Recipes for cabbage?

I've just bought a cabbage. It was the smallest there was in the shop, but when I got it home I realise that it would easily feed a family of 159! (Easily!). I don't want to waste it and would love to take the opportunity to try out some new recipes. Any ideas?
Recipes for cabbage?
FRIED CABBAGE AND NOODLES

1 head of cabbage

1 box of elbow noodles

butter

Cut up head of cabbage and saute in butter in skillet. Reduce heat and continue to cook slowly. Meanwhile, in a large pot of salted boiling water, prepare 1 box of elbow macaroni according to package directions.

Once noodles are done and the cabbage is soft, drain the noodles and mix with the buttered cabbage.

Cover and let simmer on low for about 15 minutes.

This is a very old recipe that tastes fantastic. You can almost eat the whole thing yourself. Enjoy!!!



CORNED BEEF AND CABBAGE

1 corned beef brisket

1 large head cabbage (preferably savoy)

8 peppercorns

6 cloves garlic, whole peeled

4-5 parsnips

1-2 turnips

2 bay leaves

1 pound carrots, peeled

6 large potatoes

1 stalk celery, thinly sliced

3 whole cloves

1/2 tsp Old Bay seasoning

1/4 tsp black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.



FRIED CABBAGE

1/4 pound bacon,

2 small heads of cabbage

1 large onion,

salt and pepper to taste

In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender.



CABBAGE CASSEROLES

2 cans cream of mushroom

1 small cabbage

1 small onion (optional)

1/2 cup mayonaise

1 cup grated cheese

2 sleeves Ritz crackers

1 stick butter

Preheat oven at 350°F.

Cut up cabbage as you would for steaming. Put in a casserole dish. In a separate bowl, combine cream of mushroom soup, mayonnaise and onion; pour over top of cabbage. Mix together melted butter, Ritz crackers and cheese. Sprinkle over top of casserole. Bake for about 30 minutes until bubbly and brown.
Reply:Goto allrecipes.com and youll get a ton of cabbage recipes.
Reply:"New England Boiled Dinner" - 8 servings



1 (3 lb.) corned beef brisket

16 small white onions; peeled

8 small potatoes; peeled

8 medium carrots; halved crosswise

1 rutabaga or 2 turnips; peeled and cut into wedges

1 medium head cabbage; cut into wedges

Prepared mustard

Horseradish Sauce (recipe follows)



1) In 6-quart Dutch oven or large pot, place corned beef and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is nearly tender.

2) Add onions and potatoes; cover and simmer 20 minutes. Add carrots and rutabaga; cover and simmer 15 minutes. Arrange cabbage over all. Cover and simmer 15 minutes more.

3) To serve: Place meat on platter; arrange vegetables around meat. Spoon a little cooking liquid over vegetables. Serve with mustard and Horseradish Sauce.



HORSERADISH SAUCE:

1 cup sour cream

1/4 cup mayonnaise

1/4 cup prepared horseradish

1/2 tsp. salt

1/2 tsp. prepared mustard

Dash white pepper

In medium bowl, stir together all ingredients. Yields 1 1/2 cups.
Reply:Select from





http://www.hugs.org/cabbagedex.shtml
Reply:How about this !!!!



Savoy Cabbage Soup ( lovely on a cold day.!!!)



Piece of chopped bacon

Carrots, chopped (about 3)

Onions, chopped (1)

Cabbage, thinly shredded

1 litre chicken stock

slices of French bread and grated cheese, to serve





Method

1. Put the bacon and vegetables in a large saucepan and add the stock. Bring to the boil, turn down the heat and simmer for 2 hours.



2. Serve in bowls, each topped with a slice of French bread scattered liberally with grated cheese.





If you have not cooked all the cabbage you could make coleslaw using the cabbage , shredded carrots %26amp; slices of onion add a touch of mayo.



I like to fry my cabbage with diced potatoes,onion, crushed garlic %26amp; bacon peices, fry until nice and crisp.. it's lovely.



How about a bubble %26amp; squeak type of dish.. using the cabbage, onion,boiled potatoes and any other green veg you may have mix together %26amp; mould into a burger shape and fry.





ENJOY !!!!
Reply:cabbage soup lol?
Reply:Cabbage rolls, Coleslaw, boiled cabbage....



I'm sure if you go to a site like kraftcanada.ca and punch in "cabbage" they should have something for ya.... I know they have a thing were you put 3 ingredients into a list and select what type of meal you want it will give you ideas.



Good luck and enjoy whatever you make.
Reply:Caramelized Cabbage with Farfalle





serves 4 to 6

as an appetizer

3 tablespoons butter

3 tablespoons oil

I large sweet onion, thinly sliced

2 cloves garlic, minced

1 head Savoy or green cabbage, cored and shredded

2 tablespoons sugar

1 teaspoon freshly ground black pepper

2 tablespoons poppy seed

1/4 pound farfalle noodles, freshly cooked and drained In a large skillet,





Heat the butter and oil. Cook the onion until very soft, about 10 minutes. Add the garlic and cabbage and cook until limp, about 5 minutes. Stir in the sugar and continue cooking until the cabbage turns golden-brown, about 20 minutes. Stir in the pepper and poppy seed and toss with the farfalle. Kohlrabi-Mushroom Soup serves 4 3 tablespoons oil 1 medium onion, chopped 1 clove garlic, minced 1/4 pound mushrooms, sliced 2 medium tomatoes, seeded and coarsely chopped 4 cups chicken stock 4 small kohlrabi, peeled and sliced salt and pepper 2 teaspoons fresh dill In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.





Napa Cabbage and Carrot Slaw with Toasted Sesame Seeds



serves 6



3 carrots, shredded

1 small head Napa cabbage, shredded

1 bunch green soring onions, thinly sliced

1/4 cup coarsely chopped fresh cilantro leaves

2 tablespoons fresh lemon juice

1 tablespoon white-wine vinegar

1 teaspoon sugar 1 tablespoon sesame oil

1/2 teaspoon Tabasco

1/3 cup vegetable oil

1/4 cup toasted sesame seed In a large bowl,

Combine the carrot, cabbage, onion, and cilantro. Combine the remaining ingredients, except the sesame seed, until blended and toss with the cabbage mixture. Sprinkle with sesame seed.







Marinated Kohlrabi and Carrots



serves 6 to 8



6 small kohlrabi, peeled and cut into matchsticks

3 medium carrots, peeled and cut into matchsticks

1/2 Cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons sherry vinegar

1 teaspoon sugar

1 tablespoon capers, rinsed and drained

1/2 teaspoon dried thyme

Salt and pepper

Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.





Caraway Cabbage with Potatoes and Sausage



serves 6



4 tablespoons (1/2 stick) butter or oil

1 medium onion, thinly sliced

I medium head Savoy or green cabbage,

coarsely shredded 4 medium red potatoes, scrubbed and sliced

2 tablespoons caraway seed

1/2 cup beef or chicken stock

2 tablespoons red-wine vinegar

1 pound Polish sausage, sliced

2 tablespoons hot-sweet mustard

Salt and pepper

In a large skillet, heat the butter. Add theonion and cabbage and cook until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook, uncovered, for another 6 minutes. Stir in the mustard and season with salt and pepper.







Red Cabbage, Green Apples, and Crisp Bacon





serves 6 to 8 1/2 pound bacon strips, halved

1 large head red cabbage, cored and shredded

2 large green apples, cored and sliced

1 large onion, chopped

2 tablespoons honey

2 tablespoons fresh lemon juice

1/2 cup red wine Salt and pepper





Cook the bacon strips until crisp. Remove and reserve. Remove all but 4 tablespoons of the bacon fat from the pan and add the cabbage. Cook over medium heat for about 10 minutes. Stir in the remaining ingredients and simmer, covered, for about 1 hour. Season to taste with salt and pepper. Just before serving, sprinkle with the reserved bacon.





Recipe 1

Ingredients 20 lb white cabbage 1 1/2 oz salt juniper berries (if desired) caraway (if desired) for Equipment Kuhltopf: This is a earthenware jar with a unleaded glaze with a groove for the lid. The gutter is filled with water to seal the lid hermetically. If you don't have a Kuhltopf, you can use a regular pot or a preserving glass. Cabbageslicer: to slice the cabbage. For small amounts of cabbage you can use a regular slicer or a large, sharp knife. Preparation Discard outer leaves and cut the cabbage in quarters. Remove inner stalk and slice cabbage very finely. Layer the shredded cabbage into the jar, press down and sprinkle with salt, juniper berries and caraway seeds. Continue layering and after the third layer press down firmly so that the extruding juices cover the cabbage. You should have at least eight layers. Cover the cabbage with a clean cloth and a closely fitting wooden board. Place a heavy object or stone on top to weigh it down. Close the jar with the lid and and store it at room temperature for 10 days, then in a cool place. If you are not using a Kuhltopf, a white fuzz might form on the top layer due to incorrect fermentation. This is inedible and needs to be removed before using the Sauerkraut.



Recipe 2

You will need:

a very large crock, glass or enamel container

Minimum of 2 heads of cabbage

Kosher salt

Heavy duty food-grade plastic bags or 2 gal freezer bags

Wooden spoon

Some tips here to prevent problems with your sauerkraut:

Never use aluminum utensils!

Absolute cleanliness is necessary for a healthy brew!

We have a very old 5 gallon crock that we use to make sauerkraut.

But you can use a glass or enamel coated container.

Clean and scald the container well!

(we use the dishwasher, but if you wish you can simply scald by pouring boiling water into the container and swishing around for no less than 30 seconds)

To prepare the cabbage, remove and discard the outer leaves. Wash and drain and then cut the cabbages into halves or quarters while removing the core in the process.

Step 1)

Shred Cabbage -

We use a food processor for speed and ease. If you shred by hand, make sure the shreds are no thicker than a 10p or 2p!

Step 2)

Mix,

with wooden spoon or very clean hands, 5 pounds of shredded cabbage with 4 tablespoons of Kosher salt (pickling salt will do but changes the flavor a bit - do not use table salt) and toss and mix thoroughly until kosher salt dissolves!

(You can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 Tbs. salt.)

NOTE:

If you plan on refrigerating and not canning use 3 tbs of salt not 4!

Step 3)

When juice starts to form on cabbage from tossing -

Pack the cabbage firmly and evenly into a clean crock, glass or enamel container.

Press firmly to encourage juice formation.

Fill the utensil no closer than 5 inches from the top.

Step 4)

Make sure juice covers the cabbage completely! (This does not always happen unless the cabbage is fresh from the field)

I prepare additional brine by putting 1 1/2 Tablespoons of kosher salt into 1 litre of boiling water. Dissolve salt and cool brine to room temperature before adding to the pot of cabbage.

Step 5)

Once cabbage is immersed in brine water, place a large food grade, plastic bag filled with brine water and lay on top if cabbage... (I use 2 large bags, one inside the other - sometimes a 2 gal freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess) The cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds!

Step 6)

Now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place. Do not remove this until fermenting is complete!

Step 7)

Put in an area where the temperature will not be above 75 degrees. Fermentation will begin within a day, depending upon the room temperature.

Step 8)

If room temperature is 75 degrees allow 3 weeks for fermentation.

If temperature is 70 degrees allow 4 weeks. If temperature is 65 degrees allow 5 weeks. If temperature is 60 degrees allow 6 weeks.

NOTE:

If temperature is above 75 or 76 degrees, the sauerkraut may not ferment and could spoil!

Step 9)

Once fermented taste to see if your required tartness exists. Tartness will weaken as you process in canning so make sure it is a wee bit more tart than you like! Can be eaten immediately if you desire! (I sometimes mix in 1/2 teaspoon caraway seed into 4 cups, enough for a couple of pints or 1 quart. This makes a tasty variation.)

NOTE:

if you refrigerate only rinse and toss with cold water to attain the tartness desired!





Recipe 3

Old Country Home Made Sauerkraut

3 to 4 days before you intend to use it, clean off the top leaves of a healthy cabbage.

Do not leave any bruised leaves.

Save 1 leaf without slicing, in whole.

Slice it thin and press it down into a preferably clay pot.

You can made it in large Glass jars as well as Ceramics.

Boil water until it comes to a very good rolling boil, then add 1 Tablespoon of Salt per Quart of water.

Let it cool until luke warm.

Cover the cabbage up to 3/4 way. Not all the way, with the salt brine.

Cover the cabbage with 1 leaf of lettuce you have saved.

Place a slice of Sourdough bread on the cabbage leaf.

This will start it to ferment. No chemicals needed.

Place a plate upside down over the cabbage.

The plate should just fit and almost cover the opening.

If it has a half inch or so gap around in the inside, it's no big deal.

The idea is to put a weight on it to press the cabbage under the water and keep it there.

For weight, I've used a brick, wrapped in aluminum foil, then placed in a plastic bag as well.

You need to avoid contamination.

Make sure you use an item heavy enough to press the cabbage down well and keep it under.

Keep it in a warm place for 3 to 4 days.

On top of the refrigerator, where the warm air comes out,

or any other place where it doesn't get cold and fermentation can take place.

After you have waited the 3 to 4 days and you feel it is ready (by tasting, and smell), you want to refrigerate the cabbage for a day or half a day at least.





Recipe 4

Chop a head of white cabbage into medium sized pieces.

Choose a medium sized earthenware or glass bowl and line with a layer of cabbage about 2 cms deep.

Sprinkle some juniper berries, coriander seeds and mustard or other seasonings to taste and a small pinch of herbal salt on top

(use no more than 5g salt per 1 kg cabbage - the less the better as too much salt will affect fermentation).

Place another layer of cabbage about 1 cm deep and sprinkle seasonings again sparingly on top.

Repeat this process until the dish is full or the cabbage is all used up. If wished a layer or two of onion can be placed in between the cabbage layers.

To speed up fermentation diluted whey concentrate or yoghurt ferment can be added to the cabbage.

Press the layers down firmly with the hands and cover with a plate that fits just inside the bowl. Put a heavy stone, or other weight, on top to maintain pressure on the layers. Stand in a warm room (not less than 20 degrees centigrade or 68F ) and allow to ferment for 2-3 weeks. Once ready keep in a cool place and eat a little at the start of each meal.
Reply:Cut in to strips and stir fry in Olive Oil with Worcester sauce and a couple of teaspoons of dried fennel seeds, my family love it.
Reply:You can add it to a stir fry.



If you want to make a more substantial dish, start with a stir fry and add some beaten eggs for a frittata. ( bit like a veggie omelette)



You can chop it raw and add to salad, especially with grated carrots and chopped onion.



There is a traditional Norwegian dish which is braised lamb and cabbage.



Cabbage cut into strips can be added to vegetable soup.
Reply:Sausage %26amp; Cabbage



1 Lbs. Beef Sausage

1 Chopped Head of cabbage (it shrinks)

3 Tbls. Butter



Melt butter in a large heavy pot. Brown Sausage in butter poking holes in sausage to release juices. When browned add cabbage. Stir frequently to insure that all the cabbage wilts and picks up the flavor of the sausage. It will shrink considerably.



I know it doesn't sound like much, but beieve me, it's delicious.
Reply:Stuffed cabbage rolls

Serves 4



1 head white cabbage

1 lb ground meat (pork and/or beef, or even lamb)

2 whole eggs

1 cup sour cream

? cup dry rice

2 onions

3-4 buds garlic

2 Tablespoons flour

3 Tablespoons vegetable oil

3 Tablespoons paprika powder

parsley, salt, pepper, caraway seeds



To assemble and cook the cabbage rolls

1. Cabbage leaves



Peel onions and garlic and chop finely. Discard the outer leaves of the cabbage head; select eight large robust leaves and cook these in salted water. Reserve this water for later use. Quarter the rest of the cabbage head, remove stalk and chop cabbage into one-inch pieces.



Don′t worry if the leaves you remove break; after cooking and before stuffing, you can always take two broken leaves and roll them as one, as I did in this recipe.



2. Ground meat



Cook the rice tender for about five minutes and drain if necessary. Thoroughly mix the ground meat, the cooked rice, eggs, half the onions and the garlic with 1 Tablespoon paprika, plus salt and pepper to taste.



3. Stuffing



Spread the cooked cabbage leaves on your clean countertop and divide the meat on them, rolling them up as if you were making a package. No fastening is required as the meat will stiffen and the rolls (roulades) will bind; besides, they will not be moved or turned as they are cooked.



4. The cooking



Lightly sauté remaining onions and garlic in oil and add the chopped cabbage. Stir and sauté until cabbage is heated through. Add paprika and mix, but do not roast the paprika as it will get a bitter taste. Add 3 cups reserved cabbage water (or vegetable broth.) Season with caraway seeds, salt and pepper, and place the cabbage rolls in this stewed cabbage. Cover the pot and cook for about 30 minutes.



Remove the cooked cabbage rolls and place them on a plate to keep warm. Mix half of the sour cream with flour, add to the cabbage stew, and stir as it thickens.



5. Presentation



Make a bed of the cabbage stew on the serving plate, place the cabbage rolls on the stewed cabbage and garnish with the rest of the sour cream and freshly chopped parsley. Plain boiled potatoes go well with this dish.



You are now ready to call your eager diners to table in your own fashion: via dinner gong, "Dinner is served," or "Come and get it!"
Reply:I made cabbage 2nite for the kids they lv it, but not on its own. wat i did was fry some bacon in little oil an salt add chopped scallions then add shredded cabbage then some wild mushrooms.......the cabbage shrinks as it's being fried........ an serve with cream potatoes mmmmmm! works a treat!
Reply:try binning it and buying proper tasty food !!!! lol
Reply:Cole slaw with shredded carrots

Cabbage vegetable soup'

Pigs in the Blanket / Stuffed cabbage . same thing different names..

Boiled cabbage with butter/onions

Fried cabbage with butter / onions
Reply:Here in Tennessee we fry cabbage. Shred a head of cabbage, slice one onion thin. Heat oil and half a stick of margarine in an iron skillet. Add cabbage and onion mix, season with salt and pepper and fry till tender crisp. Drain. YUMMY! ....and the cabbage will shrink a lot as it fries so it won't make nearly as much as you think.
Reply:Oh yes, slice it up like you'd do for a cole slaw, heat some butter and oil in a LARGE pan, slice a medium onion-thin- and slowly cook onion over med. heat-make a pound of egg noodles and drain, add cabbage to the onions and stir for about 5-10 minutes until it's partially wilted, add egg noodles to the mix and serve with extra butter, salt and pepper...can add crisp bacon if you want!
Reply:I have 2 favorites:

Fried Cabbage and Apples

http://allrecipes.com/recipe/fried-cabba...

INGREDIENTS

1 medium head cabbage, chopped

3 apples -- peeled, cored, and chopped

1/2 cup butter

2 tablespoons brown sugar

1 teaspoon vinegar

salt and pepper to taste

DIRECTIONS

Combine the chopped cabbage and apples in a large bowl.

In a large heavy skillet, melt the butter, sugar and vinegar together. Stir in the apples and cabbage; cook over low heat until tender. Season with the salt and pepper to taste.



CALABACITAS

Contributed by: eternaluz

OLD FAMILY FAVORITE

http://www.mealsmatter.org/recipes-meals...

This meatless Spanish/New Mexican favorite gives a delicious Spanish flair to Zuccinni, Corn %26amp; Chopped Green Chile. Add lean cubed or ground beef or diced lean pork and make it a main dish!



Ingredients

2 Med. size Zuccinni Squash

1 1/2 c. Frozen or canned Corn

1/2 c. Finely diced Vidalia Onion

4 cloves Crushed or finely diced

Garlic. Granulated or Garlic

Powder may be used.

1/2 c. Diced green chilies (Serrano

Chile) Canned or fresh. Any

Brand of Chunky Green Chile

Salsa or sauce may be used.

3/4 c. Diced fresh or canned

Tomatoes. (optional)

1tblsp. Olive Oil.

Salt to taste.

1/2 tsp. Ground Coriander(optional)

1/2 tsp. Ground Cumin (optional)



Preparation

Quarter the Zuccinni length-wise then slice quarters about 1/2 to 3/4 inch thick; should be bite size triangle shapes.





If using fresh tomatoes, dice tomatoes a medium to course dice; almost the same size as the sliced Zuccinni.





In deep large skillet heat Olive Oil over med. heat then add onion %26amp; green chile. allow onion %26amp; chile to saute for 30 to 40 seconds in oil, then add rest of the ingredients. Stir until all ingredients are well blended together, turn heat down to med/low heat, cover skillet and allow to simmer about 20 to 30 min. or until Zuccinni is cooked tender, slightly audente' .





about 4 to 5 one Cup Servings.



Cook's Notes

This dish can be transformed into a Main Dish by adding meat. I use diced lean beef, like round steak or Stewing beef cubes, small diced, or lean small diced pork, ground round or ground chuck can also be used. brown the meat ; well-cook the ground meat if using ground meat before adding the Zuccinni and other ingredients.
Reply:Cabbage curry (with cabbage)



Cabbage and onion sandwich



Cabbage kiev



Cabbage on toast



Finished off with cabbage and ice cream (low fat)
Loosing eyelid crease.