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.
Sweet and Sour Cabbage Soup
4 to 5 cups vegetable stock
1 small head of cabbage, shredded
1 14.5 ounce can tomatoes, chopped and undrained
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
juice of half of a warmed lemon
1 medium onion, diced
Toss all ingredients into a pot large enough to contain them. Bring to a boil, then reduce to simmer and cook for 1 and 1/2 hours. Taste after about an hour to see if you might want to add more brown sugar.
Cabbage and Barley Broth With Tahini
50 g barley
1 small onion, thinly sliced
1 clove of garlic
4 ounces cabbage, finely shredded or sliced
1 to 2 tablespoons tahini
1 tablespoon oil
1 bay leaf
vegetable stock
salt and pepper to taste
Soak and cook the barley and keep the cooking water. Fry the onion and garlic gently for about 5 minutes without browning. Add the cabbage and the barley with the cooking water and make it up to 2 pints with vegetable stock. Bring to the boil, add the bay leaf and simmer for 3 to 5 minutes until the cabbage is just cooked but still crunchy. Remove from the heat and stir in the tahini to taste. This soup is very economical and a good contrast of textures. Serves 4.
Red Cabbage
Scandinavian Traditional
1 red cabbage, cored
1 yellow or red onion
2 to 4 sour apples
2 tablespoons butter, margarine or vegetable oil
8 cloves
1 to 2 tablespoons sugar
3 tablespoons red wine vinegar and or lemon juice
salt to taste
Cut the red cabbage into thin slices, then strips. Peel, core and slice the apples into pieces. Slice the onion. Melt the butter in a large pot over medium heat. Add the cabbage, onion, apples, vinegar, spices and salt. Cook covered over low heat for one hour, stirring occasionally. Add more vinegar or lemon juice according to taste. Serve hot with your meal or cold on pork sandwiches the next day. Can be frozen.
Stuffed Cabbage Leaves
8 to 10 large cabbage leaves
Assorted fillings: Cheese and spinach, rice and mushrooms
Carefully remove the leaves from the cabbage and parboil them for a few minutes until they are soft enough to be rolled up without breaking. If the head of cabbage is too tight for you to be able to uncurl the leaves without tearing them you can try sticking a couple of forks into the neck of the cabbage and dipping it into a big pan of boiling water for a few minutes so that the outer leaves are parboiled and soft.
Prepare the fillings:
Make a tasty risotto with onions and mushrooms, add a few chopped nuts if you like, and your favorite herbs. Season to taste. Add to leaf and roll up, place rolled leaves together in an oven proof dish and bake for 30 minutes at 350F. Or lightly cook some chopped spinach, season with a pinch of freshly grated nutmeg, spread it on the cabbage leaf and add a few cubes of Greek feta cheese or your favorite tasty cheese before you roll up the cabbage leaves and bake them for 30 minutes at 350F.
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.
Triple Cabbage Delight
2/3 cup bok choy cabbage, sliced
2/3 cup green cabbage, sliced
2/3 cup Napa cabbage, sliced
1/3 cup Dijon mustard
2 tablespoons lite soy sauce
3/4 teaspoon sugar
1 tablespoon rice vinegar, plus 1 teaspoon
In a large pot of boiling water, add the sliced cabbages and cook for just 1 minute. Drain and splash the cabbage with cold water. Mix all ingredients for the sauce. Add the mustard sauce to the cabbage and toss well. Serve chilled. This dish is good with a fish entree.
Baked Cajun Cabbage
1 large head cabbage
1 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
Cheese Sauce:
1/2 cup butter
4 tablespoons flour
1 1/2 cups milk
salt
1 pinch cayenne pepper
1/2 pound sharp cheddar cheese, grated
Topping:
1 cup green onions, chopped
1/4 cup seasoned bread crumbs
Remove outer leave from cabbage. Cut into bite size sections, removing core. Boil about 10 minutes, uncovered, until tender crisp. Drain and set aside. In a separate saucepan, combine butter and flour blending well over medium heat. Add onions, celery, pepper, salt and cayenne. Saute for 10 minutes. Add milk, blending well over low heat until creamy. Add cheese, stir until smooth. Place cabbage in 2 quart casserole, top with cheese sauce. Sprinkle with bread crumbs. Bake at 350F for about 30 minutes of until heated through and bubbly.
Cabbage Cheese Casserole
1 medium head cabbage
3 tablespoons butter
3 tablespoons flour
1 can milk
salt and pepper to taste
1 cup cubed velveeta cheese
6 slices bread, cubed
1 stick butter
Cut up cabbage in small pieces. Cook in slightly salted water for 3 minutes. Put in colander and let sit for a while to drain well. Melt 3 tablespoons of butter, stir in flour, add milk, combine cabbage with sauce. Stir in cheese and keep stirring until cheese melts. Taste and add salt pepper to taste. Put in buttered casserole. Brown bread in 1 stick butter. Put on top of cabbage and bake in 350 oven for about 20 minutes.
Cabbage au Gratin
1 medium cabbage, coarsely shredded
1 can cream of celery soup, undiluted
1/4 cup milk
1 cup shredded process American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup fine, dry bread crumbs
2 tablespoons butter, melted
Cook cabbage in boiling water 5 to 7 minutes or until tender; drain well. Place cabbage in a lightly greased 1 1/2 quart baking dish. Combine soup, milk, cheese, salt, and pepper; mix well. Pour over cabbage. Combine bread crumbs and butter, stirring well; sprinkle over cabbage. Bake at 350F for 30 minutes.
Fried Cabbage
1 small onion, finely chopped
6 tablespoons oil
1 large tomato, sliced
1/2 teaspoon salt
1/2 teaspoon curry powder
1 medium cabbage, shredded
2 carrots, sliced into rounds
1 green bell pepper, chopped
Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt and curry powder and continue to stir fry for 3 minutes. Add cabbage, carrots and pepper and mix well. Pour in about 1/2 cup water. Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.
Savoy Cabbage with Bacon
3 thick slices bacon, preferably apple wood smoked
2 large cloves garlic, minced
2 small tender leeks, split, rinsed, thinly sliced
1 large Savoy cabbage, core removed, thinly sliced
1 cup chicken stock or broth
1/4 cup dry white wine
1 1/4 cups cooked white beans
1 tablespoon finely julienned fresh sage
1 tablespoon finely julienned snipped chives
freshly ground pepper
Cook bacon in 12 inch nonstick skillet over medium high heat until crisp, about 3 minutes. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat. Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately. Makes 4 main course servings.
Spicy Cabbage Salad
4 cups of finely sliced cabbage
1 small carrot cut into match stick sized pieces
handful of bean sprouts
4 red shallots, finely sliced
1 tablespoon of ginger, cut into match sticks
coriander or basil and mint or mint and Vietnamese mint
spring onions sliced, optional
Kaffir lime leaves very finely sliced, optional
Sauce:
2 to 3 red chilis finely sliced
2 cloves garlic, finely chopped
3 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon grated palm sugar
Mix the sauce ingredients enough to dissolve the sugar and combine with the rest of the salad mix. If making up ahead of time omit the bean sprouts until serving time.
Cabbage with Sour Cream
45g butter
1 small cabbage
230ml sour cream
1 egg yolk
2 tablespoons lemon juice
salt and pepper to taste
Melt the butter over low heat. Add the cabbage and stir well. Cover and leave to simmer for 15 minutes, or until the cabbage has begun to soften, but do not let it brown. Whisk together the sour cream, egg yolk, lemon juice, salt and pepper and then pour into the pan with the cabbage. Bring the mixture to simmering point without allowing to boil. Serve immediately.
Cabbage and Dumplings
1 1/2 tablespoons butter or margarine
1 medium onion, chopped
1/4 cup red wine
6 cups green cabbage, cored and shredded
3 ribs celery, sliced
1 apple, pared, cored and chopped
1 1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
4 cups beef stock
For the dumplings:
1 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk or buttermilk
2 tablespoons vegetable oil
In Dutch oven, saute onions in butter over medium high heat until soft.
Add wine and stir well. Add remaining ingredients and bring to a boil.
Cover and reduce heat; simmer for 20 minutes. Meanwhile, combine the
dumpling ingredients and stir well. Increase heat so vegetable mixture
comes to a gentle boil. Drop dumpling batter by tablespoons into the
boiling pot. Cover, reduce heat and simmer for 15 minutes without
lifting lid. Serve dumplings in bowls with vegetables and liquid.
Cabbage and Leeks in Cream Sauce
1/2 head cabbage, coarsely chopped
3 large leeks, sliced
1 large garlic clove, minced
2 tablespoons sherry or dry white wine
2 tablespoons water
1 tablespoon butter
2 tablespoons butter extra
2 tablespoons flour
3/4 to 1 cup milk
1/4 teaspoon mace or nutmeg
salt and pepper to taste
1/4 cup water or chicken broth
Put cabbage and leeks in crockpot. Add minced garlic, sherry and water . Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours. Melt butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture.
Sauteed Cabbage
2 tablespoons butter or margarine
2 tablespoons Dijon mustard
5 to 6 cups shredded green cabbage, about 1/2 large head
1 teaspoon celery salt
1/4 teaspoon dried thyme
1/4 cup water
1 tablespoon sesame seed, optional
In a large skillet, melt butter over medium heat. Stir in Dijon mustard. Add cabbage. Saute for 3 to 4 minutes, stirring constantly. Sprinkle celery salt and thyme over cabbage. Stir to mix. Lower heat. Add water. Cover and steam for 2 to 3 minutes, or until cabbage is crisp tender. Stir in sesame seed. Serve immediately. Serves 4.
Autumn Stuffed Cabbage
1 head cabbage
1/2 pound lean ground beef
1/2 pound ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1/4 cup water
1/8 teaspoon freshly ground black pepper
1 16 ounce can diced tomatoes
1 small onion, sliced
1 cup water
1 medium carrot, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon cornstarch
Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling. Shred 1/2 cup of raw cabbage and set aside. Brown ground beef and turkey and minced onion in skillet. Drain fat. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour or until cabbage is tender, basting occasionally. Remove cabbage rolls to serving platter, keep warm. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.
Skillet Escalloped Cabbage
1 head of cabbage
2 tablespoons sugar
5 tablespoons butter, 2 portions, one of 2 tablespoons and one of 3 tablespoons
2 tablespoons flour
1 cup milk
pepper to taste
1 jar bacon cheese
1 jar sharp cheddar
25 saltines or Ritz crackers, crushed
Chop the cabbage coarsely and cook it in water until it is almost tender. Drain the cabbage and sprinkle it with 2 tablespoons sugar. Set the skillet aside. Use a saucepan to melt 2 tablespoons butter and add flour and milk to make a roux. Stir in the bacon cheese and the cheddar to make a smooth sauce. Pour the cheese sauce over the cabbage in the skillet. In a separate pan, melt 3 tablespoons butter and stir in cracker crumbs. Pour this on top of the cabbage mixture. Cover the skillet and cook at moderate heat 30 minutes. Serve and enjoy.
Cabbage Roulade with a Lemon Sauce
12 large cabbage leaves
2 tablespoons olive oil
1 onion, chopped
1 carrot, grated
4 ounces mushrooms, sliced
2 1/2 cups stock or use half wine and half stock
1/2 cup rice
4 tablespoons red lentils
1 teaspoon dried oregano or marjoram
4 ounces soft goat's cheese
1 tablespoon floor
juice of 1 lemon
3 eggs, beaten
Set the oven to 375F. Blanch the leaves in boiling salted water until they begin to wilt. Reserve the water. Heat the oil and saute the onion, carrot and mushroom for 5 minutes. Add the stock, rice, lentils and herbs. Boil for 15 minutes. Remove from heat. Add cheese. Season. Place a portion of the filling in each leaf. Fold in the sides and roll. Place joint down in a roasting pan. Add the reserved water. Cover with foil. Bake for 30 minutes. Drain the roasting tin. Place 2 1/2 cups of the water into a sauce pan. Bring to a boil. Blend the flour with a little cold milk. Add the flour and lemon juice to the water. Cook for 5 minutes whisking to prevent lumps forming. Remove from heat. Allow to cool for 1 minute. Add the eggs.
Impressive Cabbage
2 to 3 jalapenos, quartered
1 head cabbage, shredded
shredded carrots
corn oil for stir frying
2 pinches of hing
1/4 teaspoon mustard seeds
salt
Put a little bit of corn oil in a pan. Heat over a low flame. To the hot oil add the mustard seeds. Wait until the mustard seeds start popping. Note: you will probably want to tilt the pan so that all the oil comes together in one corner of the pan, on the heat. Add in the hing. Now braise the jalepenos until the skins start to blister. Throw in the cabbage. Keep in mind that the cabbage cooks down a lot. Turn up the flame. Cook for about 7 to 10 minutes for a standard pot, less if you use a wok. Salt to taste. You can serve this hot or cold.
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