RD Cooks: Kraut Berok

Kraut Berok is one of those family favorite that I grew up having at least once a month. No one I had ever known had heard of it before, I had never seen it on a menu anywhere, and I was convinced that this was a family secret until only a few years ago. I was trying to google around and see where this recipe came from and really learned a lot!

Apparently, Kraut Berok is a German meal that is actually a pastry stuffed with cabbage and meat. We never did it that way! We always made a nice cabbage and meat mixture, but topped it with drop biscuits and baked it. It is honestly one of my favorites and is so easy to customize it is insane. It is also one of the cheaper meals I make on a regular basis. I hope your family like it as much as mine! If you add it to your regular rotation, let me know!

Realistically Domestic’s Kraut Berok

  • 1.5 pounds of ground beef (your choice of selection)
  • 1 head of cabbage
  • 1 yellow onion
  • ~10 large button mushrooms
  • 5-6 shakes of Worcestershire sauce
  • Salt & Pepper
  • 2 1/2 cups Biquick baking mix (or off-brand)
  • 3/4 cup Milk

Directions:

  • Preheat oven to 400 degrees
  • Begin browning by browning your beef in a large pot
  • Add Worcestershire sauce, salt and pepper
  • Toss in the mushrooms and onions early in the browning process
  • Once cooked, toss in the cabbage
  • Lower heat to simmer, cover, cook until cabbage is soft
  • Pour entire mixture into a dutch over (or whatever you have for cooking in the oven)
  • Mix Bisquick and milk to create a messy dough
  • Spoon drop dough onto the top of the cabbage and meat mixture
  • Cook, covered, in oven for 20 minutes
  • Uncover and cook to brown the biscuits, approx. 5 more minutes
  • Dish up and enjoy!

Tips: My husband like to add hot sauce to this right before eating. If you want it to be a little less dry, I have successfully used cream of mushroom soup and/or sour cream. Feel free to mix in whatever you’d like. My mom never made it with mushrooms, but that was an addition I made a few years ago and loved it.

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World’s Greatest Crock Pot Chicken Soup

It is that time of year again, folks. The time when the leaves start changing, the air is crisper and I go bat s*** crazy with Fall recipes. I crave comfort foods all year long, and usually just go ahead and make them, but as soon as the calendar hits August and September, I stock up on everything that I will need to gain 20 pounds and feel warm and fuzzy inside.

Luckily, one of my absolute favorites isn’t one of the heavier ones, and I can feel guilt free when I devour three bowls a day for three days straight. Chicken Soup isn’t just for the sick or weary, and everyone should have a solid recipe for the savory stuff in their arsenal. Here is the one we use here in the RD household. Bonus, it is crazy easy to make but tastes like you slaved for hours.

World’s Greatest Chicken Soup

  • One package of chicken breast tenderloins
  • 1 1/2 quarts Chicken Broth or stock (what is the difference anyway?)
  • One full Parsnip (optional – consistency of a potato)
  • One yellow onion
  • One pound or package carrots
  • One full head of celery
  • 1/2 cup fresh curled parsley
  • Salt & Pepper
  • 1 qt of water
  • 2 Bay Leaves
  • 2 chicken bouillon cubes (This is optional, but for me it really brings it home.)

Directions:

  • Get that crock pot started on HIGH.
  • Place the chicken tenderloins in the bottom.
  • Add in carrots, parsnips, onion and celery, cut to size of your preference. I use baby carrots and cut them in half, roughly chop the onion and parsnip, and slice the celery to about 1/4 inch thickness.
  • Drop in the bay leaves and chopped up fresh parsley
  • Pour the chicken broth over and stir it all together.
  • Add salt and pepper (not a ton, you can add it to taste before serving)
  • Toss in the bouillon cubes
  • Cook on high for 2-3 hours, stirring every so often
  • Reduce heat to low and cook for another 2-3 hours

You may askĀ  yourself, “what about the noodles?”. I actually like to make the soup without the noodles. It gives me the freedom to add whatever I want when we eat it. My favorite are No Yolk noodles, but I also like to change it up and add easy Bisquik dumplings sometimes. Either way, we eat the soup for a good 3 or 4 days and when you add those things in the beginning, they get mushy by day 3. If I want something in there, I will just pour some soup in a pan and heat it up with noodles or dumplings on demand. The soup is really great by itself though, so you may find that you don’t even need anything added in! This is especially true with the parsnip in there. They add a heartiness that is fantastic.

 


Inside Out Pot Pies

As I am sure you are all aware, I have a slight obsession with Pinterest and FoodGawker. Both are really awesome resources for finding things (and recipes!) that you wouldn’t normally know about. Well, when I saw this recipe, I knew I had to try it. I love everything about Fall and this really helped curb that fall meal craving I had been having. Plus, this is one of the easiest meals I have ever made. Seriously.

Note: I did switch a few things from the original recipe, but I think this really lends to some creativity.

Inside Out Pot Pies

  • 1 sheet of puff pastry THAWED (the box is in the freezer aisle, near the desserts, and comes with two sheets)
  • 2 cans of cream of chicken soup
  • 1/2 cup of milk (I used 2%)
  • About 2-3 cups of diced or shredded chicken (I used baked, but it would be good with store bought rotisserie or even canned)
  • 2-3 cups of veggies ( I used frozen mixed, but I would probably use whatever I have in my fridge just to use the leftovers)
  • Seasonings of your choice (I used Garlic powder, onion powder, salt and black pepper)
  • Flour for dusting your workspace

Directions:

  • Preheat your oven to 400 degrees.
  • Prep your workspace by dusting a with some flour.
  • Roll out your sheet of puff pastry and cut into 9 square pieces. I used a pizza cutter and it worked very well!
  • Place pieces on cookie sheet and bake for 15 minutes until golden.
  • While that cooks, mix cream of chicken soup, milk and seasoning in a pot and bring to a simmer.
  • Add chicken and veggies and cook until thoroughly heated.
  • Pull puff cubes out of the oven, break open, place on plates and pour soup/chicken mixture over the top

That is it! Seriously, could it be easier? Let me know if you try it and what you think. I’d love to hear of any changes you make or twists you throw in. I plan on making this all winter long, so your ideas might be very helpful!