Cabbage Comes Alive in The High Country

You can chop it, shred it, stuff it, steam it, boil it, “pickle” it, fry it, and best of all you can eat it and never feel guilty about it. 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 how awestruck I was each Autumn while passing though the Hughes community; it seemed that each mountainside was covered in cabbage plants, creating such a beautiful scene from the roadside. I later learned it didn’t just happen by accident, but required a lot of hard work and dedication.

Many older residents love to “pickle cabbage,” or as more commonly known, make kraut “when the signs are right;” it’s a staple in countries such as China and Germany and a well-loved dish here in the High Country.

As usually the last thing to pop up out of the garden, cabbage is a member of the crucifer family, cousin to Brussels sprouts, broccoli, cauliflower and kale.There are several varieties of cabbage grown in this country, with green cabbage being a common link to the North Carolina mountains.

With a round, tightly packed head, the green variety has a unique flavor, which many folks like to eat raw with a shake of salt. There is also a red or purple cabbage found in local produce stands and is similar in shape to the green. Also, another round variety, with crinkled pale green leaves, is the Savoy cabbage, with a head more loosely packed.

It has a milder flavor and is not as crisp, but is often used interchangeably.

Known as Chinese cabbage, Napa is also a loosely packed cabbage that has a milder flavor than either of the above and doesn’t give off a strong odor when cooked.

Cabbage Tips:

· Fresh heads of cabbage should be stored unwashed, in plastic bags and will keep for about two weeks in the refrigerator.
· Cook cabbage just until crisp-tender, as overcooking results in an unfavorable odor and strong flavor. Also to prevent odor when cooking, I have been told to place a half-cup of vinegar or a piece of bread next to the stove, but I haven’t tried either of those tips, yet.
· Simple centerpiece for party: Cut cabbage into a shell; hollow out and fill with dip or with you favorite potato salad, coleslaw.
· To give coleslaw extra zest, add 1 tablespoon of horseradish.
· Buy large heads when on sale; chop it all and freeze in dinner-size portions for later.

Easy Cabbage Casserole

1 small cabbage, cooked until tender and drained
1 can cream of mushroom soup
1 can cream of celery soup

Combine ingredients. Sprinkle generously with ground black pepper. Top with can of french fried onion rings. Bake in 350-degree oven for about 20 minutes.

 

One-Pot Cabbage Supper

1 pound ground beef
1 cup chopped onion
1 small head cabbage, shredded
1 large can Mexican-styled tomatoes with liquid
1 tablespoon brown sugar
1 tablespoon vinegar
¼ teaspoon salt
1/8 teaspoon pepper
Hot rice

In a large skillet, brown beef and onion, drain. Stir in cabbage. Cover and cook 5 minutes or until cabbage is crisp tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook ten minutes longer, stirring occasionally. Serve over rice. Makes 4-6 servings.

 

Cabbage Au Gratin

1 head cabbage, shredded
4 cups water
2 tablespoons butter
½ teaspoon salt
¾ cup dry bread crumbs (divided)
½ teaspoon pepper
1 beaten egg
1½ cup grated cheese (divided)
1½ cup heavy cream
¼ pound bacon

Brown bacon, set aside. Cook cabbage in water 10 minutes. Drain. Beat egg, cream and seasonings together. Layer cabbage in casserole/ pan with egg mixture and remaining ingredients, except bacon. Reserve some of the bread crumbs and cheese for topping.

Place chopped bacon on top of casserole, dot with butter and bake in a preheated 350° F. oven for 30 minutes.