For 4 people: 4 slices of rouladen meat, 2 to 3 onions, 8 slices of fatty smoked bacon, 2 gherkins, clarified butter, 2 bay leaves, mustard, salt and pepper; 1 raw potato.
Tap the meat slices lightly, coat with mustard, salt and pepper. Top with the bacon slices, onion rings and cucumber strips. Roll up and tie into roulades. Also salt and pepper the outside. In a heavy casserole, brown the roulades on all sides in hot clarified butter, pour in hot water, add the bay leaves, cover and cook at moderate heat. After an hour, remove the roulades from the broth, skimming off the fat from it if necessary. Grate the raw potato into the stock, bring to the boil and thicken the sauce in this way. Season with salt and pepper.
Dumplings: 1 kg cooked potatoes, 1 kg raw potatoes, 2 stale buns, butter, salt, soured milk.
Rub the raw potatoes and mix with the cooked potatoes, also grated, season with salt and soured milk. Dice the rolls and toast them in butter. Form dumplings with wet hands and press some of the toasted bread cubes into the middle of each dumpling. Boil the dumplings in salted water for 20 minutes.
Red cabbage: 1 head of red cabbage, 1 onion, 50 g smoked bacon, salt, vinegar, 2 cloves, sugar, 2 bay leaves.
First, render the diced bacon in a little fat. Slice the red cabbage and add it. Add spices and cook in a covered pot. And season to taste as needed.
With Waldemar Thomas at the wood oven breads from Tann (Rhön)
.Those who visit the Frankfurt markets will - on Thursdays in the Kaisersack, on Fridays in the Schillerstraße - perhaps have noticed a strange vehicle, namely Gisela and Michaela Zobel's mobile baking house. Possibly only when taking a closer look, when searching for the source of the delicious smell of freshly baked bread. This is because Rhöner Zwiebelploatz (Rhön onion loaf) is made right here at the stand. It is a flat bread made from sourdough and topped with onions, sour cream, cracklings, dried meat and caraway seeds. It tastes as good as it smells, especially when it has just been taken out of the wood-fired oven. For baking at home, however, only the ingredients are available, sourdough included.
Then there is the farmer's bread, a mixed rye bread with or without caraway seeds, the loaves coming out of the oven as mighty six-pounders or smaller, as three-pounders. And don't forget the puff pastries, sometimes filled with asparagus, sometimes with chili con carne. Commuters like to take them with them on their way to work. Or vice versa, as a snack on the way home. The pastries sell like hot cakes, Michaela Zobel reports with satisfaction. It has an unmistakable, strong taste, with a dark, fragrant crust.
Wood-fired bread is what counts, because the fuel is the most important thing, as well as the fact that the oven is lined with fireclay bricks. Like that of mother and daughter Zobel. After the family had great success with their onion ploatz at the Rhöner Wirteball year after year, they thought about bringing ploatz and bread to the numerous customers in the Rhine-Main area as well. Thus the father, who unfortunately had a tragic accident recently, had the mobile oven built three years ago according to the instructions of a Lower Bavarian manufacturer. The mobile baking house proves itself, despite the 140 km for each route.
The products of the own butchery are offered with, also for meat the sales truck is equipped. Under the direction of master butcher Michaela Zobel, pithy hams are smoked and sausages are stuffed. Farmers' salami, game salami and even mutton salami, a rarity, have a good reputation. It has a stronger aroma than those made from lamb. The Zobels also have fresh game from the Rhön hunt in season.
The famous, drinkable monastery beer from the Kreuzberg near Bischofsheim in the Bavarian Rhön is enjoyed in the inn in Tann, which has been in the family for at least a hundred years. Mother Zobel cooks good home cooking.
Landmetzgerei und Gastwirtschaft "Zur Rhön"
Gisela and Michaela Zobel
Am Marktplatz 12
36142 Tann (Rhön)
Tel.: 06682-244, Fax: 8718
Internet: <link http: www.zur-rhoen.de _blank>www.zur-rhoen.de
Markets in Frankfurt: Kaisersack (Thursdays), Schillerstraße (Fridays)
from Waldemar Thomas