Cooking cabbage that's sweet, sour and crunchy

Recipe Finder

December 10, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

A spaghetti sauce made with tomato juice and a sweet and sour red cabbage are the orders of the day.

Louis Evans of Baltimore requested the spaghetti-sauce recipe. "I remember it at an elementary school dinner, and it was delicious," he writes. Beverly Clark of Weedsport, N.Y., supplied the recipe.

Rachelann Plucker of Sioux Falls, S.D., requested a recipe for sweet and sour cabbage. The recipe chosen was from Lynn Stiegler of Beaverbrook. Other responses came from Betsy Hedeman of Relay, Eloise DeLong of Baltimore and Pam Sievertsen of Walla Walla, Wash. Stiegler notes that her recipe is nonfat and low in sodium.

Sweet and Sour Cabbage

Serves 6 to 8 as a side dish

1 cup chopped yellow onion

1/4 cup water

5 cups finely shredded red cabbage

2 cups peeled and diced firm apples

1/2 cup water

1/4 cup loosely packed brown sugar

1/4 cup cider vinegar or wine vinegar

pepper, to taste

Put onion and 1/4 cup water in a vented, microwave-safe container. Cook on high 3 to 4 minutes until onion is translucent.

Place onions in a large pot, add cabbage, apple and 1/2 cup water and stir. Cook covered over low heat for 10 minutes, or until apple and cabbage are tender.

Add sugar, vinegar and pepper. Mix gently and serve.

Tester Laura Reiley believes that the addition of a 1/4 teaspoon salt improves the recipe. "But it is still appealing without it," she says. "The cabbage maintains some of its crunch, and the apple (I used Granny Smith) and vinegar are what gives [the dish] its zest."

She adds, "If you don't want to dirty another container, it works just as well if you don't put the chopped onion in the microwave, but opt instead for sauteing it in the same pot as the cabbage."

Meat Sauce for Spaghetti

Makes approximately 10 servings

2 tablespoons olive oil

1 large yellow onion, chopped

1 clove garlic (more if desired)

2-3 tablespoons dried parsley

2 pounds ground chuck

3 teaspoons salt

1/2 teaspoon pepper

3 teaspoons Worcestershire sauce

1 (46-ounce) can tomato juice

1 small can tomato paste

Saute onion, garlic and parsley in oil until soft. Add ground chuck and seasonings. In another pan, heat tomato juice and tomato paste. When meat mixture is browned, add to tomato mixture with slotted spoon to allow meat fat to drain. Simmer at least one hour.

Tester Laura Reiley notes that the sauce was perfectly edible, but a little bland. "I would add fresh oregano, or a bay leaf at the very least," she says.

Recipe requests

Doris M. Cevis of Street is looking for "a very old recipe for a yeast bread which my mother made when we were small children. It was made in rolls and was very golden inside. Some ingredients were nutmeg, eggs, sugar, yeast, white flour and cinnamon. If you can locate one, I'd greatly appreciate it."

Janet Leih of Canton, S.D., wants a recipe for persimmon pudding. She she says had the recipe "some 25 years ago but have lost it. It is not a steamed pudding but a cornstarch-like pudding that is delicious."

Judy Wilkerson of Edgemont, S.D., wants a recipe the name of which she doesn't know. "It is like a Christmas treat and three of the ingredients are Fruit Loops, white almond bark and marshmallows. I hope someone can help me."

If you are looking for a recipe or can answer a request for a long-gone recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 12/10/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.