This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles – oh yes, don’t forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy
Grandma keeps her Wiener schnitzel recipe a closely guarded secret. Unfortunately for her, it’s not that hard to figure out. Anyway, it’s a really easy and delicious way to prepare chicken or turkey breasts, or even the traditional veal. My husband demands I make it more than I can stand eating it.
Just what the name implies – these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
