AUTHENTIC GERMAN GOULASH RECIPE RECIPES

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ROTKOHL (GERMAN RED CABBAGE RECIPE WITH BACON) - EATING ...



Rotkohl (German Red Cabbage Recipe with Bacon) - Eating ... image

Rotkohl is a classic German side dish for braised red cabbage. It may be served with or without bacon and it has a very distinct sweet and sour cabbage flavor. It's braised in apple cider with a touch of sugar (sometimes with the addition of cherry preserve) and spices then finished off with an apple cider vinegar. 

Provided by Edyta

Categories     Side Dish

Yield 4

Number Of Ingredients 15

2 tbsp Butter (Unsalted)
4 cups Red Cabbage (Shredded (half a medium head of cabbage, it can be up to 5 cups))
1 Yellow Onions (chopped, small size or half medium size)
1 Apple (any kind, peeled and cubed)
1 tbsp Sugar
1 cup Apple Cider (up to 1.5 cups)
4 slices Bacon (chopped, optional)
2 tbsp Apple Cider Vinegar
2 teaspoon Salt (more or less to taste)
1 Bay Leave
5 cornels Allspice
5 Cloves
2 Juniper Berries (optional)
1 tablespoon Cherry preserve (optional)
Fresh Dill for garnish

Steps:

  • Chop your onions, apple, and cabbage;
  • Heat up your butter in the braising pot; add onions and sauté for about 5 minutes, until translucent.
  • Add cabbage, apple and spices (sugar, salt, pepper, allspice, clove, bay leaf, and if using juniper berries), apple cider and preserve if using; cover it up.
  • Braise the cabbage for approximately an hour. Mix it frequently to avoid burning and add more liquid as needed (you can add a little bit more apple cider, but at this stage mostly add water or vegetable stock). Make sure your cabbage is mostly submerged in liquid.
  • Chop bacon and fry up the pieces, until crispy.
  • Add apple cider vinegar to the cabbage; mix well and taste for seasoning. Adjust with salt and pepper as needed.
  • Transfer the cabbage to a serving dish, top with bacon and (optionally) with dill. 

Nutrition Facts : Calories 263 kcal, CarbohydrateContent 29 g, ProteinContent 4 g, FatContent 14 g, SaturatedFatContent 6 g, CholesterolContent 29 mg, SodiumContent 1390 mg, FiberContent 3 g, SugarContent 20 g, ServingSize 1 serving

KAPUZTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Kapuzta Recipe: How to Make It - Taste of Home image

This is a truly authentic "Old World recipe"—friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon olive oil
1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste

Steps:

  • In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.

Nutrition Facts : Calories 519 calories, FatContent 39g fat (15g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 1509mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

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ROTKOHL (GERMAN RED CABBAGE RECIPE WITH BACON) - EATING ...
Rotkohl is a classic German side dish for braised red cabbage. It may be served with or without bacon and it has a very distinct sweet and sour cabbage flavor. It's braised in apple cider with a touch of sugar (sometimes with the addition of cherry preserve) and spices then finished off with an apple cider vinegar. 
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  • Transfer the cabbage to a serving dish, top with bacon and (optionally) with dill. 
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KAPUZTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is a truly authentic "Old World recipe"—friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!
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  • In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.
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