Ingredients with Measurements:
- 1 pound of potatoes
- 1/2 cup of flour
- 1 egg
- 1 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 1/2 head of cabbage, thinly sliced
- 2 apples, peeled and sliced
- 1 onion, chopped
- 2 tablespoons of butter
- 1/4 cup of apple cider vinegar
- 1/4 cup of vegetable broth
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Potato ricer or masher
- Large skillet
Step-by-Step Instructions:
1. Peel and boil the potatoes until they are soft. Drain and let them cool for a few minutes.
2. Mash or rice the potatoes and add the flour, egg, salt, and nutmeg. Mix well until you have a smooth dough.
3. Divide the dough into 8-10 pieces and form them into balls.
4. Bring a large pot of salted water to a boil. Add the potato balls and cook for about 20 minutes or until they float to the surface.
5. In the meantime, heat the butter in a large skillet over medium heat. Add the onion and sauté until translucent.
6. Add the cabbage and apples to the skillet and sauté for about 10 minutes or until the cabbage is tender.
7. Add the apple cider vinegar and vegetable broth to the skillet and stir well. Reduce the heat and let it simmer for a few minutes.
8. Season with salt and pepper to taste.
9. Once the potato balls are cooked, remove them from the water with a slotted spoon and add them to the skillet with the cabbage and apples.
10. Gently toss everything together and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling water for the potato balls
Medium heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 277
Total fat: 7.6g
Saturated fat: 4.2g
Cholesterol: 60mg
Sodium: 693mg
Total carbohydrates: 46.5g
Dietary fiber: 6.6g
Total sugars: 14.5g
Protein: 6.7g
Substitutions for ingredients:
- Instead of apple cider vinegar, you can use white wine vinegar or lemon juice.
- Instead of vegetable broth, you can use chicken or beef broth.
- You can use red cabbage instead of green cabbage.
- You can use any type of apple you like.
Variations:
- You can add some cooked bacon or sausage to the skillet for extra flavor.
- You can add some caraway seeds to the skillet for a more traditional flavor.
- You can serve the Thüringer Klöße with a different type of sauce, such as mushroom sauce or gravy.
Tips and Tricks:
- Make sure the potato dough is not too wet or too dry. If it's too wet, add more flour. If it's too dry, add a little bit of water.
- Don't overcook the potato balls, or they will become mushy.
- You can make the potato balls ahead of time and freeze them for later use.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or in a skillet over low heat until heated through.
Presentation Ideas:
Serve the Thüringer Klöße with the cabbage and apples on a large platter, garnished with some fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
This dish pairs well with a cold German beer or a glass of white wine.
Suggested Side Dishes:
- German potato salad
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting Advice:
- If the potato dough is too sticky, add more flour.
- If the potato balls fall apart in the water, the dough may be too dry. Add a little bit of water to the dough and try again.
Food Safety Advice:
- Make sure the potato balls are cooked all the way through before serving.
- Store any leftovers in the refrigerator and reheat them thoroughly before eating.
Food History:
Thüringer Klöße is a traditional German dish that originated in the Thuringia region of Germany. It is made with mashed potatoes, flour, and egg, and is often served with a variety of sauces and side dishes.
Flavor Profiles:
This dish has a savory and slightly sweet flavor, with a hint of nutmeg and vinegar.
Serving Suggestions:
Serve this dish as a main course for a cozy dinner at home or as part of a German-themed meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German