Post by nybirder on Aug 13, 2018 14:56:25 GMT -5
I couldn't find the cookbook from my friend with the recipe so I tried an internet search. I was surprised at how few recipes I could find using this name. I'm pretty sure that this recipe on TOH is pretty close to the church supper recipe but it is named German Coleslaw. Who knows how old it is. www.tasteofhome.com/recipes/german-coleslaw/ Around here, it would be called French Kraut. No fancy additions like green or red bell pepper.
Hmm . . . the naming mystery. Could be that during the war the name was meant to distinguish it from the German recipes for cabbage here in the valley, where kraut would be sauerkraut--heaven knows! Anything German was pretty unpopular for a while.
With any of these, be cautious with the celery seed unless you are really in love with it. Too much can make the salad taste bitter.
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French Kraut
www.cooks.com/recipe/r2ol7ac/french-kraut.html
Now, this one really is called French Kraut. It is a sweet-sour coleslaw without mayo so it's good for hot weather. It'll keep refrigerated for quite a while. This recipe looks like it would make enough for an army.
2 qt. grated cabbage
2 green peppers, finely chopped
1 c. sugar
1 tsp. celery seed
1/2 tsp. turmeric
4 sm. onions, finely chopped
3/4 c. vinegar
1 tsp. salt
1 1/2 tsp. mustard seed
Mix well. Let stand 24 hours. Stays crisp even after several days if stored in sealed container. Delicious coleslaw without mayonnaise!
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Here's a different recipe called French Kraut that calls for allspice--it's identical to one I found that was in a 1948 cookbook. This is definitely not the same as the one they make here in the valley but it sounds interesting: www.recipetips.com/recipe-cards/t--135790/french-kraut.asp This one calls for the scalded dressing to be poured over the cabbage before chilling.
Birdy
Hmm . . . the naming mystery. Could be that during the war the name was meant to distinguish it from the German recipes for cabbage here in the valley, where kraut would be sauerkraut--heaven knows! Anything German was pretty unpopular for a while.
With any of these, be cautious with the celery seed unless you are really in love with it. Too much can make the salad taste bitter.
----------------------------------------------------------------------------
French Kraut
www.cooks.com/recipe/r2ol7ac/french-kraut.html
Now, this one really is called French Kraut. It is a sweet-sour coleslaw without mayo so it's good for hot weather. It'll keep refrigerated for quite a while. This recipe looks like it would make enough for an army.
2 qt. grated cabbage
2 green peppers, finely chopped
1 c. sugar
1 tsp. celery seed
1/2 tsp. turmeric
4 sm. onions, finely chopped
3/4 c. vinegar
1 tsp. salt
1 1/2 tsp. mustard seed
Mix well. Let stand 24 hours. Stays crisp even after several days if stored in sealed container. Delicious coleslaw without mayonnaise!
-----------------------------------------------------------------
Here's a different recipe called French Kraut that calls for allspice--it's identical to one I found that was in a 1948 cookbook. This is definitely not the same as the one they make here in the valley but it sounds interesting: www.recipetips.com/recipe-cards/t--135790/french-kraut.asp This one calls for the scalded dressing to be poured over the cabbage before chilling.
Birdy