A Taste of Bavaria Recipes

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This week’s lineup stars the hearty, robust flavors of Germany, with the classic pairing of bratwurst and sauerkraut freshened up for spring by our tangy housemade mustard, sweet onion marmalade and locally-made pickles, plus seasonal produce including new potatoes and red cabbage. Fresh caraway rye, baked apple filling and a dark Bavarian lager round out this truly-satisfying supper.

Here are a few recipe ideas for the week:

German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

Sweet Red Cabbage
Crafted with fresh cabbage, this sweet-and-sour side dish is a true German classic.

Spaetzle with Fresh Parsley
Simply dressed in butter and parsley, these little dumplings are supremely comforting.

Mustard-Roasted Cauliflower
Try this elegant side dish with our own housemade mustard.

Baked Apples
A truly homey dessert, packed with our signature sweet filling.

Braised Red Cabbage

This French dish courtesy of Le Cordon Bleu Complete Cook is an excellent accompaniment to roast pork or game. The trick here is the slow-cooking process, which produces a wonderful texture and result.

Ingredients:
1 head red cabbage
3 tablespoons unsalted butter
1 onion, sliced
2 cooking apples
2 ½ tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons all-purpose flour

Method:
1. Preheat oven to 350°. Quarter cabbage, cut out and discard core and shred the rest finely. Put cabbage in large sauce pan of boiling salted water; bring back to a boil and drain.

2. Melt 1 tablespoon of butter in a large casserole dish or Dutch oven, add the onion, cover and cook until translucent. Peel, quarter and slice apples thinly before adding to pot. Cook for a few minutes, then remove mixture.

3. Add cabbage to dish, layering with onion and apple mixture and sprinkling with the vinegar, sugar and 2 tablespoons water. Season to taste. Cover with thickly-buttered parchment paper and lid, bake for 1 ½ hours, stirring occasionally, until very tender.

4. Soften remaining butter in a bowl and mix in flour. Push cabbage to one side of pan, revealing liquid at bottom. Add a quarter of butter-flour mixture and stir in (liquid will thicken slightly). Push cabbage to other side of pot and repeat. Toss together, and only add more butter-flour mix if any watery liquid is still present. Season to taste with additional sugar and vinegar as needed.

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