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I can hardly believe it but I picked a head of cabbage in the garden that weighed 9 lbs. 5 oz. It’s called “late Dutch flat head” and it is more flat than round, like the kind you get in the store. The best thing is, there are six more the same size to pick. This is the year for me to make lots of kraut as our whole family likes it. Even our 5-year-old grandson enjoys eating kraut along with kielbasa (polish sausage) and browned potatoes. As of a week ago, I had two gallons of kraut “working” and with these size heads I can probably make a gallon using two heads. Well, it’s not about kraut today but it is very good for us whether it be steamed, sauteed with butter and onion, creamed, made into a variety of coleslaws or used as a wrapping for cabbage roll. So, lest I talk too much, I give you cabbage recipes.

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This reminds me of the coleslaw my mom used to make.

OLD-FASHIONED CABBAGE SALAD

1 t. salt

1/4 t. pepper

1/2 t. dry mustard

1/2 t. celery seed

2 T. sugar

1/4 c. diced green pepper

1 T. chopped red pepper or canned diced pimiento, drained

1 T. minced onion

3 T. salad oil

1/3 c. white vinegar

4 c. finely shredded or chopped cabbage (about little more than 1/2 a medium head)

In quart container, combine all ingredients except cabbage; shake well. Put cabbage in a large bowl and drizzle with the first ingredients. Refrigerate at least three hours. Just before serving, gently stir and drain off some of the dressing. Garnish with pimiento stuffed olives if you wish. Serves six.

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Now this coleslaw has some fruit in it and it’s not apples.

CREAMY PEAR COLESLAW

3 c. shredded cabbage (1/2 medium)

2 firm, ripe pears, diced

1/3 c. salad dressing (if too dry, add a bit more)

2 T. orange juice

1/8 t. salt

1/8-1/4 t. nutmeg

finely shredded orange peel (optional)

Toss cabbage and pears in large bowl. Mix rest of ingredients except orange peel; toss with cabbage. Garnish with orange peel. Serves 4.

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Cabbage for company? Why not!

COMPANY CABBAGE AND CHEESE CASSEROLE

1 small head cabbage, coarsely chopped

salt and pepper

1 can cream of celery soup

1 c. cubed processed cheese

1/4 c. crumbled, fried bacon, drained

Cook cabbage in 3/4 c. water until tender-crisp, about 5 minutes. Drain. Put cabbage in 2-1/2 qt. casserole. Season with salt and pepper. Pour soup over top and arrange cheese over soup. Sprinkle bacon over top. Bake at 350 degrees for 35-40 minutes or until bubbly. Serves 6.

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This is a quick way of making a creamed cabbage dish. The recipe dates from 1891.

CREAMED CABBAGE

STOVE-TOP DISH

1 medium head cabbage

1 c. water

1 gill (1/2 cup) cream or half and half, plus 2 t. butter

1-1/2 T. butter

salt and pepper to taste

Slice cabbage as you would for coleslaw. Cook in saucepan until tender (3-4 minutes), drain. Return to saucepan. Add cream, butter, salt and pepper. Simmer 2-3 minutes. Serves 4.

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I’ve been giving you recipes using green cabbage. How about a recipe using red cabbage.

RED CABBAGE CASSEROLE

1 T. shortening

8 c. shredded red cabbage (about 1 medium head)

1 medium onion, chopped ( 1 c.)

1/2 c. vinegar or lemon juice

1/4 c. sugar

1 t. salt

1 large apple, chopped (McIntosh, Golden Delicious)

1/4 c. red currant jelly

In Dutch oven, melt shortening. Add next five ingredients and mix well. Cover and cook over medium heat 10-15 minutes or till cabbage is crisp-tender, stirring occasionally. Add apples; cook 10-15 minutes more or until cabbage and apples are tender. Stir in jelly until melted. Makes eight servings.

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Thought for the day: Work is the greatest thing in the world, so we should always save some of it for tomorrow.

Have a great Labor Day weekend, but don’t labor too much. One of our daughter’s was born on Labor Day, 40 years ago and fortunately I didn’t have to labor long. Happy big 4-0 Terri.

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