Ingredients:
3 potatoes

bunch of spring onions
1 onion

200 g pork
2 tbsp. white wine

3 tbsp. cream
1 flat tbsp. mustard

100 g cabbage
salt, pepper, spices to taste


Directions:

Peel potatoes, cut out from the bottom so that they look as if there is a stem sticking out. Cut the potatoes in half and scoop out the insides so that they look like halved mushrooms. Put them in water and cook until ready. Slice and blanch green onions. Chop onions and pork finely. Put them together into the pre-heated pan and fry.
Sprinkle with white wine, add salt, pepper, spices, cream, mustard, and cabbage. Place "potato mushrooms" on a plate, fill with green onions and add the fried mixture.

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Bavarian Sauerbraten - 3 hours plus marinating
I don't usually like to list recipes with a million ingredients and a lot of preparation time. However, these are all ingredients that are readily available and the meal is so tasty that it's worth the extra effort and makes an excellent Sunday Main Course.


Ingredients - Serves 4


480ml/16fl.oz. Dry Red Wine

240ml/8fl.oz. Red Wine Vinegar
120ml/4fl.oz. Water

2 Onions, cut into wedges
Leaves from 1 bunch of celery

Salt
1 tbsp Sugar

2 teasp Mustard Seeds (or 1 teasp of powdered mustard)
Freshly grated Nutmeg

5 Cloves
1 teasp Black Peppercorns, lightly crushed

4 Sprigs Fresh Parsley
2 Bay Leaves, crumbled

1kg/2.2lb Beef Roasting Joint (Topside, bottom round)
2 tbsp Lard or Vegetable oil

50g/2oz Gingernut Biscuits, crushed


Preparation


1. Place the wine, vinegar, water, onions, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves in a large mixing bowl and mix well.


2. Add the meat, cover and leave to marinate for 2-3 days (or at least 24 hours) in a cool place, turning several times.


3. Remove the meat from the marinade (reserving the marinade) pat dry on kitchen paper and season with salt and pepper.

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