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.
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
A simple easy to follow freezer slaw recipe. A great way to preserve cabbages from the garden. If you don’t have a garden, go to a local farmers market and buy some nice organic, non-GMO produce and make this recipe. As long as you have extra freezer space, freezer slaw is great. Cabbage is a great vegetable with plenty of vitamins.
4 pounds cabbage
2 large green peppers
5 large carrots
2 onions – sliced
4 teaspoons salt
3 cups sugar – see directions
2 tsps. dry mustard or mustard seed
2 tsps. celery seed
2 1/2 cups apple cider vinegar
1 1/2 cups water
Simply shred cabbage, green peppers and carrots. Add sliced onions. Add 1 tsp. of salt per salt per pound of cabbage and mix well and let sit for 1 hour. After one hour, rinse and dry the cabbage.
In a pot add sugar, water, vinegar. mustard and celery seed and bring to a boil. Boil for 5 minutes. Turn off heat and let cool!!
Pour over drained cabbage and let set for 5 to 10 minutes. Stir well.
Package in freezer containers leaving about 1/2 inch head space. Will last for 8 – 10 months. When ready just remove from freezer and allow to thaw and serve.
When you have excess cabbage, make some freezer slaw. It is a simple vinegar based slaw recipe. I find it delicious and a great way to store the summers harvest. It freezes great and when thawed you would never think it was ever frozen. This is great when making fish tacos. I have made freezer slaw for several years now and consider freezer slaw a must do. I grow enough cabbage making sure to set aside five to six pounds for this great dish.