Spiral Path Farm - Virtual Cookbook

2 C fresh spinach leaves, sliced thin
1 C red cabbage, Slice VERY finely
½ C radish, sliced thin (or use tomatoes, red peppers, your favorite)

Place spinach on a plate, top with cabbage and radish. Drizzle with your favorite oil/vinegar dressing. Very beautiful colors and taste..

1 Medium head cabbage
Shred to make 8 cups

In large bowl:
gently toss Shredded cabbage
1 Green pepper
2/3 cup diced celery
2/3 cup finely shredded carrots
½ cup sliced radishes
2 Tablespoon minced onion

Combine for dressing:
1 cup mayonnaise or cooked salad dressing
2 tablespoons milk
2 tablespoons vinegar or lemon juice
1 teaspoon sugar
3/4teaspoon salt
1/4 teaspoon black pepper
¼ teaspoon Paprika

Mix well. Pour over vegetables and toss gently. Cover and chill
Anne Weaver, Blue Ball, PA

Dressing: combine in saucepan
2 cup sugar
1 teaspoon salt
1 cup vinegar
1/8 teaspoon black pepper
1-2 teaspoon celery seed

Bring to boil. Remove from heat. When cool, add to cabbage Mix well.
Can be made into large amounts and stored in refrigerator or freezer. Keeps in refrigerator several months.
Store in tightly covered containers

Recipes from More-With-Less Cookbook
Loretta Leatherman, Akron, PA

8 Large Cabbage Leaves, with no holes
pinch of salt
1 cup bulgur
1cup sunflower seeds or walnut pieces
1 tablespoon unrefined corn oil
1 c up diced onions
1 cup peeled & diced carrots
1 tablespoon minced garlic
¾ teaspoon ground thyme
1 tablespoon dried basil
2 teaspoons paprika
2 tablespoons white miso, dissolved in 2 tablespoons water
3 tablespoons tamari

Blanch cabbage leaves in boiling water 3-5 minutes, until soft but not cooked completely. Set aside. Bring to a boil 2 cups water with pinch of salt. Stir in bulgur, cover, and simmer 4-5 minutes. Remove from heat and let stand 15 minutes. Roast sunflower seeds or walnut pieces at 350 degrees about 10 minutes, until lightly browned. Heat corn oil in saucepan; add onions, carrots, garlic, and spices; sauté 5 minutes, stirring constantly. Add miso and tamari. Stir in roasted seeds or nuts and bulgur.

Roll each cabbage leaf as follows: Place ½ cup filling at the top of the leaf and make one roll down the leaf while pressing firmly; fold the sides into the center and continue rolling the leaf downward at least one more time. Oil and 8-inch square baking dish and place cabbage rolls in dish, seam down. Pour 1 cup water over rolls; cover dish with foil.

Bake at 350 degrees for 30 minutes. Serve hot with a sauce of your choice.

Toss the following ingredients:
5 c. shredded cabbage
1/3 C. chopped walnuts
1/4. c. chopped celery
¼ c. chopped onion
¼ c. chopped bell pepper
¼ c. chopped dried cranberries
Mix together and then mix with the above salad:
¼ c. mayonnaise
1 T. sweet pickle relish
1 T. Dijon mustard
1 T. honey
¼ T. white pepper
¼ T. celery seed
salt & pepper to taste

Coleslaw
submitted by member Jan Nolting Carter

1 c cider vinegar
1 ½- 2 c. granulated sugar
4 cups finely shredded cabbage
1 ½ tsp celery seed
1 ½ tsp mustard seed
1 ½ tsp poppy seed
Salt and pepper
1 red pepper
1 green pepper

Dissolve the sugar in vinegar. Shred cabbage; chop peppers and combine with seeds and salt and pepper to taste. Pour dissolved vinegar and sugar over all; combine and refrigerate. This freezes very well so you can enjoy it over time!

Mince 3 cloves garlic
Slice and chop 1 small cabbage
Slice into strips 3 sweet peppers, different colors if available

Half lengthwise, 2 red chili peppers. Remove seeds and pulp, slice into thin strips and then mince (or leave in strips.) Cover a deep fry pan with olive oil and heat to hot. Add all ingredients and generously salt and black pepper. Stir and fry on high heat until cabbage wilts and even further till it begin to brown. Stir frequently. Great on sandwiches with a sharp or provolone cheese. Add to rice or potatoes also. Delicious and warms the belly.

2 C shredded cabbage
2 large carrots, shredded
1 medium red pepper, chopped
1 onion, finely diced
2 T parsley, chopped
1/2 cup raisins (soaked in 2 cups hot water then drained)

Combine the above ingredients in a large bowl, and then dress with the dressing below. You could also garnish with ½ cup roasted peanuts or sunflower seeds

Dressing:
Whisk until blended:
2 t red wine vinegar
3 T olive oil
1 t salt
fresh ground black pepper to taste

FRIED CABBAGE (succulent and tasty)
***A Brownback lunch favorite***

1 head of cabbage, sliced and chopped fine
1/4 C oil
1 onion
2 cloves garlic
Salt and pepper to taste

Sauté cabbage and other vegetables in a very large fry pan. Continue to fry for about 15 minutes on medium to high heat, stirring often. Allow to brown. Serve plain or top off a sandwich

PUREE OF WINTER GREENS

4 C chicken broth
3 T canola or butter
1-1/2 chopped kale
1 C chopped collards
2 C shredded cabbage
4 onions or leeks, chopped
3 T flour
1-2 C low-fat milk
Salt & pepper to taste.

Bring broth to boil in saucepan. Add all greens. Simmer covered and cook until tender. Cool slightly. Puree in blender or food processor till smooth. Return pureed mix to pan and keep on low. In another pan, blend oil and flour and cook until bubbly. Add 1 C milk and cook until thick, stirring constantly. Fold milk mix into greens mix. Add more milk if too thick, should be a thick soup. Season to taste with salt and pepper.

MINESTRONE DA VINCI
Recipe submitted by Yvonne Milspaw
(This is an excellent vegetable soup. Warning: do not substitute anything the first time you make this, except as noted-nothing I have tried, either adding or subtracting-works as well as this basic recipe)

1/4 cup olive oil
5 cloves garlic, chopped fine
2 onions, chopped
4 stalks celery, chopped
2 carrots, chopped
Sauté in large soup kettle until onions are translucent
Add: 10 oz. Swiss chard, kale or spinach, cut in strips
1/2 head small cabbage, shredded
3 medium potatoes, peeled and cubed
4 tomatoes, skin removed and quartered OR 1 jar of canned tomatoes
1 - 2 cups bouillon (chicken, beef or vegetable all work, but I like beef the best)
Parmesan cheese rind

Simmer gently for three hours until veggie shapes are starting to merge. You may need to add more liquid.

Add: 1 can cannelloni beans or other small white beans
1/2- 1 cup rice OR tiny pasta
salt, pepper, basil and/or oregano to taste.
Serve with a drizzle of olive oil and a sprinkling of Parmesan cheese on top. Some people like to add chopped zucchini to this recipe, but no one in our family likes it that way.

2 C finely grated red cabbage
1 C finely grated carrots
1/2 C raisins
1/2 C finely minced green pepper
1/4 slivered almonds-optional

Combine and pour on 1/2 C Italian salad dressing. Allow to sit 15 minutes. A delicious side dish.

1-16 oz. can of tomato wedges in tomato juice, reserving juice
1 tsp. instant beef bouillon
3 cups shredded cabbage

In medium skillet, heat reserved tomato juice and bouillon until bouillon is dissolved. Stir in cabbage. Cover tightly, and cook for 3 minutes, stirring occasionally. Stir in tomatoes and cook until cabbage is crisp-tender and tomatoes are heated through, 3-5 minutes.

GRANDMA'S HAMBURGER (SAUSAGE)
COOKED CABBAGE
In large skillet, brown 1-2 lbs. hamburger or loose sausage and 1 coarsely chopped onion. Add several handfuls of sliced cabbage, and salt & pepper to taste. Add about ½ c. water or beef broth to the pan, and cover until the cabbage is steamed and the liquid is nearly gone.

1 pkg. Ramen noodles
½ head cabbage, shredded
½ c. cashews or almonds
¼ c. oil

Crush noodles. Pour boiling water over noodles to soften. Drain. Mix oil, seasoning packet from noodles, 3 T. vinegar, and 2 T. sugar. Mix noodles, cabbage, and dressing. Chill at least 4 hours. Add cashews before serving.

CABBAGE WITH COOKED DRESSING
Yvonne Milspaw
(an old Pennsylvania Dutch recipe)

· Slice a medium cabbage head into strips, and cook in a small amount of water, being careful not to let it scorch. Drain and set aside.

Cooked dressing: Mix 2 eggs, 4 T. sugar, 3 T. vinegar, and 1 tsp. dry mustard well, in small saucepan. Cook over medium heat, stirring constantly, and DO NOT TAKE YOUR EYES OFF OF IT! (It will thicken suddenly, and if it happens too fast, the eggs will curdle and look terrible!). Remove from heat when thick, and add 1 T. butter, stirring until the butter melts.

This dressing recipe can be safely doubled or halved, is tasty hot or cold, and can be used on coleslaw, potato salad, broccoli, boiled potatoes, etc.