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CABBAGE - Капуста


Select a small firm head. Cut it in half and with a sharp knife or a slaw cutter slice it very thin. Cover with cold water and let stand one-half hour. Drain, wrap in a cloth and place on ice or in a cold place until ready to use. Combine with any salad dressing, or fold into one package of gelatin prepared according to directions, and mold.


l /2 head cabbage
1 teaspoon mustard
6 eggs
2 teaspoons melted butter
l /2 cup sugar
¼ cup vinegar
1/4 teaspoon salt
Cut the cabbage in several parts, and wash it well. Remove the core and any wilted or tough leaves and chop the remainder with a sharp knife. Cook the eggs hard, chop five of them, place the chopped cabbage in a salad bowl, add the chopped eggs, and toss and fold lightly together. Mix the sugar, salt, mustard, melted butter and vinegar and pour this liquid over the cabbage and eggs. Toss again lightly with a fork held in each hand, arrange in a dish, and garnish with the remaining egg cut in slices.


l/4 cup vinegar
1 tablespoon butter or other fat
l/4 teaspoons salt
l /4 teaspoon pepper
2 tablespoons cream
1 tablespoon sugar
3 cups cabbage
3 eggs
Heat vinegar and seasonings (including the sugar and fat) to boiling, beat eggs and add hot vinegar mixture to them very slowly. Cook in double boiler until the mixture thickens and then add cream. Remove the dressing from the fire and pour it while hot over the cabbage. Garnish with rings of hard-cooked eggs and serve when cold.

Cold Slaw

Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful mustard, salt and sugar, and pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put in a glass bowl.

Potato Stuffed Cabbage

1 head cabbage
5 pounds potatoes, peeled
2 onions
1/2 cup rice, raw
1 teaspoon dried dill weed
1/4 teaspoon black pepper, ground
2 egg whites
28 ounces tomatoes
1 apple, peeled and sliced
1/4 teaspoon ground ginger

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 tablespoon of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.

Cabbage Soup (Recipe of Love)

1 cabbage
1 onion, chopped
Salt and pepper
2 oz. dripping
1 oz. flour
2-3 pt. stock
8 Frankfurters

Cut the hard stalk from the cabbage and shred rest finely. Brown it in the dripping with the onion and flour, season with salt and pepper, then add the stock and simmer for about an hour. Boil the sausages separately; cut them in slices and add to the soup just before serving.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

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