Boiled Cabbage
Head of cabbage
butter
pepper
chopped onion
Take head of cabbage and cut it into 1/8, then cut the core out of
each piece and completely cover with water. Salt to your taste . You
can spice it up with a dried red pepper in the pot and boil until it
is just tender and it still has it's color. Add plenty of real butter
to the pot because it is the best flavor in the world. Serve as soon
as you can. You don't want it to set very long because it will over
cook. You can serve with skillet fried potatoes , Fried smoked ham
(not country ham), and fresh corn bread.
Skillet Fried Cabbage
Cut head of cabbage into 1/8 take the core out and cut into bite size
pc. Add 1 small onion, chopped. Add enough melted butter to cover the
bottom of your skillet and stir while frying.(don't get in a hurry and
burn it ) until it starts to brown around the edges. Add enough water
to half cover the cabbage, cover and let simmer until tender. Fold in
the butter, salt and pepper to taste. (DON'T OVERCOOK) if you have to
much water, pour some off before you add your butter.
Fried Cabbage
Serves 8
1/2 lb. Bacon, diced
3 tbsp. Butter
1 small head cabbage, chopped
salt and pepper to taste
1 onion, chopped
3 tbsp. sugar
Place bacon in a large, deep skillet. Cook over medium high heat until
crisp. Stir in butter, cabbage, salt, pepper, sugar and onions. Cover
skillet and steam for 15 to 20 minutes. Stir several times during the
course of steaming.
OLD FASHION COLD SLAW
Back in the "good old days" they didn't have such a thing as
mayonnaise so they would make slaw like the following method.
Cabbage
apple cider vinegar
sugar
black pepper
Cut the cabbage very fine (But not to fine) with a really sharp knife
or you can use a food processor and cut cabbage Apple cider vinegar
should be cut water, about 1 part water to 1 part vinegar. For each
Cup of cut cabbage use 3 tbsps. vinegar , 2 tbsps. sugar and 1/4 tsp.
black pepper. Let each person salt their own slaw when they eat it. If
you salt the slaw when you make it, it will bleed all the water out
and it will not be crisp. Mix and taste for seasonings. Refrigerate in
air tight container . It will last for several days.
Scalloped Cabbage
Yield: 6 servings
1 lrg (3 lb.) cabbage, shred 1 1/4 tsps salt, divided
2 cups boiling water 2 tbsps butter
2 tbsps flour 1 cup milk
1/2 cup shredded Cheddar cheese
3 tbsps saltine cracker crumbs (opt)
Cook cabbage and 1 teaspoon salt in 2 cups boiling water 8 minutes.
Remove from heat, and drain. Place cabbage in a lightly greased
2-quart baking dish. Melt butter in a small saucepan over medium-high
heat; whisk in flour. Slowly whisk in milk until smooth. Remove from
heat, and whisk in remaining 1/4 tsp. salt and cheese, whisking until
cheese is melted. Pour cheese mixture evenly over cabbage. Sprinkle
evenly with crushed crackers, if desired. Bake, uncovered, at 350
degrees F for 30 minutes or until bubbly.
Cabbage Sauté Serves 8
1 med. onion, chop
2 tbsps butter
4 carrots, thin slice
6 cups chopped cabbage
1/2 cup chicken broth
1 tsp salt
1 tsp sugar
In a large skillet, sauté onion in butter, until tender. Add carrots
and cook and stir for 2 to 3 minutes. Stir in the remaining
ingredients; bring to boil. Reduce heat, cover and simmer for 5 to 7
minutes or until vegetables are tender. Serve with a slotted spoon.
Cabbage Casserole
1 med. cabbage, shred
1 12 oz. pkg cheddar cheese
toasted buttered bread crumbs
Sauce:
4 tbsps. butter
4 tbsps. flour
2 cups milk
Boil cabbage in water until tender. Melt butter in a saucepan. Stir in
flour. Slowly add in milk and stir well. Cook sauce over low heat
until thick. Layer 1/2 cabbage in large casserole dish. Add 1/2 of
sauce, salt and pepper. Add layer of cheese. Start over with another
layer of cabbage, sauce and cheese. Top with toasted bread crumbs.
Bake for 30 to 40 min. at 350 degrees F.
Roasted Cabbage
The cabbage is a little browned on the outside and has a very nice,
pleasing flavor.
1 lrg. cabbage, wash
1/2 cup butter or lard
3 cups water
seasonings to taste
Put all ingredients in a baking pan. Bake in moderate (350 degrees F)
oven for 55 minutes, basting frequently. Serve.
Whole Stuffed Cabbage
1 whole cabbage
3 lbs. bulk sausage, mild or hot
water
Boil the cabbage whole in salted water for about 8 minutes. Then run
cold water over it. Separate each cabbage leaf from the core.
Spread some sausage meat on each leaf. Place the leaves on top of each
other, forming into the original cabbage. Place in a towel and press
tightly into a round form. Tie the top of the towel with a string.
Boil (towel and cabbage) in salted water for about 1 1/2 hours. Untie
the towel and serve the cabbage on a round dish.
Cabbage with Ham
Melt 1 tbsp. of butter and when hot, add 3 pints white cabbage, shaved
fine. Cover tightly and simmer until the cabbage turns yellow.
Sprinkle with 1 tsp. salt, a few grains cayenne, and 1 cup minced cold
boiled ham. Add 1/4 cup white wine vinegar, stir well, cover and cook
slowly for 2 hours. Remove from stove and serve from pot.
Creamed Cabbage
1 pint boiled and minced cabbage
1/2 pint hot milk
1 tbsp butter
1 tsp flour
1/2 tsp. salt
1/2 tsp. pepper
Put the cabbage, hot milk, salt and pepper in a saucepan. Beat the
butter and flour together until creamy and stir into mixture in the
saucepan. Simmer 10 minutes until the raw taste of the flour is gone.
Be careful not to scorch the sauce. Serve very hot.
CABBAGE SOUP
2 lbs. beef soup bones
1 c. chopped onion
3 carrots, chop
2 cloves garlic, mince
1 bay leaf
2 lbs. beef short ribs
1 tsp. thyme
1/2 tsp. paprika
8 c. water
8 c. chopped cabbage
2 cans tomatoes
2 tsp. salt
1/2 - 3/4 tsp. Tabasco sauce
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 lb. can sauerkraut
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan.
Top with short ribs; sprinkle with thyme and remaining ingredients.
Cook over medium heat.
24 Hour Cabbage Slaw
1 lrg Head cabbage
1 Onion
1 Carrot
1 cup Salad oil
1 cup Vinegar
1 cup Sugar
1 tsp Salt
1 tsp Celery seed
1 tsp Dry mustard
1 tbsp Sugar
Shred cabbage, onion, and carrot fine. In a bowl, alternate layers of
cabbage, onion, and carrot. Cover with 1 cup sugar. Bring to a rolling
boil, vinegar, salad oil, celery seed, dry mustard, salt, and sugar.
Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for
24 hours. You might also add green bell pepper and/or a rib of celery,
thinly sliced. When ready to serve, stir well. This keeps well and
gets better each day.
"Bavarian" Cabbage
1 lrg Onion; coarse chop
2 tbsps Butter or margarine
1 med Cabbage head - (2 lbs) coarse shred
1 7 oz. can Spam luncheon meat, dice
1/2 cup Water
1/2 tsp Caraway seeds
1/2 tsp Salt
1/8 tsp black pepper
2 tbsps Vinegar
2 tsps Sugar
In large saucepan, saute onion in butter until golden brown, stirring
often. Add cabbage, Spam, water, caraway seeds, salt, and pepper.
Bring to a boil; cover and simmer 10 minutes. Stir in vinegar and
sugar; mix well.
Beef Stuffed Cabbage Rolls
1 lb ground Beef
1/3 cup reg., uncooked Rice
1 Egg; beaten
1 1/2 tsps. Salt
1/8 tsp. Pepper
6 lrg Cabbage leaves
1 med Onion; thin slice
2 tbsps. Butter (or marg.); melted
1 10 3/4 oz can tomato soup; undiluted
1 1/4 cups Water
1/2 cup Celery; chop
1 tsp. fresh Parsley, mince
3 tbsps. Lemon juice
1 tsp. Sugar
1 tsp. Salt
1/8 tsp. Pepper
Combine ground beef, rice, egg, 1-1/2 tsps. salt, and 1/8 tsp. pepper;
stir well. Cook cabbage leaves in boiling walted water 5 to 8 minutes
or until just tender; drain. Place equal portions of meat mixture in
center of each cabbage leaf; fold ends over, and fasten with wooden
pick. Saute onion in butter in a large skillet until tender but not
brown. Add tomato soup and remaining ingredients, stirring well;
simmer 10 minutes. Place cabbage rolls in the tomato mixture; cover
and simmer 1 1/2 to 2 hours.
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