Quote:
Originally Posted by Catfish
While sourkrout has a lot of vitamine c and is available in winter, it is neither widespread nor is it especially tasty. I guess it was first invented by the english navy against scurvy, packed into caskets? 
It goes well with Szegediner goulash, but that is hardly typical german.
Meat of all kinds is of course present in a lot of dishes in Germany, as are potatoes prepared in all kinds of formulations.
Marinated and braised beef with dumplings maybe, but this is not an everyday dish. |
I think it may be more popular in the US due to German immigrants.
My mother used to set a pot with onions, apples, and sauerkraut on the stove and then throw in pork chops that had been browned first along with cut up kielbasa, brats, or hot dogs.
And I do love a good hot dog with raw onion, brown mustard and sauerkraut.