Search results
Results from the WOW.Com Content Network
German-style cabbage rolls Marzipan: Throughout Germany E.g. Lübeck-style, widely used in Christmas specialities Pellkartoffel Throughout Germany Boiled or steamed potatoes before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring). Pfefferpotthast: Westphalia
Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, [ 16 ] cauliflower, [ 17 ] [ 18 ] turnips, [ 19 ] spinach, [ 20 ] peas, [ 21 ] beans, broccoli and many types of cabbage are very common.
Leipziger Allerlei with morel-cress-Hollandaise sauce and potatoes. Leipziger Allerlei is a regional German vegetable dish that may be served as a main or side course. It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery.
The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
Important cultivars are vegetables and potatoes in the Vorderpfalz and asparagus in the Rhine valley. Due to the Mediterranean climate there are also almonds , kiwis , citron fruit and figs growing there and therefore the cuisine resembles the cuisines of the Mediterranean states like Italy , Spain and especially France .
The Polish- or German-style pickled cucumber (Polish: ogórek kiszony [ɔˈɡurɛk kiˈʂɔnɨ] or ogórek kwaszony; German: Salzgurken [ˈzaltsɡʊʁkn̩] ⓘ), was developed in the northern parts of central and eastern Europe. It has been exported worldwide and is found in the cuisines of many countries, including the United States, where ...