|
gptkbp:instanceOf
|
dish
|
|
gptkbp:associatedWith
|
local traditions
fishermen
sailors
|
|
gptkbp:celebratedIn
|
Bremen_city
Northern_Germany_region
|
|
gptkbp:colors
|
pink
|
|
gptkbp:cookingMethod
|
boiling
sautéing
seasoning
pot
mashing
frying pan
home-cooked
|
|
gptkbp:cuisine
|
gptkb:German_cuisine
|
|
gptkbp:culturalEvents
|
Bremen_Food_Festival
German_Food_Day
|
|
gptkbp:culturalSignificance
|
regional specialty
|
|
gptkbp:exhibits
|
plated dish
|
|
gptkbp:famousFor
|
gptkb:Bremen
Northern_Germany
|
|
gptkbp:flavorProfile
|
savory
|
|
gptkbp:garnishedWith
|
pickles
chives
|
|
gptkbp:historicalLegacy
|
19th century
|
|
gptkbp:historicalSignificance
|
sailor's food
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Bremen Labskaus
|
|
gptkbp:influencedBy
|
gptkb:Scandinavian_cuisine
gptkb:British_cuisine
|
|
gptkbp:mainIngredient
|
beef
onions
potatoes
|
|
gptkbp:nutritionalValue
|
high in protein
high in carbohydrates
approximately 300 calories per serving
|
|
gptkbp:occasion
|
traditional meal
|
|
gptkbp:origin
|
gptkb:Germany
|
|
gptkbp:pairing
|
gptkb:beer
rye_bread
|
|
gptkbp:productionCompany
|
1 hour
|
|
gptkbp:region
|
gptkb:Bremen
|
|
gptkbp:servedIn
|
festivals
restaurants
hot
|
|
gptkbp:servingTemperature
|
fried egg
herring
|
|
gptkbp:texture
|
mash
|
|
gptkbp:type
|
meat dish
|
|
gptkbp:variant
|
Labskaus with beetroot
Labskaus_with_fish
|