krautmus

★★★★★ 1
aunttilla avatar
By Annette Rinehart
from Austin, TX

My grandmother brought his recipe from Germany when she came here in 1927. It made the most out of cheap vegatables and a little meat. All of my family loves this recipe, it is good with pork chops, pork roast or on it's own with maybe a little bacon sprinkled on top.

★★★★★ 1
serves 6-10
prep time 15 Min
cook time 20 Min

Ingredients For krautmus

  • 1 lg
    head of cabbage (can use purple but makes dish pink-can be fun)
  • 6 lg
    russet potatoes
  • 1 sm
    onion
  • 1 stick
    butter
  • 1 c
    milk
  • 1 tsp
    salt
  • 3 tsp
    pepper
  • 1 tsp
    celery seed

How To Make krautmus

  • 1
    Clean potatos and dice. (You can peel them if don't like the skins) Rinse under cool water. Dice onion, Cut cabbage into regular pieces and rinse under cool water. Put all into 6 quart pot.
  • 2
    Cover with water. Add salt and celery seed. Boil until fork tender. Drain water. Add butter, pepper and milk. Mash lightly.
  • 3
    Serve with pork chops, roast pork or sprinlke with crispy bacon bits.
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