Inherited Scalloped Cabbage

Willkommen, Oktober!

This time of year is special to me for many reasons. I love fall. I love cozy clothes. And I love Oktoberfest. Daddy and I just returned from our first experience at Oktoberfest Zinzinnati, which is the largest party celebrating the coming of October outside of Munich. I’m still reeling from the sauerkraut balls and mettwurst!

What a perfect prompt to begin to teach Elli a little bit about her German heritage. It will be a while before I try fried pickles or schnitzel with her, so for now I set my sights on something much more approachable and much more dear to my heart.

Lehenbauer Scalloped Cabbage

½ head small or medium head cabbage
1 cup butter, divided
2 ½ cups cream or milk
Salt and pepper to taste
3 sleeves Ritz crackers, 2 finely crushed, 1 coarsely crushed
1 egg, beaten

In saucepan, melt ¼ cup butter. Add cabbage and cook until translucent. Grease casserole dish; pour in two sleeves finely crushed crackers, forming a crust along the bottom and sides of dish. Layer cabbage on top of crackers. Sprinkle with salt and pepper. Cut remaining butter into chunks and place chunks evenly over cabbage. Top with coarsely crushed crackers. Pour milk or cream evenly over casserole (will be soupy). Slowly pour egg evenly over the top layer of crackers. Bake at 350 degrees for 45-50 minutes, or until all liquid is absorbed and crust is golden brown.

My grandmother used to make this dish, many times at my request. It is by far my favorite dish of hers. Actually, she once told me that her mother, my Great-Grandma Lehenbauer, used to make it. The recipe differs in many ways from a standard scalloped cabbage dish, for instance, a noticeable lack of cheese and twice as many crackers.

I wouldn’t have it any other way.

This recipe was a superb choice for cooking with Elli. She donned her apron, and I brought out a special apron.

“Elli, look at this,” I said. I showed her the house apron that my grandmother had made for herself, blue with pink and white flowers. Grandma had a few of these aprons, and just before she passed away, my aunt asked if I wanted to take them. At the time, I didn’t think I would want them. Now, I’m glad I chose otherwise.

“Fow-ders,” Elli said, pointing at the flowers.

“That’s right. Your Great-Grandma made this apron. Isn’t it pretty?”

“Pitty,” she confirmed.

I put it on, and we started to cook.

After I had cut the head of cabbage, she helped me peel the leaves apart and tear them into bite-size pieces. As the cabbage cooked, I had her go to work on the crackers. With the crackers still in the sealed sleeves, I showed her how to push down on the sleeves to grind the crackers into pieces.

“Crunch, crunch,” I told her as I pressed down.

She smiled and reached for the sleeve of crackers.

Anyone with a toddler will tell you that this is the perfect job for a nearly two-year-old.

Then I showed her how to pour the crackers into the greased dish and press the crackers down into a crust. The latter was probably not the best idea, as the cracker pieces stuck to Elli’s hands, much to her delight. A portion of the crushed crackers ended up on the floor as a result.

When the cabbage was done, I layered it on top and asked Elli to help me sprinkle on the salt and pepper. One trick I figured out to prevent Elli from pouring on the seasoning is to open the shakers only halfway.

Butter was Grandma’s favorite ingredient, I think. This recipe calls for a lot of it. I had Elli “help” me slice the butter into chunks.

She tried to pick up the butter and put on top of the cabbage, but she just couldn’t figure out how to grasp the butter. Mommy intervened.

She could, however, pour the last sleeve of crackers on top (and a little on the floor), then help pour on the milk and egg.

The milk was my change to the recipe, mainly because Grandma made her dish with fresh cream from the farm. She insisted it was the cream that made the dish. I have no doubt in that truth. I also have no doubt in the truth our family has issues with cholesterol.

I slipped the casserole in the oven and asked Elli if she wanted to sweep up the crackers. She always wants to sweep, even if there are no crackers on the floor.

I really should buy her a kid-sized broom set.

Before long the reminiscent smell of scalloped cabbage baking filled the kitchen. Ahh, the memories. I hope it’s a smell, and a story, that Elli will come to hold dear.

Things Elli Could Do:
Peel, tear cabbage
Crush and pour crackers
Sprinkle salt and pepper
Help slice butter


Lehenbauer Scalloped Cabbage Ratings
Elli-friendly cooking: 4
Elli-friendly eating: 4 (loved the soft texture)
Simple: 4
Fast: 3 (bake time alone is 45 minutes)
Frugal: 5

Question of the Week:
What is the significance behind one of your favorite family recipes?