Cooking For 1969 Cabbage Recipes

Press, Volume CIX, Issue 32031, 4 July 1969, Page 2

Cooking For 1969 Cabbage Recipes

(By

CELIA TIMMS)

Cabbages, which are rich in calcium and vitamins A and C, are plentiful now. They should be served often.

Many families, however, grow tired of boiled or steamed cabbage during the winter, so today I am giving recipes for presenting this vegetable with variety. NORWEGIAN BARRELL This recipe, which originated in Noiway, is a most unusual and appetising dish. It looks most attractive when served at the table.

For six servings you will need:

1 medium head green cabbage li lb finely minced steak i lb pork sausage meat 1 cup cracker biscuit crumbs 1 onion 2 eggs 2 teaspoons salt Pepper . Tomato ketchup Method: Remove outside leaves from cabbage until only the tight head remains and soak this in salted cold water for at least an hour. With a sharp knife slice off top a quarter of the way down, then with the knife scoop out the centre. Be careful to keep the top in one solid piece. Mix steak with sausage meat and biscuit crumbs, grated onion and seasonings and blend throughly with the beaten eggs. Fill hollow

cabbage head with this mixture and replace top. Tie securely with string then wrap entire cabbage in cheesecloth. Place in large pan and cover with boiling water. Simmer for one hour. Remove cloth and string and serve cut in wedges with tomato ketchup or a well flavoured hot tomato sauce or gravy. SCALLOPED CABBAGE Scalloped Cabbage and Apple may be another new method of serving this vegetable. For six persons you would need: 2 lb cabbage 1 lb coking apples 1} tablespoons butter i cup fresh breadcrumbs i teaspoon castor sugar 1 small onion 1 teaspoon salt Method: Wash cabbage well, discarding outside leaves. Shred very finely and place a layer in the bottom of a well greased ovenproof dish. Peel and slice apples. Cover cabbage with a layer of apples. Grate onion and sprinkle a little over apples. Continue in layers until dish is full. Sprinkle with salt and sugar and pepper to taste, and dot with butter between each sequence. Finally cover with breadcrumbs which have been fried in a little melted butter. Cover the dish and place in moderate oven (350) for 30 minutes. Remove cover to allow top to brown before serving.