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Tag Archives: German
A friend gifted me half a pig’s head so, naturally, I decided to make head cheese. It was already out of the freezer a couple of days when I picked it up so I had to move fast. I started … Continue reading
Cabbage with caraway is a Hungarian combination which goes well with Sauerbraten and Kartoffelsalat. From the long out of print “New World Encyclopedia of Cooking” published by the Culinary Institute of Chicago. Serves 6-8. Ingredients: 1 head red or green cabbage (or … Continue reading
The classic German Sauerbraten recipe produces a nice sweet-and-sour pot roast that goes great with other German sides, such as my kartoffelsalat. Serves 8. Ingredients: 4-6 lb chuck roast or bottom round Kosher salt and pepper 1 medium onion, sliced … Continue reading
How come nobody makes wilted lettuce salad any more? It’s great stuff. This is another classic recipe from Chicago Culinary Institute, updated for modern tastes (I’ve reduced the sugar). Serves 8. Ingredients: 1 medium head iceberg lettuce* ¼ c cider … Continue reading