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) 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!