Cabbage recipes

[Kitchen Witch]

Stuffed Cabbage


2 lbs ground beef lean
1 lb ground sausage
1 cup of rice
1 egg
1 tbs oregano
1 tsp sage
1/2 tsp salt
6 to 8 cans sauerkraut juice
1 to 2 heads cabbage

1. Boil cabbage until it starts to fall apart

2. Mix all ingredients and roll into the gabbage leaves.

3. Put into a large crockpot and cover with the sauerkraut juice

4. cook on low for 8 hrs or till you think it taste the best. Taste best the longer it cooks.

[Kitchen Witch]

Escalloped Cabbage


* 2 cup shredded cabbage
* 1 1/2 cup medium white sauce
* 1 cup buttered cracker crumbs


Parboil cabbage; drain (about 5 minutes). Add medium white sauce to cabbage. Place in greased casserole. Top with buttered cracker crumbs. Bake uncovered at 375 degrees for 35-45 minutes.

[Kitchen Witch]

Unstuffed Cabbage and Beef

* 3 cups shredded cabbage*
* 1 lb. ground beef
* 1 cup uncooked rice, not instant
* 1 small onion, chopped
* 1 egg
* 2 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. thyme OR cumin
* 3 Tbsp. brown sugar, packed
* 2/3 cup hot water
* 1 (15 oz.) can tomato sauce
* 1 Tbsp. lemon juice or vinegar



Place cabbage in a large baking dish. Combine beef, rice, onion, egg, salt and pepper, and thyme. Shape into 6-8 patties and arrange on cabbage. Dissolve brown sugar in hot water in a saucepan; add tomato sauce and lemon juice. Heat to boiling and pour over meat. Cover and bake at 400 degrees for 30 minutes or till rice is tender.

[Kitchen Witch]

Unstuffed Cabbage Soup


* 1 lb. beef
* 6 cups beef broth
* 4 cups low sodium V8 vegetable juice
* 2 (14.5 oz) cans of no salt added stewed tomatoes
* 2 cups chopped onion
* 1 (1 lb.) bag cole slaw mix or 10 cup fresh green cabbage (shredded)
* 2 cups instant brown rice


In a large nonstick, soup pot, bring everything, except rice, to a full boil over high heat. Let boil for 6 minutes, stirring occasionally. Turn off heat and stir in rice. Cover and let sit for 5 minutes. Serve hot.

Makes: 16-1 cup servings

[Kitchen Witch]

CABBAGE ROLLS


12 cabbage leaves boiled
.
Filling:
1 pound ground pork cooked
3/4 cup cooked rice cooked
1/2 cup finely chopped onion
1/2 cup chopped carrot
1/2 cup chopped pepper(sweet)
1 can of diced or stewed tomatoes.
1 sm can tomatoe sauce
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon pepper


Fry onions, carrots and peppers in oil. For filling, combine ground pork, rice, veggies and salt, pepper. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. pour tomatoe sauce and lemon juice combined over cabbage rolls. Microwave for 5 mins. Remove rolls and discard toothpicks.

[Kitchen Witch]

QUICK PIGS IN A BLANKET

1 small head of cabbage
1 lb ground chuck
1/2 cup chopped onion
1/2 cup rice
1/2 tsp. Salt
1/2 tsp. Black pepper
1 can (10 1/2 oz) tomato soup
1 1/2 cups water
1 can sauerkraut (opt)

Chop cabbage into medium pieces. Spread in bottom of a greased 9 x 13 baking dish. Brown meat and onion in large skillet, breaking up meat with spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. Top with a layer of drained sauerkraut (try the Bavarian style). In a small saucepan, heat tomato soup and water to boiling. Pour over all ingredients. Cover tightly with foil and bake 1 1/2 hours in a pre-heated 350 oven.

[Kitchen Witch]

Caramelized Cabbage with Farfalle

serves 4 to 6 as an appetizer

3 tablespoons butter
3 tablespoons oil
I large sweet onion, thinly sliced
2 cloves garlic, minced
1 head Savoy or green cabbage, cored and shredded
2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 tablespoons poppy seed
1/4 pound farfalle noodles, freshly cooked and drained In a large skillet,


Heat the butter and oil. Cook the onion until very soft, about 10 minutes. Add the garlic and cabbage and cook until limp, about 5 minutes. Stir in the sugar and continue cooking until the cabbage turns golden-brown, about 20 minutes. Stir in the pepper and poppy seed and toss with the farfalle. Kohlrabi-Mushroom Soup serves 4 3 tablespoons oil 1 medium onion, chopped 1 clove garlic, minced 1/4 pound mushrooms, sliced 2 medium tomatoes, seeded and coarsely chopped 4 cups chicken stock 4 small kohlrabi, peeled and sliced salt and pepper 2 teaspoons fresh dill In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.

[Kitchen Witch]

Napa Cabbage and Carrot Slaw with Toasted Sesame Seeds

serves 6

3 carrots, shredded
1 small head Napa cabbage, shredded
1 bunch green soring onions, thinly sliced
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon sugar 1 tablespoon sesame oil
1/2 teaspoon Tabasco
1/3 cup vegetable oil
1/4 cup toasted sesame seed

In a large bowl, Combine the carrot, cabbage, onion, and cilantro. Combine the remaining ingredients, except the sesame seed, until blended and toss with the cabbage mixture. Sprinkle with sesame seed.

[Kitchen Witch]

Caraway Cabbage with Potatoes and Sausage

serves 6

4 tablespoons (1/2 stick) butter or oil
1 medium onion, thinly sliced
I medium head Savoy or green cabbage,
coarsely shredded 4 medium red potatoes, scrubbed and sliced
2 tablespoons caraway seed
1/2 cup beef or chicken stock
2 tablespoons red-wine vinegar
1 pound Polish sausage, sliced
2 tablespoons hot-sweet mustard
Salt and pepper

In a large skillet, heat the butter. Add the onion and cabbage and cook until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook, uncovered, for another 6 minutes. Stir in the mustard and season with salt and pepper.

[Kitchen Witch]

Red Cabbage, Green Apples, and Crisp Bacon


serves 6 to 8 1/2 pound bacon strips, halved
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 large onion, chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1/2 cup red wine Salt and pepper


Cook the bacon strips until crisp. Remove and reserve. Remove all but 4 tablespoons of the bacon fat from the pan and add the cabbage. Cook over medium heat for about 10 minutes. Stir in the remaining ingredients and simmer, covered, for about 1 hour. Season to taste with salt and pepper. Just before serving, sprinkle with the reserved bacon.

[Kitchen Witch]

Sweet & Sour Red Cabbage

6 servings

1 med. head red cabbage, shredded
4 slices bacon, diced
1/4 cup packed brown sugar
2 Tbsp. all-purpose flour
1/2 cup water
1/4 cup white vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 small onion, sliced

Boil cabbage in 10-inch skillet with 1 inch water for 4-6 minutes. Drain and set aside. Cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon and drain on paper towels. Reserve 1 Tbsp. of fat in skillet after draining the rest. Stir brown sugar and flour with bacon fat in the skillet. Stir in water, vinegar, salt, pepper, and onion. Cook over medium heat for 5 minutes until mixture thickens, stirring frequently. Stir in cabbage and cook until hot.

[Kitchen Witch]

Small Scale Sauerkraut

This recipe is very easy, and it does not take all day and a bushel of cabbage. You can make 2-3 quarts of sauerkraut from one medium head of green cabbage. Spices such as juniper berries, dill seed and garlic can be added to the cabbage, if desired.

* 9 cups shredded green cabbage
* 1/4 cup pickling salt
* 2 to 3 quart size jars

1.

Trim dark, limp outer leaves and wash the cabbage.
2.

Remove the central core. Using a food processor (slicing blade not grating) or a kraut cutting board, thinly shred. As you slice, measure 9 cups into a large nonreactive bowl.
3.

Sprinkle salt over shredded cabbage. Using clean hands, mix well.
4.

Let stand at room temperature for 2 hours. In the meantime, sterilize jars. (To sterilize jars, place them in a large pot, cover with warm water and bring to a rolling boil. Boil hard for 15 minutes. Leave jars in hot water until ready to use.)
5.

Rinse, drain and rinse again.
6.

Pack wet cabbage into sterilized quart jars.
7.

Pack (using a wooden spoon or pestle) firmly and keep packing down until liquid rises to cover the top of the cabbage. Spices may be added between the layers of cabbage. Leave at least one inch of head space at the top of each jar. More space is okay.
8.

Wipe away any stray pieces of cabbage not under the liquid inside the jar. Crumple a large piece of plastic wrap and force it into the jar to exclude air from reaching the cabbage in the space left inside of the jar. Use more than one piece if necessary. Seal loosely with two piece medal canning lid but (do not tighten screwband).
9.

Place the jars in an area where the temperature stays at 69-72°F. This is the ideal temperature for fermentation. Check the sauerkraut every few days for froth. There should be no froth if plastic is keeping air away from the cabbage. If froth forms, remove it with a metal spoon and place a fresh piece of plastic wrap in the jars.
10.

Fermentation should cease in 2-4 weeks. The sauerkraut is ready when no more air bubbles are at the surface of the cabbage. The smell will be pleasantly pungent and pickled.
11.

If sauerkraut is too salty, rinse it just before using. Rinse only the amount you intend to use.
12.

Store the remainder in the refrigerator. It will keep for several months.

[Recipes]

Cabbage flavor is compatible with many herbs and spices. Steamed cabbage can be seasoned with anise, basil, caraway and celery seeds, dill, mustard, fennel, nutmeg, oregano, black pepper, savory and tarragon.

Braised Green Cabbage with Garden Vegetables

If you are lucky, the cabbage, green bell peppers and onions will all come from your garden. This recipe can be cut in half by using only half a head of cabbage.

* 1 head green cabbage (about 2 1/2 lbs), shredded
* 1 medium onion, chopped or 4 green onions chopped with green tops
* 1 medium bell pepper, cut into 1/2 inch squares
* 1 teaspoon crushed red pepper flakes (optional)
* 2 cloves garlic, chopped
* 1/4 cup olive oil or peanut oil
* 1 cup water or chicken stock
* salt and pepper to taste

Have all ingredients ready before you start to cook. Remove any decaying outer leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll together into a scroll and cut across into thin shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside separate from dark green outer leaves. Chop onions and bell pepper and set aside. Peel and smash garlic cloves with side of knife, chop coarsely, set aside.

Use a large (5 quart) stainless steel Dutch oven or pan with lid or use a nonstick surface wok. Heat pan over medium high heat for a few seconds until hot. Add oil to hot pan, immediately add onions and bell peppers and stir for about one minute. Add shredded dark green cabbage, stir for another 30 seconds. Add crushed red pepper and garlic, continue to cook and stir for 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage stirring for about 30 seconds, continue adding cabbage and stirring at 30 second intervals until all of the cabbage is in the pot. Add water or chicken stock, cover immediately and continue cooking for 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is done, almost all of the liquid will have cooked away.

Makes six servings.

Savoy Slaw with Buttermilk Dressing

This slaw can be made using all green cabbage or any combination of green, red and Savoy.

Buttermilk Dressing

* 3/4 cup buttermilk
* 1/2 cup mayonnaise or low fat mayonnaise
* 1 tablespoon sugar
* 2 teaspoons grainy mustard
* 1/4 teaspoon celery seed

Combine all ingredients in a pint size jar or small bowl and refrigerate. The dressing can be prepared up to three days in advance.

* 9 cups Savoy cabbage, thinly shredded
* 1 cup red cabbage, thinly shredded
* 1/2 cup grated carrots
* 2 scallions, chopped include green tops

Mix vegetables together in a large bowl. Toss with hands. Add dressing, toss using two spoons, refrigerate. Makes six servings.

[Kitchen Witch]

Braised Green Cabbage with Garden Vegetables
This recipe can be cut in half by using only half a head of cabbage.

* 1 head green cabbage (about 2 1/2 lbs), shredded
* 1 medium onion, chopped or 4 green onions chopped with green tops
* 1 medium bell pepper, cut into 1/2 inch squares
* 1 teaspoon crushed red pepper flakes (optional)
* 2 cloves garlic, chopped
* 1/4 cup olive oil or peanut oil
* 1 cup water or chicken stock
* salt and pepper to taste

Have all ingredients ready before you start to cook. Remove any decaying outer leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll together into a scroll and cut across into thin shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside separate from dark green outer leaves. Chop onions and bell pepper and set aside. Peel and smash garlic cloves with side of knife, chop coarsely, set aside.

Use a large (5 quart) stainless steel Dutch oven or pan with lid or use a nonstick surface wok. Heat pan over medium high heat for a few seconds until hot. Add oil to hot pan, immediately add onions and bell peppers and stir for about one minute. Add shredded dark green cabbage, stir for another 30 seconds. Add crushed red pepper and garlic, continue to cook and stir for 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage stirring for about 30 seconds, continue adding cabbage and stirring at 30 second intervals until all of the cabbage is in the pot. Add water or chicken stock, cover immediately and continue cooking for 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is done, almost all of the liquid will have cooked away.

Makes six servings.

[Kitchen Witch]

Savoy Slaw with Buttermilk Dressing

This slaw can be made using all green cabbage or any combination of green, red and Savoy.

Buttermilk Dressing

* 3/4 cup buttermilk
* 1/2 cup mayonnaise or low fat mayonnaise
* 1 tablespoon sugar
* 2 teaspoons grainy mustard
* 1/4 teaspoon celery seed

Combine all ingredients in a pint size jar or small bowl and refrigerate. The dressing can be prepared up to three days in advance.

* 9 cups Savoy cabbage, thinly shredded
* 1 cup red cabbage, thinly shredded
* 1/2 cup grated carrots
* 2 scallions, chopped include green tops

Mix vegetables together in a large bowl. Toss with hands. Add dressing, toss using two spoons, refrigerate. Makes six servings.

[Kitchen Witch]

Fried Cabbage


1 Head Cabbage
6 Strips Bacon
1 Tablespoon Butter
Pinch of Salt


Shred Cabbage.
Place in pot of water with salt and bring to boil.
When at boil remove from heat and drain.
In a skillet fry bacon.
Crumple cooked bacon on a plate.
Using the bacon drippings and butter fry the drained cabbage.
Add bacon to cabbage and simmer for 5 minutes.

[Kitchen Witch]

Louisiana Fried Spicy Cabbage


2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion
2 tablespoon Red Pepper Flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper


Fry bacon until crisp and well browned.
Add chopped onion and stir until limp.
Add pepper flakes, cabbage, salt & pepper.
Stirring well so that all the cabbage is coated.
Cover and cook over low heat until cabbage is limp and tender.

[Kitchen Witch]

Old-Fashioned Cole Slaw


1 quart finely shredded cabbage
3/4 cup sour cream
1/2 teaspoon dry mustard
2 teaspoon sugar
1/2 teaspoon cider vinegar
salt and pepper to taste.


Blend all ingredients (except the cabbage) and whip for 1/2 a minute to mix thoroughly.
Pour over shredded cabbage and toss to mix well.