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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.
Printed in the Beacon Journal in 2003 thanks to former food writer Jane Snow, this particular recipe comes courtesy of the old Bavarian Haus and chef Dick Mansfield. SAUERKRAUT BALLS RECIPE 1 1/4 ...
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 ...
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
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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 ...