About

Posts

post

German Home-Style Red Cabbage

I found a cookbook in the library called The Cuisines of Germany by Horst Scharfenberg. After reading just a few pages, I was hooked. Despite it being out of print, I managed to track down a copy on the Internet.  It is now among my favorite cookbooks in my collection.

The  region where I currently live has been pretty void of any German cuisine.  So, the cookbook has been a great help in filling in recipes to recreate some of my favorite German restaurant meals.

One of my favorite meals is Saurbrauten, Spaetzle, Braised Red Cabbage, and Chunky Applesauce. I am content with my homemade spaetzle and chunky apple sauce, but my red cabbage just is was not as good.

However, since finding a recipes for red cabbage in The Cuisines of Germany, my red cabbage is as good…if not better…than the restaurants.

I did not have all of the ingredients the recipe listed (ie. goose fat), so I had to make a couple of adjustments.

Share!Pin on Pinterest0Share on Facebook0Share on Yummly0Tweet about this on TwitterShare on Google+0Share on Tumblr0Email this to someone

Related Posts

Trackbacks

  1. […] is easier and less time consuming to make than traditional sauerbraten, but it tastes very similar. Red cabbage and applesauce (not pictured) are my favorite sides for any form of sauerbraten. I also love to […]

Speak Your Mind

*

Share!Pin on Pinterest80Share on Facebook0Share on Yummly0Tweet about this on TwitterShare on Google+0Share on Tumblr0Email this to someone