Best 8 German Lowenbrau Löwenbräu Coleslaw Recipes

AWESOME GERMAN COLESLAW

Steps:

• DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
• COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

GERMAN LOWENBRAU (LöWENBRäU) COLESLAW

Steps:

• Wash the cabbage under cold running water.
• Remove tough outer leaves, and cut the cabbage into quarters.
• To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• Drop the cabbage into a large mixing bowl.
• Add the onion and bell pepper, and mix well with a spoon.
• In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.
• Stir with a wire whisk until all the ingredients are blended.
• Pour the mixture over the cabbage and toss together gently but thoroughly.
• Taste for seasoning.
• Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

GERMAN COLESLAW

Steps:

• boil sauce ingredients 5 minutes in pot.
• pour over vegetables.
• Chill.

WESTFäLISCHE GöTTERSPEISE (WESTFALIAN AMBROSIA)

Steps:

• Put cherries, sugar and lemon peel into pot, bring to a single boil and cook over low heat for 5 minutes.
• Take from heat, let cool slightly and add cognac. Divide cherries and fluid into 4 serving glasses. Pack the cherries, so that they make a dense layer. Cover with cling film and put into the fridge.
• Toast the pumpernickel in the oven until it completely dry and slightly roasted. Take out of the oven and let cool completely. Chop the pumpernickel finely (I use the food processor). Add the very coarsely chopped hazel nuts and set aside.
• In a bowl mix quark, sour cream, sugar and vanilla extract until smooth.
• Chop the meringue very coarsely and add to the quark mixture. Mix carefully with a spoon.
• Add the pumpernickel mixture and mix with a spoon.
• Beat the whipping cream until stiff. Add to the quark mixture and fold in carefully. Do not overmix it.
• Divide quark mixture into the four serving glasses, cover again and chill it for about 2 hours in the fridge.
• To serve: take out of the fridge, sprinkle with some chocolate, add a few hazel nuts and a cherry.
• NOTE on serving: you can premix the cherry layer with the cream layer. It looks not as fancy as the layered serving, but it taste as good as the layered one.
• NOTE: you can store this dessert for one day in the fridge. It is even better the next day.
• NOTE: you can use preserved cherries. But then don't cook the cherries. Cook only the fluid as described above. To thicken the fluid you can add cornstarch. Dilute 1 tsp in a bit of cold water and then add this mixture to the cooking fluid.
• NOTE on meringue: you can sub the meringue here by "dry" cookies or butter cookies.

FREEZER COLESLAW

Steps:

• Mix veggies with salt.
• Let stand one hour.
• Squeeze out juice.
• Set aside.
• Boil vinegar, sugar and seeds.
• Cool.
• Mix with veggies.
• Put into small freezer proof containers.
• (Butter bowls work great).

LöWENBRäU COLESLAW

Steps:

• 1. Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• 2. Drop the cabbage into a large mixing bowl. Add the onion and bell pepper, and mix well with a spoon.
• 3. In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended. Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.
• 4. Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

GERMAN COLESLAW

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

HAWAIIAN COLESLAW

Steps:

• Combine cabbage and pineapple in a medium bowl. Set aside.
• Combine mayo and remaining ingredients in a small bowl. Add to cabbage mixture, tossing to combine. Cover and chill.