Name: Baked Shad with Cabbage and Tomatoes (G’backener Moifisch mit Graut un Tomatts)
Yield: 4 to 6 servings
Cuisine: German
Ingredients: 1 cup (65 g) shredded sorrel; 1 3- to 4-pound (1.5- to 2-kg) buck shad, gutted and cleaned but with head and tail left on; 3 tablespoons (45 g) unsalted butter; 2 tablespoons (5 g) minced fresh chives; 1 teaspoon minced fresh winter savory or ½ teaspoon dried savory; 1½ tablespoons minced fresh parsley; 1 cup (100 g) plain breadcrumbs; 6 cups (550 g) finely shredded cabbage, resembling angel hair noodles; 1 cup (250 g) chopped onion; ⅔ cup (160 ml) dry white wine; 1 cup (150 g) peeled, seeded, and chopped fresh tomatoes; 4 slices country smoked slab bacon

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This delightful shad dish comes from Dauphin County. The recipe belonged to Mrs. Carl Adam, who lived in Harrisburg at the turn of this century. Since Mrs. Adam’s recipe makes quite a fulsome dinner, this may be treated as a one-pot meal.

Ingredients

3 tablespoons (45 g) unsalted butter
1 cup (100

Method

Preheat the oven to 350°F (175°C). Melt the butter in a skillet and fry the breadcrumbs until straw colored, stirring constantly to prevent scorching (3 to 4 minutes). Add the parsley, chives, and savory, and remove from the heat.

Open the shad and cut the cavity from the head

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Ingredients

Method

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