Two cabbage-y recipes

(adapted from Simply in Season)

Winter root soup

¾-1 pound stewing beef or chicken (chopped)

1 cup onion (chopped)

Brown in oil in a large soup pot over medium heat, 10 minutes.

8 cups water

2 cups potatoes (chopped)

½ head cabbage (shredded)

1 cup beets (chopped)

½ carrots (diced)

½ pearl barley

2 bay leaves

2 tablespoons dried dill

1 teaspoon salt or to taste

½ teaspoon pepper

Add and bring to boil, cover and simmer for 30-40 minutes, until barley is cooked and meat is tender.

Au Gratin Cabbage

1 head cabbage (shredded)

1 bunch carrots (shredded)

1 medium onion (chopped)

Saute onions until translucent. Add cabbage and carrots, and sauté until crisp-tender. Transfer to greased baking dish.

3/4 cup milk or cream

2 eggs

1/3 cup cheese (shredded)

Combine in a small bowl. Pour over vegetables. Garnish with grated parmesan cheese. Bake at 350° for 30-35 minutes, until bubbling and tender.

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