“OCTOBER
FEAST”
( Bratwurst, Red
Cabbage, Spaetzels, and Lentils )
Red Cabbage
Ingredients: 1 medium red cabbage
2 slices of bacon
¼ cup chopped onion
1 green apple
¼ cup cider vinegar
2 tablespoons honey
¾ teaspoon salt
¼ teaspoon caraway seeds
Quarter, core, and thinly shred the cabbage into a large
bowl. Cover the cabbage with cold water and let stand
for fifteen minutes. Dice the bacon and cook in a large
skillet until fat is gone. Chop the onion and add to the
bacon. Cook until onions are golden brown. Drain cabbage
and add to skillet. Peel, core, and thinly slice one apple
and add to skillet. Add cider vinegar, honey, salt, and
caraway seeds to the skillet. Cover the skillet and cook
over low heat for 1 to 1½ hours, stirring occasionally.
If the mixture becomes dry, add boiling water to skillet.
Spaetzels
Ingredients: 1¼ cups flour
1 egg
¼ teaspoon salt
water
In a bowl mix the flour, egg, salt, and enough water
to make the mixture tacky. Spread the mixture on a cutting
board and slice thin pieces off the mixture and allow
the pieces to drop off the board into boiling water. Remove
the spaetzels from the boiling water when they float.
Lentils
Ingredients: ¾ cup lentils
¼ cup sliced carrots
¼ cup sliced celery
pinch of salt
1½ cups water
Rinse the lentils and place them into 1½ cups
of boiling water. Add the salt, carrots, and celery and
cook for 25 minutes on low heat or until the lentils are
soft. Remove the lentils, carrots, and celery from the
water.
Bratwurst
Broil the bratwursts whole or split in half until brown
on both sides.
Arrange the brats, red cabbage, and spaetzels on a plate.
Cover the lentils with the spaetzels. Serve with your
favorite ale or beer.
“SCHMAUS”
“GUTEN APPETIT”
“PROST”
|
