Recipes from a trip to Oktoberfest in Germany

Leeds chef Andrew Armstrong with friends Catherine and Emilee House in Germany.

One of the best experiences of my life came in the form of seeing the country of Germany. I was surrounded by over 1,000 years of history in almost every direction. It was also a great place to make new friends. After I boarded the plane, back in March for my journey across Europe, I saw a mother and daughter board 20 minutes later. They had been caught in traffic and boarded right as they were locking the doors. Later in the day I had the pleasure of meeting those two ladies. Their names were Catherine and Emilee House. We officially were introduced in the airport of Philadelphia. We had a layover flight and it was there in the lobby, beside the “In-N-Out Burger” sign that we shook hands and sparked a deep and meaningful friendship. It turned out we were on the same guided tour. Germany is the birthplace of what is known as “Oktoberfest.” It began with a Royal Wedding, when Crown Prince Ludwig, who later became King Ludwig I, was married to Princess Therese of Saxony-Hildburghausen on Oct. 12, 1810. The marriage was such a big deal that even the fields were renamed Theresienwiese. This means “Theres’a Fields.” This was done in honor of the Crown Princess, although the locals have since abbreviated the name simply to “Wiesn.” Today, the Oktoberfest in Munich, Germany, is the largest festival in the world. It has international charm and resembling characteristic of the 20th century. It’s complete with every local German beer, enormous pretzels and live music from local brass bands. I hope you enjoy these recipes as much as I have enjoyed my wonderful memories and a wonderfully new friendship!

If you have an exciting recipe to share in 2019, then please send it to me at P.O. Box 693 Leeds, Alabama 35094

-Andrew M. Armstrong


Kraut Bierok (Cabbage Pockets)

2 packages of Yeast

½ Cup of Sugar

1 Tablespoon of Salt

3 1/2 Cups of Water, warm

½ Cup of Oil

1 Tablespoon of Vinegar

8 Cups of Flour

2 cloves of Garlic, Minced

1 Onion, Chopped

1 Pound Of Beef, ground

1 Cabbage, Shredded

Salt & Pepper to taste


Mix the yeast, sugar, salt, warm water, oil, vinegar, and flour together. Let it rise for 1 hour. Punch down. Let rise for 45 minutes. Roll out to about 1/16″ thick. Sauté the garlic and onions, then add in the ground beef and cook the mixture, until it is browned. Add the cabbage and fry until tender (tastes better if cabbage is browned well). Salt and pepper to taste. Cut the dough into 5×5″ squares and put a generous portion of the beef mixture on the middle of each square. Gather all 4 corners together and pinch shut each diagonal seam toward the center. Turn upside down on a baking sheet. Bake for 20 minutes at 400 degrees. Brush with butter, when they come out of the oven.


Morgentrot Suppe

(The Dawn Soup)

2 Quarts of beef stock

2Cups of Tapioca Pudding

1/2 Pound of chicken, chopped

1/2 Pound of veal, chopped

1 leek, chopped

Salt & Black Pepper to taste

In the bottom of a pot brown the leek, veal and chicken. Add in the remaining ingredients and simmer on medium heat for 1 hour, while stirring occasionally to keep it from sticking.


Saure Sahne Schweinekoteletts

(Sour Cream Pork Chops)

8 Pork Chops (Bone In)

1 Cup of sour cream

1 Tablespoon of flour

1 Tablespoon of capers, chopped

2 Tablespoons of tomato purée

Place enough butter in the pan to cook the pork. Drain the pork on paper towels. Stir in the flour and slightly brown it. Add in the remaining ingredients and stir continuously over medium heat, until it has thickened. Serve the pork with the gravy.


Sautéed Cabbage in Beer Sauce

1 head of red cabbage, shredded

1 head of green cabbage, shredded

3 Apples, peeled and chopped

1/2 Pound of bacon, cooked crispy and chopped

1 bottle of a German styled beer

1 Cup of raisins

Salt and Black Pepper to taste

(Optional) 1/4 teaspoon of cloves

Sauté the cabbage and apples in the bacon drippings. Once it has been browned, remove the contents from the pan. Simmer the beer, cloves and raisins in the pan, until they have softened. Fold in the Cabbage and apple mixture. Fold in the crumbled bacon.


Swiss Sausage Salad #1

1 bunch of red radishes, shredded

2 carrots, shredded

1/4 Pound of Gruyere cheese, shredded

1/4 Pound of Gouda cheese, shredded

5 cooked frankfurters, sliced

1/2 of a cucumber, sliced

4 potatoes, boiled & sliced

1/4 teaspoon of black pepper

1 Tablespoon of mustard

1 onion, grated

1 garlic clove, crushed & minced

1/4 teaspoon of salt

1 teaspoon of lemon juice

1/4 Cup of white vinegar

2 hard boiled eggs, chopped

1/2 Cup of small tomatoes, sliced

1 teaspoon of chives

1/4 Cup + 1 Tablespoon of oil

Mix all of the above ingredients together, cover the bowl and refrigerate. The longer this sits in the fridge the better it will taste. Refrigerate at least 4 hours, before serving.


Swiss Sausage Salad #2

1 1/2 Pounds of ham, chopped

8 Ounces of Gruyere cheese, shredded

1 Cup of dill pickles, chopped

1 yellow onion, chopped

1/8 Cup of fresh parsley, chopped fine

1/4 Cup of apple cider vinegar

1 Tablespoon of malt vinegar

2 Tablespoons of pickle juice

2 Tablespoons of sunflower oil

2 teaspoons of German yellow mustard

1 teaspoon of granulated sugar

1/4 teaspoon of salt

1/4 teaspoon of black pepper

1/2 teaspoon of chives

Mix all of the above ingredients together, cover the bowl and refrigerate. The longer this sits in the fridge the better it will taste. Refrigerate at least 4 hours, before serving.


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