Flavors of Bavaria Recipes
In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh rye bread, wholegrain mustard and tangy sauerkraut. Complemented by an array of seasonal all-stars like red and green cabbage, potatoes, apples and Patty Pan squash to incorporate into comforting side dishes, this box also includes farm-fresh eggs, fragrant garden-grown herbs and a medley of salad greens—prost!
Here are a few recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.
Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)
Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.
2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.
3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.
*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, marbled rye bread and locally-made sauerkraut. Complemented by an array of fall all-stars like Delicata squash, German Butterball potatoes, red cabbage and Brussels sprout crowns to incorporate into comforting side dishes, this box also includes farm-fresh eggs, fragrant herbs, Sauk Farm apple cider, Northwest-grown hazelnuts, and to complete this cozy and comforting feast, a selection of apples from the Bella Luna orchard—prost!
Here are a few recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
German Potato Salad
This satisfying side dish is best served warm.
Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and toasted hazelnuts; yum!
Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Red Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups red cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions
Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.