Do you like cabbage? If so this week's recipes are just for you

Cabbage. What can I tell you about this veggie that you don’t know already? Well, listen up. If you want cabbage to be less gassy, parboil it for five minutes, drain, rinse in cold water, then cook it again in fresh water to the consistency you like. (What a way to start this column, but it works!) One pound of cabbage will make five firmly packed cups of shredded cabbage. This will cook down to a little over three cups drained, unless you overcook it. Then it will measure about 2 1/2 cups. Red cabbage will keep its color while cooking if you add 1 T. of either lemon juice or vinegar to each one cup of cooking water. Try steaming cabbage instead of boiling it. Steam shredded cabbage about 10 minutes or cabbage cut in chunks for a little longer. Now, it’s recipes.

CABBAGE AND  BEAN SOUP
2 T. olive oil
3 c. thinly sliced or chopped cabbage
1 c. coarsely chopped onion
3 cloves garlic, minced
1 t. caraway seeds - optional
2 10-1/2 oz. cans chicken broth, plus two cans water, or 5 c. vegetable broth
1-15 oz. can kidney, black or pinto beans, undrained
1-1/2 c. whole-wheat elbow macaroni (substitute regular macaroni if you wish)

Salt and pepper to taste Hot pepper sauce to taste Heat oil in a Dutch oven or large saucepan over medium-high heat; add cabbage, onions, garlic and caraway seed if using. Reduce heat to medium and saute, stirring often, 8-10 minutes until most of the cabbage begins to wilt and onions become translucent. Add broth, water and beans; bring to boiling. Stir in pasta, salt and pepper and hot sauce to taste. Reduce heat to medium-low and cook at a slow boil, covered, until al dente, 8-10 minutes or according to package directions. Makes eight servings. Note: A crusty bread, such as French bread or hard rolls rounds out this hearty soup.

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CABBAGE AND CHEESE CASSEROLE
7 c. coarsely chopped green cabbage (small head about 1-1/4 lb.)
3/4 c. water
Salt and pepper
1 can cream of celery soup, undiluted
1 c. cubed process cheese (Velveeta)
1/4 c. crumbled, fried bacon

Cook cabbage in water until tender crisp, five minutes; drain well. Put cabbage into a greased three quart casserole dish. Season with salt and pepper to taste. Turn soup into a small bowl; whisk to make it smooth. Spoon over cabbage. Arrange cheese over soup. Sprinkle bacon over top. Bake at 350 degrees 30-40 minutes or until bubbly and tender. Serves six.

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PENNSYLVANIA DUTCH COLESLAW
1 medium head green cabbage, shredded (about 8 c.) 1 c. shredded red cabbage 4 medium size carrots, shredded 1 c. mayo 2 T. cider vinegar 1/2 c. sugar 3/4 t. salt 1/4 t. pepper In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine rest of ingredients; pour over cabbage mixture. Toss well and refrigerate overnight or about nine hours. Makes 10-12 servings.

Don’t forget tonight is ‘All Hallows Eve”, also known as Halloween. Be watchful of the little ghosts and goblins running from house to house for treats. Whoever had the idea of having parties at churchs with the “older kids” helping the young ones keep busy playing games and “winning” their candy had the right idea. They still got a lot of candy and have a lot of fun, safely. Have a safe, fun Halloween.

Thought for the Day: If you are all wrapped up in yourself, you’re overdressed.