If this “recipe” for Cheesy Sauerkraut Toast is a surprise to you, I gotta tell ya it was a surprise to me, too! I came across the concept quite by accident on the New York Times website and immediately latched onto it as a way to use up a little sauerkraut leftover from making my Reuben Sandwiches.
Cheesy Sauerkraut Toast
If you grew up in the Midwest or any area with German (or Eastern European) roots, you might have grown up with this hearty & healthy soup. And you already know that Smoked Sausage and Cabbage Soup is absolute comfort food. A bowl of this will warm you up from the inside out even on the coldest days.
Smoked Sausage & Cabbage Soup
I’m always looking for something fun to do with my leftover Corned Beef. I know it’s always good the next day just as is, but we so seldom have Corned Beef I really like to do something special. These Corned Beef Fritters are it!
Corned Beef Fritters
First of all, no need for congratulations; I’m not pregnant! If I were, I’d have ice cream with my Reuben Potstickers. 🙂 I’ll admit, though, this is a decidedly different combination of ingredients, perhaps a bit odd, and it might just cause cravings for you, too!
Reuben Potstickers with Cheesy Sriracha Dipping Sauce
My Connemara Corned Beef Cabbage Soup is inspired by a recipe I found years ago on the website of The Mill at Simon Pearce Restaurant in Vermont. It’s not on their site any longer, but over the years I’ve changed it up quite a bit and I wanted to share it as an option to use a little leftover Corned Beef, maybe from your St. Patrick’s Day celebration.
Connemara Corned Beef Cabbage Soup