Cabbage Recipes

Cabbage is about as healthy a food as you can eat. Cabbage is one of the most popular vegetables throughout the world. They belong to the Cruciferae family, along with broccoli, collards and Brussels sprouts.

What's inside Cabbage?

Vitamin A: for the protection of your skin and eyes.

Vitamin C: important anti-oxidant and helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.

Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.

Try out these great cabbage recipes, ranging from quick and easy to more hearty and elaborate.

BOILED CABBAGE

Slice a cabbage fine and boil in half water and half milk, when tender

add cream and butter. This is delicious.

DUTCH CABBAGE

The following is a favourite dish in Holland. Put together in a

Saucepan a small head of red cabbage shredded, four tart apples peeled and sliced, one large

tablespoonful of butter, a teaspoonful of salt, a half

teaspoonful of pepper, and a little sprinkling of cheese or nutmeg; stew

with low heat at least three hours. Mix together one tablespoonful of

vinegar, a little flour and one tablespoonful of currant jelly, just

before taking from the heat add this mixture to the cabbage, boil up

once or twice and serve.

RED CABBAGE PICKLE

This is an improvement on sour-kraut. Slice a large red cabbage in fine

shreds, place on a large platter and sprinkle well with salt; allow it

to stand three days and then drain. Heat enough vinegar to cover it

nicely, and put in one ounce of whole spices, pepper, cloves, allspice

and mace. Put the cabbage into a stone jar, pour the boiling vinegar

upon it, cover and let stand three days.

CABBAGE PUDDING

Chop up small, enough white cabbage to fill a large baking pan when

done. Put it in a pot of boiling water that has been salted, let it boil

until tender, then drain thoroughly in a colander. In two quarts of the

cabbage stir half a pound of butter, salt and pepper to taste, one pint

of sweet cream and four eggs beaten separately. Add also, a pinch of

cayenne pepper; put in a pan and bake for half an hour.

CABBAGE SALAD

This salad requires about a pint and a half of chopped cabbage. The

cabbage should have the loose leaves removed, the stem cut out, and then

be laid in cold water twelve hours. Chop rather fine, pour over and mix

with it a boiled dressing. Heat three-quarters of a cup of milk and beat

two egg yolks with a fork. Mix with the egg a half-teaspoonful of

mustard, one half-teaspoonful of salt, a teaspoonful of granulated

gelatine that has been softened in a little cold water, a teaspoonful of

sugar and a few grains of cayenne. Cook a tablespoonful of butter and

flour together and add half a cup of vinegar. Now cook the milk and egg

mixture together like a soft custard and combine with the other part.

This dressing, if sealed tight, will keep a long time. When the cabbage

and dressing are mixed, fill little individual molds and set away to

cool. Coffee cups, wet in cold water, make good molds. Bits

of red beet or half an olive put in the bottom of the mold before the

cabbage is put in will make a pretty garnish when the salad is turned

out.

STUFFED CABBAGE

Use a savoy cabbage, open up the leaves and wash thoroughly in cold

water, put in salted boiling water and boil five minutes, then take out

without breaking, and put in cold water. Make a stuffing of sausage

meat, and bread crumbs which have been moistened and squeezed. To a half

pound of sausage allow one egg, two tablespoonfuls of minced onion

browned in butter, a pinch of parsley and four tablespoonfuls of minced

cooked ham. Drain, and open up the cabbage to the center, between the

leaves put in a half teaspoonful of the stuffing, fold over two or three

leaves, put in again and so continue until the cabbage is filled. When

finished press it as firmly as the case will allow, tie up in a piece of linen cloth and put into boiling water; boil two hours. Serve the

cabbage in a deep dish and pour over a cream sauce.

TURKISH CABBAGE

Prepare the cabbage as above for stuffing, then cut out the stalk

carefully. Cut each leaf in pieces about three inches square and fold

into it a forcemeat of some sort, or a highly seasoned vegetable

dressing. These little rolls are arranged in layers in a saucepan and

are held in place by the weight of a heavy plate; a broth is then turned

over them and they are boiled half an hour with moderate heat. Serve

in a hot deep dish and pour over a sauce made from the broth in

which they were cooked.