Search results
Results From The WOW.Com Content Network
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.
Raw broccoli is mixed with a sweet and salty mix of bacon, raisins, and mayonnaise. ... View Recipe. Restaurant-Style Coleslaw. ... but you could also try Red Potato Salad or German Potato Salad ...
A traditional peppered beef stew of the German cuisine that belongs to the cuisine of Westphalia. Rinderroulade: Throughout Germany A roulade of bacon and onions wrapped in thinly sliced beef Sauerbraten: Rhineland: A beef pot roast marinated in vinegar, water, spices and seasonings Sauerkraut: Throughout Germany Fermented shredded cabbage ...
Coleslaw or cole slaw (from the Dutch term koolsla [ˈkoːlslaː] ⓘ, meaning 'cabbage salad'), also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
The Sensible Cook: Dutch Foodways in the Old and New World, a Dutch cookbook from 1770, even has a recipe involving thinly sliced strips of cabbage with melted butter, oil and vinegar. Mayonnaise ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with pork, Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbéliard sausages or a selection of pork ...
This slaw brings together the crispness and nutrition of shredded cabbage, carrots and bell peppers with the green goodness of edamame, scallions and cilantro.