My neighbor has a huge garden and keeps giving me cabbages, but my kids wont eat it plain. Does anyone have any good recipes that i can use them in?Cabbage Recipes?
-------Stuffed Cabbage Rolls:
1½ hours 10 min prep
12 rolls
1 head cabbage
3 tablespoons butter
1 medium onion
2 cloves garlic, minced
2 cups tomato sauce
1/4 cup water
1 teaspoon allspice
salt and pepper
1/4 cup brown sugar
1 1/2 cups cooked rice
1 lb ground beef
1. Grease 9X13 dish.
2. Preheat oven to 350.
3. Bring lg.
4. pot salted water to boil.
5. Core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes.
6. Drain well and set aside.
7. Saute' onion and garlic in butter til soft.
8. Add tomato sauce, water, allspice, salt and pepper.
9. Simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls.
10. Chop remaining cabbage coarsely and spread over the bottom of the dish.
11. Sprinkle the brown sugar over cabbage and lightly salt and pepper it.
12. Put 3/4 sauce into a mixing bowl with the rice and beef and mix well.
13. Divide filling into approximately 12 parts and roll each in a leaf.
14. Place them seam side down on the chopped cabbage.
15. Spoon a little of remaining sauce on each roll.
16. Cover top with remaining leaves and bake for 1 hour.
---------------Cabbage Beef Casserole
1 head cabbage
1 lb ground beef
1/2 cup onions (cut up)
1 green pepper (chopped)
1 tablespoon cooking oil
1 teaspoon salt
3 tablespoons uncooked rice
1 (10 1/2 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
3/4 cup water
Brown ground beef in oil; add onion,green pepper, salt and rice.
Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
Mix tomato soup and water; add tomato sauce.
Pour over cabbage and meat.
Cover and bake at 350° for 1 1/2 hours.
8 Servings
--------------BBQ Cabbage
Take a head of cabbage par boil for 20 minutes
Take out and core out middle
cut up bacon into pieces pan fry... take some of the bacon grease and brush it on the outside of the cabbage slt and pepper the cabbage head to your liking....
Make a foil ring to sit the cabbage on the grill in ....
take a 1/4 cup bbq sauce and mix the fried bacon in it....
put bbq/bacon mixture in the cabbage where you cored it out....place on grill and grill for 20 to 25 minutes.....
take off and cut into 4ths and serve...
--------------------Braised Cabbage and Turkey Sausage
2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste
In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10
------------Chinese Cabbage Salad *so yummy*
INGREDIENTS
2 tablespoons sesame seeds
1 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed
DIRECTIONS
In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.Cabbage Recipes?
I was going to say cabbage rolls, but everyone else beat me to it!
Acutally, my VERY favorite way to prepare cabbage is the following:
Cut cabbage in quarters and remove the core.
Slice it thinly and saute it in melted butter until it's wilted and slightly golden brown. Salt and pepper to taste.
Soooooo good!
Enjoy!
Chinese Cabbage Salad *so yummy*
INGREDIENTS
2 tablespoons sesame seeds
1 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed
DIRECTIONS
In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Cabbage Jumbalya
INGREDIENTS
1 pound ground beef
1 pound smoked sausage, cut into 1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 1/2 fluid ounces water
1 cup uncooked rice
garlic salt to taste
DIRECTIONS
In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.
Ooo... stuffed cabbage rolls...
Take some hamburger, a few breadcrumbs, an egg or two and some seasoning (italian seasoning works great) and roll them up into pre-cooked cabbage leaves and secure with a toothpick... cook them in marinara sauce in the oven (covered) at about 325 for an hour or so
One of my favorite things to do with cabbage, although i generally buy nappa cabbage at the store for these, any kind of cabbage will work fine
U can make salads with shredded cabbage, cucumber and grated apples, also with red cabbage u can cook shredded cabbage with grated apples and a littke brown sugar as a side dish with meat or chicken.
CROCK-POT STUFFED CABBAGE ROLLS
1 lb ground beef
1/2 lb sausage meat
1 cup rice, uncooked
1/2 cup bread crumbs (optional)
2 cloves garlic, (put through garlic crusher)
1/3 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
2 eggs
1 1/2 teaspoons salt
1 large onion, ground with onion juice
large cabbage leaves
flour for dredging
vegetable or olive oil
1 1/2 cups tomato sauce or soup
Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).
Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.
Combine all ingredients other than the cabbage.
Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.
Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.
The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.
Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.
NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.
At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.
Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.
Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).
You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.
Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.
Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.
Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.
Alternatively, you can bake these in the oven.
To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.
Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.
HOPE THIS HELPS
Asimina,
You are using recipes without the authors name in it to give them credit when there are copyright notices about recipes posted Please give me the credit where you use my recipes!
Braised Cabbage and Turkey Sausage
David Herzog
2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste
In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10
Sorry for the rant everyone but recipe authors need to be cited and given their credit if it going to be used in a post.
Cabbage rolls:
Boil cabbage until soft, peel leaves off.
Mix raw hamburger, cooked rice (the boil in bag works the best), egg (one per pound of burger), salt and pepper to taste.
Take a small amount of the mixture and roll it into one leaf of cabbage, do this with each leaf (you can decide how much mixture you want by how big the leaves are).
Mix tomato soup and a small amount of milk.
Pour a thin layer of the soup in a cake pan. Lay all of the cabbage rolls in the pan and cover with the rest of the soup. Cover with tin foil and cook at 350 for about an hour (hour and a half for big rolls).
Take rolls out of oven, take out of soup and pour fresh soup on top and serve (great with mashed potatoes).
Also you can do all of this in a crock pot. Chop cabbage, add onion, garlic, seasonings, carrots and celery. Add either tomato soup or V-8 or tomato juice. Add chunked ham. (No rice in this one). Cook until cabbage and carrots are tender.
Have fun and add whatever you want.
No comments:
Post a Comment