Cabbage Recipes???

Question

I need anything!!!!!!!

Answer 1

try this,
Cabbage and Beef Casserole
1 1/2 Pounds ground beef
1 Medium onion---chopped
1 Small Head cabbage
2 Cans diced tomatoes...15-oz. size each...
1 Can tomato sauce...8-oz. size or 1 can
condensed
tomato soup
1 Teaspoon cinnamon
salt and pepper to taste
2 Cups hot cooked rice...more if you choose...

Brown ground beef with onion; transfer to crockpot. Slice cabbage into small wedges; place on ground feef. Mix tomatoes, sauces and seasonings; pour over all. Cover and cook on low 8-10 hours. Serve over the rice or mix together.

Answer 2

I make something I call Cabbage Noodles:
Start a large pot of salted water to boil for the egg noodles. In olive or canola oil saute sliced cabbage with some chopped onion, carrots, celery & garlic. Season with salt, pepper & anything else you like. Cook egg noodles according to directions. (I usually use the large or med. curly type) Drain egg noodles & toss in the cabbage mixture - stirring to combine. Season to taste & add more oil if they seem too dry. It is pretty fast & easy.

Will be trying the bbq recipe from sandypaws, sounds tasty!

Answer 3

I love to fix cabbage on the grill while I'm cooking a couple of nice rib-eyes. Take 1 head of cabbage, rinse well, then remove outer leaves & core. Place in the center of a large piece of foil, then add a couple of cloves of garlic into the core cavity. Take 1 stick of butter & roll in Mrs. Dash, then insert into core as well. Wrap tightly, then grill til tender, turning with tongs. Place foil packet into bowl before opening because the cabbage will fall apart when unwrapped......Yummy!!

Answer 4

I make what we call
BOILED DINNER
1 head cabbage core and chopped
6 potatoes peeled and chopped
1 onion chopped
4 carrots cleaned and chopped
Cover with water and boil until veggies are tender, add 2 cups chopped ham and cook another 15 minutes. Drain.
Melt 1 small block Velveeta cheese pour over top.
My kids love this

Answer 5

Get a big pot,fry down some bacon or sausage,add chopped cabbage a little at a time and cook til tender.Add salt and eat...

Answer 6

Cabbage Rolls:

1½ hours 45 min prep
6 servings

12 cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1 can tomato sauce (15oz)
1/2 teaspoon salt
1/8 teaspoon pepper
1 chopped onion
1 clove finely chopped garlic
1 can mushrooms (4oz)
1 teaspoon sugar
1/2 teaspoon lemon juice
1 tablespoon cornstarch

1. Cover cabbage leaves with boiling water.
2. Let stand for 10 minutes, until leaves are limp.
3. Drain.
4. Mix ground beef, rice, 1/2 cup tomato sauce, salt, pepper, onion, garlic, and mushrooms.
5. Place about 1/3 cup beef mixture at stem end of each leaf.
6. Roll leaf around beef mixture, tucking in sides.
7. Place cabbage rolls in ungreased baking pan.
8. Mix remaining tomato sauce, sugar, and lemon juice and pour mixture over cabbage rolls.
9. Bake in 350 oven until beef is cooked, about 45 minutes.
10. Using liquid from baking pan, pour into saucepan, mix with cornstarch and water.
11. Heat to boiling, cook and stir until begins to thicken. 1-2 minutes.
12. Pour over cabbage rolls to serve.
13. Faster Alternative: Layer bottom of casserole dish with shredded cabbage, spread meat mixture over top, sprinkle with bread crumbs and Parmesan cheese. Delicious!

Answer 7

Steam or boil it and when it is cooked drain well and toss it as you sprinkle it with malt vinegar.

Answer 8

Hi, here are a few recipes i have on the hard drive recipe book of mine

Tangy Red Cabbage

INGREDIENTS

* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1/4 cup light soy sauce
* 1 small head red cabbage, cored and shredded

DIRECTIONS

1. Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat


Stuffed Cabbage Rolls

INGREDIENTS

* 2/3 cup water
* 1/3 cup uncooked white rice
* 8 cabbage leaves
* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1 egg, slightly beaten
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (10.75 ounce) can condensed tomato soup

DIRECTIONS

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.


Cabbage Burgers


INGREDIENTS

* 3 (1 pound) loaves frozen bread dough, thawed
* 5 pounds ground beef
* 1/4 cup water
* 1 large head cabbage, chopped
* 1 large onion, chopped
* 2 cloves garlic, chopped
* salt and freshly ground black pepper to taste
* 2 tablespoons butter, melted

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
2. Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
3. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
4. Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Stuffed Cabbage

INGREDIENTS

* 1 large head cabbage
* 1 pound lean ground beef
* 1 egg, beaten
* 1 onion, finely diced
* 3/4 cup cooked white rice
* salt and pepper to taste
* 1 (10.75 ounce) can condensed tomato soup

DIRECTIONS

1. Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
4. Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
5. Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Answer 9

cook it down with carrots, green peppers, peas, and potatoes