Veggies...what are they good for?

Cabbage

The cabbage (Brassica oleracea, Capitata Group), is a plant of the Family Brassicacae (or Cruciferae). It is a herbaceous, biennial, and dicotyledonous flowering plant with leaves forming a characteristic compact cluster. Cabbages grown late in autumn and in the beginning of winter are called coleworts. The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. (http://en.wikipedia.org/wiki/Cabbage)

Vegetable Cabbage Slaw

• 2 Cups shredded cabbage
• 1 Cup chopped celery
• 1 Carrot, shredded
• 1 Green pepper, chopped
• 1 Cucumber, sliced
• 1 Small onion, chopped fine
• 4-6 Radishes, sliced thin
• ¼ Cup sugar
• 1 Teaspoon salt
• ½ Teaspoon dry mustard
• ¼ Cup cream
• 3 Tablespoons vinegar

Combine vegetables, mix well. Mix together remaining ingredients and gently stir in to the vegetables. Chill before serving. (The Practical Produce Cookbook, pg. 45)

Sweet and Sour Cabbage

• 2 Tablespoons oil (or bacon drippings)
• 2 Tablespoons chopped onion
• 6 Cups shredded cabbage
• 1 Unpeeled tart apple, diced
• ¼ Cup brown sugar, packed
• ½ Teaspoon salt
• ½ Cup water
• ¼ Cup vinegar

Heat oil in a large kettle. Add onion and sauté until tender. Add remaining ingredients. Cook covered, over low heat, stirring occasionally. Cook approximately 15 minutes.
(The Practical Produce Cookbook, pg. 47)