Rotkohl - A Trip Back To Germany - mommasangelbaby.blogspot.com Blog at Allrecipes.com - 284772

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Rotkohl - a trip back to Germany 
 
Sep. 23, 2012 6:07 pm 
Updated: Sep. 24, 2012 11:47 am
Tonight I made a trial run on a German recipe, which I found on the German Allrecipes site.  I am planning to make this to serve my classmates in a presentation I will be doing on November 20, 2012 in my German Culture class at University of New Mexico.  My assignment is to give a presentation about the German state Schleswig-Holstein, the northernmost state in Germany, which lies between the North and Baltic Seas.  One of the most delicious dishes I came to love during my time there, was Rotkohl, a cooked red cabbage dish, which includes apples, cloves, cinnamon, and FAT, plenty of FAT.  Here in America we have lard, in Germany they have Speck, many kinds of Speck, which translates to fat in English.  There's pig Speck, duck Speck, goose Speck, maybe you get the picture.  Just about anything that has fat can be made into speck.  Anyway, using lard, the closest thing we have to speck, I made this delicious recipe.  Served it with Al Fresco Chicken Sausages - Apple ones, I thought that would be appropriate.  I cooked the sausages in the rotkohl (a 45 minute simmer), and then sauteed them brown afterwards.  They were so tender and delicious.  Finally I served the whole thing with a fresh green salad.  It was a great meal.  It totally took me back to Germany, and will be a perfect way to share the essence of northern Germany with my classmates in a couple months.

Until next time. . .




 

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Rotkohl 3
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Comments
Sep. 23, 2012 6:54 pm
I take it, it is sweet due to the sugar, and honey?
 
Sep. 23, 2012 6:57 pm
I should say on a few recipes I looked up.
 
Sep. 24, 2012 11:47 am
Yes, a little sweet, but the sugar called for is "to taste." It simmers for 45 minutes in red wine or a broth/vinegar mixture, so it is actually quite tangy - oh, and no honey. Contrary to what some may believe, it tastes almost nothing like saurkraut, which I never liked until I experienced Germany. Thanks for your question!
 
 
 
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Cheryl King

Living In
Albuquerque, New Mexico, USA

Member Since
Apr. 2012

Cooking Level
Expert

Cooking Interests
Baking, Vegetarian, Dessert, Kids, Quick & Easy

Hobbies
Scrapbooking, Reading Books, Music

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About Me
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
 
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