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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Jun 16, 2004
Page
22
Vicki A. Poellnitz explains how cabbage can move beyond its childhood image as a steamed side. The piece notes quick cooking minimizes odor, preserves vitamins C and A, calcium, magnesium, and iron, and highlights both green and red cabbage as year round, versatile options available prepped or in heads.
A chicken salad with ginger onion lime and jalapeno among cabbage wedges. Cooked chicken mixed with fish sauce lime juice sesame oil peanuts and vegetables served on cabbage leaves. Chill briefly and garnish with toppings for serving.
Remove outer leaves from a 2 pound cabbage. Slice garlic and sauté in olive oil. Add cabbage cut sides down, sear, then turn and sear other sides. Add broth and salt, bake at 350 for 20 to 25 minutes until crisp tender. Finish with pepper and serve.
A Kerrville Texas reader share of a hot cabbage stir fry combines red cabbage green pepper and onion with cilantro lime and jalapeno jelly for a spicy twist. The method instructs stir frying 7 to 10 minutes then adding cilantro and seasonings for serving.
Saute cabbage and green onions in hot oil until wilted then mix with Thousand Island dressing. Spread mustard on six bread slices, layer with Monterey Jack cheese slices and corned beef, add cabbage, top with remaining bread, and grill until golden brown on both sides.
Heat up the season with new cookbooks for outdoor entertaining. Douglas Rodriguez’s Flavors of the Latin Grill features Sugarcane Skewered Shrimp and Pork Tenderloin. Emeril Lagasse’s There’s a Chef in My Family offers breakfast to dinner recipes for all ages. Richard Perry’s Retro Luau fans Polynesian party planning. Paul Kirk’s Championship Barbecue adds marinades and sauces. Zarela Martinez Veracruz guides lighter Mexican fare. Christopher B. O’Hara Wing It! serves bar snack ideas with wings and sauces.
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