Birthdays – German Dinner


Braised Red Cabbage and German Potato Salad

It’s not every day you turn 14!  The only time of year that I intentionally repeat dinners is on birthdays.  In our house you are allowed to choose whatever you want for dinner on your birthday.  My son chose pasta and meatballs last month.  This month my daughter wanted a German dinner.    Specifically, German potato salad, braised red cabbage and brats with sauerkraut.

Brats with Sauerkraut

So, we spent most of the morning boiling potatoes, shredding red cabbage and cooking bacon.  I have posted the recipe we use for Braised Red Cabbage before (click on title for link) but we also have an amazing German potato salad recipe we have used for years.  It is from the 1978 Better Homes and Garden Salad Recipes book.

One thing I did learn yesterday was to get the best apple cider vinegar you can.  The only brand they had at the local grocery store yesterday was their store brand and I was not happy about it.  It was not strong enough for the cabbage.  It worked okay in the potato salad because the potatoes are a bit bland and it didn’t really need the strength that it needed to cut through the cabbage.  I am going to have to try another grocery store to see if they carry Heinz or another brand next time.

Verdict:

It was awesome!  My house smelled like that yummy mix of bacon and apple cider vinegar.  My daughter was please and even took a leftover brat with sauerkraut and German potato salad to school with her today for lunch.  Not every child wants to take that to school for lunch.

Ingredients:

  • 2 lbs potatoes
  • 8 slices bacon
  • 1 onion, thinly sliced
  • 2 TBSP flour
  • 2 TBSP sugar
  • 1 1/2 tsp salt
  • dash of pepper
  • 1 cup water
  • 1/2 cup apple cider vinegar

Directions:

  1. Cook potatoes in boiling, salted water for 25 to 30 minutes until just about fork tender.
  2. Drain potatoes.  Peel (if desired –  I sometimes leave the skins on) and slice potatoes.
  3. In a large skillet cook the bacon over medium-low heat until crisp.  Be careful not to burn or overheat the grease or your potato salad may taste burnt.  Drain off the drippings saving 1/4 cup.  Crumble bacon and set aside.
  4. Cook onion in the reserved bacon grease until tender but not browned.
  5. Blend in flour, sugar, salt and pepper.
  6. Add water and vinegar to onion mixture.  Cook stirring continuously until thickened.
  7. Stir in bacon and potatoes to onion mixture.  Cook about 5 minutes or until heated through tossing lightly to stir.
  8. Serve warm.

 

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