Humble Cabbage Can be a Very Versatile Dish

Lake County Mail, Issue 10, 30 July 1947, Page 10

Humble Cabbage Can be a Very Versatile Dish

The humble cabbage which is inclined to be a little looked dowwn on in New Zealand is made much of and used in a variety of ways in other countries. When one mentions corned beef one thinks of cabbage, probably because the two together are popular in England and to a lesser degree in New Zealand, but oh, so very often, when cabbage is served it is a damp and unappetising mess. First, here is the way 1 enjoy my cabbage served. Wash and then shred it and unless it is very old and inclined

to be tough, pop it into boiling salted water. Tf it is tough, use cold water, but bring to the boil fairly quickly. The time it takes to cook depends on whether the cabbage' is tender or tough. Many people, .however, make the mistake of cooking it too long. A tender cabbage should take about 20 to 30 minutes, a tough one slightly longer. When it is cooked, drain thoroughly—this is most important. Add a dab of butter and there it is. Now here are some other cabbage dishes: Cabbage, Portugese Fashion Boil a cabbage and drain well. Chop it up finely. Melt two ounces of butter or dripping in a saucepan, add one cabbage with a breakfast-cup of cooked rice (if you can get any), half a teaspoon of. mixed herbs, a few parings of onion, salt, pepper and grated nutmeg. Mix all together thoroughly. Heap up in a greased pie-dish or fire-proof dish and bake for about 20 minutes in a. moderate oven. Try it for a change.

Cabbage Pancakes This is unusual but very tasty. Make a fairly thin pancake mixture. Fry lightly three or four tablespoonfuls of cooked and finely shredded cabbage in a little lard. Season the cabbage well, with salt and pepper and anything else you fancy, mix the cabbage with the batter and make your pancakes the usual way spreading a little cooked chopped bacon on each before rolling them up. Hand gravy with them. Cabbage, New England Try it with sausages. Grill some sausages. Grill some sausages or fry them in a heavy pan rubbed with fat. When tliey are crisp and brown take them out, leaving about two tablespoons of fat in one pan. In this fry three breakfast-cups of cooked shredded cabbage until brown, stirring well. Serve with the sausages. ■ . ’• V, IJo you know that a truce of La.nofinp. or Lanoline Ointment massaged into your lips at bedtime will keep fcfcoro beautifully soft and smooth f Anti-Sneeze IdgMs. ISleetrie bulbs of the future may Droop homes free from coughs, colds and imeezes. Research has produced a germeidal electric bulb giving light that will kill germs.

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Have You Tried ? A little nutmeg in the aauce for your cauliflower. Sounds peculiar? Well, just try it. Believe me, it’a pure genius.