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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
Grünkohl dish with German fries, Pinkel, Kochwurst, Kassler, bacon and mustard. Grünkohlessen (Danish: Grønlangkål, Dutch: Boerenkool) is an old wintertime custom in North Germany, and parts of Scandinavia (Denmark and Scania), involving drinking, games, and a feast of regional dishes, typically featuring kale, potatoes, and sausages.
The dish has three different names in Germany – Blaukraut (“blue cabbage”) in the South, Rotkraut (“red cabbage”) in Central Germany, and Rotkohl (also “red cabbage” – kohl is a ...
Remove the outer leaves and cut the cabbage into 8 wedges through the core (you want the leaves to stay together). Drizzle the wedges with the oil, rub to coat evenly and sprinkle both sides with ...
This is a list of cabbage dishes and foods. Cabbage (Brassica oleracea or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white.
The traditional green cabbage we are all so familiar with is the perfect addition to soups because it can cook down but still retain its shape and flavor. Most recipes you find for cabbage soup ...
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
This make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing.