Bavarian Potato Salad Kartoffelsalat:
2 pounds Yukon Gold potatoes
6-8 slices bacon, diced
1/2 cup finely chopped sweet yellow onion
1 cup beef stock
6 Tablespoons Rice Wine vinegar
1 Teaspoon mustard, Bavarian Handlmaier Sweet German mustard
2 Tablespoons vegetable oil
1 Teaspoon sugar
1/4 Teaspoon whole Caraway seeds
1 Teaspoon salt, or more to taste
1/4 Teaspoon black pepper
2 Tablespoons chopped parsley
Boil the potatoes in large pot until fork tender. Cook the bacon in a skillet over medium heat till crispy. Take out the bacon and set it aside. Leave the bacon fat in the pan. Add the sweet yellow onion to the pan and saut until translucent. Add beef broth and bring to a simmer. Turn down the heat & add the rest of your ingredients - Rice Wine vinegar, Handlmaier Sweet German mustard, oil, sugar, caraway seeds, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Cut the potatoes into 1/4" cubes remove the skin and put them in a large bowl. Pour the hot dressing over the potatoes. Mix the potatoes gently. Then fold in the bacon pieces that were set aside. Let the potato salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing. Any leftovers will keep in the fridge for 3 days. Before serving just let the leftovers come up to room temperature.
Bavarian German Red Cabbage - Rotkohl:
2 Tablespoons butter
1 Sweet yellow onion chopped
1 large Granny Smith apple peeled and chopped
1 head red cabbage sliced very thin
6 Tablespoons red wine vinegar or Rice Wine Vinegar
1 cup apple juice
1 Tablespoon granulated sugar
2 Tablespoons cherry preserves
1 bay leaf
1/2 Teaspoon salt
2 whole cloves
2 juniper berries
Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples to dutch oven. Saute for 7-10 minutes until soft. Add the cabbage to the onions and apples. Cook 5 minutes, stirring frequently. Add the vinegar, apple juice, sugar, bay leaf, cloves, juniper berries, and salt. Bring the to a boil, then cover & reduce heat to a simmer. Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.
2 pounds Yukon Gold potatoes
6-8 slices bacon, diced
1/2 cup finely chopped sweet yellow onion
1 cup beef stock
6 Tablespoons Rice Wine vinegar
1 Teaspoon mustard, Bavarian Handlmaier Sweet German mustard
2 Tablespoons vegetable oil
1 Teaspoon sugar
1/4 Teaspoon whole Caraway seeds
1 Teaspoon salt, or more to taste
1/4 Teaspoon black pepper
2 Tablespoons chopped parsley
Boil the potatoes in large pot until fork tender. Cook the bacon in a skillet over medium heat till crispy. Take out the bacon and set it aside. Leave the bacon fat in the pan. Add the sweet yellow onion to the pan and saut until translucent. Add beef broth and bring to a simmer. Turn down the heat & add the rest of your ingredients - Rice Wine vinegar, Handlmaier Sweet German mustard, oil, sugar, caraway seeds, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Cut the potatoes into 1/4" cubes remove the skin and put them in a large bowl. Pour the hot dressing over the potatoes. Mix the potatoes gently. Then fold in the bacon pieces that were set aside. Let the potato salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing. Any leftovers will keep in the fridge for 3 days. Before serving just let the leftovers come up to room temperature.
Bavarian German Red Cabbage - Rotkohl:
2 Tablespoons butter
1 Sweet yellow onion chopped
1 large Granny Smith apple peeled and chopped
1 head red cabbage sliced very thin
6 Tablespoons red wine vinegar or Rice Wine Vinegar
1 cup apple juice
1 Tablespoon granulated sugar
2 Tablespoons cherry preserves
1 bay leaf
1/2 Teaspoon salt
2 whole cloves
2 juniper berries
Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples to dutch oven. Saute for 7-10 minutes until soft. Add the cabbage to the onions and apples. Cook 5 minutes, stirring frequently. Add the vinegar, apple juice, sugar, bay leaf, cloves, juniper berries, and salt. Bring the to a boil, then cover & reduce heat to a simmer. Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.
