All My Puny Sorrow Recipes

To all, the schmooa kumpst’ s recipe I found on-line. It originally came from “Mennonite girls can cook”.  As to the swiss chard’s recipe. It’s my own twist on an ole favorite.  You can even make it a tomato base sauce or filling. It’s very playful. It reads complicated but it’s really very fast.  Other then the cooling time, it should take you no more then 30 min. to prepare.

Schmooa kumpst

Ingredients

• 6 cups chopped or shredded cabbage
• 1 cup finely chopped dried apple rings
• 10 prunes — quartered
• 1/4 cup raisins (optional)
• 1/2 cup water
• 1/3 cup oil
• 1 tsp salt
• 1 tbsp vinegar
• 3 tbsp sugar (less if desired)

Method 

1. Mix fruit and cabbage in saucepan
2. Mix remaining ingredients and add to fruit and cabbage
3. Cook stirring until mixture boils
4. Remove from stove and put into slow cooker — setting on high and cook for 1 1/2 hours. (can also be simmered on stove top – stirring occasionally)
5. Serve hot immediately or refrigerate and reheat when needed.

Cabbage rolls with a twist 🙂

Ingredients

• Large to medium Swiss chard cutting stems off. (one per person, instead of cabbage.  I’ve also made this dish using eggplants.  Both really yummy!)
• I onion
• 3 to 4 garlic cloves (to taste)
• Tofu (I used a full block of the firm tofu, ground meat can be substituted)
• 6 to 7 cups of mushroom slices (lots, because I like them 🙂
• One sliced jalapeño (habanero peppers are delicious too)
• Half a log of the large goat cheese log
• Butter and olive oil
• Salt, pepper, turmeric, curry paste, herbes de Provence (to taste, I put a lot of each)
• 1 cup of liquids (I used chicken broth low sodium, but you can use whatever you have on hand, even water would work)
• Parmesan and mozzarella cheese for grilling “au gratin”
• 2 cups of béchamel sauce ( butter, flour, milk…….more cheese, I also added some apple cider since I had some….)
• I think that’s it but feel free to play with the ingredients, the spices and herbs. I’ve made this “roll” with a variety of ingredients e.g., sausage meat and/or other ground meats, kale, basil……. It’s a very playful recipe

Method 

1. Melt butter and olive oil
2. Add onions, garlic, jalapeño and cook for a few minutes
3. then add spices and mushrooms and cook a bit more
4. Add tofu and herbs
5. Stir, you may want to put lid on. Cook for 30 min or so
6. Near the end of the cooking I added the goat cheese and some chicken broth.
7. Then allow pan to cool,
8.  When cooled enough put all ingredients in cuisinart and coarsely blend/chop.
9. Begin making your rolls using swiss chard’s leaves placing each rolls in a butter/oiled baking dish
10. Spread béchamel sauce evenly over rolls
11. Sprinkle on the cheese
12. Cover the baking dish with aluminum foil and bake for 30 min, uncover and grill
13. Serve hot immediately