Ingredient

Dried marjoram Recipes

4 recipes with dried marjoram for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

4 recipes

Krautpfanne (German Cabbage and Sausage Skillet) with smoked sausage, white cabbage and onion — Germany recipe

🇩🇪GermanyMedium

Meat Dishes

Krautpfanne (German Cabbage and Sausage Skillet)

Krautpfanne is a southern German one-pan supper: white cabbage cut into ribbons, onion and smoked sausage cooked down in lard with caraway and sweet paprika. Kraut is simply what cabbage is called in Bavaria, Swabia and Austria, and the pan takes its name from it. The sausage goes in first so that the fat it renders is what the cabbage cooks in, and the last few minutes happen with the lid off, which is where the browned edges come from. A spoonful of vinegar at the end keeps it from sitting heavy.

30 min430 kcal4 serves

⚡Quick🌾Gluten-free💪High protein

Zhur with rye sour starter, smoked pork ribs and dried marjoram — Belarus recipe

🇧🇾BelarusAdvanced

Soups

Zhur

A traditional Belarusian sour soup whose tang comes from fermented rye (or oat) flour rather than vinegar. The starter is cooked with smoked pork, potatoes, root vegetables, and marjoram, then served with a hard-boiled egg and sour cream.

50 min320 kcal6 serves

Kartoffelsuppe (German Potato Soup) with potato, leek and carrot — Germany recipe

🇩🇪GermanyAdvanced

Soups

Kartoffelsuppe (German Potato Soup)

Kartoffelsuppe is the everyday German potato soup: floury potatoes cooked down with Suppengrün, the standard bundle of carrot, celery root, leek and parsley sold in every German supermarket, and seasoned with marjoram rather than thyme. Sliced Bockwurst or Wiener sausages go in at the end. The potatoes do the thickening themselves, so there is no flour and no roux; mashing a third of them against the pot gives a body that flour would only make pasty. Thuringia blends the whole pot smooth, Saxony leaves the cubes whole, and this version sits between the two.

50 min520 kcal4 serves

🌾Gluten-free

Martinsgans (German Roast Goose) with goose, apple and onion — Germany recipe

🇩🇪GermanyAdvanced

Meat Dishes

Martinsgans (German Roast Goose)

Martinsgans is the roast goose Germany eats around 11 November, the feast of St Martin, stuffed with apples, onions and mugwort and served with red cabbage and potato dumplings. The same bird reappears at Christmas, but November is when it belongs to a date. The method is slow and then fast: about three hours at 160 to 180°C for a 4.5 kg goose, breast down for the first hour so the back fat bastes the lean meat, then a short blast at 220°C with a brush of salted water to crisp the skin. The bird also gives up half a litre of clean fat along the way, which is a second ingredient rather than waste.

240 min820 kcal6 serves

🌾Gluten-free💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside dried marjoram across the archive. Pick one to drill deeper.

onion white cabbage smoked pork ribs potatoes carrot apple