The Many Uses Of Cabbage

IN THE KITCHEN

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Cabbage is one of the more versatile vegetables. It can be combined with any number of different ingredients to make a very hearty dish.

Sweet Sour Cabbage

1 medium onion

4 pieces bacon

1 medium red cabbage

2 tart apples

1/3 cup brown sugar

1/2 cup vinegar

Fry bacon until crisp, set aside, reserving fat. Chop onion and brown lightly in four tablespoons of reserved bacon fat.

Chop cabbage coarsely, add to onion.

Cover and steam until done.

Slice apples and add to cabbage, cooking until apples are done.

Add brown sugar and vinegar, crumble bacon on top to garnish.

Sarma Cabbage Roll

1 head of cabbage

1 pound lean ground beef

1 pound ground pork

1 pound ground ham or turkey sausage

1 cup raw rice

1 large onion, grated

1/2 teaspoon garlic powder or ground cloves

1/2 can tomato soup (or sauce or puree)

1 tablespoon salt

1/2 teaspoon pepper

Freeze head of cabbage a day before or cook in a large pan of water to loosen the leaves.

Mix meats, add rice, onion, spices and tomato soup.

Roll meat mixture up in cabbage leaves to make uniform rolls.

Place side by side in baking dish and barely cover with water. Bake for 1 hour at 350 degrees.

Cabbage Hotdish

1 pound lean ground beef

1 onion, grated or chopped

1 head of cabbage, shredded

1 can tomato soup (or drained, canned tomatoes)

Salt and pepper to taste

Fry hamburger with onion. Layer beef and cabbage in a casserole dish. Top with soup, salt and pepper. Bake at 350 degrees for 1 hour, or until cabbage is tender.

Red Cabbage with Chestnuts

1 red cabbage

1 tablespoon drippings

1/2 cup melted grape jelly

1/2 cup water

Salt and pepper

French chestnuts

Discard outer leaves of cabbage and soak the remaining head for a short time in cold water. Drain, and slice in thin shreds. Melt the fat in a saucepan and add the jelly and the cabbage, the water, salt and pepper. Cook very slowly until tender.

At the same time, boil some French chestnuts; take off the skin and add them to the cabbage. Cook all slowly for about 2 hours, until the liquid has evaporated.

Scalloped Cabbage with Cheese

1 small head cabbage

Salt and pepper to taste

Butter to season

2 cups grated cheese

1 1/2 cups medium white sauce

1/2 to 3/4 cup bread crumbs

Cut up cabbage, place in kettle with generous amount of water. Cook uncovered until just tender, add salt just before cooking is finished. Drain, add butter, salt and pepper.

Using a greased baking dish, layer the boiled cabbage with cheese and white sauce until all the ingredients are used.

Cover top of mixture with bread crumbs, which may be combined with a little melted butter. Bake at 350 to 400 degrees for 20 minutes, or until bread crumbs are browned.

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