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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 in the ...
Choucroute garnie (French for dressed sauerkraut) is an Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, when Alsace became part of France following the Westphalia peace treaties in 1648, it brought this dish to the ...
A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". Schlachtschüssel: Snack Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut. Saures Lüngerl Main course A ragout from lung and sometimes heart from the veal. Bayrisch Kraut
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Sauerkraut salad might not be pervasive across all corners of the state, but it's popular among some supper club crowds, like at Roepke's Village Inn in Charlesburg, which pays homage to the town ...
Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ⓘ; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle). [1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
Kartoffelklöße, Kartoffelklösse (German: [kaʁˈtɔfəlˌkløːsə] ⓘ) or Erdäpfelknödel [1] are a type of potato dumpling. [2] [3] They often contain a crouton, ham, or sauerkraut filling. [2] [4] The dumplings are known throughout Germany, Switzerland, and Austria but are most common in Bavaria, Thuringia, and Rhineland. [4]
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related to: recipe german sauerkraut