-
1
Cheese and potato: Peel and chop 3 russet potatoes. Place potatoes in a saucepan, cover with cold water and bring to a boil. Simmer until potatoes are fork-tender, about 20 minutes. Drain off water and mash potatoes. To potatoes add: 1 cup grated sharp white cheddar cheese, 1/4 cup sour cream and 2 tablespoons butter. Season generously with salt and freshly ground black pepper and stir.
-
2
Mushroom and onion: Peel and chop 11/4 russet potatoes. Place in a saucepan, cover with cold water, and bring to a boil. Simmer until potato is tender, 15-20 minutes, then drain off water and mash potato. Set aside. In a large saute pan over medium heat, melt 2 tablespoons butter. Add 16 ounces chopped mushrooms (use a variety, such as white, cremini and shiitake) and 1 large yellow onion, chopped. Decrease heat to low-medium. Saute mushrooms until soft and dark and onions are tender and golden, about 15 minutes. Stir mushroom mixture into reserved mashed potatoes. Add 2 tablespoons butter, 1/4 cup sour cream and a pinch of dried thyme. Season generously with salt and freshly ground black pepper, and stir.
-
3
Cabbage: Place 2 pounds sauerkraut in a colander and run under cold water, periodically squeezing water out of cabbage, until thoroughly rinsed, about 5 minutes. In a large saute pan over medium heat, add 2 tablespoons butter and 1 large yellow onion, diced, and cook until onions are soft and turning golden, about 5 minutes. Stir in sauerkraut, 1/4 cup sugar and 2 tablespoons caraway seeds, then add enough water to just cover. Decrease heat to low and simmer sauerkraut mixture, adding more water as it evaporates to keep cabbage moist, until very soft and deep golden brown, 45-60 mins. Season generously with salt and freshly ground black pepper, and stir. Place mixture in a colander and drain again. Hang a cheesecloth over a medium-size bowl. Spoon cabbage mixture into cheesecloth, twist cheesecloth tightly, place bowl in refrigerator and let drain again overnight.
