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Recipe Index for December 2012
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For many years collecting recipes has been a hobby of mine.  In 1996 this site was started in an effort to organize those recipes.  There are so many ways to fix cabbage.  Here are a few of them.

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Cabbage and Apple Salad

2 c. red cabbage, finely shredded
1 c. green cabbage, finely shredded
1 sm. onion, finely chopped
2 c. tart apples, finely chopped
1/2 to 1 tbsp. horseradish

Dressing
1/3 c. honey
1/3 c. white wine vinegar
3/4 c. salad oil
Dash of salt
Dash of ground black pepper

Put cabbage, onion and apple in bowl; toss lightly. Add horseradish. For Dressing: Combine honey, vinegar, oil and spices. Shake until honey is dissolved. Pour dressing over cabbage mixture, tossing to blend well. Cover and refrigerate for 1 hour before serving for flavors to blend. Toss gently before serving.
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Apple and Cabbage Jello Salad

1 sm. pkg. lemon Jello
2 c. water
1 c. shredded cabbage
1 c. chopped pecans
1 c. chopped celery
1 c. chopped unpeeled red apples
1 sm. bottle stuffed olives

Mix Jello with water according to package directions. Mix rest of vegetables together and fill a lightly greased rectangular Pyrex dish. Pour Jello over vegetables. Chill in refrigerator until firm. Cut in squares and serve.
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Cabbage Dinner Casserole

1-1/2 pounds hamburger, drained
1/4 cup catsup
1/2 head cabbage, shredded
6 to 8 cups raw potatoes, diced
Velveeta cheese
1-1/2 cups milk

Brown the hamburger; drain and add the catsup and set aside.

Layer in a baking dish 1/2 of the cabbage, 1/2 of the potatoes, 4 or 5 slices Velveeta cheese,
and all of the meat mixture. Add another layer of the cabbage and potatoes.

Pour 1-1/2 cups milk over casserole. Bake, covered, for 1-1/2 to 2 hours at 350 degrees F.
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Cabbage and Potato Casserole
Serves 6-8

4 med. onions, sliced
1/4 c. butter
1 sm. head cabbage, sliced thinly
1/4 c. flour
4 med. potatoes, cooked & sliced
2 tbsp. butter
2 c. grated cheddar cheese
1 (13 oz.) can chicken broth

Melt butter, saute cabbage and onions. Layer cabbage mixture and potatoes in 3 quart casserole. Sprinkle with grated cheese. Melt 2 tablespoons butter. Add flour and chicken broth. Mix and heat to thicken, pour over casserole. Bake at 350 degrees for 45-50 minutes.
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Cabbage Potato and Ham Stew

1 med. head green cabbage
4 or 5 med. potatoes
2 carrots
1-1/2 c. ham
1 tbsp. oil
Salt

Peel and quarter potatoes. Chop cabbage into stew size. Peel and dice carrots. Chop ham into small cubes. Place potatoes, carrots and ham into stew pot and cover with water about 1 inch. Bring to a boil and cook until potatoes are beginning to tender, then add cabbage, salt and oil and cook until desired doneness. Don't overcook or cabbage will be soggy and mushy. Makes a great one dish meal with corn bread.
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Cabbage Vegetable Soup

2 c. tomato (or tomato vegetable) juice
1 c. (2 oz.) mushrooms, undrained
1 c. raw shredded cabbage (or bagged coleslaw mix)
1 c. French cut green beans, fresh, canned or frozen
1 green bell pepper, seeded & diced
1 c. fresh bean sprouts (or 6 oz. can, drained)

Combine all ingredients; cover and simmer 10 minutes.
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Crock Pot Bavarian Cabbage

1 sm. head red cabbage
1 medium onion
2 tsp. salt
1 c. hot water
1-1/2 tbsp. sugar
1/2 c. white vinegar
3 tbsp. margarine

Mix all together. Cook in crockpot on High for 3 hours; or cook on stove for 30 minutes.
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Crock Pot Sweet and Sour Cabbage

1/4 cup packed
brown sugar
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup water
1/4 cup vinegar
1 medium head red cabbage, shredded(about 8 cups)
1 small onion finely chopped
4 bacon slices, diced (sprinkle on top)

In a skillet, cook bacon until crisp and reserve drippings. Combine 1 tbsp. of drippings in a crockpot with the remaining ingredients (except cooked bacon.) Cover and cook on LOW 6 to 7 hours or until cabbage is tender. When serving use bacon on top of sweet and sour cabbage.
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Fried Cabbage

1/2 can Spam, cut into bite sized pieces
1/2 med. onion, chopped (optional)
1 head cabbage (washed and chopped)
3/4 stick margarine

Sauté onions and meat in the margarine. Add the cabbage, cover and lower the heat. Cook slowly until the cabbage is tender. Add salt and pepper.
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Frozen Cabbage Salad

1 head cabbage, grated
1 carrot, grated
1 green pepper, chopped
1 tsp. salt
2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed
1/4 c. water

Mix and boil sugar, celery seed, mustard seed, water and vinegar for 1 minute. Cool. Mix in separate pan, cabbage, carrot and pepper with salt and let stand 1 hour. Drain. Then pour sugar-vinegar mixture over the cabbage mixture, mix well. Pour into containers and freeze or it keeps a long time in refrigerator.
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Marinated Cabbage and Noodles
Makes 4 servings

1 (3 oz.) pkg. Oriental noodles with chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6-3/4 oz.) can chunk-style chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings

Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish with green pepper.
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Cabbage Casserole
Serves 4

1 small head of cabbage, shredded or chopped fine
1 large jar of favorite spaghetti sauce
1 cup rice
1 cup water
1 cup of sliced mushrooms

In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree oven.
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Marinated Cabbage Slaw Salad

1 large head cabbage
1 onion
1 carrot
1 cup salad oil
1 cup vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1 Tablespoon 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.
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Fried Cabbage and Apples

4 strips bacon
1/2 c. chopped onion
1 or 2 tsp. brown sugar
1/2 c. dairy sour cream
1 tsp. caraway seeds
1 tsp. salt or to taste
1 c. cored, sliced apples
1/4 c. vinegar
2 c. cooked med. size noodles
8 c. coarsely chopped cabbage
1/4 tsp. pepper or to taste

In large skillet, fry bacon until crisp; drain on paper towel, crumble and set aside. Add cooking oil to skillet, if necessary, to make 1/4 cup grease. Add cabbage, apple, onion, caraway seeds, salt and pepper, the brown sugar and 2 tablespoons of vinegar. Toss the mixture well to blend and cook 15 minutes. Add the cooked noodles; cover and simmer 15 more minutes or more to liking. Stir in the remaining 3 tablespoons of vinegar, stirring it in well. Over the finished fried cabbage and noodles, sprinkle crushed bacon. Garnish the sour cream and sprinkle on some red paprika. This is a good accompaniment for corned beef. You can also use more vinegar, if desired or more brown sugar. Also can use dill seasoning instead of caraway seeds.
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Cabbage Salad with Celery Seed Dressing

1 med. head cabbage
1 carrot
1 green or red pepper
1 tsp. salt

Dressing
1 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed or a little celery, cut up fine too
1 1/2 c. sugar

Shred cabbage, add salt and mix. Let stand 1 hour. Then squeeze cabbage well to get water out. Add carrot and pepper, cut up fine. May also add a little onion, cut up fine if desired. Mix dressing ingredients and boil 1/2 minute and pour over cabbage when cool. May be frozen.
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Cabbage Fruit Salad

2 Cups cabbage; raw, shredded
1 Medium apple, diced, unpeeled
1 Tablespoon lemon juice
1/2 Cup raisins
1/4 Cup pineapple juice
1-1/2 Teaspoons lemon juice
1/4 Teaspoon salt
1 Tablespoon sugar
1/2 Cup sour cream

Prepare cabbage and apple Use 1 tbs lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.
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Cabbage au Gratin

1 medium cabbage, coarsely shredded
1 can cream of celery soup, undiluted
1/4 cup milk
1 cup shredded process American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup fine, dry bread crumbs
2 tablespoons butter, melted

Cook cabbage in boiling water 5 to 7 minutes or until tender; drain well. Place cabbage in a lightly greased 1-1/2 quart baking dish. Combine soup, milk, cheese, salt, and pepper; mix well. Pour over cabbage. Combine bread crumbs and butter, stirring well; sprinkle over cabbage. Bake at 350 F for 30 minutes.
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Crock-ette Ham and Cabbage Dinner
Makes 2 Servings

5 baby carrots
4 boiling onions
1 celery stalk
1 small turnip or [half of potato]
sprig of parsley
peppercorns
1/4 cabbage
1/2 lb of a 1" ham steak
water
Dice herbs and vegetables and put on bottom of crockette. Put ham & cabbage on top. add water to just under the ham (the ham & cabbage will release more water). Cook 6-8 hours.

A Crock-ette is a small crockpot (1-1/2 quarts)
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Crockpot Meatloaf with Cabbage
Makes 4 Servings

1 pound extra lean ground beef
2 cups shredded cabbage
1 medium green bell pepper, finely chopped
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1 tablespoon dried minced onion
1 egg, beaten
First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. The foil strip will make it much easier to remove the meatloaf when it's done. Put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat. Combine all ingredients; working with hands until blended. Shape into round loaf. Place meat loaf on foil (or a rack) in 3-1/2- to 5-quart slow cooker. Cover, and cook on high for 4 to 6 hours.
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Crockpot Corned Beef and Cabbage
8 servings

4 cups hot water
2 Tbs. cider vinegar
2 Tbs. sugar
1/2 tsp. black pepper
1 onion\cooked, cut into wedges
2-1/4 lbs. whole corned beef brisket
8 small potatoes, scrubbed and quartered
1 head green cabbage, cored and cut into wedges

Combine first 5 ingredients in an electric slow cooker on high heat. Mix thoroughly. Add meat and potatoes. Cover and cook 4 hours. Remove lid and add cabbage wedges. Cover and cook another 3-4 hours, or until meat is tender. Carve beef into slices and serve with cabbage, potatoes and sauce.
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This is for Sue IN, who requested recipes for sauerkraut,cabbage and onions in the 3/24 newsletter. You can also use beef, chicken or vegetable stock in place of the beer. I doubt this is the exact recipe you remember, but it should give you a start. You may need to adjust the spices to create the exact flavor you remember. We ate a lot of sauerkraut growing up, as my dad's parents were German.
Robbie IN

Braised Cabbage and Sauerkraut

1/4 pound bacon or salt pork
1 2 pound cabbage, thinly sliced
2 medium onions, thinly sliced
1 carrot , split and thinly sliced
1 1/2 pounds sauerkraut, drained
1 1/2 teaspoons caraway seeds
2 Tablespoons Hungarian paprika
1 teaspoon thyme
1 tablespoon tomato paste
1 teaspoon black pepper
1 cup beer or water
Salt to taste

In a large non-aluminum pot or Dutch oven, fry the bacon or salt pork over medium heat until lightly browned, about 7 minutes. Add the cabbage, onions, and carrot. Cover and cook until the vegetables begin to wilt, stirring occasionally, about 10 minutes. Stir in the sauerkraut and all the remaining ingredients except the salt. Cover and simmer over low heat for 1 1/2-2 hours, until everything is quite tender. Add more beer or liquid if needed.
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Spaghetti Casserole

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
Bren in North Louisiana

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Blackberry Dumplings

1 quart fresh or frozen blackberries, rinsed
1 cup water
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract

Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup milk

Mix berries, water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.

For dumplings:
Combine flour,1 T sugar, baking powder, 1/4 t salt, nutmeg and milk. Stir until mixed. Drop by TBS into berry mixture. Cover tightly and simmer 15 minutes.
Bren in North Louisiana
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