There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties. Chinese varieties are also available. The two most common types of Chinese cabbage are Bok Choy and Napa cabbage. Chinese cabbage cooks in less time than standard U.S. types, but can be prepared in the same ways. Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried.



Braised Cabbage

1 teaspoon unsalted butter
1-1/2 lbs. cabbage (cut as for slaw)
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon mace
3 tablespoons cider vinegar
1/4 cup dry red wine or water
1/2 cup water

Melt butter in a heavy non-reactive saucepan or skillet over medium heat.

Sauté cabbage, stirring frequently, until it begins to wilt. Add remaining ingredients and salt and pepper to taste. Increase heat to medium high and boil 20 minutes or until cabbage is tender and most of liquid has evaporated.

CABBAGE LASAGNA


1 pound extra lean ground beef
1 small to medium head of cabbage
1/2 cup ricotta cheese
1 tablespoon Parmesan cheese
1/4 cup green onions, chopped
1 tablespoon parsley flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 jar spaghetti sauce
4 ounces low-fat mozzarella cheese, grated

Brown ground beef, draining excess fat.
Cook cabbage until tender, drain well.
Mix ricotta cheese with ground beef; add Parmesan cheese, green onions, parsley, Italian seasoning and garlic powder. Spray casserole dish with non-stick cooking spray and line bottom of dish with cabbage. Spread beef mixture on top and cover with remaining cabbage. Pour spaghetti sauce over cabbage and top with mozzarella cheese. Bake at 350 degrees F for approximately 1 hour.

BUBBLE & SQUEAK
This is a very old dish, used as a way to finish up the leftovers. The name comes from what happens when you cook it. Serves 6.


1 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cooked, cubed ham or beef
1 tablespoon butter
3 cups potatoes, mashed
1 teaspoon paprika
Salt and pepper to taste


1. In a large saucepan, cook cabbage in small amount of water until done, about 5 minutes. Drain, remove cabbage and set aside.
2. In same pan, saute bacon and onion until soft, add ham, and cook until heated through.
3. Stir in butter, then add the cooked cabbage.
4. Mix in potatoes and stir well. Season with paprika, salt and pepper.
5. Cook for additional 15 minutes without stirring, so that the edges and underside are browned but not stuck.
6. Serve piping hot.

the "bubble" is from the ingredients cooking in the pan -

the "squeak" is from the sound of the cabbage cooking

CABBAGE AND NOODLES


1 head cabbage , shredded
4 cups egg noodles, broken
1 tbsp butter
3 cups chopped onion
salt and pepper
1 chicken stock cube (dissolved)


Steam shredded cabbage for about 10 minutes.

Meanwhile, cook egg noodles in boiling water just until softened.

In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.

CABBAGE STROGANOFF


1 head green cabbage, finely shredded
1 teaspoon salt
1 inch water in large pan
2 tablespoons butter
1 tablespoon white vinegar
1 tablespoon sugar
1 cup sour cream
Salt to taste
Paprika


Boil cabbage in salted water, tightly covered, for 5 to 10 minutes; drain well. Add butter to cabbage and toss. Add vinegar, sugar, sour cream, and salt to taste; toss again. Place in a 1-1/2 quart buttered casserole; garnish with paprika.

Bake uncovered at 350 degrees for about 20 minutes, or until hot.

Serves 6