Cabbage Recipes

[Kitchen Witch]

SMOTHERED CABBAGE

1 tablespoon olive oil
2 cups chopped yellow onions
1 1/2 cups chopped tasso (spicy cured ham) or kielbasa
1 cup chopped pickled pork or smoked ham butt
2 tablespoons roasted garlic
1 teaspoon Creole seasoning
2 pounds green cabbage, trimmed, quartered, cored and sliced thin
Salt to taste, and 1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter

Coat the bottom of a heavy pot with oil. Add onions and cook at medium-low heat, stirring occasionally, until onions begin to caramelize. Add tasso, pickled pork, garlic and Creole seasoning. Saute for a minute. Add cabbage and stir briefly. Add salt, pepper, pepper flakes and 3 cups of water. Bring water to a simmer, cover the pan and cook over low heat for 45 minutes, or until the cabbage is tender. Uncover and stir in butter before serving. Six to eight servings.



KLUSKI KAPUSTA PO
(POLISH NOODLES AND CABBAGE)

1/4 c Butter
1/2 c Yellow onion peeled, chopped
4 c Cabbage, chopped OR Thinly sliced
1 ts Caraway seeds - OPTIONAL
1/2 ts Salt
1/8 ts Black pepper
8 oz Package of egg noodles
1/2 c Sour cream (optional)

Melt butter in a large skillet. Add the onion and saute until transparent. Add the cabbage and saute 5 minutes, or until tender but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook five minutes longer, stirring frequently.



VEGETABLE STEW
(Spain)

1 1/3 pounds green cabbage, sliced into thin strips
6 tablespoons olive oil
1 cup finely chopped onion
2 finely chopped garlic cloves
1 pound ripe tomatoes, blanched, skinned, seeded and diced
Salt and freshly ground black pepper
4 1/2 cups vegetable stock
7 ounces crusty bread (such as French baguette), sliced thin
1/2 cup Rioja red wine
3 1/2 ounces chorizo sausage, skinned and thinly sliced
For garnish:
1 tablespoon chopped herbs (thyme, parsley, etc.)

Rinse cabbage briefly under cold water. Place in pot of boiling, salted water and let boil 10-12 minutes, until almost tender. Drain well and set aside.
Heat oil in pot and saute onion and garlic without letting them brown. Add tomatoes and saute briefly; season with salt and pepper. Pour in vegetable stock and bring to boil. Reduce heat and simmer 15 minutes. Adjust seasonings and keep warm.
Preheat oven to 400 degrees. Line bottom of 4 oven-proof clay pots with bread slices, drizzle with Rioja and top with a layer of chorizo and cabbage. Repeat for each pot, finishing with a layer of bread.
Ladle soup into pots and garnish with herbs. Bake for about 10 minutes. Serve piping hot. Serves 4.



Dressed Cabbage

1 head cabbage
4 tablespoons butter
3 tablespoons bacon stock or water
1 pinch nutmeg or mace
1/2 teaspoon flour
pepper to taste


Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed.




Polish Cabbages with Apples

1 medium head of cabbage
1 tablespoon salt
3 or 4 green apples
2 tomatoes
1 teaspoon sugar
1 tablespoon butter or 3 slices crisp bacon
2 sliced onions

Shred cabbage. Cover cabbage and onion with boiling water. Let stand 10 minutes. Place butter or broken bacon slices in the bottom of a kettle. Add drained cabbage with onion, apples and tomatoes. Remove seeds from tomatoes first. Seed will give a bitter taste to the cabbage. Add sugar and simmer until tender, about 20 minutes. Salt while cooking.

[Kitchen Witch]

EASY SWISS HAM CHOWDER WITH CABBAGE AND POTATOES

1 1/2 cups cubed fully cooked ham
1 1/2 cups shredded cabbage
2-3 medium potatoes, diced, boiled (Yukon Gold preferred)
1 (17 oz.) can cream-style corn
1 cup chicken broth
1 cup milk
1/8 teaspoon pepper
2 slices (2 ounces) process Swiss cheese
2 tablespoons snipped parsley

In a large saucepan, combine ham, cabbage, undrained corn, chicken broth, milk and pepper. Bring to boiling. Reduce heat. Cover and simmer about 5 minutes or until cabbage is tender crisp. Tear cheese into pieces. Add to saucepan, stirring till melted. To serve, ladle into soup bowls. Sprinkle parsley over each. Makes 4 servings.

[Kitchen Witch]

HAM CASSEROLE SKILLET

1 tablespoon butter
1 large Vidalia onion, sliced thinly
1 tablespoon of minced garlic
1/2 head of green cabbage sliced thin
2 cups cubed ham
6-8 small white potatoes cut into quarters
1/2 cup white port wine
1 tablespoon parsley flakes
Salt, pepper, garlic powder - to taste

Melt 1 tablespoons butter in a large skillet over medium-high heat. Add the onion and cabbage and stir-fry until translucent. Add potatoes, garlic, and port wine. Add onion, garlic powder, salt and pepper. Add parsley flakes and ham. Mix well and cover. Simmer for 20 minutes, or until potatoes are tender.

[Kitchen Witch]

CABBAGE, ONIONS AND NOODLES

1 small head cabbage
1 medium yellow onion
4 tablespoons butter (or olive oil)
8 ounces dry wide egg noodles
Salt and pepper to taste
1/4 cup chopped fresh dill
6 tablespoons sour cream (optional)

Cut out core and slice cabbage very thin. Peel and slice onion very thin. In large pot, over medium-low heat, melt butter. Add cabbage and onions. Cover and cook until soft.
Meanwhile bring large pot of salted water to boil. Cook noodles until al dente. Drain and mix with cabbage and onions. Season with salt and pepper. Add dill. Serve in bowls with a dollop of sour cream.

[Kitchen Witch]

CURRY SLAW

2/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon curry powder, or to taste
1/4 teaspoon pepper
8 cups shredded cabbage, or 1 bag slaw mix

Crumbled crisp bacon or chopped unsalted peanuts, optional
Combine everything except cabbage and optional bacon and peanuts. Whisk until smooth. Add cabbage and mix well. Cover and refrigerate several hours or overnight. Serve with slotted spoon to drain. If desired, top with bacon or peanuts just before serving.

[Kitchen Witch]

POLYNESIAN SLAW

3 cups shredded cabbage
1- (8oz.) can pineapple tidbits, drained (2/3 cup)
1 cup diced unpared apple
1/2 cup celery
1/2 cup mayonnaise
1 cup miniature marshmallows
1/4 cup flaked coconut

Combine all ingredients except marshmallows; toss lightly. Chill. Just before serving, fold in marshmallows, trim with apple slices if desired. Makes 10 servings.

[Kitchen Witch]

BEER SIMMERED CABBAGE ROLLS

1 head cabbage -- (12 leaves)
5 quarts boiling water
1 pound lean ground beef
1 cup cooked rice
1/4 cup chopped onion
1/2 cup finely chopped celery
2 eggs -- well beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces (canned) tomato sauce
1/4 cup cider vinegar
1/2 cup firmly packed brown sugar
2 cups beer (or condensed beef broth)

Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce,
vinegar, brown sugar, and 1-1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer slowly about 1 hour, adding more beer as needed. Yield: 6 servings.

[Kitchen Witch]

SPICY COLESLAW
Serves up to 8

1 small green cabbage, cored and quartered
1 small red cabbage, cored and quartered
3 medium carrots, grated
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1/2 large red onion, sliced thin
1 or 2 small jalapeño peppers, cut in half, seeds and veins removed, and sliced thin (optional)
1 small bunch cilantro, long stems removed and chopped
Juice from 2 large lemons
1 1/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Slice cabbage quarters crosswise into 1/8-inch thick strips. Combine cabbage and rest of vegetables in large salad bowl, and toss with lemon juice, vinegar and olive oil. Add salt and pepper to taste and toss again. Serve immediately or cover and refrigerate.

[Kitchen Witch]

GOLABKI (Polish stuffed cabbage rolls)

3 cups water
1 teaspoon salt
2 cups medium grain rice
2 medium onions, finely chopped
1 tablespoon bacon fat
Freshly ground black pepper to taste
1 1/2 pounds extra lean ground beef
2 slices bacon, cooked and crumbled
Salt to taste (optional)
1 large green cabbage
1 10 3/4-ounce can condensed tomato soup

Boil water with salt. Add rice and cook 15 minutes, until firm. Cook onions in bacon fat until transparent and beginning to brown. Add to rice in large bowl. Pepper the ground beef and crumble into bowl. Add crumbled bacon. Mix with fork to prevent mashing ingredients. If desired, add salt to taste.
Cut and remove core from cabbage. Put whole cabbage into large pot of boiling water and boil, removing leaves one at a time as they wilt. Place leaves in colander to drain and cool as you continue working. When all leaves have been separated and removed from the water, trim the spine of each leaf with a very sharp knife held parallel to the leaf surface (you do not cut through the leaf, but along the surface to ``thin'' the spine and make the leaf flexible enough to wrap around the stuffing).
Place filling inside each leaf and roll from the core end, tightly, tucking in sides as you go. They should be long and narrow, not overstuffed. Stack rolls in Dutch oven. Spoon tomato soup over the top. Bake at 350 degrees for 1 1/2-2 hours. Makes 20 to 30 rolls.

[Kitchen Witch]

CABBAGE NOODLE SALAD

1 small head of cabbage - chopped
1 red onion - chopped
1 cup slivered or sliced almonds - toasted - I toast mine in a skillet over
low heat until nicely golden
3 packages Ramen Oriental Noodles
1/2 stick margarine

Dressing
1 cup oil
3/4 cup sugar
2 tablespoons Soy Sauce

Take the noodles and put them in a large baggie. Keep the spice packets to use later. Using your meat cleaver on the smooth side, break the noodle up. Melt the margarine in the skillet. Add the noodles and about 1/2 cup of water. Cook until the noodles are tender. Let sit about 10 minutes. Then sprinkle with the spice packets from the noodles. In the meantime mix up the dressing. Combine the noodles, the cabbage and the red onion. About 10 minutes before serving, stir in the dressing and right before serving add
the toasted almonds.

[Kitchen Witch]

BRAISED RED CABBAGE

1 pound red cabbage, quartered
2/3 cup golden raisins
2/3 cup lager beer
Salt
Freshly ground black pepper
1 bay leaf
1 tablespoon grapeseed or safflower oil
2 onions, peeled and sliced
2 golden delicious apples, washed and cored
1 tablespoon honey
1 teaspoon tarragon vinegar
1 garlic clove, peeled

Preheat oven to 350 degrees. Shred each cabbage quarter. Place in the top of a steamer and steam for 5 minutes, turning occasionally.
Wash the golden raisins very carefully. Place them in a small saucepan with the beer, salt, pepper and bay leaf. Bring to a boil and leave on one side to cool.
Heat the oil in a large ovenproof skillet or cast-iron casserole and sweat the onions, covered, for 5 minutes. Uncover and let the onions color slightly. Add the cabbage and toss for 5 minutes over low heat.
Cut the apples in small cubes and toss in with the cabbage. Add the honey and vinegar to the beer and raisin mixture and pour into the apples and cabbage. Mix well. Add the whole garlic clove. Lay a sheet of parchment paper on top of the cabbage, cover, and braise in the preheated oven for 40 minutes or until tender, tossing every 15 minutes.
Remove the bay leaf and garlic. Using a slotted spoon, carefully transfer the cabbage and raisins to a warmed vegetable dish, or if serving with meat, arrange around the prepared meat. If serving individually, arrange a nest of cabbage surrounded by the raisins with the meat or fish on top.

[Kitchen Witch]

Cabbage With Andouille Smoked Sausage

Unsalted butter or margarine 4 Tbsp.
Unpeeled julienned apples (see Note) 3 cups
Juilienned onions (see Note) 2 cups
Dark brown sugar 3 Tbsp.
Shredded cabbage 10 packed cups
Chicken stock or water 1 cup
Bay leaves, halved 2
Chef Paul Prudhomme's Vegetable Magic® 2 Tbsp. plus 1 tsp.
Andouille smoked sausage (preferred) or pork sausage such as Polish sausage cut into 1/2 in. pieces 1/2 lb.

1. Melt the butter in a 4-quart saucepan over high heat. Add the onions and sauté about 2 minutes, stirring occasionally. Add the cabbage, then 1/2 cup of the stock, the bay leaves and Vegetable Magic; stir well. Cook 5 minutes, stirring occasionally. Stir in the apples and cook 15 minutes, stirring occasionally.
2. Stir in the sugar and the remaining 1/2 cup stock; mix well. Cook about 2 minutes, stirring occasionally. Add sausage and cook for 5 minutes more. Remove from heat, discard bay leaves and serve immediately.