Digital Access

Digital Access
Access mywebtimes.com from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

News, features, sports, opinion and more!

Email Newsletters

Sign up for MyWebTimes email newsletters and stay in the know.
Features

THE RECIPE EXCHANGE: Fall offers fresh crop of cabbages and apples

Here's a few recipes to put them to use

Lynn Eckerle
Lynn Eckerle

Dear Lynn: I’m looking for some quick and easy apple cake recipes. — Jennifer from Union City

Marsha from Hillsdale can’t wait until fall when the cabbages are fresh and the apples are ripe to make her Cabbage & Apples Deluxe. Bob from Chelsea sent in his recipe for Herbed Cabbage Soup. Joan from Blissfield says her Scalloped Cabbage is great served with pork chops or pork roast.

Please stop by my blog, Food, Fun and More for a visit at lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

CABBAGE & APPLES DELUXE

2 tablespoons butter

4 cup shredded cabbage

2 large Cortland apples, or any other tart apple

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup water

1/4 cup brown sugar

2 tablespoons vinegar

DIRECTIONS: Peel, core and slice apples. Melt butter in an electric skillet and set temperature to 300 degrees. Add cabbage, apples, salt and pepper. Cook and stir for 5 minutes. Pour in water. Reduce heat to 220 degrees. Cover and cook for a few minutes until cabbage and apples are tender. Do not let all of the water cook away. Add brown sugar and vinegar. Cook and stir for 2 minutes.Makes 6 servings. Note:a stovetop skillet can be used.

HERBED CABBAGE SOUP

1 teaspoon butter

1 teaspoon vegetable oil

5 cups shredded cabbage

1 cup sliced carrots

3/4 cup sliced onion

1 small turnip, diced

1/2 cup sliced celery

1 cup diced uncooked potatoes

4 cup water

2 cup chicken broth

1 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon pepper

1/4 teaspoon dried marjoram

DIRECTIONS: Heat butter and oil in a large saucepan.Add cabbage. Cook, stirring constantly, until cabbage begins to wilt. Add carrots, onion, turnip, celery and potatoes. Stir to mix well. Add water, chicken broth, salt, thyme, pepper and marjoram. Bring to a boil. Lower heat, cover and simmer for 40 to 50 minutes.

SCALLOPED CABBAGE

3 cup shredded cabbage

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

3/4 cup grated cheddar cheese

1/2 cup bread crumbs

DIRECTIONS: Cook cabbage in water for 7 minutes or until just tender. Drain and set aside. Melt butter in a saucepan. Combine flour, salt and pepper. Whisk into melted butter until smooth. Slowly pour in milk, stirring all the time, until thickened. Remove from heat. In a casserole dish, alternate layers of cabbage, cheese and sauce. Top with bread crumbs. Bake at 350 degrees for 20 minutes.

• LYNN ECKERLE is author of the weekly food column “The Recipe Exchange” along with a weekly blog “Fun, Food and More.” She has published the cookbooks “Farmhouse Cooking” and “Country Cooking” that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

Loading more