Sauerkraut can be cooked in different ways, and there are many recipes in Germany for Sauerkraut. One is the German pineapple Sauerkraut recipe that we want to show you today.
You may not think that Sauerkraut is very tasty together with pineapples. But it is very yummy. There is a funny German story connected to pineapples: Back when Emperor Karl V. was reigning, he refused to eat this strange looking fruit that his men brought from their discovery journeys. He was afraid that this fruit might be poisoning. Well, after 600 years we know that pineapples are a great source for vitamin B1, B2, B6 and C. Its protein-digesting enzyme bromelain seems to help digestion at the end of a high protein meal. And in combination with Sauerkraut it provides a good deal of Vitamin C. Happy Cooking!
2 small onions
30 g clarified butter or sunflower oil
1 jar Sauerkraut (800 g) preferably German
2 bay leaves
6 juniper berries
1/8 l Sekt or champagne (German sparkling wine)
salt, pepper to taste
1 tbsp sugar
1 small pineapple fresh (800 g) or from the can but unsweetened
Cooking Instructions Pineapple Sauerkraut
1. Peel onions, cut them in half, then cut half rings; saute them in the butter or ghee.
2. Add Sauerkraut, bay leaves, juniper berries, Sekt, salt, pepper and sugar and let it simmer for 10 minutes.
3. Cut six pieces out of the pineapple; cut the stem off and cut of the peel, cut in small cubes.
4. Add pineapple to the Sauerkraut and let it simmer for another 20 minutes.
5. Spice with salt and pepper if necessary.
Serve with boiled potatoes and Bratwurst or fried (boiled) Kassler.
This German cake is a classic and it is super easy to make it. The orange cake is a coffee cake or pound cake which is the best with a cup of coffee or tea.
250 g sugar
200 ml sunflower oil
200 ml orange juice (unsweetened)
zest of 2 oranges (organic)
300 g flour
1 tsp vanilla extract
1 package baking powder (or o.7oz)
100 g powdered sugar
– grease a form such as pound cake form, Gugelhupf form or the wreath form, keep the greased form in the fridge.
– pre-heat oven to 350 F.
– beat eggs and sugar until creamy, add oil, orange juice and zest. Mix well.
– mix flour with baking powder, add to dough.
– fill in form and bake for about 45 min.
– when cake is done get it out of the form and place it on a grid.
– mix ingredients for the glaze, it should be thick, so use juice as needed. If the cake is still warm and you use the glaze it will sink into the cake; it won’t if the cake is cooled off.
– you also can dust the cake with powdered sugar if you don’t want to use a glaze.
– you also can make a chocolate glaze: melt chocolate by using the double boiler method, add 1 tsp coconut oil, when chocolate is melted spread over the cake.
It looks like you found a German recipe that is using quark as an ingredients, and you cannot find quark in your supermarket. There is a solution, an easy solution: Make quark at home from scratch. It is not impossible. Why should you miss these delicious German recipes that need quark? Learn today how you can make quark.
– A big sized pot
– 1 gallon whole milk and 1/2 cup buttermilk
– 1/2 rennet tablet (see photo)
– Clean cotton dish towel or cheese cloth
– Pour milk in a large pot, and warm it slowly to room temperature. It should not get too warm.
– Dissolve the rennet tablet.
– Stir well and put a lid on the pot.
(do not disturb the mix by stirring anymore).
– Leave the milk-mix out on the counter at room temperature for about 24 hours. After that the milk will have curdled and separated from the whey.
– Place a large colander in your sink and line the colander with a thin and clean cotton dish towel. Make sure the whole colander is lined with the towel.
Do not use cheese cloth because it is too thin.
– Pour the curd and whey into the colander, then set the colander onto your pot so the whey can drip through the towel.
– Put a lid on the quark, then fold the towel edges on top of the lid. Put the pot with the dripping colander in the refrigerator for about 24 hours, then the quark is ready to use.
1 gallon of milk will give you about 2 lbs of quark.
If you are looking for a substitute for quark we have an article about it – GO TO THE ARTICLE –
Now you are ready to make the popular German cheese cake!
Click here to Go to the Recipe for German Cheese Cake
Valentine’s Day Breakfast Eggs – Surprise your beloved one for Valentine’s Day with a special breakfast that contains heart shaped toast bread with eggs and rosemary butter! Learn how to make he rosmary butter from scratch. Happy Cooking and Happy Valentine’s Day!
50 g soft butter
1 garlic clove, squeezed (optional)
1/2 tbsp chopped rosmary
salt, pepper to taste
8 slices white toast
Make rosemary butter:
Mix soft butter with garlic, rosemary and salt, beat until foamy.
Make the toast:
– spread the rosemary butter on all toasts>
– with a heart shaped cookie cutter cut out hearts on 4 slices of toasts. You get heart shaped toast and slices that are cut out (like a frame). Place these slices on a slice of toast that is not cut out.
– Place the double toast slices on a baking tray layered with parchment paper.
– Place each egg first into a bowl, then place it into each heart shaped toast.
– Bake them in pre-heated oven for about 10 min on 350 F.
– spice the egg with salt to taste.
German white bean salad is a great salad for your barbecue, as a side dish or for supper with some fresh bread. It is very easy to make. Try it out, you will love it. Happy Cooking!
Ingredients German White Bean Salad
1 small can white beans
1 medium size onion
1 bunch parsley
3 tbsp white wine vinegar
6 tbsp oil
salt, black pepper
Cooking instructions German White Bean Salad
– Rinse beans in a sieve with cold water.
– peel onion and cut fine slices.
– chop parsley fine
– mix all ingredients for the dressing and mix with beans.
Place in fridge.
Tastes better after 30 minutes.
Find Asbach Brandy in the USA at www.duggansdist.com
Cherry Jam with Asbach: If you are tired of buying jams because you love home made food, here is a great German recipes for cherry jam with a bit of the German brandy Asbach Uralt.
Ingredients (makes 5-6 jars depending on size) Cherry Jam with Asbach
about 1 kg cherries, washed and de-pitted or sour cherries
500 g sugar
1 package pectin
1-2 tbsp lemon juice
1 little (German) Schnaps glass Asbach Uralt
– take out the pits if necessary and puree cherries (not too fine).
– in a large pot mix cherries with sugar, lemon juice, pectin and Asbach, bring to a boil and stir frequently.
– let it boil for 4 minutes, stir continuously.
– prepare jars, rinse them in hot water, dry them then fill with cherry jam, close right away.
– turn jars upside down and let them stand like that for 15 minutes, then turn around and let cool off.
Find Asbach Uralt at www.duggansdist.com – they cannot sell it online but take calls or emails for orders.
phone: (845) 358 7230
The Bundt cake recipes from scratch is using sour cherries (Schattenmorellen in German), and it is a great German cake, the name in German is “Napfkuchen”. It is the cake that looks awesome on the coffee and cake table. Inside you have sour cherries that you can get in CA at Trader Joe’s or online. Happy Baking!
Ingredients Bundt Cake Recipe from Scratch
1 jar (680ml) sour cherries
80 g butter
180 g sugar
peel of one organic lemon
3 tbsp lemon juice
180 g flour
1/2 package Dr. Oetker baking powder
dark baking chocolate for the glaze (200g)
20 g white baking chocolate
Baking Instructions Bundt Cake Recipe from Scratch
– Drain cherries in a sieve, keep the juice.
– separate eggs; beat yolks, butter, 90 g sugar, lemon peel until foamy.
– mix flour with baking powder, add to the dough.
– beat egg whites until firm, fold into dough.
– grease a Bundt form and dust it with flour; add dough into form, then add cherries to the dough.
– bake it in pre-heated oven 50-60 minutes on 200 C or 350 F.
– cover cake after 25 minutes baking time with parchment paper.
– let cake cool off.
– melt chocolate in double-boiler and spread over the cake.
– grate white chocolate coarse and sprinkle over the cake.