Chopped Cabbage Salad in oil & balsamic vinegar (Coleslaw?)

Mix to taste in a bowl

• Balsamic vinegar (2 parts?)
• Olive oil (2 part?)
• Salt
• Pepper
• Celery seed
  
• Red Pepper Flakes
• Brown sugar (about 1 tsp)

Then add & mix in

• 1/2 finely chopped cabbage
  
• 1 very small onion finely chopped
  
• 2 carrots finely chopped
• 1 celery stalk finely chopped (optional)
• 1/2 green pepper finely chopped (optional)
  

Kapusta (Grandpa's Slovak cabbage soup revised)

Brown on high heat in medium large cooking pot, both sides of

• about 1# country ribs with bone (traditionally port neck bones are used)
• in some olive oil

Along with

• 1 large sliced onion

Deglaze pot with

• juice from 1 large can of whole tomatoes

roughly chop in half and add

• tomatoes from above can of whole tomatoes
• water to cover if you like more stew-like, more if you like it soup-like.
  
• couple cloves of chopped or sliced garlic (optional)
  

Let everything cook till meat is falling off bones about 4-6 hours or so.

At this point you can let it cool down overnight so can take off fat and remove bones if you wish, or you can continue on. (Traditionally fat & bones are left in soup.)

Brown the following in dry pan to the color of cinnamon (Careful. Don't burn it! Can shake pan and/or use metal - not plastic- spatula to continuously move flour around. It's like a roux without the fat.)

• 1/2 - 1 cup regular white wheat flour (Haven't tried making with a GF flour yet. Maybe sorghum would work?)

Once flour is browned, mix with water till it forms a paste. Then add paste through a strainer to kapusta (soup) to prevent lumps. Bring it to a boil to thicken.

Add to taste while it's coming to a boil

• Salt (about a tsp)
  
• Pepper (I usually cover the top quite heavy)
  
• about 1 tsp unsweetened special dark cocoa (optional. Very nontraditional. I just like it.)
• Some vinegar (white wine or whatever) if you use cabbage instead of sauerkraut
  

Then mix in

• 1/2 regular size cabbage thinly sliced (or can use Sauerkraut)
  

Turn off the heat & cover. This keeps the cabbage crunchy & sweet which is probably not traditional but I like it that way.

Fruit & Nut Salad

8 oz fat free yogurt
sugar abt 1/2t
salt

onion, abt 1 T chopped
celery, 1 stalk

apple, 1 sliced
orange, 1
lemon juice, 1/4
grapes, abt 8

walnuts, abt 2T

Sauerkraut Casserole, Calico Beans, Onion Soup

Doing my biweekly freezer meal cooking and figured I better start writing these recipes down.

Sauerkraut Casserole

Brown in Cast Iron Dutch Oven & Drain

• 1# Ground Meat

Add & brown

• 2 chopped onions
• 1 garlic clove minced (optional)
  

Then add & saute

• 2 sliced carrots
• 1 sliced celery stick
• 1 pkg of mushrooms sliced

Then add

• 1 pkg fresh drained sauerkraut
• 1/2 pkg peas
• 1 can mushroom soup
• about 8 oz cooked noodles

At this point can cover & heat through in oven or split into freezer containers for later.

Calico Beans

Brown in Cast Iron Dutch Oven and Drain

• 1 # ground meat

Add & brown

• 2 chopped onions

Add & saute

• 2 carrots sliced (optional - but adds nice color)
• 1 sliced celery stick (optional)

Add 1 can each

• Lima beans
• Butter beans
• Dark kidney beans
• Pork & beans

Preblend & add

• 1/2 cup catsup
• 1/2 cup brown sugar
• 1 Tbsp vinegar
• 1 tsp prepared mustard

Add

• 6-10 pieces precooked & crumbled bacon
  

Mix everything together, cover & put in 300F oven for about 1/2 hour or so till flavors blend. Then cool & pack up

Onion Soup

Put in oiled or buttered crockpot

• about 3 pound bag of onions sliced
• 3-6 sliced mushrooms (optional)
• 1 celery stick sliced (optional)

Cook overnight until onions are brown & soft.
Deglaze with a little vinegar or wine
Add some water along with salt & pepper to taste.