I learn so much doing this newsletter and everytime you open a new one up
I bet you will learn something fun and new also.
I also hope it jogs your memory and you send me a recipe also of your heritage.

Dwayne Locke is a friend that lives at the other end of the country from me
but we've been in touch for years both chefs and we had German grandmas.

I was looking at some old files from 2008 and found this nice memory recipe
he wrote about how his German mom use to fry cabbage.

Who would have thought there was so many ways and techniques to fry cabbage.

It is not always just about the ingredients but fun little tricks, and tweaks
that make something totally better.

One trick I learned is to vary textures. Last week I wrote about how I liked the half cooked
and half raw potatoes in Potato Pancakes (Kartoffelpuffer).

Well this technique applies to
cabbage as well I found out.

It takes so much cabbage as it fries down, so I cook 2 batches and one a bit more than
another as shown in the picture above. Then I toss them together.

In an Austrian strudel class I learned that a trick at that restaurant was to
cut apple slices in several thickness
so you get different textures of apples in your strudel.

Any way on to Dwayne's Mom's cabbage I call

Jaegerkohl.

Here is Dwayne with an award at his restaurant.

My mom made green cabbage with lots of onions STIR FRIED.

Then she would add washed saurkraut to the cabbage after it was cooked.
Also Mom would use chopped cabbage that she had shredded the evening before.
Put it in the refrigerator to somewhat wilt and then add it to her cooked cabbage
with the onions in place of the saurkraut.
She would use smoked pork loin or (pork chops smoked) or a good kielbasa sausage.

My dad like his cabbage not cooked too much.

Go Here to make cabbage Like Dwayne's Mom

Jaegerkohl

ot "Hunters Cabbage"

I will make this over and over now it is simple and my family loves it.

You don't need to stop there with the fried cabbage.

You can make wonderful casseroles that are called Auflauf in Germany.
pronounced Owff-Lowff ..

and you don't need to use just one kind of cabbage

The pointy cabbage above called Filderkohl or Spitzkohl
is an interesting shape but also the first choice for many German's to grow.
It is milder and the leaves are a bit more tender.

Sam Brungardt sent me some great casserole recipes that would use
Spitzkohl.

You can use any cabbage of your choice, and I had just regular cabbage that
you find in the store, I had a lot on hand.

I put a link to the seeds and it looks as if by the sales that many folks will be
growing this next year including me.

Filderkraut
Heirloom Pointed Cabbage Seeds
100 seeds per pack

Here is one Sam sent me

Cabbage and Spaetzle
with
Au Gratin Topping

This was a big hit in the house and even though this 12 inch cast iron was chock full
and was gone by the next day with lunches.

Blending fried cabbage with bacon and onions and Spaetzle
and top it with parmesan and bread crumbs.

Go Here to Make Cabbage and Spaetzle
Au Gratin
with
Step by Step Pictures

Our German Cookbook

For the Spaetzle in the above recipe

I decided to make a
Butternut Squash Spaetzle

because I had lots of Butternut Squash from the garden.

You blend the cooked butternut squash in with the batter.

Go Here to make

Butternut Squash Spaetzle

with Step by Step Pictures

Here is another Cabbage recipe that I first had in a
Haus Murphy
a restaurant in Glendale, Arizona

I saw the Schnitzel was served with a dish called

"Wirsing"

I know a strange sort of name but it is a wonderful dish made with this
tender Savoy cabbage but Napa cabbage works as well, in a delightful
creamy sauce.

My Native German friend that now lives in Tucson, Arizona gave me a recipe for this

Karin's Wirsing

Go here to make Karin's Wirsing
with
Step by Step Pictures

Like this newsletter kind of thing so far? We have more free ones. German Goodies is my heritage cooking passion, but as a chef of 35 years and a new farmer, I love all kinds of foods and their histories. Also techniques, tools that I think can make your cooking experience in the kitchen and your garden inspirational.

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Bonus Recipe CD with the Ebook and recipes with step by step pictures

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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

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