I found a cookbook in the library called The Cuisines of Germany by Horst Scharfenberg. After reading just a few pages, I was hooked. Despite it being out of print, I managed to track down a copy on the Internet. It is now among my favorite cookbooks in my collection.
The region where I currently live has been pretty void of any German cuisine. So, the cookbook has been a great help in filling in recipes to recreate some of my favorite German restaurant meals.
One of my favorite meals is Saurbrauten, Spaetzle, Braised Red Cabbage, and Chunky Applesauce. I am content with my homemade spaetzle and chunky apple sauce, but my red cabbage just is was not as good.
However, since finding a recipes for red cabbage in The Cuisines of Germany, my red cabbage is as good…if not better…than the restaurants.
I did not have all of the ingredients the recipe listed (ie. goose fat), so I had to make a couple of adjustments.