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.