Another recipe from a Jan. 1979 booklet of my mom’s. This one is credited to a Rene Grozenski in Taylor Mi.
- low fat cottage cheese
- Fresh ground black pepper
- dry mustard
- fresh horseradish
Adaptation of recipe from local paper. I also add sliced potatoes.
Notes on cooking cabbage: to temper the odor try
-add a few celery leaves or a tsp. celery seed to the pot of simmering cabbage and cover.
-Prepare in a quick-cook manner, ie: stir fry
-Other ingredient to tone it down: sweet-and-sour sauce for baking leaves, brown sugar/cloves for red cabbage and white wine/bacon help reduce odor of green cabbage.
- chicken stock
- dry white wine
- Salt & Pepper to taste
- bay leaf
not tried yet.
- butter or rendered bacon fat
- bay leaf
- brown sugar
- water
- red wine vinegar
- lemon juice
- whole cloves
The basic recipe is Morrocan. I make this a more complete casserole by adding garbanzo beans, quinoa, green chiles and vegetables such as zucchinni, yellow squash, peas, corn or whatever blends but adds substance that I have in the house.
- med. sized cabbage
- diced green chiles
- garbanzo beans
- cooked Quinoa
- ketchup or tomato paste.
Created this in July 2005. Great served with steamed dandelion greens drizzled with balsmic vinegar or lemon juice. the bitter of the greens with acidity of vinegar complements the creamy richness of the gratin.
- worchestershire sauce
- Yukon Gold or Butter potatoes
- cream of mushroom soup concentrate
- onion powder
- garlic powder
- salt and pepper to taste