This recipe for German Bread Dumplings (Semmelknodel ) brings together 1/2 lb day-old white bread, cut into 10 slices, 1 cup milk, warmed, 1 tablespoon vegetable oil in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 8 servings.
This recipe for German Cabbage Skillet brings together 6 cups coarsly chopped green cabbage, 1 1/2 cups grated carrots, peeled and washed, 1 lb smoked sausage, cut into 1/3 inch slices in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 6 servings.
In Germany, you find this on many appetizer menus. I can’t say that I have ever seen one in America, but they sure are tasty. These are especially kid-friendly. I also saw these made with diced chunks of ham and pineapple and shredded cheese on crusty rolls. French bread is really nice for these. Any bread will work as long as it is sturdy enough to hold the toppings.
Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes.
We once had Flammekuchen for lunch in Rothenburg op den Tauber in Germany. It was so deliious! I found this recipe online on a site named My Best German Recipes and I altered to fit our taste and the ingredients I had on hand. It turned out so well I decided to post it for future reference – to make again.
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