Saurbraten with pickled cabbage. Definitely carraway seed. Sauteed in butter. Don’t have the recipe off the top of my head, but you can pickle cabbage without using vinegar. Sort of the same idea as a new pickle.
Or, like the other posts mention, you can use any variety of meats depending on what end flavor you want.
Cottage cheese…lo carb dressings: thousand island, italian…
Definitely tomato, red onion, Lousianna Hot Sauce. Emeril’s BAM.
You all are so awesome!! Thanks!!!!
I used to make "sandwiches" with your combo and put it between 2 Ritz crackers….
I eat cottage cheese as a late night snack several times per week.
Always eat low fat (2% not 1%) topped with a touch of kosher salt, a grind of black pepper and a liberal dousing of Tabasco Jalapeno pepper sauce. Usually have a hard Dutch Pretzel on the side.
I always eat cottage cheese with chopped tomato, pickles, and lots of pepper. If I have rye crisp, I scoop it with that. YUM!!
I can only get frozen duck so I buy one at least three days before cooking, thaw it out and let it sit in the fridge UNCOVERED for a few days. This dries out the skin and will make crispy skin as the final product.
Since I don’t want all that duck fat in my kraut, I put the duck into a roasting pan and roast at 425F for about 45 mins. I poke the skin (don’t go into the meat) periodically with a fork so the fat drains out.
While the duck is pre-roasting I drain the kraut in a collander but I don’t rinse it. Put it into a covered roasting pan (I use my turkey roaster), add caraway seeds and add enough white wine or beer to just come up to the level of the kraut. Cover and put in the oven with the duck.
After the 45-minute pre-roasting, remove the duck and the covered kraut from the oven. Transfer the duck onto the kraut. Add more wine or beer, the kraut should have liquid to cover. Replace the roaster lid and braise about 1 1/2 hours at 350F. Raise the heat to 450F, remove the lid and let the duck get golden brown. Remove from oven and let sit about 20 minutes. Put the roasting pan on the table and dig in! Enjoy!
cottage cheese PA Dutch style…with warm apple butter yummm!![:p][:p]
Any chance of getting the duck and kraut recipe?
I like salt, pepper and peaches and pineapples with my cottage cheese. I dont know what it is about the salt and sweet, but it is good.
I put just about any type of veggie with cottage cheese actually..
Pea’s are also good with them, and pickled beets.. (Oh, I can hear the non-beet eaters now)….
I had a recipe for pork with sauerkraut and baked apples.. Cant find it though…..
Try adding some sauerkraut to your cottage cheese… or vice versa…
My mom used to add sugar and lots of cracked black pepper to cottage cheese. I like it that way on occasion, myself.
I like to cut up a good garlicky pickel,mix it with the cottage cheese,it’s gives it some crunch and tastes wonderful.Stole the recipe from my mother in law!
I like my saurkraut browned sometimes in bacon grease sometimes in butter, usually but not always with onions.. Cottage cheese is fine with just salt and pepper but add any canned fruits, chopped pineapple, strawberries, fruit coctail etc and one is toatally different. Gramma would add chopped olives and pimentos along with a little of the juice, I make up a bowl full and sit down with a pack of club crackers…
Thanks! I thought it so very clever, myself…
I love your name!
Buttrdish, how original!
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