Henry County's Cooking with Garden Delights


By Susan Howington
Guest Columnist



The December edition of “Garden Delights” features a visit to the Community Gardens at Heritage Park where Frank Hancock, Agriculture and Natural Resource Agent with the Henry County Cooperative Extension Office checks out how the fall planting went. The cabbage was doing so well that Susan Howington, Family and Consumer Science Agent was able to get a nice head to fix a pot of cabbage soup (recipe follows).



Susan Howington begins preparations for making Cabbage Soup on an episode of the local TV program, Garden Delights. Special photo



The show is produced in cooperation with Henry Television, the government access channel of the Henry County Board of Commissioners through the Communications Office.

Started in 2013, “Garden Delights” combines local gardening tips with simple, delicious recipes, and is peppered with a little humor as well. A new episode is taped monthly, with each program featuring a different fruit or vegetable, and what viewers should be doing in their gardens that month to ensure a bountiful harvest.

“Garden Delights” airs on Henry Television channel 180 on Charter Cable and channel 99 on AT&T U-verse several times a week and is available on demand through the County’s website at henrycountyga.org.

Cabbage Soup
1 Tbsp. olive oil
1 medium onion, diced
4 carrots, diced
4 celery stalks, diced
2 garlic cloves, minced
6 cups of chicken broth
6 oz. turkey sausage link
28 oz. Italian style diced tomatoes
1/2 head of cabbage, chopped
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. paprika
Pepper
Salt (optional)

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add celery, onion and carrots. Saute until slightly tender. Stir in garlic. Add sliced turkey sausage until heated. Pour in chicken broth. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Stir in oregano, basil, smoked paprika, black pepper and salt if desired. Cook until cabbage is tender. Taste broth and adjust seasoning if needed. Makes 10 servings.

Sweet-Sour Red Cabbage
4 slices bacon
1/4 cup packed brown sugar
2 Tbsp. all-purpose flour
1/2 cup water
1/4 cup vinegar
1 small onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 cup water
2 Tbsp. vinegar
1/2 tsp. salt
1 medium head red cabbage, shredded

In skillet, fry bacon until crisp; removed and crumble. Pour off all but 1 tablespoon of drippings. Lower temperature, stir in brown sugar and flour, then add 1/2 cup water, 1/4 cup vinegar, onion, 1 teaspoon salt and the pepper. Cook and stir until mixture thickens; set aside. In a saucepan heat remaining water, vinegar and salt to boiling; add cabbage and simmer until tender crisp. Drain. Add cabbage to sauce in skillet along with the crumbled bacon, stirring gently to combine. Heat through. If desired, garnish with additional crumbled bacon. Yields 6-8 servings.

Cabbage Jello Salad
6 cups finely chopped cabbage
1 small onion, diced
2 carrots, shredded
1 green pepper, diced (optional)
1 pkg. lemon jello
3/4 cup oil
1/3 cup water
1/3 cup vinegar
1 cup sugar
1 tsp. celery seed
1 tsp. salt
1/4 tsp. mustard seed

Chop all vegetables; pour oil over vegetables and let stand. Bring water, vinegar, sugar, celery seed, salt and mustard seed to a boil. Dissolve lemon jello in hot liquid and vegetables. Can be stored in the refrigerator for 3-4 weeks. I have found that mixing the seeds with the vegetables before adding the oil works better. Also, I like to use lime jello.

Cabbage Onion Salad
1 large head cabbage, shredded
4 large red onions, sliced thin and separated
1/2 cup sugar
1 cup vinegar
1 tsp. each: salt, dry mustard and celery seed
1/4 tsp. pepper
1 cup salad oil

Alternate layers of cabbage and onions. Combine other ingredients, boil and drip over cabbage and onions. Refrigerate. Keeps for several weeks. Yields 12 servings.


If you'd like to nominate yourself, a friend or family member to be our Cook Of The Week, email the Editor here.