Cabbage Rolls

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You might think this is a typo and be searching for the tomato sauce in the ingredients… but you won’t find it.  These are a more traditional cabbage roll, and I have to say I really prefer them this way.  Tomato sauce tends to make the cabbage a little slimy in my opinion too.
Think of them like tasty meatballs wrapped in cabbage leaves.
And of course bacon doesn’t hurt too. 😉

CABBAGE ROLLS
1 large or 2 smaller cabbage heads
1/4 cup cider vinegar
kosher salt
1/2 lb bacon
1 1/2 cups chicken stock

For Filling:
1 lb ground beef
1 lb ground pork
1 large white onion, chopped
2 eggs
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp mustard
1 tsp caraway seeds
1/2 tsp ground celery seed
1/4 cup chopped fresh parsley
1/4 cup breadcrumbs

Bring a large pot of water to a boil with the salt and cider vinegar.  Add the cabbage and boil for 15-25 minutes until leaves are tender.  After 5-8 minutes I use tongs to peel away outer leaves as soon as they will easily peel back with ripping so the inner leaves will soften better.  Remove from water as soon as tender.
Meanwhile, mix together all the filling ingredients.
Line a 9 by 13 inch pan with cabbage leaves and set aside.
Using one or two cabbage leaves (depending on size), place a scoop of filling (I usually do about 1/4 to 1/2 cup of filling per roll, but you can make them smaller or bigger) in the middle and fold bottom up, then sides, then roll the rest of the way to enclose.  Place on tray and repeat until done.
Cook bacon until crisp, reserving drippings.  Chop bacon and set aside.
In hot drippings, sear the cabbage rolls on both sides then place in lined pan.
When done searing them all, add chicken stock and stir to deglaze the pan.  (Basically, you just want to get up all the yummy bits in the bottom of the pan. 🙂 )
Pour sauce over cabbage rolls and sprinkle with reserved bacon.
Top with more cabbage leaves or foil and bake at 375 degrees for about 45 minutes to 1 hour, depending on size of rolls.

Cabbage Rolls

Ingredients

  • 1 large or 2 smaller cabbage heads
  • 1/4 cup cider vinegar
  • kosher salt
  • 1/2 lb bacon
  • 1 1/2 cups chicken stock
  • For Filling:
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large white onion, chopped
  • 2 eggs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp mustard
  • 1 tsp caraway seeds
  • 1/2 tsp ground celery seed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup breadcrumbs

Instructions

  • Bring a large pot of water to a boil with the salt and cider vinegar. Add the cabbage and boil for 15-25 minutes until leaves are tender. After 5-8 minutes I use tongs to peel away outer leaves as soon as they will easily peel back with ripping so the inner leaves will soften better. Remove from water as soon as tender.
  • Meanwhile, mix together all the filling ingredients.
  • Line a 9 by 13 inch pan with cabbage leaves and set aside.
  • Using one or two cabbage leaves (depending on size), place a scoop of filling (I usually do about 1/4 to 1/2 cup of filling per roll, but you can make them smaller or bigger) in the middle and fold bottom up, then sides, then roll the rest of the way to enclose. Place on tray and repeat until done.
  • Cook bacon until crisp, reserving drippings. Chop bacon and set aside.
  • In hot drippings, sear the cabbage rolls on both sides then place in lined pan.
  • When done searing them all, add chicken stock and stir to deglaze the pan. (Basically, you just want to get up all the yummy bits in the bottom of the pan. :) )
  • Pour sauce over cabbage rolls and sprinkle with reserved bacon.
  • Top with more cabbage leaves or foil and bake at 375 degrees for about 45 minutes to 1 hour, depending on size of rolls.
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    Grainy Potato Salad with Salami


    My hubby hates regular potato salad, mainly because of the eggs and mayonnaise (2 ingredients he dislikes).  But this is more like a German potato salad, especially if you use a German style mustard and salami.
    We thought it was even better the next day, the potatoes really take on more flavor after it sits for a bit.  I used some salami from one of my favorite places, Edelweiss Delicatessen.  I have made it with half each red and yellow baby new potatoes, but it’s just as good using just one variety as well.

    GRAINY POTATO SALAD WITH SALAMI

    2 lbs new potatoes, (red, yellow, or half of each)
    6 T cider vinegar, divided
    1 T kosher salt
    1/4 cup coarse mustard
    3 T sugar
    1/4 cup oil
    1/3 cup salami, chopped
    1/4 cup fresh parsley, finely chopped
    2 T thinly sliced green onions
    salt and pepper to taste

    Half potatoes, and place in a pot with 3 T of the cider vinegar and salt.  Add water to cover.
    Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
    Drain potatoes and set aside while you make dressing.
    Make dressing: In a small bowl, whisk together  the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
    Whisk while pouring oil in, then test and add more salt or pepper to taste.
    Pour dressing over potatoes along with salami, parsley, and green onions.
    Stir once, gently, trying to be gentle on potatoes.
    Can be served warm, at room temperature, or cold.

    Recipe slightly adapted from Better Homes and Gardens

    Grainy Potato Salad with Salami

    Ingredients

    • 2 lbs new potatoes, (red, yellow, or half of each)
    • 6 T cider vinegar, divided
    • 1 T kosher salt
    • 1/4 cup coarse mustard
    • 3 T sugar
    • 1/4 cup oil
    • 1/3 cup salami, chopped
    • 1/4 cup fresh parsley, finely chopped
    • 2 T thinly sliced green onions
    • salt and pepper to taste

    Instructions

  • Half potatoes, and place in a pot with 3 T of the cider vinegar and salt. Add water to cover.
  • Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
  • Drain potatoes and set aside while you make dressing.
  • Make dressing: In a small bowl, whisk together the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
  • Whisk while pouring oil in, then test and add more salt or pepper to taste.
  • Pour dressing over potatoes along with salami, parsley, and green onions.
  • Stir once, gently, trying to be gentle on potatoes.
  • Can be served warm, at room temperature, or cold.
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    Favorite Things… Edelweiss Sausage and Delicatessen

    I was going to post a recipe today.. but realized first I should tell you about one of my favorite places, Edelweiss Sausage and Delicatessen in Portland Oregon.
    They have an absolutely amazing selection of charcuterie  (just think amazing cured meats).  Our favorites are landjaeger, paprika pepperoni, and of course the black forest ham… and don’t forget the black forest bacon.  Crazy good.  I forgot to get some in all my excitement last time.. still thinking about it. 🙂
    And of course my hubby would be defastaded if I didn’t bring back some pretzels and their house made mustard (you’ll want to get a pound, just trust me on that one)!
    I took my camera last time I went… but I got so distracted I forgot to take pictures. 🙂
    This is what I came home with…

     

     

     

     

     

     
    Okay, and some cookies too. 🙂  I’m in the process of making my own versions to make at home because I love them so much.  Chocolate spritzers and florentines.  Yum.

     

     

     

     

     

     

     
    They also have a great licorice and chocolate selection, and pretty much everything you might want to have your very own “Oktoberfest” at home.  So if you haven’t gone, swing by sometime, it’s an experience!

    Quick Sauerkraut

     

     

     

     

     

     

     

     

     

     

    I am not a fan of sauerkraut that comes in a can or package.  And I don’t really want to make real kraut.  My Grandma made kraut every year, layering cabbage and salt in a big crock and weighing it down.  It takes a while, and honestly, I’m doubtful we would eat that much of it.
    Enter, quick kraut.  It makes just enough, has a little fresher flavor and texture, and of course gives me an opportunity to remind my hubby that he himself is a “sauerkraut” having been born in Germany. 😉

    QUICK SAUERKRAUT
    1 tsp oil
    1 onion, sliced thinly (about 1 cup)
    1 medium green cabbage, shredded (about 4 cups)
    1 1/4 cups cider vinegar
    1/2 cup apple cider
    1/2 cup water
    1 T kosher salt

    In a large pan over medium heat, heat oil.  Add onion and cook until softened.
    Add remaining ingredients and bring to a boil.
    Cover and simmer on low for about half an hour or until cabbage is tender.
    Add water if too dry.
    Store in an airtight container in the fridge for 2 weeks.

    Recipe slightly adapted from food.com

    Quick Sauerkraut

    Ingredients

    • 1 tsp oil
    • 1 onion, sliced thinly (about 1 cup)
    • 1 medium green cabbage, shredded (about 4 cups)
    • 1 1/4 cups cider vinegar
    • 1/2 cup apple cider
    • 1/2 cup water
    • 1 T kosher salt

    Instructions

  • In a large pan over medium heat, heat oil. Add onion and cook until softened.
  • Add remaining ingredients and bring to a boil.
  • Cover and simmer on low for about half an hour or until cabbage is tender.
  • Add water if too dry.
  • Store in an airtight container in the fridge for 2 weeks.
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    Pork Schnitzel and Easy Gravy

    Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
    While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
    Serve with popovers, mashed potatoes, or spaetzle and some veggies.

    PORK SCHNITZEL
    1 lb pork loin roast (or boneless pork loin chops)
    Oil for cooking (about 1/2 inch deep)
    1 1/2 cups bread crumbs

    Batter:
    1 cup milk
    1/2 cup flour
    1 tsp salt
    1/2 tsp black pepper
    2 tsp paprika
    1 tsp garlic powder
    1/2 tsp black pepper

    Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
    In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
    Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
    In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
    When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
    You can place this in the oven on warm if desired.

    EASY GRAVY
    2 cups cold water
    1/4 cup flour
    1/2 cup instant powdered milk
    1 tsp chicken base (or another desired base- I like Penzey’s the best)
    salt and pepper to taste

    Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

    Pork Schnitzel and Easy Gravy

    Ingredients

    • 1 lb pork loin roast (or boneless pork loin chops)
    • Oil for cooking (about 1/2 inch deep)
    • 1 1/2 cups bread crumbs
    • Batter:
    • 1 cup milk
    • 1/2 cup flour
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 2 tsp paprika
    • 1 tsp garlic powder
    • 1/2 tsp black pepper
    • EASY GRAVY
    • 2 cups cold water
    • 1/4 cup flour
    • 1/2 cup instant powdered milk
    • 1 tsp chicken base (or another desired base- I like Penzey's the best)
    • salt and pepper to taste

    Instructions

  • Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
  • In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
  • Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.
  • In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you've got) heat the oil over medium to medium high heat.
  • When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
  • You can place this in the oven on warm if desired.
  • EASY GRAVY
  • Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.
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    Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

    I wanted some dips to serve with the pretzel bites at our German dinner party.
    I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
    They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
    And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
    HORSERADISH CREAM SAUCE
    1 cup sour cream
    1/4 cup grated fresh horseradish
    1 T dijon mustard
    1 tsp white wine vinegar
    1/2 tsp salt
    1/4 tsp black pepper
    Whisk everything together in a bowl until well combined and smooth.
    Store in the refrigerator for at least 4 hours for flavors to meld.
    Keeps in the fridge for 2-3 weeks.
    Recipe source: Alton Brown
    GERMAN MUSTARD
    1/2 cup brown mustard seeds
    2 T dry mustard
    1/2 cup cold water
    1 cup cider vinegar
    2 T dried minced onion
    3 T brown sugar
    2 cloves garlic, minced
    3/4 tsp salt
    1/4 tsp tarragon
    1/4 tsp cinnamon
    Combine mustard seeds, dry mustard, and cold water in a bowl.
    Cover and let stand 4 hours to overnight.
    Combined remaining ingredients in a saucepan and bring to a boil over high heat.
    Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
    Pour hot vinegar mixture into the bowl of a food processor.  Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
    Pour back into saucepan and cook on low heat until thick, stirring constantly.
    Store in an airtight container in the fridge for up to 1 year.
    PINEAPPLE HONEY MUSTARD
    1/2 cup dry mustard
    1 cup honey
    1/2 cup white vinegar
    2 tsp kosher salt
    1 cup pineapple juice
    Place everything in a saucepan and bring to a boil over medium high heat.
    Reduce heat and simmer until thickened, stirring constantly.
    Store in an airtight container in the fridge.
    Recipe by My Stained Apron
    Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

    Ingredients

      HORSERADISH CREAM SAUCE
    • 1 cup sour cream
    • 1/4 cup grated fresh horseradish
    • 1 T dijon mustard
    • 1 tsp white wine vinegar
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • GERMAN MUSTARD
    • 1/2 cup brown mustard seeds
    • 2 T dry mustard
    • 1/2 cup cold water
    • 1 cup cider vinegar
    • 2 T dried minced onion
    • 3 T brown sugar
    • 2 cloves garlic, minced
    • 3/4 tsp salt
    • 1/4 tsp tarragon
    • 1/4 tsp cinnamon
    • PINEAPPLE HONEY MUSTARD
    • 1/2 cup dry mustard
    • 1 cup honey
    • 1/2 cup white vinegar
    • 2 tsp kosher salt
    • 1 cup pineapple juice

    Instructions

    HORSERADISH CREAM SAUCE
  • Whisk everything together in a bowl until well combined and smooth.
  • Store in the refrigerator for at least 4 hours for flavors to meld.
  • Keeps in the fridge for 2-3 weeks.
  • GERMAN MUSTARD
  • Combine mustard seeds, dry mustard, and cold water in a bowl.
  • Cover and let stand 4 hours to overnight.
  • Combined remaining ingredients in a saucepan and bring to a boil over high heat.
  • Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
  • Pour hot vinegar mixture into the bowl of a food processor. Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
  • Pour back into saucepan and cook on low heat until thick, stirring constantly.
  • Store in an airtight container in the fridge for up to 1 year.
  • PINEAPPLE HONEY MUSTARD
  • Place everything in a saucepan and bring to a boil over medium high heat.
  • Reduce heat and simmer until thickened, stirring constantly.
  • Store in an airtight container in the fridge.
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    Springerle

    Meet the new love in my life. Springerle.  They are dense little German cookies, a silky soft dough is imprinted with an image and left out to dry overnight.  This hardens the image so that it will maintain all of its little details as it bakes.  You can get the molds in all manner of designs, the one I used was ordered from King Arthur Flour, but is made by House On The Hill. (Wish I had ordered from them, for the same price they sell the exact one, but with 2 additional images!)
    I’ve been wanting to try my hand at making them for some time now, and I got very worried when I was making my first batch.  I used King Arthur Flour’s recipe and it was like a brick. I couldn’t even roll it out!  After a quick call to Ute, my mom’s German friend, I had another batch going that looked MUCH better.  Sure enough, when I baked them the next day they turned out perfectly.
    I love how cooking and art meet so well at times, and Springerle is definitely one of those times.
    I keep daydreaming about making a trip to Germany just to buy enough Springerle molds to fill a large suitcase! (I’m sure that will happen soon, just after I attain the Nobel Prize)
    SPRINGERLE
    4 large eggs
    1 pound powdered sugar
    1 pound flour
    2 tsp anise*, optional (extract, oil, or flavoring)
    Beat eggs and sugar well, until they turn into a light and airy cream.
    Add the flour and anise, mix until smooth.  Rest dough for 10 minutes.
    Divide dough into 4 parts. The dough will feel sticky.
    Lightly dust dough with flour, it should feel silky.
    Roll out to about 1/4 inch thick.
    Dust mold lightly with flour and press into dough to leave impression.  Cut out using either a knife, pizza wheel, or decorative wheel.  If your image is a circular one, you can cut out using a biscuit cutter or fluted circle, etc.
    Carefully place cookies on a baking tray lined with parchment paper or a silicone baking mat. (Don’t spray with cooking spray or anything)
    Leave cookies to air-dry for 8 to 24 hours, depending on size.
    Bake at 300 degrees for 12-18 minutes ( again, depending on size)
    Cookies should become pale golden on bottom but the top shouldn’t get any color on them.
    As they bake, you should see “little feet” form, that’s where the cookies rise up at the bottom.
    *You could also substitute lemon flavoring or extract, or really any flavoring you want.
    Don’t forget the 2 most important ingredients in Springerle.. Time and Love!
    Springerle

    Ingredients

    • 4 large eggs
    • 1 pound powdered sugar
    • 1 pound flour
    • 2 tsp anise*, optional (extract, oil, or flavoring)

    Instructions

  • Beat eggs and sugar well, until they turn into a light and airy cream.
  • Add the flour and anise, mix until smooth. Rest dough for 10 minutes.
  • Divide dough into 4 parts. The dough will feel sticky.
  • Lightly dust dough with flour, it should feel silky.
  • Roll out to about 1/4 inch thick.
  • Dust mold lightly with flour and press into dough to leave impression. Cut out using either a knife, pizza wheel, or decorative wheel. If your image is a circular one, you can cut out using a biscuit cutter or fluted circle, etc.
  • Carefully place cookies on a baking tray lined with parchment paper or a silicone baking mat. (Don't spray with cooking spray or anything)
  • Leave cookies to air-dry for 8 to 24 hours, depending on size.
  • Bake at 300 degrees for 12-18 minutes ( again, depending on size)
  • Cookies should become pale golden on bottom but the top shouldn't get any color on them.
  • As they bake, you should see "little feet" form, that's where the cookies rise up at the bottom.
  • *You could also substitute lemon flavoring or extract, or really any flavoring you want.
  • Don't forget the 2 most important ingredients in Springerle.. Time and Love!
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    Caraway Seed Rolls (Kummelbrot-seele)

    These were a big hit at the German dinner party we had recently, and our guest who is from Germany requested the recipe, so I’ll take that as a good sign!  They had a great crust, and went really well with the Sausages and Red Cabbage.  I love the flavor of caraway seeds.  They almost have an herbal flavor, but a little more hearty than that.  If you haven’t used them much I would definitely encourage you to try.  This is a really easy bread recipe, with few ingredients.  It may have 3 raise times instead of the usual 2, and you could omit one, but giving bread an extra raise time will really enhance the yeasty flavor and texture of your bread. So Auf Wiedersehen my friends!
    CARAWAY SEED ROLLS
    Recipe slightly adapted from The Food and Cooking of Germany, by Mirko Trenkner
    9 cups white bread flour
    1 T salt
    1 tsp caraway seeds
    1 pkg active dry yeast
    coarse sea salt
    Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.
    Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.
    Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.
    Knead the dough again and rest for 20 minutes.
    Turn onto a floured surface and shape into a log.
    Cut into 10 even pieces.
    Roll each piece with your hands to form rolls about 6 inches long.
    Line a baking tray with parchment and arrange rolls on the tray.
    Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.
    Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.
    *For a better crust, place a metal container full of water in the oven with the bread.  The steam will create a great crust.
    Caraway Seed Rolls (Kummelbrot-seele)

    Ingredients

    • 9 cups white bread flour
    • 1 T salt
    • 1 tsp caraway seeds
    • 1 pkg active dry yeast
    • coarse sea salt

    Instructions

  • Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.
  • Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.
  • Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.
  • Knead the dough again and rest for 20 minutes.
  • Turn onto a floured surface and shape into a log.
  • Cut into 10 even pieces.
  • Roll each piece with your hands to form rolls about 6 inches long.
  • Line a baking tray with parchment and arrange rolls on the tray.
  • Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.
  • Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.
  • For a better crust, place a metal container full of water in the oven with the bread. The steam will create a great crust.
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    Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)

    I feel quite honored to be able to share this recipe with all of you. This is from my Mom’s friend, Ute, whom was kind enough to share her family’s recipe with me. I made it when she and her husband came over for dinner and I got the approval of making the cake properly. Phew!

    The only change I made to it was omitting 2 T of cherry liquor and 2 T water. Instead, I used liquid from the cans of cherries, since that water had some cherry flavor in it. It was really fun to try my hand at such a special family recipe and I hope you all will give it a try as well. One of my favorite things about German cuisine is the combination of sweet and sour flavors. The sour cherries pare so well with the sweet chocolate and whipped cream. Yum!

    Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)
    Recipe adapted slightly from Ute G.
    1/2 cup sugar
    1/2 cup butter, softened
    6 egg yolks, separated
    4 T liquid from cherries
    4 oz (about 1 cup) almonds, peeled and ground (I ground slivered almonds since they’re peeled)
    4 oz sweet bakers chocolate, ground (save aside a small amount to decorate)*
    1 T vanilla extract
    1/2 cup flour
    1 tsp baking powder
    1 quart heavy whipping cream
    1 cup powdered sugar
    4 tsp instant clearjel, optional*
    2 cans sour cherries in water
    Cream butter and sugar together in a large bowl until well combined.
    Add egg yolks (saving egg whites), water from cherries, almonds, chocolate, vanilla, flour, and baking powder.  Mix well.
    In a separate bowl, whip the egg whites (and a spoon of sugar or two so it gets nice and stiff).
    It should come out of your bowl clean and not stick to the sides or be runny when done.
    Gently fold into your cake batter.
    Grease and flour a nine inch cake pan.  Fill with batter.
    Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.
    Let cool 10-15 minutes in pan and then remove out of pan and cool completely on a wire rack.
    Cut into three layers.
    Whip cream with powdered sugar and instant clear jel.
    Spread a liberal amount on first cake round.
    Drain cherries and evenly distribute almost a whole can on first layer, saving just a few aside.
    These are the cherries I used, if you live near a German market you may be able to buy a large jar there, then you’ll only need one jar.
    Top with another cake round, spread more whipped cream, and add the next can of drained cherries, saving just a few aside again.
    Top with last cake round and spread whipped cream on top and sides.
    Dust with grated chocolate, or use a vegetable peeler to shave off larger pieces of chocolate and top with those.  If desired, pipe some rosettes with whipped cream around edge of top of cake, and top each with a cherry that was saved aside from earlier.
    *NOTE: You could probably melt the chocolate and cool slightly instead of grating it as well.
    You don’t have to use the instant clear jel, it just stabilizes the whipped cream.
    Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)

    Ingredients

    • 1/2 cup sugar
    • 1/2 cup butter, softened
    • 6 egg yolks, separated
    • 4 T liquid from cherries
    • 4 oz (about 1 cup) almonds, peeled and ground (I ground slivered almonds since they're peeled)
    • 4 oz sweet bakers chocolate, ground (save aside a small amount to decorate)*
    • 1 T vanilla extract
    • 1/2 cup flour
    • 1 tsp baking powder
    • 1 quart heavy whipping cream
    • 1 cup powdered sugar
    • 4 tsp instant clearjel, optional*
    • 2 cans sour cherries in water

    Instructions

  • Cream butter and sugar together in a large bowl until well combined.
  • Add egg yolks (saving egg whites), water from cherries, almonds, chocolate, vanilla, flour, and baking powder. Mix well.
  • In a separate bowl, whip the egg whites (and a spoon of sugar or two so it gets nice and stiff).
  • It should come out of your bowl clean and not stick to the sides or be runny when done.
  • Gently fold into your cake batter.
  • Grease and flour a nine inch cake pan. Fill with batter.
  • Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.
  • Let cool 10-15 minutes in pan and then remove out of pan and cool completely on a wire rack.
  • Cut into three layers.
  • Whip cream with powdered sugar and instant clear jel.
  • Spread a liberal amount on first cake round.
  • Drain cherries and evenly distribute almost a whole can on first layer, saving just a few aside.
  • These are the cherries I used, if you live near a German market you may be able to buy a large jar there, then you'll only need one jar.
  • Top with another cake round, spread more whipped cream, and add the next can of drained cherries, saving just a few aside again.
  • Top with last cake round and spread whipped cream on top and sides.
  • Dust with grated chocolate, or use a vegetable peeler to shave off larger pieces of chocolate and top with those. If desired, pipe some rosettes with whipped cream around edge of top of cake, and top each with a cherry that was saved aside from earlier.
  • NOTE: You could probably melt the chocolate and cool slightly instead of grating it as well.
  • You don't have to use the instant clear jel, it just stabilizes the whipped cream.
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    Sausages and Red Cabbage

    I’ve been on a German kick lately.  My grandfather was German and while he passed away before I was born, I always feel more connected to that part of my family when I cook German food.  My husband, being an air force “brat”, was born in Germany and is part German as well.  So recently when I bumped into some old friends of my parents, I jumped at the chance to have them over for a German dinner (since she is from Germany I thought she’d be a good judge of how my “German” cooking is).
    She shared a fabulous recipe I’ll be sharing this week as well.  This is one I made myself, and it got great reviews.  I have to give credit to the Butcher Boys (our local butcher shop), who sell the most AMAZING sausages.  German Garlic.  Heaven.  In a sausage casing.  And I don’t like sausages! Especially hot dogs. Yech!  But these?  They changed my mind.
    This is a super quick dish, and would be nice served with some crusty bread, maybe some potatoes too. And don’t forget some German mustard too.  They real key is to simmer gently without breaking the sausage casing.  So don’t overcook if you can help it.
    Check back all week for more German recipes!
    SAUSAGES AND RED CABBAGE
    Recipe by My Stained Apron 
    1/2 head cabbage, shredded
    1 white onion, sliced thin
    drizzle oil
    German sausages (We love the German Garlic Sausages from Butcher Boys)
    1/4 cup vinegar
    1/2 cup apple juice
    salt and pepper, to taste
    Sear the cabbage and onion in a large skillet over medium high heat.  Add sausages, vinegar, and apple juice.
    Cover and turn down to a simmer.  Simmer gently until sausages are warmed through.
    Season with salt and pepper, serve warm.
    Sausages and Red Cabbage

    Ingredients

    • 1/2 head cabbage, shredded
    • 1 white onion, sliced thin
    • drizzle oil
    • German sausages (We love the German Garlic Sausages from Butcher Boys)
    • 1/4 cup vinegar
    • 1/2 cup apple juice
    • salt and pepper, to taste

    Instructions

  • Sear the cabbage and onion in a large skillet over medium high heat. Add sausages, vinegar, and apple juice.
  • Cover and turn down to a simmer. Simmer gently until sausages are warmed through.
  • Season with salt and pepper, serve warm.
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