This one comes from Christine Rubba, who says,

Do you need some recipes for your newsletter? I have the Burgenländisches Kochbuch from Maritheres Waldbott and Gottfried Kumpf, Edition Roetzer, © 1976. There were about 500 copies made from this edition. The recipes are in German, of course, and I am wondering, do you have the recipes translated into English or use them in the German language? I used the Paradeiskraut and it was delicious.

I told her that we always translate and switch to American measurement units (cups, teaspoons, etc.)... so she did and here it is:



PARADEISKRAUT / CABBAGE WITH TOMATOES
(from Christine Rubba)

Ingredients:
  • 2.2 pounds White Cabbage
  • 1/4 cup Lard or Bacon Fat
  • 1 Onion, chopped
  • 1 tsp. Sugar
  • 1 Tbsp. Flour
  • 3 to 4 fresh Tomatoes, chopped, or 2 to 3 Tbsp. Tomato Paste
  • Optional: 1 tsp. Vinegar
Preparation:
Cut the cabbage in half and remove stem. Cut cabbage in fine strips. Chop the onion. Heat lard or bacon fat in frying pan and add onion and sugar. Lightly caramelize the onion. Add cabbage and a very small amount of water and lightly brown cabbage. Keep stirring the cabbage. When the cabbage becomes soft, add flour with small amount of water (and/or vinegar), and then add chopped tomatoes (or the tomato paste).

If you want to add meat, goes well with boiled beef and potatoes.