German Red Cabbage (Blaukraut)

Ingredients

1 medium head red cabbage, shredded
1 Tbsp. extra virgin olive oil
1/3 cup red wine
1/2 medium onion, finely diced
1 apple, peeled, cored, and finely diced
2 vegetable bouillon cubes
4 Tbsps apple cider vinegar
1 tsp sugar
1 cup water
Salt and pepper

Preparation:

• Heat olive in a large pot over medium heat.
• Add and onion and saute until translucent.
• Add the 1/3 cup of red wine
• add the shredded cabbage, 1/2 of apple, 1 bouillon cube, 2 Tbsps vinegar, 1/2 tsp sugar, 1/2 cup water, season with 1/2 tsp salt and 1/4 tsp pepper.
• repeat the layer, adding the other half of the ingredients in the same fashion.
• Stir, and simmer, covered, for about 30 minutes or until cabbage is soft
• Taste, and adjust seasoning, if needed.

Kartoffelsalat--Hot German Potato Salad

2 lbs new potatoes (red or white)

1/3 lb side bacon

1 stalk celery, small dice

1/2 tsp dry mustard

1 tsp flour

1 tsp flour

4 Tbsp cider vinegar

1/2 C good beef stock

Salt. Pepper- to taste

Chopped parsley-for garnish

Procedure:

1. Boil potatoes in their skins until done but do not over cook. cool, peel and slice into a bowl.
2. Cook bacon until starts to crisp-do not over cook. Reserve pan fat. drain bacon on paper towel.
3. Sauté onion and celery in pan until onions start to become transparent.
4. Crumble bacon into small pieces.
5. Add sugar, flour and dry mustard to celery onion mix. stirring well to form a roux. 
6. Slowly add stock and vinegar, stirring constantly.
7. cook until sauce starts to thicken.
8. Pour sauce over potatoes. Add crumbled bacon and mix very gently. Adjust seasoning with salt and pepper. Garnish with chopped parsley. Serve at room temperature.