does anybody have any cabbage recipies???

Question

I need as many as you have please

Answer 1

G'day Girlscanfishtoo,

Thank you for your question.

I'll start with soup given that it is getting to the season in the Northern hemisphere where a warming bowl of soup is just the thing.

Here is a recipe for cabbage and kielbasa soup:

Cabbage And Kielbasa Soup

Yield: 4 Serving

2 tsp Canola oil
1 cup Chopped onions
1 cup Thinly sliced carrots
1 cup Potatoes -- diced
1/4 lb Kielbasa -- sliced/quartered
19 oz Canned tomatoes
Undrained/chopped
4 cup Shredded cabbage
2 1/2 cup Beef stock -- hot
1/4 cup Chopped fresh parsley
1 Tbsp Sugar
1/2 tsp Paprika
1/2 tsp Pepper

In large heavy saucepan, heat oil over medium heat; cook onions,
carrots, potatoes and kielbasa for 5 minutes or until onions are
soften. Stir in tomatoes, cabbage, beef stock, parsley, sugar,
paprika and pepper; cover and bring to boil. Reduce heat to
medium-low; cover and simmer for 20 minutes or until vegetables are tender.

Recipe by: Canadian Living Online

Home Cooking about has posted a guide to cooking cabbage and some recipes.

http://homecooking.about.com/library/weekly/aa031201a.htm

This site has some recipes to get kids eating cabbage:

http://www.mom-mom.com/cabbage.htm

About Southern.culture has a list of recipes for both mains and soup.

http://southernfood.about.com/od/cabbagerecipes/

Enjoy.

Answer 2

Cabbage is an unlimited veggie!!! And sooo YUMMY!!! I don't really use recipes...So I'll throw some ideas to ya'!!!

Boiled cabbage w/ham and, potatoes (Meal in one pot)
Boiled cabbage w/bacon and, potatoes (Again. meal in one pot)
Fried cabbage w/bacon and, or ham and, onions...Can also add diced potatoes
Boiled chopped cabbage drained, then add Velveeta cheese
Creamed cabbage
Coleslaw
Soups
Add to any other veggies like, broccoli, cauliflower, etc.
Stir frys

Runzas:
Brown 1 lb. ground beef with onions and diced cabbage, drain in colander. Put mixture into bowl after draining. Add salt, pepper, onion powder. Let COOL until ya' can handle!!! Roll out thawed frozen bread dough (That has risen according to package directions) into about 6" X 6" squares. Put one slice cheese in center, top with filling. Fold into squares. Place fold side down, on greased cookie sheet. Bake at 350 until golden brown and, when ya' tap on top of roll, ya' hear a hollow sound. Remove from oven, brush tops with butter/margarine.

Same recipe as above for Runzas, only add 2-3 diced potatoes when browning beef, cabbage, etc.

Cabbage meat roll ups:
After washing the cabbage, easily pull the big outer leaves off, as gently as possible. Put the clean cabbage leaves in the micro' until pliable. Brown 1 lb. ground beef and onions. Drain grease. Transfer to a bowl add, garlic powder, Italian seasonings, salt, pepper, all to taste. Add about 1 Cup+, cooked rice. Mix well. Fill cabbage leaves (I generally double the leaves) with mixture, rolling the cabbage filled leaves until they resemble a mini loaf. Put in greased baking dish. Cover with tomato sauce, or canned/bottled spaghetti sauce. Bake at 350 until starting to brown, and sauce is really bubbling.

I have seen ppl swear they despise cabbage, yet eat Runzas, and luv' 'em!!!

When cooking with cabbage, use in basically any dish ya' would generally use broccoli and, or cauliflower!!!

Answer 3

My favorite cabbage recipe is boiled cabbage!
1 head cabbage (cut into wedges)
4 large potatoes (cut in chunks)
salt & pepper to taste
Use approx. 2 cups of water to boil the cabbage and potatoes in, (cabbage shrinks as it's cooked down) boil until the veg. are tender. ( boil covered)

Answer 4

boil a head of cabbage ( i prefer purple cabbage) 1 bag of mini carrots a sweet onion medium cut in big halves 1 large granny smith apple cored & peeled & cut in small cubes & 8-10 tiny red potatoes with skins simmer on low for 1 hr drain & eat with corned beef cook corned beef in cabbage mixture awesome for a fall meal

Answer 5

Bacon + Cabbage + Hot pan = Good.

Answer 6

Cajun Coleslaw
1 head cabbage grated
1 small onion grated
1/2 c miracle whip
1 tsp vinegar
1.2 tablespoon hot sauce
1/8 tsp hot pepper flakes

toss all together

Answer 7

cabbage and corned beef...easy....
just cook your cabbage....and while its cooking take some fatback and put in the oven in a skillet and let it cook until you have some grease off of that. Then....after cabbage is done, add corned beef, stir and then add grease from fatback stir and cook for 15 minutes.

Answer 8

Alton Brown, my FAVORITE tv chef has at least four at www.foodtv.com. He makes simple, easy to prepare, but GREAT TASTING food.

Answer 9

Chicken broth ,salt, pepper, bay leaf and pickleing spice, can't get better then that

Answer 10

Stuffed Cabbage Rolls (Yield: about 1 dozen)
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
Preheat the oven to 350 degrees F. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

Corned Beef and Cabbage Prep Time:30 min Cook Time:12min
Yield: 4 to 6 servings (If serving 6, use 2 cans corned beef)
4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef

Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.

Cabbage and Potato Bake Recipe
Prep Time:30 min Cook Time: 2 hours
Yield: 6 servings
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Sauteed Cabbage Prep Time: 10 min Cook Time: 15 min
Yield: 6 servings
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Crunchy Noodle Salad with Cabbage and Peanut Sauce
Prep Time: 30 min Yield: 6 to 8 servings
1 head romaine lettuce, thinly shredded
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package of wonton skins, sliced thin and fried, reserve some for garnish
2 green onions, thinly sliced
1/2 cup smooth natural peanut butter
1/4 cup rice wine vinegar
1 tablespoon water
Pinch red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup chopped cilantro leaves

Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.

:) ENJOY!!!