German Cuisine

Stuffed Cabbage Rolls

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. to enclose filling.

In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne. Place about 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.

Slice the remaining cabbage; place in Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until tender. Makes 6 servings.

Hasenpfeffer

1 large onion, sliced
3 cups white vinegar
3 cups water
1 tablespoon pickling spice
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
1/4 cup all-purpose flour
2 to 3 tablespoons butter
1 cup (about 8 ounces) sour cream

In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.

Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.

Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately. Makes 6 servings.

German Lasagna

3/4 cup butter
3/4 cup all-purpose flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
1/2 teaspoon white pepper, optional
2-1/4 cups milk
1 can (14-1/2 ounces) chicken broth
1 pound smoked kielbasa or Polish sausage, chopped
2 eggs
1-1/2 cups (12 ounces) 4% small-curd cottage cheese
9 lasagna noodles, cooked and drained
1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
2 cups (8 ounces) shredded Monterey Jack cheese, divided

In a saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through. Combine eggs, cottage cheese and remaining pepper.

Spread 1 cup sausage mixture in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack. Repeat layers. Top with the remaining noodles and sausage mixture (dish will be full).

Cover and bake at 350° for 50-60 minutes or until bubbly. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 12 servings.

German Bratwurst

4 bacon strips, diced
5 uncooked bratwurst links
1 teaspoon cornstarch
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon white wine
1 tablespoon cider vinegar
1/8 teaspoon celery seed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.

In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine or additional broth, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.

Gradually add cornstarch mixture. Bring to a boil; cook and stir until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes or until glazed. Makes 5 servings.

Creamy Cabbage-Pork Stew

1 pound boneless pork shoulder, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/2 cups apple juice
2 medium red potatoes, cut into 1-inch chunks
3 medium carrots, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon pepper
3 cups coarsely chopped cabbage
1/2 cup milk

In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Transfer to a 3-qt. slow cooker; stir in the soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high for 3-1/2 hours. Add the cabbage and milk. Cover and cook 2-1/2 hours longer or until meat and vegetables are tender. Makes 6 servings.

Chicken Fricassee With Dumplings

1 bay leaf
9 whole peppercorns
4 whole cloves
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon dried marjoram
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 to 4 tablespoons butter
6 large carrots, cut into 1-inch pieces
1-1/2 cups chopped onions
2 celery ribs, cut into 1-inch pieces
1 can (14-1/2 ounces) chicken broth
1 cup water

Dumplings:
1-1/2 cups biscuit/baking mix
2 tablespoons minced chives
1 egg, lightly beaten
1/4 cup milk
2 tablespoons all-purpose flour
1/2 cup half-and-half cream

Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat.

In a Dutch oven, brown chicken in batches in butter. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes. Discard spice bag.

For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean.

Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings. Makes 6-8 servings.

Dijon Sirloin Tips

1-1/4 pounds sirloin tips, cubed
2 tablespoons butter
1 tablespoon vegetable oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1-1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup heavy whipping cream
Hot cooked noodles
Chopped fresh parsley, optional

In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and drippings over meat. Cover and bake at 300° for 2 hour or until meat is tender. In the same skillet, combine broth, vinegar and soy sauce; bring to a boil.

Boil for 2 minutes; set aside. Combine mustard cornstarch and cream; stir into broth mixture. Bring to a boil; boil for 2 minutes, stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add beef mixture. Serve over noodles. Garnish with parsley if desired. Makes 4 servings.

Smoked Kielbasa Casserole

1 pound smoked kielbasa or Polish sausage, cut into 1/4 inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
3 medium carrots, thinly sliced
2 small onions, sliced into rings
1/2 cup dry red wine or beef broth
2 tablespoons brown sugar
2 garlic cloves, minced
1-1/2 teaspoons dried thyme

Combine all ingredients in a bowl; transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until the carrots are tender. Makes 8 servings.

Bierocks

Dough:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup milk
1/2 cup butter, cubed
2 eggs

Filling:
2 pounds ground beef
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
2 pounds shredded cabbage, cooked and drained

For dough, in a large mixing bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes.

By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.

Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares.

Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. Bake at 375° for 30 minutes or until brown. Makes 24 servings.

Franfurter Kranz Cake

Cake
1 cup butter
6 large eggs
8 tablespoon rum
3-1/2 cup unbleached flour, sifted
1-1/2 cup sugar
1-1/2 teaspoon grated lemon rind
4 teaspoons baking powder

Apricot Glaze
1/2 cup apricot jam

Butter-Creme Filling
1 cup sugar
6 large egg yolks
1 cup unsalted butter
3/4 cup water
1 tablespoon rum

Praline Topping:
2 tablespoon butter
1/2 cup water
1 cup sugar
1 cup blanched, sliced almonds

Cake: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 tablespoon rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not
dry. Gently fold the egg whites into the batter.

Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 tablespoon of rum over each layer.

Butter-Cream Filling: For butter-cream filling, boil sugar and water to a soft ball stage. Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doubled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter.

Praline Topping: While butter-cream is cooking, spread 2 tablespoon butter thickly in a 9x13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar and water to soft ball stage. Stir in almonds, cook until mixture caramelizes. Pour syrup into prepared baking pan.When cool, break up praline and grind it in a blender for a few seconds. Apricot Glaze: Finally heat jam and press through a strainer or sieve to make apricot glaze.

Cake Assembly: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remaining butter cream can be used to decorate the top of the cake. Makes 8 servings.

Red Cabbage with Apples

1 medium onion, chopped
1/4 cup butter
1 medium head red cabbage (2 pounds) , shredded
2 medium tart apples, peeled and chopped
1 cup apple cider or apple juice
1/4 cup packed brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
Minced fresh parsley, optional

In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired. Makes 6 servings.

Sauerkraut Mashed Potatoes

2-2/3 cups water
2/3 cup milk
1/4 cup butter, cubed
1 teaspoon salt
2-2/3 cups mashed potato flakes
1/2 cup sauerkraut, rinsed and well drained
1/3 cup chopped onion
4 bacon strips, cooked and crumbled

In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon. Makes 5 servings.

Chocolate-Almond Sacher Torte

1/2 cup chopped dried apricots
1/2 cup amaretto
1 package (18-1/4 ounces) devil's food cake mix
3/4 cup water
1/3 cup vegetable oil
3 eggs

Apricot Filling:
2/3 cup apricot preserves
1 tablespoon amaretto

Frosting:
4-1/2 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup butter, cubed
1/3 cup boiling water
1 tablespoon amaretto
1 cup sliced almonds, toasted

In a small bowl, combine apricots and amaretto; let stand for 15 minutes. In a large mixing bowl, combine cake mix, water, oil, eggs and apricots. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, heat apricot preserves and amaretto on low until preserves are melted, stirring occasionally; set aside. For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Add butter, water and amaretto. Beat on low until combined. Beat on medium for 1 minute or until frosting achieves a spreading consistency.

To assemble, split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with half of the filling. Top with another cake layer; spread with 2/3 cup frosting.

Top with third layer and remaining filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press almonds into the sides. Cover and refrigerate for several hours before slicing. Makes 12-16 servings.

Spätzle with Herbs

4 cups flour
1 tbsp. salt
2 tbsp. finely chopped flat-leaf parsley
1 tbsp. finely chopped fresh thyme
5 eggs
1 cup milk
4 tbsp. butter, melted
1 tsp. finely chopped fresh rosemary
Salt and freshly ground black pepper

Combine flour and salt in a large bowl. Add parsley and thyme and mix well. In a separate bowl, beat eggs with milk and 1/4 cup water, then whisk egg mixture into flour mixture. Batter should be slightly thicker than pancake batter; if it is too thick, add a little more water.

Bring a large pot of salted water to a boil over high heat. Place spätzle maker over the pot of boiling water. Fill hopper with batter, then move hopper back and forth over grate, allowing spätzle to fall into boiling water. (Spätzle can also be made by pinching off bits of batter with two fingers.)

When spätzle float, remove them from water with a slotted spoon, refresh under cold water, then transfer to a cookie sheet to cool. Repeat, forming, cooking, and cooling spätzle until all batter has been used.

Preheat oven to 350°. Gently toss spätzle with melted butter and rosemary in a large bowl. Season with salt and pepper and transfer to a buttered baking dish. Warm in oven for 25 minutes, then serve. Serves 6 to 8

Sandtorte

1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup butter, at room temperature
3 cups sugar
6 large eggs
1 cup sour cream
2 teaspoons almond extract

Preheat oven to 325°. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder. In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract.

Add flour mixture in three batches, mixing well after each addition. Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely. Makes 16 servings

Easter Kugelhopf

1/2 cup lukewarm water
3/4 cup plus 1 tsp. granulated sugar
2 (1/4 oz.) packages active dry yeast
2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
6 large eggs
1 tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour, sifted
1 cup golden raisins
1/2 cup toasted slivered almonds
2 tablespoons confectioners' sugar, for dusting

Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.

Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.)

Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.

Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.

Preheat oven to 475°. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350° and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter. Makes 8 Servings

Durlacher Hof Ricotta Crepes

Crepes:
1 1/4 cups milk
1 large egg
2/3 cup all-purpose flour
2 teaspoons butter or margarine

Filling and Custard:
1/2 cup raisins
1 carton (15 oz., 1 3/4 cups) part-skim ricotta cheese
1/2 cup sugar
1 large egg yolk
1 large egg
1 cup half-and-half (light cream) or milk
1 teaspoon finely shredded lemon peel
Cranberry sauce
Sour cream (optional)

To make crepes, whirl 1 1/4 cups milk, 1 egg, and flour in a blender until smooth. Place over medium heat a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/4 teaspoon butter and swirl to coat pan. Pour in 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface.

Cook until crepe is dry on top and edge is browned, about 30 seconds. Turn crepe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crepes as made. You need 8 crepes; reserve any extras for another use.

To make filling, soak raisins in hot water for 2 to 3 minutes. Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.

Spoon 1/8 of the filling (about 1/4 cup) across lower third of each crepe, and roll to enclose. Place filled crêpes, seam side down, in a lightly buttered shallow 9- by 13-inch baking dish or shallow casserole.

To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crepes. Bake in a 375° oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.

Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crepes with a wide spatula. Serve warm with cranberry sauce and sour cream added to taste. Makes 8 crepes

Cranberry Sauce
1 1/3 cups fresh or frozen cranberries, rinsed and drained
1/3 cup sugar

In a 2- to 3-quart pan, combine cranberries, sugar, and 1/3 cup water. Bring to a boil over high heat, cover pan, and reduce heat to medium. Stir occasionally, just until berries begin to pop, about 5 minutes. Serve warm or cool. Makes 1 cup

Apples Baked in Phyllo with Pear-and-Pecan Filling

1 tablespoon butter
2 cups chopped peeled Bartlett or Anjou pear
3 tablespoons chopped pecans
2 tablespoons bourbon or water
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon, divided
4 Granny Smith apples, peeled
4 sheets frozen phyllo dough, thawed
Cooking spray
2 tablespoons sugar
1 cup frozen whipped topping, thawed
Mint sprigs (optional)

Preheat oven to 375°. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Melt butter in a medium nonstick skillet over medium heat. Add pear and pecans; sauté 2 minutes. Add the bourbon, syrup, and 1/4 teaspoon cinnamon; reduce heat, and simmer 5 minutes. Cool.

Cut about 1/2 inch from the tops and bottoms of apples, and discard. Core apples three-fourths of the way through from the top using a melon baller. (Do not cut through the bottom.) Fill each apple with 1 tablespoon pear mixture. Set aside the remaining pear mixture.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place 1 apple in center of phyllo; overlap diagonal corners on top of the apple. Place on prepared pan, and coat phyllo with cooking spray. Repeat procedure with remaining apples and phyllo.

Combine 1/4 teaspoon cinnamon and sugar in a small bowl, and sprinkle over apples. Bake at 375° for 30 minutes or until the apples are golden brown. Spoon 1/4 cup remaining pear mixture around each apple; top each serving with 1/4 cup whipped topping. Garnish with mint sprigs, if desired. Makes 4 servings

Pork Goulash

Cooking spray
1 (3-pound) lean, boned pork loin roast, cut into 1-inch pieces
2 bacon slices, chopped
1 cup diced onion
1/2 cup sliced carrot
1/2 cup sliced parsnip
1 cup tomato juice
1 cup beef broth
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon pepper
1 (12-ounce) can light beer
6 cups coarsely chopped Savoy cabbage
3 cups cubed peeled baking potato

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add pork; cook 5 minutes, browning on all sides. Drain; set aside.

Cook bacon in pan over medium heat until crisp. Add the onion, carrot, and parsnip to pan; sauté 10 minutes or until tender. Add tomato juice and next 7 ingredients (tomato juice through beer).

Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add cabbage and potato; cover and simmer 30 minutes or until potato is tender. Makes 8 servings

Beef Cabbage Rolls

1 head savoy cabbage
1 jar (16 oz.) sauerkraut, rinsed, drained, and squeezed dry
1/2 teaspoon paprika
1 pound ground lean beef
3/4 cup finely chopped onion
1 large egg white
3/4 cup dried precooked white rice
1/4 cup chopped parsley
1/4 cup fine dried bread crumbs
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 cup tomato juice
1 cup beef broth
Sour cream

In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat. Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.

Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again. Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves. In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.

In a bowl, mix ground beef, onion, egg white, rice, parsley, bread crumbs, 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Mound 1/8 of the meat mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over meat, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.

Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until meat is no longer pink in center of thickest part (cut to test), about 15 minutes. Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste. Makes 4 servings

Kielbasa and Sauerkraut Pizza

3 tbsp. whole grain mustard
1 large pre-made pizza crust
1 1/2 cups shredded mozzarella cheese, divided
1 cup well-drained sauerkraut
1/2 lb. kielbasa sausage, halved lengthwise and sliced
2 tbsp. chopped red onion

Preheat oven to 400°. Spread mustard over pizza crust; top with 1 cup cheese, sauerkraut, sausage and onion. Sprinkle with remaining cheese and bake for 10 to 15 minutes or until crust is crispy and cheese is melted and lightly browned. Makes 4 to 6 servings.

Sauerbraten

4 to 5 pounds beef roast
1-1/2 tablespoons salt
3 tablespoons minced onion
1 teaspoon cracked black pepper
1 crumbled bay leaves
3 whole cloves
1 cup red wine vinegar
2 cups water
2 tablespoons Mazola Vegetable Plus Oil
1 tablespoon arrowroot
2 tablespoons sugar
6 gingersnaps, crushed
1/2 cup red wine

Place roast in a large bowl or container. Combine salt, onions, cracked black pepper, crumbled bay leaf, whole cloves, red wine vinegar and water and pour over roast. Cover and refrigerate, turning occasionally, for at least 8 hours.

Remove roast from marinade; dry. Heat oil in large skillet. Add roast; browning on all sides. Place meat in roasting pan. Strain marinade; discarding solids. Whisk arrowroot into liquid and add to drippings in skillet. Cook until thick and smooth, stirring constantly. Add sugar, crushed gingersnaps, sugar and wine and cook until creamy. Pour over meat.

Roast at 350° for 2 hours or until meat is done. Baste meat frequently. Remove meat from roaster; let rest 5 minutes and slice. Serve with sauce. Makes 8 servings

Sausage with Apple Sauerkraut

1 medium sweet onion, sliced
3 tablespoons butter
2 medium apples, peeled and shredded
1 tablespoon lemon juice
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup unsweetened apple juice
1 teaspoon caraway seeds
1/2 teaspoon fennel seed, crushed
1 package (16 ounces) smoked Polish sausage

In a large skillet, saute onion in butter for 15 minutes or until lightly browned. In a large bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion.

Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut. Makes 4 servings.

German Spinach

2 packages (10 ounces each) frozen chopped spinach
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Pepper to taste

Cook spinach according to package directions. Drain well and set aside. In a large skillet, saute onion and garlic in butter until tender. Stir in the spinach, bacon, nutmeg, salt and pepper; heat through. Makes 6 servings.

Reuben Meat Loaf

1 egg, lightly beaten
1 medium onion, chopped
1/4 cup sweet pickle relish
1 tablespoon Worcestershire sauce
1 cup soft rye bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1/4 cup prepared Thousand Island salad dressing
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup (4 ounces) shredded Swiss cheese, divided

In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14-in. x 10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer read 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing. Makes 8 servings.