"ms. tonya" > wrote in message
...
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other sides
> plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is too
> far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA
>===============


This is the Cabbage and Apple recipe that I use. I originally
got it from a 1940-something Time-Life Cookbook. It's absolutely
delicious and doesn't have very much fat in it. Note: The last
time I made it I was out of Currant jelly so I used Strawberry
Jelly/Jam and a teaspoon of raspberry extract and it was divine!
Cyndi


Rotkohl mit Apfeln (Red Cabbage and Apples)


Serves 4-6


32 oz Red Cabbage
2/3 c Red Wine Vinegar
2 TBSP Sugar
2 tsp Salt
2 TBSP Lard or Bacon Fat
2 med Cooking Apples, peeled, cored & cut into 1/2" wedges
1/2 c finely chopped Onions
1 Whole Onion - pierced with 2 whole Cloves
1 small Bay Leaf
1 c Boiling Water
3 TBSP dry Red Wine
3 TBSP Red Currant Jelly


Cut cabbage into quarters. Slice quarters into 1/8" wide strips.
Put into bowl, sprinkle w/ vinegar, sugar, & salt. Toss!


In a pan, melt lard over moderate heat. Add the apples, chopped
onions, and cook for 5 minutes or until brown. Stir frequently.
Add Cabbage, whole onion & bay leaf. Stir. Pour in boiling
water. Bring to a boil over high heat. Stir occasionally.
Reduce heat to lowest point. Cover & simmer for 1 1/2- 2 hours
until tender. Keep moist until done.
Just before serving, remove onion, bay leaf and stir in the wine
and jelly.