Recipes for cabbage?

Question

I've just bought a cabbage. It was the smallest there was in the shop, but when I got it home I realise that it would easily feed a family of 159! (Easily!). I don't want to waste it and would love to take the opportunity to try out some new recipes. Any ideas?

Answer 1

FRIED CABBAGE AND NOODLES
1 head of cabbage
1 box of elbow noodles
butter
Cut up head of cabbage and saute in butter in skillet. Reduce heat and continue to cook slowly. Meanwhile, in a large pot of salted boiling water, prepare 1 box of elbow macaroni according to package directions.
Once noodles are done and the cabbage is soft, drain the noodles and mix with the buttered cabbage.
Cover and let simmer on low for about 15 minutes.
This is a very old recipe that tastes fantastic. You can almost eat the whole thing yourself. Enjoy!!!

CORNED BEEF AND CABBAGE
1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.

FRIED CABBAGE
1/4 pound bacon,
2 small heads of cabbage
1 large onion,
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender.

CABBAGE CASSEROLES
2 cans cream of mushroom
1 small cabbage
1 small onion (optional)
1/2 cup mayonaise
1 cup grated cheese
2 sleeves Ritz crackers
1 stick butter
Preheat oven at 350°F.
Cut up cabbage as you would for steaming. Put in a casserole dish. In a separate bowl, combine cream of mushroom soup, mayonnaise and onion; pour over top of cabbage. Mix together melted butter, Ritz crackers and cheese. Sprinkle over top of casserole. Bake for about 30 minutes until bubbly and brown.

Answer 2

How about this !!!!

Savoy Cabbage Soup ( lovely on a cold day.!!!)

Piece of chopped bacon
Carrots, chopped (about 3)
Onions, chopped (1)
Cabbage, thinly shredded
1 litre chicken stock
slices of French bread and grated cheese, to serve


Method
1. Put the bacon and vegetables in a large saucepan and add the stock. Bring to the boil, turn down the heat and simmer for 2 hours.

2. Serve in bowls, each topped with a slice of French bread scattered liberally with grated cheese.


If you have not cooked all the cabbage you could make coleslaw using the cabbage , shredded carrots & slices of onion add a touch of mayo.

I like to fry my cabbage with diced potatoes,onion, crushed garlic & bacon peices, fry until nice and crisp.. it's lovely.

How about a bubble & squeak type of dish.. using the cabbage, onion,boiled potatoes and any other green veg you may have mix together & mould into a burger shape and fry.


ENJOY !!!!

Answer 3

STUFFED CABBAGE: Serving Size : 4 Ingredients -------- ------------ ------------------------------... 1 ea Cabbage, green (3 lb) 1 c Spinach, cooked 1 T Parsley, chopped 5 T Salad oil 1/2 lb Ground beef, cooked 1/2 c Parmesan cheese 2 ea Egg, beaten 1 x Salt 1 x Pepper Rinse cabbage. Boil whole in salted water for 5 minutes. Drain well. Mix together remaining ingredients except oil. Spread leaves gently; insert some stuffing and wrap until all is used. Place in baking dish and cover with oil. Bake for 25 minutes at 350 deg or until cabbage is tender. Add hot water to pan if dry.

Answer 4

Stuffed cabbage rolls
Serves 4

1 head white cabbage
1 lb ground meat (pork and/or beef, or even lamb)
2 whole eggs
1 cup sour cream
½ cup dry rice
2 onions
3-4 buds garlic
2 Tablespoons flour
3 Tablespoons vegetable oil
3 Tablespoons paprika powder
parsley, salt, pepper, caraway seeds

To assemble and cook the cabbage rolls
1. Cabbage leaves

Peel onions and garlic and chop finely. Discard the outer leaves of the cabbage head; select eight large robust leaves and cook these in salted water. Reserve this water for later use. Quarter the rest of the cabbage head, remove stalk and chop cabbage into one-inch pieces.

Don´t worry if the leaves you remove break; after cooking and before stuffing, you can always take two broken leaves and roll them as one, as I did in this recipe.

2. Ground meat

Cook the rice tender for about five minutes and drain if necessary. Thoroughly mix the ground meat, the cooked rice, eggs, half the onions and the garlic with 1 Tablespoon paprika, plus salt and pepper to taste.

3. Stuffing

Spread the cooked cabbage leaves on your clean countertop and divide the meat on them, rolling them up as if you were making a package. No fastening is required as the meat will stiffen and the rolls (roulades) will bind; besides, they will not be moved or turned as they are cooked.

4. The cooking

Lightly sauté remaining onions and garlic in oil and add the chopped cabbage. Stir and sauté until cabbage is heated through. Add paprika and mix, but do not roast the paprika as it will get a bitter taste. Add 3 cups reserved cabbage water (or vegetable broth.) Season with caraway seeds, salt and pepper, and place the cabbage rolls in this stewed cabbage. Cover the pot and cook for about 30 minutes.

Remove the cooked cabbage rolls and place them on a plate to keep warm. Mix half of the sour cream with flour, add to the cabbage stew, and stir as it thickens.

5. Presentation

Make a bed of the cabbage stew on the serving plate, place the cabbage rolls on the stewed cabbage and garnish with the rest of the sour cream and freshly chopped parsley. Plain boiled potatoes go well with this dish.

You are now ready to call your eager diners to table in your own fashion: via dinner gong, "Dinner is served," or "Come and get it!"

Answer 5

"New England Boiled Dinner" - 8 servings

1 (3 lb.) corned beef brisket
16 small white onions; peeled
8 small potatoes; peeled
8 medium carrots; halved crosswise
1 rutabaga or 2 turnips; peeled and cut into wedges
1 medium head cabbage; cut into wedges
Prepared mustard
Horseradish Sauce (recipe follows)

1) In 6-quart Dutch oven or large pot, place corned beef and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is nearly tender.
2) Add onions and potatoes; cover and simmer 20 minutes. Add carrots and rutabaga; cover and simmer 15 minutes. Arrange cabbage over all. Cover and simmer 15 minutes more.
3) To serve: Place meat on platter; arrange vegetables around meat. Spoon a little cooking liquid over vegetables. Serve with mustard and Horseradish Sauce.

HORSERADISH SAUCE:
1 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
1/2 tsp. salt
1/2 tsp. prepared mustard
Dash white pepper
In medium bowl, stir together all ingredients. Yields 1 1/2 cups.

Answer 6

Sausage & Cabbage

1 Lbs. Beef Sausage
1 Chopped Head of cabbage (it shrinks)
3 Tbls. Butter

Melt butter in a large heavy pot. Brown Sausage in butter poking holes in sausage to release juices. When browned add cabbage. Stir frequently to insure that all the cabbage wilts and picks up the flavor of the sausage. It will shrink considerably.

I know it doesn't sound like much, but beieve me, it's delicious.

Answer 7

Here in Tennessee we fry cabbage. Shred a head of cabbage, slice one onion thin. Heat oil and half a stick of margarine in an iron skillet. Add cabbage and onion mix, season with salt and pepper and fry till tender crisp. Drain. YUMMY! ....and the cabbage will shrink a lot as it fries so it won't make nearly as much as you think.

Answer 8

I have 2 favorites:
Fried Cabbage and Apples
http://allrecipes.com/recipe/fried-cabbage-i/detail.aspx?showform=review&id=18285
INGREDIENTS
1 medium head cabbage, chopped
3 apples -- peeled, cored, and chopped
1/2 cup butter
2 tablespoons brown sugar
1 teaspoon vinegar
salt and pepper to taste
DIRECTIONS
Combine the chopped cabbage and apples in a large bowl.
In a large heavy skillet, melt the butter, sugar and vinegar together. Stir in the apples and cabbage; cook over low heat until tender. Season with the salt and pepper to taste.

CALABACITAS
Contributed by: eternaluz
OLD FAMILY FAVORITE
http://www.mealsmatter.org/recipes-meals/recipe/19564
This meatless Spanish/New Mexican favorite gives a delicious Spanish flair to Zuccinni, Corn & Chopped Green Chile. Add lean cubed or ground beef or diced lean pork and make it a main dish!

Ingredients
2 Med. size Zuccinni Squash
1 1/2 c. Frozen or canned Corn
1/2 c. Finely diced Vidalia Onion
4 cloves Crushed or finely diced
Garlic. Granulated or Garlic
Powder may be used.
1/2 c. Diced green chilies (Serrano
Chile) Canned or fresh. Any
Brand of Chunky Green Chile
Salsa or sauce may be used.
3/4 c. Diced fresh or canned
Tomatoes. (optional)
1tblsp. Olive Oil.
Salt to taste.
1/2 tsp. Ground Coriander(optional)
1/2 tsp. Ground Cumin (optional)

Preparation
Quarter the Zuccinni length-wise then slice quarters about 1/2 to 3/4 inch thick; should be bite size triangle shapes.


If using fresh tomatoes, dice tomatoes a medium to course dice; almost the same size as the sliced Zuccinni.


In deep large skillet heat Olive Oil over med. heat then add onion & green chile. allow onion & chile to saute for 30 to 40 seconds in oil, then add rest of the ingredients. Stir until all ingredients are well blended together, turn heat down to med/low heat, cover skillet and allow to simmer about 20 to 30 min. or until Zuccinni is cooked tender, slightly audente' .


about 4 to 5 one Cup Servings.

Cook's Notes
This dish can be transformed into a Main Dish by adding meat. I use diced lean beef, like round steak or Stewing beef cubes, small diced, or lean small diced pork, ground round or ground chuck can also be used. brown the meat ; well-cook the ground meat if using ground meat before adding the Zuccinni and other ingredients.

Answer 9

Cabbage rolls, Coleslaw, boiled cabbage....

I'm sure if you go to a site like kraftcanada.ca and punch in "cabbage" they should have something for ya.... I know they have a thing were you put 3 ingredients into a list and select what type of meal you want it will give you ideas.

Good luck and enjoy whatever you make.

Answer 10

You can add it to a stir fry.

If you want to make a more substantial dish, start with a stir fry and add some beaten eggs for a frittata. ( bit like a veggie omelette)

You can chop it raw and add to salad, especially with grated carrots and chopped onion.

There is a traditional Norwegian dish which is braised lamb and cabbage.

Cabbage cut into strips can be added to vegetable soup.