Countrycabbage Recipes

COUNTRY CABBAGE SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.

COUNTRY CABBAGE

Steps:

• Fry bacon until crisp.
• Remove from skillet, set aside.
• In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
• Add cabbage, sugar, salt, pepper and tomatos.
• Bring to a boil, reduce heat to medium low.
• Cover and cook 5-8 minutes.
• Top with crumbled bacon and serve.

STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

TEXAS COUNTRY CABBAGE

Steps:

• Fry bacon until crispy and break into small pieces (set aside).
• Rinse whole head of cabbage.
• Removing loose leaves, break into smaller pieces and save.
• Cut 1 inch thick slice off bottom of head.
• This allows cabbage to sit upright in pan.
• Break slice into smaller pieces and save.
• Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
• Be careful while cutting the hole.
• TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
• Save cabbage you remove.
• Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
• Add all cabbage (saved above) around the head, in bottom of pan.
• Add 1/4 stick of butter on top of onion.
• combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
• Cover and cook on low-med heat for approximately 45 minutes.
• Add Butter as described below.
• NOTE:.
• Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
• Also, spoon stock over top of cabbage when adding butter.
• At 30 minutes, cut onion in quarters but leave in place.
• During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
• When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
• Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.

COUNTRY CABBAGE SOUP RECIPE - (4.5/5)

Steps:

• In a large soup pot, brown the ground beef, garlic and onion; drain. Add the tomatoes, cabbage, celery, broth, bouillon granules salt and pepper and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste. Notes: The original recipe came from a little cookbook that my friend, Nancy, found in the supermarket checkout. The basic idea sounded good and easy, but I found that it needed a few tweaks. Even after making a few changes, I think it would lend itself to more perking up. It's very good, and my husband liked it a lot, but it's a bit on the bland side. I suspect that at least one ingredient was left out of the printed recipe because there was no liquid called for other than the tiny bit in the canned tomatoes. I added some broth, the garlic, bouillon and sweetener. The celery took the longest to cook so I think I might cook it along with the ground beef and onion to speed up the cooking time. The nice thing about this soup is how quick it is to throw together. Although I marked this soup as suitable for induction, I recommend sticking with a small serving because of the tomatoes.