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Cabbage: turn over a new leaf.

Rich in vitamins, minerals, and fiber, and low in calories, cabbage is indeed the gastronomical head of the vegetable kingdom. Horticultural historians say barbarians were eating the juicy, slightly bulbous leaves of wild cabbage in Asia long before the dawn of recorded history. And though the Egyptians, Romans, or Greeks may have known nothing about vitamins and minerals, they recognized in cabbage a source of health and well-being and attributed to it a host of curative powers.

Apart from its intrinsic healthful goodness, cabbage is also the most versatile and hardworking member of the vegetable world. There are more than 70 varieties of cabbages-yellow, white, green, purple, and red. In the same family we find Brussels sprouts, broccoli, cauliflower-described by Mark Twain as the cabbage with a college education-and many more. Add to the variety the hundreds of ways cabbage can be prepared, and the possibilities are deliciously endless. So experiment with these recipes. Some are familiar, some are quite unusual-but all bring out the best that is cabbage.

Stuffed Cabbage Rolls

(Makes 6 servings)
1 large head green cabbage
1 pound lean ground beef
1/4 cup finely chopped onion
1 cup All-Bran cereal
2 egg whites
1 tablespoon chopped parsley
1 1/2 teaspoons caraway seeds, if
 desired
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
2 cans (8 oz. each, 1 1/2 cups) no-salt
 tomato sauce


Discard wilted and damaged outer leaves of cabbage. Remove core and wash cabbage. Dip cabbage head in boiling water to loosen leaves. Carefully peel off 12 leaves. Steam leaves in small amount of water 3 minutes or until crisp-tender. Drain; cool. Cut out hard stem section.

In medium fry pan, brown pork and onion. Drain thoroughly. In medium bowl, combine All-Bran cereal, egg whites, parsley, 1 teaspoon caraway seeds, salt, pepper, 1/4 cup tomato sauce, and pork mixture.

Place 1/4 cup pork mixture at stem end of each leaf. Roll leaf around pork mixture. Place cabbage roll seam-side down in single layer in rectangular (5 quart) baking dish. Pour remaining sauce over rolls and sprinkle with remaining caraway seeds. Cover. Bake at 350 deg F. about 40 minutes or until hot. Serve hot.

Hungarian Stuffed Cabbage

(Makes 4 servings)
1 head cabbage (preferably Savoy)
3 tablespoons margarine
1/2 cup chopped onion

2 cups minced cooked lamb
3 tablespoons flour
1 1/2 cups low-fat milk
1/2 cup grated sharp cheddar cheese
Salt substitute and pepper
Hungarian paprika


Trim off outer leaves and cut out center core, leaving cavity big enough for stuffing. Put in pan of boiling salted water and cook 10 minutes. Drain in colander; squeeze out excess water.

Heat I tablespoon margarine in small skillet and saute' onion until golden brown. Mix with minced lamb.

Heat remaining margarine in small saucepan and stir in flour. Cook over low heat 2 minutes. Add milk and stir until mixture boils. Add cheese and continue stirring until cheese melts. Season highly with salt substitute and pepper. Add 1/2 cup mixture to lamb. Place cabbage, cavity side up, in small deep casserole so that sides will support cabbage. Fill cavity with meat mixture. Cover with cheese sauce and sprinkle with paprika. Bake 30 minutes at 350 deg F.

Burmese Shrimp and Cabbage

(Makes 4 servings)
3 tablespoons vegetable oil
2 or 3 cloves garlic, minced
1 1/2 pounds raw, shelled shrimp
1 cup liquid drained from
 canned tomatoes
3-4 cups shredded cabbage
1 onion, chopped
1 cup chopped canned low-salt
 tomatoes
2 tablespoons low-salt soy sauce
Cooked rice


Heat oil with garlic in skillet. Add shrimp and cook. Stir frequently, just until shrimp is pink. Remove from heat and set aside.

In large saucepan bring tomato liquid to boil. Add cabbage and onion, cover, and reduce heat to simmer. Cook just until vegetables are tender. Add tomatoes. Just before serving, stir in shrimp and soy sauce. Serve over hot cooked rice.

Budget Cabbage Skillet

(Makes 4 servings)
3 tablespoons margarine
1/2 pound extra-lean ground beef
1/2 cup chopped onion
4 cups shredded cabbage
3 tablespoons flour
1 teaspoon salt substitute
1/4 teaspoon paprika
1/2 teaspoon celery seed
1/4 cup low-fat milk


Melt margarine in large skillet. Add ground beef and onions. Cook, stirring frequently, until meat loses pink color and begins to brown.

Add cabbage and continue to cook over moderate heat; stir frequently, until cabbage is wilted and starting to brown.

Sprinkle flour and seasonings over cabbage. Stir until flour disappears. Add milk. Reduce heat; cover skillet. Simmer 25 minutes, or until cabbage is tender. Before serving, taste for seasoning and add more salt if needed.

Cabbage Shrimp Salad Bowl

(Makes 6-8 servings)
1 Savoy cabbage
1/2 pound low-fat cottage cheese
3 tablespoons chopped chives
1 tablespoon tarragon
 vinegar
3 tablespoons corn or
 safflower oil
Salt and pepper
1 pound cooked bay shrimp
Low-fat mayonnaise
Parsley
Cherry tomatoes
Black olives, if desired


Trim stem of cabbage evenly and discard any wilted leaves. Wash well and remove enough of outer leaves to line rectangular platter.

Cut cabbage in half crosswise. Cut out core and all center leaves to form bowls with rims about 3/4 " thick.

Put leaves you have removed in wooden bowl and chop them fine. Stir in cottage cheese and chives. Add vinegar and oil, and mix until well-blended. Season to taste with salt and pepper.

Chop half of bay shrimp. Add them and I cup of mayonnaise. Mix well and pile half of mixture in each cabbage bowl; smooth it into a dome with small moistened spatula.

Place remaining shrimp over domes and decorate with parsley florets. Using pastry tube or spoon, run circle of mayonnaise around base of each dome. Garnish ring with cherry tomatoes and olives.

Place bowls on platters. Cut in wedges. Serve with extra mayonnaise for those who want more dressing on their portions. Sweet Pepper Chinese Cabbage Slaw

(Makes 6-8 servings)
4 cups shredded Chinese cabbage
1 large sweet red pepper
2 tablespoons white wine vinegar
6 tablespoons corn, peanut, or
 safflower oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup low-fat mayonnaise
2 tablespoons chopped chives


Cut 1 1/2" from root end of Chinese cabbage. Wash leaves under running tap water. Re-form bunch and cut cabbage into very thin slices with large knife. Chop crosswise to shred cabbage quite fine. Soak in cold salted water 30 minutes.

Halve well-washed pepper and remove seeds and ribs. Slice very thin. Drain cabbage and dry thoroughly. Place in salad bowl with pepper.

Combine vinegar, oil, salt, and paprika, and toss with cabbage and pepper. Fold in mayonnaise. Taste seasoning. Cover and chill in refrigerator 2 hours or longer.

Serve garnished with chives.

Onion and Cabbage Slaw

(Makes 4-8 servings)
4 cups shredded white cabbage
1 cup white onion rings
1/2 cup chopped parsley
1 tablespoon caraway seeds
2 tablespoons cider vinegar
6 tablespoons corn or safflower oil
1 teaspoon salt
1/4 teaspoon white pepper


Prepare cabbage according to directions for slaw above. Peel onions, slice thinly, and divide into rings. Soak in same water as cabbage. Drain and dry vegetables and place in salad bowl. Sprinkle with parsley and caraway seeds, and toss lightly. Combine vinegar, oil, salt, and pepper in small jar. Cover and shake well. Toss with vegetables. Cover and refrigerate 1-2 hours before serving. Good Friday Cabbage Soup

(Makes 6-8 servings)
1 small Savoy cabbage
1 onion
2 cloves
2 carrots
1 parsnip
1 stalk celery
2 potatoes
1 teaspoon salt
1/4 teaspoon freshly ground
 pepper
1 bay leaf
4 sprigs parsley
2 sprigs fresh thyme or 12
 teaspoon powdered thyme
4 tablespoons margarine
8 thin slices day-old French
 bread


Trim off outer leaves of cabbage and cut head into quarters. Wash well in large pan of water and drain. Boil cabbage 5 minutes in salted water. Drain and rinse in cold water; press out excess water with back of large spoon.

Put cabbage in water. Add onion stuck with 2 cloves; carrots, scrubbed and cut in large pieces; parsnip, scraped and halved; celery, diced; potatoes, peeled and quartered; salt; pepper; and herbs, tied together for easy retrieval. Cover and cook slowly 1 1/2-2 hours.

Strain liquid into another pan and keep warm. Discard herbs; puree vegetables in blender or food processor, or force vegetables through food mill.

Combine pureed vegetables with broth. Reheat, taste for seasoning, and remove from stove before stirring in margarine.

Put bread in bottom of soup tureen and pour soup over it. A
COPYRIGHT 1990 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Saturday Evening Post
Date:Jul 1, 1990
Words:1428
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