Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Schmooa Kumpst

A young lady who stopped at our book signing table at the West Coast Women's Show asked about this dish that she remembered her grandmother making.
So here in answer to her request is the recipe.

Schmooa Kumpst is the Low German name that I remember this recipe being called in my childhood.
In German it would be Geschmoorte Kohl or geduenstetes Kraut (Stewed Cabbage)
Although I didn't care for it as a child, I did grow to like it as I grew older.
It is a delicious side dish - could be served with a schnitzel or roast beef dinner.
It is traditionally served hot, but I rather like it cold too.

  • 6 cups chopped or shredded cabbage
  • 1 cup finely chopped dried apple rings
  • 10 prunes -- quartered
  • 1/4 cup raisins (optional)
  • 1/2 cup water
  • 1/3 cup oil
  • 1 tsp salt
  • 1 tbsp vinegar
  • 3 tbsp sugar (less if desired)
  1. Mix fruit and cabbage in saucepan
  2. Mix remaining ingredients and add to fruit and cabbage
  3. Cook stirring until mixture boils
  4. Remove from stove and put into slow cooker -- setting on high and cook for 1 1/2 hours. (can also be simmered on stove top - stirring occasionally)
  5. Serve hot immediately or refrigerate and reheat when needed.


  1. Hello ! I'm French, i live in France, and i've just discovered your blog and love it !!!!!
    I've just made your lasagna (i can't remember which post date !), and we loved it !!!
    Thank you for your blog !!!
    Have a nice day... A bientôt !!!

  2. I make something similar to this and my southern German grandma made this one too! Don't remember what she called it.

  3. I remember this from my childhood. Have to make it sometime soon.

  4. Remember it well. Have made it occasionally in recent years. Need to make it more regularly.

  5. This made me smile! I was like you and didn't like it as a child....I remember making faces when my mom was cooking it because it seemed like such a gross concoction at the time.
    Last year i was craving it so I phoned my mom in Ontario to get the recipe from her. I've made it several times since then.

  6. Now this brings back good was a dish my mother-in-law often cooked. I will be trying it...soon. I don't think I'll invite the grands for dinner when I do though. It's definitely a grown-up dish!

  7. This is a favourite from home for me, too. I think I may have liked it even as a child, but then, I've always been fond of cabbage.
    These days, it shows up from time to time on my mother-in-law's table and when it does, I am exceedingly grateful! She will most likely serve it as a side with roast chicken (also, ideally, accompanied by Bubbat - haven't checked for that recipe here, but you really must include it!)

  8. Also excellent with purple cabbage which is how my mom made it and I do as well

  9. Boy do I remember this dish! I really hated the smell of it when mom cooked it. I remember her telling me to put a clothespin on my nose if I didn't like it...haa.

  10. Julie, your Schoor Kohl looks wonderful!
    This is still one of my favorites that my mom makes. She makes it similar to this (I think she browns some onion first and adds the rest with no extra oil)Great with roast chicken as someone already said.

  11. This was one of the few dishes I didn't like as a child, but I really should try it now. My parents both enjoyed it so we had it often.

  12. I made this the other night with red cabbage and served it with pork chops...faaaaaabulous! and cabbage is one of the best cancer fighting veggies around! Yay for borscht and cabbage rolls!

  13. Totally enjoyed this side dish - even as a child, but my mom would make it only with cabbage and raisins (not the other fruit). Delicious.

  14. we had Schmoor Kohl made with onions, cabbage and canned tomatoes. I make this often. so tasty.

  15. my grandmother used to make this almost the same but i seem to remember her adding chopped bacon to it as well. as with most comments here, i was probably the only grandchild that would eat it willingly.

  16. Wow! I am the "young lady" who requested the recipe. thrilled to find this and will make it soon. Thank you so much. Also for the young lady status...

    Andrea 61

  17. No only did this "Young Lady" get your autographs and a mention, but she also gave the signed book to me as a Christmas gift! Im thrilled. I've followed Mennonite Girls Blog for years - you all feel almost like family. My grandparents settled in Greendale years and years ago! Thanks for sharing good food memories.

  18. I really like this dish, however there is another version of it that I had quite often (for breakfast) when we were in Ukraine this spring. It had no fruit and was red like tomatoes (not red cabbage). Also it was not sweet. Anyone have an idea? BTW..when I make stewed cabbage I like to use only raisins for fruit and add quite a bit of pepper.

  19. My Mom also added pepper, as well as onions, but didn't add apples. I always loved it! I haven't had it for years, I'll try your recipe, thanks!

  20. I remember my Mom used to make this. I used to love it. I am making it now and am anxious to try it.

  21. How I hated schmoa kompst as a child - and how I am craving some now. My son and I are making dinner together just now, including a braised cabbage dish. We were talking about other cabbage dishes we might try and I thought I'd check to see if you had a recipe that was similar to the one my mother and grandmothers used. And of course you did. Thank you so much for sharing your wonderful recipes. I've used many of them already and without exception the results have been outstanding!

  22. This is i dish i loved growing up, my mom added sliced potatoes to the cooking cabbage, she also added big pieces of good garlic sausage to be heated at the end of the dish


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