- Food and Cooking»
- Cooking Ingredients
Recipes A to Z....."C" is for Cabbage
Cabbage is Popular Worldwide
Cabbage can be found in various colors: white, red or green.
Hungarian recipes, Polish recipes, Asian recipes and American recipes, to name a few, are abundant. I have picked out several from these groups to share with you. Stuffed cabbage seems to be the most popular, although I have found corned beef and cabbage from the Irish, New England boiled dinner from the U.S. and sweet and sour cabbage from Germany.
Here are my favorite picks:
Hungarian Stuffed Cabbage
1/2 cup uncooked rice
8 large cabbage leaves (see below)
1 pound chopped beef or pork
Salt, pepper and paprika
1 1/2 pounds sauerkraut
1 can tomato sauce
3 Tablespoons oil
1 Tablespoon flour
Soak rice in cold water for 1/2 hour. Remove outer leaves of cabbage and cut off hard parts. Choose 8 large leaves and scald in boiling water. Cover and let stand until smooth and pliable. Chop onion and add to chopped meat along with drained rice, egg and seasonings. Roll up cabbage leaves with small amount of meat mixture in each.
Put half the sauerkraut in a large pan and place stuffed cabbage leaves on top. Cover with remaining sauerkraut. Add hot water to cover and the tomato sauce. Cook covered 1 1/2 hours. Whisk oil and flour together. Add 1 cup cold water to flour mixture and pour over kraut. Boil 1/2 hour longer (there should be just a little liquid on the kraut when finished). Serve with sour cream.
This takes some time but is worth it!
Here is another version
Here is the Polish version of cabbage rolls
1 large head of cabbage
2 1/4 pounds ground beef
1 cup white rice, cooked according to package directions
1/2 cup chopped onion
2 quarts tomato juice
Core cabbage. Steam or boil briefly and separate into leaves. Drain.
In a bowl, combine beef, cooked rice, onion, egg and salt and pepper. Add 1 cup of the tomato juice. Mix gently but thoroughly. The mixture should be very moist.
Place a mound of filling on the stem end of a cabbage leaf and roll up, tucking sides inward as you roll. Continue with remaining filling.
Place a layer of leftover cabbage leaves on the bottom of a wide kettle. Layer stuffed rolls on top. Combine 1 cup of the remaining tomato juice with 1/2 cup water. Pour over rolls.
Cover with more cabbage leaves. Cover with a lid and gently simmer until filling is cooked and cabbage is tender, about 2 hours.
Remove cabbage rolls and add remaining tomato juice to sauce in pan. Heat and pass at the table.
This is my American version - Lazy Stuffed Cabbage
This is an easy way to make stuffed cabbage.
2 lbs ground chuck
1 package dried onion soup mix
1 cup raw rice
2 lbs cabbage, finely sliced (or buy cabbage already shredded)
2 cans (10 3/4 oz. each) tomato soup
2 soup cans water
Saute meat in skillet until browned. Drain off excess fat. Add onion soup mix and rice to meat and stir well. Put sliced cabbage into large baking pan or casserole. Spread beef mixture over cabbage. Mix water and tomato soup and pour over meat. Cover and bake for 1 1/2 hours in a 325 degree F oven.
This is a twist on coleslaw because it has peanut butter in the dressing.
In a medium bowl, wisk 3 1/2 Tablespoons rice vinegar, 3 1/2 Tablespoons sesame oil and 3 Tablespoons peanut butter. Add 1 1/2 Tablespoons soy sauce, 1 1/2 Tablespoons brown sugar, 1 Tablespoon fresh ginger and 2 teaspoons minced garlic.
In a large bowl mix 3 cups green cabbage, 1 cup red cabbage, 1 cup Napa cabbage, 1 red bell pepper, 1 shredded carrot, 3 chopped green onions and 1/4 cup cilantro.
Toss with the peanut butter dressing before serving.
A Cabbage Side Dish
1/4 cup margarine or butter
2 Tablespoons flour
1 can tomatoes
1 head cabbage, small
1 small onion
1 teaspoon salt
1/4 teaspoon pepper
Melt margarine in skillet Add flour and stir. Add tomatoes gradually, stirring all the time, mashing tomatoes coarsely. Bring to boil. Add cabbage, coarsley shredded, chopped onion and season with salt and pepper. Mix well. Cover and simmer slowly about 45 minutes.
I hope if you like cabbage, that you found a recipe you would like to try.
Thanks for stopping by.