Tuesday, August 28, 2012

Cabbage Recipes and Ideas

Are you looking for ways to use up all the beautiful cabbage that can be found in your local gardens and markets?  It's overflowing around here.  Here are a few ideas for you that I pulled from Margy's lastest newsletter.  Enjoy!

Please excuse the jumbled up text.  It looks fine in blogger, but messed up published.  I'm not taking the time to figure it out.  :)

The following recipes come from my step-mom, Margy.  You can buy her cookbook here.

Asian Chicken Salad

4 cups shredded cabbage
1 cup shredded carrots (or another cup shredded cabbage)
3 packages Raman Noodles (chicken)
2 cups sliced almonds, raw
1/2 cup chopped green onions
2 chicken breast, cooked and diced
1 cup vegetable or canola oil
¼ cup sugar
3 Tablespoons soy sauce
2 tablespoons white vinegar
1 dash pepper

Bake almonds with Raman noodles at 350 degrees for 10 minutes. For Dressing: add soy sauce,
white vinegar, pepper, sugar, oil, and chicken stock packets from Raman noodles and cook on
low stirring constantly until sugar dissolves. When sugar dissolves dressing is done. Mix all
salad ingredients in a large bowl. Add dressing and mix well. This recipe is not in her cookbook.

Cabbage, Sausage Casserole-Excellent and Easy! 

Makes 8 servings Prep Time 30 minutes

4 cups boiling water
4 cups shredded cabbage
1 can cream of mushroom soup
1 pound shredded cheddar
½ cup heavy cream
1 teaspoon salt
¼ teaspoon pepper
1 Tablespoon oil
2 cups, leeks thinly sliced
¾ pound sausage, smoked kielbasaPreheat oven to 375 degrees.

Pour boiling water over cabbage and set aside to wilt for 10 minutes. Drain cabbage and stir in salt, pepper, mushroom soup, heavy cream and cheese. Grease a 1 quart casserole dish. Sautee leeks in oil until limp. Do not brown. Add leeks to mixture and pour into casserole dish. Thinly slice sausage and lay neatly on top of cabbage mixture. Bake 40 minutes then let set for 10 minutes before serving. You can make this low fat by using low fat/healthy cream of mushroom soup, low fat shredded cheddar, low fat sausage, 2% milk. This recipe is in her first cookbook only.

Ham and Cheese Scalloped Cabbage

This recipe freezes well (unbaked) and is nice to have on hand for a quick meal!

Makes 12 servings Prep Time 1 hour

¼ pound butter
3 Tablespoons flour
1 dash salt
1 dash pepper
2 cups milk,
¾ pound shredded cheddar
1 head cabbage, cooked
½ box crackers, townhouse
1 pound diced ham

Melt butter, add flour and stir for 2 minutes. Add salt and pepper. Stir in milk and stir until thick.
Add cheese and simmer until cheese melts, stirring constantly. In a greased 9 x 13 baking dish,
layer cabbage, ham, crackers and cheese sauce twice, using one row of crackers per layer. Bake
in a pre-heated 350 degree oven for 30 minutes. This recipe is in her first cookbook only.

Philadelphia Pepper Relish –Wonderful on any sandwich!

Makes 1 ½ quarts Prep Time: 8-10 hours

1 cup green pepper, minced
½ cup red pepper, minced
3 cups cabbage, minced
1 cup celery minced
2 tablespoons salt
2 tablespoons mustard seed
2 tablespoons brown sugar
1 ½ cups vinegar

Combine minced vegetables and salt and let set in frig overnight. Rinse and drain thoroughly.
Put vegetables in canning jars. Add mustard seed and brown sugar to vinegar and heat to boiling.
Pour over drained vegetables in jars. Process in a hot water bath for 15 minutes. Or if you don’t
want to can it let it cool and refrigerate, serve within 3 days. This is delicious on almost any
sandwich, hotdog, brats, burgers etc. This recipe is in her second Farm to Fork cookbook.

Cabbage Tacos-Gluten Free 
Blanch large Cabbage leaves, cool and use as taco shells (you can use raw leaves).

Cabbage Lasagna-Gluten Free 
Blanch large Cabbage leaves, and use in place of lasagna noodles.

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