Browsed by
Cuisine: German

Green Cabbage

Green Cabbage

A classical German dish in the autumn time.

Print Recipe
 Green Cabbage
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
Course Main Dish
Cuisine German
Servings
3-4 persons
Ingredients
Course Main Dish
Cuisine German
Servings
3-4 persons
Ingredients
Instructions
  1. In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
  2. Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don't be shy while chopping. If you want to have a more 'delicate' version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
  3. Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one...)
  4. Then add carefully the vege stock and observe how liquid it is, it shouldn't be a soup, but neither as hard as mashed potatoes...
  5. Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
  6. Chop the onions in regular (not too fine, not too rough) cubes and add them also.
  7. Then add a good amount of smoked salt as well as the two spoons of mustard.
  8. Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
  9. Season it for taste with salt and mustard again.
Share this Recipe
Powered by WP Ultimate Recipe
Zwiebelkuchen

Zwiebelkuchen

Print Recipe
 Zwiebelkuchen
Traditional southern German recipe that is also prepared in Alsace. Available in many different ways. The traditional version is done with bacon, sour-creme and cheese, here is a vegan version of it.
Course Main Dish
Cuisine French, German
Servings
4 people
Ingredients
Dough
Topping
Course Main Dish
Cuisine French, German
Servings
4 people
Ingredients
Dough
Topping
Instructions
Dough
  1. Start with the dough, as it takes the most time to prepare. For that, add all ingredients (flour, water, salt, yeast) for the dough into a kitchen aid machine and let it mix it for 25 minutes at low speed.
  2. Bring the bowl to a warm place (e.g. the technical room), cover it with a wet line towel and let it rest there for 2 hours, better 4-5 hours (or if you are in a hurry for less, but at least 60 minutes)
Topping
  1. Peel the onions and cut it in slim slices, and sweat the onion.
  2. Add the smoked tofu (or whatever similar is available, minced soya works as well, then just add more smoked salt)
  3. Taste the mixture with smoked salt until it clearly has some smoky taste.
  4. Roll the dough with a bit of flour onto a baking tray (either a large rectangle or then two/three round ones)
  5. Spread the vegan sour-creme on the dough (a bit more than tomato sauce of a pizza). Depending on the type of sour-creme you might need more, as some of them get too liquit and they sink into the dough.
  6. Then add the onion/tofu mix from the pan over the sour-creme
  7. Cover everything with some vegan cheese. If you do not have vegan cheese, you could also use the same cover that I describe in the lasagna, but I would leave there all the herb away)
  8. Place it into the oven for 20-25 minutes at 200 degrees (This obviously varies also with the type of cheese and the sour-creme)
  9. After baking you can give some parsley over the Zwiebelkuchen.
Share this Recipe
 
Powered by WP Ultimate Recipe