Cabbage is an excellent source of vitamin C, vitamin A and high in antioxidants. Cabbage is great sauteed, cooked in soups, braised, or used raw in salads.

Cabbage Loaf

2 ½ lb green cabbage
2 Tbs butter
1 Tbs oil
Salt and freshly ground pepper
3 eggs
½ cup heavy cream
½ cup grated Swiss cheese
1 Tbs crushed caraway seeds (optional)

Shred cabbage into ¼ inch pieces. Melt the butter and oil in a large pan; add the cabbage. Stir until coated with butter, then cook, covered, over low heat for 8-10 minutes until wilted. Remove lid and cook for 2-3 minutes over high heat, stirring to evaporate moisture. Cool slightly before seasoning with salt and pepper. Beat eggs and mix with cabbage, cream, cheese, and caraway (if used). Put in a buttered loaf pan and bake in a preheated 375º oven for 40-45 minutes. Let stand for 10-15 minutes before slicing. Serve either hot or cold. (Makes a 1 ½ quart loaf)

Creamy Coleslaw

1 ¼ lbs green cabbage
1 large carrot, peeled and shredded
2 tsp kosher salt
½ cup mayonnaise
2 Tbs rice vinegar
1 Tbs Dijon mustard
1 Tbs minced fresh tarragon leaves
Freshly ground black pepper

1. Remove any tough or dry outer leaves from the cabbage half. Cut the cabbage in half through the stem end. Cut out and discard the hard piece of the core at the base of both pieces of cabbage. Slice the cabbage crosswise into very thin strips. (Should have about 6 cups)
2. Toss the cabbage, carrot, and salt in a large strainer or colander set over a bowl. Let stand until the cabbage wilts, about 1 ½ hours. Thoroughly rinse with cold water and then pat completely dry with paper towels. Place the dried cabbage and carrot in a large bowl.
3. Whisk together the mayonnaise, vinegar, mustard, tarragon and pepper to taste in a small bowl. Pour the dressing over the cabbage and carrot and toss to coat evenly. Refrigerate several hours and serve chilled. (Serves 4-6)

Wilted Cabbage Salad

2 lb green cabbage
5 strips bacon
Salt and freshly ground pepper
1 Tbs red wine vinegar
Shred the cabbage. Put it in a bowl and cover with boiling water. Let stand for 10 minutes. Meanwhile, cook the bacon crisp, reserving the fat. Drain the cabbage and pat dry. Put cabbage in a dry bowl. Mix the salt, pepper, vinegar and some of the bacon fat. Pour over the cabbage and mix well. Crumble bacon over the warm salad. (Serves 6)