Sausage And Sauerkraut; Corned Beef And Cabbage - Wolfgang Puck BDRC0005 Bistro collection Use And Care Manual

5cupRiceCookerManual 10/19/07 12:47 PM

Sausage and Sauerkraut

2 - 4 Servings
INGREDIENTS
1 pound bag or jar fresh sauerkraut, drained
1 pound kielbasa, smoked sausage or other sausage, cooked
1 carrot, peeled and cut into chunks
1 cup beer, chicken stock or water
4 small, red potatoes, scrubbed and quartered
METHOD
1 Combine all ingredients into the Rice Cooker Pot. Press COOK.
2 As soon as carrots and potatoes are tender, it is ready. If rice cooker
has not switched to KEEP WARM after 25 minutes, check sausages.
If they boil for too long, they tend to split open. This does not
change the flavor, just the appearance.
Recipe courtesy Marian Getz
Page 17
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Corned Beef and Cabbage

3 - 4 Servings
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired
1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges
4 small red bliss potatoes, scrubbed
METHOD
1 Place brisket, beer and stock into the Rice Cooker Pot. Close lid and
press COOK.
2 Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has
evaporated, cooker will switch to KEEP WARM. Add 1 more cup
liquid if needed and add cabbage and potatoes to steamer basket.
3 Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
Recipe courtesy Marian Getz.
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