Print Menu

Taste of Germany Menu

Format:
Print Options

  • Print

  • Include these items

Print
MyRecipes
Community Recipe
from []

Taste of Germany Menu

* Heat 1 1/2 tablespoons olive oil in a Dutch oven over medium-high heat. Add 2 cups sliced onion to pan; sauté 3 minutes. Add 6 cups thinly sliced green cabbage; sauté 8 minutes or until cabbage wilts. Stir in 1/2 cup fat-free, less-sodium chicken broth; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; and 1/2 teaspoon caraway seeds. Cover, reduce heat, and simmer 5 minutes or until tender.

Bavarian Potato-Cucumber Salad

"I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too." —Michael Ruggeberg, Aspen, CO

Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

  • 2 cups thinly sliced peeled seedless cucumber
  • 1 teaspoon kosher salt
  • 1 pound small Yukon gold potatoes, quartered
  • 1 pound red potatoes, quartered
  • 3 tablespoons less-sodium beef broth
  • 2 tablespoons dry white wine
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • Dash of ground nutmeg
  • 1/4 cup minced green onions
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh chives

Preparation

1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.

2. Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.

3. Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.

Cooking Light DECEMBER 2008

Cabbage sauté with caraway*

Grilled turkey bratwurst

Formal Menu Top Taste of Germany Menu

Bavarian Potato-Cucumber Salad

Cabbage sauté with caraway*

Grilled turkey bratwurst

Cooking Light

Formal Menu Bottom

Shopping List for Taste of Germany Menu

Caraway seeds add savory anise to the cabbage. (Serves 6)

* Heat 1 1/2 tablespoons olive oil in a Dutch oven over medium-high heat. Add 2 cups sliced onion to pan; sauté 3 minutes. Add 6 cups thinly sliced green cabbage; sauté 8 minutes or until cabbage wilts. Stir in 1/2 cup fat-free, less-sodium chicken broth; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; and 1/2 teaspoon caraway seeds. Cover, reduce heat, and simmer 5 minutes or until tender.

Shopping List:

Canned

  • 3 tablespoons less-sodium beef broth

Other

  • 2 tablespoons dry white wine

Produce

  • 2 cups thinly sliced peeled seedless cucumber
  • 1 pound small Yukon gold potatoes, quartered
  • 1 pound red potatoes, quartered

Spices

  • 1 teaspoon kosher salt
  • 3 tablespoons Champagne vinegar or white wine vinegar

Recipe List

Bavarian Potato-Cucumber Salad

Cabbage sauté with caraway*

Grilled turkey bratwurst

Back To

Taste of Germany Menu
Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices
advertisement