Cabbage Stew

An easy, hearty stew recipe made with cabbage, potatoes, smoked sausage, kielbasa or leftover ham.

JUMP TO RECIPE

Many, many, many moons ago I worked at a little honky-tonk out in the country. We had a short-order kitchen and mostly just served stuff like burgers and chicken wings.

Except on Wednesdays. On Wednesdays we cooked a big homemade meal and served it for free. We usually cooked big pots of stuff like chicken bog, chili or catfish stew.

I arrived at the bar one day to find Ms. Sandy (a Michigan transplant who’d recently moved to town) in the kitchen cooking the Wednesday supper. The first thing I thought was Oh hayell naw, who let this yankee in my kitchen?!?

She was cooking down a ham bone with cabbage and potatoes. Well, that seemed like a great start to me and, I’ll admit, it smelled good. But when I saw her dump a couple cans of cream of whatever soup in there I thought she’d lost her mind. I rolled my eyes and waited for the regulars to complain.

Well, guess what? It was good. It was really good. 

Now, I'd just about rather pee on an electric fence than admit when I'm wrong about about anything to do with cooking, so when I tell you my assumptions were wrong and that stew was delicious, just know I mean it.

I've been making it ever since. I never had her recipe (and I *might* have been too stubborn to ask for it) but I watched her make it and it wasn't too hard to recreate.

If I have leftover ham or some really meaty ham hocks, I use those but mostly I use smoked sausage or kielbasa.

The first few times I made it, I didn't add any creamed soup but - man, DANG, I hate to admit this - the stew needs the canned creamed soup. Don't ask me why. It just does.

NOTES ON COOKING CABBAGE STEW

• Use smoked sausage, kielbasa or leftover ham (3-4 cups cubed).
• If you have a leftover hunk of ham on the bone, cook it down, covered, in 6 cups of water for several hours on low then use the stock in place of the chicken broth.
• I've tried it with a couple varieties of creamed soup but I definitely like Cream of Celery best.
• This is at it's BEST if you can let it rest an hour (or at least 30 minutes) before serving.

Recipe for Cabbage Stew

Cabbage Stew

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour

An easy, hearty stew recipe made with cabbage, smoked sausage or kielbasa and potatoes.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound smoked sausage, cut into bite-sized pieces
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons bacon grease (can substitute butter)
• 1 small head of cabbage, chopped into 1” pieces
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 6 cups chicken broth
• 5 medium potatoes, peeled and cubed
• 1 10.5-oz. can cream of celery soup

Instructions

1. Sauté sausage in vegetable oil in a large stock pot or Dutch oven until nicely browned.
2. Add onion and carrots then continue cooking until onions are semi-translucent.
3. Add bacon grease, cabbage, salt, pepper and garlic then continue cooking and stirring for 5 minutes.
4. Add chicken broth and potatoes then stir well. Reduce heat to medium-low, cover and simmer stew for 30 minutes or until potatoes are tender.
5. Stir in cream of celery soup, reduce heat to low, cover then continue cooking for 10-15 minutes.

Notes

• Use smoked sausage, kielbasa or leftover ham (3-4 cups cubed).
• If you have a leftover hunk of ham on the bone, cook it down, covered, in 6 cups of water for several hours on low then use the stock in place of the chicken broth.
• I've tried it with a couple varieties but I definitely like Cream of Celery best.
• This is at it's BEST if you can let it rest an hour (or at least 30 minutes) before serving.

https://www.southyourmouth.com/2015/01/cabbage-stew.html

Images and text © South Your Mouth LLC 2015

cabbage, stew, irish, scottish, kielbasa, smoked sausage, potatoes, easy, soup, best, recipe, leftover ham

dinner, supper, soup, stew

american, southern

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Amish Sugar Cream Pie

Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT DOES SUGAR CREAM PIE TASTE LIKE?
3. 5 NOTES ON MAKING AMISH SUGAR CREAM PIE
4. MORE OLD-FASHIONED RECIPES

You know what I love about this pie? Well, first, let’s state the obvious: it’s pie. Amen??

For as long as I can remember, pie has always been a yes for me. It never occurred to me to ask what kind. If someone asked if I wanted some pie (so long as I wasn't in a sickbed or absolutely stuffed full), the answer was yes.

I'd figure out what kind it was when it was in front of me. Of course, there are some I like better than others, but at the end of the day, I like all the pie.

That's not the case for younger people, I've noticed. My youngest says he doesn't like pie. If you ask if he wants some, he'll tell you he doesn't like pie.

I'm like, you don't even know what kind it is! What do you mean you don't like pie?? I can see not liking a particular pie or even a type of pie (custard, fruit, baked, whipped, frozen, cheesecake, etc.) but all the pie? You dislike all the pie??

And why does it make me mad?? Ha! Seriously, this is not the sword I want to die on! Lawzamercy. Anyway...

What I love about this recipe is that it's perfectly imperfect. When it’s just about done, a couple big ol’ bubbles form on the top then pop and deflate. It's pretty cool, actually.

And then these wonky, beautiful caramel-colored imperfections are left on top. It reminds me of a mommy’s tummy. It’s not smooth and perfect like it might once have been but it’s still beautiful if you look at it right.

See...

WHAT DOES SUGAR CREAM PIE TASTE LIKE?

As the name implies, this pie is almost literally just sugar and cream. As the sugar and cream cook together, you really taste the cream because the sugar highlights the natural sweetness of it.

I grew up hearing Nanny and sometimes Daddy call cow’s milk “sweet milk” and that’s what comes to mind when I first taste this. Sweet milk.

I tried to explain the taste to Husband the first time he had sugar cream pie by saying it’s like caramel that tastes like cream. He had a huh? look on his face until he tasted it and then his look said exactly!

The filling is set but not firm like an egg custard. I especially like that there's no "egginess" to the pie that you can sometimes taste in other custards.

5 NOTES ON MAKING AMISH SUGAR CREAM PIE

1. It's very important not to stir or whisk the filling too briskly when combining ingredients so that the cream doesn't become whipped. The filling needs to be very smooth and dense to bake correctly.
2. You can use half brown sugar and half white if preferred (I like it best with plain white sugar). If using brown sugar, break up any lumps before adding the cream.
3. If you prefer a firmer, thicker texture, double the amount of flour to 1/4 cup (4 tablespoons = 1/4 cup).
4. Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
5. To make sweetened whipped cream, whip 2 cups chilled heavy whipping cream and 1/2 cup sugar until soft peeks form.

MORE OLD-FASHIONED RECIPES TO TRY

BLACK BOTTOM CUPCAKES - An easy recipe for chocolate cupcakes stuffed with chocolate chip cream cheese filling. Very much like a cupcake stuffed with cheesecake!

OLD-FASHIONED RAISIN CAKE - A vintage Depression-Era snack cake made with raisins, molasses and cozy spices without any eggs, milk or butter that’s super moist and perfectly sweet.

CHOCOLATE COBBLER - An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes.

PREACHER CAKE - This cake, with crushed pineapple, pecans, coconut and cream cheese frosting, is an old Southern tradition to serve when the preacher comes by for a visit!

OLD-FASHIONED COCONUT PIE - The perfect recipe for classic, old fashioned baked coconut custard pie that's both creamy and chewy in all the best ways! 

Recipe for How to Cook Amish Sugar Cream Pie

Amish Sugar Cream Pie

Yield: 8 Slices

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.

Ingredients

• 1 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cups heavy whipping cream
• 1 9’ pie pastry (not deep dish), thawed
• Whipped cream for serving

Instructions

1. Preheat oven to 400 degrees. Lay a piece of aluminum foil on the center rack in oven. Pierce the bottom and sides of pie crust several times to vent.
2. Combine sugar, flour, salt, vanilla and cream in a mixing bowl then gently stir for one minute. Do not whisk or stir briskly as we do not want to whip the cream at all before cooking.
3. Pour cream mixture into pie pastry. Place the pie on the middle rack of oven on top of foil (foil is there in case the filling cooks over the edges a bit).
4. Bake at 400 degrees for 20 minutes then cover pie crust with an aluminum foil ring or crust guard.
5. Rotate pie 180 degrees (just to make sure it bakes evenly) then continue cooking 25-30 minutes or until edges of cream start to caramelize and large bubbles begin to form on top of the pie. It will still be jiggly - that's OK!
6. Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set.
7. When ready to serve, top with sweetened whipped cream or Cool Whip.

Notes

• It's very important not to stir or whisk the filling when combining ingredients so that the cream doesn't become whipped. The filling needs to be very smooth and dense to bake correctly.
• Make sure there isn't another oven rack over the pie as the pie should produce large bubbles when cooking.
• You can use half brown sugar and half white if preferred (I like it best with plain white sugar). If using brown sugar, break up any lumps before adding the cream.
• If you prefer a firmer, thicker texture, double the amount of flour to 1/4 cup (4 tablespoons = 1/4 cup).
• Hoosier and Indiana sugar cream pies often have cinnamon and/or nutmeg sprinkled on top of the pie before baking.
• To make sweetened whipped cream, whip 2 cups chilled heavy whipping cream and 1/2 cup sugar until soft peeks form.

https://www.southyourmouth.com/2015/01/sugar-cream-pie.html

Images and text © South Your Mouth LLC 2015

hoosier, cream, sugar, pie, amish, indiana, best, milk, authentic, recipe, how to, baked, old fashioned

dessert

american

Beer Cheese

A classic pub-style beer cheese spread recipe perfect on pretzels and great for football parties!

I love beer. And I loved beer before it was cool.

Nowadays everybody’s on the beer bandwagon. You can’t throw a rock without hitting a craft beer or an IPA.

Part of me is happy because the selection is amazing now but the other part of me is like I know that heifer don’t like that IPA… it’s so hoppy it makes my eyes water and I like beer. 

Since the Super Bowl is just around the corner I decided to make some beer cheese this weekend! I used Newcastle because it is, hands down, my mostest favoritest beer of ALL in the whole wide world.

EVER.

Times infinity.

Use whichever beer you like best. The cheese is going to taste like the beer you use. And it will get stronger the longer is sets.

Beer Cheese

Yield: About 3 cups

Author: Mandy Rivers | South Your Mouth

prep time: 15 Mcook time: total time: 15 M

A classic pub-style beer cheese spread recipe perfect on pretzels and great for football parties and entertaining!

ingredients:

• 16 ounces cheddar cheese
• 1 tablespoon worcestershire sauce
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon garlic powder
• 2/3 cup beer (approximately), at room temperature

instructions:

How to cook Beer Cheese

1. Cut cheese into cubes and add to a food processor. Add worcestershire sauce, dijon mustard, salt and garlic then pulse 8-10 times or until cheese is finely chopped.
2. Starting with about 1/2 cup, slowly drizzle beer into food processor while it’s running. Keep running food processor and drizzling in beer until the cheese reaches a spreadable consistency. I usually use right at 2/3 of a cup of beer but the amount you need will have a lot to do with the firmness of the cheese you use.
3. Refrigerate until ready to use (can be stored up to two weeks). Serve with pretzels, crackers or celery sticks.

cheese, spread, beer, pretzel, creamy, pub, appetizers, football, tailgating, lager

Created using The Recipes Generator

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Bolognese Sauce

An absolutely perfect recipe for the classic Italian meat sauce made with beef and pork and layers of flavor perfect over pasta or in lasagna.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT IS BOLOGNESE SAUCE?
3. IS IT THE SAME AS SPAGHETTI SAUCE?

I need y’all to listen to me for a minute. Like, I need you to hear me and believe it in your bones when I tell you this: This sauce is one of the most amazing things I’ve ever cooked in my whole life.

Ever. You can put that on page one. And take it to church.

I knew what Bolognese sauce was.  Well, I thought I knew what it was. I thought it was just like regular ol’ spaghetti sauce but with more meat. I was so wrong.

It is so much more than that. 

WHAT IS BOLOGNESE SAUCE? 

Bolognese is an Italian pasta sauce made with ground pork and beef, an aromatic combo of celery, carrots, onion and garlic, cooked down with milk (which tenderizes the meat and adds a silky complexity). The mixture is then cooked, uncovered, with wine and tomatoes. Bolognese sauce is typically served with flat strands of pasta or used to prepare Lasagna Bolognese (that's the one with the bechamel cheese sauce layer).

IS BOLOGNESE THE SAME AS SPAGHETTI SAUCE?

Bolognese is more about the meat and layering of flavors (and less about the tomatoes) than traditional spaghetti sauce. The tomatoes are somewhat insignificant in bolognese sauce so you can expect a much less acidic taste than traditional spaghetti or marinara sauce. Bolognese is cooked in two phases, uncovered, for hours and hours which both intensifies the flavors and tenderizes the ground meat.

I did a ton of research before I hashed out my recipe. I had no idea Bolognese had milk in it. Or white wine. I found recipes that used both red and white wines but the more reading I did, the more sure I became that white wine is not only more authentic but actually tastes better because the brightness of it works beautifully with the rich meat.

I did some comparison research online but most of the information I based my recipe on came from one of my favorite cookbooks of all time, The Italian Cooking Encyclopedia. I’ve had this book for about 15 years and I go to it time and time again. It’s chocked full of facts about authentic Italian cuisine and traditional recipes.

I can’t tell you how many times I've curled up on the couch with this book and a cup of coffee or a glass of wine!

South Your Mouth exists because of the community who reads it. Occasionally, I may suggest a product I use at home and personally recommend. If you purchase it, I will likely receive a very small commission.

Recipe for Bolognese Sauce

Bolognese Sauce

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 3 H & 45 MTotal time: 3 H & 50 M

A rich Italian meat sauce recipe made with beef and pork with layers of flavor perfect over pasta or in lasagna.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup (1 stick) butter
• 2 cups grated carrot (see notes)
• 1 1/2 cups finely diced celery
• 1 1/2 cups finely diced onion
• 2 tablespoons minced garlic
• 2 cups whole milk
• 1/8 teaspoon nutmeg (or to taste)
• 1 1/4 cups dry white wine
• 1 28-ounce can crushed tomatoes
• 2 teaspoons Italian seasoning
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon garlic powder

Instructions

1. Season ground beef and ground pork with salt and pepper to taste then brown in a Dutch oven or wide stock pot until cooked through. Remove meat from pot using a slotted spoon (leaving the drippings in the pan) then set meat aside. 1 lb ground pork, 1 lb ground beef, S&P to taste
2. Add butter, carrots, celery and onion to the pot then sauté over medium heat until onions are semi-translucent (about 5 minutes). Add salt and pepper to taste and minced garlic then continue cooking for 2 minutes. 1/2 cup butter, 2 cups carrots, 1.5 cups each celery and onion, S&P to taste
3. Add cooked ground meat to pot with veggies and mix well. Stir in milk and nutmeg. Simmer, uncovered, over medium-low heat for one hour or until the liquid has evaporated. Stir occasionally and adjust heat such that you maintain a very gentle simmer during this time. 2 cups milk, 1/8 tsp nutmeg
4. Add white wine, tomatoes (with juice), Italian Seasoning, bay leaf, salt and garlic powder then stir well. Simmer, uncovered, over medium-low heat for 2 1/2 hours, stirring occasionally. 1.25 cups wine, 1 can tomatoes, 2 tsp Italian seasoning, 1 bay leaf, 1 tsp each salt and garlic powder.
5. Cover the sauce and remove from heat before cooking your pasta to let the sauce rest a bit before serving.

Notes

• Bolognese is traditionally served with pasta strands (tagliatelle, spaghetti, etc.) or rigid tube pasta (rigatoni, penne, etc.) but any pasta will work! I find that I want more sauce than I usually have when eating traditional spaghetti sauce.
• I use a box grater to shred my carrots instead of trying to finely dice them because it’s so much easier but feel free to finely dice yours.
• You can’t use a cast iron pot or skillet (enamel covered cast iron is fine) with recipes that include wine (or vinegar or lots of tomato sauce or anything else highly acidic) as the acid will react unfavorably with the cast iron.
• [UPDATE] Within 24 hours of publishing this recipe I've received several comments and emails asking what to substitute for the wine so I thought I better add this note. It is my opinion that there isn't a substitute for the wine in this recipe. I think it's just too important as it brightens the flavor and balances the richness from the butter, milk and meat. You can certainly leave it out if you like but I do not think the sauce will taste as good. Chicken broth would not be a good substitute as the only thing it has in common with wine is that it's wet.

https://www.southyourmouth.com/2015/01/bolognese-sauce.html

Images and text © South Your Mouth LLC 2015

bolognese, authentic, italian, meat sauce, traditional, the best, how to, recipe, pasta, milk, sauce, spaghetti, lasagna, pork, wine,

dinner, main course, sauce

Italian

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Smoked Salmon Ball

A retro appetizer recipe with canned salmon, cream cheese and smoky flavor made into a cheese ball perfect to spread on crackers.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT IS LIQUID SMOKE?
3. OTHER VINTAGE APPETIZERS TO TRY

There are some appetizer recipes I think of as “retro” or “vintage” merely because I remember my aunts, mom and others from their generation making them.

These are the classics that came out every Christmas or other significant occasions like sausage balls, pigs-in-a-blanket, grape jelly meatballs and, for Husband’s family, this salmon ball.

I’d never had this spread until I had my mother-in-law’s, and now that I have, it’s one of my must-have appetizers too!

There is nothing pretty about this recipe and every time I share a picture of it on social media there’s always a few folks who feel the need to post a puke-face emoji or say something rude. The good news is, jerks aren’t welcome at my table, so it doesn’t matter!

It may not be anything fancy to look at but it is now EXPECTED from my family and everyone looks forward to it. And I get an earful if I don’t have one ready for them to dig into!

You can change things up a bit if you’d like. You can leave the onions out (or use onion powder) but I love the texture of the finely minced onions in this.

You can add cayenne pepper or tabasco sauce for some heat. I add horseradish (also optional) which has a little bite so I’ve never thought I needed to add more spice.

I add Liquid Smoke to mine (MIL’s version doesn’t have it) because I LOVE smoked salmon but you can certainly leave it out if you’d like.

WHAT IS LIQUID SMOKE?

Liquid Smoke is a savory extract that is actually made from smoke. Particles of hardwood smoke (such as hickory or mesquite) are collected in condensers which creates a liquid that is then reduced to a concentrate. Look for it near BBQ sauces and marinades in your grocery store. I always assumed it was just a bottle of artificial flavor and preservatives and was pleasantly surprised to learn that it isn’t because I love using it!

INGREDIENTS FOR SMOKED SALMON BALL

CANNED RED SALMON – the red salmon is a little more expensive than the standard pink, but it has much better flavor and texture AND it’s a beautiful color which makes the salmon ball have more of that signature salmon color. If you use regular pink canned salmon, consider adding a drop or two of red food color when mixing the cream cheese.

CREAM CHEESE – you need to use full fat, regular cream cheese in this. I almost always use neufchatel cheese (reduced fat cream cheese) in other recipes that call for cream cheese but it’s too soft for this recipe.

FINELY DICED ONION – you can certainly leave the onions out or substitute with onion powder but the texture really adds something to the recipe.

HORSERADISH – this is optional but highly recommended. The horseradish adds a little bite that I love. I actually use more than what I have listed in the recipe so if you love that wasabi-ish punch, double up! You can add cayenne pepper or tabasco sauce instead of horseradish for a similar kick if you'd rather.

LIQUID SMOKE – my mother-in-law’s recipe doesn’t have Liquid Smoke but I think it’s a must. See the section above for more information on Liquid Smoke and how it’s made.

SALT – I like this to be a little on the salty side like real smoked salmon is. Start with 1/4 teaspoon then add more to taste.

OTHER VINTAGE/RETRO APPETIZER RECIPES TO TRY

ORIGINAL SAUSAGE BALLS – The original recipe for sausage balls using Bisquick, cheddar cheese and sausage.  

PECAN CHEDDAR CHEESE RING – Rosalynn Carter’s vintage appetizer with pecans and cheddar shaped into a ring with strawberry preserves in the center. 

PARMESAN SPINACH BALLS – An easy, crowd-pleasing appetizer using spinach, parmesan cheese and herb stuffing. 

SAUSAGE STUFFED MUSHROOMS – An easy recipe for mushrooms stuffed with Italian sausage and cheese perfect for appetizers. 

HOT CHICKEN SALAD – A retro appetizer made with chicken, almonds, cheese and celery topped with crushed potato chips served hot with crackers or served as a casserole.  

Recipe for Smoked Salmon Ball

smoked salmon, salmon ball, cheese ball, cheeseball, spread, appetizer, dip, cream cheese, canned salmon, horseradish, liquid smoke, mold, recipe, best, old school, retro, vintage, seafood, mousse

appetizer

american

Yield: 20 Servings

Author: Mandy Rivers | South Your Mouth

Smoked Salmon Ball

A retro appetizer recipe with canned salmon, cream cheese and smoky flavor made into a cheese ball perfect to spread on crackers.

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

Ingredients

• 1 15-oz can red salmon
• 1 8-oz block cream cheese, room temperature
• 2 teaspoons prepared horseradish
• 1/2 teaspoon Liquid Smoke
• 1/4 teaspoon salt
• 1 small onion, finely diced

Instructions

1. Beat cream cheese, horseradish, Liquid Smoke and salt until creamy and smooth using a whisk or hand-mixer.
2. Drain salmon then remove and discard skin and bones. Stir salmon and onions into cream cheese mixture then mix until well combined.
3. Add more salt, Liquid Smoke and/or horseradish to taste if desired.
4. Line a small round bowl with plastic wrap then spoon salmon mixture into bowl. Bring plastic up and over the top of salmon mixture then gather/twist to shape into a rough ball. Refrigerate for at least 4 hours or overnight.
5. When ready to serve, pull plastic-covered salmon ball from bowl then shape with your hands into a more perfect ball then turn onto a serving plate and remove plastic.
6. Serve with crackers or crudité.

Notes

See post above the recipe card for questions about substitutions.

https://www.southyourmouth.com/2015/01/salmon-spread.html

Images and text © South Your Mouth 2015

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