with Red Cabbage & Thyme Dumplings
Most Germans enjoy meat, and pork is the national favorite. Germans have been eating pork for hundreds of years. Early Germans once hunted boars, a type of wild pig. The reason pork became the meat of choice in Germany is due to the environment: much of Germany is wooded or mountainous. Most of the land is poorly suited to the large-scale raising of cattle and sheep that do best in large pastures. Pigs, on the other hand, do well on smaller farms. More than half of all the meat consumed in Germany is pork.
This favorite German pork recipe is perfect for a cool fall evening.
⅓ cup + 1 tablespoon red or black currant jelly
1 tablespoon Bavarian beer vinegar or white vinegar 1 (2-pound) pork tenderloin
Salt and pepper
1 tablespoon olive oil
3 cups drained German pickled red cabbage
1 (6.8-ounce) box Bavarian potato dumpling mix
2 teaspoons fresh thyme leaves, plus thyme sprigs to garnish
Preheat oven to 425° F. In a small bowl, combine ⅓ cup currant jelly and vinegar, and set aside. Season tenderloin all over with salt and pepper, and rub with olive oil. Place on a rack in a shallow roasting pan. Roast 20 minutes. Spoon some glaze over tenderloin. Roast until a meat thermometer inserted in the center of tenderloin registers 160° F., about 15 more minutes. Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.
For red cabbage
While pork is roasting, place cabbage in a saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.
For potato dumplings
While pork is roasting, prepare dumpling mix according to package directions, stirring in fresh thyme before cooking. (Most mixes require 5 to 10 minutes to prepare and 20 minutes to boil.)
To serve, slice tenderloin and arrange on a platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in a separate bowl.
Red Cabbage — Superfood
Red cabbage is another so-called “Superfood” purported to have healthful benefits. Studies suggest that it could cut the risk of developing Alzheimer’s disease and it is also low in calories. Red cabbage is fiber- and calcium-rich and has twice the vitamin C of green cabbage.
Rotkohl or Rotkraut (red cabbage) as it is known in Northern Germany or Blaukraut (blue cabbage) as it’s known in the South (so named since it takes on a bluish/purple tinge when cooked) is a staple in German diets. It is a perfect accompaniment to meats and game and makes a particularly tasty side dish at holiday dinners. It can be eaten hot or cold, as a side dish, in salads, where it can add a splash of color, in soups and as a topping for sandwiches.
Some Germans make their own braised Rotkohl but in the age of conven- ience foods, many prefer to use red cabbage from a jar or can. There are several brands of genuine German Rotkohl or Apfelrotkohl (red cabbage with apples) available for purchase in U.S. retail stores and online.
from German Agricultural Marketing Board (germanfoods.org)