Various recipes from the Banat-L mailing list.

Red beans salad with tomatoes, cilantro, parsley, red and green peppers, onions, carrots, spices, (possibly a little vinegar)

Kranzkuchen, - made from ordinary bread dough, yeast, some eggs, to make the
dough yellow. When dough had risen, the dough was braided the shape of a
wreath, then baked.
After it was baked, then brushed with a mixture of egg and milk, which made
the crust brownish.
The wreath symbolized the Crown of Thorns on Jesus' head on Good Friday.
from Alex.
There are many meals made with Kraut and potatoes.
Pork-hogs, Kraut and potatoes. Myself, I preferred the left over, fried
noodles and with fried Kraut with onions. If you don't like the taste Kraut,
try this;
Sauerkraut Sauce.
4 cups sauerkraut, rinsed and drained (reserve 1 to 1 1/2 cups liquid).
1/2 cup butter.
1 medium onion, chopped.
Salt and pepper to taste.
2 tablespoons lemon juice.
1 tablespoon honey.

Puree sauerkraut in a food processor, then braise in 1/4 cup butter. Sauté
onion in remaining butter and add to sauerkraut. Add 1 cup sauerkraut juice,
cover and stew for 30 minutes, adding more juice as needed to make a medium
thick sauce. Add salt and pepper, lemon juice, and honey for a sweet and
sour taste.
Serve with roast goose or duck.
Gutten Appetit!

OK, talking about "not cooking" Cabbage, I must tell you this. While in Romania and Germany I
ate allot of Cabbage Salad.
Recipe, I received:
Shred a head of cabbage 'very' thinly. Soak in water, adding a little sugar (I don't know why,
maybe to take some of the acid out??) for about an hour, drain and let air dry a bit. Then add the
following. Peel and cut in chunks of slices of cucumber, lots of it. Slice a red/purple onion,
lots of this too. Add vinegar, salt and pepper. You can add Tomato also. I must say, this has
taken the place of our lettuce salads around our house.
It also last for days, unlike lettuce - and retains the Vitamin C, as Fran mentioned.