Tag Archives: Sauerkraut

Smoked Sausage and Cabbage Soup Instant Pot or Stove-Top

If you grew up with this hearty & healthy soup, you already know that Smoked Sausage and Cabbage Soup is absolute comfort food. A bowl of this will warm you up even on the coldest days.

Smoked Sausage & Cabbage Soup
Smoked Sausage & Cabbage Soup

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Corned Beef Fritters

Cheese & Leftover Corned Beef stuffed into a mashed potato ball, breaded and fried! Dip it in 1000 Island for a full on Reuben experience.

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
Corned Beef Fritters

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Reuben Potstickers (Gyoza) with a Cheesy Sriracha Dipping Sauce

First of all, no need for congratulations; I’m not pregnant! If I were, I’d have ice-cream with this. 🙂 I’ll admit, though, this is a decidedly different combination of ingredients, perhaps a bit odd, and it might just cause cravings! Flavorful corned beef, tart sauerkraut, sweet pickle and a touch of cheese all tucked into a crispy, tender pan-fried dumpling. See, nothing is sacred any longer…

Reuben Potstickers with Cheesy Sriracha Dipping Sauce
Reuben Potstickers with Cheesy Sriracha Dipping Sauce

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Reuben Sandwiches with Traditional Irish Potato Cakes

The best reason for making Corned Beef is to have leftovers for Reuben Sandwiches – of course that’s just my own humble opinion! Corned Beef, sauerkraut, a good Pumpernickel or Marble Rye, a simple dressing of home-made Thousand Island; who could believe these flavors would meld into such a marvelous sandwich?

Reuben Sandwich
Reuben Sandwich

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Runzas (Bierocks)

The Runza: Probably the original Hot Pocket! A sweet home-made dough stuffed with a ground beef/cabbage mixture. This recipe walks you through all the steps
The Runza or Bierock

When my baby Sis posted she was making Runzas, I became inspired. She fell in love with them during her years in the Cornhusker state, and knows her Runza. Originally peasant food, the Runza was brought to Nebraska by Germans from the Volga region of Russia. I’m confident, following the instructions below, that even a non Volgan can turn out beautiful Runzas on their first try. 🙂

Freshly Baked Runza - you can't imagine how good they smell!
Freshly Baked Runza – you can’t imagine how good they smell!

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