Skip to main content

OKTOBERFEST RED CABBAGE RECIPE


Four generations of our family celebrate Oktoberfest. We love this tart and sweet dish of red cabbage and apples, also known as rotkohl. 

INGREDIENTS

  • 3 tablespoons bacon drippings or canola oil
  • 1 small head red cabbage (about 1-1/2 pounds), shredded
  • 2 medium tart apples, peeled and chopped
  • 1 cup water
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 1/4 cup white vinegar

DIRECTIONS

In a Dutch oven, heat bacon drippings over medium heat. Add cabbage and apples; cook and stir 2-3 minutes. Stir in water, sugar, salt, pepper and cloves.
Bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. Yield: 6 servings.
Labels:

Comments

Post a Comment

Popular posts from this blog

SPICY BAVARIAN BEER MUSTARD RECIPE

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. INGREDIENTS 2 cups dark beer 2 cups brown mustard seed 2 cups ground mustard 1-1/2 cups packed brown sugar 1-1/2 cups malt vinegar 1/2 cup balsamic vinegar 3 teaspoons salt 2 teaspoons ground allspice 1/2 teaspoon ground cloves 2 teaspoons vanilla extract DIRECTIONS In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight. Place seed mixture in a blender. Cover and process until chopped and slightly grainy. Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla. Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process ...
Post a Comment
Read more

BAVARIAN POT ROAST RECIPE

Since all of my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson INGREDIENTS 1 boneless beef chuck pot roast (about 3 pounds) 2 tablespoons canola oil 1-1/4 cups water 3/4 cup beer or beef broth 1 can (8 ounces) tomato sauce 1/2 cup chopped onion 2 tablespoons sugar 1 tablespoon vinegar 2 teaspoons salt 1 teaspoon ground cinnamon 1 bay leaf 1/2 teaspoon pepper 1/2 teaspoon ground ginger Cornstarch and water, optional DIRECTIONS In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2-1/2-3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Freeze option:  Place sliced p...
Post a Comment
Read more

AUTHENTIC GERMAN POTATO SALAD RECIPE

This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! INGREDIENTS 3 pounds medium red potatoes 5 bacon strips, diced 1 medium onion, chopped 1/4 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon celery seed 1/4 teaspoon pepper 1-1/4 cups sugar 1 cup cider vinegar 3/4 cup water 3 tablespoons minced fresh parsley DIRECTIONS Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually a...
Post a Comment
Read more