SERVE CABBAGE NEW WAY

Chronicle (Levin), 6 July 1946, Page 3

SERVE CABBAGE NEW WAY

SUGGESTIONS — ALL OF THEM TASTY

(Coiilriliiucil !» v ihe Sarali Auno iilioiles Kellmv hhip iu lluuit' Scu'iicc.) Csililtagc is unjHijuilar when it is mtvocI to us jiiusliy, bmnzi'-cui'iuri'd, or strongly Havoured. it- is ncitln'r apjiclising uor lias il a nv lood value. This ea 11 l>e ovoi"''omo siiupiy. Thunuigh wnshing is rn'i-cssary to remow grit and soil. Whou oloaacd slirod the caliluigo and eook it in a small qiumtity of boiling salted water for 10 minutos, or for sonie kimls 1.1 niiiiutos. t'ookod this way cabluige will retain the food value, good flavour and good oolour. Yot, liowever weli our cabbage is eooked, oonstaut ser\ ing is partieularlv inonotonous. For the rhange try soine of tliese reeipes. Tliey are all tested aud extreiuely popular. Scallopecl Cabbage I'laee 4 eups of ehopped cabbage in a mi.xing bowi. Sliake over - teaspoons of llour, » toaspoon of paprika and teaspoon salt and a few grains of peppor, i teaspoon of miistanl, Mix and place in a groased baking disli. ( 'over witli strips of very tliin liaeon, and eook in oveu at 1"() deg. F. uutil cabbage is tender. The bacon sliould be brown and erisp when served. Stuffed Cabbage Select a medium-si/.ed, well-rounded cabbage. Wasli carel'ully and eook until partieulaily teiuler. Then Itirn the cabbage iipside ilmvn and drain. Aleanwhile niake the fidlowing slulling: To i eup of left-o\er meat add 1 eup of bieaderuinbs (soakoch, I mediumsized oiiiuu. - lablospoous of parslev, i

teaspoon of salt and uny other seasoning desired. Wlien the cabbage is well drained tuni baek ihe leavcs carefuily and arrange the liiling between. Forin a cirele of tliin strips of bacon aroniid ihe outside of the cabbage and tio witli a iino string to keep togetlicr. Tteturn to the steanier and eook uriti! tender. Serves six. Cabbage Au Gratin ( Particularly' delieious.) Foui' cups eooked cabbage, two-t birds of eup grated chee.se, 2 cups of wliite suuce, J eup of breadcrumbs whicli have been tossed in nielted bacon fat. Put ihe cabbage in greused easserole. Add cheese to the wliite suuce while still hot and stir until nielted. Pour over cabbage. .Sprinkle with breadcrumbs. Hake in a nioderate oveu 21-10 niimites, or until brown. Herves six. Cabbage Salads .Mix equal amounts of erisp shredded cabbage and cliopped ajiples witli boiled dressing and serve. 11" apples have attractive red skins tliey need not be pared. A cabbage and earrot sahul may be niade by coiubiiiing equal amounts of shredded cabbage aud earrots eut in long strips. Add to tliis a boiled salad dressi ng. Other palatalile eombiiiations are cabbage and onion choiiped togethor, or cabbage, apjile, eelerv and pineapple combined aud served as u salad. Ked Btumy and Cole Slaw Hall' eup of tumutu puree (use cantied or fresh tomatoes aud foree tlirough a sieve), 6 Jevel tnblespoons flonr, 1 ciqi milk, 4 level tablespoons of butter, l eup of grated cheese. Prepare a wliite sauee, usiug the tlour, butter and milk; season and add ihe grated cheese. When the cheese lias nielted reniove t'roni the iire and add the beulen e-gg. iTix well and add

| the hot puree. Season witli more salt i aud pepper if neccssary and serve witli i cabbage shredded very finely aud mixed with salad dressing.