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?
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.
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