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German Cabbage Roll, called Krautstrudel in German, is a crunchy filo dough rolled up around braised cabbage with bacon bits. Usually served with a simple horseradish-dill sauce! When you think of strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savoury ones too! You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. This German Cabbage Roll is a braised cabbage with bacon bits served with a delicious homemade horseradish-dill sauce. The Dough The original dough to cover the strudel is usually a thin and elastic puffy dough. Although, for this recipe, I’ve used stacked phyllo sheets with a light spray of olive oil on each sheet. I like the flakiness of the phyllo, plus it contains way less butter than the flaky puff dough. The only thing with phyllo is to make sure you overlap the sheets so…

A vinegar-based coleslaw with caraway seeds, a tad of apple juice to sweeten things up, loads of carrots, and a secret ingredient the Germans use: caraway seeds! It will become your favourite coleslaw, plus ultra healthy without all that mayo. Vinegar-based coleslaw is the first salad I’ve ever loved, and it’s so healthy when no mayonnaise is used… As a child, back in Canada, I used to go to this popular roasting chicken place called Rotisserie St-Hubert. When ordering, they always ask you,” coleslaw creamy or traditional?” I always took the “traditional one,” which I tried to imitate in this Coleslaw with Caraway Seeds recipe with some hidden German magical touch of caraway seeds. A German’s Secret Ingredient Then, I met my husband, a guy from Munich, Germany. Also, it is a place where they do spectacular coleslaws or “kraut salad,” as they call it. They make a few variations, for…

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