March brings high school and college basketball tourney time, St. Patrick’s Day … and some great recipes to get your head — as in head of cabbage — in the game. Try Patty King’s “Broccoli Slaw Salad” (pictured) as a great side dish to brats and burgers while watching the big games, or all four recipes anytime!
Slaw prepared by Emily Schilling/Photo illustration by Richard G. Biever
Broccoli Slaw Salad
1 bunch broccoli, chopped
1⁄2 head cabbage, shredded fine
1 med. red onion, diced
3⁄4 cup diced celery
1 pkg. (3 oz.) sliced almonds
1 pkg. (3 oz.) sunflower seeds (kernels)
2 pkgs. chicken flavored ramen noodles (reserve flavoring packets for dressing)
Mix all ingredients except noodles. Crush noodles. Add to broccoli slaw mixture. Stir in dressing (recipe follows). Chill for 2 to 3 hours before serving
Dressing
1⁄2 cup oil
1⁄2 cup water
1⁄2 cup apple cider vinegar
1⁄2 cup sugar
Flavoring from 2 pkgs. of ramen noodles
Mix all ingredients together.
Patty King, Roann, Ind.
Cabbage Rolls
2 heads cabbage
3 lbs. ground chuck
1 lb. pork sausage
1 cup instant rice
1 can sauerkraut
1 can (14.5-15 oz.) tomato sauce or crushed tomatoes
Chopped onion to taste
Salt to taste
Pepper to taste
Blanch cabbage to remove leaves. Mix all other ingredients. Roll meat mixture into balls. Wrap each ball with cabbage leaf. Secure with toothpick. Stack cabbage rolls in Dutch oven pan. Add 11⁄2 cups water. Put sauerkraut on top of cabbage rolls. Pour tomato sauce or crushed tomatoes on top. Cover. Bring to boil. Cook 2 hours over low heat. Check occasionally; add more liquid if necessary.
In a hurry? Brown meat, shred cabbage, add other ingredients. Cook until cabbage is tender.
Margaret Barrett, Cory, Ind.
Bierocks
2 cups warm water
2 pkgs. dry yeast
1⁄4 cup margarine
1 egg
1⁄4 cup sugar
11⁄2 t. salt
6-61⁄2 cups flour
Mix water, yeast, margarine and egg. Add sugar, salt, and flour and mix well. Allow dough to rise while preparing meat mixture.
Meat Mixture
2 lbs. ground beef or sausage
1⁄2 cup chopped onions
3 cups shredded cabbage
11⁄2 t. salt
1⁄2 t. pepper
Dash of hot pepper sauce
Fry meat and onions. Add rest of ingredients. Roll out dough. Cut into 10 squares. Fill each square with meat mixture and fold the dough like a burrito, sealing the edge. Allow to rise a bit, then bake at 350 F for 20 to 30 minutes. Serve with sweet ’n’ sour sauce or cheese sauce.
Rosanna Miller, Bremen, Ind.
Bulgarian Chicken
5 cups coarsely chopped cabbage
1 can (1 lb.) sauerkraut
1⁄2 cup regular rice
3⁄4 cup water
1 cup chopped onion
3 T. oil
2 cans (1 lb. each) tomatoes
2 (21⁄2 lb.) broiler fryers, cut into serving pieces
1⁄2 t. salt
1⁄8 t. pepper
Place cabbage in bottom of small roasting pan or 13-inch-by-9-inch-by-2-inch dish. Top with layers of sauerkraut and rice. Pour water over. Saute onions in hot oil in skillet until tender, not brown. Arrange layers of onion and tomatoes in baking dish. Season chicken with salt and pepper. Place skin side up on vegetables. Bake at 375 F for 11⁄2 hours or until chicken is tender and golden brown. Makes 8 servings.
Helen Phillips, Greensburg, Ind.