Willis Family Dego Cabbage Recipes

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

WILLIS FAMILY DEGO CABBAGE

Steps:

• In a large soup pot, boil cabbage until tender.
• Drain and reserve juice.
• While cabbage is cooking, brown beef and sausage until done.
• Drain well.
• Add back to skillet and add onion.
• Cook until onion is tender.
• Add cabbage back to soup pot with the rest of the ingredients.
• Add cabbage juice a little at a time until you have the consistency you like, soup or stew.
• Cook over medium heat for about 30 minutes, adding chili powder, salt, and pepper to taste.

PICKLED RED CABBAGE

Steps:

• In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

MEME'S BRAISED CABBAGE FROM VIRGINIA WILLIS

Steps:

• In large skillet, heat bacon fat over medium-high heat until sizzling.add cabbage and saute until cabbage starts to wilt, 3 to 5 minutes. Add chicken stock and thyme. Season with salt and pepper.
• Decrease heat to medium and simmer until cabbage is meltingly tender, 15 to 20 minutes. Remove sprig of thyme and taste and adjust the seasoning with salt and pepper. Serve immediately.