Delicious, Disease-Fighting Vegetables

IN THE KITCHEN

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Vegetables from the cabbage family (also known as cruciferous vegetables), such as brussels sprouts, cauliflower and broccoli, are recommended to help prevent diseases.

My grandfather was such a strong believer in the benefits of these vegetables -- particularly cabbage -- and their ability to help ward off cancer, he had cole slaw just about every day ... He lived into his early 90s.

I enjoy cole slaw myself, but maybe only once a month at most.

I can't stand brussels sprouts -- when I was about 8, my mother fixed a batch. With four of us underfoot, she became sidetracked and the brussels sprouts were scorched. The house smelled horrific for the longest time, and I have never wanted to get near brussels sprouts since.

My favorite of the cruciferous vegetables is cauliflower. I was first introduced to it served with cheese sauce and then learned how tasty it is just raw. Much later I found a cream of cauliflower soup recipe. It is one I still love for its simplicity and heartiness.

A visit to the Web site, cooks.com provided the following recipes:

Stuffed Cabbage

From cooks.com

Sauce:

1 can tomato soup

1 can whole cranberry sauce

1/2 bottle chili sauce

Juice of one lemon

Stuffing:

2 pounds chopped meat

1 onion

1 cabbage

1 egg

Salt and pepper

1/4 cup rice

Combine soup, chili sauce, cranberry sauce, and lemon juice to pour over the stuffed cabbage.

Mix meat with salt, pepper, egg, onion, 1/4 cup rice and little water. Parboil cored cabbage (about 10 minutes) until soft and long enough to loosen leaves.

Place in colander, stuff and roll. Pour sauce over stuffed cabbage.

Simmer 1 hour, covered. Remove after 1 hour and place in oven at 350 degrees for approximately 3/4 hour without cover.

Fried Cabbage and Noodles

From cooks.com

1 head of cabbage

1 box of elbow noodles

Butter

Cut up head of cabbage and sauté in butter in skillet. Reduce heat and continue to cook slowly. Meanwhile, in a large pot of salted boiling water, prepare 1 box of elbow macaroni according to package directions.

Once noodles are done and the cabbage is soft, drain the noodles and mix with the buttered cabbage.

Cover and let simmer on low for about 15 minutes.

Broccoli Cauliflower Salad

From cooks.com

1 head broccoli

1 head cauliflower

1 med. onion

1/2 cup bacon bits

2 cups salad dressing

1/4 cup Parmesan cheese, grated

Chop broccoli and cauliflower into bite-size florets. Mince onion and add to broccoli mixture. Stir in bacon bits. Stir together salad dressing and Parmesan cheese and mix into salad. Chill and serve.

Makes 12 servings.

Cauliflower-Broccoli-Spinach Cream Soup

From cooks.com

1/4 cup chopped onion

4 cups cauliflower, cut into small pieces

4 cups broccoli, cut into small pieces

1 cup chopped cabbage

1 cup chopped spinach (frozen)

1/2 cup chopped fine celery

1-1/2 cups American cheese, cut up

2 cups milk

1/2 cup cream

1 stick butter

2 chicken bouillon cubes

1/2 teaspoon garlic powder

3 tablespoons cornstarch dissolved in 1/4 cup water

1 teaspoon salt

Pepper to taste

Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.

Broccoli, Cauliflower Casserole

From cooks.com

1 bunch of broccoli

1 head of cauliflower

1 can of (evaporated) milk

1 can of cream of mushroom soup

1 can of cream of chicken/celery soup

2 cloves of garlic

Pinch of salt

1 tablespoon paprika

1 tablespoon oregano

1/2 teaspoon cayenne pepper (if desired)

1/2 cup of Parmesan cheese

1/4 cup of softened butter is optional (to be mixed with soup and milk)

Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.

In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.

Finally, put the broccoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.

Sprinkle the Parmesan cheese over the top and bake (covered) for about 30 to 40 minutes at 350 degrees, or until vegetables are soft enough to eat.

A variation of this recipe might include red peppers or sautéed chicken breast (both are quite good), which can be mixed in with the soup mix.

The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.

Cauliflower & Cheese Bake

From cooks.com

1 head cauliflower

3 tablespoons olive oil

1 large onion, sliced thin

Salt and pepper to taste

1/3 cup fine bread crumbs

1, 8-ounce package mozzarella cheese, grated

Cut off cauliflower flowerettes and steam until tender (approximately 20 minutes).

Meanwhile sauté onions in oil until golden, add crumbs and stir.

Layer cauliflower, cheese and onions in a baking dish. Season with salt and pepper. Sprinkle remaining cheese on top.

Place under broiler until cheese melts and top turns light brown.

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