REC: Czech and Slovak recipes

Marian,

Here is a recipe for Fried Cabbage (with my little notations along with it!) I happened upon in the Slovenske Jedlo and Pennsylvania Slovak Soul Food cookbook (Julianna Romanova/Pavel Bencko=Maras). Here is hoping you enjoy it as much as we do. Our house smells just like I remember my Grandma's smelling, when I make fried cabbage (her house usually smelled of cooked cabbage and/or garlic --- and she always used a lot of garlic in almost everything!) It's one of those "warm, fuzzy feelings" one gets at times like that.

Slovakian Fried Cabbage:

Cook shredded cabbage in a little olive oil (I used butter because I knew my Grandma would have!) over a high heat, stirring constantly, until all the water is gone and the cabbage is lightly browned and tender. I also generously sprinkle garlic powder (my Grandmother was really a big garlic user!) and Mrs. Dash pepper in mine, when you first start cooking it. My Grandma also used to fry up saurkraut the same way. Another good addition is cooked egg noodles mixed in with the cabbage or saurkraut (add just before it is ready to serve and brown slightly). Mmmm!

Can be used as a side dish or with other recipes such as pirohy, pagacy, etc. (Our family likes it with Smoked Farmer's sausage.)

Helen Fiala's cookbook, mentioned by Tracy in a previous post, is an excellent cookbook, with a lot of great sounding food in it. I haven't tried too much yet (actually, we only made a grated potato pancake from it thus far --- too hot to cook!), but I can see this winter we'll probably gain a lot of weight if I get going.....

Dobra chut! (The only Slovak I know!) Bon appetit!!!