Mamas Cabbage Recipes

MAMA'S FRIED CABBAGE

Mama's Fried Cabbage image

Make and share this Mama's Fried Cabbage recipe from Food.com.

Provided by Chef Roly-Poly

Categories Greens

Time 1h

Yield 6 cups cabbage, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 lb bacon
1 medium onion, chopped
1/2 cup very thinly sliced celery
1/4 teaspoon red pepper flakes
6 cups cabbage, chopped to about 1 inch dice
1/4 cup chicken stock
salt and black pepper

Steps:

In a large, deep skillet,on medium heat, cook bacon until crisp. Remove to paper towels to drain. Pour off all but about 2 to 3 tablespoons of fat and saute onion and celery til onion is somewhat translucent. Add chicken stock, red pepper flakes and cabbage. Cover and simmer til cabbage is tender/crisp. season to taste with salt and pepper. Crumble bacon and
mix with cabbage. Serve.

GRANDMA'S CABBAGE ROLLS

Grandma's Cabbage Rolls image

Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.

Provided by Taste of Home

Categories Dinner

Time 6h45m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 large head cabbage, cored
1 egg
1 medium onion, finely chopped
1/2 cup uncooked converted rice
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 teaspoon paprika
1 teaspoon dried savory or thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
2 cups sauerkraut, rinsed, well drained and chopped
2 cups canned crushed tomatoes
6 bacon strips, chopped
1 can (14-1/2 ounces) vegetable broth

Steps:

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.

Nutrition Facts : Calories 227 calories, Fat 10g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 620mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

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