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Bacon dumpling with Bayrisch Kraut. Bayrisch Kraut (Bavarian cabbage) [1] is a traditional Bavarian dish. It is made of shredded cabbage cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork. [2] [3] In German cuisine it is an alternative to sauerkraut.
Rinderrouladen are usually served with either Kartoffelklösse or mashed potatoes and braised red cabbage.Roasted winter vegetables are another common side dish. The gravy is an absolute necessity and is made with a combination of the drippings, a packet of natural gravy mix and red wine.
Rinderroulade, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlroulade, cabbage filled with minced meat. Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to ...
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 ...
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There's everything from Egg Roll Soup and Stuffed Cabbage Soup to heartier, meat-based soups like Ground Beef Cabbage Soup and Italian White Bean, Cabbage and Sausage Soup.
The East Prussian name for fried bacon or pork belly as well as for a simple dish of diced pancetta or pork belly and onions. Tilsiter cheese: Cheese A light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.
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.