Cabbage Tart from Noteworthy: Old recipes still rock
My Mama TOlde me....
We oft think of tarts as sweet desserts. SO lets go further and try out this NOteworthy Cook book by Joan Frehling recipe for a CABBAGE tart.
6 cups of shredded cabbage
1/4 pound butter
5 beaten eggs
2 cups whipping cream
1 tsp of nutmeg
1/4 teasppon of garlic powder
salt to taste pepper to taste
1 9 inch unbaked pie shell, optional
In a heavy skillet cook cabbage in butter over medium heat, stirring until golden.
Combine egges,cream, and seasonings. Place cabbage in pie shell or lightly greased shallow baking dish. Pour egg mixture over cabbage. Bake in preheated 350 degree oven 45 minutes or until custard is set and lightly browned. If omitting pie shell, place baking dish in panof hot water for baking.
Serves 6-9
Now make this a super gourmet recipe by adding some ricoota cheese, cut pineapple ( small squares), some raisens or sliced mango. Mix in after 30 minutes of baking. Option by Mary MacIntyre.
Zuchinni pudding:
I am altering this recipe to make it fast and easier.
Grate 4 small zuchinnis
Prepare a no sugar vanilla pudding mix
(raw option: blend coconut milk, cashews, agar, agar and let set for 15 minutes in the fridge)
You can also look up a simple pudding recipe.
Mix grated zuchinni into pudding mix. If serving hot add grated cheese of choice. If serving cold let it sit in the fridge for 15-30 minutes.
Yogurt and agar can be used as substitutes for pudding. Grated carrot, raisens, or dried cherries can also be added. test 2 of your favorite spices( perhaps garlic and basil, or minced onion and nutmeg) into blend. This is another way to get the veggies into your family’s tummies.
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