Pasta & Sauerkraut - why not?
February 21st, 2020 | main dishes
The sauerkraut classic from Max and Moritz – who doesn’t know it? My recipe for sauerkraut rolls, however, doesn’t have much to do with the hearty, heavy and “typically German” side dish of knuckle and meat loaf. Homemade pasta dough wraps the vitamin-packed sauerkraut – and if you leave out the bacon, it’ll even be vegetarian!
Sauerkraut always evokes memories of my grandmother from the Odenwald in the south of Hesse. She always had a large, gray clay pot in her cellars in which she stored cabbage as sauerkraut, a supply for the whole winter. We loved this sauerkraut! It was served with salted ribs, pork sausage or meat loaf. It tasted much, much better than the canned cabbage.
For years I have also filled a large clay pot with cabbage for lactic acid fermentation. Somehow I stopped doing this. For this autumn I have just noted it on the calendar. Who knows, maybe I can do it again. I will report…
My grandmother would hardly have combined pasta with sauerkraut. The Odenwald cuisine was hearty and simple. What would she have said about the gratinated sauerkraut rolls?
Gratinated Sauerkraut rolls
(makes 4 servings – preheat the oven to 200° C)
Leave me a message
Pescado a la Veracruzana – Mexican tuna
In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!read more
Shore leave Lisbon: Breakfast in Belem
A special way to get to know foreign cities and countries is a visit to a bakery or pastry shop. The variety of different types of bread and the selection of the most diverse pastries regularly lure my captain on a discovery tour to the most beautiful pastry shops in the world. One of them he found in Lisbon, namely the Pastéis de Belém. The good: from the cruise ship, it is very easy to reach by bike or on foot. Here is the captain’s shore leave recommendation: “Breakfast in Lisbon”read more
Tomato gnocchi with chorizo sauce
Tomato gnocchi get their colour from a few tablespoons of tomato paste and their wonderfully fluffy consistency from ricotta. The strong chorizo sauce goes perfectly with the gentle sweetness of the gnocchi. Crispy sage leaves are the aromatic icing on the cake.read more
Venison steak with chilli and blackberry sauce
After collecting blueberries and mushrooms on my hikes over the past few weeks, now the blackberries are ripe. They’re plentiful this year, and they’re sun-kissed and sugar-sweet. I processed my harvest into a very fine sauce for the venison steak. Chilli, ginger, red and port wine and the fruity sweetness of blackberries – the sauce is really phantastic…read more