Cabbage and Conneflies
- Number of Servings: 12
Ingredients
Boiled Beef, Potatoes, and Cabbage ingredients:2-1/2 quarts Water1/2 tsp. salt1/8 tsp. pepperStewing Beef - 1-1/2 poundsPotatoes - 3-5 pounds peeled and cut in quartersBeef Bouillion Cubes - 6 to 7 cubes1 Medium Head of CabbageConneflie ingredients:4 quarts of Water5 Cups Flour6 Large Eggs1/2 tsp. saltPepperCatsup optional
Place stewing beef in the water with a pinch of salt and pepper and bring to a boil. Add beef bouillion cubes to boiling water and beef. Continue boiling until bouillion cubes dissolved.
Peel and quarter the potatoes and add to boiling stewing beef mixture. Simmer for 2 hours on low.
Precook head of cabbage with 2 T. water in microwave for about 13 minutes. Peel leaves off cooled cabbage and add to the beef and potatoes mixture. Continue cooking for approx. 20 minutes until cabbage is cooked tender, but not mushy.
To prepare the Conneflies:
While cabbage is cooking,put another pan of water (approx. 4 quarts) with pinch of salt on to boil.
In a 1-1/2 to 2 quart pan with a handle, put in the 5 cups of flour and 1/2 tsp. salt. Make a well in the flour with a soup spoon and add the 6 eggs. Use a table knife to cut the eggs and salt into the flour until you get a pebbly consistency. Then gradually add tapwater until you get a thick consistency that you can tip the pan to the side and cut off about a tablespoon size amount with a knife.
When water boils, tip the pan with the flour and egg mixture to the side and cut off tablespoon size amounts into the rapidly boiling water. After all mixture has been cut into the boiling water cook for 10 minutes. Then cover the pan of conneflies and cook for another 10 minutes.
Drain the conneflies.
To serve, put 1/2 to 3/4 cup conneflies in a deep bowl and spoon 1-1/2 cups of the beef and cabbage mixture over the conneflies. Salt and pepper to taste. We love catsup on the top.
My father taught me to make this as a little girl as his mother always prepared this dish.
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHDES.
Peel and quarter the potatoes and add to boiling stewing beef mixture. Simmer for 2 hours on low.
Precook head of cabbage with 2 T. water in microwave for about 13 minutes. Peel leaves off cooled cabbage and add to the beef and potatoes mixture. Continue cooking for approx. 20 minutes until cabbage is cooked tender, but not mushy.
To prepare the Conneflies:
While cabbage is cooking,put another pan of water (approx. 4 quarts) with pinch of salt on to boil.
In a 1-1/2 to 2 quart pan with a handle, put in the 5 cups of flour and 1/2 tsp. salt. Make a well in the flour with a soup spoon and add the 6 eggs. Use a table knife to cut the eggs and salt into the flour until you get a pebbly consistency. Then gradually add tapwater until you get a thick consistency that you can tip the pan to the side and cut off about a tablespoon size amount with a knife.
When water boils, tip the pan with the flour and egg mixture to the side and cut off tablespoon size amounts into the rapidly boiling water. After all mixture has been cut into the boiling water cook for 10 minutes. Then cover the pan of conneflies and cook for another 10 minutes.
Drain the conneflies.
To serve, put 1/2 to 3/4 cup conneflies in a deep bowl and spoon 1-1/2 cups of the beef and cabbage mixture over the conneflies. Salt and pepper to taste. We love catsup on the top.
My father taught me to make this as a little girl as his mother always prepared this dish.
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHDES.
Nutritional Info Amount Per Serving
- Calories: 516.2
- Total Fat: 5.6 g
- Cholesterol: 141.6 mg
- Sodium: 224.6 mg
- Total Carbs: 88.8 g
- Dietary Fiber: 8.5 g
- Protein: 27.1 g