Baltic German Beet Relish

1 qt raw cabbage

1 qt beets,Cooked

2 c  plus 2 tbsp. sugar

1 T  salt

1 t  black pepper

1/2 t  red pepper

2/3 c  prepared horseradish,Grated

1    white vinegar

Chop cabbage and beets. Add seasonings and horseradish. Mix

thoroughly. Cover with cold vinegar. Put into quart jars. Cover and

refrigerate. Will keep up to one year in refrigerator.

Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol

4 Servings

1 lb cabbage,head, small

1 T  vegetable oil

2    onions,medium, chopped

1/2 lb pork,lean, cubed

1 lb ground beef,lean

1 t  caraway seeds

1/2 t  salt

1/2 t  pepper

1/2 c  white wine,dry

1 t  vegetable oil

3    bacon,strips, thick sliced

Remove outer, wilted cabbage leaves and core.  Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.  Remove and drain. gently pull off 12 leaves and set aside.  Finely chop the rest of the cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned.  Drain off excess fat.  Add the chopped cabbage, caraway seeds, salt, and pepper.  Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes.

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Baeckeofe – Alsace{ german dessert recipes}

1 Servings

1 lb lamb's shoulder,deboned and Cubed

1 lb beef for stew

1 lb pork,deboned and cubed

1 lg onion

3    to 4 leeks

1    thyme,bay leaves, salt & pepper (t,o taste)

2 cl garlic,minced (or more)

2 c  dry white wine (preferably from als,ace)

3 lb potatoes

1    flour & water

THE NIGHT BEFORE:  Marinade the meats with the diced onion and the leeks, sliced and in rings.  Add the spices and the garlic.  Then add the white wine and keep in refrigerator over night (be sure to seal it tightly, or your refrigerator will smell like spices in the morning).

THE NEXT DAY:  Remove the meat, draining it, but keeping the juices. Grease the roasting dish and cover the bottom with half of the potatoes, peeled and sliced.  Place the marinated meat on top of the potatoes, along with the onions and leeks.  Salt and pepper lightly (I have found that after baking, there isn't much flavor of salt or pepper, so don't be afraid to add more, especially pepper).  Place the rest of the potatoes (also peeled and sliced) on top of meat, covering thoroughly. Pour the marinade over the whole thing, and add water, enough to reach the top layer of potatoes.

Mix together some flour and water, in order to get a rather soft and sticky dough.  Place the lid on the dish and seal it with this dough. Be sure to press the dough firmly, to be sure it is sealed and not just resting on top of the lid.

Bake in a 275-300 degree oven for 2 1/2 to 3 hours.  Serve right from the dish, hot.

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