by Marlis Ziegler
Columnist

Our family likes cabbage; either cooked or in a salad. We always produced more cabbage than we needed.

I have tried my hand at making sauerkraut; only once in a crock and that was pretty smelly! I have my Grandma Fahrlander’s crock; my dad told me how his family made kraut in that crock years ago. My husband’s Aunt Ida instructed me in making kraut in wide mouth quart jars. I put shredded cabbage in the jars with salt and added boiling water; put lids on loosely. Set the jars on newspapers in a shallow tray in a warm area to ferment; that smell was not too pleasant either. When the kraut stopped bubbling; I processed the jars of kraut in a boiling water bath for 20 minutes.

The end product was very good, but now I prefer to purchase the cans in the store. Creamed cabbage is a favorite vegetable to serve with meat loaf and baked potatoes. I usually steam about 3 cups shredded cabbage and make a medium white sauce with lots of pepper. Another favorite is Cedric’s Casserole; it’s low in calories and very flavorful, with cabbage instead of pasta as the main ingredient.

Cedric’s Casserole

1 Pound lean hamburger

1 Medium onion chopped

Brown hamburger add chopped onion and cook until onions are softened.

Steam about 4 cups of chopped cabbage; stir in 1 can tomato soup.

Add the hamburger and onion mixture, still well. Season with salt and pepper.

Bake 325 for 20 minutes, uncovered. You can skip the oven, if you are short on time.

Questions or comments:

marlisz@aol.com