somewhereintime

1# zuesel

I used to work at a German restaurant name Heidelberg on Robson Street many years ago,
they would go through 60-80 Litres of Braised Red Cabbage daily, along with 30+ varieties of
German sausages and 15 different kinds of Schnitzels; their portion size is huge.

somewhereintime

i'll try loading again tmr.

Yes, it's a German dish. What's the name of it in German?
zuesel 發表於 2009-11-11 23:00

Blaukraut or Rotkraut if memory serves me correctly; I still cook it
for the Bavarian Night or Oktoberfest event. German would cook it in sausage drippings or goose fat and ham hock