Home Cooking

1 Jul

Thanks to the poster who recommended Home Cooking with Trisha Yearwood (641.597 Y39h). This fan of good, old-fashioned, home cooking says it “has lots of great recipes. She includes everything from breakfasts to meats to desserts to sides. We especially liked ‘Betty’s Cabbage Medley’, an easy way to use cabbage and onions from your garden.” [Trisha Yearwood also published an earlier cookbook, Georgia cooking in an Oklahoma kitchen (641.597 Y39g).]

Betty’s Cabbage Medley

1 cup sliced carrots, ¼ inch rounds

1 cup thinly sliced onion

1 cup diced celery

1 small head cabbage, cut in chunks (about 6 cups)

1 tablespoon sugar

2 cups warm water

1/4 cup corn oil

In a large heavy saucepan with a tight-fitting lid, arrange the vegetables in layers in the following order: Spread the carrots on the bottom of the pan, then top with the onions, celery, and cabbage.  Sprinkle the sugar on top, and then pour in the warm water and oil.  Cover the pan tightly and cook over high heat for 10 minutes, or until the vegetables are done but still crunchy.  Remove the lid, stir the vegetables, then replace the lid and let the vegetables stand for 20 minutes, or until you are ready to serve.


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