Beer braised meatballs and easy sauerkraut served with mustard sauce
Cutlets and meatballs
German cuisine
I love meatballs and I love sauerkraut; I love cooking with wine and beer, but most of all I love cooking traditional dishes in a not so traditional way. <br />Germans make this dish usually with sausage or Schnitzel and braised Red cabbage. My recipe is made with meatballs, Green cabbage, which I braised with onion, carrots, mushrooms, beer and apple cider vinegar, which gives it the sauerkraut taste. Each part of the dish is cooked with a “Hoegaarden” Belgian lager brewed with wheat and malted barley and has a subtle hint of coriander and orange peel. <br />I also like to serve this dish as sandwiches in rolls such as Panini Rustic or Pretzel Rolls.
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