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.