Homespun
SAVORY CABBAGE CASSEROLE
BEEF-STUFFED CABBAGE ROLLS
OVERNIGHT CABBAGE SLAW
Homespun
February 21, 2001
Cruciferous Cabbage!
Cabbage is one group of fresh vegetables you can enjoy year-round. Its crisp, crunchy texture and varied shapes offer lots of versatility. You can toss it in a salad, stuff it with ground beef filling, or stir-fry it in a wok---and that's just the beginning.
Bok choy, often called Chinese cabbage, has long, firm, tapering stalks resembling a cross between romaine lettuce and celery. From pale green to white, it has crisp, broad leaves and is good in cooked dishes as well as salads.
To keep the bright color of red cabbage, cook it with an acid, such as apple juice or vinegar. If it is cooked with baking soda or other alkaline ingredient, the cabbage will turn blue. Certain knives may also cause red cabbage to turn blue. That's why its always good to use a stainless steel knife.
Cabbage ranks as the second most popular vegetable in the world, next to the potato, and is a source of vitamin C. Cabbage is one of those cruciferous vegetables that contains phytochemicals that protect us against certain types of cancer.
Cabbage heads may be flat, round or pointed. Those heads that are firmer and more compact have smoother, whiter or more tender internal leaves. When selecting cabbage, look for solid heads, somewhat heavy for their size, with closely trimmed stems and little or no discoloration of the leaves. The heads may be green, purple, red or white.
Cabbage is available all year, but tends to lose moisture rapidly and wilt at room temperature. It should be stored in a refrigerator in a covered container or plastic bag. SAVORY CABBAGE CASSEROLE
4 cups shredded cabbage
1 (28 oz.) can tomatoes, undrained and chopped
1 teaspoon salt
¼ cup chopped onion
1 tablespoon butter or margarine
3 cups cooked regular rice
½ cup (2 oz.) shredded Cheddar cheese
½ cup cracker crumbs
2 tablespoons butter or margarine
Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Place half of rice in a greased 2-quart casserole; top with half of cabbage mixture. Repeat layers. Combine remaining ingredients, stirring well; sprinkle over casserole. Bake at 375° for 45 minutes. Yield: 8 servings. BEEF-STUFFED CABBAGE ROLLS
1 pound ground beef
1/3 cup uncooked regular rice
1 egg, beaten
2½ teaspoons salt, divided
¼ teaspoon pepper, divided
6 large cabbage leaves
1 medium onion, thinly sliced
2 tablespoons butter or margarine, melted
1 (10¾ oz.) can tomato soup, undiluted
1¼ cups water
½ cup chopped celery
1 teaspoon minced fresh parsley
3 tablespoons lemon juice
1 teaspoon sugar
Combine ground beef, rice, egg, 1½ teaspoons salt, and 1/8 teaspoon pepper; stir well.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain. Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and fasten with wooden picks.
Saute onion in butter in a large skillet until tender but not brown. Add tomato soup and remaining ingredients, stirring well; simmer 10 minutes.
Place cabbage rolls in tomato mixture; cover and simmer 1½ to 2 hours. Yield: 6 servings. OVERNIGHT CABBAGE SLAW
1 medium cabbage, shredded
1 small onion, grated
1 medium-size green pepper, finely chopped
8 pimento-stuffed olives, sliced
¾ cup sugar
¾ cup vinegar
½ cup vegetable oil
1 teaspoon celery seeds
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
Combine cabbage, onion, green pepper, and olives in a large bowl; sprinkle with sugar.
Combine remaining ingredients in a medium saucepan; boil 3 minutes. Pour over vegetables, stirring well. Chill overnight. Yield: 8 to 10 servings.
This page created by Margie Yarnell, Extension Secretary/Webmaster.
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