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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


My Grandmother’s Kohlrabi

by Rainer Herrmann, 27 Nov 2012

Comment: The dish normally came with small "Fleischküchle" (fried small meatballs) and steamed potatoes. Grandma cut the fresh small leaves into thin strips and threw them into the  pot a minute before serving. Using cream or sour cream was a question of what she had at home. The children preferred the mild taste of cream, the adults liked the fresh and the slightly sour taste of sour cream.

We still eat this dish at least once a month.

German Turnip

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, , 27 Nov 2012]



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