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Favorite Oktoberdest recipes? This might be a good one for Favorite Threads.
- Thread starter dawnnys
- Start date
Rec: Sweet-and-Sour Red Cabbage
Yield: 6 servings
1/4 cup Butter
4 Apples; med., peel, slice
1/2 Onion; red, chopped
1 Red cabbage; head,fine shred
1 cups Red wine
4 Cloves; whole
1/4 cup Brown sugar
2 Bay leaves
1/4 cup Vinegar
---
1/4 cups Butter
1 Lemon juice of 1/2 Lemon
Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly; add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add vinegar, the rest of the butter, and lemon juice. Serve hot.
Yield: 6 servings
1/4 cup Butter
4 Apples; med., peel, slice
1/2 Onion; red, chopped
1 Red cabbage; head,fine shred
1 cups Red wine
4 Cloves; whole
1/4 cup Brown sugar
2 Bay leaves
1/4 cup Vinegar
---
1/4 cups Butter
1 Lemon juice of 1/2 Lemon
Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly; add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add vinegar, the rest of the butter, and lemon juice. Serve hot.
Rec: Sp
3 cups flour
4 eggs
1/4 tsp nutmeg (optional)
1-2 tsp salt
1 quart cold water
butter
Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The dough should be soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.
Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough against a large-holed grater and roll. This is the method I use.
Add noodles to boiling water; they cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.
You can saute the noodles in a little butter before serving. Other suggestions: Serve with a brown gravy or beef stock.
3 cups flour
4 eggs
1/4 tsp nutmeg (optional)
1-2 tsp salt
1 quart cold water
butter
Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The dough should be soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.
Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough against a large-holed grater and roll. This is the method I use.
Add noodles to boiling water; they cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.
You can saute the noodles in a little butter before serving. Other suggestions: Serve with a brown gravy or beef stock.
Rec: Sauerbraten
4-6 servings:
2-lb piece of beef
1 cup vinegar or a mixture 50:50 red wine:vinegar
2 bay leaves
2 T ground black pepper
2 large onions
1 large carrot
3 potatoes
1 cup beef broth
2 T sour cream
salt, pepper, oil
Place meat in a high bolw; fill with vinegar until covered. Add bay leafs and pepper, and place dish in the refrigerator. Let marinate fo at least 48 hours, turning meat once or twice.
Cut onions, carrots and potatoes in small cubes.
Remove beef and pat dry. Heat oil, and brown the beef on all sides; add onions.
Salt the meat, add potatoes and carrots, then the broth and a little of the marinade (removing bay leaves).
Simmer for at least 1 1/2 hours on low heat in a Dutch oven, turning once.
Remove beef and set aside. Puree remaining sauce and increase heat to reduce by about half. Add sour crème, and salt and pepper to taste. Cut meat into slices, serve.
In some areas of Germany, they add raisins and sliced apples to the sauce to make a sweet-and-sour taste.
4-6 servings:
2-lb piece of beef
1 cup vinegar or a mixture 50:50 red wine:vinegar
2 bay leaves
2 T ground black pepper
2 large onions
1 large carrot
3 potatoes
1 cup beef broth
2 T sour cream
salt, pepper, oil
Place meat in a high bolw; fill with vinegar until covered. Add bay leafs and pepper, and place dish in the refrigerator. Let marinate fo at least 48 hours, turning meat once or twice.
Cut onions, carrots and potatoes in small cubes.
Remove beef and pat dry. Heat oil, and brown the beef on all sides; add onions.
Salt the meat, add potatoes and carrots, then the broth and a little of the marinade (removing bay leaves).
Simmer for at least 1 1/2 hours on low heat in a Dutch oven, turning once.
Remove beef and set aside. Puree remaining sauce and increase heat to reduce by about half. Add sour crème, and salt and pepper to taste. Cut meat into slices, serve.
In some areas of Germany, they add raisins and sliced apples to the sauce to make a sweet-and-sour taste.
Rec: Knockwurst with Sauerbraten and Apples
1/2 cup chopped onion
2 slices cooked bacon, diced
1 cup beer
1 cup water
2 T cornstarch
2 T coarse-grain brown mustard
2 T molasses
2 t caraway seeds
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
1 large rutabaga (I use potato), peeled & cut into 1" cubes
1 pound fully cooked knockwurst, bias-sliced into 2-inch pieces
2 medium cooking apples, cored and cut into 8 wedges each
1 16-ounce package sauerkraut, drained and rinsed
In a Dutch oven or large pot, cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer.
Combine water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir util thickened and bubbly.
Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.
1/2 cup chopped onion
2 slices cooked bacon, diced
1 cup beer
1 cup water
2 T cornstarch
2 T coarse-grain brown mustard
2 T molasses
2 t caraway seeds
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
1 large rutabaga (I use potato), peeled & cut into 1" cubes
1 pound fully cooked knockwurst, bias-sliced into 2-inch pieces
2 medium cooking apples, cored and cut into 8 wedges each
1 16-ounce package sauerkraut, drained and rinsed
In a Dutch oven or large pot, cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer.
Combine water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir util thickened and bubbly.
Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.