German recipes!!

After studying in Germany for 4 weeks, I have eaten many delicious dishes. I discovered that any dish that involves cabbage, potatoes (kartoffeln) and some form of meat is a favourite of mine. I was lucky then that these ingredients were a part of most dishes served.

How to make Red Cabbage (Blau Kraut)  Bavarian Style;

Cooking time; 30-45 minutes


–          1 medium sized head red cabbage, cored and sliced thin

–          1 medium yellow onion, sliced thin

–          1 Granny Smith apple, peeled cored and grated

–          1 cup unsweetened apple pure juice (not concentrate)

–          1 cup brown sugar

–          1 cup red wine vinegar

–          sea salt & pepper

–          ¼ tsp. ground cloves

–          ¼ tsp freshly ground nutmeg

–          ¼ tsp. allspice

–          1 Bay leaf

–          olive oil


–          In a oven, add about 1 generous turn of the pan of oil and heat.

–          Cook onions 2-3 minutes and add the red cabbage; braise the cabbage until just tender 3-5 minutes. Season with salt & freshly ground pepper, to taste

–          Add ground cloves, allspice and nutmeg. Add caraway seed, if desired.

–          Add the brown sugar, apples, apple juice and vinegar.

–          Cover and simmer until the cabbage is cooked and tender— don’t boil or overcook.

–          Remove bay leaf and serve

Bauern Kartoffeln (Farmer Style Potatoes);


–          4 medium sized Potatoes

–          olive oil

–          3 oz. bacon rashers (thinly sliced bacon, roughly three slices)

–          1 small onion, chopped or thinly sliced

–          fresh parsley, for garnish


–          Boil the potatoes until just fork tender— not overcooked or they will be too mushy.

–          Drain the potatoes and allow to cool.

–          Cook the bacon

–          Add the onion and cook until softened.

–          With the heel of your hand, gently flatten the cooled potatoes and then set into the pan.

–          Season the potatoes with salt & pepper.

–          With a spatula, press down on the potatoes and allow to brown- about five minutes. If the pan is dry, drizzle a little olive oil over the potatoes and turn to the other side.

–          Garnish with fresh parsley and serve.

Serve these two dishes with Bratwurst (a type of German sausage) and you have yourself a traditional and very delicious German meal!

My time abroad in Germany has taught me to love this food. Now that I am back home in Melbourne, I am on the constant lookout for a place or a person that can cook blau kraut or kartoffeln as good the Germans make it. The countries food is something I certainly miss and would happily travel back for given the opportunity.