Have you ever tried cooked red cabbage?
Thinly shred 1 head of red cabbage. In a pot, add 2 cups of vegetable stock and 1-2 cups of red wine. Salt and pepper to taste. If you prefer it sweet, add 1/4 cup of black or red currant jelly. Be sure to add 2 Tbsp. of apple cider vinegar before it cooks, otherwise it will turn blue!
Bring to boil and then simmer for 45 minutes to 1 hour. It's a fat-free and healthy side dish that can be served hot or cold.
Have a good weekend! Peace...Cabbage Recipes?
Stuffed cabbage rolls are awesome. Lots of recipes online. :)
Or how about coleslaw? When I worked in a fine dining restaurant we made our dressing from scratch using mayo, red wine vinegar, sugar, and lemon juice.
Cabbage and noodles. Saute a bag of cole slaw mix (or shred your own cabbage), in equal parts olive oil and butter. Season with garlic pepper seasoning. Cook an equal amount of noodles, drain and add to cooked cabbage.
HOT CHINESE CABBAGE (LA PAI T'SAI)
14 oz. Chinese cabbage
2 chili peppers, shredded
2 tbsp. oil
3 1/2 tbsp. sugar
2 1/2 tbsp. vinegar
1 1/2 tbsp. salt
dash of Monosodium Glutamate (MSG)
Cut white part of cabbage into 2 inch strips.
Heat oil. Add chili pepper and cabbage. Fry over high heat. Add seasonings. Mix and serve cold.
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AUNT SANDRA'S STUFFED CABBAGE
1 can tomato soup
1 can whole cranberry sauce
1/2 bottle chili sauce
Juice of one lemon
STUFFING:
2 lbs. chopped meat
1 onion
1 cabbage
1 egg
Salt and pepper
1/4 c. rice
Combine soup, chili sauce, cranberry sauce, and lemon juice for the sauce to pour over the stuffed cabbage. Mix meat with salt, pepper, egg, onion, 1/4 cup rice and little water. Parboil cored cabbage (about 10 minutes) until soft and long enough to loosen leaves.
Place in colander, stuff and roll. Pour sauce over stuffed cabbage.
Simmer 1 hour, covered. Remove after 1 hour and place in oven at 350 degrees for approximately 3/4 hour without cover.
2 pounds of meat makes 12 pieces, 1 cabbage makes 28 pieces.
All the flavor and much less work than the cabbage rolls.
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 鈥?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.
Chinese cabbage, Italian style
1 medium-sized head Chinese cabbage,
1 large onion,
4 to 6 medium-sized potatoes
1 clove garlic,
about 1 lb ground beef, or pork, or any other ground meat,
6 tomatoes, peeled,
salt, pepper, sugar, some oregano,
some olive oil.
In a large pot, fry the chopped onion and garlic until translucent, add the ground meat and the salt, cook covered until the meat is done; add the chopped or diced tomatoes, diced potatoes, add just enough water (or broth) to almost cover all this, cook until the potatoes are tender, add the chopped china cabbage, cook for ten more minutes, add ground pepper, sugar to taste, and oregano, stir well, let simmer for another three to five minutes - ENJOY!
If you like, you can add a can of sweet corn, a bell pepper, stalk celery, ... just be creative and come up with your own favorite.
Unstuffed Cabbage Skillet
5 minTotal Time:
40 minMakes:
4 servings
3/4 lb. extra lean ground beef 1 medium yellow onion, chopped 1 pkt. GOOD SEASONS Zesty Italian Salad Dressing %26amp; Recipe Mix 1 can (28 oz.) crushed tomatoes 8 cups shredded cabbage (about 1 lb.) 1 cup water 1 cup instant brown rice, uncooked BROWN meat and onion with dressing packet in large skillet or Dutch oven on medium-high heat 4 to 6 minutes or until meat is cooked through.
ADD tomatoes and cabbage; stir. Reduce heat to simmer; cover tightly. Cook 20 to 25 minutes or until cabbage is tender.
STIR in water and rice; bring to boil. Cover; reduce heat and cook 5 minutes. Remove from heat; stir and cover. Let stand 5 minutes before serving.
http://www.kraftfoods.com/kf/Recipes/Rec鈥?/a>
Irish Colcannon with Bacon
Prep Time:
10 minTotal Time:
30 minMakes:
10 servings, 1/2 cup each1-1/2 lb. potatoes (about 4 large), peeled, quartered 3 slices OSCAR MAYER Bacon, chopped 1 small onion, chopped 1/2 cup water 3/4 lb. cabbage, thinly sliced (about 4 cups) 2 Tbsp. butter 1/2 cup milk, warmed 1/2 tsp. salt PLACE potatoes in Dutch oven or large saucepan. Add enough cold water to cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until potatoes are tender.
MEANWHILE, cook bacon in large skillet on medium heat until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Stir onions into reserved bacon drippings in skillet; cook and stir 2 min. or until crisp-tender. Add 1/2 cup water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cover; cook 7 min. or until cabbage is tender and water has evaporated, stirring occasionally.
DRAIN potatoes; return to saucepan. Add butter. Mash potatoes until creamy, gradually adding milk. Add cabbage mixture, bacon and salt; stir until well blended.
http://www.kraftfoods.com/kf/Recipes/Rec鈥?/a>
Cabbage Creole
1lb ground beef
1 large onion
1 green pepper
garlic
1 large head cabbage
1 can tomatoes
1 can rotel
1 can Cheddar cheese soup
brown the ground beef in a skillet, combine all the ingredients in a pot and simmer for an hour.
This is my grandmothers recipe and that is how it is written down. It is very good and a little spicy. I think she quarters the cabbage, You can break it up any way you feel.
You could also do a Corned Beef and cabbage. Just put corned beef in roasting pot with potatoes, onions, carrots, celery, and cabbage. Bake in the oven like a roast or crock pot if you like. The crock pot is easier but I like it in the oven.
try frying them lightly with balsamic vinegar and little sugar. it tastes nice.
X D
http://food.yahoo.com/search?tp=recipe%26amp;p鈥?/a>
Cabagge rolls
INGREDIENTS:
8 large whole cabbage leaves
.
1 teaspoon olive oil
1 large sweet onion, sliced and separated into rings
1 (28 ounces) can crushed tomatoes
2 cloves garlic, quartered
2 cups water
.
Stuffing:
1 pound ground beef (ground chuck recommended)
1/2 pound bulk Italian sausage
1/2 cup diced sweet onion
1 Tablespoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried oregano, crushed between palms
2 teaspoons dried basil, crushed between palms
2 garlic cloves, pressed
1 egg, lightly beaten
1/4 cup tomato paste
1 cup rice, cooked al dente and cooled
PREPARATION:
Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact.
Set aside.
Coat the bottom of a large Dutch oven with olive oil and place over medium heat. Add onions and toss to coat. Cover and sweat the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, quartered garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.
Meanwhile, combine ground beef, Italian sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions.
Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.
Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 hour.
Yield: 8 servings
Bulgur Stuffed Cabbage Recipe
Ingredients
1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp Italian seasoning
1/2 tsp minced garlic
2 (15 ounces each) cans tomato sauce
4 cups water
2 cups dry bulgur
1 (8 ounces) can tomato sauce
1/2 cup water
Instructions
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.
Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender. Remove from heat.
To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 degrees F. for about 30 min. until cabbage is hot.
Yield: 4 to 6 servings
CABAGGE AU GRATEN
INGREDIENTS:
6 cups shredded cabbage
1/2 of a 6-ounce can tomato paste
3/4 cup water
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons sugar
1 cup grated Cheddar cheese
1/2 cup buttered bread crumbs
1/4 cup butter
PREPARATION:
Preheat oven to 350 F.
Fill a large pot half full of lightly-salted 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, pepper, and sugar. Bring to a boil, stirring until smooth.
Pour tomato mixture over cabbage. Toss to coat. Pour into a casserole dish. Top with Cheddar cheese and bread crumbs. Dot with butter.
Bake for 15 minutes. Serve hot.
Yield: 6 servings
cabbage rolls......YUMMY, cole slaw, cornedbeef and cabbage, shredded cabbage with an asian sesame dressing, par boiled then fried in bacon fat, the list is endless.
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