Red beans salad with tomatoes, cilantro, parsley, red and green peppers,
onions, carrots, spices, (possibly a little vinegar)
Kranzkuchen, - made from ordinary bread dough, yeast, some eggs, to make
the
dough yellow. When dough had risen, the dough was braided the shape of a
wreath, then baked.
After it was baked, then brushed with a mixture of egg and milk, which made
the crust brownish.
The wreath symbolized the Crown of Thorns on Jesus' head on Good Friday.
from Alex.
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There are many meals made with Kraut and potatoes.
Pork-hogs, Kraut and potatoes. Myself, I preferred the left over, fried
noodles and with fried Kraut with onions. If you don't like the taste Kraut,
try this;
Sauerkraut Sauce.
4 cups sauerkraut, rinsed and drained (reserve 1 to 1 1/2 cups liquid).
1/2 cup butter.
1 medium onion, chopped.
Salt and pepper to taste.
2 tablespoons lemon juice.
1 tablespoon honey.
Puree sauerkraut in a food processor, then braise in 1/4 cup butter. Sauté
onion in remaining butter and add to sauerkraut. Add 1 cup sauerkraut juice,
cover and stew for 30 minutes, adding more juice as needed to make a medium
thick sauce. Add salt and pepper, lemon juice, and honey for a sweet and
sour taste.
Serve with roast goose or duck.
Gutten Appetit!
OK, talking about "not cooking" Cabbage, I must tell you this. While in Romania
and Germany I
ate allot of Cabbage Salad.
Recipe, I received:
Shred a head of cabbage 'very' thinly. Soak in water, adding a little sugar (I
don't know why,
maybe to take some of the acid out??) for about an hour, drain and let air dry a
bit. Then add the
following. Peel and cut in chunks of slices of cucumber, lots of it. Slice a
red/purple onion,
lots of this too. Add vinegar, salt and pepper. You can add Tomato also. I must
say, this has
taken the place of our lettuce salads around our house.
It also last for days, unlike lettuce - and retains the Vitamin C, as Fran
mentioned.