November 1, 2012 at 8:51 a.m.

Still in the cabbage mode

Still in the cabbage mode
Still in the cabbage mode

Today when I flipped my calendar page I thought I must be dreaming. Where did October go? Well, it’s November and that’s just the way it is. I’ve been watching the squirrels scurrying across the road with acorns in their mouths, looking for a place to hide them for our upcoming theater of seasons. My thoughts bring me to soups, stews, lots of casserole meals or what I call comfort foods. I’m still in the cabbage mode so today it’s casserole recipes, using this vitamin C rich, cruciferous vegetable.

CREAMY CABBAGE CASSEROLE
1 large head cabbage, coarsely shredded
3/4 c. diced onion
5 T. butter or margarine, divided
1 can cream of mushroom or cream of celery soup, undiluted
8 oz. process cheese, cubed
1/3 c. dry bread crumbs or crushed saltine crackers In a Dutch oven or large saucepan, cook cabbage in boiling water, just barely covering it, until tender; drain well. Return cabbage to saucepan. In a large skillet, over medium heat saute onion in 2 T. butter until tender. Stir in soup. Add cheese; stirring until melted. Remove from heat and stir into cabbage. Transfer to ungreased 2 qt. baking dish. In a small skillet, melt rest of butter. Add crumbs, cook and stir till lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 20-30 minutes or until heated through. Makes six - eight servings. Note: If topping is getting too brown, cover casserole loosely with foil.

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This dish is kinda like eating a pizza!
CORNED BEEF AND CABBAGE BAKE
1/4 c. butter or margarine
4 c. coarsely chopped cabbage
3/4 c. diced onion
1 t. caraway seeds, optional
1-12 oz. can corned beef or 12 oz. deli corned beef, chopped
2 c. shredded Swiss cheese
1/3 c. thousand Island dressing
2 tubes refrigerated buttermilk biscuits In a large skillet, melt butter; stir in cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or till cabbage is crisp-tender, stirring occasionally; set aside. Meanwhile, in a large bowl, combine corned beef, cheese and salad dressing. Separate biscuits; put 10 biscuits in two ungreased 9” round baking pans. Press biscuits onto the bottom and half way up the sides of pans. Put half of cabbage mixture in each pan; top with half of corned beef mixture in each pan. Bake, uncovered, at 350 degrees for 20-25 minutes until biscuits are golden brown. Cut into wedges. Makes two casseroles. Lots of notes here: If getting corned beef from the deli, have them slice the meat 1/4” thick. If you don’t like Swiss cheese, use Provolone. Substitute 1/4 c. mayonnaise plus 1-1/2 T. chili sauce or ketchup for Thousand Island dressing.

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This casserole has much the same flavor as cabbage rolls but is much easier to prepare.
BURGER ‘N CABBAGE CASSEROLE
1 lb. lean hamburger
1 medium onion, chopped
2 T. butter or margarine
1 c. finely shredded carrots
3 c. finely shredded cabbage
1/2 t. salt
1/8 t. pepper
1-16 oz. jar herb-style spaghetti sauce
1 T. Worcestershire sauce
1/2 c. shredded, medium Cheddar cheese In a medium skillet, saute onion in butter till soft, but not brown. Add burger; cook, breaking up until meat loses its pink color. In a 2 qt. buttered baking dish, layer carrots and half the cabbage. Sprinkle with pepper. Add meat mixture, pressing down slightly. Add rest of cabbage. Combine spaghetti and Worcestershire sauce. Pour sauce over top of casserole; cover. Bake at 350 degrees for about 45 minutes or until cabbage is tender. Sprinkle cheese on top; bake, uncovered for 65-70 minutes or till cheese is melted. Makes four servings.

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Thought for the Day: Remember, Tuesday is election day - be sure to vote. Don’t think your one vote doesn’t count. It does! Please vote - it is so important.


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