As where I come from we traditionally eat Hasenpfeffer with potato dumplings and red cabbage .....Here are the recipes for both.
2 lbs Russet potatoes
1 large egg*
1/2 cup plus 1 tbsp corn or potato starch**
1 tsp salt (or to taste)
pepper (to taste)
1/8 tsp nutmeg (optional)
1 tsp finely chopped parsley (for garnish)
CROUTON FILLING (OPTIONAL)
2 tbsp butter
1 slice dry (or toasted) bread (use artisan white bread or German rye sourdough)
pinch salt and pepper
1 tsp parsley, finely chopped
BACON FILLING (OPTIONAL) But everything is better when it has bacon in it
4 slices smoked bacon
1 tbsp cooking oil
1/2 onion, diced
pinch salt and pepper
1 tsp parsley, finely chopped
1. Boil the potatoes until easily pierced with a fork. Drain and let cool down until comfortable to touch. Peel and press through a potato ricer ( a fork and some elbow grease will accomplish the same thing ) , over a large bowl. (While the potatoes are boiling you can prepare one of the two fillings below (optional).
2. Add egg and starch to the riced potatoes, add salt and pepper, nutmeg (if using) and mix with your hands until a soft dough forms. (You may need to add an extra yolk or a whole extra egg if the mixture is too dry).
3. Divide the dough into 8 (or 10) portions*** or simply use a 2/3 cup measure to scoop out equal amounts of dough. Shape each portion of dough into a ball (about the size of a peach). (Optional: if using a filling press into each ball with thumb to create a small cavity, place filling inside, then carefully reshape and reform dumpling).
4. Bring 5 quarts of water to boil. Using a slotted spoon carefully lower each dumpling into the boiling water. Work with 2-3 dumplings at a time. Once the dumplings rise to the surface of the water, let them boil for about 5-6 more minutes. Remove one by one using a slotted spoon and place on a warmed plate. Proceed with the remaining dumplings. Sprinkle a bit of chopped parsley as garnish and serve.
CROUTON FILLING (OPTIONAL)
Cut bread into cubes. Over medium heat melt butter and brown cubes until golden. Season with a bit of salt, pepper and chopped parsley and let cool down.
BACON FILLING (OPTIONAL)
Cut bacon into small pieces. Over medium heat cook bacon and diced onion with the 1 tbsp oil. When all the bacon fat has rendered season with salt, pepper. Let cool down a bit and add the parsley.
Red cabbage with Apples
Ingredients
2 tablespoons olive oil
1 medium yellow onion, sliced thin
1 medium head of red cabbage about 2-1/2 pounds, cored and sliced thin
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
1 bay leaf
¼ cup brown sugar
2 Granny Smith apples, peeled, cored and grated
½ cup unsweetened apple pure juice (not concentrate)
¾ cup red wine vinegar
¼ cup red wine
3 tablespoons grape jelly or red currant jelly (optional)
Instructions
In a dutch oven, add the olive oil and the sliced onions and cook for 2-3 minutes.
Add the red cabbage and braise just until the cabbage is wilted, about 3-5 minutes. Add the remaining ingredients and stir to combine.
Cover and simmer until the cabbage is cooked and tender---do not boil or overcook. Cooking time is about 30 minutes. Remove the bay leaf and serve with a slotted spoon to drain the juices.
There ya go enjoy
I find that this time of the year my pants and shirts shrink for some reason ..... dunno why
Last edited by Scuba1; 11/30/23 10:03 AM.
