Entree

Entrees

Oma's authentic German red cabbage

Serves 4 (as sidedish)

• can of red cabbage
• 3 rashers of bacon
• 1 small onion
• 1 small Granny Smith apple

Fry bacon and onion in a frypan. Transfer into a saucepan, add red cabbage and finely diced apple. Cook for about 20 minutes.

Stuffed Tomato

Serves 4

• 4 large tomatoes
• 100g ricotta cheese
• 6 sundried tomatoes
• parsley
• tablespoon of parmesan cheese
• juice of half a lemon and lemon rind

Slice top off tomato and set aside. Scrape out centre of tomato and strain the juice into a bowl. Combine this with chopped sundried tomatoes, chopped parsley, cheese, lemon and salt and pepper to taste. Mix together, spoon mixture into tomato shells and replace the tomato top. Drizzle with olive oil and place into a warm oven for about 20 minutes.

Potato and Zuccini Patties

Serves 2

• 1 large potato
• 1/2 medium brown onion
• 2 tbsp self raising flour
• 1 zuccini
• 2 eggs
• salt and pepper to taste

Coarsely frate potato and zuccini. Squeeze oute as much moisture as possible and discard. Combine in a bowl with onoin, flour salt and pepper and stir in eggs.

Heat about 1/3 cup olive oil in a non-stick pan. divide mixture using a tablespoon and press patties flat into oil to cook each side for 2 minutes, until crisp and golden brown. Drain on paper towel and serve.