We tried it and cooked with freshly harvested ingredients from the region of Wolfenbüttel. Thanks to the kitchen staff of the Jugendgästehaus in Wolfenbüttel that we were allowed to look over their shoulder. And thanks for the Gemüsescheune that we could watch the harvesting. And thanks to the town’s gardener for the nice vegetable patch in the city.

We want to make mangold strudel with a side salad.

So let’s start.

All the ingredients.

Wolfenbuettel_2017_3136 by AchimMeurer.com .

Let’s first prepare the strudel dough.

Mix egg, flour and water

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

And knead it.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

 

Add oil and work it in.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

 

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Do another pressure test.

Wolfenbuettel_2017_3177 by AchimMeurer.com .

Let the dough rest for at least half an hour.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

During that time you can prepare the mangold.

Wash the mangold, dry it and rip the stem out.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Cut the stems.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Cut the leaves.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Peel onions and garlic and cut it.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Sweat the onions and the garlic and add the stems

 

Stirr eggs.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Cut the cheese into cubes.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Add the cheese to the eggs

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Add the mangold leaves to the frying stems and fry them as well

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Add the fried mangold to the egg and cheese cream and mix it.

 

For the salad

Wash the salad and pluck it. Pluck the leaves from the herbs and fry the herbs in oil and add some maple sirup

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Grate the carrots and add some lemon peel

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Cut an apple into small pieces

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Fry the apple with a little bit of sugar and add the carrots

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Let the apple and carrots dry on a kitchen paper

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Back to the strudle dough

Stretch the strudel dough out. Start with the hands an turn the dough around.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Work on with the rolling pin.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Stretch the dough further over your hand.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Put the dough on a clean dishcloth and stretch it further.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Put some melted butter on it.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Put grounded almonds on it.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Fry some whole mangold leaves shortly in olive oil from both sides.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Put them on the dough.

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Add the pressed mangold mixture.

 

Put egg yolk on the edges

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Fold the strudel and roll it with the dishcloth into a firm roll.

 

Put the strudel into an oiled form, put egg yolk on the top and put the strudel into the oven.

 

While the strudel is in the oven you can prepare the sauce.

Heat egg yolks in a bain-marie and stirr them with some starch flour, salt and vegetable stock.

 

Add nutmeg

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

The salad

Decorate the salad on plates and add the crispy herbs and caramelized apple and carrots

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com . Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Back to the strudel

Get the strudel out of the oven, cut it and arrange it on a plate

 

Add some nutmeg whip and decorate it

Wie macht man einen Mangoldstrudel - kochen im Jugendgästehaus in Wolfenbüttel by AchimMeurer.com .

Enjoy!

Tell us about your best mangold recipe!

All Photos © DieMeurers

MerkenMerken

MerkenMerken

Nowadays it is hard to survive for family run hotels. Therefore it is very nice for a change to be able to watch a small hotel to not only survive a couple of generations but to also grow and develop. Unfortunately it is more common to loose the connection to modern times.

The hotel Weinbergschlösschen is a praiseworthy exception. The younger generation took over a couple of years ago and changed some things immediately. Amongst them also the name. ‚Bergschlösschen‘ became ‚Weinbergschlösschen‘.

Hotel-Weinbergschloesschen-60-Jahre_9006 by AchimMeurer.com .

That was the beginning of a number of smaller and bigger changes: First the rooms were renovated in a very skillful way. Skillful means that the rooms are presented individually and fondly designed. If nothing else because of the self sketched and designed furnitures that even include clever details for the guests. Here you will find a plug at each bedside. Unfortunately this is still not common today even now that many people travel with their smartphone. Also the decoration varies from up to date styles and materials. Here you can feel the affinity to details and to handicraft in each and every room.

 

Also regarding the togetherness you can feel the affection. The conversation with the guests is cordially and towards the regular guests even amicable. Sometimes they even get a hug at a reunion. Also among the staff there is a nice atmosphere. As a guest you immediately can feel that all like to work together and have fun doing so. You can here much laughter.

 

Even now after the house has grown and gathered more employees. The originally 5 guest rooms have not only been equipped with an own bathroom and toilet but during the years the number of rooms has risen as well. The kitchen has been displaced and enlarged and some former achievements have been gone. Though one has been so proud of them, that they were announced on the hotel own matchboxes. Like the bowling alley. Or the sauna. Instead the guests enjoy the new lift and the fact that they don’t need to carry their luggage upstairs.

 

The restaurant became a meeting room and the old kitchen became another meeting room. Then the restaurant has been enlarged. The breakfast room as well. And in case we interpret the signs right there will be more changes soon. The creativity of the chefs of the house seems to be unbroken. Neither regarding the culinary arts nor the planning of reconstructions.

Hotel-Weinbergschloesschen-60-Jahre_0138 by Array.

Talking about culinary arts. Also here the ambitious brothers introduced some new events. The cooking school that teaches you how to prepare a multi course meal; also in your team if you like. Or you visit one of the cookery courses dealing with different subjects. Or have a look at the travel around the world in seven courses. Here you can explore the globe with your roof of the mouth. Because the chefs have worked on cruise ships and thus learned much about exotic ingredients and flavours. Now they use this knowledge for their dishes. By the way they have both worked at the Traube Tonbach as well. So the culinary arts alone are worth a visit. Even without a hotel room.

 

One of the latest ideas was the kitchen party which nowadays is legendary. So it was no wonder that the celebrations for the 60th anniversary of the house have been held in form of a huge kitchen party:

Hotel-Weinbergschloesschen-60-Jahre_9963 by AchimMeurer.com .

 

But first things first: The festivities for the big event started already Friday evening with the above mentioned wine tasting and a following five „Strammer Max“ which is normally fried egg with ham on bread. But now it was served as a modern variation. And also other dishes like ‚pork belly with cabbage and potatoes‘ was not old fashioned but a new creation. And like the wine tasting the evening was a mixture between young and old. With traditional courses and new creations. But everything was presented with the usual Weinbergschlösschen quality.

On the next evening even ten courses have been offered at as many stations that have been distributed over the building and in the outdoor area. There each dish has been prepared or arranged on the plate freshly in front of the guests. Additionally there have been six stands of wine growers with matching wines. The guests stroll from station to station, taste some of this and try some of that and get some advice from the wine growers about which wine to drink with the black feather chicken or which one goes with the saltimbocca from the deer.

 

Well known colleagues love to accept their invitation and enrich the courses with their own creations so that it will never get boring. Three of them contributed dishes for the anniversary and came up with something extraordinary. Or have you ever had apple-whisky-bacon-egg? It sounds weird but was delicious.

Hotel-Weinbergschloesschen-60-Jahre_9729 by AchimMeurer.com .

 

Different to the ‚normal‘ kitchen parties the anniversary took place in the summer so that guests could also celebrate on the terraces. Terraces in plural because there is also an innovation. The old pavilion had to go but was erected anew in front of one of the meeting rooms to form a nice place for the breaks. Of course not just like that but an new terrace has also been formed. The so called ‚stone‘ terrace. Exactly there the wine tasting of the anniversary party took place and was at the same time some inauguration. Ten wines could be tried. Old ones and young ones. Among them also the famous Bush-wine from 1989 and sadly nowadays a rare drop: Ice wine from 1983. You can hardly get anyone today.

 

There was even a huge marquee at the terrace according to the occasion where a band was playing and supported the party with their music. The wooden floor of this marquee later served as a dance floor.

 

But there was more to it than that. There have been more surprised for the numerous guests. Around midnight the name giving wine yards have not only been illuminated by an ample firework but there could also be seen a „60“ made out of lights.

Hotel-Weinbergschloesschen-60-Jahre_9810-mit-Feuerwerk flatten by Array.

No, that was not the end. There was a draw and the first prize has been a night in the legendary ‚Turmzimmer‘ – the tower room. Of course with the whole shebang.

Hotel-Weinbergschloesschen-60-Jahre_9847 by AchimMeurer.com .

The grand finale was a five tier cake. Also an innovation, that such a masterpiece is planned and made in house. Everyone held their breaths as the cake has been carried to the table. Five different cakes with different layers and creams like peach or vanilla, black forrest cake or chocolate. Lush decorated and with a „60“ made out of marzipan. Where do I know these two from? For the cake people were queuing because every one wanted a taste of it. In the end no single crumb was left over. Here also a new tradition could have been born.

 

Time Lapse „Cake – MakingOf“

So we all can be curious what the Lambrich brothers will come up with next. But one thing is for sure. It will be at least yummy and there will be the one or other surprise included. It will never be boring or monotonous. So it is worth to have a look once in a while during the next 60 years at the hotel Weinbergschlösschen to see what’s new! We wish the whole family Lambrich all the best for the future!

All Photos © DieMeurers

Hotel-Weinbergschloesschen-60-Jahre_9520 by AchimMeurer.com .

 

 

Videos

 

 

 

At the Hotel zur Post Füllenbach they like to cook rhenish inbetween. Amongst others they serve beef olives with red cabbage and dumplings.

Ingrediences

You need for the beef olive: Beef, bacon, onions, gherkin, mustard, salt and pepper.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Preparation

Cut thin slices from the meat.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Beat carefully so that the slices are flat.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut the onions.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut the gherkin in halves.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Salt and pepper the meat

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Put some mustard on it

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Put the bacon on it

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Put some onions on one end

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add some gherkins

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And roll tightly

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Fix with a toothpick

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Heat oil in a big pot

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Sear the beef olives

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Don't turn them too early. They need some colour.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Like that…

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut root vegetables into peaces

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And add it to the beef olives

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Let it all roast

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add some tomato purée

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com . Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Mix it all

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Deglaze with some red wine

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Let it cook

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And stew everything for about two hours

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Preparation Red Cabbage

Meanwhile you can prepare the red cabbage. You need red cabbage.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut the red cabbage in half

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut it in quarters and cut out the stem.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut into fine slices

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

You could also use a cabbage grate.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Then you need apart from the red cabbage: Onions, apples, vinegar, red wine, sugar, salz, pepper and lingonberries.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Heat some oil in a big pot and roast the onions and the red cabbage.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com . Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add bay leef.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And add some cloves

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add some vinegar

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And some sugar

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Mix well

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Deglaze with some red wine

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add some water

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And let it all stew together for about an hour

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Shortly before serving add the apples

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Cut out the apple core

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Peel the apples

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And cut into peaces

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add the peaces to the red cabbage

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And let them cook shortly

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add some lingonberries

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Meanwhile the beef olives can be taken out of the pot.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Keep them warm

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Pass the sauce through a sieve

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Purée the vegetables

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

And then you can start to plate it

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com . Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com . Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Add the dumplings. And… Ready! We will explain another time how to make dumplings.

Wie macht man eine rheinische Rinderroulade? by AchimMeurer.com .

Enjoy!

How do you make beef olives?

Write your variation as a comment. We are looking forward to it.

 

 

 

We have been at the Hotel zur Post Füllenbach in Bonn-Beuel  to the kitchen and had a look how to make Rhenish potato fritter.

Ingrediences

You need: potatoes, eggs, onions, salt, pepper and here at the Hotel zur Post they also use oat flakes. They are supposed to make the fritter more crispy.

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Preparation

Peel the potatoes

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Grate them

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

You can also use a kitchen machine.

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Add the eggs

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com . Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Mix thoroughly. Does not have to be by hand.

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Add the oat flakes

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Mix again

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Heat some oil in a pan. And add a spoon full of dough.

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

There should be three in a pan.

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

The fritters should swim in the oil

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Turn them once in a while

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Until they are nice and crispy

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Let them dry on a piece of paper towel

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

Serve with apple sauce. And enjoy!

Wie macht man Reibekuchen? Typisch rheinische Küche by AchimMeurer.com .

How do you prefer your potato fritters?

Tell us about your preferred choice and leave a comment.

A special regional dish in Saxon Switzerland are “Krautwickel” – stuffed cabbage. We had a look how they are made.

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

First you need boiling water with salt and caraway for the cabbage

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Cut out the stem from the cabbage

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Peel potatoes and cook them

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Put a dry bun into water. Weight it with a plate.

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     . Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Put the whole cabbage into the boiling water.

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     . Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Cut onions and marjoram and parsley into small pieces for the minced meat. Add an egg, salt and a spoon full of mustard. Squeeze the bun and add it. Mix all together.

Meanwhile the leafs come off the cabbage. Put them back into the boiling water for some minutes and let the rest in cool water.

Cut off the stem of each leaf.

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     . Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Put two or three leafs on top of each other and add some minced meat.

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Fold it and roll it tight.

Here is a video of it:

Put the rolls into a casserole and into the oven

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     . Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

For the sauce cut the inner parts of the cabbage and roast it with some oil. Add some water once in a while and roast it further

Mix some butter with some flour

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Warm milk

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Take the potatoes out of the water and press them

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Add salt and nutmegg

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Add the milk and mix carefully

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     . Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Put the butter and flour mixture into the sauce, which should be really dark by now

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

The cabbage should also get some colour

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Take it out of the oven and put it for some minutes into the sauce

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     . Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Arrange the smashed potatoes on a plate

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Put the stuffed cabbage on top

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Add some sauce

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Decorate with fresh parsley

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Ready

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

A Saxon Wine like Grauburgunder goes well with it

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Enjoy! – At least we did

Die regionale Spezialität der Sächsischen Schweiz: Krautwickel by AchimMeurer.com                     .

Thanks to the Romantik Hotel Pirna and chef Sven for having us in their kitchen and letting us know how to do it. If you want to try ‘Krautwickel' try the ‘Krautwickel-Tour' in Saxon Switzerland

Krautwickel might also be called ‘Kohlroulade' or ‘Krautroulade'. And each family has their own recipe.

Did you ever try them? How do you prepare them?

All photos © Waltzing Meurers

 

Kitchen party? Of course. You know this from private birthday parties, when in the end everybody meets in the kitchen. Because it is so cozy.

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Exactly. With the kitchen party at the Hotel Weinbergschlössschen in Oberheimbach it works likewise. The only difference is that is takes not only place in the kitchen and that it is quite some work. But the guest can get very close.

 

It starts at six o’clock. The tables get filled up. The stations are prepared. The wine-growers have cooled their wine or opened it. The receptonists are waiting. The music is playing. Everything is well prepared in the kitchen. The service team is in standby position.

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Without any ceremony it starts. You stroll through the different conference rooms and function rooms, through the restaurant and the lobby. And the kitchen – of course. Everywhere there are stations, where somebody cooks or prepares a dish. Starters and main course. Here a soup. There a marinaded deer. Here one frizzles something in a pan. There something cold is put together. There are three stations from win-growers as well so that the whole event won’t get too dry.

 

So you walk along – a glass of wine in your hand – through the hotel and peak into a pot, watch how a culinary peace of art is formed. If you like you queue. The waiting times are short and as everybody is in a good mood you have a little chat with somebody while waiting. You can here much laughter during the evening. And then you take one or two plates to your earlier reserved tables to enjoy the food.

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Some people gave up their fix places and stayed at the party-table right in the kitchen for the whole evening. Anything goes. The tables are cleared by the busy service team and you just stroll on. Whether you start with the soup or a starter or directly try the Main course is up to you. Also whether leave out one or the other course or you get three times the same main course – doesn’t matter!! Each to his own.

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People know each other. They come in groups or meet old friends. Locals that walked here meet hotel guest from far away that have booked the weekend all-inclusive. A great mixture.

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In the kitchen the chefs fry. Tuna steaks and flank steaks. There is even a charcoal grill in the middle of the kitchen. Guests move inbetween. They can look over the chefs shoulder. They chat with them. They can ask questions. They may taste. When do you get so close to a chef.

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Also the wine-growers are present personally and provide information about their wines. Here you can also taste. The wines were selected accordingly. And in the restaurant area a band is playing.

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Kitchen party apparently! Like in former times. At the birthday party in the kitchen. But food was different. More like a cheese hedgehog, tzatziki and pita bread.

Weinbergschloesschen-Kuechenparty-Food_6925 by AchimMeurer.com .

This one is different. Here some explosions of flavours can be found on the plates. Carefully chosen, tried before and tested. And changed again. Something comes up in the very last minute. For example the idea to offer roasted onions with the ginger-caramel whip. Genius! It is so great that I have to go back and just get a spoon full of the whip… I’m fine. Everybody is so nice here.

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And so the evening floats along. And you eat and stroll and drink a glas or two and eat and stroll.

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The names of the dishes sound exactly how they taste. Tuna with pumpkin served two ways (a curry and roasted) with green pepper sauce. A dream. The tuna melts on your tongue. The pumpkin tastes sweet. And it goes with the spicy sauce. Or take the spring chicken filled with prawns served with coriander mayonnaise and glass noodles salad.

Weinbergschloesschen-Kuechenparty-Food_6870 by AchimMeurer.com .

 

And the topinambur-primal-carrot. Unbelievable! Let’s talk about the colour! It is so dark purple! And it tastes so good! Every station is a burst of flavours. Each is different. Each is exquisite and just mouth-watering.

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A little bit later, dessert is served at two different stations. Again everything runs like clockwork. The  sweets are prepared in front of the guests and offered. And also here there are so many different flavours and aromas. Georgeous.

 

The kitchen party goes on after that of course. The band is playing for a couple of hours and eventually the guests walk home or go onto their hotel rooms or visit the bar. Or – like at a real good kitchen party – get stuck in the kitchen…

Kitchenparty at the Weinbergschlössschen – any time again!!

And here are ALL the photos from the kitchen party – © Waltzing Meurers