In article
>,
Tommy Joe > wrote:

> I have a question of my own. I like sauerkraut but not enough to
> seek it out. But about 30 years ago I ate at a Czech restaurant in
> Hollywood Ca where I got a plate of pork and dumpling and sauerkraut.
> I asked the guy about the dumplings. He said they were made with
> stale bread. I knew nothing about them. But they were great swimming
> in that kraut/pork juice. The sauerkraut was reddish in color and
> sort of sweet, but not sickly sweet. It was tart but did not seem as
> salty as the yellow colored stuff. Maybe it was just as salty but
> didn't taste so. I loved the stuff. Sauerkraut in perogies is good
> too. My question is, for the reddish cabbage, what is that less salty
> and less tart taste achieved? I don't think it's purple cabbage.
> Maybe beet juice. Anybody know anything about the reddish and less
> salty tasting cabbage?
>
> Thanks,
> TJ

When my mom made sweet and sour cabbage, she used sugar and vinegar ‹
and fresh cabbage, not sauerkraut. By the by, the bread dumplings are
called knedliky.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Tue, 20 Mar 2012 20:28:17 -0500, Melba's Jammin'
> wrote:

>In article
>,
> Tommy Joe > wrote:
>
>> I have a question of my own. I like sauerkraut but not enough to
>> seek it out. But about 30 years ago I ate at a Czech restaurant in
>> Hollywood Ca where I got a plate of pork and dumpling and sauerkraut.
>> I asked the guy about the dumplings. He said they were made with
>> stale bread. I knew nothing about them. But they were great swimming
>> in that kraut/pork juice. The sauerkraut was reddish in color and
>> sort of sweet, but not sickly sweet. It was tart but did not seem as
>> salty as the yellow colored stuff. Maybe it was just as salty but
>> didn't taste so. I loved the stuff. Sauerkraut in perogies is good
>> too. My question is, for the reddish cabbage, what is that less salty
>> and less tart taste achieved? I don't think it's purple cabbage.
>> Maybe beet juice. Anybody know anything about the reddish and less
>> salty tasting cabbage?
>>
>> Thanks,
>> TJ
>
>When my mom made sweet and sour cabbage, she used sugar and vinegar ‹
>and fresh cabbage, not sauerkraut. By the by, the bread dumplings are
>called knedliky.


Could they have been mixing up their countries? I've had Hungarian
sauerkraut that was cooked with tomato or tomato sauce and it was
reddish and sweet. I didn't care for the combination myself.

jec

On 3/20/2012 9:48 PM, jec wrote:

>
>
> Could they have been mixing up their countries? I've had Hungarian
> sauerkraut that was cooked with tomato or tomato sauce and it was
> reddish and sweet. I didn't care for the combination myself.
>
> jec
>

Maybe, maybe not. A couple of years ago, the Danish students at the
International Co-op were having a Christmas celebration dinner (with all
the other Danes in the area, plus everyone in the house).

Among all the traditional foods they made, they made a tangy/sweet red
cabbage dish identically to how Dough Freyburger described it. (I
watched them make a batch).

I wouldn't be surprised if all the countries around central/northern
Europe have some variation of this particular dish that goes back a
billion years and gets eaten often.

Speaking of which, I haven't made it in awhile myself. I bet it would
make a good cold side to some grilled meats, now that it's that time of
year.

-J

On Mar 20, 9:28Â*pm, Melba's Jammin' >
wrote:



> When my mom made sweet and sour cabbage, she used sugar and vinegar €¹
> and fresh cabbage, not sauerkraut. Â*By the by, the bread dumplings are
> called knedliky.


I'm actually 1/4 czech/austrian, but my father's side was all
arab and that's where the cooks were, in my family anyway. The
dumplings sound like too much work (to me). I am not surprised to
hear the stuff was actually cabbage, not kraut, as I sometimes use a
bit of lemon juice in the cabbage mix, and when I'm eating it, it has
at times reminded me of sauerkraut. I guess there's a lot one can do
with a cabbage - even using them in old radio broadcasts to simulate
the sound of someone getting punched. Seriously, that's one of the
methods they used - just get that mic in kind of close and then just
tee off on that defenseless, leafy head.

TJ

On Mar 21, 2:10*am, /dev/phaeton >
wrote:


> I wouldn't be surprised if all the countries around central/northern
> Europe have some variation of this particular dish that goes back a
> billion years and gets eaten often.



Cabbage is resourceful stuff. Cheap too. When I was staying in a
single room with no kitchen and no counter top, I'd spread a newspaper
out on the bed and put a big plate on it and cut half a cabbage into
slices, then go across the slices till they were the consistency of a
coarse slaw. I'd toss a cut up tomato in there with maybe some
cucumber or radish and onion, just a bit, then put it in a bowl and
douse it with the juice of half a lemon and some olive oil along with
salt and pepper and cayenne pepper. No refrigerator, just make it and
eat it on the spot. It's amazing how cold uncooked cabbage is nowhere
near as tough as many might think. It doesn't need to soak for hours,
it depends on how it's cut. And the raw stuff? - oh, man, what a
reward the following day as the roughage comes barreling out of the
anal canal with joyous abandon. Cabbage? I love the stuff.

TJ

jec wrote:
> Melba's Jammin' > wrote:
>
>>When my mom made sweet and sour cabbage, she used sugar and vinegar ‹
>>and fresh cabbage, not sauerkraut. By the by, the bread dumplings are
>>called knedliky.
>
> Could they have been mixing up their countries?

Germans and Huns have lived close by for many centuries. The
Austro-Hungarian Empire put them in the same country for several of
those centuries. To me it's history that mixed them together.

> I've had Hungarian
> sauerkraut that was cooked with tomato or tomato sauce and it was
> reddish and sweet. I didn't care for the combination myself.

Tastes vary. Sounds awesome to me.

In article >,
Doug Freyburger > wrote:

> > Melba's Jammin' > wrote:

> > Could they have been mixing up their countries?
>
> Germans and Huns have lived close by for many centuries. The
> Austro-Hungarian Empire put them in the same country for several of
> those centuries. To me it's history that mixed them together.

I don't think that's who Huns are.

--
Dan Abel
Petaluma, California USA

There is nothing as less salty tasting cabbage. Whatever you had could be beet juice.