Cabbage can be delicious

Press, 5 August 1985, Page 8

Cabbage can be delicious

COOKING with

Celia Timms

How different is today’s cabbage — steamed, blanched in boiling water for 2 to 3 minutes, or panfried to tender crisp — from the green slush our grandmothers presented us with. The smell as it was being stewed almost permanently ruined its reputation. Cooked as it should be it is an enjoyable and nutritious vegetable, economical, adaptable, and usually available. Pan-fried cabbage A frypan or skillet, or a wok, is the ideal vessel for cooking this dish. Some might take exception to the caraway seeds in the recipe, in which case leave them out and add an apple cored and sliced into thin wedges. For four servings you need: 8 cups finely shredded cabbage 3 tablespoons butter or margarine Vz cup finely chopped onion 1 teaspoon caraway seeds (optional) IVz teaspoons salt; pepper 1 teaspoon sugar Method: Remove the tough outside leaves from cabbage and cut into quarters. Cut out core with a sharp knife and shred finely. Melt butter in pan, add onion and cook over low heat until tender. Add cabbage, caraway seeds, salt and pepper and sugar and mix well. Cover pan and cook over low heat for five minutes or until the cabbage is crisp-tender. NOTE: if apple is used, add to pan with onions.

Scalloped cabbage With the combined flavours of tomato, cheese, and bacon, cabbage becomes a different tasting vegetable. Cooked in this manner it can be served as a separate vegetarian dish or as an accompaniment to grilled or roasted meat. For 3 to 4 persons you need: Half of a medium-sized green cabbage % cup canned tomato puree 1 onion, chopped; 1 clove garlic, crushed % cup grated Cheddar cheese % cup day-old white breadcrumbs 2 tablespoons chopped green pepper Vz cup chopped bacon, fried until crisp 1 tablespoon butter br margarine Salt and pepper; paprika Method: Shred cabbage finely and cover with cold water; stand for 15 minutes. Drain thoroughly and put into large saucepan. Cover with boiling water, add a teaspoon of salt and boil for 2 to 3 minutes, taking care not to overcook. Pour into colander and leave to drain very thoroughly. Put butter or margarine in pan and

when melted add chopped onion, crushed garlic and chopped green pepper. Cook over medium heat until soft but not browned. Pour in tomato puree and blend well. Remove from heat. Mix cheese with breadcrumbs and fried bacon pieces. Grease an ovenproof dish well and arrange cabbage, tomato/onion mixture, and breadcrumb mixture in alternate layers, sprinkling each layer lightly with salt, pepper, and paprika. Make ! > top layer of breadcrumb mixture. Dot this with ? butter or margarine and s bake at 200 - 230 deg.C for 1 about 30 minutes or until 1 lightly browned. i s Cabbage and ginger slaw ~ Many people still prefer their cabbage uncooked, _ even in winter. This coleslaw recipe is a little different from most because of the ingredients. To make about six servings you need: 1 Vz medium sized cabbage, thinly sliced 1 1 carrot, grated Vz cup seedless raisins 1 red-skinned apple, finely chopped </z cup chopped walnuts j Dressing 1 l /i cup salad oil • 1 tablespoon white vinegar 1 1 tablespoon lemon juice r 1 teaspoon grated fresh 1 green ginger £ */< teaspoon salt; pepper j Method: Combine cabi bage, carrot, raisins, apple r and walnuts. For the dress1 ing, combine all ingredients

until well blended and stir into the cabbage mixture. Indonesian mixed veg. and peanut sauce (Gado gado) This is a platter of cooked vegetables garnished with hard-boiled egg and cucumber. The sauce can be poured over or served separately. For about six servings you need: 2 cups bean sprouts 2 cups thinly sliced or shredded cabbage 2 cups green beans, cut in one-inch pieces 500 g spinach or silver beet 2 cups sliced broccoli 1 cucumber, sliced 2 hard-boiled eggs, sliced 2 potatoes, cooked and sliced % cup dried onion flakes Peanut sauce 2 cups shrimp chips or shrimp-flavoured chips 1 cup crunchy peanut butter 1 cup canned coconut milk 2 tablespoons brown sugar 2 tablespoons dried onion flakes (additional) 1 tablespoon lemon juice; 1 tablespoon vinegar 2 teaspoons chilli powder, or to taste Method: Steam the bean sprouts, cabbage, green beans, spinach and broccoli until tender-crisp. Arrange each vegetable separately on a large platter and garnish with the sliced cucumber, egg, potatoes, fried onion flakes and deep-fried shrimp chips. To fry onion flakes, heat a little oil in frypan and fry flakes until

golden brown, watching carefully as they brown quickly. Deep fry the shrimp chips until they swell and become crisp. For sauce, place peanut butter, coconut milk, brown sugar, onion flakes, lemon juice, vinegar and chilli powder in saucepan. Stir well and bring to boil over low heat. Simmer for 2 to 3 minutes. If sauce is too thick (it should be the consistency of a pouring sauce) add water. Adjustment to flavour might have to be made, such as additional salt, brown sugar, and vinegar. It should be a salty “sweet and sour.”