Cabbage is enjoyed both cooked and raw. Sometimes shredded, sometimes cut in wedges, it appears in many kinds of dishes of differing national backgrounds. There are hot and cold salads of German descent, vegetable medleys with an oriental influence, and hearty stuffed cabbage leaves from many lands.

Short time cooking is best for cabbage. Overcooking makes it unpleasantly strong in flavor and causes loss of color and nutritional value. Strong cabbage odor can be lessened and the good flavor maintained if the cover of the pan in which the cabbage is cooked is removed during the first five minutes of cooking.

To keep the rich color in red cabbage, lemon juice or vinegar is added to the cooking water to make the liquid slightly acid. Red cabbage turns purple blue in neutral water and an unpleasant green shade in alkaline cooking water.

Varying amounts and kinds of liquid are used in cooking cabbage. Panned or steamed cabbage is cooked until crisp tender using a little butter or margarine and just the water that clings to the freshly washed leaves as moisture. Bacon drippings substituted for the butter contribute their own distinctive smoked flavor to the finished dish. Country style cabbage has cream added just before serving. Wedges of cabbage are often added to the broth in which corned beef is cooked. Or, they may be cooked in a small amount of boiling salted water and served with a cheese sauce. Sometimes other vegetables are cooked with the cabbage. Celery, green pepper, and carrots are colorful choices.

Try one of these easy cabbage recipes:

Pan-fried Cabbage

In a skillet fry 3 slices bacon until crisply cooked. After it is crisp, crumble the bacon. Drain and reserve the grease. Return 2 tablespoons of the grease back to the skillet. Toss 4 cups shredded cabbage into the hot grease. Cook over low about 10 minutes, or until tender. Add 1 tablespoon lemon juice, 1/4 teaspoon salt, and dash of pepper. Garnish the cooked cabbage with crumbled bacon.

Country Style Cabbage

Melt 1/4 cup butter in a skillet with 1/2 teaspoon salt and dash of pepper. Add 1 medium head of cabbage, shredded; Cover and cook 5 to 6 minutes stirring occasionally. Blend 1/4 cup light cream into the mixture. Cook 2 minutes longer or until mixture is heated through.

When selecting cabbage, choose only the cabbage that have compact heads that are firm. They should have crispy leaves without any browning on them. Try some fresh cabbage, it can be a very delicious vegetable.