This classic German stew is made with lean trimmed beef stew meat and cabbage.
1–1/4 lb lean beef stew meat (trimmed of fat), cut in 1–inch pieces
1 Tbsp vegetable oil
1 large onion, thinly sliced
1–1/2 cups water
3/4 tsp caraway seeds
1/2 tsp salt
1/8 tsp black pepper
1 bay leaf
1/4 cup white vinegar
1 Tbsp sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps
Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1–1/4 hours.
Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Yield: 5 servings – Serving Size: 5 oz
Each Serving Provides:
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 323 mg
Geman Cottage Cheese Soufle
This unusual dessert makes an interesting and delicious ending
to a fine German meal.
Cottage Cheese Souffle (Quarkauflauf)
1 lb (450 g) cottage cheese
1/2 cup (125 ml) sugar plus additional for preparing
the baking dish
3 Tbs (45 ml) all-purpose flour
3 egg yolks
1/2 cup (125 ml) raisins
The grated zest of 1/2 lemon
A pinch of salt
4 egg whites, stiffly beaten
Press the cottage cheese through a fine mesh sieve. Add the
sugar, flour, and egg whites and stir until thoroughly combined.
Stir in the raisins, lemon zest, and salt. Fold in the egg whites.
Grease a souffle dish and coat with sugar and pour the souffle
mixture in. Bake in a preheated 450F (220C) oven and immediately
reduce the heat to 375F (190C). Bake until the souffle has risen
and the top is golden brown, 25 to 30 minutes. Serves 4 to 6.
German Leipzig Vegetables
Leipzig Vegetables (Leipziger Allerlei)
3 carrots, thinly sliced
2-3 medium kohlrabi, peeled and cut into thin strips (julienne)
1/2 head cauliflower, cut into florets
1/2 lb (225 g) asparagus, cut into 2-inch (5 cm) pieces
1 cup (250 ml) fresh or frozen green peas
4 Tbs (60 ml) butter
3 Tbs (45 ml) all-purpose flour
1 onion, chopped
1/2 lb (225 g) mushrooms, sliced
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Cook the carrots, kohlrabi, cauliflower, asparagus, and peas
individually in about 3 cups (750 ml) of boiling salted water. As
each is done, transfer to a bowl using a slotted spoon, reserving
the water which will be used to make the sauce – the vegetables
may all be transferred to the same bowl. Heat the butter in a pot
large enough to hold all the vegetables over moderate heat. Stir
in the flour and cook, stirring frequently, until it turns a deep
chocolate brown. Add the onion and mushrooms and cook until
the onions are tender but not brown, about 5 minutes. Add 1 cup
(250 ml) of the cooking liquid and bring to a boil, stirring frequently,
adding a little more liquid if necessary to make a thick, smooth
sauce. Add the reserved vegetables, salt, and pepper and heat
through. Garnish with chopped parsley. Serves 4 to 6.
German Angel Food Cake
1-1/2 cups large egg whites (10 – 11)
1 tbsp. warm water
1 cup sifted cake flour (not self-rising; sift before measuring)
1-1/4 cups superfine granulated sugar, divided
1 tbsp. ground ginger, optional
2 tsp. vanilla
1 tsp. cream of tartar
1/2 tsp. salt
garnishes sweetened whipped cream, fresh berries, optional
Preheat oven to 375° F. Put egg whites and water in a very
clean large metal bowl and swirl over simmering water or a gas flame
until barely warm. Sift flour, 1/4 cup sugar, and ginger 4 times onto
a sheet of wax paper. Beat whites in standing electric mixer at
medium speed until frothy. Add vanilla, cream of tartar and salt.
Increase mixer speed to medium-high and beat just until soft peaks
begin to form. Gradually beat in remaining cup sugar, 2 tbsp. at a
time, scraping down side of bowl occasionally. Increase speed to high
and beat until stiff, glossy peaks form. Do not overbeat. Sift 1/3
of flour mixture over whites. Beat on low speed just until blended.
Sift and beat in remaining flour in 2 more batches. Gently pour
batter into ungreased tube pan and smooth top. Run a rubber spatula
or long knife through batter to eliminate any large air bubbles.
Bake cake in lower third of oven until golden and a tester comes out
clean, about 40 minutes. Remove cake from oven and invert pan. If
pan has legs, stand it on them. Otherwise, place pan over a bottle
neck. Cool cake completely upside down. Turn pan right side up. Run
a long, thin knife around outer edges of pan with a smooth motion. Do
the same around center tube. Remove outer rim of pan and run knife
under bottom of cake to release. Invert to release cake from tube,
and invert again onto a serving plate. Serve cake with whipped cream
Makes 8 servings.
Notes: Angel food cake is traditionally torn apart using 2 forks or a
cake breaker to preserve its prized texture; gently sawing with a
modern serrated knife also works. Cake may be made 1 day ahead and
kept, covered, at room temperature.