^CABBAGE " Recipes for Using Your

•bv llnrcmi' lira I Today cabbage is extensively cullivtfted .all over the globe, (inginairy it was found growing wild' on the shores of southern Kurbpe. England and .Denmark. Cabbage actually dates back to the early days of Greece. It is inIcrestingnote also that several of riur Iirfceiit day vegetables — 1 bnissel sprouts, kale, kohlrabi!, and cauliflower . corne from the original cabbage strains Jo the market, look for well trimmed solid heads that are heavy for their size and show no discolored veins Early cabbage feels lighter or less firm than the (all crop The fall crop adapts well to storage + — \ RATHER CyiSt'AI. variety is savoy Cabbage, light colored curled leaves form a head not much firmer than iceberg lettuce. Except for color, red cabbage is indent ifiil to other headed types Cabbage is a good source of many important minerals and is low in calbries. Cabbage is rich in .Vitamin C apd.has a fair share of Vitamin B To retail alf the

nutrients of cabbage the method of’cooking is important. It should not be shfedded and left exposed to air. It should be cooked quickly then used soon and not kept warm for a long period of time A recipe for cooked cabbage served in a local restaurant follows:

STIR ERY CABBAGE CREAM I small cabbage y ! /i Cup chopped green onion 4 Tablespoon butter ' grated black pepper ii Cup Halpapd-Half Remove any<old looking leaves from cabbage head. Wash cabbage and pat dry. With a sharp knife cut cabbage in half and then in quarters. Cut away the center part.

Grate cabbage using the food ptocessor or a grater. Put .butter in a large skillet, melt aVid add 1 shredded cabbage and green Onions. Stir until vegetables ire covered with the butter. t . Cover skilier and cook for 6 minutes, stirring gently once or twice. ’ \ Remove the cover \and pour half-and-half over the vegetables. Toss lightly. Cover again and cook until tender, about 2 minutes. Add black pepper to taste, FAVORITE RED CABBAGE 6 Tablespoons margarine I Cup chopped onion 1 large red cabbage, shredded '/i Cup red wine 2 Tablespoons brown sugar 1 teaspoon salt ^ teaspoon freshly ground blachpepper r ' 2 medium apples, peeled and slic-

ed

2 Tablespoons lemon juice 1 tablespoon ground cinnamon : I teaspoon cornstarch I Tablespoon cold water Melt 3 Tablespoons margarine in a large saucepan; saute onion 5 minutes or until-tender. Add cabbage. Combine wine; brown sugar, salt, and pepMr; mix well. Pour over cabbage,^and toss lightly. 1 Cover and cebk over low heat until lender. Melt 3 Tablespoons margarine in skillet. Add apples, lemon juice, and cinnamon. Stir well and cook over low heat until the apples are tender,

cup liquid in saucepan. Combipe cabbage and apples; Mix lightly. • Spoon into a serving dish. Dissolve cornstarch in 1 Tablespoon cold water. « Stir into reserved Ikfuid and cook over low heat, stirring constantly, until ihickened, Spqon sauce over cabbage and applesTAoss lightly. Yield: 4-6 servings. / ' '* * There are many varieties of coleslaw from simple "shredded cabbage. Sot»e coleslaws are made with a boiled dressing, some With mayonnaise, and others with vegetables or fruits added. Examples are: HOT GERMAN COLESLAW I medium head cabbage, shred-

ded

I medium onion, chopped i'-j2oz) jar pimento, drained and chopped 2/3 Cup sugar 1/3 Cup water , 1/3 Clip vinegar 1 teaspoon salt 2 eggs, lightly beaten 5 'slices ^hacon, cooked and Crumbled/ Combine- cabbage, onion, and pimento in a large bowl; set aside. Combine sugar, water, vinegar, and salt in a saucepan; cook over medium heat until almost boiling. Stir a small amount of the hot mixture into eggs. Pour egg mixture into hot mixture and cook over low heat, stirring constantly, until thickened. Stir in bacon. Pour dressing over cabbage mixture; toss well.

Drain cabbage, reserving y Scrve hot. Yield 6-8 servings

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