Bavarian Red Cabbage

 1 large head red cabbage (2 1/2-3#), shredded

3 Tbls. bacon drippings

1 large onion, chopped

2 medium apples, peeled, diced

1/2 cup red wine vinegar

2 Tbls. brown sugar

1 tsp. salt

1 bay leaf

1/2 cup red currant jelly

 Heat bacon drippings and saute onion, add cabbage and cook over low heat until wilted.  Add Apple, vinegar, sugar, salt, and bay leaf.  Cook over low 2 hours, stirring several times.  Add jelly, stil until blended.  Cook another 10 minutes. 

Konigsberger Klopse (German Meat Balls)

2 slices bread torn in small pieces and soaked in 1/4 cup milk
3/4 lb. ground pork
3/4 lb. ground beef
2 eggs
1/4 cup finely chopped onion or 1 tbl. dry minced onion
3 tbls. chopped fresh parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. lemon rind
1 tsp. lemon juice
1 tsp. worchestershire sauce

Combine all ingredients and shape in 1-inch balls (about 48). Drop into 5 cups boiling beef bouillion or stock. Simmer, covered, for 10 minutes. Remove and cover. In saucepan melt 1 cube or 8 tbls. butter. Add 1/2 cup flour. Stir and cook until smooth. Add four cups of broth and cook smooth. Stir in 4 tbls. sour cream or 4 tbls. lemon juice or more to taste. Pour gravy over meatballs and serve with spatzle.

Sauerbraten

Ingredients
4-5 lb. boneless rump roast
1/2 cup red wine vinegar
1/2 cup burgandy wine
1 1/2 cups water
1 medium onion, sliced
5 peppercorns
4 juniper berries
3 bay leaves
1 teaspoon salt

Directions
Marinade 2-3 days. Remove meat and brown meat on all sides in 3 Tablespoons fat. Add 1/2 cup chopped onion, 1/2 cup chopped carrots, 1/4 cup chopped celery. Cook until soft. Pour in strained marinade. Cover tightly and bake 325º three hours. Remove meat. Add enough crushed ginersnaps to thhicken gravy. If gravy is too strong you can add water and thicken with some flour.

German Sour Cherry Soup

Ingredients
1 pound fresh or canned or jarred sour cherries
2 whole cloves
1 cinnamon stick
1 piece lemon zest (a 1 inch wide strip from around the middle)
1/8 teaspoon salt
2/3cup (or more) sugar
¼ cup quick cooking tapioca
3 to 4 tablespoons sour cream

Directions
Pit the cherries. Save 10 of the pits and tie them in cheesecloth.
In a non-reactive medium large saucepan, combine the pitted cherries, the parcel of pits, the cloves, cinnamon stick, lemon zest, and 4 cups water, Bring to a boil, partially cover, and boil until the cherries soften, about 8 minutes.
Meanwhile, in a bowl, combine the salt, sugar, and tapioca. Slowly add to the cooked cherries, stirring to combine. Bring the mixture back to a boil. Reduce the heat and simmer for about 8 minutes more. Add more water, if needed.
Set the mixture aside to cool. Remove the cloves, cinnamon stick, lemon zest, and cherry pits. Cover and chill thoroughly.
Serve chilled, with a dollop of sour cream on top and cinnamon toast on the side.

Quick Borsch

Ingredients
2 cans (1#)shoestring beets, undrained
2 cans (20 ½ oz.)condensed beef broth, undiluted
1 tbl. Snipped fresh dill or 1 tsp. Dried
2 tbls. instant minced onion
1-2 cups chopped raw cabbage
1 clove garlic, minced
1 ½ tsps. Salt
6 tbls. lemon juice
3 tbls. brown sugar

Dairy sour cream

Directions
Combine beets, broth, dill, onion, cabbage, garlic, salt, lemon juice,
sugar, and 1 ½ cups water. Over med. Heat, bring to boiling.
Reduce heat; simmer, uncovered, 15 min. Serve hot, each serving
topped with a spoonful of sour cream. Makes about 8 cups.

I usually use a leftover roast and just use beef bouillon and water.
have also just browned beef stew meat and added fresh onion and
garlic and then the liquid and let cook until tender before adding the
rest of ingredients. You can adjust the sugar and lemon juice to suit
your taste.

German Potato Salad

Ingredients
6 potatoes
6 slices bacon or 3 Tbls. drippings
1/4-1/2 c. chopped onion
1/2 tsp celery seed
2 Tbls. sugar
1/3 c. vinegar
1/4 c water
2 Tbls. flour
salt and pepper

Directions
Cook potaotes and peel and dice. While cooking potatoes, cook bacon or melt
drippings. Fry onion in bacon. Stir in flour. Add remaining ingredients
like you are making a gravy. Fold in potatoes. I usually make more
dressing if potatoes are big. If I use drippings instead of frying up bacon
I usually add canned bacon bits as I get the large can from Costco

Spicy German Pork

Ingredients
4 pork shoulder steaks 1 inch thick
1/4 Cup butter
2 Tablespoons bottled gravy sauce
2 teaspoons salt
1/3 teaspoon pepper
1/4 Cup brown sugar
6 Tablespoons wine vinegar
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon cloves

Directions
Brown pork in butter, then add the rest of the ingredients. Cover and cook one hour. Thicken with a little water and cornstarch , mix and cook until thickened.

Spaetzle

Ingredients
2 1/4 Cups flour
1/2 teaspoon salt
2 eggs
1 Cup milk

Directions
Beat all together. Run through spaetzle maker into boiling water. Cook until noodles rise to top, take out and drain. Top with butter.

German Green Bean Salad

Ingredients
6 Tablespoons wine vinegar
6 Tablespoons Oil (optional)
1 Cup chicken stock or water with chicken bouillon
4 teaspoons salt
pepper to taste
2 teaspoons chopped fresh dill or dried
2 teaspoons dried summer savory
3 cans french cut green beans
Mix all ingredients together and add green beans
Refrigerate at least 12 hours before serving