Cooking For 1967 CABBAGE SPECIAL

Press, Volume CVI, Issue 31343, 13 April 1967, Page 2

Cooking For 1967 CABBAGE SPECIAL

(By

CELIA TIMMS

What might prove to be a new and different way of serving cabbage is Kool Sla. Cooked in this way it makes a “dish”—not just an accompaniment to meat You win Need: 1 large green cabbage 2 cups beef stock 1 bay leaf 3 whole cloves 1 clove garlic 3 tablespoons grated onion Salt Pepper 2 cups white sauce 1 tablespoon curry powder i cup fresh breadcrumbs 1 cup grated cheese Method: Remove outside leaves from cabbage and

shred the remainder very finely. Wash in warm water and drain well. Add bayleaf, cloves and garlic, and chopped onion to the beef stock. Season with salt and pepper and cook cabbage in this for about 10 minutes. Heat the white sauce and add the curry powder which has been mixed to a paste with a little milk. Bring to the boil; taste for seasoning. Drain cabbage well, discarding bayleaf, cloves and garlic—and fold into curry sauce. Pour mixture into a greased ovenproof dish. Saute breadcrumbs in a little butter, add the grated cheese and sprinkle this mixture over top of cabbage in dish. Bake in a hot oven (400) for about 15 minutes or until nicely browned and bubbly. The beef stock may be reserved for soup.