Cabbage & Dutch Cheese - Woman's Own Cook Book, 1964
- Michelle Otten
- Oct 25, 2017
- 2 min read
If there is only one book I were to cook from for the rest of my life, this would be it. This was the very first book in my collection of old cooking books, so I guess it holds the most sentimental value to me. Also because it's from the early 60's when my grandfather was an adolescent. I got quite a kick out of watching him page through it when I first got the book.
When I first got it, I thought it was the best thing since sliced bread. The little passages at the beginning of each chapter guiding newly wed housewives I found to be particularly cute and amusing. And it has a chapter on practically everything you need to know in the kitchen like making preserves with a pressure cooker, cooking for children and invalids and, get this, how to gain weight the safely. I LOVE this book.
The recipe for Cabbage & Dutch Cheese comes from the Regional Culinary sections. The Netherlands specifically. The other countries included in these chapters are quite varied; France, Canada, United States, South Africa, Australia, New Zealand, Hungary, Russia, Greece, Portugal, Italy, India, China and Indonesia, to name but a few. And since it's an English cook book it also includes recipes from all the English counties.
Cabbage parcels all rolled up
What do you do when you need fresh bread crumbs and don't have any of those fancy equipment? Break chunks of really dried bread into a mortar, bash it with a pestle a few times to break it up a bit and grind into crumbs. Magic.
Cabbage parcels covered with bread crumbs and pats of butter on top. In the oven they go...
And out they come all golden and crispy.
Served with a classic white sauce because cabbage and cheese and white sauce mmmmmmmmm.
Oh man, look at that cheese creeping out of there.
