Any good meatless cabbage recipes they can share?

TWICE BAKED POTATOES WITH CABBAGE AND


ONION





4 large baking potatoes


3 cups finely shredded cabbage


1/2 cup chopped onion


1 tablespoon olive oil


3 cloves garlic


3 tablespoons butter


1/4 teaspoon salt


1/4 teaspoon pepper


2/3 cup sour cream


Chopped fresh dill or chives


Chopped fresh parsley


Crumbled bacon (optional)





Scrub potatoes and prick with a fork. Bake in a 400-425掳F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong ';lid'; in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.


In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.





Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.





You can top this with shredded cheese for a variation.





Place potatoes in a shallow baking pan. Bake in a 425掳F oven for 15 minutes. Place saved lid lightly on top and serve.





OR





CABBAGE SOUP





1 onion, minced


1 tsp. soy sauce


1/2 tablespoon butter


1 tablespoon olive oil


1 head Savoy or green cabbage


2-3 cloves garlic, minced


4 cups brown stock


Salt and pepper


1 tablespoon minced parsley


Pork spare ribs (optional)


1/2 cup long grain rice, rinsed








Lightly saut茅 the onion in olive oil and butter in a saucepan until translucent.


Shred the cabbage and stir in. Add minced garlic.





Make the brown stock and bring briefly to a boil.





Add stock, soy sauce and spare ribs (if using).





Simmer the soup at low heat setting for about 30 minutes or until ribs are tender, adding rinsed uncooked rice during last 12-14 minutes of cooking.





OR





CHINESE CABBAGE SALAD





Dressing:





1/3 cup balsamic vinegar


1/2 cup sugar


2/3 cup olive oil


2 tablespoons soy sauce








Salad:





1 head Bok Choy or Napa cabbage, chopped


1 bunch green onions, chopped


1 pkg ramen noodles


4 oz slivered or sliced almonds


1 tablespoon butter





Mix dressing ingredients. (Speed mixer will thicken dressing.) Set aside.


Chop cabbage and green onions.





Crush ramen noodles. Discard flavor packet. Mix with almonds and butter and brown in skillet. Use as garnish on top of salad.





Mix as needed then serve





OR





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掳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





OR





SOUTH AFRICAN CURRIED CABBAGE





1 large cabbage


1 white onion chopped finely


1 medium sized potato, diced small


1 teaspoon curry powder


1/2 teaspoon turmeric (for colour)


pinch of salt


pinch of pepper


1 tablespoon sunflower oil


70ml water





Use a medium sized saucepan and put the tablespoon of oil in to heat up.


Shred cabbage and place in saucepan with the 70ml of water.





Add the salt, pepper, onion and potato.





Make sure that the cabbage begins to soften first before adding the curry powder and turmeric, stir in and make sure all the cabbage is covered in curry powder.





Once you see the cabbage start to cook, turn the heat down a bit and place lid on pot to steam the cabbage, stirring occasionally.





Top water up as necessary to cook cabbage, potatoes and onion.





OR





BRAISED CABBAGE





1/2 head of shredded cabbage


1 teaspoon salt


2 teaspoon caraway seeds


1/2 medium onion, shredded in


1/4-inch slices like cabbage


1 cup water


2-3 tablespoon lard or butter


1 tablespoon white vinegar


1 tablespoon sugar





Core cabbage. Shred or slice into 1/4 inch slices. In a saucepan, steam cabbage, uncovered, in 1 cup water over high heat with water boiling for about 20 minutes, making sure to stir the cabbage frequently.


Add lard or butter, vinegar and sugar (vary the amounts of these to your desired taste).





Cover saucepot and reduce heat to medium or medium low; continue to cook until the liquid has evaporated. Watch carefully because cabbage will burn when liquid has cooked off.





JMAny good meatless cabbage recipes they can share?
hearty cabbage soup


4 cups chopped green cabbage


2 medium carrots, sliced


2 medium celery stalks, sliced


1 medium onion, chopped


1 (10 ounce) package frozen green beans, thawed slightly


1 (15.5 ounce) can cannellini beans, drained, rinsed


6 cups water


2 (14.5 ounce) cans chicken broth


2 cups canned crushed tomatoes, undrained


1 envelope GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix





2. Cooking Directions


Place all ingredients in 6- or 8-qt. stockpot.


Bring to boil on high heat. Reduce heat to medium-low.


Simmer 30 min. or until vegetables are tender.


Any good meatless cabbage recipes they can share?
http://www.50plusfriends.com/COOKBOOK/ve鈥?/a>





So simple and so delicious !!
my mom shredded (chop it into thin slice) the cabbage and carrot and stir fry it with soy sauce and little sugar! yummmmm