Kraut Salat

~from Mom~

Last, but not least, this is my grandmother's recipe. Oma Lukas was an excellent cook! I have never found cole slaw prepared this way. For me it was trial and error lead by my memories and taste. Good luck!

Wash and slice cabbage fine. Place in bowl, sprinkle with salt and pound with a mallet. Let rest for a time. Stir and pound again until cabbage is tender. I found that this depends on how finely the cabbage is shredded. Liquids will form in the bowl from tender cabbage.

Drain cabbage and wring out all excess liquid. Dress with either heavy or light whipping cream, about 1 T. apple cider vinegar, white pepper and sugar to taste. Pour over cabbage and mix well. Refrigerate. Mix well again before serving.

Red Cabbage or Rot Kraut

~from Mom~

1 head of red cabbage, finely shredded
1 large onion - Cut slit in onion and insert one bay leaf. Then add 2 cloves to make your onion look like a face :) .
Add oil to cover bottom of pan and heat.
Place shredded cabbage into hot oil and stir well.
Add 3 T. apple cider vinegar and salt and sugar to taste.
Add one peeled, cored and quartered apple.
Add the onion and some water to keep cabbage from burning.
Keep watch and stir periodically. When cabbage is tender, remove onion and bay leaf if fallen out of the onion. Adjust the sweet and sour to taste. The apple will incorporate with the cabbage.

Beef Goulash

~from Mom~

1 lb. stewing beef, cubed
3 large onions (spanish work well)
2 T. canola oil
salt and white pepper, to taste
1 T. hungarian paprika
1 cup beef broth
1/2 cup sour cream
flour to thicken broth if needed

Saute the meat in hot oil until browned on all sides. Add the onions, salt, pepper and paprika. Add liquid if needed. Cover and simmer over low heat for one hour, stirring occasionally. When meat is tender, adjust seasoning to taste and add flour to thicken. When finished, add sour cream.