Cabbage is a low-cost vegetable, that tends to be under utilized in many homes. For many it is just not a popular vegetable. Yet, perhaps it should be. There are a lot of health benefits to cabbage. As one reasearcher elaborates:
Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates. (http://www.whfoods.com/index.php)
Depression era cooks loved its low cost, keeping qualities, and recipe versatility. Many a home garden would feature cabbage as one of its most important vegetables. The modern kitchen chef, too, can benefit from the advantages of using this under-appreciated vegetable. After all, it really is a nutritious option, seems to last forever in the fridge, is probably one of the most frugal ways to make a meal, and can result in some incredibly delicious dishes.
Stuffed Cabbage Leaves (Cabbage Rolls)
Salt (to taste)
Pepper (to taste)
Paprika (to taste)
Cook cabbage and separate leaves, being careful not to tear the leaves. Mix equal quantities of cooked minced pork and cooked rice together and season with salt, pepper and paprika. Roll in a cabbage leaf like suasages. Place one by one in baking dish, adding a little water when the dish is ready for the oven. Cook in a slow oven about one hour. (Recipients of Emergency Relief - Montreal)
Meat Doves (Cabbage Rolls)
Cooked meat (seasoned to taste)
1 tbsp. fat
1/2 tin tomatoes
Prepare filling of equal parts of well seasoned cooked meat and cooked rice (an egg may be used for the binding). Wash cabbage leaves, one for each serving, let stand in boiling water for 5 minutes. Drain and roll around 2 to 4 tbsp. of filling. In a deep saucepan fry 1 onion sliced in 1 tbsp fat. Place Doves on this. Cook with 1/2 tin tomoatoes. Cook slowly for one hour. (Manitoba Agricultural College)
2 c. cooked cabbage
2 tbsp. flour
1/3 c. cheese
2 tbsp. shortening
1 c. milk
1/4 tsp. mustard
Make a white sauce of shortening, flour and milk. Then add mustard and cheese. Pour over the cooked cabbage. Reheat, place in a baking dish, cover with bread crumbs and brown in oven. (Manitoba Agricultural College)
Posted by The Economical Kitchen on July 14, 2014 at 10:40 AM under
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