Cabbage Shortcake

Source: My PEI Cabbage Cookbook by Ann Thurlow

During the height of COVID-19, Ann Thurlow of Charlottetown heard that PEI's largest cabbage farm had a massive surplus due to restaurant closures. She encouraged others to buy and cook cabbage at home by starting the PEI Cabbage Club on Facebook. Within a short time, a cookbook was published. Since October 2021, proceeds of more than $12,000 has been donated to a local women's shelter.

Biscuit dough

• I cup all-purpose flour
• 1/4 cup butter or margarine
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/3 cup grated cheddar (optional)
• 1/3 cup milk

Directions

1. Preheat oven to 400F.
2. Combine dry ingredients and butter; rub with your fingers until the texture of small crumbs.
3. Add milk and stir to form into a ball. Pat into a circle.
4. Bake for 10 to 15 minutes or fry in a greased cast iron pan on medium-low heat covered. Turn once when bottom of dough is browned.

Creamed cabbage

• 1/2 small onion
• 1/4 cabbage
• 1/2 teaspoon caraway seed (optional)
• 3 tbsp. butter
• 3 tbsp. flour
• 1/2 cup milk
• Salt and pepper to taste

1. While biscuit is cooking, slice up onion and cabbage and place in heavy saucepan.
2. Add butter and caraway (optional) and fry until tender, for approximately 5 to 10 minutes; cooking time will depend on age of cabbage.
3. Add flour and stir well. Add salt and pepper, to taste.
4. Add milk and bring to just bubbling at a low to medium temperature. If too thick, add a bit more milk.
5. Serve the creamed mixture on the biscuit round.

My PEI Cabbage Cookbook is published by Veseys Seeds. Recipe from Erika Bird.