The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-08-10

How many of us know that cab-1
bage holds leading place among
vegetables? 1t supplies us pIentifully
with the growth vitamines A and
b. Furthermore, it contains con-
siderable quantities OF the anti
scprbutic vitamine G. So let US award
this vegetable a place of honor in
our daily list.
Food authorities OF the day till
us that raw green cabbage con-
tains the most liberal quantity of
the three vitamines A, B and G;
the raw bleached or white cabbage
comes second, and cooked cabbage
ranks third. Due to the loss of
vitamines in the water, which is
too often discarded after cooking
cabbage, it must be reiterated that
this vegetable is Of more value as
food in its raw state.
Some prefer cabbage in its raw
state-not only for the added value
in vitamines, but because it proves
to be most interesting chewing.
And all dentists urge us to chew!
Keep cabbage on hand constantly,
serving it nearly every day in some
form.
Did you ever use the crisp,
cool-looking. pale-green cabbage
leaves in tempting sandwiches?
Try them In some of the following
ways: You may use white bread,
but some people prefer whole wheat
or graham. Butter your slices of
bread and spread them with mayor
naise dressing. Then arrange two
cabbage leaves sufficiently large to
cover the slices, SO that they do
not fall out in handling, and trim
the edges Of the leaves neatly with
scissors to fit the bread. These are
ideal for picnics, ETC., and can be
varied in so many ways.
Sometimes for treat use nut
bread with the cabbage, while
brown bread sandwiches made with
cabbage an dmayonnaise are de-
licious. Sometimes place twp or
three crispiy broiled slices of bacon
on top of the cabbage and mayon-
naise;. sometimes chop green pep
per fine and spread over the cab
age, together with the mayonnaise
dressing. Salmon, tuna fish and
sardines mashed and spread even.
ly on top of the cabbage leaves
suggest most interesting sand
witches. Often for variety. use
Thousand Island dressing instead
of mayonnaise. And in making sanc-
witches always cut them in quarters
instead of the usual halves. The
sandwiches are far easier to handle
and can be eaten more gracefully
AS for salads, there are innum-
cradle ways and literally name
less dishes which have cabbage as
the foundation. In summer a
luncheon consisting of a cabbage
salad as the main dish, and with
| graham fruit bread and butter, Of
L.
milk, and perhaps cottage cheese,
| or a glass of jam or jelly, is quite
| sufficient for a hot weather noon.
day meal.
| For cabbage slaw the cabbage
can be chopped fine in the chop
ping bowl, but for salads 1t can
| be sliced fine or shaved with a
sharp knife or a machine intended
for the purpose. In preparing any
cabbage salad or slaw 1t is best to
do it just before serving. For cole
sIaw a dressing of cream, sugar,
salt, oil and vinegar can ne used.
pouring these over the bowl of
chopped cabbage and mixing until
| thoroughly marinated.~ The pro
portions Of the dressing will vary
according to taste. A bit Of chop.
ped onion or celery and apple can
be added, if desired.
A most satisfactory salad is OBJ
tanned by adding to the cabbage
before adding the dressing, one cup
of raisins and one-haK medium
sized onions. the latter chopped
fine,
Other suggestive cabbage salad
combinations are the following;
Cabbage with hard cooked eggs
crisply broiled bacon cut fine, and
I finely chopped onion; cabbage with
leftover stringbeans, fresh toma.
toes, and onion cut in small cubes
cabbage with shrimp and a bit OF
, onion; cabbage with leftover cold
meats diced fine, together with
cubes of celery, pimientoes, green
pepper, and chopped olives.
Arrange quarters or eighths OF
tomato on Individual plates and in
the center. Or between the sections
of each. place little hills of cab
bage and dot them with mayor
: naise dressing. Garnish the salad
! with strips of green pepper and
very finely chopped onion.