I love this Coconut Pecan Frosting recipe. It is a decadent, Southern-style topping known for its rich, buttery caramel flavor and chewy texture. It’s loaded with sweet shredded coconut and crunchy chopped pecans. You are going to want to put it on top of everything!

For more Pecan Treats you have to check out my Easy Bourbon Pecan Tart, Vegan Pecan Pie, and my Hello Dolly Bars.

Recipe Ingredients

Evaporated Milk – A creamy base for this coconut frosting.

Butter – This gives the recipe a buttery taste and golden brown coloring.

Coconut Flakes – Sweet coconut flakes add in a delightful texture to this pecan coconut frosting.

Pecans – Chopped pecans add in a crunch to this frosting recipe.

For more ingredients and amounts see the recipe card below.

How to Make Coconut Pecan Frosting

Step #1: In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until the sugar dissolves and the mixture has thickened, about 10-15 minutes.

Step #2: Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.

Step #3: Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.

Step #4: Finally serve, and enjoy!

FAQs

Storage Information

You can store this coconut pecan frosting in an airtight container in your fridge for 1 week. If you want to freeze this recipe you can do so in your freezer for up to 2 months. Be sure the frosting has completely cooled to room temperature before storing.

More Recipes To Check Out

• Mexican Chocolate Pot de Creme
• Irish Raisin Soda Bread
• Sweet Potato Bread Pudding
• Thai Peanut Chicken Bake

Homemade pastries always taste better than store-bought because you take the time to make them with your own hands. Other recipes that include homemade pastries are my Apple Strudel, Easy Bourbon Pecan Tart, and Umm Ali (Egyptian Sweet Pastry Dessert)

If you haven’t tried a slice of Danish Kringle before, you are missing out! This recipe will definitely satisfy any sweet tooth! Traditional remonce and an assortment of pecans, walnuts, and almonds pack the inside of the Kringle, creating a nutty and textured filling. Of course, if that wasn’t enough, it is topped with a smooth and silky glaze to create a delicious Danish pastry!

History of Danish Kringle

Over time, bakers adjusted to the classic oval ring we know today. Making it official, Kringle became the “Official Wisconsin Pastry” in 2013, but it has been around much longer than that. Danish immigrants originally brought Kringle to Racine in the late 1800s. These unique sweet bakery treats quickly became popular in southeastern Wisconsin.

What is Remonce?

You may keep seeing the word “remonce” being used, but what exactly is it? Remonce is a traditional paste used in Danish pastries that combines granulated sugar and butter. These two ingredients are combined and baked along with the pastry.

Reasons to Love This Danish Recipe

• I love the blend of buttery pastry, sweet remonce, and nuts offers a delightful burst of rich, layered flavors.
• Often associated with celebrations and holidays, it adds a special touch to festive occasions.
• Danish Kringles is versatile and can come in various flavors.

Recipe Ingredients

• Butter: It provides a rich, creamy taste and creates a flaky texture that gives a luxurious mouthfeel.
• Nuts: They offer a crunchy texture and nutty flavor.
• Confectioners Sugar (Icing): It gives a sweet, smooth finish. The icing’s sugary glaze perfectly complements the pastry’s richness.

See the recipe card for full information on ingredients and quantities.

Variations

Consider adding cream cheese or cinnamon to your filling options. Cream cheese adds a creamy, tangy dimension that pairs wonderfully with the buttery layers of the pastry. Meanwhile, cinnamon introduces a warm, spicy note.

Step #1: In a mixing bowl, add in the flour.

Step #3: Then, add in the sour cream and knead until a ball of dough forms.

Step #5: While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.

Step #8: Spread the filling mixture evenly over the middle of the rolled-out dough.

Step #9: Fold over one of the long sides over the top of the filling. Then, using an egg wash, brush the other side and ends of the dough before folding them over.

Step #10: Then, pinch the seam of the dough to ensure the seal is tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.

Step #12: Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle; if this is the case, you can sop it up with a paper towel once it has been removed from the oven and cooled.

Step #13: While the Kringle is cooling, prepare the icing. In a small bowl, stir together the powdered sugar, vanilla extract, and milk.

Step #14: Once the Kringle has cooled completely, pour the icing over the top of the Kringle, garnish with additional nuts, then serve and enjoy!

Expert Tip

When applying the filling, aim for an even layer across the dough to ensure every bite contains the perfect balance of flavors and textures. Avoid overloading the center, which could lead to uneven baking and difficulty in sealing the pastry.

Frequently Asked Questions

Storage Info

Store your Kringle at room temperature, wrapped tightly in plastic wrap or aluminum foil, to keep it fresh; it should stay good for 3 to 5 days. You can freeze the Kringle for up to 2 months; wrap it securely to prevent freezer burn.

To reheat, let it thaw for 6 hours at room temperature or 12 hours in a refrigerator if frozen. Then, warm in a 300°F (about 150°C) oven or microwave for about 10 minutes or until heated through.

More Yummy Desserts to Try

• Pfeffernüsse Cookies
• Alfajores
• French Apple Cake
• Cannoli Dip
• Vegan Oatmeal Chocolate Chip Cookies
• Banoffee Pie
• Delicious and Easy Anzac Biscuits

German desserts are always packed with flavor. If you are looking for other scrumptious German recipes, then you should check out my Easy German Chocolate Pot de Creme, and Peppernuts Cookies (Pfeffernüsse Cookies)!

If you have not eaten a homemade Apple Strudel, you are missing out. The buttery, flaky crust wrapped around fresh, warm apples and spices is truly unbeatable. With Fall upon us and the Holidays quickly approaching, this is the perfect recipe to share with family and friends.

If you are not familiar with Homemade Strudel but are diving into this recipe, there are definitely some surprises awaiting you. The first is soaking the golden raisins in rum. It’s not what you would expect, but let me tell you, it adds a zing of flavor to the strudel without being over the top.

Another interesting step is adding breadcrumbs on top of the dough before adding in your filling. The breadcrumbs are used to soak up any extra juice from the apples so that the dough doesn’t become soggy. Both are small tasks to complete as you prepare your strudel, but they make all the difference in the end.

What is Apple Strudel?

Apple Strudel is not really a German pastry. It originated in Austria and is popular in many countries in Europe that once belonged to the Austro-Hungarian Empire. Germany wasn’t part of this empire, but many popular Austrian dishes like Kaiserschmarrn or Apfelstrudel are also part of the Bavarian cuisine because of the proximity to Austria.

It consists of a thin, flaky crust enveloping a filling primarily made of sliced apples, sugar, cinnamon, raisins, and sometimes nuts. Apple Strudel is commonly served with powdered sugar dusted on top and may be accompanied by vanilla sauce, whipped cream, or ice cream.

Reasons to Love This PAstry

• Apple Strudel combines sweet apples and spices, creating a deliciously warm and comforting dessert, ideal for cozy autumn evenings.
• Its flaky, buttery pastry crust offers a satisfying crunch with every bite.
• I love that this pastry is a lighter alternative to other heavy desserts, perfect for those who prefer something less sweet.

recipe Ingredients

• Apples: The apples provide a sweet, tart flavor and a juicy, tender texture that forms the heart of the strudel’s filling.
• Cinnamon: This spice adds a warm, aromatic flavor.
• Rum: Rum infuses the raisins with a rich, boozy kick and adds depth and a slightly exotic flavor to the strudel.

See the recipe card for full information on ingredients and quantities.

Variations

• Apple Juice-Soaked Raisins: Use apple juice instead of rum to soak the raisins, maintaining the fruity sweetness while making it non-alcoholic.
• Sweetener Variation: Substitute granulated sugar with an equal amount of maple syrup in the filling for a natural sweetness that complements the apples and cinnamon.

Step #1: In your stand mixer, combine the melted butter, flour, salt, and water. Mix for 1 minute until a smooth and stretchy dough forms.

Step #2: In a small saucepan with a lid, bring water to a boil. Then, remove the pot from the heat, pour out the water, and wipe clean. Line the warm pot with parchment paper, move the dough into the pot, and cover with the lid. Let the dough sit for 30 minutes.

Step #3: In a small bowl, combine the raisins and rum. Let this sit for 30 minutes and then drain any excess rum.

Step #5: In a medium bowl, combine the apples and lemon juice.

Step #6: Next, stir in the cinnamon, sugar, raisins, almonds, and vanilla extract and set aside.

Step #7: Then, sprinkle flour on a clean surface and, using a rolling pin, roll the dough into a rectangle as thin as you can. Brush with melted butter.

Step #8: Leaving about 2 inches on all sides of the dough, fill the middle of the rectangle with a thin layer of breadcrumbs.

Step #9: Next, pile the apple filling on top of the breadcrumbs.

Step #10: To assemble, fold in the short sides of the rectangle over the apple filling and then roll the long side until your strudel is closed.

Step #11: Carefully transfer your strudel to the prepared baking sheet with the seam side down and brush with melted butter.

Step #13: After baking, let it cool for 10-15 minutes.

Step #14: Finally, add a dusting of confectioner’s sugar and serve and enjoy!

Expert Tips

• Prevent Soggy Bottom: To avoid a soggy bottom, ensure the breadcrumbs are evenly distributed over the dough before adding the apple mixture. The breadcrumbs help absorb moisture from the filling during baking.
• Seal Edges Properly: When assembling the strudel, be meticulous in sealing the edges to prevent the filling from leaking out during baking. A little water or melted butter can help seal the strudel dough edges.
• Optimal Apple Selection: Choose apples that are firm and slightly tart, such as Granny Smith apples or Honey Crisp. These varieties hold up well during baking and provide a good balance of sweetness, acidity, and tartness.

Frequently Asked Questions

Storage Info

You can store Apple Strudel at room temperature, covered, for up to two days, or refrigerated for up to five days. To maintain freshness, wrap it tightly in aluminum foil or plastic wrap. To freeze, you can wrap it securely in both plastic wrap and aluminum foil. It will stay good for up to three months.

To reheat, thaw if frozen, then warm in an oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until heated through, which will help crisp up the pastry.

More Delicious Desserts to Check Out

• French Apple Cake
• Banoffee Pie
• Alfajores
• Japanese Cheesecake
• Dulce de Leche
• Vegan Oatmeal Chocolate Chip Cookies

Potatoes are one of my favorite starches to add to my meals. A few other delicious potato side dishes I recommend are my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), or Patatas Bravas.

These delicious potato dumplings are a common side dish for any German recipe served with gravy! I mean, potatoes and gravy, is there a more perfect pair? This is a very traditional German recipe served at Thanksgiving or Christmas that you can incorporate into your holidays as well! Traditionally, people serve this dish with German Braised Red Cabbage (Rotkohl) or any dish that includes homemade gravy!

What Are German Potato Dumplings?

German Potato Dumplings, known as “Kartoffelklöße” in some parts of Germany and “Kartoffelknödel” in others, have a rich history in German cuisine. Originating from Germany’s diverse culinary regions, these dumplings became a staple, especially in areas where potatoes were abundant. Traditionally made with a potato masher, they embody the simplicity and heartiness of German cooking.

Reasons to Love These Dumplings

• German Potato Dumplings offer a cozy, heartwarming taste that’s perfect for comfort food.
• Their neutral yet delightful flavor complements a wide range of main dishes.
• Made with basic, readily available ingredients, these dumplings are a go-to for an easy yet delicious dish.
• The unique, soft, and slightly chewy texture of these dumplings provides a pleasing mouthfeel.
• Enjoying German Potato Dumplings is a way to experience and appreciate a staple of German cuisine.

Recipe Ingredients

• Starchy Potatoes (Russet or Yukon Gold Potatoes): These are the base of the dumplings and provide the necessary texture and flavor.
• Corn Starch: Used to bind the potatoes together and give the dumplings their structure.
• Salt: Essential for seasoning and enhancing the overall flavor of the dumplings.
• Nutmeg: Adds a subtle, warm spice that complements the potato flavor.
• Eggs: Act as a binding agent that helps keep the dumpling mixture cohesive during cooking.

See the recipe card for full information on ingredients and quantities.

Variations

• Sweet Potato Variation: Replace starchy potatoes with sweet potatoes for a sweeter, more colorful dumpling, adding a unique twist to the traditional flavor profile.
• Vegan Adaptation: Use flaxseed or chia seed eggs (made by mixing ground seeds with water) instead of regular eggs, and substitute butter with a plant-based alternative.
• Hearty Meal: Enhance your German Potato Dumplings by using Russet potatoes and mixing fresh herbs like chives directly into the dough. Serve with a rich, creamy mushroom sauce and a side of succulent pork roast for a hearty and aromatic meal.

Step #2: Place the raw potatoes in a large pot, cover them with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until the potatoes are tender.

Step #4: Spread out the potatoes on wax paper to cool for about 15 minutes, until they are comfortable to handle.

Step #6: After the potatoes have cooled, add them to a large bowl along with the cornstarch, salt, and nutmeg, and lightly mix.

Step #7: Next, add two beaten eggs to the bowl with the potato mixture and fold to form the dough.

Step #8: Then, shape the dough into about 2-inch round dumplings; this should yield about 12 dumplings. Using a slotted spoon, lower each dumpling into the boiling water.

Step #10: After cooking, transfer the dumplings to a large serving bowl. Drizzle with melted butter, add salt to taste, top with buttered breadcrumbs and fresh parsley, and enjoy!

Expert Tips

• Potato Selection: Use starchy potatoes like Russet or Yukon Gold for the best texture. These varieties have the ideal starch content to hold the dumplings together without becoming too dense.
• Avoid Over-Mashing: Mash the potatoes gently; over-mashing can make the dough gummy. Aim for a texture that’s smooth but still has some body.
• Dough Consistency: If the dough feels too sticky, add a little more cornstarch. The right consistency is crucial – it should be firm enough to hold its shape but not too dry.
• Test Dumpling: Before cooking all the dumplings, boil a test dumpling first. This helps you adjust the dough’s consistency if needed, ensuring the rest cook perfectly.
• Prevent Sticking During Shaping: German Potato Dumplings can be sticky. To avoid this, wet your hands with water or lightly dust them with flour when forming the dumplings into balls.

Frequently Asked Questions

Storage Info

To store German potato dumplings, place them in an airtight container in the refrigerator for up to 3-5 days. They also freeze well; place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a steamer or microwave until heated through. Alternatively, pan-fry them in a bit of butter for a crispy exterior, adding a delightful texture.

Other Delicious German Recipes

• Homemade German Spaetzle
• 30 Minute German Beer Cheese Soup
• Warm German Potato Salad
• Easy German Chocolate Pot de Creme

You can have them for breakfast, lunch, or dinner, and they’re amazing either as a side dish or the main event. Plus, they’re surprisingly easy to make! Just some grated potatoes, a bit of onion, and a few other simple ingredients, and you’re all set. Serve them with apple sauce or sour cream, and you’ve got yourself a meal that’s both hearty and delicious. Trust me, once you try these, you’ll be making them again and again!

Reasons To Love These Pancakes

• The delightful crunch of each bite makes these pancakes irresistibly satisfying.
• German Potato Pancakes are versatile. You can enjoy them with sweet apple sauce or tangy sour cream.
• They give a sense of nostalgia and warmth to home-cooked meals.
• Made with readily available, basic ingredients, they are easy and economical to prepare.
• The combination of grated potato, onion, and seasoning creates a unique, savory taste.

Recipe Ingredients

• Potatoes: The essential base of the pancakes that provides the structure and flavor.
• Eggs: Help in binding the ingredients together.
• Onion: Gives a savory and slightly sweet flavor to the pancakes.
• All-Purpose Flour: It adds to the texture and helps in holding the pancakes together.

See the recipe card for full information on ingredients and quantities.

Variations

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend to cater to those with gluten sensitivities.
• Vegan Adaptation: Substitute eggs with a flaxseed or chia seed mixture.
• Sweet Potato Twist: Swap regular potatoes for sweet potatoes for a sweeter, more nutritious variant.
• Spice It Up: Add grated garlic or a pinch of cayenne pepper for an extra kick.

Step #1: In a large bowl, mix together large eggs, flour, baking powder, salt, and pepper. Then, mix in the potatoes and onion.

Step #3: In batches, drop a large tablespoonful into the skillet, pressing it to flatten.

Step #4: Fry for about 3 minutes on each side until crisped and golden brown.

Step #6: Serve with a dollop of sour cream and applesauce, and enjoy.

Expert Tips

• Choose Starchy Potatoes: Use starchy potatoes like Russets or Yukon Golds for better binding and crispiness.
• Shred Potatoes Thinly: Thinly shredded potatoes cook evenly and get crisper.
• Remove Excess Moisture: After shredding, squeeze out excess moisture from potatoes to prevent soggy pancakes.
• Flip Gently: Turn the pancakes carefully to maintain their shape and ensure even browning. Use a wide spatula and gently flip them once they are sufficiently browned on one side.

Frequently Asked Questions

Storage Info

German Potato Pancakes are best stored in the refrigerator in an airtight container, where they’ll stay good for up to 3 days. You can also freeze them for up to 2 months, placing parchment paper between each pancake to prevent sticking. To reheat, simply warm them in a skillet over medium heat until heated through and crisp. Alternatively, you can use an oven preheated to 350°F (about 175°C), placing the pancakes on a baking sheet for about 5-10 minutes.

More Delicious Recipes That You Will Love

• Homemade Swedish Pancakes with Strawberries
• Potato Dumplings
• Warm German Potato Salad
• Vegan Indian Sweet Potato Soup
• Scotch Pancakes

My husband is from Kansas, and in the community where he lived, there was a significant population of German Mennonites. They brought this traditional German Spice Cookies recipe with them, and it has become very popular at holiday get-togethers.

Here is the original Mennonite Peppernuts recipe card that belonged to his mother. You can tell its age from being typed and darkened with time and baking stains. This is a cherished recipe! We have improved the instructions, which are quite lacking in this card, as well as the baking temperature and time, so please use the updated recipe at the end.

What are Peppernuts?

Peppernuts, or Pfeffernüsse as they’re traditionally known in Germany, are delightfully small and crunchy spice cookies. Across Europe, people savor them and affectionately call them German crunch cookies. Internationally, they’re known as Pebernødder in Denmark, Pepernoten in the Netherlands, and peppernuts in English-speaking countries.

These German cookies got their name for their nut-like size and irresistible crunch. They boast a subtly sweet and spiced flavor that tempts you to reach for just one more. Ideal for holiday snacking, they’re a delightful treat to welcome the festive cheer. For those with a sweet tooth, my selection of holiday classics, including Hello Dolly Bars, Chocolate Crinkle Cookies, Sparkling Shortbread Cookies, and Monster Cookies, are sure to continue the festive feast.

Reasons to Love These Cookies

• The warm blend of spices in these cookies offers a cozy, nostalgic taste.
• Their small, bite-sized shape makes them convenient for snacking or sharing.
• The satisfying crunch of these pfeffernusse cookies is a delightful contrast to the typical soft holiday cookies.
• These cookies pair wonderfully with hot beverages.
• They are easy to bake in large batches, making them ideal for holiday gifting and cookie exchanges.

Recipe Ingredients

• All-Purpose Flour: The base of the cookie, gives it structure.
• Molasses: Imparts a rich, deep sweetness and the signature dark color.
• Butter: Adds richness and a tender texture.
• Heavy Whipping Cream: Contributes to the cookies’ moistness and creamy flavor.
• Spices (Cinnamon, Cloves, Anise Oil): Provide a distinctive warm and aromatic spice profile.

See the recipe card for full information on ingredients and quantities.

Variations

• Powdered Sugar Pfeffernüsse: Dust the baked cookies with powdered sugar for a sweet and delicate finish instead of using glaze.
• Spice Blend Pfeffernüsse: Experiment with a mix of spices like ground nutmeg, ground cardamom, ground ginger, and allspice to create a spicier flavor.

Step #1: In a large mixing bowl, add the butter, brown sugar, white sugar, molasses, and cream, and mix well with the paddle attachment.

Step #2: Add the these ingredients to the mixture: eggs, salt, ground cinnamon, ground cloves, anise extract, baking soda, and baking powder and mix well.

Step #3: Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to overmix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy-duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!

Step #4: Cover the bowl of dough with plastic wrap and put in the refrigerator for 30 minutes and allow the dough to get a little stiffer.

Step #7: Tape wax paper or parchment paper (I prefer wax paper) to the top of your table, counter, island, or other kitchen work area.

Step #8: Scoop out a lemon-sized amount of dough and roll it into a ball in your hands. Then, roll it in your hands.

Step #9: Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough ¼ inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough balls are sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.

Step #10: Use a knife to cut the rope into small nut-sized pieces of dough.

Step #11: Then, place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won’t be touching each other.

Step #12: Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long, or the underside will burn.

Step #13: Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.

Frequently Asked Questions

Storage Info

Pfeffernüsse cookies are known for their longevity and can be enjoyed for weeks when stored properly. After the cookies have completely cooled and gotten crunchy, place them in an airtight container to maintain their crunchiness; they will stay good for up to a month at room temperature. For extended storage, Pfeffernüsse cookies freeze exceptionally well. Place them in a freezer-safe container or bag, and they can last for several months—up to three to four months for optimal taste.

Check Out These Other Popular Desserts:

• Vegan Oatmeal Chocolate Chip Cookies
• Cranachan
• Brown Butter Butterscotch Blondies
• Pumpkin Blondies with White Chocolate Chunks
• Mini Macadamia Nut Biscotti with White Mocha Drizzle
• Plum and Pecan Galette
• Arabic Date and Honey Cake

As promised in my Pork Schnitzel recipe post, today I’m sharing my recipe for sweet and sour German braised cabbage – AKA “Rotkohl”!

For some people, comfort food is fried chicken, meatloaf, or spaghetti. For me, it’s German food.

Reasons to Love Rotkohl

• The sweet and sour taste, enhanced by apples and vinegar, offers a delightful contrast to typical savory side dishes.
• German Cabbage Salad is versatile and pairs excellently with a variety of meats.
• The warm, hearty nature of the dish provides a comforting, home-cooked feel.

Recipe Ingredients

• Red Cabbage: Provides crunchy texture and slightly peppery yet sweet taste.
• Granny Smith Apple: Adds a tart and crisp element.
• Juniper Berries: These berries bring a distinct, piney flavor with hints of citrus.

See the recipe card for full information on ingredients and quantities.

Variations

• Add Jam: For a delightful twist, try adding a tablespoon or two of red currant jam to the recipe. The jam’s tartness and slight sweetness will add a subtle fruity undertone.
• Apple Cider Variation: Substitute apple cider vinegar with apple juice. This alternative will maintain the fruity sweetness and add a mild acidic note, though it will be less tangy compared to vinegar.

Expert Tips

• Enhancing Flavor: For an extra depth of flavor, consider adding a bay leaf or a sprinkle of caraway seeds with the other spices.
• Apple Selection: Choose tart apples like Granny Smith for the best flavor contrast.
• Infusing Spices: Lightly crush the juniper berries before adding them to release more flavor.

Rotkohl Serving Suggestions

• Classic German Dishes: This cabbage dish enhances the traditional flavors of Rouladen, complements the richness of a pork roast, and contrasts nicely with the soft texture of potato dumplings.
• Hearty Meats: German Style Red Cabbage is an excellent companion to hearty meats. Its tangy flavor complements the robust taste of sausages, pork chops, and Schnitzel, and cuts through the richness of German pork burgers.
• Poultry and Roast: It complements poultry dishes like roast chicken, duck, goose, and turkey with its zesty flavor, and it’s also a perfect, vibrant side for a traditional Sunday roast.

Frequently Asked Questions

Storage Info

Store the German Braised Red Cabbage in an airtight container in the refrigerator; it will stay good for up to 5 days. To freeze, properly store it in a freezer-safe container, where it can last for up to 3 months.

To reheat, simply thaw it in the fridge if frozen, then warm it on the stovetop in a saucepan over medium heat or in a microwave-safe dish in the microwave. Stir occasionally and add a little water if needed to prevent drying out during reheating.

More Delicious Recipes That You’ll Love

• Warm German Potato Salad
• German Lentil Soup
• Spicy Sichuan Cabbage
• Beer Braised Cabbage with Bacon and Apples
• Vegetarian Cabbage Soup