My Mama, Tante Maria and Sauerkraut Crock making

I remember as a little girl my Mutti ( Mom ) and my Tante ( Aunt ) Marie
would just about every 3 month disappear into the root cellar at my aunts house.


We all know that they where making more sauerkraut in the crock.

Which they did of course,
BUT always wondered WHY are they making Kraut already again,
not eaten that much of it even thou it was for 3 families.

Low and behold to our surprise when we girls got a little older.
The Kraut was Wine Kraut like i mentioned it my very first post on the Blog

So that said, a layer of Kraut, then the Salt, then the white wine,
THEN a swig of wine to each Lady, lol.
And repeat !!!

We had a very happy Mutti and Tante every 3 month or so,

Sure miss those ladies and there great times together.

Irish Cream ( No not German but close, IRISH !!! )

This recipe is from our Son in law Josh's Mama.

1      8 oz   condensed Milk

      16 oz   of 1/2 & 1/2

1        tsp   Vanilla

1/3   Cup   Amaretto

1      Tbsp  instant Coffee

1/3    Cup   chocolate Syrup

1 1/2 Cup   Whiskey, we use the cheaper kind

1/2    Cup    Everclear (Moonshine). We get the 95% Alcohol in Montana, Wa state is 75 or 80 i think



Pour together into blender or food processor, mix well. Pour into bottle and enjoy.

Remember since there is a dairy product in it the expiring date it about 4 weeks after your half and half will show, Never a problem in this house.

I  make 1 1/2 of the recipe since the condensed milk comes in 12 oz.

Red Wine Cake

My Mutti got this recipe from a Radio show in Germany and its been a hit in our family and with our friends for over 30 years, so this credit goes to my Mama


300          gr      Butter, each stick is 113 grams, so just take a bit of each

1 1/4        Cup   Sugar

2              pkg    Vanille sugar, or 2 tsp of Vanilla

6                         Eggs

1 1/2         tsp     Cinnamon

1 1/2         tsp     ground Clove

4               Tbsp  Baking powder

2 1/8         Cup   Flour

200-300    gr      Chocolate sprinkles (see picture)

3/4            Cup   Red wine

Mix all together the first 4 ingredients, then all the try and last the wine and sprinkles and pour into well greased Bundt Cake form

Bake at 350' for 1 Hour, check  in case it need a few minutes more, some stoves do.

, this picture is 1 1/2 of recipe and into large loaf pans.
Took about 1.5 Hours to bake





I love this cake , specially when we have a little red wine left.

Krautwickel ( Cabbage Rolls )

3-4 head of Cabbage,

• cut out middle core,open head as much as possible and cook in boiling salty water until soft. I start pulling the leaves of, (put into large bowl as you take them off ) as they become soft so the remaining leafs have a change to soften at the same density

2-3 Onions minced and saute, set aside

4 lb of ground Beef, brown and strain

1  lb of ground Pork, brown together with ground beef and strain

• Now mix Meats,onions together and add remaining ingredients :

Mix together spice mix first:

2 TBSP  Salt, Pepper  each

1 TBSP  Sweet Paprika

2 TBSP  Majoran
4 clove   Garlic

4 cups    cooked Rice

Mix together liquid mix first:

2 cups    Chix Broth

2 sml     Tomato puree

3 cans    Tomato sauce

2 TBSP  Sugar
              fresh Parsley

• then add to Meat and spice mixture, adjust the liquid mix and spices as needed.
• I cook from the Hip so you going to have to do the same or at least some of it.
• the meat should be just moist enough that it will stick together when put into leaf

Use a large Turkey roaster or deep baking dish and add 1-2 cans of Tomato Sauce to the bottom, depends on how big your dish is. I used a Turkey roaster and used 2 cans

Take your Cabbage leaf add a large spoon of mixture about 2x2 inch, or less depends on the size of the leaf , into middle and roll together and with sealed site down into pot.

Add 1-2 cans of  Tomato Sauce, then repeat the layering until pot is full.

Now this will make about 60 small to large sizes due to the size of the cabbage leafs of course.

You can prep in advance and freeze, if so take out the night before and let defrost at room temperature.

Leftovers can be frozen again, great party meal for many guests.
I have to give credit to our friend Glenda Biedler von Canada but German descent, for this recipe.
We like her's better then mine,so there you go.

Click on each picture to enlarge