By Michele D. Baker
Winter is the time for fresh fish, root vegetables, Brussels sprouts, kale, cauliflower and other cruciferous vegetables, and for cabbages of all kinds. These delicious recipes from Grandma's cookbook will help you make the most of these seasonal beauties.
Red Cabbage Gratin
½ red cabbage (can use green if desired)
6 oz. gruyere cheese
4 oz. freshly grated parmesan cheese
Salt and pepper
1 teaspoon minced garlic
1 teaspoon onion powder
1 cup heavy cream or half and half
1-2 Tablespoons all-purpose flour
Wash and core the cabbage. Slice about half of the cabbage into thin wedges (1” at thick edge).
Preheat the oven to 350 degrees. Prepare a baking tray with a sheet of parchment paper.
Arrange the cabbage slices in a single layer on the baking sheet and drizzle lightly with olive oil.
Bake for about 35 minutes or until the edges begin to turn golden brown.
Remove the cabbage slices to a 9” x 13” casserole dish well coated with butter.
Sprinkle the cheeses over the cabbage.
Mix the cream, spices and flour then pour over the cheese.
Bake for another 20-25 minutes or until the cheese is bubbly and melted.
Roz Strang’s Halibut Olympia
If halibut is not readily available, cod or any other firm, white fish can be substituted.
1/2 cup butter
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 cup chopped green peppers
2 lb. halibut
Bread or panko crumbs
Melt butter and stir in mayonnaise. Spread half of this mixture into a baking dish.
Sprinkle half the onion and green peppers over the mayonnaise mixture.
Slice fish diagonally every ½”, cutting only about three-quarters of the way through the fish. Layer half the fish on top of the onions and peppers.
Add a second layer of onions, peppers and fish. Top with the remaining mayonnaise mixture. Sprinkle generously with salt and pepper.
Top with bread crumbs and almonds.
Bake at 350 F for about 60 minutes or until the vegetables are tender and the top is golden brown.