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New Zealand Journal of Agriculture, Volume 94, Issue 6, 15 June 1957, Page 621

“The time has come,” the Walrus said, “To talk of many things: Of shoes— and shipsand sealing wax Of

By

ELEANOR S. CAMPBELL,

Field Officer in Rural Sociology, Department of Agriculture, Auckland

THE humble cabbage, often, alas, so ill prepared and worse cooked, should rightfully • take .its place as one of man's best friends in the plant world. Cabbages may generally be divided into the smooth-leaved or curly-leaved classes, or they may be differentiated by their colours, white, green, or red. Nutritionally, they give very good value, being important contributors of vitamin C and some mineral salts. They also supply necessary roughage and are non-fattening.

/CABBAGES can be grown all the year round and are often cheap. They are a very good standby in winter, when other vegetables are scarce. It remains, therefore, for the housewife to prepare and cook the vegetable so that it retains the maximum amount of vitamins and is a palatable, attractive dish for the family. For some people cabbage may be rather indigestible. Old, coarse, and stringy cabbages would be the worst, particularly the stalks and coarse, outer leaves. Care in choice and preparation should obviate any unpleasant aftereffects for normal people with healthy digestions.

Preparation Choose a fresh, firm, crisp vegetable with a good heart. Cut the cabbage with a sharp knife into halves or quarters and remove thick stalk or leaf ribs. Remove outer, discoloured leaves. Wash the cabbage carefully in cold salted water. (The addition of salt to the water helps to remove any small slugs or insects which may be between the leaves.) To Boil Shred the cabbage with a sharp knife, put it into a small quantity of boiling salted water in a saucepan, replace the lid, and cook quickly (about 10 to 15 minutes). Drain thoroughly. Properly cooked cabbage

should retain its crispness and colour. Overcooked cabbage loses both, as well as its vitamins, and is also most unappetising. Soda should never be added to the water. Other Cooking Methods Boiling, though by far the commonest way of cooking cabbage, is by no means the only one. Cabbage may be boiled, baked and stuffed, or eaten raw as in salads. RECIPES Below are some recipes which should give variety. Cooked Cabbage Dishes Cabbage and Tomato Casserole 3 cups of shredded loz. of butter or other cabbage (cooked) fat 1 green pepper 2oz. of grated cheese 1 cup of fine breadcrumbs Tomato Sauce 2 tablespoons of 4 or 5 cooking butter tomatoes 2 tablespoons of flour 1 small onion (diced) y 2 pint of milk Salt and pepper to taste (4 servings)

To make the sauce melt the butter in a pan, add the flour, and mix to a smooth paste. Add the milk and stir continually until the sauce thickens and boils. Cook gently for 2 or 3 minutes and set aside. Stew the tomatoes until soft, add salt, and sieve the tomatoes. Saute the onion in a little fat. Add the onion to the tomato puree and add the puree to the white sauce; season with pepper and salt.

Cut 2 or 3 thin slices of green pepper and chop the rest up finely. Discard the hard centre of the pepper. Put a layer of cooked cabbage in a casserole dish and cover with the tomato sauce, chopped green pepper, and grated cheese. Continue with alternate layers of cabbage and sauce and cheese. Cover the top with sauce and decorate with slices of green pepper and grated cheese. Sprinkle the breadcrumbs on top, dot with the loz. of butter, and bake in a moderate oven (350 degrees F.) until the top is brown.

Braised Cabbage 1 firm small cabbage 1 medium-sized onion 1 carrot 1 cup of stock Pepper and salt Jib. of fatty bacon rashers

(4 servings)

Trim off the outer leaves of the cabbage and wash the cabbage well. Plunge the whole cabbage into boiling salted water for 10 minutes, drain, and allow to cool. Separate the leaves, removing the stalks and ribs of larger

leaves. Line a casserole dish with strips of fatty bacon, place the leaves on top with slices of carrot and onion, season with pepper and salt, and pour the stock over. Cover with bacon rashers. Place a lid on top of the casserole dish and cook in a moderate oven (375 degrees F.) for about 2 hours. Cabbage Hot Pot 1 medium-sized firm 11b. of potatoes cabbage ' 2oz. of butter 2 medium-sized onions Salt and pepper (6 servings) Trim and wash the cabbage. Shred and boil in small quantity of boiling salted water. Peel and parboil the potatoes. Peel and chop the onions and fry until a golden brown. Grease a fireproof dish and arrange layers of cabbage, onion, and potato in it. Season. Put a layer of sliced potato on top. Dot with butter, cover, and cook in a moderate oven (375 degrees F.) for about j hour. When the hot pot is cooked remove the lid and leave the dish in the oven for a few minutes to brown the potatoes. Cabbage Pie 1 medium-sized firm . 2oz. of butter cabbage % cup of bread6 large tomatoes crumbs 1 or 2 onions Salt and pepper (6 servings)

Trim and wash the cabbage. Cut in halves, but do not shred. Boil quickly for about 10 minutes. Drain the cabbage and keep the liquor for vegetable stock. Peel and slice the tomatoes and onions.

Place in a casserole layers of cabbage leaves, tomato, and onion. Season each layer and dot with butter. Finish with a layer of tomatoes, sprinkle with breadcrumbs, dot with butter, and bake in a moderate oven (375 degrees F.) until golden brown (about | hour).

Scalloped Cabbage

3 cups of shredded % pint of white cabbage sauce loz. of grated cheese loz. of butter 54 cup of bread- Salt and pepper to crumbs taste

(4 servings) Cook the cabbage quickly in a little boiling salted water. Drain well and season with salt and pepper. Add a dot of butter. Put into an oven-glass dish, mix with white sauce, sprinkle grated cheese and then breadcrumbs on top, and dot with butter. Brown in a moderate oven (350 degrees F.) for about 20 minutes.

Stuffed Cabbage

1 medium-sized firm, 1 tablespoon of round cabbage chopped parsley 1 dozen chestnuts or loz. of melted butter 4oz. of breadcrumbs 1 beaten egg Boz. of sausage meat Pepper and salt 2 small onions 1 pint of stock (chopped)

(6 servings)

Trim and wash the cabbage carefully, leave whole, and boil in salted water for about 15 minutes. Drain well. Cook, skin, and chop the chest-

nuts (if used), mix with the sausage meat, onions, parsley, seasoning, butter, and egg. (If chestnuts are not used, replace with breadcrumbs.) Cut the cabbage down the centre to open it, put stuffing in the centre, and open out the leaves, placing stuffing between them. Re-form the cabbage into a firm, round shape. Wrap the cabbage well in greaseproof paper, place it in a baking tin, pour stock round it, and bake it in a moderate oven (350 degrees F.) for 1 to 2 hours. Baste frequently with stock. Stuffed Cabbage Leaves lib. of stewing beef % cup of milk or veal 8 large cabbage leaves 2oz. of uncooked rice 2oz. of butter 1 small onion Salt and pepper (chopped) 54 cup of sour cream % teaspoon of 1 tablespoon of mixed herbs tomato ketchup (4 servings) Stew the uncut meat with the rice and onion. Season with salt and pepper. When the meat is tender strain off the stock and keep it. Cool and mince the meat and add rice, onion, mixed herbs, salt, and pepper. Remove any hard stalk from the cabbage leaves, dip the leaves in boiling water, fill each leaf with the rice and meat mixture, fold over, and tie firmly with string.

■ Spread butter round the cabbage rolls, place the rolls in a casserole, and pour the broth over them. Cover and bake in a moderate oven (350 degrees F.) for about 1 hour. Mix the sour cream, milk, seasoning, and ketchup, heat thoroughly, and serve as a sauce. Cabbage Croquettes % small cabbage %oz. of butter 54 pint of thick loz. of grated cheese white sauce 54 cup of breadYolk of 1 egg crumbs (4 servings or 8 croquettes) Trim and wash the cabbage well, cut in quarters, and place in a saucepan with a very small amount of boiling salted water. Add the butter, replace the lid, and cook until the cabbage is soft. Drain well, chop up very finely, and return to the saucepan until the moisture has evaporated. Mix equal quantities of cabbage and white sauce to which the grated cheese has been added. Bind with the yolk of the egg and allow to cool. Shape into flat or round croquettes, brush over with flour, dip in milk or beaten egg yolk, roll in breadcrumbs, and fry in deep fat until golden brown.

Recipes from Other Lands Norwegian Creamed Cabbage

3 cups of shredded Y cup of sour cream cooked cabbage Pepper and salt % teaspoon of caraway seeds (4 servings) Mix well together and cook over hot water for 10 minutes. German Cabbage 4 cups of shredded 2 tablespoons of cooked cabbage butter 1 tablespoon of finely 2 tablespoons of chopped onion vinegar 1 tablespoon of sugar (4 servings) Mix well, heat thoroughly, and serve. Dutch Cabbage 4 cups of cooked Salt and pepper shredded cabbage 2 well-beaten eggs 1 tablespoon of melted 4 cup of heavy cream butter (4 servings)

* Mix all well together, turn into a greased casserole, and bake in a moderate oven (350 degrees F.) until well browned (about J hour). Breton Soup 1 medium-sized firm % teaspoon of dried cabbage herbs 2oz. of carrot 2oz. of butter or 2oz. of turnip dripping fioz. of leek 1 quart of stock (veal, 2oz. of celery mutton, or chicken) 4oz. of onion Seasoning Sprig of parsley

Wash and peel the onions, turnips, and carrots. Wash and shred the cabbage. Chop the onions, leeks, and celery; dice the carrots and turnips. Heat the butter in a saucepan, add the vegetables, season with salt and pepper, and fry gently for about 5 minutes. Add the stock and finally the herbs tied in a muslin bag. Simmer gently until tender and remove

the bag of herbs. Serve piping hot with croutons.

Cream of Cabbage Soup 1 medium-sized loz. of butter cabbage „ 1 large onion Y-z pint of milk 1 dessertspoon of 2 pints of water sago or rice Salt and pepper Remove the outer leaves and stalk from the cabbage. Wash well and shred with a sharp knife. Peel and slice the onion. Put the vegetables into a saucepan with the water. Add salt, boil until soft, drain, and keep the vegetable water. Rub the vegetables through a sieve, return to the saucepan with the vegetable water, sprinkle with sago (or rice), add the butter and milk, season to taste, and simmer for 10 to 15 minutes or until the cereal is cooked. Serve hot with croutons.

Sauerkraut

Sauerkraut is a kind of fermented cabbage much esteemed in Germany. There it is generally served with

frankfurter sausages, pork, boiled ham, or bacon. Sauerkraut can be bought at stores in tins. Below are two ways to serve this (11b. of sauerkraut gives 4 to 5 servings):—

First method: Plunge the sauerkraut into boiling water or stock. Boil for 20 to 30 minutes. Drain well. Put in a pan with a knob of butter or bacon fat and heat through. Second method requires:— lib. of sauerkraut ' 14 cup of stock (well drained) 1 apple (peeled, cored, %oz. of bacon fat or and quartered) butter Bay leaf Seasoning Melt the fat in a pan, add the apple, and cook gently until soft. Add the sauerkraut, moisten with the stock, and simmer gently in a covered pan until the cabbage is soft. Season with salt and pepper. If desired, 1 tablespoon of sugar may be added.

Cole Slaw

Cole slaw is a term used to denote very finely sliced cabbage. It may be tossed in salad dressing and used as a base for many different salads, or it may be served with other accompaniments. This should be called “cold cole slaw”, or it may be served hot and called “hot cole slaw”. Hot Cole Slaw l tablespoon of butter % teaspoon of salt y 2 cup of water and pepper 1 medium-sized young % cup of sugar cabbage (diced or % cup of vinegar shredded) 1 cup of light cream 2 egg yolks Melt the butter until frothy and add the water, cabbage, and salt. Cook the cabbage until it is tender, not soft. Combine the egg yolks, sugar, vinegar, and cream just before serving and pour over the cabbage. Heat to boiling but do not boil. Serve at once. Cole Slaw and Welsh Rarebit Toss with salad dressing 1 cup of very finely sliced young cabbage. Welsh Rarebit (quickly made) 4oz. of grated cheese 1 tablespoon of breadPepper, salt, and crumbs' mustard to season A little milk Gently melt the cheese, add the seasonings and breadcrumbs, and add as much milk as the mixture will take up. Serve on crackers with cole slaw at the side of the plate.

Cabbage Salads

With cole slaw as a base many and varied salads can be quickly made

being very useful in winter, when lettuce is not available in some parts of New Zealand. To toss the cabbage in salad dressing as directed in some recipes put the salad dressing in a bowl and then with two forks lightly toss the shredded cabbage in it so that the dressing coats the pieces of cabbage enough to taste but not enough to make them soggy.

Cabbage, Cucumber, and Egg Salad 3 cups of finely 1 cup of salad shredded cabbage dressing 2 or 3 chopped chives 1 cup of diced 3 hard-boiled eggs cucumber Parsley ' Salt and pepper (4 servings) Toss the cabbage in the salad dressing and mix the chives with it. Place neatly in individual salad dishes or pile in the centre of a large salad bowl. Pile the cucumber round the edge and on top. Decorate with slices of the hard-boiled egg and parsley.

Cabbage and Vegetable Salad 2 cups of finely 1 cup of mixed raw shredded cabbage carrot, celery, radTomato (cut in ish, and green pepquarters) per (diced, sliced, Salad dressing or grated)

(4 servings)

Mix all together, toss in salad dressing, and serve in neat piles garnished with tomato on top.

Fruit and Cabbage Salad

2 cups of finely 1 cup of mixed apple, shredded cabbage apricots or peaches Salad dressing (tinned), pineapple, and banana

(4 servings)

Use a good red apple if possible and wash and dice it with the skin on. Dice or slice the other fruit, keeping aside a few slices or halves of peach or apricot for decoration. Mix all in with the shredded cabbage, and toss in the salad dressing. Serve individually or in one dish as preferred in neat piles. Decorate with peach or apricot halves and serve.

Cabbage and Cheese Salad

2 cups of finely % cup of cheese shredded cabbage (grated or diced, as Salad dressing preferred)

(3 servings)

Mix all together and toss in the salad dressing.

Chopped Peanut Cole Slaw

3 cups of finely 2 tablespoons of finely shredded cabbage chopped chives J cup of salted pea- Salad dressing nuts (chopped)

(4 servings)

Mix the chives and cabbage together, add salt to taste, and toss in the salad dressing. Pile into salad dishes and make a circle of chopped peanuts round the edge and put a few peanuts on top.

Salad Dressing

A useful recipe for a salad dressing for cole slaw is:—

2 egg yolks Yz teaspoon of ¥2 cup of sugar mustard 2 teaspoons of butter 1 cup of cream or 1 teaspoon of salt milk J teaspoon of pepper 1 cup of vinegar 2 egg whites

Beat together the egg yolks, sugar, butter, salt, pepper, and mustard, add the cream or milk, and beat well. Beat the egg whites until stiff and fold in the other mixture. Cook in a double boiler until thick. Add the vinegar carefully, beating it well in.

Quickly Made Salad Dressing

¥2 tin of sweetened ¥2 cup of vinegar or condensed milk lemon juice 1 teaspoon of pepper Milk to thin to dei teaspoon of mustard sired consistency

Beat all the constituents except the milk together. If too thick, add the milk until the desired consistency is obtained.

All photographs by Sparrow.

Shadow Box for a Young Girl’s Room

THE shadow box illustrated is an ideal display shelf for a young girl's room. Today • there are an amazing number and variety of knick-knacks in the shops and many people have at least an embryo collection. Boxes similar to the one illustrated can be bought; or if there is a carpenter, amateur or professional, in the family, one could be made very easily from plywood. For hanging the box, small rings can be attached to the top edges at spacings matching those of the wall studs (usually 18in. centres) or dwangs (between-studs

[Sparrow braces) so that nails to slip the rings over can be driven into the solid timber of the wall. Positions of studs or dwangs can usually be detected by lightly tapping across the wall surface. Indiscriminate driving of nails into the wall may damage the lining and provide very insecure hanging for the box. The shelves of the box illustrated are painted white and the background is a pale- pink.

—CHRISTINE LYONS,

Field Officer in Rural Sociology, Department of Agriculture, Auckland