Crockpot Bratwurst and Cabbage

Crockpot Bratwurst and Cabbage

 

1 head green cabbage

2 lbs bratwurst

1 C beef broth

½ C white vinegar

½ C apple cider vinegar

1 C brown sugar

Salt and pepper to taste

 

In a bowl combine beef broth, vinegars, brown sugar, salt and pepper. Stir until brown sugar is dissolved; set aside. Quarter cabbage into 6 wedges, remove core and place in the crockpot. Place bratwurst on top of cabbage, pour liquid mixture over bratwurst and cabbage. Cover and cook on low 6-8 hours or until done.

Fish Tacos

Fish Tacos

1/2 C. sour cream
1/2 C.  mayonnaise
1/4 C.  chopped fresh cilantro
1 (1.25 oz) pkg. taco seasoning mix, divided, or homemade equivalent

1 lb. firm fish fillets, cut into 1-inch pieces, I used tilapia
2 Tbsp. oil
2 Tbsp. lemon juice
12 corn tortillas, warmed
shredded cabbage
chopped tomato
Taco Sauce or hot sauce

Combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning in a small bowl. Mix oil, lemon juice and remaining seasoning then combine with fish pieces, place into a large skillet over medium heat, cook, stirring constantly, for 4 to 5 minutes or until fish flakes easily when tested with fork. Fill tortillas with fish mixture. Top with cabbage, tomato and sour cream mixture and taco sauce if desired.

Mexican Coleslaw

Mexican Coleslaw

I bag coleslaw mix

3 green onions, sliced

½ C cilantro, chopped

½ C mayonnaise

3 Tbsp lime juice

Combine everything in a large bowl and let chill for a few hours before serving.

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Corned Beef and Cabbage with Irish Soda Bread

Corned Beef and Cabbage

3 lb. corned beef brisket with spice packet
6 medium potatoes, quartered
8 carrots, cut into 1 inch pieces
1 head cabbage - cut into wedges
Water to cover

Place corned beef in a dutch oven or large pot and cover with water. Add the spices; cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes and carrots. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Add cabbage wedges and cook 15-20 minutes longer or until all the vegetables are tender . Remove corned beef and slice across the grain. Serve with the vegetables.

Irish Soda Bread

5 ½ C flour

½ C sugar

3 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ C butter

2 C buttermilk

1 egg, beaten

1 ½ C raisins preferably yellow

2 tsp caraway seeds, optional

Combine flour, sugar, baking powder, baking soda, and salt. Blend in butter with a pastry cutter until crumbly. Stir buttermilk and egg together and then add to dry ingredients. Stir until just combined. Fold in raisins and caraway seeds if using. Turn onto a floured surface and gently knead until smooth. Divide dough in half and shape into round loaves. Place loaves on greased baking sheets. Cut an x across the top of the loaves and sprinkle lightly with a dusting of flour. Bake at 350°F for 45-50 minutes. Makes 2 loaves.

BBQ Side Dishes

Coleslaw

 1 bag prepared coleslaw mix

 1/2 C mayonnaise
1 Tbsp. red wine vinegar
1 Tbsp sugar
Celery seeds to taste if desired

Combine all ingredients except coleslaw mix and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

 

Potato Salad

8 med. potatoes, peeled, diced, cooked and cooled

5 hardboiled eggs, sliced

3 green onions, sliced

2 stalks celery, sliced

1 (4 oz) can sliced olives, drained

1 C. mayonnaise

1 Tbsp. sweet pickle relish

2 dill pickles, diced

1 tsp. mustard

In a small bowl make the dressing by combining the mayonnaise, pickle relish, and mustard. Place all other ingredients in a large bowl then fold in the dressing gently. Refrigerate for several hours before serving.

 

BAKED BEANS

2 (15 oz.) cans Pork and Beans, undrained

3/4 C brown sugar

1 C ketchup

1 large onion, diced

1 tsp. mustard

2 to 3 slices bacon, cooked and diced

Combine all ingredients in a crockpot. Cover and cook on low about 6 hours. 

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