Polish/Irish St Patty's day dinner

[Clipper]

I small head of cabbage chopped into bite size pieces

1 1/2 pounds of kielbasa cut into 3 inch pieces and slit with a paring knife to allow the juices to permeate the cabbage

1 small sweet onion sliced thinly w/slices cut in half and mixed in with the cabbage

1 tbs Lawery's seasoned salt

Freshly cracked pepper to taste

1/2 stick of real butter

Place cabbage in crockpot, pour about 1 cup of water over it, sprinkle with the seasoned salt and pepper, dot the top with pats of the butter, and arrange the kielbasa pieces on the top.

Cook on high until cabbage is sufficiently steamed to your liking and the kielbasa is done.

[kit]

Not your typical St. Patty's Day fare, but it looks delicious. I like to see variations like this. Many of the well-known dishes were created either by what the chef/cook had on hand at the time, or sensible combinations of ingredients designed for a specific taste. Once in a while I'll make something that is really great, but then there are times when my 'well thought out' creation falls flat on it's face. Nobody's perfect, you know. But...I eat those bummers anyway to teach me a lesson.

Thanks for the recipe, Clipper. One question... what's a 'ball park' amount of time to cook this?

[Clipper]

Ours cooked for 4 1/2 hours with the crock pot on high. My only complaint with the recipe is that by slitting the skin on the kielbasa so that the flavors can seep out into the cabbage, it leaves the kielbasa a bit overcooked. When I cook it again I will take the kielbasa out after a couple of hours and put it back in to heat back up for the last 1/2 hour. It was quite good but had lost a bit of it's garlicy spicy pop that I enjoy about good kielbasa.

[kit]

Do you think just piercing the kielbasa with a fork, rather than slitting it, might keep some of the juices and flavor in? Or how about leaving the kielbasa out for the first hour or two and cooking it only for the last couple of hours?

[Clipper]

Good idea Kit. That might work quite well. I will have to try it the next time we cook the dish. The dish is really not anything special other than it filled the bill for a couple of us that don't really care about corned beef, other than in a good Reuben sandwich.

We ate easy peasy Polish cuisine again last night for supper. We were pleased with the quality of the frozen perogies from Aldi's. We love perogies and when Kathy is not in the mood for the tedious task of making her own, we have often purchased Mrs. T's potato and cheese perogies. The mashed potato and cheddar cheese perogies from Aldi's exceed the flavor and quality of Mrs. T's.

Kathy followed the package directions, put them in boiling water for about 6 minutes, and then sauteed them in a little butter with some thinly sliced sweet onion, sliced thin and separated into rings. If you like perogies give them a try. They come 12 in a package, and six will be more than plenty for a portion. We accompanied them with steamed broccoli and as green salad.

[kit]

Clipper, as you know I'm not big on pre-made foods. I like to spend time in the kitchen making various recipes from scratch and I really don't like the chemicals and dehydrated foods that many pre-made foods contain. I know it's easier to buy a pre-made food item in a store, but I know that in the long run the additives, preservatives, anti-caking agents, and other chemicals aren't good for me - especially now that I'm taking several medications for my various health concerns where interactions can and often do occur. Also, there's the nutritional aspect to consider.

I agree that the mood of the chef/cook is definitely important. Some recipes are just too labor-intensive for today's cook. It's easier (although usually more expensive) to just pick up a package of frozen this or that, or a box of something you mix butter and milk with, for a quick-and-simple meal... but consider the downside as well. That's why I like your idea of substituting an ingredient here or there and coming up with a similar recipe, but it's homemade and seriously thought-out to make it appealing and nutritious as well.

As far as Reuben sandwiches go, I love them and make them at least once a year (St. Patty's Day, you know). Traditionally they're made with Russian dressing, but I don't care for the Worcestershire and horseradish taste in my Reuben, so I use my homemade Thousand Island dressing instead. I may put the recipe for the dressing on the Food thread.

[Clipper]

I agree with your dislike for Russian dressing Kit. I also request Thousand Island dressing when I order a Reuben out or if we make them here at home. In reading the ingredients on the box of perogies. I didn't see any horrific chemicals, or preservatives listed. I don't imagine that much is required to facilitate freezing of a bland item such as a dough pocket filled with mashed potatoes and cheese. I always read the nutrition labels to determine the carb and sodium content and the ingredients to see what unrecognizable nitrites, nitrates, benzoates, etc are included. When I encounter a long list of additives and preservatives, I leave it on the shelf. Thank goodness Kathy is a good cook and makes much of our food from scratch. Our diet is more simple in nature than yours. We don't really spend a lot of time preparing many gourmet dishes.