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November recipe, Bratwurst and Red Cabbage

Amazing recipes to discover and learn each month.
Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

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 Bratwurst and Red Cabbage BigOven - Save recipe or add to grocery list Yum
Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate. Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
Course Main Dish
Cuisine German flavor
Prep Time 45 minutes
Servings
4
Ingredients
  • 1 pound bratwurst uncured
  • 2 tablespoon olive oil
  • 1 12 ounce beer bottle Pilsner or other lager
  • 1 red onion medium red onion, chopped
  • 1/2 red cabbage medium head of red cabbage, thinly sliced
  • 1 red beet medium red beet, peeled, coarsely grated
  • salt
  • pepper freshly ground pepper
  • 1/2 cup apple cider vinegar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon allspice ground
  • horseradish Freshly grated horseradish (for serving)
Course Main Dish
Cuisine German flavor
Prep Time 45 minutes
Servings
4
Ingredients
  • 1 pound bratwurst uncured
  • 2 tablespoon olive oil
  • 1 12 ounce beer bottle Pilsner or other lager
  • 1 red onion medium red onion, chopped
  • 1/2 red cabbage medium head of red cabbage, thinly sliced
  • 1 red beet medium red beet, peeled, coarsely grated
  • salt
  • pepper freshly ground pepper
  • 1/2 cup apple cider vinegar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon allspice ground
  • horseradish Freshly grated horseradish (for serving)
Recipe Notes

CLAIRE SAFFITZ | BON APPÉTIT | FEBRUARY 2015

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September 20th, 2016|

October recipe, Bayerischer Würsteltopf

Amazing recipes to discover and learn each month.
Some of the recipes emerge from the latest generation of German chefs or Germans traditions. Each German region has its own specialty dishes plus some regional variations.
We will try to save your time, sharing some fast and easy-to-make recipes ideas to cook for lunch, dinner or breakfast.

Print Recipe
 Bayerischer Würsteltopf BigOven - Save recipe or add to grocery list Yum
Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.
Course Main Dish
Servings
6
Ingredients
  • 1 pound cabage cored and sliced 1/2-inch thick
  • 2 carrots medium-sized carrots, peeled and sliced 1/4-inch thick
  • 6 ounces green beans tipped and snapped into 1-inch lengths
  • 1 pound potatoes Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
  • 2 coups green peas shelled fresh green peas or frozen green peas (do not thaw)
  • 3 coups beef broth rich beef broth (preferably homemade)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper freshly ground
  • 1/8 teaspoon nutmeg freshly ground
  • 1 teaspoon caraway seeds
  • 1 teaspoon marjoram dried leaf marjoram, crumbled
  • 3/4 pound knockwurst or kielbasa sliced 1/4-inch-thick
  • 2 tablespoons parsley coarsely chopped flat-leaf
Course Main Dish
Servings
6
Ingredients
  • 1 pound cabage cored and sliced 1/2-inch thick
  • 2 carrots medium-sized carrots, peeled and sliced 1/4-inch thick
  • 6 ounces green beans tipped and snapped into 1-inch lengths
  • 1 pound potatoes Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
  • 2 coups green peas shelled fresh green peas or frozen green peas (do not thaw)
  • 3 coups beef broth rich beef broth (preferably homemade)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper freshly ground
  • 1/8 teaspoon nutmeg freshly ground
  • 1 teaspoon caraway seeds
  • 1 teaspoon marjoram dried leaf marjoram, crumbled
  • 3/4 pound knockwurst or kielbasa sliced 1/4-inch-thick
  • 2 tablespoons parsley coarsely chopped flat-leaf
Instructions
  1. Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.
Recipe Notes

BY JEAN ANDERSON AND HEDY WÜRZ | 1993 | THE NEW GERMAN COOKBOOK

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September 20th, 2016|

Le savoir-faire européen en plein cœur de Lacolle

February 27th, 2015|