Delicious German dishes can be low-carb friendly
Our world food tour continues.
This week we will travel to Germany for our culinary travels. There are many foods we enjoy from Germany so let's explore some carb friendly recipes.
Instant Pot Low Carb Chicken Bratwurst with
For the chicken meatballs
1 pound ground chicken
1/4 cup half and half cream
1 teaspoon Kosher salt
1/2 teaspoon ground caraway seeds
1/2 teaspoons ground black pepper
1/4 teaspoons ground allspice
For the cabbage
4-6 cups thickly chopped cabbage
1/2 cup whole milk
4-5 pats of butter
1 teaspoon Kosher Salt
1 teaspoon ground black pepper
1/4 cup water
Mix all ingredients and refrigerate for 30 minutes.
In the inner liner of your instant pot or pressure cooker, lay half the roughly chopped cabbage.
Using a small scooper, scoop up half the chicken into small to medium size meatballs and place over the cabbage.
Follow with the remaining cabbage and chicken.
Pour over the milk, place butter pats here and there, sprinkle salt and pepper.
Add 1/4 to 1/2 cup of water to help the instant pot come to pressure.
Close and cook at high pressure for 4 minutes. Quickly release pressure when done.
Serve the meatballs on top of the cabbage.
You can definitely substitute ground beef or pork for the chicken, just check internal temperatures to ensure they're cooked through.
Low Carb Pork Schnitzel with Bourbon, Apple,
1 lb. thinly sliced boneless pork chops (4 – 6 pieces)
1 tsp water
2 Tbsp avocado oil for frying
1/4 cup coconut flour
3 Tbsp grated Parmesan cheese
1/2 tsp kosher salt
1/8 tsp ground black pepper
1/8th tsp garlic powder
1/2 tsp parsley flakes
2 Tbsp butter
1 Tbsp bourbon
1/2 cup grated apples
1 tsp granulated sugar substitute
1 tsp whole grain mustard
2 Tbsp sour cream
1 Tbsp fresh parsley, chopped
In a small bowl, beat the egg and water together.
Combine all of the coating ingredients in another small bowl.
Heat the oil in a nonstick pan.
Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side for very thin cutlets. Remove to a paper towel lined plate and keep warm.
Add the butter, bourbon, sweetener and apples to a small saucepan and cook over medium heat for about 2 minutes until the butter is melted and bubbling and the apples are starting to soften. Remove from the heat and whisk in the sour cream and mustard until fully combined with a creamy texture. Stir in the parsley and serve with the warm pork cutlets and red cabbage, mint and apple slaw.
8.8 oz spinach if frozen, let defrost
1.5 cup cheddar cheese
½ tsp garlic powder
1 tsp nutmeg
1 tsp onion powder
1 tbsp basil
1 tbsp oregano
Salt and pepper to taste
1 tbsp olive oil
Preheat the oven to 200°C/390°F.
Beat the eggs in a large bowl.
Add the garlic, nutmeg, onion powder, salt and pepper.
Grate the cheese.
Give it all a stir then mix in the spinach and cheese.
Make sure everything is thoroughly coated in egg and spice mix.
Pour into a 9 inch pie tin (grease with a little oil first), spread it evenly and get it in the oven.
Slice the tomatoes.
After about 20 minutes of cooking, take out the pie and layer the tomatoes on top.
Cook for another 15-20 mins.
When ready, sprinkle on the basil, oregano and a little more salt and pepper.
Done! Serve, and enjoy.