Cabbage is Good! Don't Forget About Cabbage By Marion Cunningham

I have another Marion Cunningham recipe upstairs in her book LEARNING to COOK and it calls for Chopped cabbage stir fried with toasted sunflower seeds and crumbled bacon and dried cranberries or chopped apples.

Food|Cooking

Don't Forget About Cabbage

By Marion Cunningham Feb 14, 2001

It seems that no one uses cabbage any more. I can't remember when I've had coleslaw, or had cabbage boiled, steamed, braised, baked, shredded or in soups or stews.

It is a splendid vegetable with corn beef, game, pork and smoked meat; it is inexpensive and keeps well. It has been pleasing people all over the world for centuries.

When you are buying cabbage, look for crisp, firm, heavy heads with good color. Avoid those with blemishes or loose leaves.

Blanche's Cabbage with Bacon is a great recipe to show off fresh cabbage. Since it takes just minutes to fix, it has become one of my favorites to use when afternoon visitors turn into spur-of-the-moment dinner guests.

This is the dish to have with sausage -- I use smoked Polish kielbasa -- and rye bread

A small head of cabbage torn into bite-size pieces looks like a huge amount, but it wilts and cooks down to serve four ordinary appetites. I think this dish will make you a cabbage fan.

---

BLANCHE'S CABBAGE WITH BACON

INGREDIENTS:

1 head cabbage, 2 to 2 1/2 pounds

1/4 pound bacon

1/2 teaspoon sugar

4 tablespoons bacon fat (from cooking the bacon)

4 tablespoons cider vinegar

Salt, to taste

INSTRUCTIONS: Using a small paring knife, cut the core out of the cabbage. Separate the leaves. Cut the thick, center vein from each leaf (discard it) and tear the leaves into large bite-size pieces. Set aside.

Stack the strips of bacon, one on top of the other, and cut crosswise into 1/2-inch pieces.

Start bringing a large pot of water to a boil.

Meanwhile, heat a skillet over medium heat. Add the bacon and, stirring occasionally, move the pieces around until they are uniformly golden brown. Remove the bacon with a slotted spoon and put it on a paper towel to drain. Pat the pieces with paper towels to remove more fat. Put the bacon into a small bowl, stir in the sugar, bacon fat and vinegar; set aside.

Plunge the cabbage into the boiling water and let blanch for 12 seconds. Immediately drain the cabbage, place in a bowl and toss with the bacon and sugar mixture. Mix well, taste, then season with salt.

Serves 4.

PER SERVING: 335 calories, 11 g protein, 11 g carbohydrate, 28 g fat (10 g saturated), 108 mg cholesterol, 623 mg sodium, 4 g fiber.

Feb 14, 2001

Marion Cunningham