Viola Brown from Indiana was looking for an easy recipe for making Polish cabbage. Brown said that she is 82 years old and doesn't have much of an appetite anymore, but that certain foods, like good cooked cabbage, still appeal to her.
Jeanette Lehman from Glen Burnie shared her recipe for Polish sweet cabbage. She said the recipe comes from her mother, who emigrated from Poland, married and began making the dishes she remembered from her childhood.
While her mother did not write her recipes down, Lehman said how blessed she was growing up with her mother as her teacher and that she has been able to duplicate some of her recipes just from her memory of how they tasted. This recipe is straightforward and not difficult to make.
Lehman suggests making it a day ahead if possible as the dish improves in flavor when reheated. The dish is tasty on its own but also very delicious served over buttered noodles or potato dumplings.
Jeff Clayten from Baltimore is looking for the recipe for the sticky buns that were served in the cafeterias at both Garrison Junior High School and Forest Park High School in the 1950s. He and his wife both went to those schools and they have been looking for years for someone who has the recipe.
Lola Mae Hill from Bel Air would like to have the recipe for the "scrumptious" chicken dish that was served as a special when she and her husband dined at the Peppermill restaurant in Lutherville. As best she can recall, the chicken breast was served in a rich white sauce or creamed spinach topped with crab imperial.
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Polish sweet cabbage
Makes: 4-6 servings
3 to 4 slices of bacon
1 medium onion, chopped
1 16 ounce can diced tomatoes
1/2 teaspoon salt
Dash of black pepper
1 teaspoon sugar
1/2 medium head cabbage, coarsely chopped
Cut bacon into 3/4-inch pieces and cook in a frying pan until almost brown; drain off a third of the bacon grease. Add onions to bacon and remaining grease and sauté until onions begin to become translucent. Add tomatoes, seasoning and sugar to pan and simmer together until cooked through and blended, about 10 to 15 minutes.
Place cabbage in a saucepan. Pour cooked sauce over cabbage, stirring to combine. Simmer covered, stirring occasionally, until cabbage is wilted and blended with the tomatoes about 20 minutes.Copyright © 2015, The Baltimore Sun