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In France, sauerkraut is the main ingredient of the Alsatian meal choucroute garnie (French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes. In Chile it is called chucrut and is a common topping for sandwiches and hotdogs ...
Vepřo knedlo zelo (English: pork, dumpling, sauerkraut) is the name of one of the national dishes of the Czech Republic. [1] It consists of three primary ingredients: roast pork, usually lean, sliced; dumpling, either potato or bread, also sliced; steamed white (or less often red) sauerkraut
Bavarian cuisine. 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.
Schupfnudeln can be served either as a side dish or as a main dish. Schupfnudeln pan fried with bacon bits and sauerkraut are commonly served at public wine festivals throughout Baden and Swabia. In Swabia, Schupfnudeln are often served with cold fruits like cold stewed apples or pears.
Runza. A runza (also called a krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of ground beef, cabbage or sauerkraut, onions, and seasonings. [3][4][5][6] Runzas can be baked into various shapes such as a half-moon, a rectangle, a round (bun), a square, or a triangle. The runzas sold by the Runza restaurant ...
Choucroute garnie (French for dressed sauerkraut) is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut /cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in ...
Preparation. [edit] The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. The dough can be made with some mashed potato, creating a smoother texture. [citation needed] Another variation, popular in Slovakia, uses dough made ...
Székelykáposzta. Székelykáposzta also known as " cabbage stew a la Székely " or "Székely goulash " (known as "segedínský guláš" in Czech, "segedínsky guláš" in Slovak, "Szegediner Gulasch" in German, "segedin golaž" in Slovenian and "gulasz segedyński" in Polish) is a distinctive dish in Hungarian and Central European cuisine.