Skip to main content

Krautsalat (German Coleslaw) for #SundaySupper #Oktoberfest

Today the Sunday Supper tastemakers are showcasing German-inspired recipes to celebrate Oktoberfest! Oktoberfest is the longest running beer festival that's held annually in Bavaria, Germany. It began in 1810! But cities all over the globe celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It's typically a two to three week celebration that lasts from mid-September to the first weekend in October. Our host for today's event is Cricket of Cricket’s Confections.

All the German-Inspired Dishes...

Appetizers (Vorspeisen)

Breakfast (Frühstück)

Condiments (Würze)

Dessert (Nachtisch)

Main Dish (Hauptgericht)

Side Dish (Beigabe)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

My Dish
My mind was aswirl with the possibilities. I thought about cooking with beer. I considered sausages. And I even flirted with a few German desserts. But, in the end, I ended up with a salad - a hearty vegetable side dish that boasts big sweet and sour flavors. We loved it! I served it with a Grilled Halibut with Grüne Soße (German Green Sauce) and a warm potato salad.

German Coleslaw

  • 1 organic medium-sized head green cabbage
  • 1 large organic red bell pepper
  • ¾ C organic white vinegar
  • ¼ C organic apple cider vinegar
  • 2 T mustard (I used a spicy brown mustard)
  • 3 T olive oil
  • 2 to 3 cloves garlic, crushed and minced
  • pinch of dried red chili flakes
  • 4 T organic granulated sugar
  • 1 T sea salt

Remove the outer leaves of the cabbage, quarter the cabbage, and remove the cores. Use a mandolin to slice the cabbage as thinly as possible. Deseed the red pepper and slice that as thinly as possible. Place the cabbage and red pepper in a large mixing bowl.

In a medium saucepan bring all of the dressing ingredients to boil. Whisk to combine. Remove from heat and pour the warm dressing over the cabbage immediately.

Cover the bowl with a plate or lid and let rest for at least 30 minutes. Toss well before serving. If desired, grind some fresh black pepper over the top before serving.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh