Submitted by Kent Higgins, Highlands Ranch, Colorado When I was a teenager, my grandmother Margarette (1888–1966) taught me how to prepare a few traditional German meals, which her mother, Caroline (1853–1936), had taught her. These recipes all originated in northern Germany in the Eschersand and Sonderborg, Schleswig-Holstein areas near Flensburg. Blaukraut, this simple red cabbage recipe, has continued to be one of my favorites. As a colorful side dish, it traditionally appears on our Thanksgiving, Christmas, and Easter holiday tables. The recipe is traceable back to my great-grandmother Caroline’s 1880–1900 cookbook. She and her husband, Asmus, immigrated from Germany to Littleton, Colorado, at the end of World War I, to be with their daughter. I have only found one similar recipe (minus the molasses) in a 1970 Shelby, Iowa, favorite recipes cookbook that has links to my grandmother’s mother-in-law, Anna Thies (1848–1914). The recipe was included in the cookbook by …