Bratwurst Platter, Sauerkraut, Sweet and Sour Red Cabbage, Spätzle and Yellow Mustard

Ingredients

• 2.5 lb Green Cabbage (About 1 medium head)
• 1.5 tbsp Sea Salt (Fine, non-iodized)
• 1 tbsp Caraway Seeds (Optional, for classic flavor)

Instructions

1. 1

   Prepare Cabbage and Jar

   • Sterilize a 1-quart (or 1-liter) wide-mouth glass jar and its lid by washing with hot, soapy water and rinsing thoroughly. Allow to air dry completely.
   • Discard the wilted or damaged outer leaves of the cabbage. Peel off one or two clean, large outer leaves and set them aside.
   • Quarter the cabbage through the core. Cut out the dense core from each quarter.
   • Thinly slice the cabbage into shreds, about 1/8-inch thick. A mandoline slicer works well for uniform cuts, but a sharp knife is also effective.
2. 2

   Salt and Massage

   • Place the shredded cabbage in a large, non-reactive bowl (stainless steel or glass).
   • Sprinkle the non-iodized sea salt and optional caraway seeds over the cabbage.
   • Begin massaging and squeezing the cabbage with clean hands for 5 to 10 minutes. This process breaks down the cabbage's cell walls, causing it to wilt and release its natural juices, which will become the brine.
3. 3

   Pack the Jar

   • Grab handfuls of the wilted cabbage and pack it tightly into the sterilized jar. Use your fist or a wooden tamper to press down firmly after each addition, removing air pockets.
   • Pour any brine left in the bottom of the bowl into the jar. The brine level should rise above the cabbage.
   • Ensure the cabbage is fully submerged under the brine by at least 1 inch. This is crucial to prevent mold.
   • Fold the reserved whole cabbage leaf and place it on top of the shredded cabbage, tucking it down the sides to keep the small pieces from floating.
   • Place a fermentation weight (or a small, clean glass jar that fits inside the larger one) on top of the whole leaf to keep everything submerged.
4. 4

   Ferment

   • Cover the jar. If using a standard lid, screw it on loosely to allow fermentation gases to escape. If using an airlock lid, follow its instructions.
   • Place the jar on a plate or in a shallow dish to catch any potential overflow from active fermentation.
   • Store the jar in a cool, dark place, ideally between 60-70°F (15-21°C), away from direct sunlight.
   • Check daily for the first few days. Press down on the weight if needed to keep the cabbage submerged. You should see bubbles forming after 2-3 days.
   • Allow to ferment for 1 to 4 weeks. Taste test after 1 week. The longer it ferments, the tangier it will become. Ferment until it reaches your desired flavor.
5. 5

   Store

   • Once you're happy with the taste, remove the fermentation weight and the top cabbage leaf.
   • Wipe the rim of the jar clean, screw the lid on tightly, and transfer the sauerkraut to the refrigerator.
   • Refrigeration will halt the fermentation process. The sauerkraut will keep for at least 6 months in the fridge, with its flavor continuing to mature.

Ingredients

• 1 medium head Red Cabbage (About 2 lbs (900g), cored and thinly sliced)
• 2 tbsp Vegetable Oil (Or butter for a richer flavor)
• 1 medium Onion (Finely chopped)
• 1 large Granny Smith Apple (Peeled, cored, and grated)
• 0.5 cup Apple Cider Vinegar
• 0.25 cup Brown Sugar (Packed)
• 0.5 cup Water
• 1 leaf Bay Leaf
• 0.25 tsp Ground Cloves
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.

4. 4

   Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.

5. 5

   After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.

6. 6

   Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.

Ingredients

• 2 cups All-Purpose Flour (Sifted)
• 2 pcs Large Eggs (Lightly beaten)
• 0.5 cup Whole Milk (Can substitute with water for a less rich noodle)
• 1 tsp Salt (For the batter)
• 0.25 tsp Ground Nutmeg (Freshly grated is best)
• 3 tbsp Unsalted Butter (For finishing)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
   • Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
   • Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
   • Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
   • Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
2. 2

   Set Up for Cooking

   • While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
   • Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
3. 3

   Cook the Spätzle

   • Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
   • Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
   • Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
   • Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
   • Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
4. 4

   Finish and Serve

   • In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
   • Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
   • Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
   • Remove from heat, garnish with freshly chopped parsley, and serve immediately.

Ingredients

• 0.5 cup Mustard Powder (Also known as dry mustard or ground mustard.)
• 0.5 cup Water (Use cold water for best results.)
• 0.33 cup White Vinegar (Standard 5% acidity.)
• 1 tbsp Sugar (Balances the tanginess.)
• 1 tsp Turmeric Powder (Provides the classic bright yellow color.)
• 1 tsp Salt (Fine sea salt or table salt.)
• 0.5 tsp Garlic Powder (Adds a subtle savory depth.)
• 0.25 tsp Paprika (Sweet paprika, not smoked or hot.)

Instructions

1. 1

   Combine dry ingredients. In a small, non-reactive saucepan, add the mustard powder, sugar, turmeric powder, salt, garlic powder, and paprika. Whisk thoroughly to combine and break up any lumps. This takes about 1 minute.

2. 2

   Whisk in wet ingredients. Gradually pour in the cold water and white vinegar while whisking continuously. Continue to whisk until the mixture is completely smooth and free of lumps. This should take about 2 minutes.

3. 3

   Cook the mustard. Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, whisking constantly to prevent it from sticking or burning. Cook for 5-8 minutes, until the mustard thickens to the consistency of a thin pudding. It will thicken significantly more as it cools.

4. 4

   Cool and store. Remove the pan from the heat and let the mustard cool completely to room temperature, about 30-45 minutes. Transfer the cooled mustard to a clean glass jar or squeeze bottle. For the best flavor, seal and refrigerate for at least 24 hours before using to allow the sharp flavors to mellow and meld.