Cabbage Recipes

CabbageRecipes-pinThese Kitchen Garden Cabbage Recipes come from a book dating back a hundred years called “Science in the kitchen”.
I’ve been trawling through to find the best of the kitchen garden recipes that can be incorporated into today’s lifestyles. So far cabbage and potatoes seem to come up a lot, as they have always been pretty much staple foods over the years.

In the introduction to my resource for kitchen garden recipes, the author refers to good food being the way to a healthy mind, body and spirit. At the time, housekeepers were berated for not preparing food properly, nowadays we have the processed foods to moan about.

Although processing systems have vastly improved over the decades, the fact remains that well prepared fresh organic food will be healthier for the body than most processed foods….so get those crops going and experiment with new ways of eating them!

This first set of recipe ideas are all about cabbage… haven’t tried them yet so let me know what you think..

Baked Cabbage.—Prepare and chop a firm head of young white cabbage, boil until tender, drain, and set aside until nearly cold. Then add two well-beaten eggs, salt to taste, and a half cup of single cream or rich milk. Mix and bake in a pudding dish until lightly browned.

“This would probably be best baked in a medium preheated oven. The time depends on the size of the dish etc;. I would check it every 10-15 minutes”

Cabbage and Tomatoes. -Boil finely chopped cabbage in as little water as possible. When tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning, season with salt if desired, and serve. If preferred, a little single cream may be added just before serving.

“I haven’t tried it, but I think you could probably use a tin of tomatoes if you haven’t any fresh ones. Heat through first.”

Cabbage Hash. -Chop fine, equal parts of cold boiled potatoes and boiled cabbage, and season with salt. To each quart of the mixture add one half or three quarters of a cup of single cream; mix well and boil till well heated.

“Not sure what a ‘quart’ is in todays weights and measures 🙂 but I would suggest adding cream a little at a time, and judging how much you need as you go.”

Chopped Cabbage or Cabbage Salad. -Take one pint of finely chopped cabbage; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a half cup of whipped cream, thoroughly beaten together in the order named; or serve with sugar and diluted lemon juice.

Mashed Cabbage. -Cut a fine head of cabbage into quarters, and cook until tender. When cabbage starts to cook, add 3 medium potatoes, peeled and cut into quarters. When vegetables are tender, drain through a colander, press out the water and mash very fine. Season with cream, and salt if desired.

Stewed Cabbage. -Chop cabbage quite finely, and boil for about twenty minutes. Turn into a colander and drain thoroughly; return to the pan, cover with milk, and let it boil till perfectly tender; season with salt and cream to taste. The beaten yolk of an egg, stirred in with the cream, is considered an improvement by some.

“well… I guess there’s all sorts of things you can do with cabbages! They seemed to favour using cream quite a lot, but lower fat alternatives could be used I think.”

Bon Appetit!
Linda x

P.S. Sorting out some asparagus recipes for next time – my favourite veggie 🙂

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