recipes 120303

December 03, 2003

Bavarian Red Cabbage

(Rotkohl mit Speck)

5 slices bacon

3 onions, chopped

1 tablespoon flour

1/4 cup red wine vinegar

1/2 cup red wine


Freshly ground pepper

2 pounds red cabbage


1/4 teaspoon caraway seed (optional)

1 apple, peeled, cored and diced

In a heavy, enameled casserole dish, saut the bacon over meduim heat to render the fat. Do not allow the fat to brown. Remove the bacon and reserve for other uses.

Add the onions to the casserole and saut until translucent. Sprinkle in the flour while stirring. Cook for about 30 seconds, then slowly pour in the vinegar and the wine. Stir briskly to avoid lumps.

Add the red cabbage, caraway seed and apple. Season with salt and pepper. Mix all the ingredients together and cover.

Cook for about 20 minutes, or until the cabbage is tender but not soggy.

Serves 4 to 6.

Green Bean Salad


3 tablespoons red or white wine vinegar

3 tablespoons olive oil

1/2 cup chicken stock, fresh or canned

2 teaspoons salt

Freshly ground black pepper

1 teaspoon finely chopped fresh dill

1 teaspoon finely chopped parsley

1 pound fresh green beans

1 sprig fresh summer savory, or 1/4 teaspoon dried summer savory

In a small bowl, combine the vinegar, oil, chicken stock, 1 teaspoon of the salt and a few grindings of pepper, and beat them vigorously with a whisk to blend thoroughly. Stir in the dill and parsley, and taste for seasoning. Cover the bowl, and set the dressing aside.

With a small, sharp knife, trim the ends off the beans, and cut them into 2-inch lengths. In a 3- to 4-quart saucepan, bring 2 quarts of water, the remaining 1 teaspoon of salt and the summer savory to a bubbling boil over high heat. Drop the beans in by the handful. Return the water to a boil, reduce the heat to moderate, and boil the beans, uncovered for 10 to 15 minutes, or until they are tender but still slightly firm. Do not overcook them.

Immediately drain the beans in a colander and run cold water over them for a few seconds to set their color and keep them from cooking further. Spread them out on paper towels and pat them dry.

Transfer the beans to a large mixing bowl and pour the dressing over them. Stir thoroughly to coat them well, taste for seasoning, and chill for at least 1 hour before serving.|12/3/03***

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