Here are some
great low carb German recipes!
OCTOBERFEST
RECIPES!!
From Celebrate Low Carb:
German Recipes To Add Zing To Your Autumn Meals
GEBACKENER (Fried Cauliflower)
1 large head cauliflower
1 cup Atkins Bake Mix
2 eggs
1/2 cup heavy cream
1 1/2 teaspoons melted butter
salt
shortening to fry
Wash the cauliflower and cut the individual
flowerets from the stalk. Soak the flowerets in salt water for 15 minutes.
Drain. Put 2 inches of water in a pot, add 2 teaspoons of salt and bring to a
boil.
Cook the cauliflower until you can
insert a fork in easily, but not until completely tender (about 5 minutes or
less), then remove the cauliflower from the pot and thoroughly drain.
Preheat the oil in the deep fryer.
Prepare the batter by sifting the
bake mix, then stirring in the cream, melted butter, egg, and 3/4 teaspoon of
the salt.
Mix it well so that no lumps remain.
Spear the cauliflower flowerets with
a fork, dip then in batter until well-coated, and drop them into the hot oil in
the deep fryer.
Do not overcrowd the deep fryer.
Fry the cauliflower flowerets until they are
golden brown.
As they become done, remove them
from the deep fryer and place them on paper
towels to drain.
Serves 6 @ 163 calories, 10 grams
fat, 3 grams protein, and 2 grams carbohydrates w/ trace fiber. (Nutritional
analysis does not include the oil for frying.)
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons butter
1 cup chicken broth
1 cup beef broth
1/2 teaspoon baking soda
1 tablespoon not/Starch (or as desired - use 2
tablespoons for
thicker soup)
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
1 1/2 cups heavy cream
1/2 cup water
2 cups chopped corned beef
1 cup shredded Swiss cheese
Saute onion and celery in butter. Add broths and
soda. Combine cornstarch and water, add to pan. Bring to a boil and boil 2
minutes.
Reduce heat and add sauerkraut, cream and corned
beef. Simmer 15
minutes.
Add cheese; heat till melted.
Serves 4 @ 740 calories, 64 grams fat, 32 grams
protein, and 9 grams
carbohydrates w/ 2 grams fiber.
RINDERROULADEN
(Beef Birds) Contributed by Suzanne
4 6-ounce steaks, pounded thin
2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 pickles, cut into thin strips
2 strips bacon, cut into thin strips
1 large onion, chopped
1/4 cup vegetable oil
1 1/2 cup Beef Broth, hot
4 whole peppercorns
1/2 bay leaf
1 tablespoon not/Starch
Lay steaks on a flat surface. Spread each with
mustard; sprinkle with salt and pepper. Divide pickles, bacon, and onion among
the steaks equally.
Roll steaks jelly roll fashion; secure with
toothpicks, or thread.
Heat oil in a heavy saucepan, add the steak
rolls, and brown well on all sides, about 15 minutes. Add hot beef broth,
peppercorns, and bay leaf.
Cover and simmer for 1 hour and 20 minutes.
Remove beef rolls, discard clamps, and arrange on a preheated platter.
Blend NotStarch with a small amount of cold
water, stir into gravy and bring to a boil. Boil until gravy is thick and
bubbly. Correct seasonings and serve separately.
Serves 4 @ 550 calories, 45 grams fat, 30
grams protein, and 5 grams carbohydrates w/ ?? grams fiber.
BAMBERGER KRAUTBRATEN (Meat &
Cabbage Casserole)
Contributed by Suzanne
1 small head cabbage (approximately 1 [pound)
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 pound lean pork, cubed
1 pound lean ground beef
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1 teaspoon vegetable oil
3 strips thick-sliced bacon
Remove outer, wilted cabbage leaves and core.
Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
Remove and drain.
Gently pull off 12 leaves and set
aside. Finely chop the rest of the cabbage.
Heat 1 tablespoon vegetable oil; add
onions, pork, and ground beef.
Cook until lightly browned. Drain off excess fat.
Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white
wine.
Cover and simmer the mixture for 10
minutes, stirring often. Grease an ovenproof dish with 1 teaspoon of vegetable
oil; line the dish with half the cabbage leaves. Spoon in the meat mixture,
cover with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top.
Place in preheated 350 o F. oven; bake for
approximately 45 minutes.
Serves 8 @ 536 calories, 49 grams fat, 17 grams
protein, and 6 grams
carbohydrates w/ ?? grams fiber
SAUERBRATEN (German Pot Roast
- traditional method)
Contributed by Suzanne
4 pounds boneless beef roast
1 cup Water
1 cup wine vinegar
1/4 cup Splenda
2 medium onions, sliced
1 teaspoon salt
6 whole peppercorns
3 whole bay leaves
2 whole cloves
2 tablespoons vegetable oil
2 tablespoons not/Starch
1/4 cup water
Place meat in a large plastic
container. Make marinade: In a saucepan bring water, vinegar, Splenda, onions,
salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes.
Cool to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days,
turning several times each day.
Remove meat from marinade, and dry. Brown meat in
hot vegetable oil
in a Dutch oven. Add the tomato and marinade
liquid. Cover and simmer
gently 1 to 2 hours, until meat is tender. Remove
meat from juices.
Also remove peppercorns, cloves, and bay leaves.
Mix NotStarch and
sugar with water. Add to pan juices and cook
until thickened.
Variations: Meat can also be placed in a 325o F
oven and baked or it
could be cooked on low in a slow cooker for 3 to
4 hours.
Serves 8 @ 523 calories, 39 grams fat, 36 grams
protein, and 5 grams
carbohydrates w/ ?? grams fiber
SUSS-SAURES
ROTKRAUT (Sweet-and-Sour Red Cabbage)
Contributed by Suzanne
1/2 cup butter
1/2 medium red onion, chopped
1 medium head red cabbage, shredded
1 cup dry red wine
4 whole cloves
1/3 cup Splenda
2 whole bay leaves
1/4 cup vinegar
Melt the butter in 4-quart Dutch oven. Add the
onions; saute slightly. Add the finely shredded cabbage, red wine, cloves,
Splenda, and bay leaves. Simmer, covered, for 1 hour, then add vinegar. Serve immediately.
***Variation: Add 1/2 cup broken
walnut pieces. Serves 8 @ 140 calories, 12 grams fat, 1 gram protein, and 4
grams carbohydrates w/ ?? grams
fiber. (Nutritional analysis does not
include the walnuts.)
Note: Several
of these recipes call for not/Starch, which I haven't been able to find
locally. Perhaps your health food
stores may carry it.
If not, I guess I'd use a small
amount of Xanthum gum or just some regular corn starch.
Enjoy!
Carmel