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. 

Asian Pineapple Pulled Pork

Alright, here's where I get all Rachel Ray on you.

I made some (excellent) bbq pulled pork in the slow cooker yesterday and served it with tortillas and Texas Caviar. Wish I had taken pictures so I could document that recipe, but I was in a rush. Then, of course, I was left with all of this extra pulled pork; what's a girl to do? So tonight, I decided to transform the leftover bbq pork into something completely different : Asian Pineapple Pulled Pork. I'm a true believer that pineapple + pork = one of the greatest flavor combos ever. Add some habanero, rice wine vinegar, fresh cucumber (among other things) and serve over rice. Best part is that the meat is already cooked so it takes no time at all. Actually I take that back, the best part is that it tastes freaking great.





Asian Pineapple Pulled Pork Recipe:

• 1 lb bbq pulled pork* (see below for general recipe)
• 2 tbsp rice wine vinegar
• 2 tbsp white vinegar
• 1 tbsp red chili paste
• 1 tsp Hoisin sauce
• 1 tsp honey
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• fresh black pepper
• 1/2 tsp ginger powder (would recommend minced fresh ginger)
• 1 1/2 cup fresh pineapple, diced
• 1 carrot, diced
• 1 habanero, diced
• 2 tbsp fresh basil, diced
• 1/4 cup fresh cilantro, diced
• 1/4 cucumber, sliced thinly

*To make bbq pulled pork, rub a pork roast or shoulder with salt, pepper, paprika and garlic powder. Place in slow cooker. Added 1 cup chopped onion and 1 cup chopped celery. In a small bowl, combine 2 cups of water with 1-2 tbsp bbq sauce. Mix well and then pour over pork. Cook on low for 8 hours. Remove pork and drain the juice from the slow cooker into a bowl to reserve. Add the pork and cooked onions and celery back to cooker and shred the pork. Add the rest of the bbq sauce in the bottle with just enough of the reserved juice to moisten the meat. Keep warm for about 20 minutes before serving. 

Combine the vinegar, chili paste, Hoisin, honey, garlic, soy sauce, pepper and ginger in a small bowl. Whisk together until well-blended. Add the diced pineapple, carrot, habanero and basil. Let sit for 3 minutes. Heat a large skillet over medium heat. Add the diced veggies and sauce and bring to a light boil. Add the leftover pork, reduce to low, cover and let simmer for about 20 minutes. When ready, serve over rice and garnish with fresh cilantro and cucumber.