German Americans of Cleveland

Cleveland Press Articles

That famed German cooking

By Barbara Bratel
Cleveland Press, March 31, 1976

Germany is a country of many different regions, united by common language and traditions. And each region has a good specialty.

The most famous German specialties are hearty robust foods which include smoked pork, sausages and fine hams (such as Westphalian ham). The sight of a well-stocked German sausage market is never to be forgotten.

Typical of German cooking are the sweet-sour combinations. The Germans rely heavily on fruit in their cooking and baking. They add an apple to their famous red cabbage and sauerkraut.

German-styled red cabbage and sausage:

1 small head red cabbage
2 tart red apples, not peeled
2 tablespoons bacon fat or lard
Salt and pepper
Boiling water
3 tablespoons red wine vinegar
1 teaspoon sugar
1 tablespoon flour
1 pound smoked German sausage, links or cut in pieces

After removing outer leaves from cabbage, quarter, core, and shred head. Core and slice apples. Combine cabbage, apples, bacon fat, salt and pepper to taste in a heavy saucepan.

Add just enough boiling water to cover. Cover pan and simmer until cabbage is tender, but still somewhat crisp, about 20 minutes.

Drain cabbage, reserving liquid. Return cabbage to saucepan and keep hot.

Mix vinegar, sugar and flour in second saucepan.

Stir in reserved liquid. Cook, stirring constantly, until thickened. Stir sauce into cabbage, taste for seasoning, reheat, and top with sausages.

NOTE: Sausage may be cooked and laid atop mixture at serving time or baked with cabbage for the entire cooking time. For best flavor, brown sausage first then place on cabbage.