Simple but unique recipes using Cabbage?

I have a whole head of cabbage and looking for some simple but unique ways to cook it.
Simple but unique recipes using Cabbage?
Easy Layered Cabbage Casserole



8 cups finely shredded green cabbage

2 medium onions, chopped

1/4 cup KRAFT Zesty Italian Dressing

1/4 tsp. salt

1 lb. lean ground beef

2 cups instant white rice, uncooked

2 cans (10-3/4 oz. each) condensed tomato soup

2 soup cans water



PREHEAT oven to 350?F. Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Stir in salt. Remove from pan; set aside.



ADD meat to skillet; cook until browned, stirring occasionally. Stir in rice, soup and water until well blended. Layer 1/3 of the cabbage mixture and 1/2 of the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil.



BAKE 1 hour or until heated through.
Reply:Cabbage Roll soup.



Brown a pound of ground turkey in a soup pot.

Put a chopped head of cabbage in the pot, then cover it all with tomato juice and chicken stock. Simmer an hour.



Salt %26amp; pepper and paprika to taste.



It is extremely easy and healthy and tastes like cabbage rolls without all the crazy assembly.
Reply:Easy cabbage rolls: Cut off 2 cm from your cabbage base. Then cook your whole cabbage in boiling salted water 5 minutes. Then take off leaves one by one.



Mix 1 egg, 1tsp worcestershire sauce, 1/2 cup milk, 1/2 tsp salt, pepper, 1/4 cup chopped onion in a bowl. Add 1 pound uncooked beef and 3/4 cup cooked rice (use instant to stuff the rolls- it goes faster) Stuff each cabbage leaf with one large soup spoon of mixture and roll up. In your 13 1/2 x 9 inch pyrex dish you can put about 14 rolls.

Make sauce by using 2 10 oz tins of tomato soup, 1/2 can of water, 1 tbsp brown sugar and 1 tbsp lemon juice. Pour over rolls and cook in 350 degree oven for 1 1/4 hours.

Serve over additional rice.
Reply:A girlfriend of mine makes her version of stuffed cabbage but it's not really stuffed. She boils the cabbage leaves until they are nice and tender. Cooks the beef and rice and adds tomato sauce. She just puts all the ingredients in a casserole dish and bakes until they are nice and warm.
Reply: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°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°F oven for 15 minutes. Place saved lid lightly on top and serve.
Reply:Stuffed Cabbage



Ingredients

1 medium head cabbage

Water to cover

1 pound ground beef

1 cup cooked rice

1 teaspoon garlic powder

1 egg

12 ounce can tomato juice

1 tablespoon vinegar

1 tablespoon white sugar

Water to cover



Directions

Place the head of cabbage in a large pot over high heat and add water to cover.

Boil cabbage for 15 minutes.

Drain and allow to cool completely.

Remove the hard outer vein from the leaves.

In a separate large bowl combine the beef, rice, garlic powder and egg mixing well.

Place a small amount into the center of a cabbage leaf and fold leaf over tucking in the sides of the leaf to keep meat mixture inside.

Pile up the filled leaves in a large pot putting the larger leaves on the bottom.

Add the tomato juice, vinegar, sugar and enough water to cover.

Simmer over medium low heat for 1 hour.



Smoked Sausage and Cabbage



Ingredients

1 large head cabbage, cut in 1" pieces

1 pound smoked sausage, cut in 1/4" slices

5 large potatoes, cut in 1" pieces

2 large carrots, cut in 1/4" slices

1 stick butter

salt and pepper to taste



Directions

Combine all ingredients and wrap in a large sheet of aluminum foil. Fold to seal all ends. Place on rack over medium heat for one hour, or until tender.

Servings: 6-10



Serve with fried or baked corn bread!



Fried cornbread



1 1/2 cups self-rising cornmeal

1/2 teaspoon salt

2 cups boiling water

Mix cornmeal and salt together in large mixing bowl.

Pour approximately 2 cups boiling water over dry ingredients.

Mix well.

After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time. You must wet your hands with water before you make each ball.

Flatten the ball with your fingers.

Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil.

Fry until golden brown on both sides.
Reply:make a german dish called RUNZA's



Dough:



2 pkg. Active dry Yeast

2 cups warm milk

1/2-cup sugar

1/2 t. salt

2 eggs - beaten

1/2 cup shortening, margarine or butter

7 to 8 cups all-purpose flour



Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.

Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4

or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a

dough hook)



Put in a greased bowl, cover with a towel and allow to rise until double.



Punch down and let it rise again.



Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the

dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)



Give each square an extra roll with the rolling pin before filling.



Filling:



2 lbs ground beef

1 head of cabbage – finely shredded

Lots of salt and pepper



Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is

softened. Add salt and pepper to taste. It takes a lot!



Start this about halfway through the second rise of the dough. Set aside until dough is ready.



Making Runzas:



Put a large mound of filling on the center of each dough square. Pull opposite corners of the

dough together and pinch to hold. Pull the opposite two corners together and use your fingers

to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with

parchment paper (helps to keep any leakage from staining your cookie sheet)



Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for

about 15 minutes.



Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.



Remove from oven and rub butter on the top of each Runza.
Reply:This site has lots of different ideas...http://www.recipesource.com/fgv/vegetabl...



this one too..http://www.grouprecipes.com/s/cabbage/re...



Good luck :o)
Reply:1 lb of bacon

1 head of cabbage



Cut up the bacon in bite size pieces and fry it till done..

Then cut up the cabbage and fry in the bacon greese with the bacon....

Fry till the cabbage is tender...

Serve and eat...

It is very delicious.....

We eat it alot....
Reply:Throw the cabbage out and go to McDonalds.
Reply:make a ring out of tinfoil. turn head of cabbage upside down and cut out the knob making a shallow bowl shape in the head. set inside of tinfoil ring (helps it stand up). fry up some bacon and onions, fill the bowl shape with bacon/onions. wipe your bacon grease on the outside of cabbage head. put bbq sauce over bacon and a few pats of butter on top of bbq sauce. bake at 350 degrees for around an hour to an hour and a half (depending on size of head), cabbage should be tender, but not squishy (like if you boiled it). the bacon/onion/bbq flavor seeps down into the leaves, and omg its good!
Reply:Well to one somethings are gross but to others it is great, anyhow you can cook some ground beef mixed w. chopped tomatos , onions, and cabbage and season it all with pepper and serve it over some white rice it's so simple and yummy.
Reply:My family loves this stuff. We call it galooshka.

Cut the cabbage up in bite size pieces.

Put it in a big sauce pan with about a cup or so of water on the bottom, just enough to steam it.

pour on salt, a lot, like 1/4-1/2 cup.

Stir it up and cook it to steam it, stirring once in a while so it don't burn on the bottom.

In the meantime cook a package of broad egg noodles.

The cabbage will take longer.

When the cabbage is tender drain it and rinse it if it is too salty.

To the cabbage add about a half of a stick of butter that you have cut up in little pieces.

Then add the noodles and mix it all up.

You can add spices if you like.
Reply:I'd looove to help..but first tell me if you want a sweeter recipe or a more savory, garlicky. meatier recipe?.It'll be easier on the hands:) Ok...for sweet I just wash the cabbage and dry it , cut it finely then saute with butter and brown sugar..simple. For a simple savory, I wash and dry the cabbage then fill a pot with water and seasoned salt, garlic powder, a smidge of oregano and nutmeg and some smoked turkey legs and onions, garlic and green bell pepper, I let that simmer for about an hour or until the meat falls off and then I add the cabbage as the last step so it doesn't get too wilted, with a little pat of butter or evvo..butter tastes better with green veggies though..to me:) I also boil beef kielbasa with cabbage as well and add garlic powder and and onion as well as a dab of crushed red pepper. Good Luck.
Reply:High fat- fry off about 2-3 slices bacon, when bacon gets done, pour out most of the drippings and add about 2 Tablespoons of olive oil. Let bacon cool , crumble and set aside. Slice cabbage really fine, I would use 1/2 head for this in a large skillet and 1/2 a head for something else. If I were feeding more than 2 people I would use more cabbage. Place shredded cabbage in skillet with oil, add 1/4 cup water and salt it. Bring to boil, cover and turn down on low. Stir occaisionally, test for seasonings, I like black pepper on mine. Cook and stir for about 20 minutes. Till it is tender. Top with bacon crumbles. Great with any downhome type of meat. Ham steak, meat loaf, fried chicken. Also, I hope you can make some cornbread to go with it.
Reply:Shred the cabbage like you are making cole slaw. Place the cabbage in a large skillet, and a bit of salt. cover and let the cabbage wilt. Grain the cabbage and set aside. Brown a pound of ground meat (beef, pork, sausage, turkey, chicken, whatever). Drain the fat, if any. Season as you like - salt, pepper, paprika, garlic, ginger, whatever you like. If you like hot pepper like jalapeno, add that. Mix in the cabbage and stir well.



Put the mixture into one or two pie shells (mound it pretty high in the center) and cover with shredded cheese.



Bake in a 350 degree oven for 30 minutes or so, until the cheese is melted.



You can eat this either hot, room temp, or cold.
Reply:I mostly use cabbage for coleslaw. you can try Bubble and squeak. Its left over mashed potato and cabbage mixed up and fried in a little oil. you can add an egg or onion and cheese if you like
Reply:I would make a citrus and avocado coleslaw with one half, and with the other, chop and cook, mix with minced pork and make some potstickers : )
amc theatre