Heads Up! – Cabbage On The Rise

Cabbage is one of the most versatile vegetables to come out of the ground about this time every year – and we’ve already enjoyed a couple of nice, crisp heads compliments of Doug Hughes. Whether you chop it, shred it, stuff it, steam it, boil it, “pickle” it to make sauerkraut or fry it, you can eat it and most likely never feel guilty. Cabbage has long been a popular vegetable in many countries and is especially loved in our area this time of year. As a child growing up in Avery County, I remember the awesome cabbage patches that grew there - it seemed that each mountainside was covered in cabbage plants in the fall, creating a breathtaking scene from the roadside.

A member of the crucifer family, cousin to Brussels sprouts, broccoli, cauliflower and kale, several varieties of cabbage grow in this country, with green cabbage a common link to the North Carolina mountains.

Cabbage And Apples Casserole

1 med. head cabbage, coarsely chopped
2 cups apples, sliced, peeled
1/3 cup sugar
1 cup of fine bread crumbs
6 Tbsp. butter, melted

Boil chopped cabbage 3-5 minutes, until slightly tender but still crunchy. Drain well. Layer cabbage and apples in a casserole dish or glass baking pan, sprinkling sugar and bread crumbs on each layer.

Pat top layer flat before adding last crumbs. Pour melted butter over top of casserole. Cover and bake at 350° For 45 minutes, or until hot throughout. Remove cover during last 15 minutes.

(The lady who submitted this says, “Don’t knock it until you try it. We love this dish. It’s really good with a dash of cinnamon mixed in with the ingredients.)

Cabbage Rolls

1 large head of cabbage
1 to ½ lb. lean ground beef
½ cup instant or cooked rice
½ tsp. salt
1/8 tsp. black pepper
1 egg, slightly beaten
½ cup finely chopped onion
½ to 1 tsp. cinnamon, divided (to taste)
1 can (10 ½ oz.) tomato soup, undiluted
1 can (14.5 ounces) tomatoes

Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and ½ tsp. cinnamon together.
Form a few tablespoons of the mixture into a roll, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes and pour into a large baking dish or pan. Place cabbage rolls on top. Sprinkle with about ½ tsp. of cinnamon. Cover and simmer for 1 ½ to 2 hours. Spoon soup mixture over rolls when serving. Serves 6.

Easy Coleslaw

½ head cabbage
1 large carrot
1 med. onion
1 ½ cup mayonnaise
3 Tbs. sugar
3 Tbs. vinegar
½ tsp. salt

Finely shred the cabbage, carrot and onion. Mix well. Combine mayonnaise, sugar, vinegar, and salt. Add to shredded vegetables and chill.

Tasty Cabbage Pot

½ head cabbage cut up or more
½ cup rice
1 cup tomato sauce or tomato paste with water, and/or canned tomatoes (crushed or diced, not whole)
1 med. onion, chopped
1 clove garlic, crushed
Mixed herbs to taste, plus salt and pepper

Simmer in a large pot for a couple of hours, stirring occasionally.
Or, place all ingredients in a crockpot. Mix and cook on low setting for 8 hours.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.