Here’s another delicious recipe from the Amana Colonies for you to try out!
Krautgemüse / Amana Cabbage
1 small head cabbage
3 tablespoons lard or vegetable shortening
1 medium-sized onion, diced
1 teaspoon salt
Dash pepper
3 tablespoons flour
Separate cabbage leaves. Wash leaves and dry. Remove ribs and cut leaves into pieces. Cook cabbage in boiling water to which a dash of salt has been added until nearly tender. Drain, reserving 2 cups liquid.
In a large saucepan, melt lard or shortening, add onions, and sauté lightly (do not brown onions). Add salt, dash pepper, and flour. Slowly add liquid and keep stirring. Bring to a boil and add cooked cabbage. Cook for a few minutes longer. This dish may be frozen and reheated.
Serves four.
Henriette Roemig, Homestead
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.
