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Narrow Results You've Selected: Fall German Vegetables Remove all Source Saveur (11) Furey and the Feast by Cynthia Furey (1) Difficulty Medium (7) Easy (3) Course Main Course (7) Side Dish (4) Soups & Stews (3) Appetizers (1) Salad (1) Occasion Christmas (3) Thanksgiving (2) Technique Saute (7) Bake (2) Slow Cook (2) Stew (2) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Season:Fall,Cuisine:German,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 10/19/2011 Graupensuppe (German Barley Soup) Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself. Issue #142 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 11/10/2008 German Split Pea Soup This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. Issue #116 11/06/2007 Braised Duck Legs with Rutabagas Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish. Issue #107 11/06/2007 Braised Red Cabbage with Bacon This deep, purple dish is a classic German accompaniment to a hearty meat course. Issue #107 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 11/16/2007 Gingered Sauerkraut William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993). Issue #22 12/04/2000 Sauerkraut Garnished with Smoked, Cured, and Fresh Pork No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church. Issue #16 11/18/2011 Menu: A German Christmas This decadent take on a traditional German Christmas menu is perfect for any holiday feast. Does Not Apply 11/16/2011 Menu: A Cozy German Meal Fill your home with gemütlichkeit with this hearty German spread, perfect for any occasion on any chilly night. Slurp warming spoonfuls of beef marrow dumpling soup, followed by a course of ham steaks in a decadent hazelnut sauce flanked by traditional spätzle, and braised cabbage. Does Not Apply 10/09/2010 Brown Butter Spaetzle with Prosciutto and Broccoli Rabe Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue... Does Not Apply Source: Furey and the Feast by Cynthia Furey