By TULSA TO DO on Apr 26, 2011, at 1:04 PM Updated on 4/26 at 1:06 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
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German food is too good to eat only once a year.
Oktoberfest is a long time away, but luckily Germanfest is this weekend at the German American Society of Tulsa, near 15th Street and Lewis Avenue.
German food isn't difficult to make at home. Schnitzel, braised red cabbage and sauerkraut are all fairly easy to make.
Here's a great recipe for sauerkraut from Erica Hartman. In tomorrow's Scene section look for recipes for schnitzel and warm German potato salad.
Sauerkraut
1 pound sauerkraut
1 tablespoon caraway seeds
1 onion, chopped
1 tablespoon shortening (butter will also work)
2 strips bacon, cut into small pieces
2 to 3 tablespoons sugar
1 potato, peeled and grated for thickening
1. Place sauerkraut in pot and cover with water. Add caraway seeds, and cook for 30 minutes.
2. In a skillet, cook chopped bacon until almost crisp. Add onion, cooking until soft. Add sugar and grated potato, and then add cooked sauerkraut. Simmer until the sauerkraut thickens. Do not cover with lid.
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