Puhoi Egerländer Dialect

Recipes Involving Cabbage

The recipes below are traditional Puhoi/Ohaupo recipes. Please note that there are two types of recipes depending on whether or not they use fermented cabbage. Fermented cabbage recipes are listed at the bottom.

1. Isabel Straka's Recipe for Cabbage "Kraut Brei"(Spelling uncertain)

Cabbage sliced but not too thin 1 or 2 onions sliced
1 green apple 2 or 3 tbsp sugar to taste
Vinegar to taste Flour
Dripping (e.g. 2 to 6 tblsps) Salt & pepper

2. May Kernohan's Recipe for Sauerkraut with Dumplings and Arbrennts

May Kernohan, daughter and granddaughter of Joseph and Margaret Schischka and Lorenz and Rosalie Schischka. With permission from Lawrence and Rosalie Schischka, a Short History of their Descendants, compiled by Judith Williams.

Sauerkraut

Cabbage About ¼ cup vinegar (to taste)
1 onion Bacon hock or small piece of boiling bacon

Arbrennts ( for thickening sauerkraut)

2 tbspns butter or dripping Flour to thicken

Dumplings

2 cups flour 1 beaten egg
About ¾ cup milk 1 good tspn baking powder
Pinch salt

3. Annie Schischka's Sauakraut

Source: Judith William's Collection

Cover shredded cabbage in a saucepan with water, add a whole potato, a cut up onion and boil.

Arbrennts ( for thickening sauerkraut)

Make Arbrennts by melting dripping in a frypan and keep adding flour until it goes brown. Add to the cabbage with some vinegar, and eat with dumplings.


4. (Fermented) Sauakraut

Source: Judith William's Collection

Cut a cabbage up fine and put in an earthenware crock with salt and Kümm'l or caraway seed, ramming down each layer until liquid appears and the crock is filled. Cover with a clean cloth, a plate, a stone and a lid, removing scum when it forms, and stand in a cool place, eating 'when it looks nice'.

When using it in cooking, thicken with Aabrennts.

5. Mervyn Bayer's (Fermented) Sauakraut

Source: Judith William's Collection

I use a crock and leave it loosely packed for 2-3 days then weigh it down. Make sure the brine always covers the cabbage so that no air gets to it. I dispose of the first inch or so of cabbage when I take it out to eat and store it in an airtight plastic container in the fridge.

The Puhoi 150th Anniversary challenge...

To remember the simple Bohemian dialect greetings and to use them with your family.