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.
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!
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…
Imho, the best reason for making Corned Beef is to have leftovers for a Classic Reuben Sandwich. Corned Beef, sauerkraut, a good Pumpernickel or Marble Rye, a simple dressing of home-made Thousand Island. I think maybe if I hadn’t grown up eating Reuben’s I’d think they were a little nuts.
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. 🙂