Clay Pot Recipes

[Guest guest]

Genuine German Glump is the recipe. How can I modify it to retain the

taste?

 

German Glump

it calls for 2 lb. country style ribs (what can I use as a replacement?)

1 cup water

3/4 cup cider vinegar

1/3 cup sugar

1/2 heaping tsp. salt

1 medium head cabbage

4 large irish potatoes

1 tsp salt

1/2 tsp. baking powder

1 T sugar

2 T flour

1 egg

3/4 cube of melted butter

Pre-soak a large unglazed clay pot, top and bottom in water 10 minutes.

Mix together in a large kettle, the cup of water, vinegar, 1/3 cup

sugar, 1/2 tsp. salt. Cut the head of cabbage in eight sections and

simmer it briskly, covered in the above mixture about 15 minutes. Save

the liquid. Peel and grate the potatoes and place in a large mixing

bowl. Add 1 T salt, baking powder, flour, egg, melted butter, 1 T sugar

and mix thoroughly. Place the pork ribs (substitute ?) in the bottom of

the pre-soaked pot. Add the cabbage, including all the liquid it

simmered in, and top with the potatoe mixture. Cover the pot and place

it in the center of the cold oven. Set temperature to 450 degrees. Cook

about 2 hours 15 minutes. If necessary to brown the potatoes, remove

the lid for the final 10 minutes of cooking time.

 

 

This is so good. I am looking forward to sugestions of meat

substitutions for this recipe. I have made it often over the years. It

was brought over from Magdeburg in 1900.