does anyone know a good cabage recipe?

Answer 1

Tangy Braised Cabbage

Make this braised cabbage as a tasty side dish to pork or ham, or serve it with roast beef or lamb.

INGREDIENTS:
4 tablespoons butter
1 large onion, quartered and thinly sliced
1 large tart apple, peeled, cored, finely diced
1/2 head of cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
3 tablespoons cider vinegar
1/4 cup apricot preserves or apple jelly
salt, to taste

PREPARATION:
In a large saucepan or electric skillet, or Dutch oven, heat butter over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; and preserves or jelly; toss to blend well.

Cover tightly and simmer slowly over low heat for about 1 1/2 to 2 hours, or until cabbage is very soft and tender. Add salt to taste.
Serves 4.

Answer 2

Sweet and Sour Cabbage as a side dish.
In a pot cook about 2 cups medium curly noodles drain when ready and set aside
Slice 1/2 cabbage as for coleslaw into a glass Pyrex pie plate salt it and add 1/4 cup water then par-cook in the microwave oven about 8 minutes.with a Saran Cover and leave a small air space. Set aside.
Fry in an electric non-stick frying pan one or two sliced sweet Spanish or Vidalia onions in olive oil until golden, then add your par cooked cabbage and stir together with the onions.
When cooked about 5 minutes add the curly cooked noodles you may also add 1 tbsp butter or margarine some salt and pepper to the fry pan and 1 tbsp sugar or honey. if you like, a bit of lemon juice can also be added, it's optional for flavour.
Mix all ingredients gently and hope that you enjoy this tasty cabbage side dish

Answer 3

Cabbage and Noodles

Get a head of green cabbage - I generally chop up an onion and throw that in with the cabbage and sweat it too (I almost forgot to add that part). Core it (take the cabbage, and bang it on the counter stem down, then remove the core, it just pops right out that way). Wash it then chop it up into strips. Now get a big pot with a lid, put the cabbage in the pot and "sweat it down" you do this by putting it on medium-low heat, with a little salt and a little water in the bottom of the pan - you want it to steam so don't go overboard with the water because the cabbage releases its own juices. Just use your judgment, say 1/4 to 1/2 cup of water. Cover and cook til just tender (not slimy) and cooked down. While this is cooking make a package of egg noodles. Drain completely when done. Now when everything is done cooking, there should be very little liquid left in the cabbage, so just add the pasta to the pot (if there is too much liquid, drain some out). Season to taste with salt and pepper, I like it with caraway seeds, my husband does not, so I generally leave it out. Add butter and allow it to melt as you stir it around in the combo, you want it to coat it all nicely, don't make the combo swim in it. This can be a main dish, or as a side, served with baked fish or or chicken or you can just add tuna fish from the can (in water, drained) to it, you can also add dillweed or pickle juice, and mayo or Miracle whip and sweet peas, for a more casserole type dish.

Answer 4

I am a former chef and now a vegetarian and I like to make a braise with it, it has onions, apples, caraway seeds, red wine vinegar, salt and pepper, a natural cane extact for sweetness and a bit of apple juice for a stock componant. I cook the onion in veg oil, then add the grated green apple seasonings and caraway seed, then the whole head of cabbage shredded or fine chopped, the apple juice and then let i braise for 1 1/2 hours, I then taste it add the cane extract and serve it as a side with a tofu cutlet and veggie german potato salad (not bacon, TVP). I also would not recommend it in a soup, it turn blue,and not alot of people will eat blue soup, in a beet brosht it is fine. And the first recipe gets better everytime you reheat it, even good cold or room temp.

Answer 5

This is an extremely simple dish which can be served alone for lunch or in smaller quantities as a main meal accompaniment. It is comprised of only the most natural, freshest produce, is quick to prepare and cook, and crucially for me, like all top quality recipes, does not have a list of ingredients half the length of your arm!

The concept of marrying cabbage with bacon is hardly a new one, but the precise recipe I have devised gives, I believe, a truly unique, extra special flavour. The quantity described below will provide a satisfying lunch for two people.

You will need:

1/2 a small, white cabbage (chopped)
4 lean rashers of unsmoked bacon
1 large onion (sliced)
4 cloves of garlic (finely chopped)
Handful of fresh coriander, or cilantro in US (roughly chopped)
Freshly grated nutmeg
Olive oil

Grill your bacon until it is cooked but not crisped. Put it on a plate and set it aside for now. Cut the remaining core out of your half cabbage by making a v-shaped insertion with a sharp chopping knife. Chop the cabbage across ways to leave you with long, thin slices. Cut the onion in half, downwards through the central core, then lay each half flat and slice finely. Take a large pan and put in about a tablespoonful of olive oil. Heat it up then add first the garlic to sweat off for a minute, though not colour. Add the cabbage and the onion and keep on a medium heat, stirring frequently and thoroughly with a wooden spoon. Using a small hand-grater, you should go back and forward eight to ten times with your nutmeg kernel to give just the right hint of flavour, though this can be varied as desired. After about ten minutes, the cabbage and the onion should be starting to soften through. Roughly chop your bacon rashers and add to the pan along with your coriander (cilantro) to heat through for a few minutes. Plate up and serve.

Note the absence of salt/pepper in this recipe. It is my belief that enough salt comes from the bacon to sufficiently season the dish along with the nutmeg. That, naturally, is also something that can be varied according to taste.

Answer 6

Try this..... mmmm


Cabbage Roll Casserole


2 lbs ground beef
1 cup chopped onion
1 - 28 ounce can tomato puree
1 lb chopped cabbage
1 cup uncooked rice
2 – 14 ounce cans beef broth


Preheat oven to 350 degrees. In large skillet, brown meat and onion, and drain off fat. Add tomato puree, cabbage, and rice. Pour mixture into a 9 x 13 greased or sprayed baking dish. Pour beef broth over mixture, cover and bake for 1 hour.

Stir, replace cover, and bake for another 40 minutes.

Answer 7

In large skillet, sautee 1 onion finely chopped, 2 cloves of garlic minced & 1/2 lb of bacon roughly chopped. Add 1/2 head of cabbage - grated & 1/4 cup water and a few sprinkles of worchester sauce. Sautee over medium heat for about 10 minutes, then season with salt & pepper......Goes great with pinto beans & cornbread!!

Answer 8

Braised cabbage:
brown some bacon in a big old black cast iron fry pan

add one cabbage sliced thinly

add a tad of water and let that cabbage seer a way

stir,stir,stir

add salt and pepper and cover

remove from fire and let carry over cook for 20 minutes
serve with cornbread and ham or corned beef

Answer 9

have you ever tried cabbage soup?
i think it tastes great and its really good for cleansing out your system.

abbage Soup Recipe

* 6 large green onions
* 2 green peppers
* 1 or 2 cans of tomatoes (diced or whole)
* 3 Carrots
* 1 Container (10 oz. or so) Mushrooms (optional)
* 1 bunch of celery
* half a head of cabbage
* 1 package Lipton soup mix
* 1 or 2 cubes of bouillon (optional)
* 1 48oz can V8 juice (optional)
* Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Directions:

Slice green onions, put in a pot and start to saute with cooking spray.

Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, cut into bite size pieces, and add to pot.

Slice mushrooms into thick slices, add to pot.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.

Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

Answer 10

Cabbage Casserole

1 medium cabbage, shredded
one 12 ounce package of cheddar cheese
toasted buttered bread crumbs
Sauce:
4 tablespoons of butter
4 tablespoons of flour
2 cups of milk


Boil the cabbage in water until tender. Melt butter in a saucepan. Stir in flour. Slowly add in milk and stir well. Cook sauce over low heat until thick. Layer 1/2 cabbage in large casserole dish. Add 1/2 of sauce, salt & pepper. Add layer of cheese. Start over with layer of cabbage, sauce and cheese. Top with toasted bread crumbs. Bake 30 or 40 min. at 350°F.