From the kitchen of Maria Vakulskas Rosmann
Slow Cooker Recipe for Sauerkraut and Pork Shoulder Roast
(This recipe is courtesy of Better Homes and Gardens and is WONDERFUL!!!!)
1 14-15 ounce can sauerkraut with caraway seeds, rinsed and drained
1 – 3lb. ROSMANN FAMILY FARMS’ PORK SHOULDER ROAST
Salt and black pepper (We included garlic powder)
2 tablespoons creamy Dijon-style mustard blend
1 cup beer or nonalcoholic beer
Place sauerkraut in a 3 1/2 – 4 quart slow cooker. Lightly season with salt and pepper. Spread mustard over the meat. Place meat on top of the sauerkraut. Add the beer.
Cover and cook on low-heat setting for 8-10 hours or on the high-heat setting for 4-5 hours. Transfer meat to a cutting board; cool slightly to retain juices. Slice meat.
Leftovers will make ideal pulled pork sandwiches. To make an open face sandwich, consider toasting rye bread slices; spread with creamy Dijon-mustard blend. Arrange your bread slices on a baking sheet. Using 2 forks, gently shred meat. Top each bread slice with drained sauerkraut, the shredded pork, and shredded Swiss cheese. Place the baking sheet under your broiler 3-4 inches from the heat. Broil for 2-3 minutes or until the cheese melts!
(When serving this the first night, you can serve this German-style pork with mashed potatoes, noodles, or boiled new potatoes. )
Sweet & Sour Meatballs
2 lbs. Rosmann Family Farms’ Ground Beef
1 egg, beaten
1 onion, minced and 1 clove garlic, minced
Salt & pepper to taste
1 cup soft bread crumbs
1 – 12 oz. bottle chili sauce
2 T. lemon juice
2/3 cup grape jelly or 1 can cranberry sauce
Combine first five ingredients. Form into small balls. Brown meat, or bake in 350 degree oven for 20 minutes. Combine remaining ingredients and cook until jelly dissolves. Pour over meatballs and simmer. Great for crock pots and a crowd pleaser for potlucks.
Here it is, mostly in narrative form~ GOLUMPKI-a wonderful Polish dish!
2 pounds ROSMANN FAMILY FARMS’ GROUND BEEF
¾ – 1 cup uncooked rice
1 large onion minced
1 large head cabbage
1 – 28oz. can whole tomatoes, or 1 quart canned tomatoes
Salt and pepper to taste
Mix the beef, rice, onion, salt and pepper. Form into balls about the size of a rounded kiwi and set aside.
Remove the center core of the cabbage, and place (core side down) in a pan that has about 2” of boiling water so the leaves have a chance to soften. Carefully peel as many leaves off the cabbage, of course matching the number of meat balls that you have.
Wrap meatballs inside of the cabbage leaves and place (wrapped side down) in a pan. For the pan, my mom always used a large blue roaster; I use a large Pyrex pan, sprayed with PAM. Cut the remaining cabbage into chunks about the same size as the meatballs. Pour the can or jar of tomatoes over the whole mixture and bake in a covered pan with a 350 degree oven for at least one hour to an hour and a half.
The juices from the tomatoes and the juices from the meat will form a kind of moist gravy that I serve as part of the meal. This will serve a lot, if you use about 2-3 cabbage rolls per serving. This freezes well for use as leftovers.
I don’t use salt when canning my own tomatoes, so I season the meat for this dish. If I use tomatoes from the store, I back off on the salt.