Cooking for Daily Living
Potatoes and Vegetables
Cabbage

An old reliable salad basic and a favorite when wedges are added to boiled ham hocks, or any boiled pork during the last few minutes of cooking.

Lay wedges on top of vegetable stew or just boil alone and add salt and pepper and butter.

Cabbage may be scalloped with a white sauce and crumb topping

Stir-fry over low heat, with or without onion. Stir often and allow to brown only slightly. Use a small amount of butter, margarine or drippings and add a tablespoon of water or two if cabbage has been kept for some time. Salt cabbage lightly. Pass a vinegar cruet, if desired.

Strangely, leaving pan uncovered helps prevent scenting up the whole neighborhood.