Note: The following is an essay from “Festive Maryland Recipes,” posted here with the original recipe from the community cookbook. “Festive Maryland Recipes” contains an adapted version of this recipe. After the Immigration and Nationality Act of 1965 removed discriminatory barriers to moving to the United States, Maryland gained a new population of Korean-born citizens….
A few decades after Lillian Lottier, Marylee Felton was taking the same path: serving the city and community through a career in education.
Cabbage stuffed with meat is a classic combination, with variations all around the world. There’s Polish Gołąbki, cabbage rolls filled with meat and topped in tomato sauce. A Chinese version is stuffed with pork and mushrooms. Early American versions involve stuffing the meat inside the cabbage, as The Townsends and Chef Walter Staib have both…
Sauerkraut came to Baltimore with German (and later, Eastern European) immigrants, but it made the leap to the dinner tables of Baltimore’s other citizens, in particular alongside the Thanksgiving turkey.
Ann Grieves was already known for her cooking by the time her recipe appeared in “Private Collection: A Culinary Treasure,” published by the Women’s Committee of the Walter’s Art Gallery. The beautiful hardbound cookbook generated some press, and has enjoyed a relatively decent amount of longevity on Maryland bookshelves, if not Maryland kitchens. With an…