German Red Cabbage & Corn Casserole

Every so often I really crave good German food. It's hard to find and can be difficult to make. Luckily there are some key flavor agents that always bring about German sentiment: caraway, mustard, apple cider vinegar. With leftover pork tenderloin already cooked and ready to go, I just had to make a couple quick sides and voila, instant German meal. 

German Red Cabbage Recipe:

• 1 tbsp olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• salt, black pepper
• 1/2 red cabbage, shredded
• 1 tbsp caraway seeds
• 1 tsp celery seeds
• 1 tbsp mustard powder
• 1 tsp Worcestershire powder
• 1 tbsp honey
• 1/3 cup apple cider vinegar

Heat oil in saucepan over medium-low heat. Add onions, salt and pepper and saute until soft. Add garlic and cook about 2 minutes. Add cabbage and cook until it begins to get soft, about 5 minutes. Add the remaining seasonings, followed by the honey and apple cider vinegar. Mix well, cover and cook on medium-low for about 15 minutes or low for about 30 minutes (with this dish, the longer and lower you cook it the better). 

German Corn Casserole Recipe:

• 2 cups frozen corn
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 1 red chili, diced (optional)
• salt, black pepper, cayenne pepper
• 1 tbsp brown mustard
• 2 tbsp sour cream
• 1/2 cup milk
• 1 egg
• 1/4 cup flour
• 1 cup crushed pretzels (separated in half)

Preheat oven to 350 degrees Fahrenheit. Combine all the ingredients in a large bowl (just 1 half of the crushed pretzels) and mix very well. Pour into a greased 9-inch pie pan or 8-inch square pan, spread evenly and top with remaining crushed pretzels. Cook for about 40 minutes or until bubbly.