CHAMPION CUISINE

 Every four years, the FIFA World Cup rallies millions of
soccer fans—or football fans, depending on where you’re from—to
enthusiastically root for their favorite teams in a month-long set of matches.
Now that the cup is over and summer is nearing its end, forego the thoughts of
a flavorless summer barbeque and instead turn your attention to the cuisine of
this year’s Cup champions: The Germans! Making their 4th victory since 1954, it
leads us to believe that historic Germanic food culture has some powerful
ingredients. Dine on traditional hearty sausages and German potato salad that
fueled this year’s winners to emerge victorious over Argentina for the second time
since 1990. Enjoy mouth-watering, savory links with a bit of cannabis
inspiration while reveling in the camaraderie of all the teams who participated
in this year’s games.

TRADITIONAL
GERMAN BRATWURST, KNOCKWURST & KRAUT

Serves 4

Ingredients

4 fully cooked smoked bratwurst and knockwurst

6 cups shredded cabbage

¼ cup cannabis infused olive oil*

¼ cup red wine vinegar

¼ cup water

½ cup chopped onion

½ cup shredded carrots

1 teaspoon caraway seeds

¼ teaspoon pepper

¹/₈ teaspoon salt

Make slits in each knockwurst and bratwurst
1″ apart, not through but to the middle. Set aside. In a 12″
skillet combine cabbage, infused olive oil, red wine vinegar, water, onion,
caraway seed, pepper and salt. Arrange bratwurst and knockwurst on top cabbage
mixture. Bring to a boiling reduce heat. Cover and simmer for 15 minutes until
cabbage is tender and brats and knocks are heated through. Remove bratwurst and
knockwurst from the skillet, keep warm. Drain cabbage mixture Serve the cabbage
with the bratwurst and knockwurst and garnish with some nice spicy brown
mustard.

AUTHENTIC
GERMAN POTATO SALAD

Serves 4

Ingredients

3 cup diced peeled potatoes

4 slices bacon

1 small onion, diced

3 tablespoon cannabis infused olive oil

¼ cup white wine vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

¹/₈ teaspoon pepper

1 tablespoon fresh chopped parsley

Place potatoes into a pot and fill with enough
water to cover. Bring to a boil and cook for about 10 minutes or until easily
pierced with a fork. Drain, then set aside to cool. Place the bacon in a large,
deep skillet over medium heat. Fry until browned and crisp, turning as needed.
Remove from the pan and set aside. Add onion to the bacon grease and cook over
medium heat until browned. Add the infused olive oil, white wine vinegar water,
sugar, salt and pepper to the pan. Bring to a boil, add the potatoes and
parsley. Crumble in the bacon. Heat through then transfer to a serving dish, and
serve warm.