Cookin' with Cabbage
This document last modified March 16, 1997
Brady's Coleslaw
Ingredients:
1/4 cup Currants
1/4 cup Low Cal. Mayonnaise
1/4 tsp. Celery Seeds
1/8 tsp. Pepper
4 cups Shredded Green Cabbage
1/2 cup Shredded Carrot (1 Medium)
1/2 cup Finely Slivered Green
Pepper to taste
1/2 large Pepper
1/4 cup Cider Vinegar
4 tsp. Low Cal. Mayonnaise
1 Tbs. Minced Onion
2 tsp. Lemon Juice
2 tsp. Sugar
1/4 tsp. Celery Seed
1/8 tsp. Salt
Pepper To Taste
Instructions:
- In a small bowl combine cabbage, carrot and green pepper.
- In a separate bow combine vingegar, mayonnaise, minced onion, lemon juice, sugar and celery seed.
- Mix well and season to taste with salt and pepper.
- Pour dressing over vegetable, toss to coat and chill for at least 2 hours.
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Braised Cabbage
Ingredients:
2 tablespoons butter
1/2 chopped onions
1 tablespoon all-purpose flour
1 can tomatoes, canned
1/2 cup water
1 head cabbage -- cored, coarsely chop
2 teaspoons parsley sprigs -- chopped
1/4 cup sour cream
1 tablespoon cornstarch
black pepper
Instructions:
- Melt butter in oven-proof pot and saute onion until tender.
- Stir in flour. Add tomatoes and water and bring to boil, stirring constantly.
- Add cabbage, parsley, and salt and pepper to taste, cook five minutes, then cover, and place in preheated 375-degree oven for 40 minutes, basting occasionally.
- Blend cornstarch into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch mixture.
- Pour over cabbage and bake, uncovered, 15 minutes longer.
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Cabbage Kobenhaven Casserole
Ingredients:
500 g ground beef
1 medium onion
1 clove garlic -- minced
15 ml salt
500 ml tomato sauce
1 ml cinnamon
1 ml ground cloves
1 ml thyme
1 ml basil
1 3/8 kg cabbage -- shredded
Instructions:
- Brown the ground beef in a large skillet with the onions and garlic, drain off the fat.
- Add the remaining ingredients except cabbage to the meat mixture, and simmer for 10 minutes.
- Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage, and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down).
- Cover the casserole and bake in a preheated oven (175\(deC) for 45 minutes.
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Cabbage-Sausage-Beef Goulash
Ingredients:
1 pound pork sausage
1 pound ground beef
1 onion -- chopped
28 ounces chopped tomatoes
6 ounces tomato paste
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
10 cups shredded cabbage
Instructions:
- In a large kettle, brown sausage, beef and onion; drain well.
- Add remaining ingredients except cabbage, mix well.
- Stir in cabbage and simmer 20-25 minutes or until cabbage is tender.
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German Sausage Chowder
Ingredients:
1 pound cooked bratwurst or knackwurst -- cut into
2 medium potatoes -- peeled and coarsely
1/2 cup onion -- chopped
4 cups cabbage -- shredded
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 shredded aged Swiss cheese
snipped parsley (if desired)
Instructions:
- In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper.
- Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
- Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.
- Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.
- Cook and stir till thickened and bubbly.
- Stir in cheese till melted. Garnish with parsley.
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