Bunny's Yekkeh Style Savoy Cabbage

Here she dictated "grated" cabbage - she probably used the food processor. I just chop it thinly in strips.

Savoy Cabbage

I cook the cabbage in a little oil in a large covered frying pan. It takes quite awhile for the liquid to start accumulating. I saute the onion in a little oil in a separate pan, add the flour to thicken it a bit, and then add it to the lightly cooked cabbage,stir, and turn off the heat.

It would probably be really good with butter. The trick here is to not overcook it or you will have what Uncle Steven refers to as "the wurst dish ever." (I presume Bunny served it with wurst, sausage?) This is  pleasant and super nutritious.  The flour and nutmeg make it quite delectable. IMHO.

There is now a German Jewish Cookbook out.


I bought it, looked it over, and sold it to a happy purchaser on Amazon. Blech. But, I have always liked Bunny's very simple prep for shredded Savoy cabbage. It is around in the fall.

Oatmeal Scones

Frosted with icing and grated lemon zest

These have great flavor and texture. Makes about 2 dozen small scones.

Found the recipe online but it's so modified, it isn't the same recipe by now.






Preheat oven to 375°

1 ¾ c. flour (one cup white, ¾ whole wheat is a good mix)

1 ½ t baking powder

¾ t. baking soda

½ t. salt

⅓ c. sugar
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¾ c. butter (1.5 sticks), cold, cut into bits

1⅓ c. old fashioned oats

½ c. currants, dried cranberries, chopped prunes or raisins

½ c. buttermilk or regular milk

1 large egg, lightly beaten

confectioners sugar + water drops


Combine first 5 ingredients by hand in a medium-large bowl.

Add butter and mix by hand until it resembles coarse meal.

Add oats, currants, buttermilk, and egg until dough just sticks together. Knead in the bowl until it holds together. Doesn't take long but your hands get very messy!

Flatten into a large circle on a smooth surface like a flexible mat.

Cut into sixths. Then cut each sixth into 4 triangles. Try to make them approximately the same size.

Arrange on a sprayed cookie tin. They will fit on one sheet. They don't rise or spread much. Bake about 18 minutes or until lightly browned. (It's hard to see since the dough is already brown.)

When they're cool, you can ice them. In a small bowl, pour confectioners sugar. Add a scant amount of water and keep eye dropping it in until you can spread it. If you put in too much water it is too thin to spread.

Throw-It-Together High Protein Passover Pancakes

My new experiment is cooking without recipes. Partly I am just getting lazy, and partly it's fun. So far so good.
No measures on this one, it is a concept.

Butter, for large frying pan
2 eggs, separated - make sure the whites go in the bigger bowl
Salt - sprinkle
Cinnamon - generous amount, like 1 t.
Sugar - modest amount
Milk (or cream)
Matzah meal (can be part cakemeal)
Almond flour
Mashed ripe banana, optional

Melt the butter over low eat so it doesn't burn.

Beat the egg whites.
In the other bowl, stir egg yolks, sugar, salt and cinnamon.
Add matzah meal, almond flour, and some milk until it's a nice batter consistency.
Fold the batter in the egg whites and incorporate.
Turn up the heat in the frying pan to medium/high and drop rounded spoonfuls of batter which you can flatten.
Fry til browned, and flip to brown the second side a bit, as well.

These are good with jam, fruit, cottage cheese, syrup -- things you would have around at Passover. They are very nutritious.

Spanish Potato Omelette - Tortilla Espanola

I read about this dish, a classic tapas in Spain, and gave it a try. There are many versions with various add-ins, but this is the basic. You can increase the quantity. This made 4 portions. The tricky part is flipping the pancake so the eggs set and it's browned on both sides.

2 large russet/baking potatoes
1 large onion
generous amount of olive oil
4 eggs

Peel the potatoes and slice in fine chunks.
Heat olive oil at medium heat in a large fry pan, and add the sliced potatoes.
Chop the onion and add to the frying pan. 

Stir occasionally until the potatoes start to brown and the onions become transparent and start to brown. The potato slices stick together so break them up when you stir.  This takes about 10-12 minutes.

Crack 4 eggs into a large bowl and beat.
Mix in the cooked potatoes and onion.

Heat more olive oil in the frying pan, or in a smaller frying pan that will hold the mixture. Pour in the egg/potato/onion mixture at medium heat until the bottom browns and the eggs start to set. Don't leave it for too long (like, for example, to go light Hanukkah candles 

😊) cuz it can burn.

Now for the trick.  Flip it onto a flat surface with the cooked part face up, keeping it intact.
Then slip it back into the frying pan to brown the bottom. There are other methods of doing this, but this one worked well. Invert to serve. It's very filling, and attractive. 

Serve warm or at room temperature.  This is a very solid, hearty, tasty dish.

And very aesthetically appealing. And kosher for passover!