Next to the Klöße, the other typical Beilage (side dish) for Sauerbraten is Rotkohl (red cabbage). In Germany red cabbage is prepared in a similar way as in the Netherlands (where it is called rode kool met appeltjes), with a sweet … Continue reading Rotkohl (Red Cabbage German Style)
When I posted the recipe for Sauerbraten recently, I promised I would also share the recipe to prepare the accompanying large potato dumplings called Klöße (singular Kloß). Kartoffel is German for potato. There are many variations of the recipe. The ones I … Continue reading Kartoffelklöße (German Potato Dumplings)
I had never heard about Kräuterprinten until I noticed I would need them to prepare Sauerbraten. I googled them and found out they are German spiced cookies that are not available around here, so I decided to bake them myself. They … Continue reading Kräuterprinten (German Spiced Cookies)
My German co-worker Timo mentioned that his grandmother prepares the best Sauerbraten using a family recipe that she in turn got from her own mother. I am always interested in traditional family recipes, and luckily he was willing to share … Continue reading Frau Marquardt’s Rheinischer Sauerbraten (Beef Stewed in Vinegar)
Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most Austrian … Continue reading Wiener Erdäpfelsalat (Viennese Potato Salad)
