Being from an old German family, I grew up eating these. But my mom made them differently. First, she never used sweet bread. She used a white bread recipe. I noticed some had problems cutting the cabbage. I cut the head in fourths then core each piece; lay a piece on its flat surface and with a sharp knife slice very thin slices starting at a pointed end. Also we never used mustard in these however I think it tastes good in these. Mom and now myself, will usually bake half of these and in a cast iron skillet heat about one inch oil till about 350 degrees. And put in two to three at a time. Brown one side then flip and brown the other. Healthy? probably not but it sure tastes good. Overall I think this is a pretty good recipe just not authentic like I am used to. My parents were also Volga Germans and even among them, there are very many variations. But, I am looking forward to trying this version.
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Being from an old German family, I grew up eating these. But my mom made them differently....