Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.
Although sauerkraut – German for “sour cabbage” – is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine.
Most likely it was brought to Europe 1000 years later by Gengis Kahn after plundering China.
Although in Germany instead of using the wine they dry cured it by sprinkling salt on the shredded cabbage. The water is then drawn out of the cabbage to make the juice that you see that accompanies the kraut.
Today’s sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket’s refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous Reuben Sandwich. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.
There is a theory that the Tartars introduced the acid cabbage from the Orient into eastern Europe, and from there kraut went to Germany, Alsace-Lorraine, and France.
A Chinese steamer like the one on the picture is a great addition to any kitchen and can be used to steam just about anything. Rise, fish,
vegetables, shelfish, you name it. If you haven’t already got one,
go get one.
A classic Norwegian side dish recipe found on frukt.no
Stewed cabbage is a classic Norwegian side dish that you easily make yourself. It is usually served with meat balls, dinner sausages and any sort of smoked meat.
You can buy packages of half finished stewed cabbage (cooked, dried cabbage flakes and the dry ingredients for the sauce) at most grocers here in Norway, but the result is nothing compared with what you get if you cook stewed cabbage from scratch yourself.
Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chilisauce and soy sauce. They can be eaten both hot and cold.
A classic Norwegian summer dinner found on matprat.no
Cured meats for dinner has long-standing traditions in Norway. Along with potatoes, cabbage, scrambled eggs or other nice vegetables, it leaves you both satisfied and happy.
Origin of Fudge
American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.
Word of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.
In the late 19th century, shops on Mackinac Island in Michigan began to produce similar products for summer vacationers. Fudge is still produced in some of the original shops on Mackinac Island and the surrounding area. Mackinac Island Fudge ice cream, a vanilla ice cream with chunks of fudge blended in, is also very common in this region and across the United States.
This easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.
A new take on the traditional Norwegian meat patties
found on matprat.no
Traditional Norwegian meat patties are typically made of beef mince, but could just as well be made of chicken mince. With gravy, stewed cabbage and lingonberry jam the chicken patties get the right traditional touch.
This is tasty food for young and old. Cabbage roulettes are at their best made with summer cabbage or freshly harvested winter cabbage. Cabbage stored throughout the winter often gets a bit chewy. Leaf of Chinese cabbage can also be used. As filling for cabbage rolls you can use the same farce as for meatball, but make the farce a little looser. Shop bought meat farce has a nice consistency and is easy to use.
Cabbage roulettes has a long tradition as Sunday dinner here in Norway.
A recipe for a tasty evening meal found on frukt.no
This dish is based on a German variation on the Scandinavian sour cabbage; fried cabbage with bacon and cooked in dark beer. A tasteful evening snack for hungry hunters or weary skiers.
Gammon is of course familiar to you, but the cabbage is perhaps a new acquaintance. The “Bavarian” with this cabbage is that it is a kind of fresh sour cabbage. Here you get the sour flavor by adding vinegar. Typical South German is also the cabbage-onion-vinegar-pork mix. What ever, it is really delicious, and hearty.