Recipe Corner10/23/08

Oct. 23, 2008

By Ginger Isham

Cabbage night

Once upon a time, cabbage night was known as the night before Halloween when devils were up to mischief. Young folks would soap windows, throw eggs or drape a roll of toilet paper around your car or tree. On Halloween the words are “trick or treat,” which I guess means if you don’t give out a treat they might trick you by doing one of the above — nothing harmful or destructive, but all in fun.

In this article, cabbage night holds a different meaning — cabbage for dinner. Cabbage has always been an unpopular vegetable, especially with the young folks. I guess you acquire a taste with age. It is high in fiber, rich in Vitamins C, K, A, B6 and potassium and manganese. You can add shredded cabbage to many clear tomato based soups to make them heartier. Pan fry shredded cabbage in a little butter and add a little cream with your favorite shredded cheese. Many Vermonters like shredded cabbage (coleslaw) with raisins, apples and celery, combined with mayo dressing. Other ways to serve cabbage include the following:

Crock pot cabbage soup

1/2 medium head of cabbage, shredded or cut fine

3 small zucchinis, diced

1 large clove of garlic, chopped

1/4 teaspoon basil

salt and pepper to taste

12 ounces of V-8 vegetable juice

2 tablespoons tomato paste

1 can French onion soup (10 ounce)

1 or 2 cups spinach or Swiss chard

1/2 cup carrots, sliced thin

dash of Worcestershire sauce

Put all ingredients in a crock pot and cook on low for 8 to 10 hours. Serves 6 to 8 people.

Hunter’s cabbage

1 3/4 pound cabbage, shredded

1 large onion, sliced thin

1 cup bacon, diced

1 cup ground beef

1 cup ground pork

salt and pepper to taste

3 cups red potatoes, sliced

1 cup beef broth

Fry bacon in a skillet, add onion and cook until wilted. Add beef and pork, salt and pepper and cook until meat is browned. Add cabbage, potatoes and beef broth. Cover skillet and cook on low for 30 minutes and serve. Makes 4 to 6 servings.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.