Cabbage

Choose: Firm, heavy cabbages that are free of yellowing leaves, splits or soft spots.

Store: Cabbages should be stored in the refrigerator and used within 2 weeks.

How to use: Wash well and remove wilted leaves.

Recipes

Fruited Slaw

Salad
   4 firm ripe pears, diced
   2 apples, diced
   2 Tbsp. fruit juice
   3 cups cabbage, shredded
   1/2 cup raisins

Dressing
   1 cup low fat yogurt
   1 tsp. juice, any kind
   1 Tbsp. sugar

1. In a large bowl, toss the pears and apples with the fruit juice.
2. Add the cabbage and raisins and mix well.
3. In a small bowl, mix together all the dressing ingredients and add the dressing to the salad. Toss the salad and refrigerate for 1 hour before serving. Makes 8 - 10 servings.

Braised Cabbage

1 Tbsp. oil
1 large onion, chopped
1 pound cabbage, cored and thinly sliced
1 apple, thinly sliced
Pepper to taste
1 Tbsp. brown sugar
1 cup warm water
1 Tbsp. vinegar

1. Heat the oil in a large skillet and add the onion. Saute the onion for 1 minute.
2. Add the cabbage and apple and cook for 5 minutes.
3. Combine the pepper, brown sugar, water and vinegar.
Add this mixture to the cabbage mixture and cook, covered,
over low heat for 20 minutes. Stir every 5 minutes. Serve the
cabbage hot or cold. Makes 6 servings.

Cabbage with Herb Butter

1 medium head cabbage (about 2 pounds) cut into wedges

1/2 cup butter or margarine, melted
1/2 cup minced chives
1/4 cup shredded cheddar cheese
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1 tablespoon lemon juice
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 cup shredded cheddar cheese

Place cabbage in a large saucepan and cover with water.
Bring to a boil, reduce heat and cover and cook for 8-10 minutes or until tender.
Combine the butter, chives, onions, parsley, lemon juice and thyme.
Drain cabbage and transfer to a serving plate.
Drizzle with the herb butter and sprinkle with cheese.

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Last modified: March 1, 2006