Need a recipe that uses cabbage.?

I have 2 mini cabbages stagnating in my fridge, kids wont eat cabbage cooked as a veggie, any other ideas?
Need a recipe that uses cabbage.?
Beef Cabbage Rolls:



1 head savoy cabbage (about 1 1/4 lb.)

1 jar (16 oz.) sauerkraut, rinsed, drained, and squeezed dry

1/2 teaspoon paprika

1 pound ground lean beef (7 to 10 percent fat)

3/4 cup finely chopped onion

1 large egg white

3/4 cup dried precooked white rice

1/4 cup chopped parsley

1/4 cup fine dried bread crumbs

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

1 cup tomato juice

1 cup fat-skimmed beef broth

Nonfat or low-fat sour cream



1. In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.



2. Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.



3. Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.



4. Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.



5. In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.



6. In a bowl, mix ground beef, onion, egg white, rice, parsley, bread crumbs, 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.



7. Mound 1/8 of the meat mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over meat, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.



8. Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until meat is no longer pink in center of thickest part (cut to test), about 15 minutes.



9. Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.



Yield: Makes 4 servings
Reply:Shred the cabbage. Finely chop a couple of fresh mint leaves (optional). Stir cabbage and mint leaves together with strawberry yogurt. If the kids like onion and carrot, you can also add in a little coarsely minced onion and shredded carrot.
Reply:Put some olive oil in a heavy pot. Add garlic (fresh or dry). when the garlic turns golden, throw in the cabbage (diced). simmer it til it's soft and well cooked. For the kids, you can then mash it like potatoes or mix it in with mashed potatoes. they'll love it.
Reply:Not a heart friendly recipe, but one of my faves none the less. Cook a pound of bacon and toss in the cabbage cut down into chunks. Cook until cabbage cooks down. I like to add a few flakes of crushed red pepper, but if it's for the kids, I'd skip that.
Reply:Cabbage wedges

Cut into 6-8 wedges discarding any discoloured outside leaves. Place into a saucepan of boiling salted water. Lower heat simmer for15 mins. Drain %26amp; toss in a little melted butter. tsp of carraway seeds may be added with the butter.

OR

Curried cabbage

1/2 sml cabbage 2 rasher bacon

60g(2oz) butter 2 tsp curry powder

2 onions salt,pepper

Remove coarse outer leaves, cut out core.

Wash leaves thouroughly, slice finely. Heat butter in pan, add sliced onion, chopped bacon %26amp; curry powder. Saute until onion is transparent %26amp; bacon crispy.

Drop cabbage into saucepan of boiling salted water, return water to boil, reduce heat, simmer 3-5 mins, until cabbage is tender, remove from heat. Drain well. Toss bacon %26amp; onion through cabbage, season with salt %26amp; pepper.
Reply:Make wraps with them! You could make a simple meat, grain, and/or vegetable filling and put them in cabbage leaves to eat them. A popular one I've heard of is sweet and sour chicken or duck with rice.



You could also use them as part of a filling--have a burrito night and encourage your kids to add cabbage to their burrito fillings for texture and refreshing flavor. Or maybe make coleslaw as a side dish?



Best of luck!
Reply:Chinese Cabbage Salad



1 head chinese cabbage

1/2 cup white vinegar

1/4 cup olive oil

1/4 cup soya sauce

2 Tbs Sesame Oil

1 pkt egg noodles

1/4 cup of sugar



DIRECTIONS,



Cut the cabbage finely.

Mix all the ingredients in a bowl (minus the pine nuts %26amp; egg noodles)

Pour mixture over the cabbge.

Garnish with egg noodles %26amp; pine nuts



It is beautiful %26amp; you wil impress with this one,

1 pkt pine nuts
Reply:Golabki (Stuffed Cabbage)



10 servings 3? hours 30 min prep



1 head cabbage, center core removed

1 lb ground beef

1 lb ground pork

1 lb ground veal

2 cups cooked white rice

1 cup chopped onions

1 cup tomato paste

2 cans crushed tomatoes

1 1/2 cups water or beef broth

1 tablespoon brown sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon celery salt

1/4 teaspoon parsley

1/4 teaspoon nutmeg

1/4 teaspoon Worcestershire sauce

1/4 cup butter

4 carrots, sliced

16 ounces mushrooms, quarted

2 bay leaves

2 eggs, slightly beaten



Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.



Cook till all leaves are tender, but not ripping apart; usually 15.

Run under cold water and drain.



Cut the thick membrane off back of each leaf.



While cabbage is cooking saute onion in butter until lightly browned.



Put all the uncooked meat into a large mixing bowl add eggs.

Add the sauted onions.



Next add salt pepper, celery salt, parsley, nutmeg, and worcestershire sauce along with the cooked rice.

Mix thoroughly.



Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.



Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.



Place rolls, seam down into a greased roasting pan.



Then layer carrots and mushrooms over cabbage.



Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.



Season with salt and pepper to taste and bay leaves.



Cover roaster and bake 325 degrees for 2- 2%26amp;1/2 hours.



Half way through baking check to make sure there's enough liquid; additional water can be added.



To serve, spoon sauce over rolls.



Serve with Mashed potatoes!
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Reply:STUFFED CABBAGE LEAVES:

12 large cabbage leaves - cooked

1 1/2 pounds ground beef

1 cup cooked white rice

1 small onion - chopped

1 egg, beaten

1/2 teaspoon poultry seasoning OR thyme

2 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons oil

2 (8 ounce) cans Hunt's Tomato Sauce

1 Tablespoon brown sugar

1 cup water

1 Tablespoon lemon juice

Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves. In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well. Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. (Some people use toothpicks to fasten them) Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes. Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)



CABBAGE NOODLE:

1 head cabbage, shredded

1 onion, chopped

3 Tablespoon butter (or oil)

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon pepper

1 package wide egg noodles, cooked

Melt butter in a large skillet, add cabbage and onion and cook over medium to low heat stirring often. Season cabbage with sugar, salt and pepper. Continue cooking until tender. Add cooked noodles, mixing thoroughly to heat ingredients. Serve warm.



CABBAGE SALAD:

3 cups chopped cabbage

1 small onion, diced

1/2 teaspoon sugar

1/2 teaspoon salt

dash black pepper

3 cups cooked spaghetti

3 Tablespoons Hellman's mayonnaise

Chop cabbage and dice onion and put into large bowl and set aside. In separate bowl, mix sugar, salt and pepper; drudge into cabbage mixture. Break spaghetti into thirds and cook until tender and drain. Rinse spaghetti in cold water to cool; drain. Add spaghetti to cabbage mixture. Stir in mayonnaise and mix until well blended. Refrigerate at least 3 hours to flavor. Mix well before serving.
Reply:Carrot, Onion And Cabbage Soup



4 carrots, medium size, peeled, slic, ? head cabbage, medium size, washed, shredded,4 onions, medium size, peeled, sliced, 2 tablespoons butter, 5 cups boiling water, Seasonings to taste



Put seasonings in the boiling water.. Add all other ingredients. Boil for about 25 minutes.
Reply:boil chicken thighs or pork shoulder in salted water with lots of black pepper corns. after the meat is cooked let it all cool completely. bring to a boil again, and cut but do not shred the cabbage, and put in the stock after the meat is thoroughly cooked. cook the cabbage until it is tender as you like it. I like it very tender, some people like it crunchy.
Reply:CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS

The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.

2 cabbages or Napa cabbages (1 1/2 lb each)

1/4 cup fat-free chicken broth

3 tbsp olive oil

2 small zucchini, finely diced

1 large tomato, finely diced

1 sweet onion, finely chopped

1 small eggplant, finely diced

1 tbsp chopped garlic

6 oz lean ground beef

1 tbsp each chopped fresh basil, parsley and thyme

1/4 cup whole-grain breadcrumbs

2 tbsp melted unsalted butter







Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.



Nutritional analysis per serving: 383 calories, 21.5 g fat (7 g saturated fat), 38.5 g carbohydrates, 16.5 g protein, 13.5 g fiber
Reply:Cabbage and meatballs

In large dish.....cut cabbage into med pieces....put in bottom of dish...Mix 2 lbs ground round, 1 c dry minute rice...salt and pepper....Make meatballs about the size of golfballs and lay on top of cabbage.....Next, and this is optional.....but the flavor it adds is great....and most people don't even know it is in here...is one 15 oz chopped sauerkraut.....then pour 2 large cans diced tomatoes over this, then fill 1/2 full with water and pour over tomatoes......Salt and pepper Bake for 2 hours at 325.....Serve with mashed potatoes and green beans or green peas. YUMMY Kids always love the meatballs
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