4 tablespoons rendered bacon fat
2 tablespoons sugar
1 small yellow onion, chopped
4 cups shredded red cabbage
2 tart red apples, such as Jonathan, cored and sliced thin, but not peeled.
2 tablespoons cider vinegar
1 1/2 teaspoons caraway seeds
1 to 1 1/2 pounds German sausage, bratwurst, or Polish-style smoked sausage
1 pound new potatoes
salt and pepper to taste
1 cup beer
Melt the bacon fat in a large skillet over medium heat.
Add the sugar and cook, stirring often, until the sugar browns, about 4 minutes.
Reduce the heat to medium-low, add the onion and saute it until it is golden, about 5 minutes.
Add the cabbage, apples, vinegar and caraway seeds, and stir to blend.
Place the sausage links and the potatoes on top of the cabbage mixture.
Season with salt and pepper, and pour the beer over all.
Bring the mixture to a boil, over medium-high heat, reduce the heat and simmer covered for about 45 minutes.
Taste, adjust the seasonings and serve hot.
This recipe serves 4 to 6 and can be easily doubled.
Pumpkin walnut bread
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs, at room temperature
1/3 cup water
1 1/2 cups sugar
1 cup canned pumpkin puree
1/2 cup canola or vegetable oil
1 teaspoon pure vanilla extract (don’t use imitation)
1 cup chopped toasted walnuts
Preheat the oven to 350 degrees and position an oven rack in the center.
Lightly coat a 9-by-5-inch loaf pan with melted butter or canola oil spray and line it with a piece of parchment paper that extends 1 inch beyond the edge of both sides of the pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger and salt until thoroughly blended.
In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable or canola oil and vanilla extract and blend well.