Stuffed Cabbage “Krautwickel”

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1DSC02048Ingredients:

  •      3 lbs    Ground Beef
  •  1/8 cup    dried minced Onions
  •      3 tsp    Instant Beef Bouillon
  •     ¼ tsp    Garlic powder
  •     ½ tsp    Black Pepper
  •      2 tsp    Salt
  •            2    Eggs
  •    2 cups    cooked Rice
  •    1 large    Head Cabbage
  •    3 cans    Tomato sauce

Directions:

Take a stock pot and fill half way with water, bring to a boil. Cabbage leaves need to be softened before rolling, so remove the core and place the head in the water. Allow to cook until the leaves separate and soften.
Trim down the thick spine of the leaves.
Lay out a roaster with cabbage leaves (use small and damaged ones).
Thoroughly mix together the first 8 ingredients with a ½ cup of water.
Lay out a leaf, place some of the meat on the thinnest part, fold in the sides and roll it up.
Place in a roaster. Continue until all the meat is used up.
Pour the tomato sauce over the cabbage rolls and cover with extra cabbage leaves to prevent burning.
Bake covered at 350° for 1½-2 hours until meat is done. Replenish fluid with hot water if needed.
Check inside temperature of cabbage rolls with meat thermometer, which should be above 165°F.

Makes about 20 cabbage rolls.

Tomato sauce could be substituted with Cream of Mushroom soup

1DSC02041 1DSC02043 1DSC02042 1DSC02048

 

Venison Roast

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Venison roast with dumpling, red cabbage and filled pear.

 

Ingredients:

  •     3 lbs       Venison Loin, bone in
  •    1 tsp       Salt
  •    1 tsp       Pepper
  •    1 tbs       Vinegar
  •    100 g      Bacon
  • 1 punch      Soup Vegetables:

                     150 g Carrots
                     150 g Celeriac
                     150 g Leek
                     150 g Onion

  •          5     Juniper Berries
  •          2     Bay Leaves
  •        10     Peppercorns
  •  ¾ Liter     Water
  • 250 ml      Red Wine
  •     1 tbs     Flour
  •     2 tbs     Red Currant Jelly
  •     20 g      Porcini Mushrooms, dried

as a Side:

  • 4 half      Pears, cooked
  • 1 jar       Lingonberries

Directions:   

Prepare, wash and dry the meat.
Season with salt, pepper and drizzle with vinegar.
Cover with bacon slices.
Wash, clean and dice the soup vegetables and transfer together with the juniper berries, bay leaves and peppercorns to a roasting pan.
Place the meat on top, add the water and bake in the convection oven for 1½ hours at 350°F. Check meat temperature with thermometer.
After 30 minutes add the wine and cover the roast with aluminum foil.
Put the dried mushroom into an ovenproof dish, cover with water and place into oven to reconstitute the mushrooms.
Once the meat is done, remove from roaster, de-bone, cut into slices and keep warm.
Remove the juniper berries, peppercorns and bay leaves from the pot and discard.
Puree the sauce and strain through a sieve.
Mix the red currant jelly with the flour and stir into the gravy to thicken.
Season with salt and pepper to taste, add the mushrooms (with the water) and bring it to a short boil on top of the stove.
Place the meat back into the gravy.

Fill the half pears (could be from a can) with the lingonberries  and serve as side (see picture on top).

Serve with Red Cabbage and Dumplings.

Noodle Salad

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Ingredients:

  •     1 lb    Noodles (Fusilli)
  •         1    Red Onion (about 100 g)
  • 2 cans    Peas and Carrots  (14.5 oz each)

Dressing:

  •   8 tbs    Mayonnaise
  •   8 tbs    Herb Vinegar
  •   2 tbs    Sugar
  •   1 tsp    Salt
  •   1 tsp    Pepper
  •   2 tsp    Curry Powder or to taste

Directions:

Cook noodles al dente. Drain, rinse with cold water then place into a bowl.
Finely dice onion and drain peas and carrots and add to bowl.
Combine dressing ingredients into a smaller bowl and mix.
Add dressing to noodles and carefully fold everything together.

An excellent side dish for BBQ’d Pork

Orange-Rum Cake

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Ingredients:

  •         3    Eggs
  •  150 g    Sugar
  • 1 pinch    Salt
  •   150 g    Flour
  •     14 g    Baking Powder
  •    3 tbs    Milk
  •    3 tbs    Olive Oil

for the Syrup:

  • 150 ml    Water
  •   100 g    Sugar
  • 150 ml    Orange Juice,  freshly squeezed
  • 100 ml    Rum, 80 proof

Directions:

Beat the eggs with the sugar and salt until well blended.
Combine flour with baking powder and slowly fold into the egg mix.
Add the milk and oil and knead.
Transfer dough to a round, buttered bundt cake form and bake at 350ºF for about 20 minutes.
In meantime heat the water and dissolve the sugar in it, bring to a boil, add the orange juice and bring up to a boil again.Remove from heat and add the rum.
Take the baked cake out of the oven and soak with half of the orange-rum-syrup.
Flip the cake on to a cake platter and drizzle the rest of the syrup over it.
Let cool and decorate with orange slices.

Excellent with Whipped Cream for an afternoon Kaffeeklatsch
or served with fresh fruit as a desert.

Oma Kaethe’s Meatloaf

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Ingredients:

  •       500 g    Ground Beef or Beef & Pork Mix
  •              1    Hard Roll, day old or 2 slices of French Bread
  •              2    Eggs
  •      1 large    Onion
  •         1 tbs    Prepared Mustard
  •         1 tsp    Salt
  •         1 tsp    Pepper

for the Gravy:

  •    1  Liter    Beef Broth
  •      1  tbs    Prepared Mustard
  •      1  tbs    Flour
  •      1  tbs    Butter
  •                  Salt and Pepper to taste

Directions:

Soak the bread in water and squeeze the water out. Finely dice the onion.
In a bowl combine the meat, bread, eggs, onion, mustard; season with salt and pepper and knead together until it binds.
Shape the meat into a loaf form.
In a ovenproof pot heat the broth and stir in the mustard.
Place the meat into the broth and bake in the oven at 350ºF for about an hour. Check internal meat temperature with a thermometer.
While baking baste with broth occasionally.
Prepare a roux with the butter and flour and blend into the sauce at the end. Bring to a short boil and season the gravy with salt and pepper to taste.

Serve with potatoes and mixed vegetables.

 

Franken Brats “Sau’re Zipf’l”

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This is a Specialty in the region of Northern Bavaria.

Ingredients:

  •         6    Bratwurst, uncooked
  •         1    Onion
  •         1    Carrot
  • 1 stalk    Celery
  •         1    Bay Leaf
  •         6    Peppercorns
  •         2    Cloves
  •               Salt to taste
  •         5    Juniper Berries
  • 6 cups    Water
  •  ½ cup    White Vinegar

Directions:

Prepare the stock. Clean the vegetables.
Slice the onion.
Celery and carrot can be cut in half.
Pour the water in the pot, add the vegetables, spices and some salt.
Simmer for 10 minutes.
Add the vinegar and return to a boil.
Place the bratwurst into the stock, reduce heat and cook for 30 minutes or until sausage is done.
Ideal temperature of the water should not be over 170°F during cooking so that the sausages do not split open.

Serve sausage on a plate with some of the cooked onions and a little bit of the stock.

Bratwurst = “Frying Sausage”

The Bratwurst in Franconia differs from town to town with a range in size from a breakfast sausage to the size of the Bratwurst we are used to in the USA.
As to the length, in one town you even have to order them by the meter.
Want to make your own, check out our original Bavarian/German Bratwurst recipes in our sausage section.

Cooking time differs depending on the diameter bratwurst you use.

Kaffeelikör Coffee Cream Liqueur

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Ingredients:

  •  1½ cup    Canadian Whisky
  •      1 tsp    Instant Coffee
  •      1 tsp    Chocolate Flavored Syrup
  •      1 can    Sweetened Condensed Milk (14 oz)
  •      1 cup    Heavy Cream

Directions:

In a blender, whip all ingredients together.
Pour into clean/sterilized glass bottle and keep refrigerated.

Ice Coffee

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Linked from Wikimedia. Author 4028mdk09

 

Ingredients:

  • 4 scoops    Vanilla Ice Cream
  •     4 cups    Cold Coffee
  •                   Whipped Cream
  •                   Sugar to taste

Directions:

Let Coffee cool or use up left over.
Sweeten with sugar to taste.
Divide into 4 glasses, add 1 scoop of ice cream, top with whipped cream.

Add a straw and enjoy.

1 tbs Kahlua can be poured over the whipped cream.

 

Ice Chocolate

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Ingredients:

  • 4 scoops    Vanilla Ice Cream
  •     2 cups    Milk
  •       2 tbs    Instant Sweetened Chocolate Powder
  •       4 tbs    Bailey’s Irish Cream
  •       4 tbs    Whipped Cream
  •                   Chocolate Shavings to Garnish

Directions:

Combine milk and chocolate powder and stir until dissolved, stir in Bailey’s (optional).

Divide into 4 tall glasses, add 1 scoop of Ice cream, top with whipped cream and decorate with chocolate shavings.

Add a straw and enjoy.

Apfelschorle

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Ingredients:

  • ½    Apple Juice
  • ½    Mineral Water

Directions:

Combine and serve.

This is a popular soft drink in Germany.
As it cuts the calories and sweetness of the juice and is rather refreshing.
Also other fruit juices or wine can be combined with carbonated water to make a “Schorle”.

Unfiltered apple cider was used in the drink pictured above.