Recipe Talk

While we were living in central Germany 15-20 years ago, my husband fell in love with a simple salad that I'd like to try to duplicate, but have no idea what it is called or how to make it.

He remembers that it was a staple at many gausthauses in the region; if you ordered a salad, this is what you received. Weh we went further North or South, it disapeared.

He describes it as: "sharp-and-sweet-vinegary" with shredded red cabbage, shredded carrot, and large white beans (not lima).

We lived in and around Manheim, Schweinfurt & Aschaffenburg.

I've looked and looked for something that resembles this, but come up with nothing.

Any ideas???

Much obliged :)

Sweet And Sour Cabbage And Beans Recipe
Foodie, are you looking for a Sweet And Sour Cabbage And Beans recipe? It is served as a delicious Side Dish. Your near and dear ones including your pals will vouch for this tempting Sweet And Sour Cabbage And Beans recipe. Try it.

Ingredients 3/4 pound cabbage cut in strips

1/2-inch wide (6 cups)
1 cup no salt tomato sauce
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 tablespoon apple juice concentrate
2 tablespoons honey
1 teaspoon dijon mustard
1/4 cup raisins
1 large clove garlic, chopped
1/4 teaspoon celery seed
1 teaspoon onion powder
dash of white pepper (optional)
1 1/2 cups cooked great northern beans, drained

How to make Sweet And Sour Cabbage And BeansIn large saucepan, combine all ingredients except beans.
Bring cabbage mixture to a boil while stirring.
Cover and simmer 10 minutes.
Add beans to cabbage and cook for 5 minutes to heat through.

Friday, August 27, 2010
White Cabbage Salad--Polish Ingredients, German Way

What can I possibly post on my last day of vacation in Poland? Cabbage, of course! But since this is almost a one-ingredient dish I will have to tell the story how this very low calorie and healthy salad got onto my family menu, especially that--which may seem surprising--this is not a Polish recipe.

Many years ago, still during the communist times, I went with my parents on vacation to our western neighbors--a tiny town called Friedrichroda in then East Germany, very close to the border with West Germany. You cannot even imagine how western it felt there then! Store shelves were filled up with a great variety of very desirable products: Salamander shoes, corduroy pants, a huge choice of wallpapers, not to mention the great variety of attractive looking food. The only regret was that we could not buy much for our limited allowance of GDR marks.

Every day's highlight were though the copious meals that we were served at the resort. It was a "lavish" Swedish buffet where you could eat as much as you wanted, which some people really tried, endlessly filling up their plates. The choice was wonderful, especially cold meats, which at that time we could only dream of in Poland, but also breads and salads. The most disappointing were desserts--tasteless, and not even sweet at all.

We liked the white cabbage salad particularly well. It was made from a very familiar ingredient--a mainstay of Polish cuisine--but was served in an unfamiliar way. We put our broken German through a strenuous test and got the recipe. Ever since, for more than thirty years, we have been having it at hour home. The only difference is we do not serve it as a self-standing salad but only with dinners--it enhance very good with meat, even grilled ones, and most of all with fish, especially fried in breadcrumbs.

So if you are tired of green salads and looking for something easy and healthy, this salad is an option rich in vitamins A, B1, B12, and C. It is always a huge hit at our deck parties and disappears fast, earning praises for its uniquely refreshing taste.

Shredded White Cabbage Salad

Ingredients:
1/2 medium white cabbage (it actually should be young and still green),
1/2 cup flat-leaved Italian parsley,
1/2 cup chopped dill,
1 tbsp sugar,
1 lemon,
salt and pepper.

Preparation:
1. Shred the cabbage very thinly, put in a bowl, salt with about 1/2 tsp of salt, squeeze with hands slightly to help salt to penetrate and soften the cabbage, and aside for about 20-30 min.
2. Add sugar and lemon juice--you need to try how sour and sweet you like it to be--it should be sweet but the sour taste should dominate.
3. Put in dill and parsley, mix together, and serve.

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Thursday, August 5, 2010
Red Cabbage Salad--Coleslaw's Polish Cousin

Poland can certainly be called a land of cabbage and potatoes. These two ingredients, together with beets, practically define Polish cuisine. If you visit Polish farmers markets you will be astounded by the mountains of cabbage heads and the great variety and quantity of potatoes being sold. Therefore, while spending the whole month in Poland, I cannot resist introducing my international readers to cabbage.

Whenever any foreigner asks about Polish cuisine or wants to show any knowledge of it, cabbage-based dishes inevitably come up. The most famous is bigos--a long cooked dish (it can take days to cook bigos properly), which is made from sour and fresh cabbage with a generous amount of different meats and sausages, and it is spiced up with dried porcini or prunes. It is very heavy but very tasty and everyone who has been raised in its flavor is nostalgic about it. Foreigners who tried it either fell in love with bigos, or hate forever even the very smell of it.

For those who are even scared to try bigos, we also have much lighter and less odoriferous dishes that are made of cabbage. They are also much easier to prepare. We have many variations of them in our national cuisine and anyone who is willing to try them, will find for sure a dish made of cabbage that is very tasty but also very light.

Unfortunately, as foreign cuisines have become widespread in Poland in recent years and even all the "holes in the walls" now serve exotic food like sushi or Turkish kebab, it is now much harder to find a good traditional dish like a cabbage salad, which used to be so prominent on the Polish daily menu.

Red cabbage was always one of my favorites. It is very healthy as it is particularly rich in vitamins K and C. It can be served in a cooked version, as a side dish to heavier meats like duck or venison, but the one I make at home is a simple salad made of raw red cabbage to preserve all its nutritional values. It can be served to accompany any meat, especially grilled.

Red Cabbage Salad

Ingredients:
1/2 head red cabbage,
1/2 medium sweet onion,
2 tbsp roasted, slivered almonds,
3 tbsp balsamic vinegar,
1 tsp of sugar,
1/4 cup olive oil,
1/3 cup crumbled feta cheese (optional),
salt and pepper to taste.

Preparation:
1. Shred cabbage thinly, salt generously, and set aside for about half an hour.
2. Using hands squeeze cabbage to help soften and macerate in its own juice.
3. Season with sugar, vinegar, and pepper.
4. Add oil and mix well.
5. Sprinkle with almonds and serve.