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October 19, 2019

9/12/2019 1:30:00 PM
Get on the bandwagon...eat cabbage

What veggie do we harvest in the late summer and early fall?  It’s about cabbage today. I was reading an article about how cabbage can help prevent many health issues that we deal with in our daily life. I think we (at least many of us) should get on the bandwagon and promote eating cabbage and other cruciferous veggies to help in keeping our health in check.

From the article, “Recent studies support the traditional folk remedy of eating cabbage to help prevent cancer of the stomach, colon and rectal cancers. The National Academy of Sciences has linked eating cruciferous veggies like broccoli, kale, Brussels sprouts, cauliflower and cabbage with a lowered incidence of cancer. In fact, one to two servings a week can be good health insurance.” 

I might have to cancel my Blue Cross plan because I like all of these veggies plus it wouldn’t be hard to eat two of these veggies in a week. (There’s more information than I would like to share with you that is very interesting... perhaps another time.)

2 T. butter or stick margarine
4 c. shredded cabbage
2 c. diced fresh, seeded tomatoes
2 celery ribs, sliced about 1/4 inch thick
3/4 c. each, diced onion and green pepper
1/2 t. each, salt and dill weed

Melt butter in a large skillet, saute next five ingredients until veggies are tender, about 15-20 minutes. Season with salt and dill weed. Makes 5-6 servings.

Another stir fry recipe, ready in just 15 minutes. A good side dish to serve with a pork steak or chops.


6 bacon strips, diced
1 small head of cabbage, chopped
1 t. garlic powder
1/2 t. each, salt and dry mustard

In a large skillet, cook bacon over medium heat until crisp. Drain; remove to paper towels, saving 1 T. bacon drippings. Stir fry cabbage in drippings for five minutes. Add remaining ingredients and bacon; cook and stir until heated through. Makes five to six servings.


2 T. butter or margarine
4 c. shredded cabbage
1 c. shredded carrot
1/3 c. sliced green onion
2 eggs, slightly beaten
1 c. milk
1/4 c. plus 2 T. shredded Swiss cheese
1/2 t. seasoned salt
1 T. fresh, snipped parsley
2 T. shredded Parmesan cheese

In a large skillet, melt butter; saute first three ingredients until crisp tender. Transfer to a greased 1-1/2 quart baking dish, or 9x9 inch baking dish. In a bowl, combine next four ingredients,  pour over veggies. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean. Makes four cups.


How about a snack to have ready when the kids get home from school or to take to a sport event in a baggie, or camping, or at Gramma’s house when the grandkids stop by?

4 c. each, Cheerios and Chex (rice, corn or wheat) cereal
1 c. slivered almonds
2 T. each, baking cocoa and sugar
1/2 c. butter or margarine, melted
1 c. raisins or craisins
1-12 oz. pkg. vanilla or white chips

In a large bowl, combine cereals and almonds. In a small pan melt butter, combine cocoa, sugar and butter. Drizzle over cereal mixture; toss to coat. (I fold it in with a rubber scraper.) Pour into a greased or sprayed 9x13 inch baking pan. Bake at 250 degrees for one hour, stirring every 15 minutes. Cool completely. Stir in raisins and chips. Makes a bunch.

Thought for the Day: If you’re yearning for the old days just turn off the air conditioner.

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