Bamberger sauerkraut PDF Print E-mail

Bamberger Sauerkraut

1 small head cabbage
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 pound lean pork, cubed
1 pound lean ground beef
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1 teaspoon vegetable oil
3 to 6 strips thickly-sliced bacon

Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop remaining cabbage.

Heat 1 tablespoon vegetable oil; add onions, pork and ground beef. Cook until lightly browned. Drain off excess fat. Add chopped cabbage, caraway seeds, salt and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 teaspoon of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture; cover with remaining cabbage leaves. Cut bacon strips in half and arrange on top. Bake at 350 degrees F for about 45 minutes.

Yields 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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