Oktoberfest
Recipes supplied by Margie Powell
German Red Cabbage (Rotkohl)
3 lb. red cabbage - core, shred, salt with 3 T salt. Let stand 10 minutes.Squeeze out moisture with hands.
Sauté 1/2 lb. finely sliced onion. in 3 oz. oil
Add 2 oz. sugar and caramelize
Peel and shred 1 1/2 lbs. of green apples.
Add to onion mixture with 2 oz. cider vinegar, 1/2 cup red wine
Mix in cabbage and cover. Cook over slow fire or in oven 35 minutes.
If dry, add more wine. Should be sweet and sour.
Hot German Potato Salad
Boil with skins on, 1 pound potatoes*Sauté:
4 slices chopped bacon
1/4 cup chopped green onion
Peel, cube or slice cooked potatoes
Add:
2 T. vinegar (cider best)
1/2 t. salt
1/2 t. dill seed
Toss bacon, onion and potatoes together.
When ready to serve add 1/2 cup mayonnaise. (Use more if it looks dry)
This should be served hot.
NOTE: If making ahead, cook and peel potatoes, cook onions and bacon.
Add other ingredients, except for mayonnaise. Heat in oven or
microwave, add mayonnaise just before serving.
*For a crowd to go with red cabbage triple this recipe.