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Cabbage

Mama Mangia

Mama Mangia

Super Moderator
There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties. Chinese varieties are also available. The two most common types of Chinese cabbage are Bok Choy and Napa cabbage. Chinese cabbage cooks in less time than standard U.S. types, but can be prepared in the same ways. Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried.



Braised Cabbage

1 teaspoon unsalted butter
1-1/2 lbs. cabbage (cut as for slaw)
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon mace
3 tablespoons cider vinegar
1/4 cup dry red wine or water
1/2 cup water

Melt butter in a heavy non-reactive saucepan or skillet over medium heat.

Sauté cabbage, stirring frequently, until it begins to wilt. Add remaining ingredients and salt and pepper to taste. Increase heat to medium high and boil 20 minutes or until cabbage is tender and most of liquid has evaporated.
 
CABBAGE LASAGNA


1 pound extra lean ground beef
1 small to medium head of cabbage
1/2 cup ricotta cheese
1 tablespoon Parmesan cheese
1/4 cup green onions, chopped
1 tablespoon parsley flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 jar spaghetti sauce
4 ounces low-fat mozzarella cheese, grated

Brown ground beef, draining excess fat.
Cook cabbage until tender, drain well.
Mix ricotta cheese with ground beef; add Parmesan cheese, green onions, parsley, Italian seasoning and garlic powder. Spray casserole dish with non-stick cooking spray and line bottom of dish with cabbage. Spread beef mixture on top and cover with remaining cabbage. Pour spaghetti sauce over cabbage and top with mozzarella cheese. Bake at 350 degrees F for approximately 1 hour.
 
BUBBLE & SQUEAK
This is a very old dish, used as a way to finish up the leftovers. The name comes from what happens when you cook it. Serves 6.


1 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cooked, cubed ham or beef
1 tablespoon butter
3 cups potatoes, mashed
1 teaspoon paprika
Salt and pepper to taste


1. In a large saucepan, cook cabbage in small amount of water until done, about 5 minutes. Drain, remove cabbage and set aside.
2. In same pan, saute bacon and onion until soft, add ham, and cook until heated through.
3. Stir in butter, then add the cooked cabbage.
4. Mix in potatoes and stir well. Season with paprika, salt and pepper.
5. Cook for additional 15 minutes without stirring, so that the edges and underside are browned but not stuck.
6. Serve piping hot.

the "bubble" is from the ingredients cooking in the pan -

the "squeak" is from the sound of the cabbage cooking
 
CABBAGE AND NOODLES


1 head cabbage , shredded
4 cups egg noodles, broken
1 tbsp butter
3 cups chopped onion
salt and pepper
1 chicken stock cube (dissolved)


Steam shredded cabbage for about 10 minutes.

Meanwhile, cook egg noodles in boiling water just until softened.

In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.
 
CABBAGE STROGANOFF


1 head green cabbage, finely shredded
1 teaspoon salt
1 inch water in large pan
2 tablespoons butter
1 tablespoon white vinegar
1 tablespoon sugar
1 cup sour cream
Salt to taste
Paprika


Boil cabbage in salted water, tightly covered, for 5 to 10 minutes; drain well. Add butter to cabbage and toss. Add vinegar, sugar, sour cream, and salt to taste; toss again. Place in a 1-1/2 quart buttered casserole; garnish with paprika.

Bake uncovered at 350 degrees for about 20 minutes, or until hot.

Serves 6
 
SMOTHERED CABBAGE

1 tablespoon olive oil
2 cups chopped yellow onions
1 1/2 cups chopped tasso (spicy cured ham) or kielbasa
1 cup chopped pickled pork or smoked ham butt
2 tablespoons roasted garlic
1 teaspoon Creole seasoning
2 pounds green cabbage, trimmed, quartered, cored and sliced thin
Salt to taste, and 1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter

Coat the bottom of a heavy pot with oil. Add onions and cook at medium-low heat, stirring occasionally, until onions begin to caramelize. Add tasso, pickled pork, garlic and Creole seasoning. Saute for a minute. Add cabbage and stir briefly. Add salt, pepper, pepper flakes and 3 cups of water. Bring water to a simmer, cover the pan and cook over low heat for 45 minutes, or until the cabbage is tender. Uncover and stir in butter before serving. Six to eight servings.
 
KLUSKI KAPUSTA PO
(POLISH NOODLES AND CABBAGE)

1/4 c Butter
1/2 c Yellow onion peeled, chopped
4 c Cabbage, chopped OR Thinly sliced
1 ts Caraway seeds - OPTIONAL
1/2 ts Salt
1/8 ts Black pepper
8 oz Package of egg noodles
1/2 c Sour cream (optional)

Melt butter in a large skillet. Add the onion and saute until transparent. Add the cabbage and saute 5 minutes, or until tender but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook five minutes longer, stirring frequently.
 
Mama I love cabbage, just bought a head today and am so glad you just posted these , I know I will enjoy making one of them (I am sort of leaning towards the Bubble & Squeak) :D neat name for a dish!
 
GOLABKI (Polish stuffed cabbage rolls)

3 cups water
1 teaspoon salt
2 cups medium grain rice
2 medium onions, finely chopped
1 tablespoon bacon fat
Freshly ground black pepper to taste
1 1/2 pounds extra lean ground beef
2 slices bacon, cooked and crumbled
Salt to taste (optional)
1 large green cabbage
1 10 3/4-ounce can condensed tomato soup

Boil water with salt. Add rice and cook 15 minutes, until firm. Cook onions in bacon fat until transparent and beginning to brown. Add to rice in large bowl. Pepper the ground beef and crumble into bowl. Add crumbled bacon. Mix with fork to prevent mashing ingredients. If desired, add salt to taste.
Cut and remove core from cabbage. Put whole cabbage into large pot of boiling water and boil, removing leaves one at a time as they wilt. Place leaves in colander to drain and cool as you continue working. When all leaves have been separated and removed from the water, trim the spine of each leaf with a very sharp knife held parallel to the leaf surface (you do not cut through the leaf, but along the surface to ``thin' the spine and make the leaf flexible enough to wrap around the stuffing).
Place filling inside each leaf and roll from the core end, tightly, tucking in sides as you go. They should be long and narrow, not overstuffed. Stack rolls in Dutch oven. Spoon tomato soup over the top. Bake at 350 degrees for 1 1/2-2 hours. Makes 20 to 30 rolls.



Cabbage With Andouille Smoked Sausage

Unsalted butter or margarine 4 Tbsp.
Unpeeled julienned apples - 3 cups
Juilienned onions - 2 cups
Dark brown sugar 3 Tbsp.
Shredded cabbage 10 packed cups
Chicken stock or water 1 cup
Bay leaves, halved 2
Chef Paul Prudhomme's Vegetable Magic® 2 Tbsp. plus 1 tsp.
Andouille smoked sausage (preferred) or pork sausage such as Polish sausage cut into 1/2 in. pieces 1/2 lb.

1. Melt the butter in a 4-quart saucepan over high heat. Add the onions and sauté about 2 minutes, stirring occasionally. Add the cabbage, then 1/2 cup of the stock, the bay leaves and Vegetable Magic; stir well. Cook 5 minutes, stirring occasionally. Stir in the apples and cook 15 minutes, stirring occasionally.
2. Stir in the sugar and the remaining 1/2 cup stock; mix well. Cook about 2 minutes, stirring occasionally. Add sausage and cook for 5 minutes more. Remove from heat, discard bay leaves and serve immediately.
 
Great-sounding recipes, mama!

I love cabbage most two basic ways: simply skillet-fried in butter... and sweet/creamy cole slaw. mmm... mmm... mmm!
 
Crock Pot "stuff"

1 pound hamburger -- (uncooked)
2 15 oz cans stewed tomatoes -- with juice (regular flavor or Italian flavor)
1 medium head cabbage head -- (cut into bite size)
salt and pepper

1. Mix everything together in a 6 quart crock pot.
2. Cook for 8 hours on low.
 
Mama, the CABBAGE AND NOODLES recipe got my attention

several years ago a German friend gave me a recipe similar to that one and I misplaced it. So glad to see this here.

All of these recipes sound wonderful.

I find that cutting cabbage in to large bite-size pieces and placing in a casserole dish, top with several pats of real butter (salted), cover with good-quality plastic wrap and microwave on high for approximately 4 minutes. Allow to cool slightly in microwave then uncover and top with freshly ground black pepper. Toss and serve hot. So simple and so good ;)
 
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