Subject: Scalloped Cabbage
From: Unicorn (unicorn@indenial.com)
Date: Thu May 09 2002 - 17:26:09 EDT
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F O O D F U N N Y
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Here's one about the perils of metric conversions from reader June
Dowles:
As you are aware we are "metric" in Australia. This is not normally a
problem. My daughter asked me for my recipe for shortbread which I
make every Christmas for our family gatherings and also for gifts
sometimes. With some of these old recipes I haven't bothered to
covert to metric - I just turn my scales around and use the other side
which is in pounds and ounces. Before giving her the recipe I checked
with her to see if she could also do that. "No problems," she said.
So I gave her the recipe that way.
A few days later she rang, "Muuuum? I didn't have enough rice flour
so I went and bought another packet and weighed that out in ounces too
and I still haven't got enough. How many of those packets do you
think I'll need to get to that mark on the scales?" She was trying to
reach the pound mark - the recipe called for one ounce of rice flour.
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T O D A Y ' S R E C I P E
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This recipe has been a favorite of mine since my college days when I
was cooking on a student's budget. I remember that I could buy
cabbage for 5 cents a pound, and I often served this dish as the main
course at "elegant" dinner parties with fellow students.
Scalloped Cabbage
All recipes this week are adapted from "The Joy of Cooking" 1975
edition by Irma S. Rombauer and Marion Rombauer Becker, The
Bobbs-Merrill Company, available in the Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
1 head cabbage (about 4 lbs, 1.8 Kg), cored and
coarsely chopped
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4-6 slices bacon, chopped
1/2 cup (125 ml) bread crumbs
1/2 green bell pepper (capsicum), seeded and chopped
2 Tbs (30 ml) chopped pimientos
1/2 cup (125 ml) freshly grated Parmesan cheese
Cook the cabbage in boiling salted water for 10 minutes. Drain
thoroughly and set aside. Melt the butter in a small saucepan over
moderate heat and stir in the flour. Cook for 2 minutes and stir in
the milk. Bring to a boil, stirring constantly, and season with salt,
pepper, and nutmeg. Set aside. Fry the bacon in a skillet over
moderate heat until crisp. Remove with a slotted spoon and drain on
paper towels, reserving about 2 tablespoons (30 ml) of the bacon fat.
Stir the bread crumbs into the bacon fat and cook until lightly
toasted. Place half the cooked cabbage in a greased baking dish,
sprinkle with half the bacon, green pepper, and pimientos, and repeat.
Pour the white sauce over all, top with the toasted bread crumbs and
grated cheese. Bake in a preheated 375F (190C) oven for 10 to 15
minutes. Serves 6 to 8.
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