CABBAGE
Bean Stuffed Cabbage Rolls
1 head cabbage
SAUCE:
12 oz tomato sauce
6 oz tomato paste
1 c onion - finely chopped
2 cloves garlic - crushed
2 tsp sugar
1 tsp oregano
1/2 tsp basil
1/4 tsp pepper
FILLING:
1 pound white beans - canned
1 c onion - finely chopped
1 c rice - cooked
1 tsp oregano
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
Carefully remove 12 large outside leaves from
the cabbage. Place leaves in a large pot of
boiling water and boil 5 minutes. Remove
leaves from water, place in a colander, and
run under cold water for a few minutes.
Drain. To prepare sauce: combine all
sauce ingredients in a small saucepan.
Bring to a boil over medium heat. Reduce
heat to medium-low, cover, and simmer 15
minutes. To prepare filling: place beans
in a large bowl. Mash slightly with a fork
or potato masher. Add remaining filling
ingredients and mix well. To assemble:
preheat oven to 350 degrees. Lightly oil
a 9 x 13-inch baking pan or spray with
nonstick cooking spray. Divide filling
evenly and place each portion near the
base of a cabbage leaf. Roll leaves up
tightly, folding in the sides as you roll.
Place rolls stem side down in prepared
pan. Spoon sauce evenly over rolls. Cover
tightly and bake 1 hour.
Cabbage Supper
1 lb smoked sausage, sliced
1 lg onion, chopped
3 stalks celery, cut into 1 inch pieces
1 md cabbage, coarsely chopped
3 lg tomatoes, peeled and quartered
1 t Worcestershire sauce
1/4 t salt
1/8 t pepper
1/4 t hot sauce
4 slices bacon, cooked and crumbled
Cook sausage, onion and celery in a large
dutch oven until sausage is browned. Drain.
Add cabbage. Cover and cook over low heat
20 minutes. Add tomatoes and next 5 ingre-
dients, tossing gently; cook 3 minutes.
Sprinkle with crumbled bacon.
Carrot Stuffed Cabbage
1 cabbage head, about 2 1/2 lb
2 md onions - chopped fine
1 clove garlic - crushed
1 tb oil
1 1/2 c raw carrots, finely grated
2 c cooked mashed potatoes
1/2 c raisins
1/4 c fresh parsley - finely chopped
salt and pepper to taste
3 c tomato juice
Remove cabbage core, plunge cabbage in pot
of boiling water, bring to full boil, and
then remove from heat. Allow cabbage to stay
in covered pot about 20 minutes, drain, and
allow cabbage to cool. (Reserve a bit of
cooking water.) Peel off 16 large leaves,
trim coarse center ribs and set aside. Saute
onions and garlic in oil until clear but not
brown. Pour into deep bowl and add grated
carrots, potatoes, raisins and seasonings
and combine well. Spoon mixture into center
of each leaf, fold leaf edges over stuffing,
(envelope style), roll into cigar-shapes
fastened with wooden toothpicks. Arrange in
two layers at bottom of deep, flame-proof
dish. Pour juice over stuffed leaves, cover,
and simmer for half an hour. Add more liquid
if needed.
Creamed Cabbage with Bacon
2 slices bacon, crumbled
1/2 c diced, cooked country ham
1/2 c chopped onion
1 Tb minced, fresh ginger root
7 c shredded green cabbage
1/2 c heavy cream
In a large pot, layer in order: bacon, ham,
onion, ginger, and cabbage. Pour cream over
all. Bring to a simmer. Reduce heat to medium.
Cook 10 minutes, stirring occasionally, until
cabbage is soft and liquid is reduced to a
thick sauce.
Cabbage Supreme
1 lg head of cabbage, quartered
1 c chicken broth
1 c crushed cheese crackers
1 c cream of chicken soup
1 c sharp cheddar cheese, grated
1/4 c milk
1/2 stick margarine
Cook cabbage in chicken broth on low until
med. tender, drain, save broth for vegetable
soup, for future use. Combine cream of
chicken soup, cheese and milk with
cabbage. Place in greased 9 x 11 in.
casserole. Melt butter and combine with
crushed cheese crackers and place over top
of casserole. Bake 325 for 25 to 35 minutes.
Queensland Cabbage
2 tb butter
2 tb oil
4 c cabbage, shredded
1 md onion, sliced
1/2 c chicken broth
1/2 tsp thyme
1/4 lb mushrooms, sliced
1 c tomato, chopped and seeded
salt & pepper, to taste
1 tb butter
1 tb parsley, chopped
Melt butter with
oil in large pot. Add cabbage, onion, broth
and thyme. Simmer, covered 20 minutes,
stirring occasionally. Add mushrooms,
tomatoes, salt & pepper. Stir, cover,
simmer until just tender, (approx 10-15
min). Add 1 Tbsp. butter and parsley.
German Cabbage Muffins
3/4 c flour
2 ts celery seed
1 tb baking powder
2 c cabbage - grated
1 t salt
2 eggs
1 tb sugar
3/4 c low-fat milk
2 tsp onion flakes
6 tb butter - melted
Combine flour, baking powder, salt, sugar,
onion flakes and celery seed thoroughly.
Add the grated cabbage and stir into the
dry ingredients. Whisk the eggs, milk and
melted butter together well. Add to dry
ingredients and stir quickly, making sure
it isn't over 10 sec. Spoon into greased
muffin pans and bake in preheated oven
until done. Bake at 400 for 20 min. Makes 12
Dublin Sunday Corned Beef & Cabbage
5 lb corned beef brisket
1 lg onion stuck with 6 whole cloves
6 carrots, peeled and sliced
8 potatoes, peeled and cubed
1 tsp dried thyme
1 sm bunch parsley
1 - 2 lb cabbage, cut in quarters
HORSERADISH SAUCE
1/2 pt whipping cream
2 to 3 T prepared horseradish
Put beef in a large pot and cover with
cold water. Add all other ingredients
except cabbage and bring to a boil
with the lid off the pot. Turn to
simmer and cook for 3 hours. Skim fat
from top as it rises. Remove the thyme,
parsley and onion. Add cabbage. Simmer for
20 minutes until cabbage is cooked. Remove
the meat and cut into pieces. Place on
center of a large platter. Strain the
cabbage and season it heavily with black
pepper. Surround the beef with the
cabbage, carrots and potatoes. Serve
with horseradish sauce.
Horseradish Sauce:
Whip cream until it stand in peaks. Fold
in horseradish.
UNSTUFFED Cabbage
1 1/2 lb lean ground beef
1/4 c water
2 eggs
2 tb dried minced onions; divided
1/4 c brown sugar
1 1/2 tsp salt
1/2 ts freshly ground pepper
28 oz whole peeled tomatoes
6 oz tomato paste
1/2 c vinegar; or lemon juice
6 ginger snaps or fresh or dried ginger
1 md head cabbage
In a large bowl, combine beef, water, eggs,
rice, 2 tsp. dried minced onion, salt and
pepper. Mix thoroughly with your hands and
form into golf ball-sized balls. Set aside.
In another large bowl, combine tomatoes,
tomato paste, rest of dried minced onions,
vinegar and brown sugar to taste. With a
knife, cut the tomatoes into chunks and
stir it into the sauce until well mixed.
Add the ginger snaps, (crumbled), and stir.
Taste and correct for flavor; should be
sweet and sour. Set aside. Core the cabbage
and shred. Place half of the cabbage on the
bottom of a shallow casserole which has a
tight-fitting lid. Cover the cabbage with
half the tomato mixture. Arrange the meat
balls on top and cover with remaining
cabbage. Top with the remaining tomato
mixture. Cover tightly with foil and place
the lid on top. Bake at 325 degrees for
one hour. Reduce heat to 250 degrees and
bake for two more hours. 5. At This point,
the casserole may be cooled, wrapped and
frozen. For the best taste, remove casserole
from the oven, cool and refrigerate over-
night. The next day, let the casserole
come to room temperature and then bake,
uncovered, at 300 degrees for 45 minutes.
If the casserole is to be eaten the same
day, remove the lid for at least 45
minutes of the two-hour baking time.
