Sent: Monday, June 30, 2014 10:10 AM
Subject: sveze zelje ???
Several years ago I was trying to find a Slovenian recipe for Zelodec .
You sent it to me and I have been making ever since .
Now, a long time ago when I was a kid my grandma made a dish called sveze zelje(fresh Cabbage ).
It was something we hated, smelled terrible, etc. Now that I am old I remember it did taste good
the last time I had it.(probably 30/40 years ago)
Could you check your Archives for this.?
PS there should be one of those funny marks over z in sveze and over the c in my last name.
It’s good to hear from you again. I did quite a lot of searching for a recipe named “sveže zelje”
or “svežega zelja”. However, I had no success finding a particular recipe with that name. As you
say, it simply means “fresh cabbage”, and that is how I found the name used. I found a lot of
recipes with “sveže zelje” given as an ingredient (example: “sarma with “sveže zelje”), and I
found a lot of articles about “sveže zelje”/”fresh cabbage” being a healthy food, but no
particular recipe with that name. Since I had no information about the particular cabbage dish
that your grandma prepared, I could not decide which, if any, of the Slovenian cabbage recipes
that I saw was the correct one.
These websites have dozens of Slovenian recipes with fresh cabbage. Perhaps you can look through
them and recognize the correct one.
On 8/31/2018 3:21 PM, Louis wrote:
My grandmother used to make a dish which was literally translated-fresh cabbage.
When my grandmother made it you could smell it for blocks,
Hated it as a kid. loved it when I grew up.
Got any clues???
I searched for this a few years ago - in 2014. See: 8-08-2014
I searched again today, with no success. There are Slovenian dishes that have
"fresh cabbage" as an ingredient, but I cannot find any that are called simply
"fresh cabbage" or “sveže zelje” or “svežega zelja.” I don't see any way for
me to locate the dish without knowing more ingredients of the dish. It must
have another name besides "fresh cabbage."
I would suggest that you post a request on Slovenian message boards. Someone on
those boards may recognize the dish and be able to provide a recipe or another
name for the dish.
Sent: Saturday, June 28, 2014 11:12 PM
Subject: The best sauce ever ever ever
Hi ... My name is Aubrey and I have been looking high and low for a
particular recipe for ages
Growing up my parents RARELY bought me lunchables because they felt like
they were a waste of money (they were probably right) but on occasion they
would give in and let me take one for my lunch at school
The used to make a "deluxe" lunchable that was larger with 2 types of
crackers, meat, and cheese ... It came with a Andes mint and something they
called "herb sauce"
It was recalled because of an issue with the egg in it ... I have called the
company and asked for the recipe, scoured the web, etc. Oscar Mayer won't
give up the recipe and there are 1 million variations claiming to be the
same but I don't know which one is correct
This was what they changed to after the recall ... With mustard instead of
Sorry, I had little success with this. Finding a recipe for a commercial
product like this is rare. There are a lot of discussions on message boards
about this herb sauce. On those message boards, some people suggest sauce recipes
that they think might be similar. No way to tell without trying them,
I'm afraid. See:
Well I may just try them out ... I don't really know how to describe it but I would
know it if I tasted it ...
I think it has dill weed but other than that I'm not sure
Thanks so much for all your help!
Sent: Wednesday, July 30, 2014 4:03 PM
My dad used to make dumplings with four or five ingredients. They were
cooked over potatoes and were ready when the potatoes scorched. Any luck in
finding this recipe?
This dish is not clear to me. Are the potatoes cooking in boiling water?
Are they whole? peeled? sliced? cubed? Are they boiled in plain water or
some kind of broth? Are the potatoes and dumplings then served together in a
bowl as a side dish? You don't mean potato soup with dumplings, do you? What
do you mean by scorched? To me, "scorched" means "slightly burned by fire or
heat". I don't know how this would apply to boiled potatoes. I'd verify that
boiled potatoes were done by their softness - by sticking a fork into one.
I found one recipe for potatoes and dumplings that may be similar to what
your dad made. See below. If this is not it, please write back and answer as
many of my above questions as you can so that I can try again.
Potatoes and Dumplings
6 potatoes, peeled and cubed
2 c. flour
2 tsp. salt
1/2 stick margarine
1 c. milk
Put potatoes in pot and cover with water. Cook 10 minutes. Meanwhile in
mixing bowl combine eggs, flour and salt. Slowly add warm water until you
have a stiff dough. After potatoes have cooked for 10 minutes, drop batter
into boiling potato water by the tablespoonful. Cook about 10 minutes, or
until tender. Drain water. In saucepan, melt margarine. Slowly add milk
to make a white sauce. Pour over potatoes and dumplings, serve.
Subject: Potatoes and Dumplings
Date: Tuesday, August 12, 2014 12:23 PM
In response to:http://hungrybrowser.com/phaedrus/m0808F14.htm#3
I’ve definitely seen this dish before from German and German-Russian
communities, but also seen it fall under multiple names (potatoes with any
type of german dumpling name- strudla, knoephla, dampfnudeln, schupfnudel)
and in slightly different formats. For example, if yeast bread dumplings
are used, the pan should be covered while cooking, if biscuit/chemically
leavened dumplings are used, covering is not necessary, sometimes onions
are called for, and so forth. I'm most familiar, sadly, with the 'shortcut'
versions made with purchased dough. Below are a sampling, maybe one will be
closest to what Esther seeks.
See mentions on the dish:
Potatoes and Dumplings
1 cup milk, scalded
1 tablespoon lard or shortening
1 teaspoon salt
1 teaspoon white sugar
1 package dry yeast
1/4 cup warm water
3 1/2 cups all purpose flour
3 tablespoons shortening
1 medium onion, diced
5 to 6 potatoes, sliced
Let milk cool down to warm. Mix water and yeast, then add to milk and let
bloom, it is important that water and milk isn't too warm or yeast will
die. Add lard, salt, sugar, and flour; knead well and let rest to rise in a
warm spot of the kitchen.
After dough has risen, knead gently again and allow it to rise for a second
time. After dough has risen twice form into dumplings on a floured cookie
sheet and let rise again.
In an electric skillet add shortening, onions, potatoes and salt and pepper
to taste; cook until browned and not quite tender. Add enough water to just
cover the potatoes. Place dumplings over potatoes and cover, cook the
dumplings at a low simmer until the water has evaporated and you start to
hear the pan sizzling. Dumplings should be done at this point and ready to
To save time we make our dumplings from frozen bread dough, just follow the
directions on the package to let it defrost and proof. Cut it up into
dumpling size pieces and cook following the directions in the recipe. Still
takes a while to proof the dough but cuts out a bunch of work.
Quick and Easy Dumplings
1 pint of heavy whipping cream or half and half
1 stick butter or margarine
1 medium onion chopped fine
2 tubes buttermilk biscuits (10 per tube)
3 or 4 potatoes, thinly sliced
An electric frying pan works the best for this.
Pour 1 pint of heavy whipping cream into the electric frying pan then add 1
stick of butter and sprinkle in the chopped onion. Bring this to a boil.
Thinly slice enough potatoes to cover the bottom of the pan. Bring to a 2nd
Use 2 tubes of small buttermilk biscuits cut in half. Layer on top of the
potatoes. Close the lid and cook on medium heat for a half hour. DO NOT
OPEN LID until the time is up. Serve with veggies and meat.
Make a bread dough in a bread machine by adding the following in this order
and hitting the dough cycle:
1.15 cup warm milk (A little more than one cup.)
2 tablespoons melted butter
2.25 teaspoons of bread machine yeast
1 teaspoon sea salt
3 tablespoons sugar
1 cup white whole wheat flour
2 cups bread flour
Punched down, form six 120 gram dough balls or twelve 60 gram balls and
put them under a damp towel to rise.
In a large pan with a cover, place 1/2 onion, chopped, and enough equal
parts of potato and carrot in 1/2 inch cubes to cover the entire bottom of
the pan with one level. Add oil and enough water to almost come to the top
of the vegetable mix. Salt the mix and bring to a boil, then carefully add
dumpling balls, evenly spaced.
Cover the pot as soon as you can and don't open it again until it is
finished. Do not peek. As soon as you cover the pot, reduce the heat to a
low simmer .You should be able to hear the water boil under the dumplings.
The dish is finished when the water is gone you will hear the sound change
from boiling to frying. This should take around 20 - 30 minutes.
“Taters (Potatoes) and Dumplings”
Dice 2 onions and sauté generously in lard (oil), add 1 tablespoon sweet
paprika, stir and immediately add a little hot water, or the paprika will
burn. Now add peeled potatoes cut into smaller pieces, top off with water,
salt and cook until tender. In the meantime prepare a firm spaetzle dough
using 2 eggs, flour, salt and some water, form into small dumplings with a
spoon and bring to a short boil in salted water, strain and mix with the
tenderly cooked paprika potatoes
Yeasted dumplings and potatoes
550 g Flour
1 package Dry yeast
250 ml Milk
40 g Butter
1 tsp Salt
1000 g Potatoes
n. B. Water
n. B. Salt
100 g Butter
All ingredients should be at room temperature. Place flour, dry yeast,
milk, butter, eggs and salt together in a bowl and knead into a dough. Bowl
and cover with a cloth for about 30-60 minutes in the oven. (At 50C °)
questions and let them go. When the dough has at least doubled in size,
remove it and shape it into small balls. The balls covered again let go
shortly. Meanwhile, peel the potatoes and cut into slices (0.5-1 cm), so
that the pan bottom show pour water so that the potatoes are well coated.
Neat butter and salt. Bring to a boil. When the potatoes are cooking, put
the steamed dumplings closely to closely on the potatoes in the middle.
Cover and leave for about 30 minutes. Continue to simmer, do not open the
lid. Makes about 10-12 dumplings from 2 pans.
German Bread Dough Dumplings
1 loaf of frozen dough
1 sm. onion
Potatoes, 1 med. potato for each person
Put dough in loaf pan. Let it thaw out. Make into 1 or 2 inch balls. Let
rise about 1 hour. Have a kettle with a tight fitting lid; brown onion and
cubed potatoes. Add salt. Add enough water to barely cover potatoes; let
come to a hard boil. After that reduce heat and add dumplings, dumplings
should not be in water but on top of potatoes. Put lid on dumplings do not
peek in, until done 30 minutes.
Potatoes And Dumplings
2-3 medium potatoes
2 tbsp. salt
3 c. flour
1 c. milk
1/2 tsp. salt
1/4 tsp. baking powder (optional)
Boil 2 or 3 medium sized potatoes in 3 quarts of boiling water. Add 2
tablespoons of salt to the water. Boil potatoes until almost fork tender.
Sift dry ingredients together, add eggs and enough milk to a medium
stiff dough, Mix well, drop by teaspoonfuls into boiling water with
potatoes, boil for 8 or 10 minutes, then drain water and add to potatoes.
Heat 3/4 cup cream and pour over potato and dumplings. Top with
buttered bread crumbs. Melt 2-3 tablespoons of butter; toss with bread
crumbs and toast in a skillet until lightly golden.
Cream may be omitted; just put a pat of melted butter over top and
sprinkle a bit of chopped parsley or paprika for a color garnish, if
They are also good when fried; melt butter in a skillet with a small
minced onion and sauté until golden brown.
Baked Potatoes with Dumplings
Pare and wash the potatoes; make some good paste into balls about the same
size as the potatoes, and place them alternately with the potatoes in a
pie-dish, previously buttered; add a little onion, finely chopped, and
sufficient water to about half fill the dish; season with pepper and salt,
which should be mixed with the water; cover with a flat dish and bake them.
Kid Friendly Dumplings
2 packages Grands refrigerated biscuits.
1 small onion, sliced
1-2 cups water
1 stick (4 oz.) butter
3-5 potatoes depending on size
Slice unpeeled potatoes into eighth-inch slices and place in single layer
on bottom of greased electric skillet that is set at 350 degrees. Add
water, checking periodically to prevent potatoes from burning in the pan.
Add, additional water if needed. Place onions on top of potatoes . Cut
biscuits into halves or fourths and place on top. Cut butter into chunks
and scatter evenly over biscuits. Make sure to cover pan as the steam helps
the biscuits rise. Cook for 15-20 minutes. When cooked, the biscuits will
look more like dumplings than biscuits. Serve with sausage, chicken or
other meat choice
Potatoes and Dumplings
4-5 medium size potatoes
1 medium onion
2 cloves garlic
2 cup Self-rising flour(Martha White or White Lily)
3 tablespoons shortening(
1 cup buttermilk
1 teaspoon salt for dumpling plus approximately 1 tablespoons to flavor
black pepper season to taste
in water-enough to boil potatoes
Slice potatoes into disc and onion into rings. Place potatoes, onions,
salt, and pepper in a medium pot. Fill pot approximately 3/4 full with
water. Bring to boil. Turn temperature down to a rolling boil for about 15
minutes. Prepare dumplings by combining flour and salt in mixing bowl.
Cut-in shortening. Add buttermilk a little at a time while stirring with a
fork. When dough will follow fork around the bowl there's enough milk. Turn
out on board, kneading just a little. Roll out and cut into squares. Add
dumplings to potatoes. Be very careful not to get burned by bubbling. Turn
down the temperature on the potatoes if there's a danger of getting burned.
The mixture will get quite thick and extremely hot. Turn temperature down
to a simmer after adding all your dumplings. Simmer approximately 5 minutes
or until thickened. These potatoes & dumplings could be served as is and be
quite good but to achieve a brown crust you'll want to pour it in your dish
to bake (Pour in dish, bake at 425 degrees for 1 hour or until top is
Peel and cut 2 or 3 potatoes; put in large kettle with 1 teaspoon salt and
water to go over potatoes. Boil until tender. While potatoes are boiling,
make a dough of the following:
3 1/2 c. flour
1 tsp. salt
1 3/4 c. water
Mix by hand and form into a roll or into several strips. Cut dough into
small pieces and add to boiling water
4 cups flour,
1 teaspoon salt,
1 teaspoon baking powder,
1 1/4 cups warm water
Mix ingredients and knead well. Cover and let stand 1 hour. Base: Potatoes
and/or cooked meat, 1/2 cup diced onion, 1/4 cup butter, bacon grease. Roll
out dough paper thin. Spread with thin layer of melted bacon grease. Roll
up loosely (as for cinnamon rolls). Cut rolls into 1 inch lengths. Dice
potatoes and place in heavy skillet with onion and butter. Cover potatoes
with water and bring to a boil. Layer strudla on top of potatoes in
skillet. Cover when boiling and simmer 30 minutes. Do not remove cover
during cooking time or strudla will set.
3 cups flour
1 1/2 cups warm water
1/2 tsp baking powder
1 tsp salt
1. Mix and add enough flour to make a soft, but not sticky dough. 2. Knead
well and let rest for 2 hours. Divide dough into pieces that can be rolled
out a little bigger than a 9” pie plate. 3. Spread shortening on the dough,
just to cover lightly. 4. Begin to stretch the dough pulling it lightly
until very thin (see picture). 5. Once it is stretched then roll the dough
up loosely to make a long rope. 6. Cut the rope into pieces 3-4” long. 7.
Place over potatoes and steam for 30 minutes (see picture of potatoes). 8.
Cut peeled potatoes into chunks, fry briefly in large pan with shortening.
9. Add onion and let cook a little. Be careful not to burn onions. 10. Add
water until potatoes are almost cover. 11. Place strudla pieces on top of
the potatoes, add lid sealing tight (use a towel around it if necessary).