Dutch Oven Cookware

Truthfully you need to practice and know the recipe but anyhow here are two for you. not truly German recipes but they are good. I know I compete in 10 Dutch oven competitions a year and I have 2 D.O. cookbooks I have written,

Braised Cabbage and Turkey Sausage
David Herzog

2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste

In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10

Kraut ‘n Beef Stuffed Bread
David Herzog

1 lb. ground beef
1 ½ c. sauerkraut
1 tsp. fennel seed
1 tsp. pepper
1 ½ tsp. caraway seed
¼ c. Swiss cheese, grated
1 tsp. poppy seed
2 loaves frozen bread dough, thawed

In a 12”, deep Dutch oven, brown the ground beef, drain. Add sauerkraut and spices, stir well to combine. Remove from Dutch oven and set aside.
On a floured surface, knead together the 2 loaves of dough and flatten to ½” thick. Pour the beef mixture into the center of the dough, sprinkle with the Swiss cheese. Gather the dough around the filling and seal together by pinching the dough.
Preheat the oil in the Dutch oven. Place the ball of stuffed dough into the oven with the gathered dough on the bottom. Let rise for 45 minutes with 4 coals on the top and 2 under the oven. Bake at 350o for 35 to 45 minutes until you can smell the bread. Remove from oven and serve hot with a little mustard.
Serves 8 to 10

German Potato Salad
David Herzog

4 lbs. red new potatoes
12 slices bacon
2 c. onion, chopped
¼ c. flour
¼ c. sugar
1 tsp. celery seed
Pepper to taste
1 ½ c. water
1 ½ c. cider vinegar

Boil potatoes in salted water, about 20 minutes. Drain well, and slice potatoes ¼” thick.
While potatoes are boiling, cook bacon until crisp. Drain and crumble, reserving ¼ c. bacon fat.
Saute onion in reserved bacon fat until tender. Stir in flour, 2 tsp. salt, sugar, celery seed, and pepper to taste. Cook 2 minutes, add water and vinegar; mix well. Cook over medium heat, stirring often, until liquid is bubbly, and is thickened to coat the spoon. If the sauce is to thick, thin with water or vinegar.
Stir in potatoes and bacon, heating through, tossing gently to mix. Place in a serving bowl and let salad rest 1 hour before serving.
Serves 12