OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
SOUTHERN FRIED CABBAGE
This dish was always a favorite at Mammaw's house. Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.
Provided by JNADX3
Categories Side Dish Vegetables
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.6 g, Cholesterol 5 mg, Fat 14.2 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 527.8 mg, Sugar 7.2 g
FRANKS N CABBAGE
Getting my kids to eat cabbage is a challenge, so I dress it up with this recipe. The kids like the franks and the creamy, mild mustard sauce. It's an easy, fun meal for the whole family.-Precious Owens, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place cabbage in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. , Meanwhile, place 1 in. of water in a skillet. Bring to a boil; add the hot dogs. Remove from the heat; cover and let stand for 7 minutes. , For mustard sauce, melt butter in a small saucepan over low heat. Stir in flour and salt until smooth. Gradually add milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain cabbage and hot dogs; serve with mustard sauce.
Nutrition Facts : Calories 369 calories, Fat 29g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 1123mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 13g protein.
STUFFED CABBAGE OLD COUNTRY STYLE
These STUFFED CABBAGE ROLLS are enjoyed all around the world! There have been many imitations but very few passed down from the OLD COUNTRY that taste as good as these and so very easy to make.They also freeze very well!Give them a try and you will not be dissappointed!
Provided by Timothy H.
Categories Meat
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Take the head of cabbage and wrap in plastic and put it in freezer a day ahead.The next day let thaw and remove the core of the cabbage. This can be done in advance also.
- After the cabbage is thawed and core removed, start separating the leaves from the cabbage and set aside. They will come off easier than blanching.
- PLEASE NOTE:I USED BRATSWORTH NOT POLISH SAUSAGE, THERE IS NO CHOICE FOR BRATS.Remove the skin off the brats.In a skillet, brown the hamburger and the brats together,drain the fat then set aside.After the meat is cooled,chop the meat in a food processor until the meat is very fine.Set aside.
- Boil the rice following instructions on package,let cool and add to the meat.Chop the onion very fine and add to the mixture.
- Next, in a small bowl combine garlic,pepper,salt,basil,paprika, and thyme. Blend well and add to the meat.Set aside.
- NOW IT"S THYME to start stuffing the cabbage leaves.Using one leaf at a time, remove the small part of the leaf at the bottom that was attached to the core, this will help the leaf be a little bit more flexiable.Lay on a flat surface.Take 1,2 or 3 tablespoons of the mixture and place in the center of the leaf.Tuck the sides of the leaf in first then roll. Use a tooth pick or two to keep the rolled leaf's together.
- FOR THE SAUCE:Combine the chopped tomato's,beef broth,pizza sauce and Woreshire sauce.Mix very well and pour over the cabbage rolls.Take the remaining cabbage leafs and spread across the rolls, this will keep the moisture inches.
- These can be baked in the oven for 1 hour at 350 degrees or in a crock pot on low for 8 hours, your choice.I like them better in the crock personally.
Nutrition Facts : Calories 532.2, Fat 31.3, SaturatedFat 11.3, Cholesterol 104, Sodium 1507.6, Carbohydrate 32, Fiber 5.8, Sugar 9.2, Protein 31
COUNTRY CABBAGE
Make and share this Country Cabbage recipe from Food.com.
Provided by Mysterygirl
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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