German Potato Salad

This is my new favorite GPS. This is traditionally served warm.

2-3 pounds Yukon gold or yellow potatoes
1/2 -1 pound bacon
1 yellow onion, diced
1 box chicken stock
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
2 tablespoons mined chives, dehydrated okay

Gently scrub the potatoes and add in one layer into a pot, add chicken stock. Add water so that the potatoes are covered with about 2 inches liquid. Bring the potatoes to a boil and continue to boil for 15 – 20 minutes until the potatoes are cooked but not mushy. I poke at them with a bamboo skewer to test for doneness. Drain liquid. Add cold water and ice and cool the potatoes for 5 minutes. Drain the cold water and pat the potatoes dry.

Slice the uncooked bacon into 1/2 inch pieces and add to a large skillet and cook on medium-high until golden brown. Remove the skillet from the heat. Take out the cooked bacon pieces and dry them in a few paper towels. Remove all but 1/4 cup of the bacon grease.

Reheat the large skillet and add the diced onion. Cook the onion until translucent, about 5 minutes. Add the vinegar, sugar and mustard and continue to cook until a sauce begins to form, about 5 minutes.

Slice the potatoes into 1/4 inch pieces. Add potatoes to the onion mixture and gently mix. Add most of the chives. Add the remaining potatoes and gently toss. You may want to move the mixture to a larger bowl to mix thoroughly.

After transferring to the serving bowl, sprinkle with the rest of the chives.


Stuffed Cabbage Rolls

This isn’t the first time I’ve made Cabbage Rolls.  Once a year, in german class, we would make this and other traditional german dishes (like German Potato Salad).  It had been years since I’d seen a cabbage roll.  For the past year, I’ve been enjoying the russian version of the same dish at my favorite cafe/diner near home.

This simplified version gave me an excuse to get the slow cooker out.


1 large head cabbage
1 egg, beaten
1 can (8 ounce) tomato sauce
1 cup quick-cooking rice
1/2 cup chopped yellow onion
1/2 cup crushed saltines (about 15 crackers)
1 envelope onion soup mix
1 – 1/2 pounds ground beef
1 can (46 ounces) V8 juice
Salt to taste
1 can (15 ounce) Whole white potatoes, sliced in half
Grated Parmesan cheese, optional

Remove core from cabbage.  Steam 12 large outer leaves until limp; drain well.

I ended up cutting the whole cabbage in half in order to core it.  Steaming the halves softens them enough to separate them from themselves.  I used my bamboo steamer.

In a bowl, combine the egg, tomato sauce, rice, onion, cracker crumbs and soup mix.  Crumble beef over mixture and mix well.

Make this receipe your own.  I don’t like green peppers, so I substituted onions.  I may add some shredded carrot next time.

Place about 1/3 cup meat mixture on each cabbage leaf.  Fold in sides starting at an unfolded edge, and roll up completely to enclose the filling.  Secure with toothpicks, if desired.

Place cabbage rolls in a slow cooker, seams down.  Place potatoes around rolls.  Pour V8 juice over rolls.

The potatoes weren’t in the original recipe either.  I was inspired by a diner hear home that serves the rolls in a broth with potatoes.

Cover and cook for 6 – 7 hours or until the filling reaches 160 degrees.

I cooked mine on high for 4 hours, and low for 1 hour.

Just before serving, sprinkle with salt and cheese or a dollop of sour cream, if desired.