Recipe: Cabbage Recipes (7)

BUSY DAY STUFFED CABBAGE

2 lbs. ground beef
1 1/4 c. uncooked instant rice
2 (10 3/4 oz.) cans tomato soup
1 pkg. dried onion soup mix
2 lbs. cabbage, finely chopped
2 soup cans water

Saute meat in skillet until browned. Drain. Add onion soup mix and rice; stir well. Put cabbage into large 9x13 inch baking dish. Spread beef mixture over cabbage. Mix water and tomato soup; pour over meat. Cover and bake at 325 degrees for 1 1/2 hours.

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FREEZER COLESLAW

1 med. cabbage (shredded)
1 carrot (grated)
1 green pepper (chopped)
& 1 red pepper
(optional)
1 tsp. salt
DRESSING MIXTURE:
1 c. vinegar
1/4 water
1 tsp. mustard seed
2 c. sugar

Mix salt with cabbage, let stand 1 hour. Squeeze out excess moisture. Add carrots and peppers. Combine dressing mixture and boil for 1 minute. Cool to lukewarm and pour over coleslaw mixture. Put into containers and freeze.

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TOP RAMEN SALAD

2 tbsp. toasted almonds
2 tbsp. toasted sesame seeds
2 c. shredded cabbage
1 pkg. Top Ramen noodles (uncooked)
1 can sliced waterchestnuts
MARINADE:
2 tbsp. sugar
1/2 tsp. pepper
3 tbsp. Japanese wine or vinegar
1/2 c. salad oil
Seasoning from package of Top Ramen

Mix first five ingredients and add marinade. Refrigerate for five or six hours. Optional ingredients: shrimp, turkey, chicken and mushrooms.

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SLOVAKIAN CABBAGE BREAD

1/4 c. margarine
4 c. chopped cabbage
2 c. sliced onion
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2 (10 oz.) Hungry Jack refrigerated flaky biscuits

Heat oven to 375 degrees. In large skillet, melt margarine. Add cabbage, onion, salt, and pepper. Cover and cook over medium heat 10-15 minutes until tender crisp, stirring occasionally. Separate dough into 20 biscuits. Place in ungreased 12 inch pizza pan. Press over bottom and 1/2 inch up sides to form crust. Spoon cabbage over crust. Bake at 375 degrees for 18-25 minutes or until golden

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CABBAGE DELIGHT

1 med. head cabbage
3 med. potatoes
1 sm. onion
1 carrot
1 lg. apple
1 pkg. Polish kielbasa
1 c. orange juice
2 tbsp. mustard
1 c. water

Cut cabbage in strips; cut all other ingredients in bite-size pieces. Place in large cooking pot with tight fitting lid. Add orange juice, mustard and water. Place lid on pot and cook for 2 hours on medium heat. Keep lid on pot until time is almost up.

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CORNED BEEF `N CABBAGE CASSEROLE

4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked &
drained)
1 can corned beef (crumbled)
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.

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CABBAGE CASSEROLE

1 c. grated sharp cheese
4 c. shredded cabbage
1 c. milk
1/2 c. mayonnaise
1 sm. minced onion
1 c. corn flakes
1 can cream of celery soup
1 sm. can sliced water chestnuts
1 stick butter

Melt butter in long casserole dish. Crumble corn flakes in butter. Spread cabbage on top. Sprinkle with water chestnuts and onion. Mix together soup, milk and mayonnaise. Pour this over layers. Spread cheese over all and top with more crumbled corn flakes. Bake at 350 degrees for 45 minutes.

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BACON FRIED RICE

1 lb. bacon, fried crisp and drained
2 c. cooked rice
2 carrots
1/2 onion
1/2 head cabbage
2 eggs, beaten
3 tbsp. oil
1 tbsp. sesame seeds
2 tbsp. soy sauce

Finely chop carrots, onion and cabbage. In large non-stick frying pan, heat oil on medium high. Brown sesame seeds in oil. Add carrots, onion and cabbage. Do not stir. Fry 5 minutes. Sprinkle with soy sauce and freshly ground pepper. Stir. Push all ingredients to one side of pan. Pour beaten eggs on empty side and scramble. Mix with vegetables. Add bacon and rice. Mix well. Serve.