Calico Cabbage Recipe
Ingredients
| 1 small head of cabbage, weighing about 1 1/2 pounds | ||
| Carrots | 3 Large | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| 1 medium-size onion, chopped (1/2 cup) | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 4 Tablespoon | |
Directions
GETTING READY
1) Remove and discard loose outer leaves of cabbage.
2) In order to shred cabbage, quarter the head through the stem, then cut out the core and discard.
MAKING
3) Take a large bowl and place the shredded cabbage in it.
4) Peel the carrots and shred into thin long slices.
5) Add the carrots to the shredded cabbage along with celery, onion, sugar, salt and pepper and toss to mix well.
6) Take a buttered 12-cup baking dish and using a slotted spoon, put the above mixture in it. Add slices of butter or margarine over the mixture. Cover the dish.
7) Bake in moderate oven (350°) 1 hour, until vegetables are just soft enough.
SERVING
8) If you desire, sprinkle paprika before serving,
1) Remove and discard loose outer leaves of cabbage.
2) In order to shred cabbage, quarter the head through the stem, then cut out the core and discard.
MAKING
3) Take a large bowl and place the shredded cabbage in it.
4) Peel the carrots and shred into thin long slices.
5) Add the carrots to the shredded cabbage along with celery, onion, sugar, salt and pepper and toss to mix well.
6) Take a buttered 12-cup baking dish and using a slotted spoon, put the above mixture in it. Add slices of butter or margarine over the mixture. Cover the dish.
7) Bake in moderate oven (350°) 1 hour, until vegetables are just soft enough.
SERVING
8) If you desire, sprinkle paprika before serving,
Chef
