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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 ...
1. Fried Schnitzel. Traditionally made with thinly pounded pork, schnitzel is coated and fried in a crispy breading. Serve it alongside french fries, fried potatoes, spaetzle, or whatever your ...
SAUERKRAUT BALLS RECIPE. 1 1/4 lbs. ground ham. 6 eggs. 2 1/4 tsp. granulated garlic or 1 tsp. garlic powder. 1 tsp. black pepper. 3/4 tsp. cayenne pepper. 1 medium onion, minced fine.
A traditional pastry that has been proven in German-speaking since the late Middle Ages and was eaten in north and northwest Germany before the beginning of the pre-Easter Lent, especially from Rose Monday to Ash Wednesday. Krabbentoast Main course or snack A bread dish that is made with vegetables and shrimp. Rote Grütze: Dessert
Kartoffelklosse with roasted goose, a traditional German Christmas pairing [7] Starchy or "floury" potatoes are peeled, boiled, mashed, mixed with flour, eggs, and seasonings, kneaded into a dough, and formed into dumplings. [2] [1] The dumplings are often stuffed with a crouton, ham, or sauerkraut filling. [2] [4]
Choucroute garnie, with Montbéliard, Strasbourg, Toulouse, Vienna sausages and potatoes. There is no fixed recipe for this dish [citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called choucroute garnie than others.
Since red cabbage has a tendency to turn a blueish color when cooked, adding acid (in this case, apple cider vinegar) helps retain its redness. Ingredients 2 tbsp butter or coconut oil
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