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Cooking with Cabbage

Updated on December 30, 2016
J Schatzel profile image

J. Schatzel works in healthcare administration in rural upstate NY and has a master's degree in history.

The Wonderful World of Cabbage

While the following is certainly not a complete list of recipes using cabbage (or even all types of cabbage), it is a sampling of the cabbage recipes with which I have had the most success. Let me know in the comments below if you have any other great cabbage recipes not included here!

Cabbage Rolls: Bring a large pot of water to a boil. Boil 12 cabbage leaves 2 minutes, drain. In a large bowl, mix 1 cup cooked rice, 1 egg, ¼ cup milk, ¼ cup minced onion, 1 pound ground beef (extra lean), 1 ¼ tsp salt, and 1 ¼ tsp black pepper. Place ¼ cup of the beef mixture onto each cabbage leaf, and roll to close. Place cabbage rolls seam-side down in the slow cooker (spray slow cooker first with vegetable oil to prevent sticking). Mix 1 cup tomato sauce, 1 tbsp brown sugar, 1 tbsp lemon juice, and 1 tsp Worcestershire sauce, and pour sauce mixture over cabbage rolls. Cover and cook on low, 8-9 hours until meat is cooked and flavors have blended. (By hour 5 or 6 it will smell amazing and ready to eat, but be patient! It is worth it!)

Cabbage Stew: In a large skillet, brown 1 pound of ground beef with 1 onion (chopped). Drain. Add beef to crock pot, with 15oz can ranch-style beans, ¼ tsp ground cumin, 3 tsp minced garlic, 2 ½ cups chopped cabbage, 1 green bell pepper (chopped), 15oz can stewed tomatoes (with liquid, don’t drain!), 2 stalks celery (chopped), 1 cup cooked white rice, 1/4 cup picante sauce, 1 can creamed-style-corn, 1 cup beef broth, 1/4 tsp black pepper, and ½ tsp salt. Cover and cook on low 6-8 hours until tender and flavorful.

Hawaiian pork: Place a 5 lb bone-in pork shoulder in the crock pot (spray crock-pot with vegetable oil first to prevent sticking). Mix ½ tsp ground ginger, 2 tsp black pepper, 2 tbsp kosher salt, 1 tbsp soy sauce, 2 tsp Worcestershire sauce. Pour over pork. Cook on low 10 hours, until pork is easily shredded with a fork. Remove bone. Ad half of a large head of cabbage (shredded) to the shredded pork and juices in crock pot. Cover and cook about 30 minutes, until cabbage is tender. Toss with pork to combine. (I have also made this using a can of gingerale, and another time using a can of Dr. Pepper, instead of the spice and sauce mixture, and it turned out amazing!)

Beef and Cabbage Stir Fry: Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Sautee 4 tsp minced garlic for a few seconds, then add ½ pound ground beef. Brown beef, then stir in half of a small head of cabbage (shredded) and 1 red bell pepper (cut into thin strips). Stir frequently, until vegetables are tender. Stir in 2 tbsp soy sauce. Mix 1 teaspoon of cornstarch and ½ cup water, stir into beef mixture. Stir in 1 tsp ground black pepper. Cook until sauce has thickened, stirring frequently.

Sauerkraut Balls: Mix 1 lb ground cooked pork, 2 cups (drained) sauerkraut, ¼ cup chopped onion, and 2 tbsp bread crumbs. In another bowl, mix 1 brick (3 oz) cream cheese (softened), 2 tsp dried parsley, 1 tbsp prepared mustard, ¼ tsp garlic powder, and 1/8 tsp black pepper. Mix into pork mixture. Form into ¾” balls. Coat in flour, dredge in egg, and coat in breadcrumbs. Pan fry in 375 degree oil, until golden brown. Drain on paper towels. I have made these and placed in the crock-pot on the “keep warm” setting to bring to a large party, and it worked great!

Crock Pot Kielbasa: Slice 2 pounds of Kielbasa into 1” rounds, place I crock pot. Add 4 cups Sauerkraut (drained), ½ cup honey mustard, ½ cup apple cider vinegar, 1 peeled/diced apple, a 12oz bottle of beer (We’ve tried a few different brews, and prefer Sam Adams in this recipe), and cook on low for 6 hours until meat is tender and plumped. (My husband likes this recipe best with a shredded large red potato added before cooking).

Easy Reubens: Heat a skillet over medium heat. Spread mayo on one side of 2 bread slices, spread non-buttered sides with Thousand Island dressing. Place one slice of bread mayo-side-down in pan, and layer with 1 slice Swiss cheese, 2 slices corned beef, ¼ cup sauerkraut, and second slice of swiss cheese. Top with other piece of bread, mayo-side up. Flip sandwich to toast other slice of bread, to melt cheese and heat through. Serve warm.

Cole Slaw: Toss 4 cups thinly sliced cabbage, 1 large carrot (shredded), and 2 green onions (thinly sliced) in a large bowl. In a smaller bowl, mix 4 tbsp mayonnaise, 1 tsp yellow mustard, 2 tsp cider vinegar, and 1/8 tsp ground pepper. Toss with cabbage mixture. Serve immediately. (You can also use wine vinegar in place of cider vinegar).

Special Thanks

Special Thanks to Freddy the cat, for keeping me company through many hours of gardening so that I have the ingredients to experiment with these recipes!
Special Thanks to Freddy the cat, for keeping me company through many hours of gardening so that I have the ingredients to experiment with these recipes!


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