A Trip to Bavaria
Inspired by a photo Curt L. posted for me, I decided it was time for some good German fare. My mom used to make German style potato salad all the time when we were kids; we all loved it!
Curt's pic that started it all:
http://www.gather.com/viewImage.jsp?fileId=3096224744725910&nav=Namespace
Ground Beef and Cabbage Casserole
1 lb ground beef
1/2 onion, chopped
2 garlic cloves, minced
1/4 head cabbage, thinly sliced
1/2 cup beef broth
1/2 cup sour cream
salt and pepper to taste
In a large pot or Dutch oven cook meat, onion and garlic til meat is well browned. Drain.
Add cabbage and broth and cover. Cook til cabbage is just tender, about 15 minutes.
Stir in sour cream and salt and pepper. Taste and adjust as desired.
Preheat oven to 375°. Spray a 9" square baking pan with cooking spray.
Pour beef mixture into prepared pan and bake til hot and bubbling, about 30 minutes. Let rest 10 minutes before serving.
German Potato Salad
4-5 potatoes, peeled and diced
6-8 slices thick center cut bacon, chopped
1/2 onion, chopped
1-2 t sugar (or to taste)
1-2 T cider vinegar (or to taste)
1/2 cup beef broth
In a large saucepan cook potatoes in boiling salted water til just tender, about 10-15 minutes. Drain.
Meanwhile, in a large frying pan or cast iron skillet cook bacon over medium heat, til browned. Drain on paper towels.
In a bowl, combine potatoes with bacon.
Sauté onion in the same pan til softened, about 5 minutes. Add sugar, vinegar and broth and simmer another 5 minutes. Add onion mixture to potato mixture along with remaining vinegar, tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature.
I served the casserole alongside the potato salad. With a tall beer, of course.
Curt's pic that started it all:
http://www.gather.com/viewImage.jsp?fileId=3096224744725910&nav=Namespace
Ground Beef and Cabbage Casserole
1 lb ground beef
1/2 onion, chopped
2 garlic cloves, minced
1/4 head cabbage, thinly sliced
1/2 cup beef broth
1/2 cup sour cream
salt and pepper to taste
In a large pot or Dutch oven cook meat, onion and garlic til meat is well browned. Drain.
Add cabbage and broth and cover. Cook til cabbage is just tender, about 15 minutes.
Stir in sour cream and salt and pepper. Taste and adjust as desired.
Preheat oven to 375°. Spray a 9" square baking pan with cooking spray.
Pour beef mixture into prepared pan and bake til hot and bubbling, about 30 minutes. Let rest 10 minutes before serving.
German Potato Salad
4-5 potatoes, peeled and diced
6-8 slices thick center cut bacon, chopped
1/2 onion, chopped
1-2 t sugar (or to taste)
1-2 T cider vinegar (or to taste)
1/2 cup beef broth
In a large saucepan cook potatoes in boiling salted water til just tender, about 10-15 minutes. Drain.
Meanwhile, in a large frying pan or cast iron skillet cook bacon over medium heat, til browned. Drain on paper towels.
In a bowl, combine potatoes with bacon.
Sauté onion in the same pan til softened, about 5 minutes. Add sugar, vinegar and broth and simmer another 5 minutes. Add onion mixture to potato mixture along with remaining vinegar, tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature.
I served the casserole alongside the potato salad. With a tall beer, of course.
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