Roast Vegetables

Oil and seasonings are the main thing.

For potatoes I may do the standard mix I use: salt, pepper, onion powder, and garlic powder. Then I may add Italian seasoning.

For broccoli, cauliflower, or broccolini, I just use that 4 spice mix.

For carrots I add some brown sugar and the 4 spice mix.

Whatever the vegetable; toss in olive oil, garlic oil, or your preferred oil, and season generously.

Then put on a pan with parchment paper on 375. Stir once or twice and turn pan around to cook evenly. The time varies greatly depending on the size you cut the vegetables, and the variety.

Broccolini will be done in less than 15 minutes, while carrots may take over 30.

Rödkål

A Swedish way of cooking red cabbage. It is very similar to the German Rotkohl, except I found there are less recipes with green apple. I originally found Rödkål in “Swedish Touches”, and then looked for recipes in Swedish.

  1. Sautée shredded cabbage in butter or lard
  2. Add water and salt, then cover. Simmer until halfway done
  3. Add cloves, apple cider vinegar, and sugar. Finish cooking

Rosolje

Rosolje is an Estonian beet potato salad, with a “kaste” (sauce)

Diced Salad

  • Beets
  • Potatoes
  • Carrots
  • Pickles
  • Red or White Onion
  • Green Apple
  • Herring Fillets

Kaste

  • Mayonnaise
  • Plain full fat yogurt or sour cream
  • Vinegar
  • Mustard (preferably hot)
  • Horseradish
  • S&P

Beet Salad

  1. Equal parts potato and beets, then whatever you want to add

Kaste

  1. Equal parts mayonnaise and sour cream or yogurt, then the rest to taste

—Serve with boiled eggs and chives or parsley

Rotkohl

Rotkohl means Red – Rot, Cabbage – Kohl. It is a very traditional and popular way to serve red cabbage, and is usually accompanied by meat. This recipe is based on the one by Mrs. W. E. Richter from the 12th Edition in 1978.

  • 1 small to medium red cabbage, shredded
  • 2T sautéing fat
  • 1 onion, diced
  • 2 large green apples, peeled and diced
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/3 cup white vinegar
    Sautée onion
    Add cabbage, apples, sugar, S&P, and water
    Bring to a boil, then cover and simmer for 10 minutes
    Add vinegar, cover, and cook for another 15 minutes or until cabbage is soft

Djuvec Rice

Djuvec rice is both a Serbian and a Bosnian dish. Found in the Balkans, the rice is very easy to make and delicious.

The main ingredients to use are: paprika, red bell pepper, onion, carrots, tomatoes, and something green. I mix it between parsley and peas.

My recipe: Heavy Vegetables: 1 onion, 1 red 1 yellow bell pepper, 3 carrots. Light vegetables: 3 tomatoes, 4 garlic cloves Spices: 1 tsp paprika, 1/2 tsp marjoram 1/2 tsp pepper, 1/2 tsp of salt. Rice: 1 cup rice with 2 cups chicken stock

Instructions: Sauté heavy vegetables in oil or butter until semi-soft, then add tomatoes and garlic. Keep cooking for 2 minutes. Add rice, spices, and stock (start with 1/2 cup then add until rice is fully cooked).