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"Bavarian"
DinnerWarm apple/onion salad
- 1
apple peeled, cored and sliced thinly
- 1 medium onion, thinly sliced
- 2
tbsp margarine or butter
Potatoes
with Parsley and Dill
- 2 potatoes, peeled and cut
into bite-size
- 1 tbsp each fresh parsley and dill
Hot
Slaw
- 2 cups shredded cabbage
- 2 tbsp margarine or butter
- 1
tsp maple syrup
- 1 tbsp vinegar
- salt and peeper to taste
Yves Veggie Bavarian "Sausages", Pumpernickel bread, Dill Pickles,
Mustard
Start with the apple and onion salad as it takes the longest
time to cook. Melt the butter or margarine over a low heat and add the onion,
allowing to cook slowly for about 20 minutes. Add the apples and cook for
another 10 minutes.
Meanwhile, prepare the
potatoes, dill and parsley. Depending on your cooking method for potatoes,
start at a time to be ready when the salad is done. When done, sprinkle with
the parsley and dill.
To prepare the hot slaw, melt the butter or margarine
over low heat. Add the cabbage, cover and cook for 10 minutes. Add the other
ingredients and continue cooking for another 5 minutes.
Cut the veggie
"sausages" into 1 1/2 inch pieces. Brown in margarine or butter over medium
heat for 5-8 minutes. (they do not need cooking, just warming and crisping the
outside.) When done, mix in with the slaw or serve separately.
Place portions of each dish on individual plates and serve with
dill pickles, mustard (for the "sausages") and pumpernickel. Serves
2
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