200 g of Camembert, rind removed
1 tablespoon of butter
1 tablespoon of sweet Hungarian paprika
A tablespoon or 2 of German lager ( I used Dortmunder)
Mash the Camembert, butter and paprika with a fork until smooth. Add a little lager, until it reaches a smooth spreadable consistency. Form into a mound on a plate and serve with fresh rye bread. Top with chopped chives if you have them….
Braised Sweet and Sour Cabbage
2.5 lb head of cabbage, shredded coursely
2 tbsp canola oil
1 chopped onion
1 peeled, cored and chopped Granny Smith
1/2 cup raspberry wine vinegar
1/2 cup sugar
2 small bay leaves
Freshly ground black pepper to taste
Dash of sea salt
Enough water to reach same level as red cabbage
Saute onions in oil. Add red cabbage, apple, vinegar, sugar, bay leaves, salt and pepper. Bring to a boil. Simmer over low heat for about an hour, until it reaches a consistency you like. Readjust seasoning, to your taste. After an hour, I placed the cabbage in another pot, and reduced the cooking liquid until I was left with about a cup of liquid. I added this back to the cabbage.
This recipe is very loosely based on the Rotkraut recipe from the Germany chapter in The Ellis Island Cookbook by Tom Bernardin
I really liked this version. I’ll use the Raspberry wine vinegar again.