One such recipe that shows this is German potato salad. German food tends to have a lot of acidity and fat to it. When I went to Germany when I was in high school, I was introduced to a lot of German foods like schnitzel and Spaetzle and sauerbraten. My maiden name is Kettler, which is very German, so I thought I would start there. My ethnic makeup is a melting pot of European countries, but for this blog post I’m going to look into my German heritage. I love the rich history in food like that and I want to start doing a lot more cultural cooking. Like when I went to New Orleans and I took a class at the New Orleans school of cooking, I love the fact that they only teach how to make red beans and rice on Mondays because traditionally that was wash day and on wash day you wanted to have something cooking all day long so that once you were done doing your laundry you had your red beans and rice ready to go for dinner. You'll want to stir the pot once in a while to check how the cabbage is cooking and adjust the liquid levels as needed.American cooking leaves a lot to be desired.Ī lot of the things that we make are lessened versions of other cultures’ cuisines that we have dumbed down and taken all of the rich history out of. Cook for 40 minutes or until very tender. Reduce the heat to low and cover the pot with a lid. Scrape up the browned bits from the bottom of the pan with the back of your spoon.Īdd the chicken stock and bay leaf and bring it to a gentle bubble. Stir it once in a while to combine it with all the yummy bacon drippings.Īdd the apple cider vinegar, mustard, sugar, and caraway seeds to the pot and stir to combine. In a large pot, add the chopped bacon and cook until the fat is rendered in the pan and the bacon is browned and crispy.Īdd the chopped onion to the pan and cook until softened.Īdd the shredded purple cabbage to the pan and cook until it has wilted down by half. Then, thinly slice the wedges into strips like this: How to Cook the Red Cabbage I actually shared a closer look at how to shred cabbage in my fried cabbage post here.īasically, you cut the cabbage in half, remove the core with a v-shaped cut and then slice the half into wedges. If you've never shredded a fresh head of cabbage before, it is really quite easy with a large chef's knife. I was pleased to discover just how easy the recipe is and it is sure to appear on our menu again, especially during the holiday season with the bright and festive color it adds to the table. As a grown up, I now fully appreciate how delicious this tangy German side dish is when served with a rich and savory main like sauerbraten or pork schnitzel with a side of homemade spaetzle.įor a recent Oktoberfest dinner, I made traditional German sauerbraten and this delicious German red cabbage for my family to try. Growing up in a strong German community, I frequently spotted German red cabbage served as a side dish at many traditional dinners.Īs a kid, you couldn't pay me to try it. A tangy vinegar sauce with a touch of mustard and caraway seeds make this a wonderful side to serve with rich main dishes. German red cabbage is a savory side dish that pairs well with German sauerbraten and other beef or pork recipes.
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