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SIMPLE ITALIAN COOKERY

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Art of Living in Australia

Cooking Eggs

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Guide to Marketing and Cooking

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Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

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Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

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CABBAGE AND ITS PREPARATION

84. CABBAGE consists of the foliage of the cabbage plant. It is a
succulent vegetable with a high flavor; in fact, its flavor is so strong
that in many cases it disagrees with persons. However, if cabbage is
properly cooked, no apprehension need be felt about eating it, for it
can be digested by most persons.  The food value of cabbage is not
high, being even less than that of string beans. The greater part of
this food value is carbohydrate in the form of sugar, but in order to
prepare cabbage so that it has any importance in the meal, considerable
quantities of protein, fat, and carbohydrate must be added. In itself,
it is valuable for its mineral salts and bulk.

Numerous varieties of cabbage can be procured, but only three are
commonly used. These include _white cabbage_, which is used the most;
_purple cabbage_, which is very dark in color and contains varying
shades of red and blue; and _Savoy cabbage_, which has a large number of
green crinkled leaves and is commonly cooked by boiling.

85. SELECTION AND CARE OF CABBAGE.--Heads of cabbage that feel firm and
solid to the touch and are rather heavy for their size are the best to
select for cooking purposes. This vegetable comes into the market early
in the summer and may be had until late in the fall. As it has excellent
keeping qualities, it may be stored for use as a winter vegetable. When
this is done, the stem and the roots should be allowed to remain on the
head, for then the cabbage is less apt to wither. If this precaution is
taken and the cabbage is stored in a cool place, no great care is
required to keep it in good condition until it is to be cooked unless,
of course, it is kept for an abnormal length of time.

86. PREPARATION AND COOKING OF CABBAGE.--To prepare cabbage for cooking,
remove the outside leaves and then cut the head that remains into pieces
of any desirable size. Whether the cabbage should be left in large
pieces or cut very fine depends on the dish that is to be prepared. For
the first cutting, be sure to cut the head down through the heart and
the stem, so that the part not used will remain intact. This may then be
used another time if it is kept cool and moist. In case the cabbage
becomes at all wilted, it may be freshened by placing it in cold water a
short time before it is to be cooked.

87. Cabbage is a vegetable that has many uses and is eaten both raw and
cooked. Numerous opinions exist about the difference in digestibility
between raw and cooked cabbage, as well as the best ways in which to
cook this vegetable. It may be true that in some cases raw cabbage does
not cause the disagreeable effect that cooked cabbage often does, but
the reason for this is that cabbage when raw has a milder flavor than
when cooked, cabbage generally developing during the cooking a strong
flavor that causes trouble. The flavor of cabbage, however, may be
dissipated if attention is given to the cooking, so that, when properly
prepared, cabbage can be eaten with little fear of indigestion.

88. When cabbage is cooked, it is usually boiled like other vegetables;
that is, it is covered well with boiling water to which 1 teaspoonful of
salt is added for each quart, and then allowed to boil until it can be
easily pierced with a fork. Its cooking differs, however, from that of
many vegetables, string beans, for instance, in that it is carried on
with the cover removed from the kettle. This plan permits of the
evaporation of much of the strong flavor, which arises in the steam and
which would otherwise be reabsorbed by the cabbage. Since it is the
retention of this flavor, together with long cooking, that causes this
vegetable to disagree with persons who eat it, both of these points
should be carefully watched. If it is cooked in an open vessel and it is
boiled just long enough to be tender, so that when done it is white and
fresh-looking and not in any way discolored, an easily digested dish
will be the result. Usually cabbage will cook sufficiently in 1/2 hour
and often in less time.

89. BOILED CABBAGE.--Although cabbage permits of numerous methods of
preparation, plain boiled cabbage finds favor with many persons.
Generally, cabbage prepared in this way is merely seasoned with butter
and served in a part of the liquid in which it is cooked, but it has a
more appetizing flavor if bacon or ham fat is used for seasoning or if a
small quantity of ham or salt pork is cooked with it.

To prepare boiled cabbage, remove the outside leaves from a head of
cabbage, cut it in half down through the heart, and then cut each half
into coarse pieces. Unless it is very fresh, allow it to stand in cold
water for at least 1 hour before cooking. Put it into a kettle or a
saucepan, cover well with boiling water, and add 1 teaspoonful of salt
for each quart of water. If ham or salt pork is to be cooked with the
cabbage, put a small piece in the kettle with the cabbage. Allow the
cabbage to cook with the cover removed until it is sufficiently tender
to be pierced with a fork. Pour off all or a part of the liquid,
depending on whether it is to be served dry or in its own liquid, and
then, in case it has been cooked alone, add butter or ham or bacon fat
for flavor. If not sufficiently seasoned, add pepper and more salt.

90. CREAMED CABBAGE.--When cabbage is to be creamed, it is cut up into
fairly fine pieces with a sharp knife. The cream sauce that is added to
it provides considerable food value and greatly improves its flavor.

CREAMED CABBAGE
(Sufficient to Serve Six)

4 c. finely cut cabbage
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1/2 c. milk or thin cream
1/2 c. liquid from cabbage

Cook the cabbage according to the directions given in Art. 89 until it
is tender and then drain the water from it. While it is cooking, melt
the butter in a double boiler, add the flour, and stir until smooth.
Pour in the heated liquid and season with the salt and pepper. Stir
until the flour is thickened and the sauce is smooth. Pour this over the
cabbage, heat together for a few minutes, and serve hot.

91. SCALLOPED CABBAGE.--Scalloped cabbage is a particularly appetizing
vegetable dish, and, on account of the ingredients used in its
preparation, it is more nutritious than some of the other dishes in
which cabbage is used.

SCALLOPED CABBAGE
(Sufficient to Serve Six)

4 c. cabbage
1 c. buttered crumbs
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 c. liquid from cabbage

Cut the cabbage into very small pieces with a sharp knife or a cabbage
chopper. Cook according to the directions given in Art. 89 until nearly
tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the
bottom of a baking dish, put one-half of the cabbage over this, and then
add another 1/4 cupful of the crumbs and the remaining cabbage. Over
this pour a white sauce made from the butter, flour, salt, pepper, milk,
and liquid from the cabbage. Sprinkle the rest of the crumbs over the
top. Bake in a slow oven until the cabbage is thoroughly heated through
and the crumbs are browned on top. This baking will complete the cooking
of the cabbage. Serve hot.  92. HOT SLAW.--If a slightly sour flavor is
desired in a vegetable dish, hot slaw will undoubtedly appeal to
the taste.

HOT SLAW
(Sufficient to Serve Six)

4 c. cabbage
1 c. water
2 Tb. butter
1 Tb. flour
1/2 tsp. salt
1/3 c. vinegar
1 egg

Slice the cabbage very fine with a sharp knife or a cabbage cutter. Put
it in a saucepan, add the water, and allow it to cook until the water is
about half evaporated. Melt the butter in a pan and to it add the flour,
salt, and vinegar. Then stir the beaten egg in quickly and pour this
sauce over the cabbage at once. Allow the mixture to cook until the
sauce has thickened, stirring constantly to prevent the curding of the
egg. Serve hot.

93. MAKING SAUERKRAUT.--As is well known, sauerkraut is a cabbage
preparation that is made by salting finely cut cabbage, packing it
tightly, and allowing it to ferment under pressure. This food is made
and sold commercially, so that the housewife can usually purchase it in
any quantity she desires. However, as it is not at all difficult to make
sauerkraut, and as a supply of cabbage in this form provides a valuable
article of food during the winter months in households where it is
relished, the housewife will do well to prepare enough of this kind of
cabbage to vary her meals during the winter. That she may understand how
to proceed with the making of sauerkraut and the proper cooking of it,
the accompanying directions and recipes are given.

94. For every 10 medium-sized heads of cabbage, measure 2 cupfuls of
salt. Cut the heads of cabbage into quarters and shred on a cabbage
slicer, or cutter. Place several inches of the shredded cabbage in the
bottom of a large crock, and over it sprinkle a layer of salt. Stamp
this down with a wooden potato masher or some other similar utensil.
Then add another layer of cabbage and salt and stamp this down in the
same way. Proceed in this manner until the crock is nearly full. Then
place a clean cloth over the cabbage in the crock. On this cloth place a
clean board as near the size of the crock as possible, and on the board
place a large clean stone or some other weight. When thus filled and
weighted down, place the crock in a cool place. The cabbage will then
begin to ferment, and it is this fermentation that changes the cabbage
into sauerkraut. After a time, juice will form and gradually rise over
the top of the board, and on top of this juice will form a scum. Remove
this scum at once, and do not allow any to collect at any time after the
fermentation of the cabbage ceases. Occasionally, when a supply of
sauerkraut is taken from the crock for cooking, replace the cloth by a
clean one, but always be sure to put the board and the weight back
in place.

95. SAUERKRAUT WITH SPARERIBS.--Persons who are fond of sauerkraut find
the combination of sauerkraut and spareribs very appetizing. The
spareribs give the cabbage a very pleasing flavor and at the same time
supply nourishment to the dish.

SAUERKRAUT WITH SPARERIBS
(Sufficient to Serve Six)

1 qt. sauerkraut
2 lb. spareribs
1 tsp. salt
3 c. water

Put the sauerkraut and the spareribs into a kettle and add the salt and
water. Allow to simmer slowly for 2 or more hours. If additional water
is necessary, add it from time to time. Just before removing from the
heat, allow the water to boil down so that what remains may be served
with the hot sauerkraut.

96. BAKED SAUERKRAUT.--In the cooking of sauerkraut for the table, pork
in one form or another is generally added; in fact, one rarely thinks of
sauerkraut except in combination with pork. While boiling is the method
that is usually applied to this vegetable, many housewives prefer to
bake it, for then the odor does not escape so easily and a flavor that
most persons prefer is developed.

BAKED SAUERKRAUT
(Sufficient to Serve Six)

2 lb. fresh pork
1 qt. sauerkraut
1 Tb. salt
3 c. water

Cut the pork into several large chunks, and put it with the sauerkraut
into a baking dish that has a cover. Add the salt and water, cover the
dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot.

97. SAUTED SAUERKRAUT.--If an entirely different way of cooking
sauerkraut is desired, it may be sauted. When nicely browned and served
with boiled frankfurters, it is very appetizing.

SAUTED SAUERKRAUT
(Sufficient to Serve Six)

1 qt. sauerkraut
4 Tb. bacon or ham fat
2 tsp. salt

Steam the sauerkraut over boiling water for about 1 hour. Then melt the
fat in an iron frying pan, add the sauerkraut and sprinkle with the
salt. Place a cover over the pan and allow the sauerkraut to saute until
it is slightly browned on the bottom. Stir and continue to cook until
the entire amount is slightly browned. Serve hot.