6 cups shredded cabbage
3 ounces of tomato paste
¾ cup water
¼ teaspoon salt
⅛ teaspoon black pepper
2 teaspoons sugar
1 cup cheddar cheese, grated
½ cup bread crumbs
4 tablespoons butter
Preheat oven to 350 degrees F.
Fill a large pot half full of water and bring to a boil. Add cabbage to the pot and cook 2 minutes. Drain cabbage and return to the pot.
In a separate saucepan, combine tomato paste, water, salt, black pepper and sugar. Bring to a boil, stirring until smooth.
Pour mixture over cabbage. Toss to coat. Pour into a casserole dish. Top with cheddar cheese and bread crumbs.
Put butter on top. Bake for 15 minutes. Serve hot.
This is a fast recipe. Do yourself a favor and use real mayonnaise. Cole slaw made with low cal-mayo is just not the same.
6 cups cabbage shredded
1 carrot cleaned, peeled, and shredded
2 tablespoons mayonnaise
½ cup cider vinegar
¼ cup sugar
1 teaspoon mustard or dry mustard seed
2 teaspoons celery seed
¼ teaspoon salt
Place the shredded cabbage and carrots in a large bowl.
In a separate bowl add mayonnaise, vinegar, sugar, mustard, and salt. If using celery seed, add that too.
Mix the cabbage and carrots well with the dressing. Chill in the refrigerator for at least 1 hour before serving
Sauteed cabbage is a fast easy cook. It creates a great side dish for any meal. Addionally, cabbage is high in vitamin C, in fact a ½ cup of cabbage provides 45% of the daily recommended amount of vitamin C. The trick here is to slice the cabbage thin to help cook the cabbage.
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons butter
1 tablespoon of canola oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Cut the cabbage in half and cut the core out from each half. With the cut-side down, slice it as thinly as possible, use a mandolin with a narrow setting.
Melt the butter in a large saute pan or cast iron skillet over medium-high heat, once melted add the canola oil. 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. For a good sauteed cabbage use fresh and firm cabbage.
Cabbage rolls, or as my wife’s family calls them, galumpkis, is a flavorful food. It takes time to make – upwards of 8 hours. However, cabbage rolls freeze well and do not lose any quality if used within six months or so.
12 leaves cabbage – 1/2 cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef You can use a mixture of pork, beef, lamb or veal
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce – or 4 large plum tomatoes, skinned
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Bring a large pot of water to a boil. Boil the cabbage leaves 2 minutes; drain and cool off the leaves. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.
Give cabbage and bacon soup a try. It is easy to make and can be ready within and hour.
1/2 pound bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
As a late autumn soup, cabbage and bacon soup heats your stomach and is a great comfort food
Sauerkraut is a yearly tradition in our household. We have been making sauerkraut recipes for years, often sending frozen packets or jars home with our grown children. What was really cool, in 2016 my oldest daughter was married. The venue chef used our homemade sauerkraut as part of the reception meal. What could be a better use of garden to table fair!!!
6 – pounds green cabbage, shredded
5 – tablespoons pickling salt
2 – teaspoons caraway seeds
1 – quart water, in
1 – 2 1/2 gallon sanitized glass jar
In our garden, the cabbages usually weigh in between 2 lbs. – 3 lbs. each (we like Burpee Earliana cabbage), so when we get ready to make a batch of sauerkraut we will choose 2 to 3 heads. For personal needs,
for us anyway, making more than 6 lbs. at a time does not make sense.
So, to start the recipe we cut the cabbage in half then core each half in preparation of shredding. Using a mandolin, set at narrow, run the cabbage up and down shredding the cabbage to cole slaw like thickness. When you cannot shred anymore, take the remaining leaves and cut lengthwise as thinly as possible and cut lengthwise in half.
In a large mixing bowl, mix cabbage thoroughly with salt and caraway seeds. Let stand for 10 minutes.
Pack cabbage mixture down into a large glass food container and add enough water to fill 1/2 the jar. Top with a lid slightly smaller than the opening of the container and place a glass jar filled with water on top of the lid. Place in cool area. In a day, the cabbage should have given up enough liquid to be completely submerged. If not submerged, take one half gallon of water and add 3 tablespoons of salt. Fill the sauerkraut jar enough to just cover the cabbage.
Put the small jar back on top of the lid. The water filled jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. Your sauerkraut can also be canned or frozen, extending the shelf life for up to one year.