Schmooa Kumpst

A young lady who stopped at our book signing table at the West Coast Women's Show asked about this dish that she remembered her grandmother making.

So here in answer to her request is the recipe.

Schmooa Kumpst is the Low German name that I remember this recipe being called in my childhood.

In German it would be Geschmoorte Kohl or geduenstetes Kraut (Stewed Cabbage)

Although I didn't care for it as a child, I did grow to like it as I grew older.

It is a delicious side dish - could be served with a schnitzel or roast beef dinner.

It is traditionally served hot, but I rather like it cold too.

Ingredients

• 6 cups chopped or shredded cabbage
• 1 cup finely chopped dried apple rings
• 10 prunes -- quartered
• 1/4 cup raisins (optional)
• 1/2 cup water
• 1/3 cup oil
• 1 tsp salt
• 1 tbsp vinegar
• 3 tbsp sugar (less if desired)

Method

1. Mix fruit and cabbage in saucepan
2. Mix remaining ingredients and add to fruit and cabbage
3. Cook stirring until mixture boils
4. Remove from stove and put into slow cooker -- setting on high and cook for 1 1/2 hours. (can also be simmered on stove top - stirring occasionally)
5. Serve hot immediately or refrigerate and reheat when needed.

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