steadily for about 15 minutes. Shake the pan several times during cooking.
If it can be spared, add a little margarine or dripping to the water. Strain off any liquid left in the saucepan and use it for gravy or soup. Serve the cabbage piping hot.
All sorts of additions can be made with cabbage cooked in this way, to vary the flavour. A few bacon rinds chopped small, a few teaspoons of vinegar, and a shake of caraway seeds, or a sprinkling of nutmeg, and your cabbage becomes a continental dish. Always cook steadily with the lid on the pan and sprinkle with a little pepper just before serving.
STUFFED CABBAGE
1 cabbage.
Salt and pepper.
Chopped parsley.
8 oz. browned wheatmeal breadcrumbs.
A little minced onion or chopped spring onion.
1/4 lb. cooked liver, mince, or sausage meat.
Remove the outside leaves, clean and soak the cabbage whole in salted water. Par-boil in boiling salted water for about 5 minutes. Hollow out the cabbage by removing the centre leaves with a sharp knife and fill with the following stuffing.
Mix the chopped liver or meat with the breadcrumbs, add seasonings of pepper and salt, a little chopped parsley and minced onion, then mix to a binding consistency with vegetable boilings.
Pack the stuffing firmly in the cavity, tie the head securely with string, and steam until perfectly tender (about 20 to 25 minutes). (Serves 4.)
The cabbage leaves removed from the centres are useful for salads. Or mixed with mashed potato for vegetable pancakes or breakfast cakes.
CREAMED CABBAGE
1 medium-sized white-hearted cabbage.
1 oz. dripping or margarine.
1/2 pint milk and water.
Salt and pepper.
Wash the cabbage thoroughly in cold water to which a little salt has been added, and shred it. Heat 1/2 pint of milk, then melt an ounce of dripping in it. Add the shredded cabbage and cook steadily until tender, about 15 minutes.
Season with salt and pepper, and serve very hot with the liquid poured round it. This dish is particularly tasty if served with a spoonful of frizzled chopped bacon or a little grated cheese for topping. (Serves 4.)
If the inner section of the cabbage is cooked this way, reserve the outer leaves for the following recipe.
STUFFED CABBAGE LEAVES
Choose the outer green leaves from a tender cabbage, and cook them for a few minutes to make them pliable for rolling.
Make up a simple forcemeat, using either cooked minced meat or cooked sausage-meat, the same amount of breadcrumbs or mashed potato, a suspicion of chopped onion, a liberal sprinkle of chopped parsley and pepper and salt to taste. Bind with a little stock or gravy, and place a spoonful on each leaf.
Roll up and secure with thread, placing them to cook in a casserole in simmering stock to a depth to some half-way up the rolls. Cook until the leaves are tender—about 20 minutes or so—basting from time to time.
Serve on mashed potato, with well-seasoned brown gravy.
CABBAGE PLATE
1 cabbage.
Level dessertspoon curry powder.
1 oz. dripping or cooking fat.
1 lb. potatoes.
1 teaspoon salt.
Shred the cabbage, including the stump, which can be cut into small dice after removing the fibrous outer part. Wash the cabbage in salted water then drain in a colander. Scrub the potatoes thoroughly, but do not remove the peel. They can then be cut into dice, of about 1/2 inch square.
Melt the fat in a deep frying pan, or suitable saucepan, and when quite hot add the vegetables. Sprinkle in the teaspoon of salt and curry powder, then stir thoroughly over moderate heat, cover and cook for a few minutes.
Remove the lid, and continue to cook for about 15 minutes, stirring continuously, but do not add any liquid.
When the vegetables become brown and are quite tender remove and serve fresh and hot. Eaten with wheatmeal bread, this makes a satisfying and appetising meal. It is also a good sandwich filling for a carried lunch. (Serves 4.)
RED CABBAGE CASSEROLE
1 small red cabbage.
1/2 lb. apples.
A small onion, or a little minced spring onion.
1 dessertspoon flour.
Piece of bay leaf.
1/2 pint water, or stock.
1 oz. dripping.
Salt and pepper. Dessertspoon of vinegar (if liked).
Wash and halve the cabbage, remove the centre tough stalk, and shred the leaves into thin slices.
Chop the onion finely, and peel, core and quarter the apples. Place cabbage, onion and apples into the melted dripping in a casserole and sauté for a few minutes. Then add a pinch of salt and the measured water, and simmer gently until the cabbage is tender, adding vinegar if liked.
This vegetable is excellent served with sausages, or to make it a meal in itself, add a little chopped bacon just before the cabbage is to be served. (Serves 4).
CAULIFLOWER
Here is a valuable winter vegetable, which can be eaten either raw or cooked. The flower head can be grated raw for salads, while the green stem is excellent as a separate green vegetable serving. Always ask the greengrocer for the leaves of the cauliflower so that they can be cooked and served with the vegetable, or reserved for another dish.
The vitamin value of the vegetable is retained better if the cauliflower is separated into sprigs and cooked for a shorter time. A few of these can
