Awesome recipe. Eisban is kaput! About how we defeated the German national dish!

A few more secrets from German chefs

Here are some tips that will be useful in culinary experiments with German national recipes:

1. Fresh cabbage salad will be juicy and tender if you chop it finely, mash thoroughly with salt, sprinkle with vinegar and leave to stand for about an hour in a cool place. Traditional German cabbage salads always include fresh herbs (dill, parsley, basil), apple cider vinegar and sunflower oil.
2. Sauerkraut will taste better if, before serving it, you add a little aromatic vegetable oil, finely chopped lettuce and a teaspoon of sugar.
3. German cooks like to add apples to most cabbage dishes. These fruits play the role of an important culinary regulator - because the taste of the finished dish is significantly influenced by what varieties of apples you use.
4. Cumin is added to German cabbage dishes not only for the sake of taste and aroma. Cabbage's coarse fibers help stimulate digestion, which can cause stomach problems or abdominal pain in some people. Cumin and dill seeds help improve digestion and not give up your favorite foods.

Ingredients:

• Pork knuckle - 1-1.5 kilograms
• Sauerkraut – 500 grams
• Light beer – 500 Milliliters
• Bay leaf – 2 pieces
• Cloves - 2 pieces
• Peppercorns – 6 pieces
• Carrots – 1 piece
• Onions – 2 pieces
• Garlic – 5 cloves
• Soy sauce - 1 tbsp. spoon
• Honey - 1 tbsp. spoon
• Tabasco - 1 tbsp. spoon
• Spicy mustard - 1 teaspoon
• Vegetable oil - 1 teaspoon
• Salt - To taste
• Ground black pepper - To taste
• Sugar - To taste

Number of servings: 4

Historical reference

German braised cabbage is the national dish of Germany. In its homeland it is called “sauerkraut”, which means “sauerkraut”.

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The conservation process took up to 6 weeks. From the second half of the 19th century. Sauerkraut began to be produced on an industrial scale - now it can be bought in many German stores.

The Germans do not use carrots for sourdough.

German sauerkraut tastes similar to Russian, although it is fermented without carrots, with salt, and sometimes with vinegar.

In Germany, sauerkraut is stewed, fried and even boiled.

German stewed cabbage

A very interesting and unusual recipe! Duck, sausages, and any other meat are perfect in combination with this dish. Therefore, you can safely experiment by combining certain recipes with universal stewed cabbage.

To prepare you need:

• sauerkraut – 1.5 kg;
• onions – 3 pcs;
• butter – 150 g (vegetable or butter);
• caraway.

Preparation:

1. Fry the onion, add cabbage to it and begin to simmer, adding 0.5 cups of water. Simmer over low heat for about 2 hours.
2. After the cabbage is half ready, add cumin and pepper. If your cabbage tastes soft and juicy, you can remove it from the heat.

There are other unusual recipes for preparing this dish, in particular using mushrooms, various vegetables and, in some cases, even fruits. Therefore, look for the most suitable option for you by regularly preparing new and unusual foods. //www.youtube.com/embed/zqNLmaEQW-c In addition, all the ingredients necessary for cooking can be purchased inexpensively at any specialty store. And if you have a summer house, then this is not a problem at all, since many fruits, vegetables and herbs can be grown in your garden plot.

Experiment with spices, dressings and ingredients, and you can prepare real masterpieces with your own hands that will not leave anyone indifferent. Develop your abilities in this area, winning the love and recognition of your loved ones and ordinary acquaintances.

Cooking cabbage in Bavarian style

Step 1: Prepare the ingredients.

First of all, we need to finely chop the cabbage. You can use either a special grater or a sharp wide knife. Next, we need to boil it in lightly salted water so that it becomes soft and stews faster. Cook for no more than 6-8 minutes. Peel the onions and garlic and cut them: onion into half rings, garlic into slices.

Place a frying pan over medium heat, add vegetable oil and add the onion and garlic to fry. You should not achieve a golden color; remove from heat as soon as the onion becomes softer and the garlic releases its aroma.

Cut the sausages into small circles and lightly fry in a frying pan. Wash the green cilantro and chop it finely.

We cut the canned tomatoes into thin slices (do not pour out the juice, we will need it).

Step 2: Prepare Bavarian cabbage.

Now all we have to do is stew the cabbage by mixing all the above ingredients. Take a cauldron and put in it boiled cabbage, fried sausages, onions and garlic, salt, pepper, add cumin seeds, chopped cilantro and season it all with canned tomatoes (along with juice) and tomato paste. Mix thoroughly, cover with a lid and simmer on low heat for 15-20 minutes, no more.

Step 3: Serve the Bavarian cabbage.

After 20 minutes, place the cabbage on portioned plates and invite guests. In Germany, cabbage is served with fresh, cold beer. Bon appetit!

Tips for the recipe:

– – If you want to add sausages to the cabbage, then you will need 4 pieces.

– – Tomato paste in combination with canned tomatoes gives cabbage a sourish-salty taste.

– – When cooking, you can use sauerkraut along with fresh cabbage (50/50).

– – The traditional recipe for Bavarian cabbage always contains caraway seeds. But if you don't like them, you don't have to add them. The dish will already be aromatic due to the cilantro and garlic.

Recipe for stewed sauerkraut with meat

Any meat is suitable for cooking - pork, veal, chicken, beef, duck. The fat layer is welcome, since cabbage loves fat.

Take:

• Cabbage – 500 gr.
• Meat – 250 gr.
• Carrot.
• Bulb.
• Tomato – 2 large spoons.
• Sugar - a small spoon.
• Bay leaf - a couple of pieces.
• Vegetable oil – 100 ml.
• Pepper, water as needed (up to a glass).

How to put it out:

1. If necessary, rinse the cabbage and cut into smaller pieces.
2. Cut the meat fillet into not too small pieces. Coarsely grate the carrots. Chop the onion into cubes.
3. Heat the oil in a frying pan, add the meat pieces and fry over high heat until browned.
4. After about 10 minutes, add the carrots, and after another couple of minutes, add the onions.
5. Fry together for about 5 minutes and add the cabbage.
6. Pour half a glass of water, pepper, add bay leaf, tomato, sugar. Mix well.
7. Continue simmering for about 20-25 minutes. Taste and cook the cabbage until soft.

How to make German cabbage recipes at home

The correct German cabbage recipe necessarily includes onions, vegetable (or butter), or better yet, pork fat, and pepper. Juniper berries, caraway seeds, apples, and beer are desirable.

On holidays, pork knuckle is traditionally served at the table.

And, of course, pork knuckle, ham or ribs as a main course with a side dish.

Recipe No. 1. Classic German braised cabbage

You will need:

• sauerkraut - 0.5 kg;
• onion - 1 pc.;
• apple - 1 pc.;
• smoked lard - 50 gr.;

Only smoked lard will give cabbage a unique taste and smell.

juniper berries - 3 pcs.; cumin - to taste; water - 2 glasses.

Cooking:

1. Finely chop the cabbage with a knife.

The thinner the straw, the more delicate the taste.

Place lard cut into small cubes in a frying pan with thick walls, add onion cut into thin half rings, and fry until lightly golden. Add cabbage and seasonings, stir. Pour in water and simmer, stirring, until brownish. Place a finely chopped apple in the cabbage and simmer until done.

Ready!

Recipe No. 2. Red cabbage with sausages

You will need:

• red sauerkraut - 1 kg;

Red cabbage is slightly different in taste from white cabbage.

sausages - 300 gr.; onion - 1 pc.; sugar - 1 tbsp. l.; apple - 1 pc.; broth - 2 tbsp; lard for frying; spices (salt, pepper, cumin) - to taste.

Cooking:

1. Fry the sausages, cut into slices, in lard until crispy.
2. Add sugar and mix. Simmer for half a minute.
3. Add chopped onion and fry for 3-5 minutes.
4. Now add cabbage and diced apple.

The Germans always add apple to cabbage.

Then add the spices. Pour broth over cabbage. Cover with a lid and, stirring occasionally, simmer for about half an hour.

Ready!

Recipe No. 3. Simplest

This is a recipe for cabbage, sauerkraut in German style, and then stewed.

You will need:

• Cabbage - 1 fork (preferably large);
• Onion - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp. l.;
• Bay leaf, juniper berries, ground pepper, cumin, salt - to taste.

A dish for every day!

Cooking:

1. Finely chop the cabbage, add salt, pour vinegar, put it in a saucepan under a press and put it in a warm place.
2. Depending on your preferences (what kind of cabbage you like), you can ferment it from a day to three.
3. Fry finely chopped onion in oil, then add cabbage and spices.
4. Fry until soft.

Ready!

Of course, all lovers of German cuisine will be interested. This dish is a cross between a soup and a main course. It can be prepared from scrap materials, it always succeeds, and absolutely everyone likes it. A plate of Eintopf will help you restore strength after a hard day at work, warm you up when it’s cold and lift your spirits when you’re sad.

Salzburg krautspatzen with homemade noodles

A recipe that is traditional in the Allgäu region in southern Germany. Here it is customary to add bacon and fresh egg noodles to sauerkraut.

For the egg noodles:

• flour – 70 g;
• eggs – 1 pc.;
• milk – 25 ml;
• nutmeg;
• salt.

Besides:

• sauerkraut – 250 g;
• smoked brisket – 50 g;
• onion – 1 pc.;
• butter – 30 g;
• parsley;
• salt pepper.

Knead the noodle dough: pour flour into a bowl, add egg, milk, salt and nutmeg. Mix until smooth, cover the bowl with a napkin and leave for 30 minutes. Meanwhile, melt the butter in a frying pan. Chop the brisket and peeled onion. Fry in butter. Add cabbage to them. Simmer for 10-15 minutes over low heat, then set aside. Boil water in a saucepan and add salt. Take a cutting board and spread the dough onto it with a spoon. You should get a thin layer of loose dough. Place a board over the pan. Using a wet knife, cut off pieces of dough and immediately throw them into boiling water, cook for 2-3 minutes. Then fish it out with a slotted spoon and put it in a frying pan with cabbage. Add a little more butter and cook everything together for 2-3 minutes. Then add salt and pepper, sprinkle with parsley and serve.

Symbol of German cooking

According to the criteria of high restaurant art, cabbage is just a side dish for meat. But in traditional German cooking, cabbage has always occupied a place of honor. In different parts of the country it was prepared in different ways, adding onions, carrots, apples and berries.

In many German dishes, cabbage is not a side dish, but the main ingredient. When fermented and stewed, it goes well with meat, sausages, sausages and even fish.

Cabbage, pickled for the winter, has saved the inhabitants of Germany from vitamin deficiency during the cold season for centuries. In the second half of the twentieth century, the popularity of this vegetable in German home cooking decreased somewhat, but today traditional cooking is regaining its former position. This is not surprising, because cabbage can be used to prepare many delicious, varied and healthy dishes.