Asked my mom - she pronounced it exactly like you said - "Klace/Glace", but says they did make a dish known as cabbage dumplings that was a layer of cabbage, then a layer of "dough balls", then more cabbage and dough balls and so on, but they called it "Knaedel". Guess everyone had different names for things. When we had kartoffel und glace, the same square little noodles, with cut up boiled potatoes, then fried up nice and crusty in a pan, we also had this odd soup. She used some of the water from boiling the potatoes and added square noodles, then using the frying pan where she fried up the kartoffel und glace, added some onion, water and paprika till the crusty stuff and oils lifted up, then put that into the soup. Looked kind of like an orange oil slick, but tasted awesome. Another odd thing - here in Canada, the doctor told one of our men to drink the juice from a jar of sauerkraut to settle his stomach. Don't know if it worked, too long ago. What is so much worse than cabbage is the smell of cooking beets - kind of like a moldy garage ... Darlene p.s. this is making me very hungry!!!!!!!!!!!!!!!!!!!! Rose Vetter wrote: Hello Darlene and Anne, This sounds like Krautfleckl, a popular and economical meatless meal. I wonder if you could be referring to Kraut-Klöss (cabbage dumplings). The way our people pronounced it would sound more like Klace or Glace. Rose On 31 May 2014 15:50, Darlene Dimitrie <[1]fon.ladee@cogeco.ca> wrote: Rhymes with face or place - Anne Dreer wrote: Thanks, Darlene. We made that dish, too. We called it Kraut Fleckerli. In High German it would be one word and called Krautfleckchen = little cabbage patches. Just how exactly did you pronounce the ‘glace’? Anne ------------------------------- To unsubscribe from the list, please send an email to [1]DONAUSCHWABEN-VILLAGES -[2]request@rootsweb.com with the word 'unsubscribe' without the quotes in the sub ject and the body of the messa References 1. mailto:fon.ladee@cogeco.ca 2. mailto:request@rootsweb.com

What an interesting discussion--the first since I joined this list a few days ago! I do not remember first-hand how my grandmother made this dish and I know it only by the English "Cabbage Noodles." The way it was given to me by my mother and my aunt was to cook 1/2 head shredded cabbage in a very large amount of butter in a frying pan. Boil store-bought egg noodles separately. Drain and add the noodles to the cabbage. Add a tablespoon of sugar plus salt and pepper to taste. Turn into a casserole and bake at 325 F for a half hour. No onions in this recipe. I do remember my grandmother making her own noodles, stretching the dough on the kitchen table and then cutting it. It would be economical, but what I do is skip the salt and pepper, and have this with ham or spam or sausage of some kind--I like the contrast of the sweetness and the saltier meat. My grandmother came to the US from Zichydorf in 1908 and was German-speaking. In a fit of inspiration, one day I cooked the cabbage, added onions, and then at the end chopped apple. Despite no noodles, this too was delicious. The butter is key. ;-) I was not fond of saurkraut as a child. It was fermented (or whatever the word is) in big stone crocks in the basement and I did not like the smell so would not taste it. I have my grandmother's hand shredders, and went to check the recipe in a wooden Gold Medal Flour recipe box my father gave my grandmother on Mother's Day in 1924. These people are still very much with me. Marilyn Hochban McClaskey At 07:59 PM 5/31/2014, Darlene Dimitrie wrote: > Asked my mom - she pronounced it exactly like you said - > "Klace/Glace", but says they did make a dish known as cabbage > dumplings that was a layer of cabbage, then a layer of "dough > balls", then more cabbage and dough balls and so on, but they > called it "Knaedel". Guess everyone had different names for > things. When we had kartoffel und glace, the same square little > noodles, with cut up boiled potatoes, then fried up nice and > crusty in a pan, we also had this odd soup. She used some of > the water from boiling the potatoes and added square noodles, > then using the frying pan where she fried up the kartoffel und > glace, added some onion, water and paprika till the crusty stuff > and oils lifted up, then put that into the soup. Looked kind of > like an orange oil slick, but tasted awesome. Another odd > thing - here in Canada, the doctor told one of our men to > drink the juice from a jar of sauerkraut to settle his > stomach. Don't know if it worked, too long ago. What is so > much worse than cabbage is the smell of cooking beets - kind > of like a moldy garage ... Darlene p.s. this is making me > very hungry!!!!!!!!!!!!!!!!!!!!