Ads
related to: gundelsheim sauerkraut
Search results
Results From The WOW.Com Content Network
Carl Kühne KG was founded in 1722. Its headquarters are located in Hamburg and employs 150 employees. The business's management is made up of Kai Bendix (Chairman), , Christian Strey (Finance, Controlling, IT) and Heiner Opdenfeld (Supply Chain).
In the 19th century, the vegetables that most of the Bavarians usually ate were Sauerkraut and beets. French-influenced dishes included Ragouts, Fricassee and "Böfflamott" (Boeuf à la Mode), larded and marinated beef. This was mostly only reserved for the nobility, but was later also adopted into the cuisine of ordinary people. [5]
Gundelsheim lies in the Upper Franconia-West region and is found roughly seven kilometres north of Bamberg at the Kreuz Bamberg, a cloverleaf interchange between the Autobahnen A 70 and A 73. The community has one of the traditional rural land units, known in German as Gemarkungen , also named Gundelsheim (it is traditional for a Gemarkung to ...
Sauerkraut: Throughout Germany Fermented shredded cabbage Schnitzel: Throughout Germany Fried, breaded thin piece of meat, typically pork, poultry or veal Schweinshaxe: Pork hock served grilled and crispy with Sauerkraut or boiled as Eisbein: Spanferkel: Throughout Germany A grilled whole young pig, usually eaten in a large company of friends ...
Nürnberger Rostbratwürste with Sauerkraut. Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia.It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine.
Schweinshaxe with Kartoffelknödel (potato dumplings) in Germany Roasted Austrian-style Stelze Schweinshaxe served with Bratkartoffeln (fried potatoes) and Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand
Gundelsheim (German pronunciation: [ˈɡʊndl̩sˌhaɪ̯m] ⓘ) is a town in the district of Heilbronn in Baden-Württemberg in southern Germany. It is situated on the right bank of the Neckar, 17 km northwest of Heilbronn. The town centre retains its narrow mediaeval street plan, as well as much of its mediaeval timber architecture.
Typical for Hessen are Frankfurter Rippchen, a spiked pork cutlet, which is often served with sauerkraut and mashed potatoes. Also from Hessen comes the Frankfurt green sauce ("Grüne Sauce"). It is a cold sauce based on sour cream with the local herbs borage, chervil, cress, parsley, pimpinelle, sorrel and chives.