I'm the last one to know anything about cooking or kitchen stuff. But today I got some e-mail from another list which might be able to help. The Carpatho-Rusyn-Recipes list posted a recipe for "Hungarian Cabbage Rolls." I guess when people run out of Rusyn recipes to post, they post recipes from nearby lands. Anyway, someone just wrote back that they were surprised about the sauerkraut in this recipe, and it reminded me of your post about sauerkraut. (By the way, I remember as a child watching a video my aunts took of my Rusyn grandmother making sauerkraut in a crock.) The person in charge of the list is a food editor for a Pittsburgh paper or magazine (or maybe she's freelance now, I can't remember). She knows a LOT about cooking and ethnic cuisine. Anyway, the list's home page is at http://groups.yahoo.com/group/Carpatho-Rusyn-Recipes/ in case you are interested. I just did a search for "Hungarian", and out of almost 900 messages, 93 contain the word "Hungarian". :) Elaine E. On Wed, Nov 12, 2008 at 3:00 AM, [email protected] wrote: > > Date: Tue, 11 Nov 2008 16:59:46 -0700 > From: "ANDREW CHARLENE DANIELS" <[email protected]> > Subject: [HUNGARY] Sauerkraut ??s > To: "HUNGARY" <[email protected]> > Message-ID: <[email protected]> > Content-Type: text/plain; charset="iso-8859-1" > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > the recipes I received from this e-mail list, I bought a 5 gallon crock > being very careful to keep everything spick & span, wash everything in > boiling water that has come in contact with the kraut during the past 4 > weeks !! My question is I added about a pint of brine after 2 weeks of > fermenting to keep the kraut covered with brine does this in any way effect > the out come. Being the first time I only made three 5 pound layers of > cabbage. The color is good, the bubbles have stopped, the order is pleasant, > but the taste is quite salty ,I don't remember this from when my Mother > made kraut. Dose not filling the crock with more cabbage have any effect? > Also I never did get any succumb when I cleaned & changed the towel & pour > boiling water over the plate to keep everything clean. Any advise will be > welcome. Thanks Andy Daniels (Zaleczky) > >

As for the sauerkraut, my wife always puts some on the bottom of her (roaster or) baking pan when making stuffed cabbage rolls just a buffer to the heat and also becuse we like it's taste mingled in with the other cabbage of the rolls. It makes a great meal. My father taught her the way to make it and he was half hungarian and half german. Maybe grandma used sauerkraut in hers too. I only remember those great stuffed cabbage rolls. Dan Almashy...(Almasi) On Fri, Nov 14, 2008 at 8:54 AM, <[email protected]> wrote: > I'm the last one to know anything about cooking or kitchen stuff. But > today I got some e-mail from another list which might be able to help. The > Carpatho-Rusyn-Recipes list posted a recipe for "Hungarian Cabbage Rolls." > I guess when people run out of Rusyn recipes to post, they post recipes > from > nearby lands. Anyway, someone just wrote back that they were surprised > about the sauerkraut in this recipe, and it reminded me of your post about > sauerkraut. (By the way, I remember as a child watching a video my aunts > took of my Rusyn grandmother making sauerkraut in a crock.) > > The person in charge of the list is a food editor for a Pittsburgh paper or > magazine (or maybe she's freelance now, I can't remember). She knows a > LOT > about cooking and ethnic cuisine. Anyway, the list's home page is at > > http://groups.yahoo.com/group/Carpatho-Rusyn-Recipes/ > > in case you are interested. I just did a search for "Hungarian", and out > of almost 900 messages, 93 contain the word "Hungarian". > > :) Elaine E. > > > > On Wed, Nov 12, 2008 at 3:00 AM, [email protected] wrote: > > > > > Date: Tue, 11 Nov 2008 16:59:46 -0700 > > From: "ANDREW CHARLENE DANIELS" <[email protected]> > > Subject: [HUNGARY] Sauerkraut ??s > > To: "HUNGARY" <[email protected]> > > Message-ID: <[email protected]> > > Content-Type: text/plain; charset="iso-8859-1" > > > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > > the recipes I received from this e-mail list, I bought a 5 gallon crock > > being very careful to keep everything spick & span, wash everything in > > boiling water that has come in contact with the kraut during the past 4 > > weeks !! My question is I added about a pint of brine after 2 weeks of > > fermenting to keep the kraut covered with brine does this in any way > effect > > the out come. Being the first time I only made three 5 pound layers of > > cabbage. The color is good, the bubbles have stopped, the order is > pleasant, > > but the taste is quite salty ,I don't remember this from when my Mother > > made kraut. Dose not filling the crock with more cabbage have any effect? > > Also I never did get any succumb when I cleaned & changed the towel & > pour > > boiling water over the plate to keep everything clean. Any advise will be > > welcome. Thanks Andy Daniels (Zaleczky) > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

I was also taught by John's mother to put saurkraut in the bottom of the pan and then a sliced onion. But she always said the secret to the cabbages was to take on small cabbage leaf and put paprika, pepper and little garlic in it, fold it like you do the others and put it in the bottome also. She swore by that and my son and I always do them that way. Got to tell you that I made a pot of cabbages last week and one of the cabbages was so tough - was very shiny and I think it was picked before it was ripe. Was really strange and had never had that problem before. The other cabbage was normal and fine. Anyone ever have that trouble before? Anyone make the chicken paprikas? Plus John has to have the noodles made (like Mom) - they are soooo bland but I keep on doing it. He just doesn't like it with the regular noodles. Bette ----- Original Message ----- From: "Dan Almashy" <[email protected]> To: <[email protected]> Sent: Friday, November 14, 2008 9:33 AM Subject: Re: [HUNGARY] Sauerkraut > As for the sauerkraut, my wife always puts some on the bottom of her > (roaster or) baking pan when making stuffed cabbage rolls just a buffer to > the heat and also becuse we like it's taste mingled in with the other > cabbage of the rolls. It makes a great meal. My father taught her the way > to > make it and he was half hungarian and half german. Maybe grandma used > sauerkraut in hers too. I only remember those great stuffed cabbage rolls. > > Dan Almashy...(Almasi) > > > > > On Fri, Nov 14, 2008 at 8:54 AM, <[email protected]> wrote: > >> I'm the last one to know anything about cooking or kitchen stuff. But >> today I got some e-mail from another list which might be able to help. >> The >> Carpatho-Rusyn-Recipes list posted a recipe for "Hungarian Cabbage >> Rolls." >> I guess when people run out of Rusyn recipes to post, they post recipes >> from >> nearby lands. Anyway, someone just wrote back that they were surprised >> about the sauerkraut in this recipe, and it reminded me of your post >> about >> sauerkraut. (By the way, I remember as a child watching a video my aunts >> took of my Rusyn grandmother making sauerkraut in a crock.) >> >> The person in charge of the list is a food editor for a Pittsburgh paper >> or >> magazine (or maybe she's freelance now, I can't remember). She knows a >> LOT >> about cooking and ethnic cuisine. Anyway, the list's home page is at >> >> http://groups.yahoo.com/group/Carpatho-Rusyn-Recipes/ >> >> in case you are interested. I just did a search for "Hungarian", and >> out >> of almost 900 messages, 93 contain the word "Hungarian". >> >> :) Elaine E. >> >> >> >> On Wed, Nov 12, 2008 at 3:00 AM, [email protected] wrote: >> >> > >> > Date: Tue, 11 Nov 2008 16:59:46 -0700 >> > From: "ANDREW CHARLENE DANIELS" <[email protected]> >> > Subject: [HUNGARY] Sauerkraut ??s >> > To: "HUNGARY" <[email protected]> >> > Message-ID: <[email protected]> >> > Content-Type: text/plain; charset="iso-8859-1" >> > >> > Hi to all: I'm making my first attempt at home made sauerkraut. >> > Following >> > the recipes I received from this e-mail list, I bought a 5 gallon crock >> > being very careful to keep everything spick & span, wash everything in >> > boiling water that has come in contact with the kraut during the past 4 >> > weeks !! My question is I added about a pint of brine after 2 weeks of >> > fermenting to keep the kraut covered with brine does this in any way >> effect >> > the out come. Being the first time I only made three 5 pound layers >> > of >> > cabbage. The color is good, the bubbles have stopped, the order is >> pleasant, >> > but the taste is quite salty ,I don't remember this from when my >> > Mother >> > made kraut. Dose not filling the crock with more cabbage have any >> > effect? >> > Also I never did get any succumb when I cleaned & changed the towel & >> pour >> > boiling water over the plate to keep everything clean. Any advise will >> > be >> > welcome. Thanks Andy Daniels (Zaleczky) >> > >> > >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >