Chou Glorieux Glorious Cabbage Food

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CHOU GLORIEUX (GLORIOUS CABBAGE)

Steps:

• Parboil cabbage until tender;drain well and slice into small pieces.
• Melt butter in large saucepan or skillet over medium heat.
• Add oil,celery,onion,green pepper and green onions and saute until limp.
• Add cabbage and mix well.
• Cover and cook over very low heat about 10 minutes, stirring once or twice.
• Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
• Preheat oven to 350 degrees.
• Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
• Blend in cream, half of breadcrumbs,garlic and parsley.
• Remove from heat and mix well; season with salt and pepper.
• Turn into shallow 3-quart casserole.
• Combine remaining breadcrumbs and cheese and sprinkle over top.
• Bake uncovered about 30 minutes.

CABBAGE WITH ONIONS (CHOU LYONNAISE)

Steps:

• Shred the cabbage, discarding the outside leaves and the stock.
• Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
• Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
• Stir in the brown sugar, salt and pepper.
• Cook until coloured a little more, then incorporate the cabbage, reheat.
• Sprinkle lightly with caraway seed, if desired, when serving.