Country Cooking

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boil. Pour over cabbage and toss well. Mix in cheese just before serving.
Pasta Cabbage Please
1/2 head cabbage
4 oz. pasta
1/3 cup green onions, chopped
4 tbsp. butter
1/2 cup chicken stock
salt and fresh ground pepper to taste
Cut cabbage into strips. Break pasta into short lengths and cook in boiling
water until tender. Rinse in cold water, drain well.
Melt butter in saucepan. Add cabbage. Cover and cook over medium heat until
tender but still crisp. Add the pasta and stock. Stir over low heat until heated through.
Season to taste and add green onions. Serve immediately.
Cabbage in the Bac Room
1 lb. bacon, cut in pieces
2 cups onion, chopped
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
1 head red cabbage, chopped fine
2 tart apples, cored and cubed
1 cup raisins
3/4 cup red wine
3/4 cup red wine vinegar
2 tsp. caraway seeds
1 tsp. thyme
salt and fresh ground pepper to taste
Cook bacon in large pan over low heat for 15 minutes. Add onions and cook
until softened. Add remaining ingredients and stir well. Cover and cook over medium
heat for 1 hour, stirring occasionally. Adjust seasonings and serve hot.
Tamara’s Mother’s Savory Cabbage Strudel
Strudel dough
1 1/2 cups all purpose flour
1/4 tsp. salt
1 egg
1/4 to 1/2 cups warm water or milk
2 tsp. vinegar
Sift flour and salt together in bowl. Beat egg with water or milk and vinegar.
Work liquid into flour mixture by hand to form dough. Knead on floured board until
dough is no longer sticky. Place in bowl, cover and let stand 30 minutes.
Roll dough as thin as possible. Stretch the dough gently from the center. this
should make about 2 yards square of very thin dough. Brush with melted butter.
Filling
4 lbs. cabbage, shredded
1 1/2 cups heavy sour cream
1 tsp. caraway seed
4 eggs, hard cooked and chopped
Steam cabbage for 5 minutes, and blanch. Press out excess moisture on paper
towels. Mix with sour cream, caraway and eggs.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Preheat oven to 400F. Sprinkle filling over dough and roll loosely as the dough
will expand. Slide onto greased baking sheet. Brush with melted butter and sprinkle
with water. Bake for 20 minutes at 400F, then reduce heat to 350F. Brush strudel again
with butter and bake ten minutes more or until golden brown. Remove from oven and
dust with confectioners’ sugar.
Cabbage Casserole
3 cups cabbage, shredded fine
1 1/2 cups stewed tomatoes
1/2 tsp. salt
1/2 tsp. paprika
2 tsp. brown sugar
bread crumbs, fine
Parmesan cheese, grated
Preheat oven to 325F.
Steam cabbage for 5 minutes. Drain well and pat dry with paper towels. Cook
tomatoes, salt, paprika and sugar in saucepan. Butter a casserole dish. Layer with
cabbage and tomato mixture alternately. Sprinkle with Parmesan cheese mixed with
bread crumbs. Bake for 30 minutes or until top is golden brown.
Cordon Bleu Cabbage
1 large head cabbage
Trim loose outer leaves from cabbage. Cut out stem and enough cabbage to
make a dep well.
Filling
2 cups cooked ground ham
1 cup bread crumbs
3/4 cups hard cheese, grated
1/2 tsp. dry mustard
salt to taste
1/2 tsp. paprika
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
dash cayenne
Mix all ingredients in mixing bowl. Fill center of cabbage with filling. Steam for
1 hour or until tender, making sure pot does not boil dry. Wrap cabbage in heavy foil
and bake at 325F for 2 hours.
Cheese sauce
3 tbsp. butter
3 tbsp. flour
1 1/2 cups milk
1 cup cheese, grated
1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. dry mustard
dash cayenne pepper
Melt butter in saucepan. Stir in flour and blend. Slowly stir in milk and bring
almost to a boil. When sauce is smooth and hot, reduce heat and stir in cheese and
seasonings. Stir until smooth.
To serve: cut cabbage into four servings (eight, if this is for lunch). Pour cheese
sauce over cabbage, dust with paprika for color.
Number One (Sharp) Coleslaw
8 cups cabbage, shredded
1/2 cup vinegar
1/2 cup sugar
2 tbsp. onion, chopped fine
1 tsp. salt
2/3 cup vegetable oil
paprika
Combine all ingredients and toss to coat cabbage. Cover and chill overnight.
Garnish with parsley before serving.
Number Two (Creamy) coleslaw
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
8 cups cabbage, shredded
1/4 cup celery, chopped fine
2 eggs, beaten
2 tbsp. sugar
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 tbsp. butter
1/2 cup vinegar
1/2 cup whipping cream
Combine cabbage and celery. Set aside.
Mix eggs and sugar in saucepan, blending well. Combine mustard, salt and
pepper to egg mixture. Add butter and slowly stir in vinegar. Cook over low heat until
mixture thickens. Remove from heat and chill.
Add whipping cream to the chilled mixture, stirring well. Pour sauce over
cabbage, toss well. Chill and serve. [ Pobierz całość w formacie PDF ]

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