Cabbage Recipes

[Julie]

STUFFED CABBAGE ROLLS

1 lb. ground chuck
1 c. rice
Salt, pepper
1 cabbage, cored
1 can diluted Campbell's tomato soup
1 can Hunts tomato sauce

Put cabbage in hot water and boil for a few minutes, then separate your leaves and make your rolls with meat and rice mixture inside cabbage. Fasten with toothpick. Mix the soup and sauce and pour over cabbage. 4 quart pan, covered, medium heat for 1 to 2 hours.

[Julie]

GARDEN VEGETABLE SALAD MOLD

2 (3 oz.) pkgs. lemon Jello
2 c. boiling water
2 c. cold water1 c. firm tomatoes, cut in 1 inch pieces & well drained
1/2 c. green pepper, cut in about 1 inch pieces
1/2 c. onion strips, cut about 1 inch long
1/2 c. cucumber, thinly sliced, peeled & scored with a fork
1/4 c. radishes, cut into thin slices
1/4 c. fresh green onion, chopped
1/2 c. raw carrots, coarsely shredded
1 c. green cabbage, shredded
1 1/2 tsp. salt
1/4 c. cider vinegar

Combine above ingredients. Dissolve 1 tablespoon unflavored gelatin in 1/4 cup cold water. Let stand 5 minutes. Add this to the above mixture. Refrigerate until consistency of unbeaten egg whites or soft custard. Combine the following while the above is congealing: Combine the 2 mixtures and pour into a 7 cup well-oiled
mold or bowl. Chill at least 8 hours in refrigerator until firm.

[Julie]

MARINATED NOODLES AND CABBAGE

1 (3 oz.) pkg. Oriental noodles with chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk-style chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings

Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish
with green pepper.

[Julie]

HOMEMADE VEGGIE SOUP

1 lb. beef chopped up in small cubes
1 can tomato paste
1 sm. head cabbage
4-5 med. carrots, peeled & sliced
Fresh or frozen peas, corn, limas, green beans or any veggie you want
1 1/2 c. shell noodles
2-3 stalks celery, chopped
1 med. onion, diced
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. parsley flakes
2 cups of any veggies you want

Fry beef cubes and onions in Dutch oven until brown. Add water about 1/2 pan. Add veggies and seasonings. Bring to boil, lower heat and simmer 2-3 hours. Add tomato paste and stir well. Let simmer another 1/2 hour and noodles and cook until soft. Serve. Freezes nicely.

[Julie]

MOLDED COLESLAW

1 (3 oz.) pkg. lime or lemon gelatin
1 c. boiling water
1 tbsp. vinegar
1/4 tsp. salt
1/2 c. cold water
1/2 c. mayonnaise
1/2 c. sour cream
1 tsp. grated onion
1 tbsp. prepared mustard
3 c. shredded cabbage
2 tbsp. minced pimiento
1 tbsp. minced parsley

Dissolve gelatin in boiling water; add vinegar, salt and water. Chill until slightly thickened. Blend mayonnaise, sour cream, onion and mustard. fold in cabbage, pimiento and parsley. Stir into gelatin mixture. Fill a 1 1/2 quart mold. Chill until firm.
Serves 6.

[Julie]

MARINATED SLAW

1 lg. Cabbage
1 lg. Onion
1 green pepper
1/2 c. pickles (sweet)
1 tsp salt
1 tsp. black pepper
1 c. vinegar
1/4 c. vegetable oil
1 tsp. mustard
1 c. sugar

Mix first five ingredients together - set aside. Mix other ingredients and place in saucepan. Bring to a boil - boil for 1 minute. Pour over cabbage. Press cabbage down into vinegar mixture, let stand for 1 hour or overnight.

[Julie]

MARINATED NOODLES AND CABBAGE

1 (3 oz.) pkg. oriental noodles with chicken flavor
1/4 c. cooking oil
3 tbsp. wine vinegar
1 tbsp. sugar
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk style chicken, drained
1/4 c. sliced green onion
3 tbsp. sesame seed
3 tbsp. sliced almonds, toasted

Break up noodles in mixing bowl. Combine oil, vinegar, sugar, 1/4 teaspoon salt, dash pepper and seasoning packet from noodles mix. Stir to dissolve seasoning. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover, chill several hours. Before serving stir in almonds. Garnish with green pepper.

[Julie]

STUFFED CABBAGE ROLLS

1 lb. hamburger
1 lb. pork sausage
1/3 c. uncooked instant rice
1 med. onion, chopped
Salt & pepper to taste
1/8 tsp. garlic salt
1 can tomato sauce (15 oz.)
1 tsp. sugar
1/2 tsp. lemon juice
1 tbsp. cornstarch
1 tbsp. water
12 cabbage leaves

Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350 degrees for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.

[Julie]

CABBAGE SOUP WITH MEATBALLS

1 tbsp. olive oil
1 head green cabbage, cored & cut into 1" cubes
2 tbsp. golden cane syrup or dark corn syrup
1/2 lb. ground turkey
1/2 tsp. salt
1/4 tsp. ground black pepper
8 c. defatted chicken stock or bouillon
2 bay leaves

In a large stockpot, heat oil over medium heat. Add cabbage and saute for 2 to 3 minutes or until cabbage starts to release some of its liquid. Reduce heat to low and add syrup. Simmer, uncovered, until the cabbage is tender and most liquid has evaporated, about 15 minutes. Meanwhile, in small bowl, combine turkey, salt and pepper. Shape into meatballs the size of marbles. Put in refrigerator. Add chicken stock and bay leaves to cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes. Drop meatballs into the soup and simmer 10 minutes. Remove bay leaves. Season with salt and pepper as desired. Serves 6.

[Julie]

MARINATED NOODLES AND CABBAGE

1 (3 oz.) pkg. Oriental noodles with chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk-style chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings

Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish with green pepper.

[Julie]

MARINATED SLAW

1 c. Wesson oil
3/4 c. sugar
1/2 c. vinegar
1 1/2 tsp. salt
1 tbsp. prepared mustard
1 tsp. celery seed
1 lg. cabbage, shredded (with knife)
1 lg. onion, sliced finely

Boil first 6 ingredients and pour over cabbage and onion. Let marinate at least 24 hours before serving. Keeps for weeks. Serves
10-12.

[Julie]

MOLDED TOMATO SALAD

1 c. shredded cabbage
2 tbsp. chopped green peppers
1/8 tsp. salt
3/8 tsp. celery salt
1/2 c. (sm. bottle) stuffed olives, sliced
3 tbsp. lemon juice

Heat to boiling: 1 cup tomato juice. Pour over: 1 package lemon gelatin. Stir until dissolved and add 1 cup cold tomato juice. Cool until slightly thickened.

[Julie]

VEGGIE SOUP

2 c. tomato (or tomato vegetable) juice
1 c. (2 oz.) mushrooms, undrained
1 c. raw shredded cabbage (or bagged coleslaw mix)
1 c. French cut green beans, fresh, canned or frozen
1 green bell pepper, seeded & diced
1 c. fresh bean sprouts (or 6 oz. can, drained)

Combine all ingredients; cover and simmer at least 10 minutes.
Yield: 6 servings.

[Julie]

EGG ROLLS

1 pkg. egg roll wrappers
1 lb. sausage
1 lb. hamburger
1 med. onion
1 tsp. garlic
1 tbsp. soy sauce
1 tbsp. fresh ginger (grated)
2 tbsp. cooking wine (sherry)
1 tsp. sugar
1 tbsp. sesame oil
Salt and pepper to taste
2 tbsp. cornstarch
1 lb. bean sprouts
1 head Chinese cabbage (regular cabbage will work)

In a large pot fry sausage, hamburger, and onion until almost done. Add garlic, soy sauce, fresh ginger, cooking wine, sugar, sesame oil, salt and pepper and cornstarch. Then add 1 pound bean sprouts and 1 head Chinese cabbage. Roll egg roll wrappers according to instructions on egg roll wrappers. Deep fry until golden brown. Serve with Hot mustard sauce or Honey sauce.

[Julie]

CHINESE CABBAGE SOUP

1 tsp. vegetable oil
1 yellow onion, minced
3 1/2 c. chicken broth
2 oz. vermicelli
1/2 head of Chinese cabbage or domestic green cabbage, shredded
1 tsp. dry sherry

In a wok or skillet, heat oil over low heat. Add onion and cook until onion is transparent (about 1 minute). Stir occasionally. Add chicken broth and vermicelli. Raise heat to medium and bring mixture to a slow boil. Continue boiling for 5 minutes. Reduce heat to low. Add cabbage and simmer another 5 minutes. Stir in sherry. Makes 4 servings.

[Julie]

VEGETABLE SOUP

2 (12 oz.) cans of V-8 juice
2 c. of water
1 sm. head cabbage, finely chopped
1 med. onion, chopped
3 carrots, thinly sliced
3 stalks celery, chopped
1 pkg. peas
1 pkg. corn
1 pkg. green beans
2 cubes of bouillon (beef or chicken)

Bring water and V-8 juice to a rolling boil. Reduce heat to
simmer and add raw vegetables to stock. Simmer 20 minutes. Add remaining ingredients. Simmer 30 to 40 minutes, stirring occasionally. For variety, try adding elbow macaroni or rice to the soup.

[Julie]

COLESLAW

4 c. green cabbage, shredded
1 green pepper, shredded
1 lg. carrot, shredded
1 sm. onion, white or red, sliced thinDRESSING:
3 tbsp. salad oil
1/2 tsp. dry mustard
2 tsp. sugar
Dash pepper
3 tbsp. vinegar
1 tsp. celery seed
Dash salt
1/4 tsp. garlic powder

Toss vegetables in a large bowl with cover. Mix dressing and add to vegetables. Let stand several hours or overnight in refrigerator. Turn over every few hours. Flavor improves the longer it marinates.

[Julie]

APPLE SLAW MOLD


1 pkg. (3 oz.) lemon, lime, orange or orange-pineapple flavor gelatin
1/2 tsp. salt
1 c. boiling water
2 tsp. vinegar
2 c. ice cubes
1/2 c. shredded cabbage
1/2 c. thin strips unpeeled red apple
3 tbsp. parsley sprigs
Dash of pepper

Dissolve gelatin and salt in boiling water. Add vinegar and ice cubes. Stir constantly until gelatin begins to thicken, 3 to 5 minutes. Remove any unmelted ice. Fold in remaining ngredients. Spoon into 3 cup mold or individual molds. Chill until firm, 3 to 4 hours. Unmold. Serve with crisp salad greens and mayonnaise, if desired.

[Julie]

CREAMY COLESLAW

1/2 med. cabbage head, grated
1/3 c. Miracle Whip
1 tbsp. apple cider vinegar
2 tsp. sugar
Scant 1/2 tsp. salt
1/4 tsp. celery seed (optional)

Mix dressing ingredients until sugar dissolves. Add to grated cabbage.

[Julie]

FREEZER COLESLAW

1 sm. head cabbage
1 carrot, ground up
1 tbsp. salt
1 green pepper, ground up
2 c. sugar
1/2 c. water
1 tsp. celery
1 c. vinegar
1 tsp. mustard seed
1 tsp. pepper

Sprinkle ground up cabbage with the salt; leave set 1 hour. Add carrots and green pepper. Boil together last 6 ingredients. Add to mixture and blend well. Use now or freeze for later. Onions or garlic may be added.

[Julie]

POTATO HAMBURGER CABBAGE CASSEROLE

1 1/2 c. shredded raw potatoes
1/2 c. shredded cheese
Salt & pepper1 lb. hamburger
1 lb. sausage1 1/2 c. cut cabbage
2 c. spaghetti sauce

Bake potatoes and cheese at 350 degrees for 20 minutes. Add meat and cabbage mixture. Top with 1 1/2 cups shredded cheese. Bake 20 minutes more.

[Julie]

CORNED BEEF `N CABBAGE CASSEROLE

4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled)
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.

[Julie]

CABBAGE & RICE CASSEROLE

1 can stewed tomatoes
1 can tomato sauce
1 1/2 or 2 c. raw rice
1 lb. ground meat
1 sm. head of cabbage
1 sm. onion
1/2 bell pepper
1 or 1/2 c. of water
A little butter

Mix all ingredients together. Put in a large pan. Cover and bake at 350 degrees for about 2 hours.

[Julie]

ORIENTAL CASSEROLE

1 lb. ground beef
1 med. onion, minced
1 med. green pepper, chopped
1 sm. cabbage, shredded
2 cans tomato soup

Brown hamburger with onions and peppers. Shred or chop cabbage. Place in a casserole dish in layers, beginning with cabbage. Pour soup over top. Bake at 350 degrees for 1 hour. Spread grated cheese on top or creamed potatoes

[Julie]

TACO CASSEROLE

1 1/2 c. shredded and peeled potatoes (2 med.)
1 1/2 c. shredded Cheddar cheese
1 lb. ground chuck
1 1/2 c. shredded cabbage
1 c. black olives
1 pkg. French's Taco seasoning mix
1 c. water
Taco sauce for garnish

Mix together shredded potatoes and 1/2 cup Cheddar cheese. Press into a 10 inch deep dish pie pan. Bake 20 minutes at 350. Meanwhile fry ground chuck and drain. Stir fry cabbage in ground chuck pan 2-3 minutes. Stir in ground chuck, olives, taco seasoning mix and water. Mound into partially baked crust and bake 20 minutes. Top with 1 cup Cheddar cheese and bake 2-3 minutes more. Let stand 10 minutes before cutting into pie slices.

[Julie]

SMOKED SAUSAGE CASSEROLE

2 tbsp. margarine
5 c. chopped green cabbage
1 med. onion, chopped in med. chunks
1 c. sliced carrots
1 (15 1/2 oz.) can drained red beans (optional)
1 (8 oz.) can stewed tomatoes
1/3 c. grated Parmesan cheese
2 tbsp. flour
Dash of black pepper
1 lb. smoked sausage

Heat oven to 350 degrees. Melt margarine in Dutch oven over medium heat. Add cabbage, onion and carrots. Saute 5 minutes. Stir in beans, tomatoes and vinegar. Sprinkle cheese, flour, and pepper over cabbage mixture; stir. Spoon into greased shallow 2-quart casserole. Cut sausage into serving-size pieces. Arrange on top of cabbage mixture and push down partially. Cover; bake 40 minutes. Yield: 6 servings.

[Julie]

STUFFED CABBAGE CASSEROLE

2 lbs. ground chuck
1 med. onion, chopped
1 head cabbage, chopped
2 c. Minute Rice
1 lg. can tomato soup
1 green pepper, chopped

Brown ground beef and drain. Add tomato soup and 2 cans of water. Add onion, green pepper and cabbage. Bring to boil. Boil until cabbage is cooked (about 10 minutes). Add rice, cover for 5 minutes.

[Julie]

TATOR TOT CASSEROLE

1/3 head cabbage, sliced
1 1/2 to 2 lbs. hamburger
1 can mushroom soup
1/2 c. water, mixed with soup
3/4 box of (1 lb.) box of tator tots

In greased casserole dish, layer cabbage, precooked hamburger that has been drained, soup and water. Mix in tator tots. Bake at 350 degrees for 30 to 40 minutes. Serves 4.

[Julie]

NOODLE & CABBAGE CASSEROLE

1 (8 oz.) pkg. noodles
1 (8 oz.) sour cream
1 c. cottage cheese, creamed
1 sm. can Carnation milk
1/4 lb. butter
1/2 head cabbage, shredded

Cook noodles, during last 5 minutes cooking add shredded cabbage to noodles and let it cook with noodles. Drain. Add all the other ingredients and mix together. Put in casserole dish and bake 40 minutes or until done.

[Julie]

SPICED CABBAGE SAUSAGE CASSEROLE

1 lb. smoked sausage
2 tbsp. butter
2 onions, cut julienne
1/2 med. head cabbage
1/2 c. chicken broth
1 bay leaf
1 apple, pared, cut julienne
2 tbsp. brown sugar
1 tsp. salt
3/4 tsp. paprika
1/2 tsp. salt & pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/4 tsp. basil leaves

In large frying pan, heat butter. Add onions, cabbage and chicken broth and bay leaf. Bring to a boil and cook 5 minutes. Add remaining ingredients along with sausage (cut into 3 inch lengths). Cover and simmer 15 minutes or until cabbage is tender. Serve.