drain the water from the potatoes and mash. Add 1 tbsp butter and the milk. Then drain the Sauerkraut add to the mashed potatoes. Add the fried bacon. I prefer to add something sweet to the Sauerkraut and for me that would be Stoofpeertjes with the smoked sausage.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

 

Witlof (Belgian Endive) Salad

Witlof (Belgian Endive) Salad

In the United States Belgian endive is considered to be a gourmet and expensive vegetable, I paid for 4 pieces of Belgian Endive $4.97. I don’t eat it as often as I would like to, simply because you will not find them in the regular grocery store like Walmart or Kroger. I spotted these in the Whole Foods Store.
Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter

Cauliflower with Bechamel Sauce

Cauliflower with Bechamel Sauce

I didn’t realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce.