Mangold Vegetable Recipes: Mangold Wurzel Seeds

The following are some recipes for Mangold vegetables. You can use them to make your own mangel wurzel food.

These recipes have been collected from various sources online and in books. Some of these recipes were originally published before the advent of modern technology, but they still provide good ideas for making mangel wurzel foods today!

1) Mangold Wurzel Salad (Recipe 1)

Ingredients:

2 cups shredded cabbage or other green leafy vegetable (cabbage works best)

3 tablespoons olive oil, divided between 2 salad bowls or containers (you may need to add more if you don’t have enough oil in your kitchen!)

1/4 cup chopped red onion (or any other yellow color vegetable such as carrots, peppers, mushrooms etc. )

1 tablespoon minced garlic (or any other flavor)

1 teaspoon salt (more or less depending on taste)

1 teaspoon freshly ground black pepper (optional)

Directions:

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In a large bowl, combine all ingredients except the pepper. Mix well with your hands until thoroughly combined.

Spread out onto a plate or into two small containers. Refrigerate at least one hour before serving so that flavors can blend together better. Makes approximately 3 cups of dressing.

Note: You can add or decrease ingredients depending on how many people you need to serve. Add garlic, onions, and other vegetables in any combination and quantity to taste!

(Most people prefer more garlic than listed above).

2) Cabbage and Noodles (Recipe 2)

Ingredients:

1 cup fine egg noodles

1 teaspoon salt

1 head of cabbage, chopped or shredded (depending on your preference for cabbage)

1 1/2 pounds ground beef

1 large onion, chopped up fine

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Pepper and salt to taste

1 egg, beaten

3/4 cup bread crumbs (or more if needed)

1/2 stick butter

6 cups beef stock

Directions:

Boil noodles in salted water until done. While the noodles are boiling, cook the ground beef and onion in a skillet, breaking up the meat as it cooks.

When meat is browned, add the pepper and salt to taste. Drain if necessary, then turn off heat. Stir in egg, then noodles, and finally the bread crumbs. Form into oval-shaped cakes about 1 inch thick. Place on a cookie sheet and refrigerate until firm. In a large frying pan, melt butter and brown the cakes for about 3 minutes on each side over medium heat. Heat the beef stock to boiling in a saucepan. Reduce heat to low and gently add the cakes to the hot liquid. Simmer, covered, for 1 hour. Carefully turn cakes over and simmer for an additional hour, or until pick easily from bone. Serve hot. Makes 4 servings.

3) Cabbage and Sausage (Recipe 3)

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Ingredients:

1 lb potatoes, peeled and quartered

2 tsp vegetable oil

salt to taste

1 lb kielbasa or smoked sausage, cut into 1-inch pieces

1 large onion, chopped (1 1/2 cups)

4 cloves garlic, crushed

2 Tbsp all-purpose flour

1 1/2 cups water, divided

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1 medium head green cabbage (2 lb), cored and cut into 8 wedges

1 cup canned crushed tomatoes

1 tsp caraway seeds (optional)

3 Tbsp cider vinegar

1 Tbsp brown sugar

1 tsp paprika

1/4 tsp pepper

Directions:

In a large saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.

Drain well and return to saucepan. Cover and set aside. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add sausage and cook for 5 minutes or until browned, stirring occasionally. Add onion and garlic; cook and stir until onion is tender. Stir in flour; cook and stir for 1 minute. Gradually stir in 1 cup water. Stir in cabbage, tomatoes, caraway seeds, if desired, vinegar, brown sugar, paprika, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until cabbage is tender, stirring occasionally. Stir into potato mixture. If desired, mash with a potato masher until desired consistency. Makes 6 servings.

4) Rouladen (Recipe 4)

Ingredients:

1 1/2 lb beef round steak, cut into 4 pieces

2 Tbsp all-purpose flour

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salt and pepper to taste

2 Tbsp vegetable oil

1 cup beef broth

1/2 cup red wine or additional beef broth

2 bay leaves

8 slices bread

Dijon mustard for spreading (Optional)

8 slices Swiss cheese (Optional)

1/2 cup beef broth

1/4 cup red wine

1 small onion, sliced (about 1 cup)

2 tsp cornstarch

2 tsp cold water

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Directions:

Sprinkle both sides of beef with the flour and season with salt and pepper. In a large skillet over medium-high heat, brown the meat in one layer, about 5 minutes per side.

Transfer to a plate and set aside.

Combine the beef broth, wine and bay leaves in the skillet and bring to a boil. Boil until the liquid is reduced by half, about 8 minutes.

Return the meat to the pan and turn to coat with the sauce. Cover and cook over low heat until the beef is very tender, about 1 hour. Transfer the meat to a platter and cover with foil to keep warm.

In a bowl, whisk together the mustard and 1/4 cup water. Spread the mixture on 4 of the slices of bread.

On the remaining 4 slices, spread the mustard if using and place a slice of cheese on each. Place under a preheated broiler about 6 in. from the heat and broil until the cheese just begins to melt.

Transfer the beef to plates or a platter and spoon some of the pan juices over each serving. Top with the melted cheese and broil for 2 minutes or until bread is browned.

For the sauce, strain the pan juices into a small saucepan, pressing the solids with a spoon to extract as much liquid as possible. Discard the bay leaves.

Add the 1/2 cup broth and 1/4 cup wine and bring to a boil over medium-high heat. Combine the cornstarch and water until smooth, then whisk into the pan. Bring to a simmer and cook, stirring constantly, until thickened.

5) Black Forest Cake (Recipe 5)

Ingredients:

Chapter 4: A Night Out

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1) Dinner at Nino’s (Chapter 4, Page 58)

You order your meal for tonight, Spaghetti and meat sauce. You tell the waiter to bring a chicken salad sandwich and a caesar salad as well.

You figure you can sneak some of the chicken salad into Lucy’s meal, to get her to eat more. She only picks at her food as it is.

So how was school today?”

You ask her.

“Good.”

Just good?”

“It was OK.”

Did you learn anything new?”

“I don’t like school.”

You sigh. This is going to be a long night…

2) The Theatre (Chapter 4, Page 60)

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You arrive at the theatre and buy your tickets. Luckily, you managed to get good seats for tonight’s show.

You find a spot to stand and wait for Lucy to arrive. You’re a little early, but since you don’t want to miss her arrival, you decide to stand here rather than walking around inside.

Ten minutes later, a bus pulls up to the curb. The door opens and Lucy steps out.

She doesn’t see you at first, she’s looking down at her phone.

She’s changed out of her school uniform into a skin-tight minidress. You feel your cheeks getting warm as you take in her slim legs and small chest.

She looks… older. More adult.

Then she looks up and sees you staring at her. She smiles and waves.

You feel your face get even warmer, then you walk towards her.

“Hi, Papa!” She exclaims.

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She hugs you tightly and you feel your heart fill with joy.

How was school today?”

You ask.

“Fine,” she says.

Just fine?”

“Well… OK, it was really great.”

She smiles and takes your hand.

“Come on, let’s go inside.”

You buy your tickets and enter the theatre.

Theatre?

This isn’t a movie theatre. It’s a playhouse. Probably not the best idea to take an actress to a performance like this…

Then again, she never did like the movies. She says she finds them too hard to keep up with; she’d rather watch a play, where everything is performed in front of her and she doesn’t miss anything.

You’ve never been to a play before.

Are you dressed OK for this?

You’re not sure what the dress code is… Well, it’s too late now. You paid for the tickets and you’re already inside. You have to stay for the whole show at least.

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You find your seats and wait for the show to begin.

Sources & references used in this article:

Availability of arsenic, copper, lead, thallium, and zinc to various vegetables grown in slag‐contaminated soils by K Bunzl, M Trautmannsheimer… – Journal of …, 2001 – Wiley Online Library

Liquefied gases and supercritical fluids in oilseed extraction by HK Mangold – Journal of the American Oil Chemists’ Society, 1983 – Wiley Online Library

Studies on plant growth and winter resistance of some mangold varieties grown in Western Romania. by D Szilagyi, AI Apahidean, M Cărbunar, M Bei… – Natural Resources …, 2019 – cabdirect.org

Perceptions, Experiences, and Priorities Supporting Agroecosystem Management Decisions Differ among Agricultural Producers, Consultants, and Researchers by S McKenzie, H Parkinson, J Mangold, M Burrows… – Sustainability, 2018 – mdpi.com

Cathryn Mangold by S Hammer – Cactus and Succulent Journal, 2005 – BioOne

Atriplex hortensis L. Orache by A littoralis was reported by Matignon, SB Beetroot… – botanical-dermatology-database.info

Plant population in roots. Influence of gaps on yield in sugar beet and mangold (Barres) by A Pedersen – … . Influence of gaps on yield in sugar beet and mangold …, 1933 – cabdirect.org

Mangold fly: predicting damage and the economics of control. by JE Russell – 2002 – Daya Books

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