Recipe: 7 Recipes Using Cabbage

COLCANNON
(from Mother Ireland - Herself)

INGREDIENTS:

6 or 7 Med Potatoes (pared and cut into 2 inch chunks)
Salt as needed.
1 Med Cabbage (cored and chopped or shredded)
3 Med Green Onions with 2 inches of the Green (chopped)
2 Cups Boiling Water or as needed.
2/3 Cup Milk (or 2% lo-fat)
2 Tbs Butter (or margarine)
Pepper to Taste.

INSTRUCTIONS:

Place potatoes in large sauce pan, cover with about 2 inches cold water, add 1/2 Tsp salt.

Bring to a boil, let boil for 5 minutes.

Add cabbage, boil for 10 minutes more, or until the potatoes are tender.

Meanwhile, place chopped green onions into a sieve, and steep in the boiling potato water for 2 minutes, drain.

Place the onions in a medium saucepan along with the milk, butter, salt and pepper to taste.

Bring to a boil, remove from heat.

Drain potatoes and cabbage, return to large saucepan.

Beat on low with hand held mixer until coarsely mashed.

Increase speed to high, gradually add milk and onion mixture continue to beat until light and fluffy and to your liking as to thickness.

ENJOY: j

CABBAGE & KIELBASA SOUP

INGREDIENTS:

1 Lb Kielbasa (cut into 1 1/2 inch pieces)
1 Med Head Cabbage (coarsely shredded or chopped)
1 Med Onion (coarsely chopped)
1 Med Carrot (sliced thin)
2 10oz Cans Concentrated Chicken Broth.
1 Qt Water (or 3 soup cans full)
2 Cubes Chicken Bouillon.
2 Cubes Beef Bouillon.
1/4 Tsp ea Nutmeg, Paprika and Whole Carroway Seeds.
Salt and Pepper to taste.

INSTRUCTIONS:

In your favorite large soup pot, brown the Kielbasa sausage.

Drain and aside until later.

Discard the grease, reserving 2 Tbs of the drippings.

Add the cabbage and onion to the drippings.

Stir and cook over medium heat until slightly browned and wilted, about 7 minutes.

Stir in all remaining ingredients except the sausage.

Cover and simmer for 1/2 hour stirring occasionally.

Stir in the sausage and continue simmering for another 1/2 hour or until vegetables are tender.

Adjust seasonings and add water, as and if needed.

ENJOY: j

BOILED DINNER

INGREDIENTS:

2+ Qts Water (or as needed).
1 Cube Bouillon (beef or chicken)
2 Med Carrots (pared and cut into 1 1/2 inch chunks)
1 Med Onion (peeled and quartered)
5 - 6 Med Potatoes (pared and quartered)
1 Med Cabbage (cut into wedge quarters)
1 Tsp Thyme (dried - crushed)
1/4 Tsp Celery Seeds (ground).
1/4 Tsp Nutmeg.
1 1/2 Lbs Smoked sausage, Kielbaska or Knockwurst.
Pinch Sugar (to blend the flavors)
Salt and Pepper to taste.

INSTRUCTIONS:

In a 6-8 Qt stock pot, combine water, bouillon cube, carrots, celery, onion and all herbs and spices

Bring to a soft - just bubbling boil for 10 - 12 minutes.

Increase heat to a medium boil, add the potatoes, after 10 minutes add the cabbage and the meat.

Continue boiling until the potatoes and cabbage are done and tender about 10 -15 minutes.

ENJOY: j

CORNED BEEF AND CABBAGE

INGREDIENTS:

2-3 Lbs Corned Beef.
2 Med Carrots (pared and cut into 2 inch chunks)
2 Ribs Celery (cut into 2 inch lengths)
1 Med Onion (peeled and cut into quarters)
1 Med Head of Cabbage (quartered and cored)
1 Tsp Thyme (dried - crushed)
1 Tsp Whole Caraway Seeds.
1/4 Tsp Nutmeg.
Salt and Pepper to taste.

INSTRUCTIONS:

Place corned beef into a Dutch oven or stew pot along with the juices and spices in the package.

Cover with water, bring to a boil.

Reduce heat to simmer cover tightly and simmer for 2 1/2 hours (or to package recommendations).

Add the celery, onions and carrots cover, simmer for 30 minutes.

Add the cabbage wedges, nutmeg and caraway to the pot.

Cook until cabbage is tender about 15 to 20 minutes.

Remove meat from the pot, slice and arrange on a platter.

Drain cabbage and vegetables, and place into a serving bowl add salt and pepper to taste.

ENJOY: j

CABBAGE CASSEROLE

INGREDIENTS:

1 Lg Cabbage (cored and coarsely chopped)
1/2 Cup Rice.
1 Med Onion (chopped)
8oz Can Tomato Sauce.
2 Lg Eggs.
1 1/2 Tsp Thyme.
Pepper to taste.
1 1/2 Lb 85% Lean Ground Beef.
1/2 Lb Ground Pork.
Salt (as needed)

8oz Can Tomato Sauce.
1 Cube Beef Bouillon in 1/2 Cup Hot Water (or beef broth)
1/4 Tsp Nutmeg.
1/2 Tsp Caraway Seeds.

INSTRUCTIONS:

Pre-heat oven to 350

In a large pot of water, boil the cabbage until just tender.

Drain well, rinse under cold water, and drain again.

In a small saucepan of water, boil the rice 5 minutes, drain, rinse under cold water, and drain again.

In a large bowl, combine one 8oz can of tomato sauce, onion, eggs, thyme, salt and pepper.

Add the rice, ground beef and ground pork and mix completely.

In a lightly greased 9 x 13 baking dish, spread half of the cabbage in an even layer.

Cover with all of the meat mixture, then arrange remaining cabbage on top.

Combine the sauce with the remaining 8oz can tomato sauce, beef broth (bouillon cube and water) nutmeg and caraway seeds.

Pour the sauce evenly over the casserole.

Cover tightly with aluminum foil.

Bake for 1 hour at 350

Remove foil and bake 15 minutes longer.

ENJOY: j

STUFFED CABBAGE LEAVES

Begin with a large head of cabbage, remove and discard any bruised leaves.

STUFFING (preparation for 6 cabbage rolls).
1+ Lb Ground Beef (lean)
1/4 Lb Ground Pork or Pork Sausage (optional).
1 Lg Egg.
1/3 Cup Milk.
3/4 Cup Cooked Rice.
1/2 Tsp Fines Herbs.
1/4 Tsp Celery Seeds (ground).

Thoroughly mix the above ingredients, set aside for later use.

SAUCE (preparation)
16oz Can Tomato Sauce (or 2 8oz cans).
2 Tbs Worchestershire Sauce.
1 Tbs Lemon (or Lime) Juice.
1 Tbs Water.
1 Tbs Brown Sugar.
1/4 Tsp Carroway Seeds (whole).
1/8 Tsp Nutmeg.

Combine and blend all of the sauce ingredients in a 9 X 13 X 2 inch baking dish, set aside for later.

CABBAGE LEAVES (preparation)
4 Qt or larger pot with boiling water.

Carefully remove of 6 to 10 of the large outside leaves at the core and immerse in boiling water for about 3 minutes or until limp.

Remove from boiling water, lay flat, pat dry on paper towels and set aside (remove and discard large end veins if you wish).

INSTRUCTIONS:

Pre-Heat Oven to 350

With cabbage leaves laid flat.

Place 1/4 - 1/2 cup stuffing mixture on each leaf, toward the large end, fold in the sides.

Then roll the leaf toward the small or the tip end.

Place the completed cabbage roll into the baking dish with the sauce mixture.

Repeat until all the cabbage rolls are assembled.

Bake covered (or with cover of aluminum foil) at 350 for 45 minutes.

Baste and continue baking, uncovered for additional 30 minutes, baste every 10 minutes.

ENJOY: j

STUFFED CABBAGE LEAVES
(300 Watt Slo-cooker)

INGREDIENTS: (for 6 cabbage rolls).

STUFFING:
1 + Lb Lean Ground Beef.
1/4 Lb Ground Pork or Pork Sausage (optional).
1 Lg Egg.
1/3 Cup Milk.
3/4 Cup Cooked Rice.
1/2 Tsp Fines Herbs.
1/4 Tsp Ground Celery Seeds.
Salt and Pepper to taste.

Combine all of the above ingredients, set aside for later use.

SAUCE:
16oz Can Tomato Sauce (or 2 8oz cans).
2 Tbs Worchestershire Sauce.
1 Tbs Lemon Juice.
1 Tbs Water.
1 Tbs Brown Sugar.
1/2 Tsp Carroway Seeds (whole).
1/8 Tsp Nutmeg.

Combine all of the sauce ingredients in the pot, and set aside until later.

CABBAGE LEAVES (preparation).
In a separate 4 Qt or larger pan with boiling water.

Beginning with a large head of cabbage, remove 6 - 10 of the outside leaves at the stem or core.

Immerse the leaves into boiling water for about 3 minutes or until limp.

Remove from the water, lay flat, pat dry with paper towels, set aside for later use.
(cut out and discard large veins if you wish).

INSTRUCTIONS:

With cabbage leaves laid flat, place 1/4 - 1/2 cup stuffing mixture on each leaf toward the large end.

Fold in the sides, then roll the leaf toward the small or the tip end.

Place the completed cabbage rolls into the crock pot with the sauce mixture.

Repeat until all of the cabbage rolls are assembled.

Cook covered, at the 3 1/2 setting for 6-8 hours.

ENJOY: j