Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

The Boloney Club

Bologna & Apple Cabbage

A002-w2Makes 4 servings

INGREDIENTS

  • 1 lb bologna, ½“ cubed
  • ¼ cup butter
  • 2 apples, sliced ¼“ thick
  • 3 cups finely shredded cabbage
  • 1/3 cup honey
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • Salt & pepper

METHOD

In a skillet over medium heat, sauté bologna in butter until lightly brown.  Add and toss remaining ingredients. Season to taste. Cover and simmer for 12-15 minutes or until cabbage and apples are tender.

Spaghetti & Bologna Rings in Garlic Sauce

Ring-Bologna2aMakes 4 servings

Ingredients

  • 1 Bologna ring
  • 1 sm pkg whole grain spaghetti pasta, uncooked
  • 1 medium onion, thinly sliced
  • ½ cup minced garlic
  • 1 cup grape tomatoes, cut in quarters
  • 4 sm hot red peppers
  • 1 tbsp ground basil
  • ½ cup olive oil
  • Salt and pepper
  • Freshly ground black pepper
  • Chives for garnish

Method

Cut bologna in ¾ inch lengths. Carefully insert 11 pieces of uncooked spaghetti midway through each bologna piece. Place bologna and pasta in boiling water, cook until al-dente (approx 10 minutes). Drain and set aside.

In a large skillet over medium heat, sauté onion, garlic, tomato, red peppers and basil in olive oil until onion is translucent. Season to taste. Stir frequently. Place cooked pasta and bologna in skillet and toss lightly until heated through. Serve on pasta plates, garnish with fresh chives and ground black pepper.