RECIPES FOR CABBAGE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED CABBAGE 1 1/2 LB SHREDDED CABBAGE 3 GRATED CARROT 3 TABLESPOON BUTTER 4 STALKS CHIVE SALT PEPPER IN SKILLET HEAT BUTTER UNTIL FOAMY. ADD CHIVES AND SAUTE UNTIL TENDER. ADD GREEN CABBAGE AND CARROTS. SAUTE OVER HIGH HEAT UNTIL TENDER BUT CRISP, ABOUT 4 MINUTES. ADD SALT AND PEPPER TO TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED CHINESE CABBAGE (05/20/93) (0:45) 2 LBS NAPA (OR CELERY) CABBAGE 1 T SALT 8 CHINESE "JYO" BLACK MUSHROOMS 1 T DRIED SHRIMP 1/4 C SICHUAN PRESERVED MUSTARD GREEN 1 T PEANUT OIL 1 C CHICKEN STOCK 1/4 T SALT 1 T SHERRY 1/2 T SUGAR 1 T THIN SOY SAUCE CORNSTARCH PASTE 1 T RENDERED CHICKEN FAT PREPARATION: WASH & SOAK CHINESE MUSHROOMS & DRIED SHRIMP IN WARM WATER FOR 1 HOUR UNTIL SOFT. MINCE SHRIMP. REMOVE HARD STEM FROM MUSHROOMS. WASH & THINLY SLICE MUSTARD GREEN. SEPARATE CABBAGE LEAVES; BLANCH IN SALTED BOILING WATER FOR 30 SECONDS; DRAIN; SLICE INTO 2" SECTIONS. IN A BOWL, COMBINE STOCK, SALT, SHERRY, SUGAR & SOY SAUCE; RESERVE. RENDER CHICKEN FAT IN SMALL SAUCEPAN AT MEDIUM HEAT; DISCARD PIECES OF FAT; KEEP OIL HOT. BRAISING: HEAT PEANUT OIL IN WOK UNTIL HOT BUT NOT SMOKING. STIR-FRY MUSHROOMS, SHRIMP & MUSTARD GREEN FOR 15 SECONDS. ADD CABBAGE; STIR- FRY FOR 1 MINUTE. ADD STOCK MIXTURE; BRING TO BOIL. REDUCE HEAT, COVER WOK, & SIMMER FOR 10 MINUTES, REDUCING LIQUID BY HALF; ADD MORE STOCK IF NEEDED. TURN UP HEAT; ADD ENOUGH CORNSTARCH PASTE TO MAKE LIGHT SAUCE. SWIRL IN HOT CHICKEN OIL. SERVE. NOTE: CABBAGE LEAVES SHOULD BECOME TRANSPARENT, BUT AVOID OVERCOOKING; THEY SHOULD BE SOFT BUT NOT WILTED. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED RED CABBAGE (12/26/93) (1:59) 15-20 PORTIONS 3 OZ. MARGARINE 4 OZ. ONIONS 3 OZ. SUGAR 2 OZ. LEMON JUICE OR CIDER VINEGAR 1 PT. RED WINE SALT & PEPPER TO TASTE 4 LBS. RED CABBAGE; PEELED, CORED, AND SHREDDED 1/2 LB. APPLES; PEELED, CORED, AND DICED 1/2 TSP. POWDERED CLOVES 1 STICK CINNAMON SAUTE ONIONS IN MARAGRINE. ADD SUGAR AND BROWN LIGHTLY. ADD LEMON JUICE OR VINEGAR TO DEGLAZE. ADD CABBAGE, APPLES, WINE, AND SEASONINGS. MIX WELL. COVER AND SIMMER UNTIL CABBAGE IS COOKED, BUT STILL HAS CRISPNESS. REMOVE CINNAMON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CABBAGE-CARROT SLAW (10-23-92) (2:42) COMBINE 1/2 CUP GRATED GREEN CABBAGE, 1/2 CUP CARROT AND 2 TABLESPOONS CHOPPED FRESH PARSLEY IN SMALL BOWL. TOSS WELL WITH 1 TABLESPOON VEGETABLE OIL AND 1 TEASPOON CIDER VINEGAR. STIR IN FRESHLY GROUND BLACK PEPPER, TO TASTE. MAKES 1 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CABBAGE FLORENTINE (01/15/93) (2:43) 2 1/2 TO 3 1/2 POUND HEAD CABBAGE 1/2 CUP WATER 1 POUND GROUND PORK 1/4 CUP CHOPPED ONION 1 CLOVE GARLIC MINCED 1 TEASPOON SALT 1/2 TEASPOON FENNEL SEED 1/4 TEASPOON CRUSHED CHILLIES 10 OUNCES FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED 2 TABLESPOONS SLICED PIMENTO, WELL DRAINED 2 EGGS, SLIGHTLY BEATEN PLACE CABBAGE IN 5 QUART CASSEROLE. ADD WATER AND COVER. MICROWAVE AT HIGH FOR 9 TO 10 MINUTES, OR UNTIL LEAVES ARE PLIABLE. DRAIN. COOK UNTIL EASY TO HANDLE. PLACE COOLED CABBAGE UPRIGHT ON 2 CRISSCROSSED SHEETS OF PLASTIC WRAP. GENTLY PULL BACK OUTER LEAVES. CUT OUT REMAINING HEART OF CABBAGE, LEAVING OUTER LEAVES ATTACHED. CHOP HEART FINELY, DISCARDING ANY TOUGH CORE PIECES; YIELD ABOUT 3 CUPS. IN 3 QUART CASSEROLE COMBINE CHOPPED CABBAGE, PORK, ONION, GARLIC, SALT, FENNEL SEED AND CHILLIES. MIX WELL. MICROWAVE AT HIGH TO 6 TO 8 MINUTES, OR UNTIL PORK IS NO LONGER PINK, STIRRING TWICE. DRAIN. THOROUGHLY PRESS EXCESS MOISTURE FROM SPINACH. ADD SPINACH, PIMENTO AND EGGS TO MEAT MIXTURE. MIX WELL. PLACE PLASTIC WRAP AND CABBAGE LEAVES IN 2 QUART CASSEROLE. MOUND MEAT MIXTURE INTO CABBAGE, PRESSING FIRMLY WITH SPATULA. PULL OUTER LEAVES UP ONE AT A TIME AND PRESS DOWN OVER MEAT MIXTURE. PULL PLASTIC WRAP UP AROUND CABBAGE AND TIE WITH A STRING. MICROWAVE AT HIGH FOR 12 TO 14 MINUTES, OR UNTIL CABBAGE FEELS SLIGHTLY SOFT. TO SERVE UNWRAP AND CUT INTO WEDGES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CABBAGE FRUIT SALAD WITH SOUR-CREAM (08-14-93) (10:35) SERVINGS: 4 2 C CABBAGE; RAW, SHREDDED 1 EA APPLE; MED., DICED, UNPEELED 1 T LEMON JUICE 1/2 C RAISINS 1/4 C PINEAPPLE JUICE 1 1/2 T LEMON JUICE 1/4 T SALT 1 T SUGAR 1/2 C SOUR CREAM PREPARE CABBAGE AND APPLE. USE 1 T LEMON JUICE TO WET DICED APPLE TO PREVENT DARKENING. TOSS CABBAGE, RAISINS, AND APPLE. MIX FRUIT JUICES, SALT, AND SUGAR. ADD SOUR CREAM, STIR UNTIL SMOOTH; ADD TO SALAD AND CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COMPANY CABBAGE 2 TABLESPOONS BUTTER OR MARGARINE 8 CUPS FINELY SHREDDED CABBAGE 1 CLOVE GARLIC, MINCED 1/2 CUP DAIRY SOUR CREAM 1 TABLESPOON SUGAR 2 TABLESPOONS VINEGAR 1 TEASPOON SALT 1/4 TEASPOON CARAWAY SEED HEAT BUTTER IN LARGE SKILLET. ADD CABBAGE, GARLIC, AND 1/4 CUP WATER. COVER TIGHTLY AND STEAM OVER LOW HEAT 10 TO 12 MINUTES. BLEND NEXT 4 INGREDIENTS; STIR INTO CABBAGE. HEAT THROUGH BUT DO NOT BOIL. SPRINKLE WITH CARAWAY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ESCALLOPED CABBAGE (05-11-92) (19:36) 1 SMALL HEAD GREEN CABBAGE, SHREDDED 1/4 TO 1/2 CUP BRAN SALT AND PEPPER, TO TASTE LOW FAT (1%) MILK 1/4 TO 1/2 CUP GRATED PARMESAN CHEESE SOFT MARGARINE PREHEAT OVEN TO 350 DEGREES. GREASE A 2 QUART OVEN PROOF CASSEROLE AND FILL 2/3 FULL WITH SHREDDED CABBAGE. ADD BRAN AND SEASON TO TASTE WITH SALT AND PEPPER. COVER SEASONED CABBAGE WITH LOW FAT MILK AND MIX ALL TOGETHER. SPRINKLE PARMESAN CHEESE ON TOP AND DOT GENEROUSLY WITH MARGARINE. SEASON TOP WITH SALT AND PEPPER. BAKE AT 350 DEGREES FOR 20 TO 30 MINUTES, OR UNTIL THE MILK IS ABSORBED AND THE TOP HAS FORMED A LIGHT CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GUJERATI-STYLE CABBAGE WITH CARROTS (05-02-93) (21:14) SERVINGS: 4 1/2 LB CABBAGE 1/2 LB CARROTS 1/2 EA FRESH HOT GREEN CHILI 2 2/3 T VEGETABLE OIL 1 PN ASAFETIDA 2/3 T WHOLE BLACK MUSTARD SEED 1 EA HOT DRIED RED CHILI 13/16 T SALT 1/3 T SUGAR 2 2/3 T CHOPPED FRESH CORIANDER 2/3 T LEMON JUICE CORE THE CABBAGE AND CUT IT INTO FINE, LONG SHREDS. PEEL THE CARROTS AND GRATE THEM COARSELY. CUT THE GREEN CHILI INTO THIN, LONG STRIPS. HEAT THE OIL IN A WIDE, CASSEROLE-TYPE POT OVER A MEDIUM-HIGH FLAME. WHEN HOT, PUT IN THE ASAFETIDA. A SECOND LATER, PUT IN THE MUSTARD SEEDS. AS SOON AS THE MUSTARD SEEDS BEGIN TO POP, PUT IN THE DRIED RED CHILI. STIR ONCE. THE CHILI SHOULD TURN DARK RED IN SECONDS. NOW PUT IN THE CABBAGE, CARROTS AND GREEN CHILI. TURN THE HEAT DOWN TO MEDIUM AND STIR THE VEGETABLES AROUND FOR HALF A MINUTE. ADD THE SALT, SUGAR AND GREEN CORIANDER. STIR AND COOK FOR ANOTHER 5 MINUTES OR UNTIL THE VEGETABLES ARE JUST DONE AND RETAIN SOME OF THEIR CRISPNESS. AD THE LEMON JUICE. STIR TO MIX. (REMOVE THE WHOLE RED CHILI BEFORE SERVING TO THOSE UNFAMILIAR WITH INDIAN FOODS.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT AND SOUR CABBAGE (05-01-93) (19:25) SERVINGS: 4 5 EA NAPA CABBAGE LEAVES 3 T PEANUT OIL 4 EA LARGE DRIED CHILI PEPPERS 1/2 T SZECHUAN PEPPERCORNS 1/2 T SALT 1 T THIN SOY SAUCE 1/2 T ROCK SUGAR 1/2 T CHINKIANG VINEGAR 1 T SESAME OIL PREPARATION: SEPARATE, WASH & DRY CABBAGE LEAVES. STACK THEM UP AND CUT THEM CROSSWISE INTO 1" WIDE PIECES. FINELY MINCE OR GRIND SZECHUAN PEPPERCORNS. CRUSH ROCK SUGAR WITH CLEAVER HANDLE; MIX WITH SOY SAUCE; RESERVE. STIR-FRYING: HEAT WOK TO MODERATE; ADD OIL. WAIT 30 SECONDS. STIR-FRY WHOLE CHILIES UNTIL THEY JUST BLACKEN; QUICKLY ADD PEPPERCORNS. WHEN THEY EXUDE PUNGENT ODOR, PUSH UP SIDE OF WOK AND RAISE HEAT TO HIGH. ADD SALT & CABBAGE ALL AT ONCE. KEEP TOSSING CABBAGE UNTIL IT IS WILTED & SOFT. THIS TAKES SEVERAL MINUTES. THERE SHOULD BE ABOUT 2 T OF WATER IN WOK WHEN CABBAGE IS WILTED. ADD SUGAR & SOY MIXTURE. WHEN SUGAR HAS MELTED, TOSS WITH CABBAGE, THEN SPRINKLE VINEGAR OVER ALL. KEEP TOSSING ON HIGH HEAT FOR ANOTHER 20 SECONDS. ADD SESAME OIL; TOSS BRIEFLY; REMOVE TO SERVING DISH. IF SERVING THIS DISH COLD, WAIT UNTIL IT HAS COOLED, THEN COVER & REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CABBAGE SLAW 4 CUPS COARSELY SHREDDED RED OR GREEN CABBAGE 1 CAN (16 OUNCES) CUT GREEN BEANS, DRAINED 1/4 CUP SUGAR 1 TABLESPOON INSTANT MINCED ONION 1 TEASPOON SALT 1/2 CUP VINEGAR IN LARGE SAUCEPAN, HEAT ALL INGREDIENTS TO BOILING. REDUCE HEAT; SIMMER UNCOVERED, TOSSING OCCASIONALLY, UNTIL CABBAGE IS CRISP TENDER, ABOUT 5 MINUTES. MAKES 6 SERVINGS 65 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUNGARIAN STUFFED CABBAGE LEAVES (11-15-93) (23:53) 1 GREEN CABBAGE 1/8 TSP SEA SALT 1/4 C BUTTER 2 TSP VEGETABLE SEASONING SALT 1 ONION, DICED 1 PINCH CAYENNE 2 CLOVES GARLIC, DICED 1 CAN (8 OZ) TOMATO PASTE 3/4 LB GROUND PORK 1 PINT SOUR CREAM 3/4 LB GROUND BEEF 1 CAN (12 OZ) SAUERKRAUT 1 C BROWN RICE, UNCOOKED CORE CABBAGE AND PUT IN BOILING WATER. AS LEAVES BECOME WILTED, PEEL THEM OFF AND PLACE ON PAPER TOWELS TO DRY. TRIM OUT CENTER VEIN OF EACH LEAF. SAUTE ONION AND GARLIC IN BUTTER. ADD MEAT, RICE, SEASONINGS AND STIR TOGETHER. SIMMER 20 MINUTES. PLACE A TABLESPOON OF THIS FILLING ON EACH CABBAGE LEAF AND ROLL UP LEAF. PLACE IN A POT IN LAYERS. COVER FILLED CABBAGE LEAVES 2/3 WITH WATER. STIR TOGETHER TOMATO PASTE, SOUR CREAM, AND SAUERKRAUT. SPOON THIS OVER TOP. COVER AND COOK ON SIMMER FOR 1 HOUR, OR UNTIL RICE IS TENDER. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INNSBRUK SAUERKRAUT HEAT OVEN TO 350 DEGREES IN UNGREASED 1 1/2 QUART CASSEROLE, MIX 1 CAN (16 OUNCES) SAUERKRAUT (WITH LIQUID), 1 MEDIUM POTATO, PARED AND GRATED, AND 1 APPLE, GRATED. SPRINKLE WITH 1/2 TEASPOON CARAWAY SEED; DOT WITH 1 TABLESPOON BUTTER. COVER; BAKE 1 HOUR. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PENNSYLVANIA RED CABBAGE 2 TABLESPOONS BACON DRIPPINGS 4 CUPS SHREDDED RED CABBAGE 2 CUPS CUBED UNPARED APPLE 1/4 CUP BROWN SUGAR 1/4 CUP VINEGAR 1 1/4 TEASPOONS SALT DASH PEPPER 1/2 TEASPOON CARAWAY SEED HEAT DRIPPINGS; ADD REMAINING INGREDIENTS AND 1/4 CUP WATER. COOK COVERED OVER LOW HEAT; STIR OCCASIONALLY. FOR CRISP CABBAGE, COOK 15 MINUTES; FOR TENDER 25 TO 30 MINUTES. SERVES 4 OR 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED CABBAGE (05-12-93) (23:01) SERVINGS: 4 2 T VEGETABLE OIL 2 EA ONIONS; SMALL, SLICED 2 LB RED CABBAGE; SHREDDED 2 T VINEGAR 1 X SALT; TO TASTE 1 T SUGAR 1 EA APPLE; LARGE, TART, *, OR 1/2 C APPLESAUCE 1/2 C RED WINE 1/2 C BEEF BROTH; HOT * CORE AND PEEL APPLE, THEN FINE CHOP IT. HEAT OIL IN A DUTCH OVEN AND SAUTE ONIONS 3 MINUTES. ADD CABBAGE AND IMMEDIATELY POUR VINEGAR OVER CABBAGE TO PREVENT IT FROM LOSING ITS RED COLOR. SPRINKLE WITH SALT AND SUGAR. ADD CHOPPED APPLE OR APPLESAUCE AND A PIECE OF SALT PORK. POUR IN RED WINE AND HOT BEEF BROTH. COVER AND SIMMER FOR 45 TO 60 MINUTES. CABBAGE SHOULD BE JUST TENDER, NOT SOFT. SHORTLY BEFORE END OF COOKING TIME, REMOVE SALT PORK; CUBE AND RETURN IT TO THE CABBAGE IF DESIRED. CORRECT SEASONINGS AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED CABBAGE 1 (08-28-93) (0:05) SERVINGS: 6 1 T OIL 1/2 C FINELY CHOPPED ONION 4 C COARSE SHREDDED RED CABBAGE 1 C CHOPPED PEELED APPLE 2 EA WHOLE CLOVES 1/2 EA BAY LEAF 1 T SUGAR 1 1/2 T WHITE VINEGAR IN A HEAVY SKILLET, HEAT OIL OVER MEDIUM HIGH HEAT. ADD ONION AND SAUTE UNTIL TENDER. ADD CABBAGE, APPLE, CLOVES AND BAY LEAF. COVER AND SIMMER ABOUT 20 MIN OR UNTIL CABBAGE IS TENDER. IF CABBAGE GETS DRY, ADD A SMALL AMOUNT OF WATER. ADD SUGAR AND VINEGAR TO CABBAGE MIXTURE; TOSS GENTLY. COVER AND COOK ABOUT 5 MIN LONGER. CAL 45; FAT 1G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUERKRAUT PROVENCALE 1/3 CUP ONION 2 TABLESPOONS BUTTER, MELTED 1/3 CUP CANNED CONDENSED BEEF BROTH 1 14 OUNCE CAN SAUERKRAUT, DRAINED 2 TABLESPOONS CHOPPED PIMIENTO 1/2 CUP DAIRY SOUR CREAM POPPY SEED COOK ONION IN BUTTER UNTIL TENDER BUT NOT BROWN. ADD BROTH, SAUERKRAUT, AND PIMIENTO; MIX LIGHTLY. SIMMER COVERED 10 MINUTES. SERVE TOPPED WITH SOUR CREAM AND DASHED WITH POPPY SEED. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKILLET CABBAGE (05-12-93) (23:00) SERVINGS: 4 2 T VEGETABLE OIL 3 C CABBAGE; FINELY SHREDDED 1 C CELERY; CHOPPED 1 EA GREEN PEPPER; SMALL, CHOPPED 1 EA ONION; SMALL, CHOPPED 1/2 T SALT 1/4 T PEPPER HEAT THE OIL IN A LARGE FRYPAN ABOUT 20 MINUTES BEFORE SERVING TIME. ADD INGREDIENTS AND COOK OVER MEDIUM TO LOW HEAT ABOUT 15 MINUTES. STIR OFTEN. COVER PAN DURING THE LAST 5 MINUTES OF COOKING TIME. STIR ONCE OR TWICE. SERVE IMMEDIATELY. (VEGETABLES WILL BE CRISP.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED SHREDDED CABBAGE (05/20/93) (0:54) STEAMED VEGETABLES ARE COMMON TO MANY COOKING TRADITIONS. YOU MAY DISCOVER IN THIS RECIPE A DISH THAT SUITS NON-CHINESE MEALS AS WELL. 1/2 MEDIUM HEAD CABBAGE 1/4 C PEANUT OIL 1/2 T SALT 1/4 C WHITE SESAME SEEDS TOAST SESAME SEEDS IN DRY WOK AT LOW TEMPERATURE. WASH CABBAGE; SLICE INTO 1/2" SHREDS; PULL HEAD APART TO MAKE A LOOSE MOUND. SPRINKLE WITH SALT; ALLOW TO STAND, UNCOVERED, FOR 10 MINUTES. PLACE ON ROUND SERVING PLATTER AND STEAM IN CHINESE STEAMER FOR 5 MINUTES. WHILE CABBAGE IS STEAMING, HEAT OIL IN SMALL PAN OR IN YOUR LADLE. HOT OIL KEEPS THE VEGETABLE HOT, AND ADDS A RICH TASTE. REMOVE CABBAGE FROM STEAMER.DOUSE WITH HOT OIL; SPRINKLE WITH TOASTED SESAME SEEDS. SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED CABBAGE 3-LB GREEN CABBAGE 1 CUP COOKED SPINACH 1 TABLESPOON CHOPPED PARSLEY 5 TABLESPOON SALAD OIL 1/2 LB COOKED GROUND BEEF 1/2 CUP PARMESAN CHEESE 2 BEATEN EGGS SALT PEPPER RINSE CABBAGE. BOIL WHOLE IN SALTED WATER FOR 5 MINUTES. DRAIN WELL. MIX TOGETHER REMAINING INGREDIENTS EXCEPT OIL. SPREAD LEAVES GENTLY; INSERT SOME STUFFING AND WRAP UNTIL ALL IS USED. PLACE IN BAKING DISH AND COVER WITH OIL. BAKE FOR 25 MINUTES AT 350 DEGREES OR UNTIL CABBAGE IS TENDER. ADD 1/2 CUP HOT WATER TO PAN IF DRY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED CABBAGE 1 1 LARGE HEAD GREEN CABBAGE (ABOUT 3 POUNDS) 1/2 CUP PARBOILED RICE 1 POUND GROUND BEEF 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1 14 1/2 OUNCE CAN ITALIAN STYLE STEWED TOMATOES 1 8 OUNCE CAN TOMATO SAUCE 1 TABLESPOON LIGHT BROWN SUGAR 1 TABLESPOON CIDER VINEGAR ABOUT 1 1/2 HOURS BEFORE SERVING: 1. WITH KNIFE, REMOVE CORE FROM CABBAGE. FILL 8 QUART SAUCEPOT THREE FOURTHS FULL OF WATER; OVER HIGH HEAT, HEAT TO BOILING. PLACE CABBAGE IN WATER, CUT-SIDE UP. USING TWO LARGE SPOONS, GENTLY SEPARATE LEAVES AS OUTER LEAVES SOFTEN SLIGHTLY; DRAIN LEAVES IN COLANDER. CONTINUE UNTIL 12 LARGE LEAVES ARE REMOVED FROM CABBAGE. TRIM RIBS OF LEAVES VERY THIN. RESERVE REMAINING CABBAGE FOR USE ANOTHER DAY. MEANWHILE, COOK RICE AS LABEL DIRECTS. 2. IN BOWL, COMBINE RICE, GROUND BEEF, SALT, AND PEPPER. ON CENTER OF EACH CABBAGE LEAF, PLACE ONE- TWELFTH OF BEEF MIXTURE, SHAPING MIXTURE INTO 3-INCH CYLINDER. FOLD 2 SIDES OF LEAF TOWARD CENTER; STARTING FROM AN UNFOLDED END, ROLL UP JELLY ROLL FASHION. 3. IN 12-INCH SKILLET, STIR STEWED TOMATOES, TOMATO SAUCE, BROWN SUGAR, AND VINEGAR; ADD CABBAGE ROLLS SEAM-SIDE DOWN. OVER HIGH HEAT, HEAT TO BOILING. REDUCE HEAT TO LOW; COVER; SIMMER 40 MINUTES, OCCASIONALLY SPOONING SAUCE OVER ROLLS. MAKES 6 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED CABBAGE ROLLS (05-09-93) (18:40) SERVINGS: 6 1 1/2 C BROWN RICE 3 C WATER 2 T SALT 1 T DILLSEED 1/2 T MARJORAM 3/4 T PEPPER 2 1/2 C ONION; CHOPPED 5 T VEGETABLE OIL 1/2 T PAPRIKA 2 EA GARLIC; CLOVES, MINCED 2 EA EGGS; LARGE, SLIGHTLY BEATEN 1/4 C BREAD CRUMBS 1/2 C PARSLEY; FRESH, MINCED 2 1/2 LB CABBAGE 1 X CHEESECLOTH; ABOUT 6 FT. 2 1/2 C TOMATOES; CANNED, CHOPPED 1/2 C VERMOUTH; DRY 1/2 C BEEF BROTH 2 T TOMATO PASTE 1/2 T SUGAR IN A MEDIUM BOWL COVER BROWN RICE WITH HOT WATER AND SOAK FOR 3 HOURS. DRAIN. IN A 2-QUART SAUCEPAN COMBINE RICE, 3 CUPS WATER, AND 1 1/2 T SALT. SIMMER COVERED FOR 40 MINUTES OR UNTIL THE LIQUID IS ABSORBED. ADD THE DILLSEED, MARJORAM, AND 1/2 T PEPPER. IN A LARGE SKILLET SAUTE 1 1/2 CUPS CHOPPED ONION IN 3 T HOT VEGETABLE OIL UNTIL SOFT, ABOUT 6 TO 8 MINUTES. ADD PAPRIKA AND GARLIC, CONTINUE COOKING AND STIRRING FOR 2 MINUTES. STIR IN THE RICE MIXTURE, EGGS, BREAD CRUMBS, AND PARSLEY. ADJUST SEASONINGS TO TASTE. CORE CABBAGE AND, IN A LARGE POT, BLANCH THE CABBAGE CORED-SIDE-DOWN IN BOILING SALTED WATER FOR 5 MINUTES OR UNTIL IT IS SOFTENED. DRAIN. REMOVE 12 LEAVES AND CUT OFF ONE FOURTH OF EACH LEAF FROM THE BASE. ARRANGE 1 LEAF CURVED-SIDE DOWN ON A SQUARE OF DAMPENED CHEESECLOTH AND PLACE 3 T OF RICE MIXTURE IN THE CENTER. WRAP THE LEAF AROUND THE FILLING AND TWIST THE CORNERS OF THE CHEESECLOTH TO FORM THE LEAF INTO A ROLL. CONTINUE MAKING ROLLS WITH REMAINING FILLING. CHOP REMAINING CABBAGE TO MAKE 3 CUPS AND, IN A LARGE FRYPAN, SAUTE WITH 1 CUP CHOPPED ONIONS AND 2 T VEGETABLE OIL UNTIL SOFT. ADD TOMATOES, VERMOUTH, BROTH, TOMATO PASTE, SUGAR, 1/2 T SALT AND 1/4 T PEPPER. SIMMER THE MIXTURE FOR 5 MINUTES, STIRRING OCCASIONALLY. ADJUST SEASONINGS. TRANSFER CABBAGE-TOMATO SAUCE MIXTURE TO A LARGE BAKING DISH. ARRANGE THE CABBAGE ROLLS CLOSE TOGETHER IN ONE LAYER ON THE SAUCE. SPOON SOME OF THE MIXTURE OVER THE ROLLS. BAKE AT 325 DEGREES F FOR 1 1/2 HOURS. BASTE ROLLS 4 TO 5 TIMES DURING COOKING. LET THE DISH COOL. COVER AND REFRIGERATE OVERNIGHT. REMOVE CHEESECLOTH. HEAT IN PREHEATED 350 DEGREE OVEN FOR 30 MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED CABBAGE ROLLS 1 (05/20/93) (0:27) SERVINGS: 4 8 EA CABBAGE LEAVES, LG 1 1/2 T SALT 1 LB GROUND BEEF 1/4 T PEPPER 1 1/2 C BREAD CRUMBS 1 X GARLIC SALT, DASH 1/2 C ONION, FINELY CHOPPED 1 CN TOMATO SOUP 2 EA EGGS, BEATEN COOK LEAVES IN BOILING WATER FOR 5 MINUTES; DRAIN. COMBINE BEEF, BREAD CRUMBS, ONION, EGGS, AND SEASONINGS. SHAPE MEAT MIXTURE INTO 8 ROLLS; WRAP CABBAGE LEAVES AROUND SECURELY. POUR 1 CAN CONDENSED TOMATO SOUP INTO SKILLET. ADD CABBAGE ROLLS. COVER, BRING TO BOIL. SIMMER 35 MINUTES, SPOONING SAUCE OVER ROLLS OCCASIONALLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET SOUR RED CABBAGE 1 MEDIUM RED CABBAGE (1 1/2 TO 2 POUNDS) 2 TABLESPOONS VINEGAR OR LEMON JUICE 4 SLICES BACON 1/4 CUP BROWN SUGAR (PACKED) 2 TABLESPOONS FLOUR 1/2 CUP WATER 1/4 CUP VINEGAR 1 TEASPOON SALT 1/8 TEASPOON PEPPER 1 SMALL ONION, SLICED REMOVE OUTSIDE LEAVES FROM CABBAGE; WASH CABBAGE. SHRED TO MEASURE 5 CUPS. IN SAUCEPAN, HEAT 1/2 INCH SALTED WATER (1/2 TEASPOON SALT TO 1 CUP OF WATER) AND 2 TABLESPOONS VINEGAR TO BOILING. ADD CABBAGE. COVER AND HEAT TO BOILING; COOK ABOUT 5 MINUTES OR UNTIL CRISP AND TENDER. DRAIN. FRY BACON UNTIL CRISP; DRAIN. POUR OFF ALL BUT 1 TABLESPOON BACON DRIPPINGS. STIR BROWN SUGAR AND FLOUR INTO DRIPPINGS IN SKILLET. ADD WATER, 1/4 CUP VINEGAR, THE SALT, PEPPER AND ONION. COOK, STIRRING FREQUENTLY, UNTIL MIXTURE THICKENS, ABOUT 5 MINUTES. ADD BACON AND SAUCE MIXTURE TO CABBAGE; STIR TOGETHER AND HEAT THROUGH. IF YOU WISH, GARNISH WITH ADDITIONAL CRISPLY FRIED DICED BACON. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET SOUR RED CABBAGE 1 (05-12-93) (23:00) SERVINGS: 6 1/4 C BUTTER 4 EA APPLES; MED., PEEL, SLICE 1/2 EA ONION; RED, CHOPPED 1 EA RED CABBAGE; HEAD,FINE SHRED 1 C RED WINE 4 EA CLOVES; WHOLE 1/3 C BROWN SUGAR 2 EA BAY LEAVES 1/4 C VINEGAR 1/4 C BUTTER 1 X LEMON JUICE;OF 1/2 MED.LEMON MELT BUTTER IN 4-QUART DUTCH OVEN. ADD APPLES AND ONIONS, SAUTE SLIGHTLY. ADD FINELY SHREDDED CABBAGE, RED WINE, CLOVES, SUGAR, AND BAY LEAVES. SIMMER, COVERED, FOR 1 HOUR, THEN ADD THE REMAINING INGREDIENTS. HEAT TO MELT THE BUTTER AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WARM CABBAGE WITH ANGLER (10/23/94) (22:50) INGREDIENTS: 4 6-OZ ANGLER FILLETS 1 TBS WINE VINEGAR PINCH SALT FRESH GROUND BLACK PEPPER 4 CUPS FINELY SHREDDED CABBAGE 1 TSP CHOPPED GARLIC 6 TBS EV OLIVE OIL DIRECTIONS: HAVE ALL INGREDIENTS AT ROOM TEMPERATURE. JULIENNE ANGLER CROSSWISE INTO 1/2-INCH STRIPS. COMBINE THE VINEGAR, SALT AND PEPPER IN A WARMED STAINLESS STEEL OR OTHER HEATPROOF BOWL. TOSS THE CABBAGE IN THIS MIXTURE, ADJUST SEASONING TO TASTE, AND KEEP WARM. SAUTE THE FISH AND GARLIC IN OIL UNTIL JUST DONE, POUR THE HOT OIL AND FISH OVER THE CABBAGE AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- WESTPHALIAN CABBAGE (05-12-93) (23:01) SERVINGS: 4 2 LB CABBAGE; (1 HEAD) APPROX WT. 3 T VEGETABLE OIL 1 T SALT 1 T CARAWAY SEEDS 1 C BEEF BROTH 3 EA APPLES; SMALL, TART 1 T CORNSTARCH 2 T ;WATER, COLD 3 T RED WINE VINEGAR 1/4 T SUGAR SHRED CABBAGE. HEAT VEGETABLE OIL IN A DUTCH OVEN, ADD CABBAGE, AND SAUTE FOR 5 MINUTES. SEASON WITH SALT AND CARAWAY SEEDS. POUR IN THE BEEF BROTH AND COVER, SIMMER OVER LOW HEAT FOR ABOUT 15 MINUTES. MEANWHILE PEEL, QUARTER, CORE AND CUT APPLES INTO THIN WEDGES. ADD TO CABBAGE AND SIMMER FOR ANOTHER 30 MINUTES. BLEND CORNSTARCH WITH COLD WATER, ADD TO CABBAGE, AND STIR UNTIL THICKENED AND BUBBLY. SEASON WITH VINEGAR AND SUGAR JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=