OKTOBERFEST CHICKEN AND RED CABBAGE
I adore Bavarian cuisine! And since there's no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own...This recipe is crazy simple.
Provided by HerbanSpoons
Categories World Cuisine Recipes European German
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
- Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
- Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
- Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 271.2 calories, Carbohydrate 23.9 g, Cholesterol 72.4 mg, Fat 9.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 2.6 g, Sodium 292.2 mg, Sugar 14.1 g
OKTOBERFEST RED CABBAGE
Four generations of our family have made this dish of red cabbage and apples, known as rotkohl ("red cabbage"). We love the tart and sweet flavors. -Diana Likes, Chandler, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat bacon drippings over medium heat. Add cabbage and apples; cook and stir 2-3 minutes. Stir in water, sugar, salt, pepper and cloves., Bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 331mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein.
BAVARIAN BEEF WITH RED CABBAGE
Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.
Provided by Olha7397
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
- Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
- In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
- RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
- Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
- Canadian Living.
Nutrition Facts : Calories 628.9, Fat 34, SaturatedFat 13.5, Cholesterol 106.4, Sodium 496.8, Carbohydrate 51.6, Fiber 5.1, Sugar 35.6, Protein 31.3
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