Cabbage German Red Cabbage 1 medium head red cabbage, cored and sliced 2 large tart apples, peeled and sliced 1 medium sweet onion, sliced and separated into rings 1 1/2 cups water 1 cup cider vinegar 1/2 cup sugar 1 tablespoon butter 6 whole peppercorns 2 whole allspice 2 whole cloves 1 bay leaf 2 teaspoons cornstarch 2 teaspoons cold water In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. If you do not have a cheesecloth, just make sure to take out those ingredients after cooking Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened Chesapeake Slaw 3 cups shredded cabbage 2 cups shredded carrots 1/3 cup olive oil or vegetable oil 2 tablespoons vinegar 1 1/2 teaspoons seafood seasoning 1/4 teaspoon salt Dash pepper In a bowl, combine cabbage and carrots. In a small bowl, combine oil, vinegar, seafood seasoning, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour. Southern Fried Cabbage and Bacon 3 slices bacon, cut into thirds 1/3 cup vegetable oil, or to taste 1 teaspoon ground black pepper, or to taste 1 head cabbage, cored and sliced 1 white onion, chopped 1 pinch white sugar Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Purple Shepherd's Pie 4 potatoes, quartered 2 Tbsp butter 3 Tbsp milk 1 Tbsp olive oil 1/2 head purple cabbage, chopped into strands 1 red onion, diced 4 cloves garlic, diced 2 stalks celery, diced 1 cup frozen corn 1 tsp each dried thyme + basil 2 Tbsp hot sauce salt & pepper 1 1/2 cups vegetable stock 1 Tbsp olive oil 2 Tbsp flour, heaping 1/2 cup vegetable stock grated cheese (optional for top - I used smoked applewood cheddar) Add quartered potatoes to salted boiling water. Cook until tender. Mash with butter and milk. Add salt and pepper to taste. Set aside. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add in onions, garlic and celery and stir around until it starts to sweat. Add in cabbage and saute until everything gets slightly wilty, about 3-5 minutes. Add in herbs, hot sauce and corn and 1 and a half cups of vegetable stock. Salt and pepper if necessary. Bring to the boil. Meanwhile, In a small saucepan, heat up 1 tablespoon of oil, add in 2 tablespoons of flour and whisk around quickly, taking care not to burn the flour. Slowly add in the remaining 1/2 cup of stock and whisk until thickened. Add this to the cabbage mixture, stirring until the sauce thickens up nicely. Add cabbage mixture into an oven proof dish and top with mashed potatoes, spreading the top smooth. Add grated cheese to the top, if necessary, and bake in a 350 degree oven uncovered for 20 minutes or until the top is golden brown. Cajun Cabbage Casserole 1 pound ground beef 1 medium green pepper, chopped 1 medium onion, chopped 2 garlic cloves, minced 1 can (10 ounces) diced tomatoes and green chilies 1 can (8 ounces) tomato sauce 1/2 cup uncooked long grain rice 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 to 1/2 teaspoon each white, black and cayenne pepper 4 to 6 drops hot pepper sauce 1 small head cabbage, chopped 1 cup (4 ounces) shredded Colby cheese In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 13-in. x 9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350 for 65-75 minutes or until the rice is tender.
Chopped vegetable salad with zesty ranch dressing 2 c snowpeas, chopped 2 carrots, sliced into coins 3/4 c corn 1/2 green cabbage, shredded & chopped 1/4 red onion, finely diced dressing: 1 c buttermilk 1/4 c sour cream 1/4 c mayonnaise juice & zest of 1/2 lemon 1 t honey 1 fat clove garlic, minced 2 T freshly grated onion 1 large pinch each of dried dill & oregano 1/4 t sweet Spanish paprika 1/2 t kosher salt 1 t freshly ground pepper a shake or two of hot sauce Chop all the vegetables and place them in a large bowl. Set aside. To make the dressing, whisk all ingredients until combined. Taste & adjust seasoning if necessary. This makes a lot of dressing, so just use enough dressing for the salad. Pour dressing liberally (or not, depending on taste) and toss salad to combine. Place remaining dressing into a tightly lidded container and keep in the fridge for about a week or so. GREEN BEANS AND CABBAGE 6 strips bacon 1/2 c. chopped onions 1/4 c. sugar 1/2 c. vinegar 3 c. precooked green beans 3 c. raw shredded green cabbage Brown bacon; drain, break into pieces. Set aside. Saute onions in bacon grease. Put bacon back in with onions. Add sugar and vinegar, then add cabbage. Cook until tender, stirring often. Once cabbage is tender add the precooked green beans, cook until tender or done. GREENS, CABBAGE, AND CORN ON THE COB 1 1/2 lb. collard, cleaned fresh 1 1/2 lb. kale, cleaned fresh 1 med. head of green cabbage 6 ears of corn, fresh 2 green peppers 2 med. onions 4 bay leaves 1/2 lb. bean sprouts 2 tsp. soy sauce 1/2 c. oil Salt Pepper Clean and cut up, collards and kale and cook in the same pot with green peppers and onions. Cook for about 2 hours. Add oil, bay leaves and soy sauce, then add cabbage and cook for about 15 more minutes. Lay on top the ears of corn and bean sprouts and cook for about 20 minutes.
Cabbage Sloppy Joes 1 pound ground beef 1-1/2 cups finely shredded cabbage 1 medium onion, chopped 1 celery rib, chopped 1/4 cup chopped green pepper 1 cup ketchup 3 tablespoons brown sugar 2 tablespoons lemon juice 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard Dash pepper 8 sandwich rolls, split In a large skillet, cook the beef, cabbage, onion, celery and green pepper over medium heat until meat is no longer pink; drain. Stir in the ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10 minutes or until cabbage is tender. Spoon 1/2 cup onto each roll. KIELBASA SAUSAGE WITH CABBAGE AND ONIONS 1 pack of kielbasa sausage 1 head of green cabbage 1 white onion vegetable oil salt pepper Pour vegetable oil into a large frying pan. Add sausage to the frying pan. Heat to medium high. Cook until brown. Do not drain or the cabbage and onions will stick to the pan. Cut the cabbage into slices 2 inches thick and stir into sausage.cut onion in half, then across; add it to the pan. Cook until cabbage and onions are soft. Salt and pepper to taste. CROCK-POT STUFFED CABBAGE ROLLS 1 lb ground beef 1/2 lb sausage meat 1 cup rice, uncooked 1/2 cup bread crumbs (optional) 2 cloves garlic, (put through garlic crusher) 1/3 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika 2 eggs 1 1/2 teaspoons salt 1 large onion, ground with onion juice large cabbage leaves flour for dredging vegetable or olive oil 1 1/2 cups tomato sauce or soup Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs). Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground. Combine all ingredients other than the cabbage. Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.
Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green. The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle. Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling. NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture. At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up. Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle. Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time). You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker. Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc. Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling. Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours. Alternatively, you can bake these in the oven. To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours. Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.