Main Dishes |
Salads / Sides |
Other Items of Interest |
My Pinterest Food Boards
Timotheusí German Coleslaw
This recipe comes to us from German Cookery by Elizabeth Schuler. The book is an English language translation of a 20th century German cookbook. The recipe is authentic, but not necessarily period, but its ingredients and taste are period. Try it, you'll like it! This has become a requested dist at potlucks.
The recipe is authentic German, but not necessarily period. Itís ingredients and itís taste are period.
2 lbs cabbage
2 tbsp butter
1 bay leaf
salt and pepper
1 tbsp flour
1/2 cup white wine
- Wash and shred cabbage.
- Slice the apple.
- Melt butter in a frying pan and add cabbage and apple.
- Mix thoroughly. Season with bay leaf, salt, pepper and a few juniper berries.
- Cook in one cup of water, more if needed, over low heat until done, about 10 minutes.
- When liquid has evaporated, sprinkle with flour, add wine and sugar and vinegar to taste.
Lynnette (Debbie) |
Unicorn Fiber Arts |
If these pages were useful or entertaining
Copyright by Debbie & Tim Coyle