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What's For Dinner? v19.13 -- German Potato Salad + Red Cabbage [1]

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Date: 2024-09-28  

In honor of Oktoberfest I’m recycling a couple of my German recipes. When this posts I’ll be onstage with a German band playing oompah music, and the dinner we’ve been promised will probably look a lot like my picture.

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The brats are poached in beer with some chopped onion and then browned on the grill.

German Potato Salad

serves 6 — from Joy of Cooking, 2019 edition (diaried 10/9/21)

I looked at several of the recipes at the top of the google search and was reminded yet again that bad information on the net isn’t limited to politics and Covid. You do NOT boil potatoes by adding them to boiling water. You put the potatoes in cold salted water and bring it all to a boil together. This misinformation of course won’t kill anyone, but it will produce inferior potato salad. As with American versions of potato salad, the variations are infinite. After thinking it over I went with Joy of Cooking.

2 pounds red or gold potatoes 4 slices bacon ½ medium onion, chopped 1 rib celery, chopped ½ cup cider vinegar ¼ cup water or chicken stock ¼ cup chopped dill pickles ½ teaspoon sugar ½ teaspoon salt ¼ to ½ teaspoon dry mustard, optional 1/8 teaspoon sweet paprika chopped parsley or chives

Put unpeeled potatoes in a deep pot, add cold water to cover by a few inches, and add ½ teaspoon salt per quart of water. Bring to a boil, reduce heat to a simmer, and cook until just tender. Drain, peel if desired, and cut into slices or cubes.

Cook bacon in a skillet over medium heat until crisp. Drain on paper towel. Pour off all but 2 tablespoons of fat from the skillet.

Return skillet to medium-high heat and add onion and celery. Cook until golden, about 7 minutes. Add vinegar, water, pickles, sugar, salt, mustard, and paprika. Bring to a boil. Remove from heat, crumble in the reserved bacon, and add the potatoes, stirring to coat. Garnish with parsley or chives and serve warm.

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Oma’s Braised Red Cabbage

from The Takeout. Makes a lot. (diaried 9/15/18)

3 Tbsp. butter Two medium heads of red cabbage, shredded One green apple—peeled, cored, and thinly sliced Small white onion 5 whole cloves Bay leaf 1 Tbsp. sugar 2 Tbsp. apple cider vinegar 1/4 cup water 1/2 cup red wine (Oma says not to waste the good stuff on this) Salt to taste Tbsp. flour (optional)

In a Dutch oven on the stove, melt butter. Add the cabbage and apple. Poke the cloves into the whole onion, and add the onion to the pot along with remaining ingredients. Cook over medium heat, stirring occasionally, for about an hour or until cabbage is soft but not mushy. Add salt; taste and add vinegar if necessary. If it seems soupy, add flour. Serve warm.

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What’s for dinner at your place?

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