- Index:
- Potato Pancakes
- Sweet and Sour Red Cabbage
Potato Pancakes
- 1 kg potatoes
- 3 eggs
- 2 onions
- 2 TB flour
- salt
- pepper
- lard (or sunflower oil)
- apple sauce
Peel the potatoes and grate them. Peel the onions and mince them. Process the potatoes, the onions, the flour and the eggs to a dough and season it well. Heat the lard in a pan. Put a handful of the dough into it, flatten it and fry it, until it is golden brown. This way process all the dough. Serve together with the apple sauce.
Sweet and Sour Red Cabbage
- 1 Tbs. olive oil
- 6 oz. applewood-smoked bacon (about 7 slices), cut into julienne (to yield 1-1/2 cups)
- 1 large yellow onion (12 oz.), thinly sliced (to yield 2 cups)
- 1 small head red cabbage (about 2 lb.), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)
- 1 cup dark brown sugar
- 1/4 cup red-wine vinegar
- Kosher salt and freshly ground black pepper
In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 min. Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min. Add the cabbage and cook, stirring regularly, until just wilted, about 5 min. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes. Season with 3/4 tsp. salt and several grinds of pepper. Adjust the acidity or sweetness with a touch more vinegar or sugar if you like, and add more salt and pepper if needed.
