Leaves should become a bit softer, but still al dente.Įxpress the remaining water with your handsĬut into lozenges. Here are the ingredients for this recipe:Ĭlean the savoy cabbage, remove the leaf ribs in salted water and blanch just a few minutes. So, tell me if you like it here, if you got wishes or ideas. You can eat it with any meat, with some fish, if you like - or even solo.Ĭheck out all my informations and the recipes on my correpsonding homepage: That makes it really good looking on the table. That every cabbage comes in different colours - from dark green on the outer leaves to light yellow on the inside. I love it because it is crisp - not limply like other vegetables. 500 g mixed berries (eg redcurrants, strawberries, raspberries)Ģ teaspoon vanilla pudding powder (or half a package)Īnother recipe from your wishlist - and one of my favourite winter vegetables.Then you always learn when we post a new video!
#Sauerbraten german plus#
I look forward to sharing my recipes as links through your social media profiles.Īnd do not forget to subscribe to this channel - plus click the bell. You can take my recipe, but you replace the red fruits with green ones, for example apples, kiwis, grapes. It is a little less known but also delicious: the green fruit jelly. Depending on what you like best.īy the way, there is still the little sister of the Red Fruit Jelly. Of course, if you cook this, you can also vary a bit yourself. However, they were always able to prepare this dessert easily in summer, because the They are down-to-earth and often had to make do with little in earlier centuries. Red fruit jelly is something from northern Germany. Germany for Oktoberfest, or because the Bavarian culture is internationally best known. Of course, most people in other countries know these things. I often cook recipes from Bavaria on my channel. It looks great - it tastes sensationally good - and you can easily prepare The dessert is perfect if you want to surprise guests. Raisins possibly a little sugar possibly lighter sauce binder maybe a little whipped cream (50 g) Gladly you can spread links to my videos on your socialįor the marinade: 1 large bunch of soup greens 3 cloves 12 peppercorns 4 crushed juniper berries 2 bay leaves 400 ml red wine 400 ml mild red wine vinegar - if youĪbout 1,5 kg roast beef (flower or bug, preferably organic) salt freshly ground pepper 2 tablespoons butter lard 1 piece bacon rind 50 g pumpernickel bread 100 g Click on the bell to avoid missing a new video and tell your friends about this channel. In addition, if you like my channel, then you can do three things: I promise you: if you try this, you will experience something wonderful: you will love it, your family will love it, and your guests too. But for everyone it's a reminder of days gone by - and the quality is
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And what can I say: All my friends love it. It was through your inspiration that I came back to the fact that I could cook it myself.
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Strangely, I have not cooked it myself for many years. And one of my best memories of my grandmother Hedwig is that she always made me Sauerbraten with dumplings when I visited her. And many of you said: Hey, we know Sauerbraten, but how do you do that? Some time ago I posted a video and asked you: What would you like to see? Are there German dishes that you know, but you do not
#Sauerbraten german how to#
Meanwhile, I wonder why I did over twenty other videos before I show you how to make a hot Sauerbraten.