Sweet and Sour Braised Cabbage (Rotkohl)

RECIPE

This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).

Yield
8 servings (serving size: about 3/4 cup)

Ingredients
4 slices applewood-smoked bacon (such as Neuske's), chopped
2 cups thinly vertically sliced onion (about 1 large)
3 cups chopped peeled Granny Smith apple (about 2 medium)
10 cup thinly sliced red cabbage (about 2 pounds)
1 cup apple cider
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves
1 bay leaf

Preparation
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Nutritional Information
Calories:139 (25% from fat)
Fat:3.9g (sat 1.7g,mono 1.4g,poly 0.4g)
Protein:3.1g
Carbohydrate:24.4g
Fiber:3.4g
Cholesterol:7mg
Iron:1.1mg
Sodium:399mg
Calcium:61mg

German cooking@home
by cooking mania

Braised Chicken Thighs with Sauerkraut

RECIPE

Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish.

Yield
4

Ingredients
3 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
1 carrot, chopped
1 tart apple, such as Granny Smith, peeled, cored, and chopped
3 cups drained and rinsed sauerkraut (about 1 1/2 pounds)
1 cup canned low-sodium chicken broth or homemade stock
1 teaspoon Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf

Preparation
1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.

2. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.

3. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.

4. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

Wine Recommendation: For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.

German cooking@home
by cooking mania

Hot German Potato Salad

A classic potato salad gets its unique flavor from bacon and a piquant vinaigrette.

Yield
6 servings (serving size: 1 cup)

Ingredients
2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
Cooking spray
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley

Preparation
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.

Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.

Nutritional Information
Calories:195 (30% from fat)
Fat:6.4g (sat 2.2g,mono 2.9g,poly 1.1g)
Protein:8.6g
Carbohydrate:27g
Fiber:2.1g
Cholesterol:20mg
Iron:1.2mg
Sodium:559mg
Calcium:21mg

German cooking@home
by cooking lover

Pork Chops with Fresh Green and Red Cabbage

Yield
Makes 4 servings

Ingredients
1/2 teaspoon fennel seeds
1 1/2 teaspoons caraway seeds
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices
2 cups shredded green cabbage
2 cups shredded red cabbage
1 tablespoon sherry vinegar or cider vinegar

Preparation
1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

4. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:516 (66% from fat)
Protein:37g
Fat:38g (sat 13)
Carbohydrate:4.7g
Fiber:2g
Sodium:674mg
Cholesterol:132mg

German cooking@home
by cooking mania