Cabbage Chop Suey


Chop together ½ head chilled cabbage, 4 stalks celery, 1 chilled green pepper, 1 large onion; saute’ with low heat in vegetable oil for 10 minutes; add and stir in 2-3 Tbsp. soy sauce and dash of paprika.  Serve with steamed or fried brown rice.


Another Version:

Chinese Style Cabbage


1 Tbsp. shortening

3 cups finely shredded cabbage

1 cup celery, chopped

1 green pepper, chopped

1 onion, chopped

1 tsp. salt

1/8 tsp. pepper

Heat shortening in skillet.  Drop in vegetables; stir well.  Cover tightly.  Steam 5 min., stirring several times.  Season with salt & pepper.  * 1 Tbsp. soy sauce may be added just before serving.  Serve immediately.  4 servings.


Saute’d Cabbage


Cook ½ head chilled, shredded cabbage with 1 Tbsp. each hot water and oil; cover utensil and cook over low heat 8 minutes.


With Bacon:  Pan broil 2 slices of bacon, remove when crisp, drain fat, and saute’ shredded cabbage until tender; salt, and sprinkle chopped bacon over top.


With Purple Cabbage:  Cook equal parts shredded green and purple cabbage.  Purple cabbage should be shredded finer than green cabbage so that both will be tender at the same time; if carefully prepared, this combination is both beautiful and delicious.


Purple Cabbage


Use large utensil; pan broil until crisp: 1 slice bacon.  Remove bacon and add:

1 Tbsp. brown sugar

2 Tbsp. water

½ tsp. salt

2 Tbsp. lemon juice

2 diced tart apples

dash of nutmeg

½ head finely shredded purple cabbage

To prevent discoloration, stir or toss cabbage until well moistened.  Cover utensil and simmer 20 minutes, or until tender.  Increase heat to evaporate off moisture.


Savory Cabbage


Cook 5 cups shredded cabbage covered in 1 quart boiling salted water 7 minutes or ‘til tender; drain well.  Combine 3 Tbsp. melted butter, 1 tsp. each lemon juice and horseradish, and ½ each tsp. salt and sugar; mix with cabbage.  Serves 4 to 6.


Pennsylvania Red Cabbage


2 Tbsp. bacon drippings

4 cups shredded red cabbage

2 cups cubed unpared apple

¼ cup brown sugar

¼ cup vinegar

¼ cup water

1-1/4 tsp. salt

½ tsp. caraway seed

Heat drippings in skillet; add remaining ingredients and dash pepper.  Cover tightly; cook over low heat, stirring occasionally.  For crisp cabbage, cook 15 minutes; for tender, 25-30 minutes.  Makes 4-5 servings.