Category Archives: Food

Sweet and Sour German Cabbage Grandma Would Love

My grandmother loved sweet and sour dishes. I’ve never been able to pull off a duplicate of her really delicious sweet and sour dandelion greens. Despite her almost all British Isles background, in northern Ohio where she lived, Germans immigrants have influenced the foods we ate for centuries, like this German cabbage.

My German cookbook does have a slew (or slaw?) of German cabbage recipes,among them this recipe for sweet and sour cabbage.  Not very photogenic, but you don’t want to waste time taking pictures when you could be eating, now do you?

German cabbage with raisins

German cabbage,  sweet and sour cabbage with raisins

I found this recipe because I bought a pretty little Savoy cabbage at the Farmer’s Market.  Savoy is the one with the ruffled leaves that curl out away from the main ball of the cabbage like an Elizabethan collar. It has a milder flavor, so is an easier sale with non-cabbage people.

The recipe is from the German cookbook that I keep on my Kindle. You can see a bit about The German Cookbook by Mimi Sheraton on my Cookbooks Page.  I just prop the Kindle up on the counter as I would a recipe card. Very handy.

So I spotted a recipe for Savoy cabbage in brown sauce that looked pretty good, but a few pages farther on, I saw an adaptation of that recipe that made a sweet and sour German cabbage dish.  I followed the recipe except for swapping vinegar for the called-for lemon juice.  Lemon would be delicious, but somehow I can’t picture German–or northern Ohio cooks having a lot of lemons around in the winter time when they were using up their cabbage. Likewise with the called-for white raisins. I used currants.

My husband turned up his nose when he heard I was making German cabbage for dinner, but lo and behold, he took one bite and pronounced it good!  Hope yours will be as successful.

German Sweet and Sour Cabbage

Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Wheat
Dietary Vegan
Meal type Side Dish
Misc Serve Hot
Region German
From book The German Cookbook by Mimi Sheraton
A favorite flavor for German recipes--sweet and sour--with a favorite German vegetable--cabbage.

Ingredients

  • 1 head of savoy cabbage
  • salt
  • 1 onion (minced)
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups vegetable stock (Cooking liquid from the cabbage--see directions)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 pinch cloves
  • 1/2 cup currants (Or use raisins. Original recipe calls for white(golden) raisins.)
  • salt and pepper (to taste)

Directions

1. Cut cabbage in quarters, and remove tough outer leaves, hard core and any tough stems.
2. Bring to boil 4 cups water with a little salt, add cabbage and any loose leaves, reduce to fast simmer and cook for ten minutes.
3. Remove cabbage from pot and drain, reserving liquid.
4. Chop by hand or in food processor and drain again. Set aside
5. Melt butter in two-quart pan. Add onion and saute, stirring until onion turns brown.
6. Sprinkle in flour and continue stiring and sauteing until flour becomes a rich brown. Keep the heat low so it will not burn.
7. Stir in the two cups of cooking liquid from the cabbage and stir with whisk to keep it smooth as it thickens slightly.
8. Add vinegar, brown sugar, and cloves and simmer five minutes, stirring frequently.
9. Add cabbage back to pan, stir in raisins or currants and stir to combine with sauce and continue cooking slowly for ten more minutes. Taste and add more sugar or vinegar or salt or pepper if you wish.
10. Serve with sausage or a salty ham. Roasted potatoes would make a good side dish and applesauce or cooked apples are also good as a side with cabbage.

Note

As usual, I eliminated the onion in this recipe and thought that it was plenty tasty.
The sauce will not be thick, but smooth and satiny
Although I used the milder Savoy cabbage, the sauce will match up with any variety of cabbage.
I used the time when the cabbage was cooking to measure each ingredient for the sauce into small dishes, so everything was ready. Once you start cooking the sauce, you need to pay attention to it, so it does not clump or stick to the bottom of the pan.

 

Disclaimer: The book cover illustration is linked to Amazon for your convenience. You need to know that I am an Amazon affiliate, which means if you use my links and buy something, I get a few pennies to help support this site. Thanks.

Where to Find Dutch Recipes

WHEW! The Bent Family has kept me so busy researching that I have not had time to dip into my new copy of the very old Colonial cookbook, The Art of Cookery Made Plain and Easy (Excelling any Thing of the Kind ever yet published), by Mrs. Glasse. First published in 1747, and in American in 1805. Hannah Glasse, if anyone did, would have influenced my Colonial grandmothers. And how could you pass up a book “excelling anything of the kind ever yet published”?

DUTCH TRADITIONS

Anyhow, I’ll come back and talk about the Colonial Cooking later. I just dropped by to say that thanks to Stephanie Stiavetti, who has a great cooking website, Fearless Fresh, I discovered In My Red Kitchen, and this recipe for a Dutch potato salad. The potato salad recipe sounds pretty familiar until you notice it has an APPLE in it!  If you were intrigued by the Dutch recipes I printed earlier, like Hutspot and Oliebolen, check out In My Red Kitchen.

Dutch Recipes at Ancestors in Aprons

Dutch Crunch Rolls

Hutspot, Smashed Potatoes

Oliebolen, Donut Holes

Oatmeal Pie: Oats, Coconut, Maple Syrup

Oatmeal Pie

Oatmeal Pie piece with whipped cream

I’m an advocate for pie for breakfast at all times, but who could find fault with eating oatmeal with maple syrup in the form of pie?

Frugal and tasty, “Oatmeal Pie” demonstrates the make-do attitude of our ancestors in aprons.  As I frequently do, I turned to the Sonnenberg Mennonite Church Centennial cookbook for some vintage takes on this poor man’s pecan pie. After also consulting some web sites, I was prepared to try a variation on the Mennonite cookbook recipe that most appealed to me.

Mennonite

Sonnenberg Mennonite Church Centennial Cook Book

Please understand right at the outset, that although it is called “oatmeal” pie, the pie does not contain a gooey mixture of cooked oats–oatmeal.  Instead, the base for the pie contains either quick-cooking or old fashioned oatmeal–UNCOOKED. Also, although the name “Amish” is attached, other people probably made the pie also.  The history is elusive.

The original Amish oatmeal pie relies on dark corn syrup (Karo©), as do most pecan pie recipes.  However, I was thinking how delicious maple syrup is on oatmeal, and had decided to make a swap.  An experienced baker friend recommended that I include a couple of spoonfuls of the dark corn syrup to balance out the mysterious chemistry and characteristics of corn syrup.  However, by the time I got her advice, I had baked the pie. The good news is, the pie turned out fine.

Whether its a dessert or breakfast–try this old fashioned pie recipe.  Of course, I recommend my Perfect Pie Crust recipe, but if you are in a hurry, you can use a pre-made crust.

Oatmeal Pie with Maple Syrup

Serves 8-10
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Old fashioned Oatmeal Pie makes a frugal substitute for pecan pie. It forms a chewy nutty crust on top.

Ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 cup maple syrup
  • 3 eggs
  • 3/4 cups old fashioned oats
  • 3/4 cups coconut (flaked)
  • 1/2 cup milk
  • 1 pie shell (unbaked)

Directions

1. Line pie plate with pie dough and put in refrigerator while you make the filling. Pre-heat oven to 350 degrees.
2. Cream butter and sugars. Add spices and syrup and blend well.
3. Beat in eggs, one at a time. and mix until well blended.
4. Stir in milk.
5. Add oatmeal and coconut and stir in well. [ I thought the filling was too thin, and added two tablespoons of rice flour to thicken. This will depend on the texture of your maple syrup. (Use corn starch or flour if you do not have rice flour.)]
6. Pour filling into pie shell and bake at 350 degrees about one hour.

Note

You can use Karo syrup or molasses in your oatmeal pie instead of maple syrup for a slightly different flavor.

Some recipes for oatmeal pie call for addition of nuts, which to me seems to defeat the purpose of substituting oats for pecans, but do your own thing.

As mentioned in the article, an expert in baking suggested it would be better to include a couple spoonsful of Karo syrup when substituting maple syrup to avoid the sugar crystalizing. However, my version did not have any crystalizing. Again, use your own judgment.