Creamy and smooth with an almost velvet-like texture, this marinated or “pickled” cheese is a favorite appetizer found in most any local restaurant in the Czech Republic.  Garlic, onion, herbs, and a some hot peppers give this treat an amazing depth of flavor.  Served with some dark rye toast and a cold Pilsner Urquell, it is easy to see why this treat is a local favorite.

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Marinated Cheese ~ Nakladany Hermilin

Creamy and smooth, full of amazing flavors this marinated or "pickled" cheese is an easy and delicious appetizer to serve for any occasion.

Course Appetizer

Cuisine Eastern European

Prep Time 15 minutes minutes

Marinate 4 days days

Servings 6

Author Christoph

Ingredients

• 1 round block of Hermelín Camembert, or Brie
• 8-10 dried red chilies chopped
• 1/2 Tbsp paprika powder
• 1/2 tsp crushed dried thyme
• 1/2 tsp whole black peppercorns
• 1 pinch salt
• 1 medium onion thinly sliced
• 4-5 cloves garlic thinly sliced
• 2 bay leaves
• 3-4 springs fresh thyme
• 1-2 cups olive grape seed, or sunflower oil

Instructions

• Sterilize a wide mouth quart jar and set aside to cool.
• Cut cheese wheel in to 8 pieces
• Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
• Thinly slice onion and garlic and add to bowl.
• Add cheese and bay leaves and toss carefully to coat.
• Place a sprig of thyme in the bottom of the jar.
• Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
• Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.

Serve

• When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.

Notes

For best flavor allow the cheese to marinate or "pickle" for at least 4 to 6 days before serving.  I have used the oil to make a second batch which worked quite well.  I also have used the oil to make a salad dressing.

Utopenci (oo-tow-pen-see) is a traditional Czech appetizer we discovered this fall while vacationing in Central Europe. These spicy pickled sausages also known as “drowned-men” are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer), it is easy to see why this treat is so popular. Utopenci is very easy to make, the only hard part is waiting a couple of weeks for the pickling process before being able to enjoy them. 

One of the things I really like about this appetizer is that it is very easy and fun to customize. I have used the same basic brine but have made several versions using different types of sausages as well as assorted peppers and other vegetables. Utopenci would be an interesting addition to any holiday cocktail party, and I know that football fans will absolutely love this treat at half time with a cold beer. So get a batch started today for the holiday season. Hope you all enjoy these as much as we do!

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Utopenci ~ Spicy Pickled Sausages

These spicy pickled sausages also known as "drowned-men" are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer)

Course Appetizer

Cuisine Central European

Prep Time 20 minutes minutes

Pickling 6 days days

Servings 2 Dozen

Author Christoph

Ingredients

Ingredients:

• 2½ cups water
• 1½ cups white vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp whole peppercorns
• 1/2 tsp whole all spice
• 4 bay leaves
• 2 pounds of kielbasa hot dogs, or other thick pre-cooked sausages
• 1 onion thinly sliced
• 4 cloves of garlic thinly sliced
• jalapeno or other peppers optional
• mustard stone ground or Dijon
• 2 quart size wide mouth mason jars

Instructions

• Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
• In a sauce pan combine water, vinegar, sugar, salt, and spices and heat over medium heat until almost boiling. Reduce to low and allow to simmer while you prepare the sausages.
• Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
• Cut the sausages into about 2" pieces. With a sharp knife cut a slit into the section of meat but not all the way through. With a table knife spread a small amount of mustard in the cut followed by a few slices of onion or pepper.
• Place a layer of onion and garlic in the bottom of the jars. Using tongs carefully place the Utopenci in the jar alternating layers of sausages and onions.
• Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
• Allow to cool before placing a lid on the jars.
• Place in the fridge and allow to pickle for at least 6 days (longer is better). Serve with a hearty rye toast, some mustard, and of course a cold beer.

Notes

Have fun experimenting using different meats, peppers, and other vegetables. Utopenci is best after it is allowed to pickle for 1 week (longer is better). Sausages with thin or no casings work the best. Use a wide mouth jar and tongs to position the drowned-men.

Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German heritage. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, cured meats, and cooked potatoes.There is no exact recipe for this dish, rather just some methods that are commonly followed to create the classic meal.

I stumbled on to this dish while looking for different methods to cook pork spareribs.  I actually found a version of this recipe on the BBQ Pit Boys web site, where the meat was smoked before finishing in the kraut.  As a kid I remembered my mother would often cook pork ribs with sauerkraut until they were falling off the bone.  I decided to give the recipe a try the next time I had company as it does make a rather large amount which is perfect for sharing (kind of an Alsatian version of a crab boil).

I cut the racks in to two rib chunks, and started them on the grill along with the sausage to get a little color.

Choucroute garnie is French for sauerkraut, so that is where I started.  I mixed the contents of a large jar of kraut, liquid and all with half a head of shredded cabbage, a diced onion, and a sliced granny smith apple.  I cut the sausage and the uncooked bacon into one inch pieces and tossed them in with the kraut, adding some caraway and a bit of salt and pepper.  I filled a roasting pan with about half of the kraut and then laid the ribs, bones down, followed by the rest of the kraut.  I then poured an entire beer in to the pan.  The classic French version calls for a Riesling, but since I am part Czech I went with pivo.

I covered the pan with foil and placed it in the oven for about an hour.  I removed the pan from the oven and carefully pulled the foil back (steam is hot), and laid some small potatoes and carrots on top of the kraut. Then I replaced the foil and put the pan back in the oven for another hour (the steam from the kraut and the beer perfectly cook the potatoes).  At the end of the second hour, I removed the foil and baked for another thirty minutes to get a little bit of color on the spuds.  In the end the ribs were fall-off the bone tender and everything else was moist and incredibly flavorful.

To serve I placed the kraut in a big pile on a platter and topped it with the ribs and potatoes,  kinda like a crab boil.

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Pork Ribs with Kraut ~ Choucroute Garnie

Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German heritage.

Course Main Course

Cuisine German

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 12 People

Ingredients

Ingredients

• 2 pounds pork spareribs cut into 2 rib pieces
• 1 smoked sausage
• 3 strips cured bacon
• 1 14 oz. jar sauerkraut
• ½ head of cabbage shredded
• 1 large onion diced
• 1 granny smith apple cored and sliced (2 if they are small)
• 2 teaspoons caraway seed
• salt and pepper to taste
• 1 beer your choice plus more for drinking
• 1 pound baby potatoes
• 4 large carrots cut into 2″ chunks
• handful of fresh parsley

Instructions

• Heat oven to 350º F.
• Cut ribs into 2 rib pieces and grill along with the sausage to get some color on the meat (do not worry about cooking through).
• Cut grilled sausage and uncooked bacon in to 1″ chunks.
• In a large bowl mix kraut, cabbage, onion, apple, sausage, bacon, and caraway. Add half of the kraut mixture to a large roasting pan, followed by the ribs (bones down) and the rest of the kraut. Pour entire beer over pan. Cover with foil and place in the oven for 1 hour.
• At the end of 1 hour, pull foil back carefully and place potatoes and carrots on top of the kraut. Cover with foil and return to the oven for another hour. Remove foil and roast for about 30 minutes or until potatoes just begin to brown.
• Place kraut in the middle of a large serving platter and top with ribs, potatoes, and carrots. Sprinkle with some fresh parsley.

Notes

There is no exact recipe for this dish. These are the ingredients and the selection of meats I used. This recipe can easily be expanded to feed a large group, and the selection of meat can be changed to your personal taste. This dish can also be prepared entirely on the grill. Instead of using an oven, place roasting pan over indirect heat and grill with the lid closed.

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best. This dish is a favorite of many, with roots reaching across many countries. Found in Eastern, Northern, and Central Europe, the Balkans, and Asia, there are as many versions of this roll as there are nationalities that hold this delicacy near and dear.

I have always loved cabbage rolls but find I seldom make them. Not really sure why that is, perhaps I always felt it was too much effort or I would have to make too many. One thing I do know is that I have always struggled with the cabbage. Trying to get the leaves separated with out damage to have enough to use has been a challenge for me. I will admit that more than once I had intended to make cabbage rolls, got frustrated, and ended up with a cole slaw. Recently I discovered a method that has drastically changed my attitude towards preparing this treat. I mean I love everything about all the ingredients, so why would I not make these.

I found the simplest way to separate the leaves is to first carve out the core from the head with a paring knife. Then I fill a stock pot with water (leaving room for the cabbage) to a boil. Once boiling I place the entire head of cabbage into the water, after only a couple minutes the outer leaves begin to soften. I use tongs and a large slotted spoon to coax the leaves from the head. Since the core has been removed, as the leaves become pliable they separate from the head quite easily. Once the leaves are free and are somewhat soft I place them in cold water to stop the cooking, then transfer in to a colander to drain. I just keep repeating the process until the leaves seem too small to use, allowing some time for each layer to become soft enough to roll. Then I spread the leaves out on a tea towel to dry before rolling them up. I am amazed how well this method works, barrier to cabbage removed!

Throwing together the filling is quite simple, like making a meatloaf. I used a mixture of half ground beef and half pork sausage along with minced onions, garlic, rice, and a few spices. You really could do what every you want. Asian versions use tofu, vegetables, seafood, and fish so I mean there certainly is no right or wrong. I think for a lot of us food is a memory, and we tend to like what is familiar. My grandfather on my mothers side was Eastern European and this is how my grandmother would prepare them, so I flavored in that direction. However now that I have conquered the cabbage I am certainly interested in branching out.

I find the only good way to mix the ingredients is with my hands. I know some people find that horrifying, but I promise I do wash my hands first. I suppose I could try using a spoon, but really in my estimation there is only one way. You’ve just got to get in there and squish it all together, plus I find it kinda fun.

Once everything is all mixed up it is time to assemble. I use a scoop that holds about a quarter cup. I like making things uniform, it might be my OCD but I do find things cook better if they are similar sized, and they also look great on the plate. Again whatever size you want, the Lebanese version is rolled about the size of a cigar.

Blanched and dry leaf

I lay the leaf out and remove the thickest part of the stem from the leaf which doesn’t roll well anyway. I close the “V” by bringing the sides together and slightly overlap them. The leaves are pliable so don’t be too afraid to work them around so they lay out the way that works best for you to roll. Then I add the filling and shape it a bit. Rolling away from me, I turn the leaf to just cover the filling, fold the sides in, and roll the rest of the way. You will find as you play with the leaves you will figure what works best for you, the big thing is not to be afraid of them.

Cabbage rolls can be made in the oven or in a steamer, but I like to use the slow cooker method. It allows the rolls to simmer all day to a tender perfection filling the house with a fantastic aroma. It also keeps my oven free in case I decide to “bust a move” and make some bread or rolls to go with. I place the rolls “seam side” down in the crock pot. Some recipes I have seen call for using a toothpick to hold the rolls together for cooking, but I don’t find any need for that. By placing them tightly side by side they keep each other rolled just fine. You can add a second layer if you need, just keep them all nested tightly.

Once the crock pot is all loaded I spread a couple cans of diced tomatoes over the top. I used two small cans because that is what I had, I am sure one large can would probably be just fine. Then I toss in a handful of diced onion, and a couple cloves of mined garlic. Then I add beef stock until the rolls are almost covered, you can use water but I find I like the flavor the stock adds. If you prefer you could use chicken or vegetable stock. I just like the deep flavor the tomato and beef stock give to the dish. One of the hardest parts of describing any recipe is giving exact amounts of how much liquid to add. This will depend on how big your crock pot is and how tight you have placed the rolls. So just eyeball it, that is what I do. I top off the pot with a sprinkle of salt, a few grinds of black pepper, and a dusting of paprika. I tend to go light on the salt, you can always add, but it is impossible to remove.

I start the crock pot out on high until the liquid starts to bubble. How long you ask, well this is just like how much liquid do I add. About an hour did it for this round, but again depending on the size of your pot and how full it is going to vary. An hour will give you a good bench mark of time to check. Then down to low for about 5 hours. I know that seems long, but the meat needs time to cook and you want the cabbage completely tender. Some recipes call for browning the meat mixture in a skillet before rolling in the leaves. The cook time for these recipes is quite a bit less, but I like the deep flavor the the filling gets from slowly cooing in the tomato beef broth.

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Slow Cooker Cabbage Rolls

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best.

Course Main Course

Cuisine Central European, Eastern European

Prep Time 40 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 40 minutes minutes

Servings 16 Rolls

Ingredients

Rolls

• 1 pound ground beef
• 1 pound pork sausage
• 1 cup onion diced
• 1 cup white rice cooked
• 4 cloves of garlic minced
• 1 egg
• 2 teaspoon caraway seed
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 16 cabbage leaves blanched (1 to 2 heads depending on size)

Cooking Liquid

• 2 cans diced tomatoes 20 to 28 ounces
• Beef stock see cooks notes
• ¼ cup onion diced
• 3 cloves garlic minced
• 1 teaspoon ground paprika
• Salt & Pepper

Suggested topping

• ½ cup Greek yogurt or sour cream
• 2 green onions finely sliced
• 1 Tablespoon fresh dill chopped

Instructions

Rolls

• Place meats, egg and all spices in a large bowl and combine well.
• Separate and blanch cabbage leaves. Place on a towel to dry, pat dry if needed.
• Place about 1/4 cup of uncooked filling on each leaf and roll.
• Place seam side down in a crock pot. Repeat until you are out of filling.
• Pour the tomatoes and beef stock over the cabbage rolls. Add enough liquid to almost cover the rolls.
• Add onion, garlic and spices.
• Cover and cook on high for about 1 hour or until liquid is bubbling.
• Reduce to low and cook for 4 to 5 hours.
• Test rolls with a pair of tongs, rolls will be feel firm when done and the cabbage will be pale and somewhat translucent.
• Use tongs to carefully remove cabbage rolls from the cooker.

Topping

• In a small bowl combine yogurt, green onion, and dill.

Serve

• Place a couple of cabbage rolls in a shallow bowl and spoon some of the tomato beef broth over. Top with a dollop of the yogurt. Enjoy!

Notes

This recipe makes around 16 cabbage rolls. If you want to make less decrease the amounts for the filling. Add enough stock so that the cabbage rolls are almost covered. Amount of stock needed and cooking times will vary depending on the size of your crock pot and the number of cabbage rolls.

In Argentina it is called an Empanada, in Poland a Pierogi, the Cornish call it a Pasty, while the Australians refer to it as a Meat Pie.  Originating in Russia in the 1800’s the Pirozhki spread to Germany  and become the Bierock.  This sandwich was primarily used as a field workers lunch.  Introduced to the United States by the Volga Germans this popular sandwich is now commonly found in the Dakotas, Michigan, Wisconsin, Minnesota, Illinois, Kansas and Nebraska.  The name “Runza” appears to have been given to this  delight in 1949 by Sally Everett and her brother Alex Brening who opened a restaurant in Lincoln Nebraska named the same. But enough of the history………..Let’s Runza!

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Runza

A tender brioche style dough envelopes a flavorful mixture of ground meats and cabbage.

Course Main Course

Cuisine American, Central European

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 20

Author Christoph

Ingredients

Dough

• 6-3/4 cups all-purpose flour divided
• 3/4 cup sugar
• 3 .25 ounce packages active dry yeast
• 1-1/2 teaspoons salt
• 1 cup and 2 tablespoons milk
• 3/4 cup water
• 3/4 cup shortening
• 3 eggs

Filling

• 1 pound ground beef
• 1 pound hot pork sausage
• 2 medium onions chopped
• 1 small head of cabbage chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons caraway seed
• stone ground mustard (optional)

Instructions

Dough

• In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt.
• Heat milk, water and shortening to 120 degrees F-130 degrees F.
• Pour over flour mixture; add the eggs.
• Beat with an electric mixer on low until blended.
• Beat 3 additional minutes on high.
• Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes
• Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Filling

• Brown meat in large skillet and crumble.
• Shred cabbage and onions in a food processor or finely chop.
• Add oil to a separate large pan and cook cabbage onion mixture stirring often until mixture is translucent adding salt, pepper, add caraway toward the end of the cooking.
• Mix in browned meat and remove from heat and allow to cool to room temperature.

Forming

• To form the Runzas I punch down the dough and divide into 20 equal parts.
• Working on a lightly floured board I roll each piece of dough into about a 6″ circle.
• Using the back of a teaspoon I a spread a small amount of spicy brown mustard in the center of the rolled dough. (optional)
• Using a small scoop I place 3 – 4 ounces of the filling in the center of the dough and draw the edges up and pinch closed.
• Using kitchen scissors I cut off the excess dough and position the bun on a parchment lined baking sheet, cut side down.
• I place the formed Runzas in a warm location. Cover and allow to rise for about 30 minutes.
• At the end of the second rise I brush with an egg wash and sprinkle with sea salt and caraway seed.
• Bake in a moderate oven at 350 degrees F for 12 – 15 minutes or until golden brown.

Runza Loaf

• Roll the dough out into a large rectangle. Place filling down the center third of the dough. With a sharp knife or pizza cutter make cuts about 1 inch apart outward from the filling towards the edge of the dough. Fold the strips over the filling alternating side to side to form a braid.
• Proof loaf for 30 to 45 minutes or until dough slowly springs back when lightly touched. Brush with egg wash and sprinkle with caraway seeds.
• Bake for 30 - 40 minutes or until top is golden brown.
• Allow to cool for 15 minutes before cutting.

Notes

I start by making a soft bread dough. You can use most any bread recipe you like, however here is one that I find works quite well. 

 

Canned Pizza dough can also be used.