Crock Pot Golombki (Polish Beef and Cabbage dish)

 1 lb ground beef

1 small onion, chopped

1 cup uncooked converted rice

3/4 tsp salt

1/4 tsp pepper

1 jar (24 oz) meatless spaghetti sauce

2 cans (10 oz) condensed tomato soup, undiluted

1 cup water

1/2 tsp sugar

1 medium head cabbage, chopped

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain.  Stir in the rice, salt and pepper.  In a large bowl, combine the spaghetti sauce, soup, water and sugar.

2.  In a 5 quart crock pot, layer a third of the sauce, half of the beef mixture and a third of the cabbage.  Repeat layers; top with remaining sauce and cabbage.

3.  Cook covered, on low until cabbage and rice are tender, 6-8 hours.

Serves 8

Fried Cabbage

 1 green cabbage, sliced

salt

Vidalia onion, chopped

black pepper

garlic powder

onion powder

Heat up a Cast Iron Skillet with little bacon grease.  It should sizzle when you put it in.  Sprinkle some salt.  Cover it with a lid. Add onion to cabbage. Cook for 20 -30 minutes.  Stirring occasionally, keeping the lid on.

Recipe:  Mama Sue

Baked Cabbage Slices

 green cabbage

olive oil

salt and pepper

garlic powder

paprika

bacon (optional)

Parmesan cheese (optional)

Cut a green cabbage into thick or thin slices.  Place them on a sheet pan with parchment paper.  Brush them with olive oil and sprinkle with with salt, pepper, garlic powder and paprika. Turn over and season both sides.  Bake in a 400 degree oven for 25 minutes.  

If you want to add the bacon and Parmesan cheese put them in for another 15 minutes.

Recipe:  2 sisters

Cabbage Skillet

 1 yellow onion, chopped

1/4 of a lb of ground beef

1 Tbsp fennel seed, chopped small

1/2 green cabbage, sliced thin

small can tomato sauce

1 Tbsp apple cider vinegar

2 tomatoes, sliced small

1 garlic, minced

1 can Great Northern Beans,( or kidney bean or black beans)

1 carrot, shredded

salt, pepper, seasonings

 

In a large skillet saute the onion and the ground beef.  Add other ingredients in order above.  Cook on medium/high heat. Serve. 

Recipe: Collard valley cooks

Scalloped Cabbage

 1 small to edium head or caabbage, rough chopped

1 sleeve of Saltine crackers, cruched (40)

12-14 slices American cheese

salt and pepper

milk

Preheat oven to 350 degrees.

Bring a pot of wataer to a boil, add the chopped cabbage and cook until just tender, about 5 minutes.  Drain.

Using a 9x9 baking dish, add a thin layer of crushed crackers.  Add a layer of cabbage, season with salt and pepper.  Add half of the cheese slices.  Repeat and save a few crackers for the top.  Start pouring milk around the edge of the dish until it's 1 inch from the top.  Bake for 40-50 minutes.  

Remove from oven and let rest for 10 minutes before serving.

Recipe:  the farm stand

Slaw Salad

1/4 - 1/2 head red cabbage, shredded

1/4- 1/2 head green cabbage, shredded

1/2  red onion, sliced

1 red apple, julienned sliced

1 large carrot, shredded

1/2 cup golden raisins

Marinade Sauce

1/2- 1 cup mayonnaise

1/2 cup yogurt

1 Tbsp honey

salt and pepper

1 Tbsp mustard

lemon juice, to taste

1-2 Tbsp apple cider vinegar

Put ingredients in a large bowl.  Mix well.  Mix up the marinade in another bowl and pour over the cabbage.  Mix well. Serve.

Recipe:  Ana's Recipes

Cabbage Roll Casserole

3 Tbsp extra virgin olive oil, divided

1 lb lean ground beef

1 cup chopped onion

3 cloves garlic, minced

2 cups chicken or beef broth

1 (15 oz)  can no-salt-added tomato sauce

1 cup long-grain white rice

1/2 tsp salt, divided

1/2 tsp ground pepper, divided

8 cups chopped green cabbage (1 1/4 lbs)

2 tsp dried dill

1/8 tsp crushed red pepper

1 1/2 cups shredded Cheddar cheese

1.  Preheat oven to 350 degrees.  Lightly coat a 9x13 inch bakig dish with cooking spray.

2.  Heat 1 Tbsp oil in a large saucepan over medium heat.  Add ground beef and onion; cook, stirring, until the beef is no longer pink, about 5 minutes.  Add garlic and cook until fragrant about 1 minute.  Stir in broth, tomato sauce, rice, 1/4 tsp salt and 1/4 tsp pepper; bring to a simmer.  Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until the rice is tender, about 17 minutes (the mixture will be a little saucy).  Uncover and remove from heat. 

3.  Meanwhile, heat the remaining 2 Tbsp oil in a large skillet over medium heat.  Add cabbage, dill, crushed red pepper ad the remaining 1/ tsp each salt and pepper.  Cook, stirring, until the cabbage is just tender, 5 to 7 minutes.  Remove from heat.

4.  Spread half the cabbage in the bottom of the prepared baking dish.  Top with half the beef mixture then half the cheese.  Repeat with the remaining cabbage, beef mixture and cheese.  Bake until hot and the cheese has melted and started to brown, about 25 minutes.

Serves 8

Cabbage Roll Chicken Enchiladas

 12 Savoy cabbage leaves

2 1/2 cups shredded cooked chiken

1 (15 oz) can refried beans

1 13/4 cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided

1 (10 oz) can red enchilada sauce

1 Tbsp chopped fresh cilantro for garnish

1.  Bring a large pot of water to a boil..Add cabbage leaves and cook fora 1 minute.  Drain adn rinse with cold water.  Pat dry.

2.  Preheat oven to 350 degrees.

3.  Combine chicken, refried beans and 3/4 cup cheese in a medium bowl.  Coat the bottom of a 9x13 inch baking dish with a few Tbsp enchilada sauce.  Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada.  Place, seam-side down, in the baking dish (they will be snug).  Drizzle with the remaining enchilada sauce and srpinkle with the remaining 1 cup cheese.

Creamy Broccoli and Cabbage Slaw

 2/3 cup buttermilk

1/3 cup mayonnaise

3 Tbsp fresh lemon juice

kosher salt, freshly ground pepper

1 small bunch broccoli (about 12 oz)

1/2 medium Napa cabbage, thinly sliced (about 6 cups)

2 scallions, thinly sliced

8 oz sugar snap peas, thinly sliced

4 Tbsp chopped fresh chives, divided

Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine.  Set buttermilk dressing aside.

Using a vegetable peeler, peel broccoli stalk if skin is thick.  Halve broccoli lengthwise, then thinly slice crosswise, starting at crown.  Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper.  Serve slaw topped with remaining 2 Tbsp chives.  

* Do Ahead:  Slaw can be made 6 hours ahead.  Cover and chill.

Baked Cabbage

 1/2 head of cabbage, chopped

1 tsp salt

1 tsp paprika

1 tsp basil

1/2 tsp rosemary

1 bay leaf 

2 Tbsp olive oil

1/2 onion, chopped 

In a bowl mix salt, paprika, basil, rosemary, bay leaf and olive oil and chopped cabbage well.  Pour into an oven safe dish.  Bake in a 350 degree oven for 20 minutes. 

2. In the meantime, saute the onion in butter or oil.  Put on top of cooked cabbage when its done cooking. Put foil on top and bake for another 30-40 minutes.  Serve.

Lemony Cabbage-Avocado Slaw

 6 cups finely shredded white and red cabbage

1 ripe avocado, diced

1 small red bell pepper, chopped

1/4 cup shelled hemp seeds

3 Tbsp lemon juice

3 Tbsp chopped fresh cilantro

2 Tbsp finely chopped red onion

1/4 tsp fine sea salt

Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

Serves 4

Savoy Cabbage Salad

1/3 large savoy cabbage, stem and tough outer leaves removed

1 small pear, sliced into bite-sized pieces (with peel)

1/2 tsp lemon juice

1/2 cup raw walnut halves

2 oz Pecorino Romano cheese, cut into small chunks

1 tsp coarsely ground black pepper

1/8 cup extra virgin olive oil

1 Tbsp champagne vinegar

1.  Slice savoy cabbage into bite-sized pieces and put into a largae salad bowl.

2.  Sprinkle pear pieces with lemon juice and toss to coat.  Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese.  Season with pepper and drizzle with extra virgin olive oil and champagne vinegar.  Toss salad and serve

Serves 3

Cabbage, Fresh Spinach and Kielbasa

 grapeseed oil

1 onion, chopped

pimentos, diced

kielbasa, cut in 1 inch pieces

1/2 cup chicken broth

cabbage, chopped

garlic, minced

salt and pepper

Mrs. Dash

2-3 cups fresh spinach

Heat skillet and add grapeseed oil.  Saute onions and pimentos and kielbasa.  Stir constantly for 7 minutes and add chicken broth.  Add cabbage on top and turn down heat to medium-low.  Put lid on and check in 10 minutes. Cabbage should be tender but not mushy. Stir.  If needed cook another 10 minutes with the lid on.  Mix.  Add seasonings.  Mix.  Lastly add spinach.  It will wilt down quickly with the lid on.  Serve.

Cabbage Roll Casserole

 1 lb lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp ground cayenne pepper

2 Tsp brown sugar

1 (15 oz) can tomato sauce

1 (14.5 oz) can low sodium beef broth

1 cup long grain white rice (uncooked)

2 Tbsp olive oil

1 medium head green cabbage, chopped

1 1/2 cups finely shredded sharp cheddar

1 1/2 cups finely shredded Monterey Jack cheese

1. Preheat oven to 350 degrees.  Spray 9x13 casserole dish with nonstick cooking spray or olive oil spray.

2.  Brown ground beef.  When the ground beef is aboout halfway browned add the onion; cook until the beef is fully browned.  Reduce the heat to low.  Add the garlic and cook for 1 minutes stirring.

3.  Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice.  Bring the mixture to a low boil.  Turn to simmer ad cover with lid.  Simmer for 20 minutes until rice is tender.

4.  Heat 1 Tbsp olive oil in large skillet over medium heat.  Add 1/2 of the chopped cabbage and cook until slightly tender;5-7 minutes.  Spread cabbage over the bottom of the casserole dish.  Top with 1/2 of the ground beef mixture.  Sprinkle with 1/2 of the cheese; blending them.  Heat 1 Tbsp olive oil in large skillet over medium heat.  Add the other 1/2 of the chopped cabbage and acook until slightly tender;5-7 minutes.  Spread the cabbage over the cheese in the casserole dish.  Top with the other 1/2 of the beef mixture and then with the remaining cheese.

5.  Cover the casserole with aluminum foil and bake for 20 minutes.  Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.

Cabbage Casserole

Medium size green cabbage, cut into pieces

1 Vidella medium onion, cut up into large circle cuts

1 can cream of chicken soup

1 cup mayo

1/2 stick melted butter (1/4 cup)

salt and pepper

Topping:

1/2 stick melted butter (1/4 cup), more if needed

1 cup grated cheese

1 sleeve of Ritz crackers, crushed fine 

Into a casserole dish add the cabbage and onions, Mix together in a bowl the soup, mayo, butter and salt and pepper,  Add to the cabbage.  Mix the topping and place evenly on top.  Bake in a 350 degree oven for 45 minutes until the cabbage and onions are cooked.

 

Cabbage (Halushki) with Dumplings

1/2 lb ham, cut in small pieces

1 stick butter, cut into tsp pieces

1 onion, sliced

1 green cabbage 

salt and pepper

paprika (good amount)

sour cream (for garnish)

parsley (for garnish)

 

Over medium-high heat the butter and ham in a large pot to crisp up the ham.  Add onions, salt,pepper and paprika.Mix.  Add the cabbage and top with a lid to steam.  Uncover after a few minutes to continue browning.  

 

Dumplings

3 eggs

3 oz milk (or water)

salt and pepper

1 1/2 - 2 cups flour  

In a bowl mix together eggs, milk, salt and pepper.  Add flour slowly and mix.  Should be sticky but smooth.  Wet a wooden cutting board and place dumpling dough.  Wet a scraper and scrape evenly into a pot of rolling boiled salted water.  Continue boiling until dumplings float to the top and add 2-3 more minutes. Add 4 large soup spoonfuls of pasta water into the cabbage.  Mix.  Strain dumplings and add to cabbage.  Top with sour cream and parsley

Stuffed Cabbage Rolls

1 medium green cabbage

water

1 cup long-grain rice

 1/2 cup shredded yellow onion

1 tomato, chopped or diced

1/2 cup chopped fresh parsley

1/2 cup chopped fresh dill

salt and pepper

1 tsp ground cumin, more for later

1/2 tsp cayenne pepper, more to taste

1/2 tsp ground allspice

1/4 cup extra virgin olive oil

1 15 oz can tomato sauce, divided

1/2 cup chopped fresh parsley

1 medium yellow onion sliced

1-2 Roma tomato sliced

1.  Remove and discard the first couple leaves of cabbage.  wash in cold water.  Cut approx 1/4 in off the bottom of the head and place the whole head of cabbage in boiling water.  Boil about 2 minutes.  Peel off the softened leaves, using a pair of tongs.  Continue the same process, peeling off the blanched layers of cabbage leaves as they soften.  Set aside to cool briefly.

2.  Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.

3.  Now prepare the rice stuffing mixture.  In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water.  Mix together with a spoon.

4.  Lightly oil a large Dutch oven or heavy cooking pot.  Line the bottom with the sliced onions and sliced tomatoes.

5.  Take a piece of cabbage and place on a flat surface, coarse side up.  Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf. Roll up the leaf to completely enclose the stuffing.  Repeat with the remaining cabbage.

6.  Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot.  TOp with the remaining 1/2 can of tomato sauce, and about 1 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.

7.  Top the cabbage rolls with a small plate.  Cook on high heat for 5-7 minutes until the liquid reduces to half.  Reduce the heat to low.  Leaving the small plate in, and cover the pot with its own lid.  Cook for 30 minutes, then remove the plate but cover with the lid only.  Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.

8.  If you're not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter.

Cabbage

 1 head green cabbage

1 tsp olive oil

1 tsp butter

salt and pepper

1/2 Tbsp apple cider vinegar

Cut up a head of cabbage into small pieces.  In a pot heat up oil and butter.  Add cabbage and salt and pepper.  Cook and stir.  Let it stick a bit to the bottom to get a golden brown crust for flavor.  Add apple cider vinegar.  Serve

Cabbage Wrapped Beef Pot Stickers

 1/2 cup head of cabbage 

1 cup broccoli

8 oz ground beef

1/4 cup chopped green onion

1/2 sesame oil

1 Tbsp soy sauce

1/4 tsp ground ginger

1/8 tsp garlic powder

cooking spray

Bring a large pot of water to a boil.  Wash and cut cabbage in half.  Cut the core from each half of the cabbage by slicing it out in a triangular wedge.  Separate at least 8 or the larger outer cabbage leaves from both halves, and then add to boiling water. 

2.  Boil for 2 minutes, until cabbage is crisp-tender.  Use a slotted spoon to tranfer cooked cabbage to a plate of paper towels to drain.

3.  Prepare the pot sticker filling by combining beef, chopped green onions, sesame oil, soy sauce, ground ginger and garlic powder in a mixing bowl.  Mix well.

4.  Place a large nonstick pan over medium heat and spray with cooking spray.  Form the filling into thick oval patties about the shape and size of your thumb.  

5.  Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout.  

6.  Wrap cooked patties in cabbage leaves and secure with toothpicks.

Braised Cabbage

 small leafy cabbage, cut into 2" pieces

1 onion, chopped, cut into 1/2 " pieces

1 apple, chopped

1 cup apple cider

1/2 cup raisins

1/4 cup apple cider vinegar

salt

1 Tbsp olive oil

In a stainless steel pot add cabbage, onion, apple, apple cider, raisins, apple cider vinegar, slat and oil.  Put on lid and let it get to a strong boil for 35 minutes.