Vegetable Dishes
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Baked Beans
Boiled White Beans,
  Flageolets
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Ratatouille
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Home Made Sauerkraut

Stone, plastic or stainless steel crock - at least 2 gallons
9 pound cabbage (about 4 small heads)
6 tablespoons pickling salt
2½% brine solution, 1½ tablespoons salt per quart water

Note: This dish may be made with red cabbage instead of ordinary cabbage. Recipe is shown for a two gallon crock. Scale as needed. Takes 4 to 6 weeks.

Let the cabbage stand for several hours at room temperature. Work with 5 pounds at a time. Cut the cabbage into quarters and remove the core and outer leaves. Shred the cabbage to the thickness of a dime. In a large pan, mix 5 pound of cabbage with 3 tablespoons of salt .

Pack the cabbage into the crock. Press down firmly with a potato masher to draw juice from the cabbage and remove air bubbles. Continue with the next (if any) five pound segment. Do not fill the crock beyond 2 inches from the top.

Cover the cabbage so that no air is in contact with the cabbage. One method is to partially fill one or more plastic bags with 2½% brine solution (in case of leaks) and place it (them) on top of the cabbage, covering it completely and snug against the sides of the crock. The traditional method is to cover the cabbage with several layers of cheesecloth and then weigh down the top with a heavy weighed plate, however this is not air tight and requires rinsing the cloth and plate every day, as well as skimming off any scum.

Check after 24 hours. If not enough juice has formed to cover the cabbage, add sufficient 2½% brine solution to cover.

Place the crock in an area that remains between 65º and 75º. Check every few days for scum, but if the top is air tight, this should not happen. If it does, skim off the scum. Add 2½% brine solution if needed.

After 4 to 6 weeks, the kraut should be ready (however, a thickly sliced cabbage or a colder room will delay the process). It then can be refrigerated and will keep indefinitely, or it can be canned.

Canning directions follow. Note that different directions and times are to be used for a steam canner.

    

Wash the jars, lids, and screw-bands in hot soapy water. Rinse in scalding water. Prepare the lids according to the manufacturer's directions. Submerge the jars in hot water in a large pot, bring to a boil, boil for 15 minutes. Leave the jars in the water until you are ready to pack them.

Heat the kraut to simmering, about 185º. Do not boil. Immediately pack it into sterilized quart jars, leaving about½ inch headroom. Remove any air bubbles with a wooden chopstick. If there is not enough liquid to cover the kraaling, add more 2½% brine solution, dividing it up among the jars. Wipe the tops clean. Put the tops on, tightening them firmly, according the manufacturer's directions.

Keep boiling water in a tea kettle. Fill the large pot half filled with hot water. Place the jars in the hot (not boiling) water bath. Bring the water to a boil. Add boiling water from the kettle as needed to keep the water level 1-2 inches from the tops of the jars. Boil gently for 20 minutes, adding water from the kettle as needed.

Remove the jars from the water and let cool for 24 hours. Do not tighten tops. Test the seals. If you push on the center, it should not pop back. Remove the screw-band. See if you can lift the jar by the lid.

Sauerkraut (cooked)

3½ pounds sauerkraut-Use bulk type if possible. Available in plastic bags in the deli section. This dish is only as good as the sauerkraut
2 small or one large golden delicious apples, peeled, cored and thinly sliced or 1 tablespoon brown sugar.
2 slices bacon, chopped and partially cooked
6 black peppercorns
6 juniper berries
1 cup dry white wine - alternate, use broth
1 large onion, finely sliced

Rinse and drain the sauerkraut. Put in a pot with all the other ingredients. Bring to a boil and simmer for about 2 hours. It's done when the apple slices are not visible.

Serve with sausage and Spätzel.