THE HOMELY CABBAGE.

Auckland Star, Volume LXVII, Issue 206, 1 September 1936, Page 10

THE HOMELY CABBAGE.

SOME NEW IDEAS. The often despised cabbage can be presented in many interesting ways, and delicious dishes can be served from this homely vegetable.

Cabbage Delight,

Take one quart of cabbage, two tablespoonfuls of fat, two tablespoonfuls of vinegar or lemon juice, two tablespoonfuls of flour, two tart apples, four tablespoonfuls of brown sugar, salt and pepper to taste. Shred the cabbage finely and season with the pepper and salt. Peel and slice the apples and add to the cabbage. Melt the fat in a saucepan. Add cabbage and apples and brown a little. Then pour over some boiling water and simmer until tender. Mix the flour, sugar and vinegar together, and stir into the cabbage.-Cook another few minutes, and serve at once.

Cabbage Pie.

Take half a large boiled cabbage, one pint of white sauce, three-quarter of a cupful of grated cheese, three-quarters of a cupful of chopped tongue or white meat, half a cupful breadcrumbs, three tablespoonfuls of melted' butter, salt, pepper and paprika to taste. Chop the cabbage roughly. Put a layer in the bottom of a fireproof dish. Sprinkle with grated cheese, paprika, pepper and salt as required. Cover with a layer of white sauce, not too thick. Repeat layers until all ingredients are used up, except last layer of white satice. Before spreading it over put a layer of cold chopped tongue over the vegetable pie. Cover with remainder of sauce. Sprinkle with breadcrumbs. Pour over melted butter and cook until thoroughly heated and the crumbs are brown.

Cabbage Mould. Take one quart shredded cabbagc, two eggs, lib lean pork, 1J tablespoonfuls of flour, 1J tablespoonfuls of butter, snlt, pepper and nutmeg to taste. Chop the pork and shred the cabbage finely. Mix meat with well-beaten eggs. Season to taste with pepper, salt and nutmeg (if liked). Grease a pudding mould 'and All with alternate layers of cabbage and meat, pressing it down firmly. Cover tightly and steam in a saucepan of water for four hours. Turn- out from mould and measure three-quarters of a cupful of the liquid. Melt the butter in a frying pan. Stir in the flour, and when slightly browned, add liquid, if too thick, add a little more liquid. Pour over the cabbage mould and servo at once. Savoy Cabbage (a l'Dignon). Take one large Savoy cabbage, one onion, loz butter, seasoning to taste. Parboil a head of cabbage after it has been well washed and cleaned. Drain thoroughly. Melt the butter in a casserole and add the chopped onion. Cut up the cabbage, put into the casserole with plenty of seasoning. Cover and cook for half an hour in a moderate oven. Serve with fried bread.