Cooking in Season with: Cabbage & More

With its tight-packed leaves forming a firm “head,” cabbage has been grown for thousands of years. Ancient Romans not only ate it soaked in vinegar, but also used its leaves to bind wounds and reduce infection. New World explorers added it to their ship’s stores because it stores well and helped stave off the scurvy so common among sailors, and modern studies confirm its high vitamin C content and antibacterial and anti-inflammatory properties.

Amanda Cunningham, Staff Writer


Roasted Brussels Sprouts

Brenda Thompson, Gainesville, Virginia


16-oz. bag fresh brussels sprouts
3 tablespoons olive oil
3 large cloves garlic, minced
1 tablespoon balsamic vinegar


Wash and trim ends off each brussels sprout, then slice lengthwise. Heat olive oil in a large, oven-safe skillet. Add garlic, cover and cook 2-3 minutes. Place brussels sprouts cut side down on top of garlic, cover and cook over medium heat for 10-15 minutes. Meanwhile, preheat oven to 400 degrees. Add balsamic vinegar to skillet and shake to combine. Add salt to taste. Place skillet in oven and roast for 10-12 minutes. Serves 4.


From our Readers:

Sweet & Sour Cabbage with Bacon

Deborah Plautz, Nathalie, Virginia


¼ cup cider vinegar
¼ cup sugar
3 tablespoons soy sauce
1 teaspoon vegetable or canola oil
4 slices bacon, cut in 2″ strips
1 medium head cabbage, cored and cut in 2″ pieces
1 medium onion, sliced thin


Mix vinegar, sugar and soy sauce in a bowl and set aside. Heat oil over medium setting and cook bacon. Remove bacon from oil and add onion and cabbage. Cook until slightly soft, about 8-10 minutes. Add vinegar mixture, stir gently and cook an additional 10 minutes. Gently stir in bacon.


From our Readers:

Lollee’s Cabbage Surprise

Cheryl Simpson, Mechanicsville, Virginia


2 tablespoons butter
2 tablespoons olive oil
2 medium onions, sliced
1 medium cabbage, chopped
6 medium tomatoes, chopped
Salt, pepper, parsley, garlic powder
15 slices cooked bacon, crumbled
2 cups shredded mozzarella


Heat butter and olive oil in a large skillet; sauté onions until tender. Add, cabbage, continuing to sauté. Add tomatoes, cooking until tender. Drain excess liquid, season to taste, and put in a two-quart casserole. Sprinkle with bacon and cheese. Bake at 350 for 20 minutes, until cheese is melted.


From Our Readers:

Creamed Cabbage with Cheese

Sandra Peters, Millboro, Virginia


1 medium-sized head cabbage
1 cup grated cheese
2 tablespoons butter
2 tablespoons flour
1 cup milk
1⁄4 teaspoon salt
1⁄8 teaspoon paprika
2 tablespoons minced onion
2 tablespoons minced parsley
1⁄3 cup breadcrumbs


Shred the cabbage and cook in a small amount of salted boiling water until tender, but still crisp, 7 to 8 minutes. Drain well; layer cabbage and cheese in a greased baking dish. Melt butter, blend in flour and stir milk in slowly. Cook and stir until sauce comes to a boil. Add salt, paprika, onion and parsley. Pour sauce over cabbage and sprinkle with bread crumbs. Bake at 400 degrees for 15 to 20 minutes until crumbs are brown. Serves 6.



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