Cabbage Recipes

Slow-Cooked Autumn Brisket

admin — Mon, 12 Jul 2010 00:53:36 +0000

Now here is a recipe for a hardworking man that comes home hungry! Its hearty ingredients will satisfy even the hungriest of Papa Bears!

3-pound boneless beef brisket
1 small head cabbage (about a pound), cut into 8 wedges
1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 large onion, cut into 8 wedges
1 medium Granny Smith apple, cored and cut into 8 wedges
2 cans (10 3/4 oz each) Cream of Celery Soup
1 cup water
2 tsp caraway seed (optional)

1. Season the brisket with your favorite seasonings, or just salt and pepper, if desired.

2. Put the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple.

3. Stir the soup, water and caraway seeds (if desired) in a medium bowl. Pour mixture over the brisket and vegetables in the slow cooker.

4. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the meat is fork tender.

5. Remove the brisket from the cooker to a cutting board and let it stand for 10 minutes before slicing. Thinly slice brisket across the grain and put on a serving platter. Remove the vegetables and fruit with a slotted spoon and put on platter. Pour the juices from the cooker into a gravy boat and serve with brisket.

TIPS: Pair with your favorite dinner bread or Texas toast and you have a meal fit for a king!

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Island Shrimp & Fruit Salad

admin — Thu, 15 Apr 2010 20:10:45 +0000

So you are stuck at home and work left dreaming of your vacation? Here is a recipe chocked full of fresh ingredients that will take you away to your favorite island getaways, if only for an evening!

24 oz tropical mixed fruit in light syrup
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp rice (or cider) vinegar
1 tsp salt
1/8 tsp cayenne
1 head napa cabbage (found in your grocery, with the appearance of a large, pale romain…AKA Chinese cabbage)
1/2 cup thinly sliced red onion
1/2 cup fresh cilantro, chopped
1 lb raw large shrimp, chelled and deveined
1 tsp dry Caribbean jerk seasoning
1 3/4 to 2 cups warm cooked rice (or one 8.8 oz pouch quick rice, cooled slightly)
Chopped macadamia or cashews for garnish

1. Measure 1/2 cup syrup from the fruit. Drain remaining syrup off fruit. In large bowl, add the 1/2 cup syrup, 1 Tbsp olive oil, salt and cayenne. Whisk to blend. Add drained fruit, cabbage that has been cut once lengthwise and then thinly sliced, onion and cilantro. Coat throughly by tossing.

2. heat 1 tsp olive oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and cook for 2-3 minutes, stirring occassionally, until shrimp are pink and just cooked through. Be careful not to overcook, as shrimp will be rubbery!

3. Add shrimp and rice to fruit mixture and toss. Top with nuts and serve!

TIPS: Pair with your favorite light wine and enjoy!

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Creamy Cabbage

admin — Wed, 14 Jan 2009 09:00:07 +0000

This dish serves 4 people

You will need the following:
4 Cups of Shredded Cabbage
1/2 Cup of Diced Bacon
1 Tablespoon of Flour
1/2 Teaspoon of Salt
1/4 Teaspoon of Paprika
1/8 Teaspoon of Fresh Ground Pepper
1 Cup of Milk
1 Cup of Soft Bread Crumbs

Start by preheating the oven to 400°. Then boil the cabbage for 7 minutes, drain and place it in a 1 quart sized casserole. Next fry the bacon until crisp then remove then drain. Leave about 2 tablespoons when frying then mix the flour, salt, paprika and add milk then cook until thick. Pour the sauce over the cabbage topped with bread crumbs and sprinkle it with bacon then bake for 15 minutes.

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Baked Cabbage Recipe

admin — Wed, 14 Jan 2009 08:51:23 +0000

This recipe serves 4 people

You will need the following ingredients:
1 large head green cabbage
4 small red tomatoes, diced
1 small white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon caraway seed
1/8 cup water or chicken stock

Start by preheating the oven to 325 degrees the cut the cabbage into quarters and boil it in a pot for 10 minutes. Remove the cabbage and place them in a baking dish. Mix all the other ingredients in a bowl and spread them over the cabbage. Put it in the stove and bake it for about 30 minutes or until the juice is absorbed. Turn the cabbage pieces through so the cooking time does not overcook.

Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook.

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Buttered Cabbage Recipe

admin — Wed, 14 Jan 2009 08:37:53 +0000

This recipe serves 4 to 6 people.

To start you will need the following:
1 Cabbage
2 oz of Butter
Salt
Fresh Ground Pepper

To cook you need a large pan of water to a boil then cut the cabbage in quarters. Wash the cabbage and remove the stems with a knife. Then plunge the cabbage into the boiling water then cover the pan until the water returns to a boil. Remove the cover and have the cabbage cook gently till it’s green. Next you can drain the cabbage chunks then put it back in the pan with some butter. Season it and mix it over low heat for about 5 minutes. Then serve.

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Braised Cabbage

admin — Fri, 02 Jan 2009 19:12:25 +0000

Photo by laurelfan

Braised cabbage is a popular dish with this vegetable. Here is a quick and simple cabbage recipe you can use at home. Takes less than 30 minutes to make.

Ingredients
1/2 head of shredded cabbage
1 teaspoon salt
2 teaspoon caraway seeds
1/2 medium onion, shredded in
1/4-inch slices like cabbage
1 cup water
2-3 tablespoon lard or butter
1 tablespoon white vinegar
1 tablespoon sugar

Directions
Slice the cabbage into 1/4 inch and in a pan, steam the cabbage by adding 1 cup of water of high heat without covering. You should stir frequently. (Approx 20 minutes) – Then add butter, sugar and vinegar. Cover and then reduce the heat to medium to medium low. Continue to cook the cabbage until the liquid evaporates. Watch cautiously so the cabbage does not burn when the liquid is gone. Enjoy!

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Sweet and Sour Cabbage Wedges

admin — Fri, 12 Dec 2008 07:14:43 +0000

Photo by galant

This is a wonderful little dish you can make at home. Its very simple and flavorful.

Serves 4 | Prep time: 5 minutes | Total time: 25 minutes
Ingredients
2 tablespoons olive oil
1/2 head green cabbage, quartered through the core
1/2 cup cider vinegar
2 tablespoons sugar
course salt and ground pepper

Start by putting olive oil in a pan (skillet can be used) over medium heat. Then add the cabbage and cook it until it’s golden brown. Around 3 minutes per each side. Then add vinegar, sugar and 1.5 cups of water. Bring to a simmer. Cook the cabbage until it is tender. You can use a shopstick or fork to test it. Cook about 12 to 15 minutes then serve with salt and pepper. You can also replace the salt with soy sauce which I do from time to time.

Thanks for thebittenword for the recipe.

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Braised Cabbage and Sausages

admin — Fri, 12 Dec 2008 07:10:15 +0000

Photo by octopushat

1 medium head cabbage, thinly sliced
1 cup water
1/4 cup olive oil
1 cup dry white wine
Salt
A generous pinch of dried red pepper flakes
4 Italian sausages, sweet or hot
handful of grape tomatoes or cherry tomatoes

Start by cutting the cabbage into halves and remove the core. Then slice the cabbage into thin strips. Place them on the pan or skillet. To cook, add oil, water, wine and season it with salt & pepper. If you want it spicy then you can add red pepper flakes as well. Cover over medium heat.

While that’s happening, Pour olive oil on a pan and brown the sausages on all sides. Cut the tomatos in half then cook them in the sausage oil. After browning the sausage and lightly cooking the tomatoes add them both and the rest of the content to where the cabbage is. Cover it up and cook it until the sausage are cooked thoroughly. The cabbage should be soft. The whole process should take about 20 minutes. bon appetit!

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Cabbage and Carrot Salad

admin — Thu, 11 Dec 2008 05:38:59 +0000

Photo by galant

This is a very healthy and easy salad to make. Great for lunch time and light snacking.
Makes 4 servings | Time: 15 minutes

1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste

Start by combining the vegetables in a bowl. Then mix the oil, lime juice and soy sauce. The original recipe says you can add salt but I think the soy sauce is good enough. Add fresh ground black pepper if you wish. Toss the veggies and dressing then serve cold.

Thanks to thebittenword for the original recipe & beautiful photograph.

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Pork with Layered Cabbage

admin — Sat, 06 Dec 2008 01:29:29 +0000

Photo by yomi955

Here’s a great recipe I found on simply recipe. Elise mentioned that she use to have this in her old neighborhood in san fran. at a Hungarian restaurant. They went out of business but she was kind enough to share this recipe with her readers.

Ingredients
2 pounds of sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Method
1 Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

2 In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

3 Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

4 Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.

Serves 4-6.

Thanks to elise at simply recipe for sharing this recipe. To visit her lovely site click elise!