Migros recipes - Bratwurst and a cheesy veggie

I've been getting the Coop and Migros magazines/flyers/newsletters - whatever you call them - in the mail.  Sometimes I glance through them, and sometimes they end up being used as packaging material.  Lately I've been looking in them though. There are coupons inside and recipes.  Can't believe I haven't looked sooner.  I figure any recipe I find in the Coop or Migros stores/catalogs are bound to be a lot cheaper than trying to create something from home that probably requires 6 chf/100g worth of meat.

Normally I translate bits and pieces of a recipe, but this time I didn't bother.  I thought my German was coming along well enough that I could try without it.  I will post the original recipe in German, and also a rough translation of it for you. The only thing I didn't do was keep all the juices to go in with the sauce, but it still ended up being tasty.  I also used only 400g of the vegetable since there were only 2 of us eating.  Be aware that it does cook down.

What you need: To serve 4

Butter for your mold, or large dish
2 Tbls bread crumbs
800 g cabbage stalks
1 onion
2 garlic cloves
1 Tbls oil
salt
1 dl white wine
1 dl vegetable bouillon
2Tbls butter
2 Tbls flour
1.5 dl cream
pepper, nutmeg
80 g Gruyere
4 pork sausages.  I actually did a combination of Cervelas and Kalb brautwurst

1. You can use either several small molds or one large dish to cook this in.  I chose the small dishes (have to keep finding uses for the ones I bought in Mullhouse!).  Butter the dish - like you would a cake pan, and then drop a spoonful of the breadcrumbs in.  If you use the breadcrumbs that Migros sell, which I did, then they are like little granules. Just swish them around in the dish until they have coated the butter.

Chop the cabbage up.  The stalks into 2 cm wide pieces, and the leaves into 2cm wide strips.

2. Dice the onion and garlic and saute in oil.  Add the cut cabbage stalks, white wine and broth.  Cover and cook for about 5-10 minutes, until the stalks are softened. Add the cut cabbage leaves and mix briefly.  Remove the cabbage mixture from the pan, saving the juices.

3. Preheat the oven to 220 C.  Melt the butter and add the flour. Mix well and add the juices. Bring to a boil, then turn down to a simmer for 5 minutes.  Add the cream, pepper and nutmeg to taste. 

Put the cabbage mixture in the dish(es) and then add the cream sauce to the top.  Grate the Gruyere cheese on top and then place in the oven for about 15-20 minutes.  

Meanwhile, cook your sausages. 

Enjoy.  

And here is the recipe in German as I may not have translated it correctly.  From this weeks Migros magazine: (sorry about the lack of umlauts) 

Butter fuer die Form

2 EL Paniermehl

800g Krautstiele

1 Zwiebel

2 Knoblauch  zehen

1 EL Oel

Salz

1 dl Weisswein

1 dl Gemuese bouillon

2 EL Butter

2 EL Mehl

1,5 dl Rahm

Pfeffer, Muskatnuss

80g Greyerzer

4 Schweins bratwuerste

1. Eine grosse Form oder mehrere kleine, ofenfeste Formen mit Butter bepinseln und mit Paniermehl ausstreuen, Krautstielblaetter von den Staengeln schneiden. Staengel in 2 cm grosse Stuecke. Blaetter in circa 2 cm breite Streifen schneiden.

2. Zwiebel und Knoblauch hacken im oel anduensten. Krautstielstaengel dazugeben, salzen. Mit Weisswein und Bouillion abloeschen und zugedeckt circa 5-10 Minuten bissfest garen. Krautstie blaetter daruntermischen.

3. Backofen auf 220C vorheizen. Krautstiele abgissen, Kochsud auffangen. Butter erhitzen, Mehl darin anduensten. Kochsud dazuglessen, Sauce aufkochen und ca. 5 Minuten unter Ruehren koecheln lassen. Rahm dazugeben. Sauce mit Pfeffer und Muskat abschmecken. Krautstiele in die Form geben, Sauce ueber das Gemuese glessen. Mit Greyerzer bestreuen. Krautstiele in der oberen Ofenhaelfte 15-220 Minuten ueerbaken.

4. In der Zwischenzeit die Schweinsbratwuerste braten und zu dem Krautstielgratin servieren.

Pesto and Tomato Chicken Sandwich

A few years ago I found great pre made, ready to eat chicken tenders in Coop.  Every year I have looked for them again, but can't find them.  I know with Betty Bossi, many things are seasonal...like large potatoes for baking, pizzas with special toppings, etc.  I've tried making many of these things myself, but sometimes its just not the same.  Using the raclette potatoes just isn't quite the same as having one good sized baking potato!

However...this time, I think that it worked.  I am still trying to streamline breakfasts and lunches, and this is another in my path to daytime happiness.

What you need:

1 package of chicken tenders. Mine had 7
1 Sun dried tomato for every piece of chicken (7)
1 Tbls of pesto - more if you are using more chicken
Olive oil
Rolls

Put the chicken in a bowl and roughly chop up your tomatoes. Basically cut them into as big or as small a bite as you would like. Add the tomatoes.  Add the pesto and mix.  If it is too dry and not mixing well, add 1/2-1 Tbls of olive oil.  Cover and let marinate in the fridge for at least 1 hour, but overnight if you wish.

When ready to cook, just tip the entire contents of the bowl into a frying pan.  Cook on high heat for about 3-4 minutes and then flip. Cook for another 3-4 minutes. Cover and turn down the heat to low. Let cook another few minutes until the chicken is cooked thoroughly.








With the addition of the oil, there is no need to add anything to the bread, but of course feel free if you would like to.  I have had it with onion sprouts and I think it is great that way.  I just didn't have any on hand this time.  You could also try cucumber. You can serve this as a warm or cold sandwich.  The first day it's usually warm and the following, it's usually cold :-)  The rolls I'm using I found at Coop Sihlcity.  Just slice them in half and stick them in the toaster.

Enjoy.