All-in-one guide for hosting your own Oktoberfest feast: roasted pork knuckle, sweet-tart red cabbage, cheesy noodle dumplings, & flaky apple strudel!
Open the pork shank packaging to let the skin dry overnight in the fridge for ultimate crispiness!
Make apfelstrudel and bake. Let cool completely before covering with plastic and storing in the fridge.
Slice onion into thick halves for schweinshaxe.
Slice 2 onions into thin rings for käsespätzle.
Dice yellow onion for rotkohl.
Grate cheese for käsespätzle.
Thinly slice cabbage for rotkohl.
Thinly slice tart apples for rotkohl.
Begin roasting schweinshaxe.
Caramelize onions for käsespätzle.
Make dough for käsespätzle.
Turn up the oven to finish roasting .
When schweinshaxe is done, reduce oven to 200°. Remove plastic from apfelstrudel and warm in the oven while you eat so it's ready after the meal. Don't warm for longer than an hour.
All "The Morning Of" prep work could also be done the day before if that's more convenient.