Cabbage

Ingredients:

1 head of purple cabbage

1/2 cup onion sliced thin 

1 can of whole beets

1 tbs. light brown sugar

1/4 cup balsamic vinegar 

1 can chicken broth 

Directions: 

In large stock pot combine broth, vinegar, and sugar, stir well.  Remove outer leaves and core from cabbage. Cut cabbage into quarters and then slice as thin as you can. Slice onions thin. Drain beets and cut in half then slice then. Add cabbage, beets, and onion to the broth. Bring to a boil, reduce heat and simmer for 30-45 minutes. 

Beef Roulade

Ingredients:

Thin sliced beef 

2 stalks celery

1/2 onion diced

1/2 lb. bacon crumbled

Stone ground mustard

Toothpicks 

2 pkgs brown gravy

1 can golden mushroom soup 

1/2 cup merlot

2 cups beef broth 

Salt and pepper 

Directions: 

Dice finely onion, celery, and pickle. Squeeze some of the juice out of the pickles using paper towels. Mix in bowl with bacon crumbles. Salt and pepper beef on both sides. Spread mustard thinly on one side of beef. I use a mustard that comes in a squirt bottle, if using mustard from a jar, be very careful about cross contamination with the raw meat. Place about 1/4 cup of the pickle mixture on a slice of beef and roll tightly securing with toothpicks. Repeat until all meat is rolled. Place a few at a time in skillet and use bacon fat to brown well on all sides. Remove from pan and place in glass casserole dish. In large bowl whisk together gravy mix, soup, broth, and wine. Pour over meat. Wrap tightly in foil and bake at 325 degrees for 1 1/2 to 2 hours.  Once done the gravy may need to be thicken. Place beef on platter. Return gravy to deep skillet. Add mixture of 1 tbs. each of cornstarch and cold water mixed together. Bring to boil until thick. 

Kaesespaetzle

Ingredients:

3 cups all purpose flour

1 1/2 tsp. Sea salt

1 1/2 tsp. Ground nutmeg 

1/4 tsp. Black pepper 

6 eggs

6 oz. milk

Water 

Salt

Butter 

3 cups grated cheese:

Elam, Gruyere, Swiss or combination 

Carmelized onions (see below) 

2 tbs. fresh parsley diced 

Tools:

Medium bowl

Large bowl

Large stock pot

Spaetzle maker or large holed cheese grater 

Large slotted spoon 

Large deep casserole dish

Directions:

Sift together dry ingredients in medium bowl. Set aside. In large bowl beat three eggs well. Alternate flour and milk while whisking until dough is smooth. It will be a very moist dough about the consistency of porridge. Let dough rest for 20 minutes. 

In large stock pot bring salted water to a full boil. Spray spaetzle maker with Pam. Hold spaetzle maker over pot. Fill spaetzle maker bowl about half to 3/4 full and slowly move bowl back and forth as the dumplings drop into the water. Repeat until all dough is used. Using slotted spoon stir dumplings. When all are floating to the top remove with slotted spoon and transfer to a bowl. 

Butter large deep casserole dish and preheat oven to 350 degrees. Layer dumplings and cheeses in three layers. Placed caramelize onions on top. Bake 20-25 minutes until all cheese is melted.  Remove from oven and sprinkle with fresh parsley. 

To make Carmelized onions: slice very thinly, two large sweet onions. You can use canola oil and butter, but I prefer using bacon fat to sauté the onions in. You just need enough to coat the bottom of the pan. I normally cut about 1/2 a pound of bacon into chunks and cook until crisp. Then I set the bacon aside. I am also normally making this at the same time that I am making beef roulade so I am already cooking bacon for that. Cook onions over medium heat stirring every five minutes. Cook for 20-30 mins until onions are soft and golden in color. The left over bacon is good sprinkled on top of your spaetzle or you can save for another recipe. The onions can be made ahead of time and refrigerated since they will bake in the oven they will reheat.  

Shrimp Po'boy

Andouille sauce:

3/4 mayonnaise 

1/4 tsp. cayenne 

1 tbl. parsley

1 tbl. Stone ground mustard 

1 tbl. sriracha

2 tsp. Worceteshire sauce 

2 tsp. Lemon juice 

Shrimp: 

1.5 lbs peeled deveined shrimp

1 cup flour

1/2 cup yellow corn meal

Cajun seasoning 

Salt

1/2 cup Milk

Canola oil 

Rinse and drain shrimp. Place in large bowl with milk and stir in 2 tbl. Cajun seasoning. Mix flour, corn meal, and 1 tbl. Cajun seasoning in large ziploc. Drain shrimp and add to bag shake well. In deep pot filled with at least 2 inches of oil, fry shrimp over medium heat 4-5 minutes until golden. Drain on paper towels. Serve on lightly toasted submarine rolls with andouille sauce, lettuce, and tomato.