SCHWEINEBRATEN

ingredients:

- pork shoulder (with bone and skin)
- 1 onion
- 2 carrots
- 2 pieces of garlic
- flour
- salt and pepper

1. cut little squares into the skin of the pork
2. put all the ingredients into a casserole, add vegetable oil and cook 
it
in the oven at 220 C or 425 F.
3. add water after one hour and add a little bit more water later
4. leave the whole thing in the oven for about 2 and a half hours
5. take it out and add a little bit of flour to the juice (to make the
gravy thicker)



BLAUKRAUT

ingredients:

- 1 red cabbage 
- 1 onion
- 1 apple
- 4 cloves
- salt and pepper
- vineger

1. shred the red cabbage, dice the onion and the apple
2. fry the onion in a big pot in vegetable oil (just a little bit, 
don't
let it get brown), add the shredded red cabbage, add 2 cups of water, 
add
salt, pepper, vineger, a bit sugar and 4 cloves, add the apple and boil
everything for a short time
3. lower the heat and leave the pot on the stove for about 2 hours (low
heat)



SERVIETTENKNOEDEL

ingredients:

- 6 bread buns (one day old)
- 2 eggs
- 3/8l milk
- 1 small onion
- a little bit parsley
- salt and pepper
- 80g butter
- 50 g flour
- nutmeg
- a clean dish towel


1. dice the bread buns; separate the eggs; mix the egg yolks with the
milk, add salt and pour the mixture over the buns
2. dice the onion and the parsley; heat one table spoon butter in a pan
and fry the onion (don't let it get brown); add the flour and parsley 
and
mix it with the buns
3. beat the eggwhites (add a little salt) and mix with the bun-mixture;
add salt, pepper, nutmeg and form a roll (tube)
4. boil water in a big pot (add salt); heat the remaining butter and 
pour
it over the dish towel; wrap the dish towel around the bun-tube and tie
the ends with a string
5. cook for about 40 minutes at medium heat; cut the finished roll into
slices