Best Cooked Cabbage Recipes

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

SLOW-COOKED PORK & RED CABBAGE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
• Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
• Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
• Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

SLOW COOKED POLISH SAUSAGE, CABBAGE AND POTATO SOUP

Steps:

• Wash and dice the potatoes (no need to peel unless it's how you prefer them) and place them at the bottom of the slow cooker/crock pot. Two small potatoes approximately 450g total weight.
• Slice the sausage length ways and then cut into slices. I personally slice them in half again so the pieces are roughly the same size (or slightly larger) than the diced potato. Put the sausage on top of the potatoes in the pot.
• Finely dice the onion and add that on top of the sausage.
• Chop the cabbage and add that on top of the onion.
• Season with garlic, parsley and plenty of cracked black pepper. Don't add salt as the amount of salt coming from the sausage can vary.
• Prepare the chicken stock to make up 1 litre (the stock cubes I use are 1 cube per 500ml so I mix two) and pour the stock over the other ingredients. Again, I use reduced salt stock cubes. You can always add more salt later.
• Cook on high for 6 hours, medium for 8 hours or low for 10 hours (based on Morphy Richards slow cooker). Stir half way through to ensure everything gets a good 'submerging' or if you can't then closer to the finish time is fine.

CREAMED COOKED CABBAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
• Bake in preheated oven for 1 hour.

GRILLED BRATS WITH QUICK-COOKED CABBAGE

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

ASIAN COOKED CABBAGE SALAD

Steps:

• Mix together well, the ingredients for the sauce and set aside.
• Heat the oil and crushed red pepper over medium high heat.
• When the oil is hot, add the cabbage and stir fry until the cabbage just starts to wilt, about 5 minutes.
• Add the sauce, turn the heat to hi, heat for about 3-5 minutes and then serve.
• How easy was that!

COOKED CABBAGE

Steps:

• Shred cabbage like for slaw.
• Soak in cold water until all is shredded.
• Take 1 1/2 quart pot, heat up bacon drippings.
• Add cabbage, shaking off excess water.
• Pot will be full.
• Salt and pepper to your taste.
• Cover with lid.
• Stir a couple of times.
• Cook 5-10 minutes.

SLOW COOKED CORNED BEEF AND CABBAGE

Steps:

• In bottom of crockpot, place carrots, potatoes, onions and garlic.
• Trim fat from brisket and sprinkle with salt, black pepper and thyme.
• Place brisket on top of vegetables.
• Add beef broth, cover and cook on low for 10 to 12 hours.
• Before serving, remove 1 cup of broth from crockpot and pour into skillet.
• Add cabbage wedges and simmer until cabbage is tender.
• Cut meat across the grain and serve with vegetables and broth.

DELICIOUS COOKED CABBAGE

Steps:

• Chop onions and place in microwave-safe dish with 2-3 tbsp olive oil.
• Microwave on high for 8-10 minutes (until clear).
• While cooking put water, 3 tbps olive oil, and seasonings into a large pot over medium heat.
• Chop cabbage and add to pot.
• Pour onion/oil mix into large pot.
• Continue cooking and stir periodically until slightly golden.
• Enjoy!

SWEET COOKED PURPLE CABBAGE RECIPE

Steps:

• Split the cabbage in half, remove the tough stem in the center and slice into strips approximately ½ inch/1 cm thick. Peel, core and cube the apple or pear. Transfer the cabbage and the apple/pear to a large pot and add the rest of the ingredients, plus ¼ cup of water. Bring to a boil, stir and cover. Cook on medium heat until all the liquids evaporate and the cabbage is soft. I like to scorch the bottom - by continuing to cook for 2 additional minutes after the liquids evaporate - so that my cabbage gets a little caramelized. Fix seasoning. It should be sweet-salty-sour. Eat hot, cold or warm. Keeps well.

COOKED CABBAGE W/ KIELBASA & HAM

Steps:

• 1. In a dutch oven place your chopped up cabbage, then pour your beef broth over the cabbage. Add your new potatoes and carrots, butter and dried dillweed and let the pot simmer until potatoes and carrot are tender.
• 2. In a skillet heat through the keilbasa and the smoked ham until lightly browned. Now add the meat to the pot and simmer another 20-30 minutes to marry the flavors together.
• 3. Rye bread is delicious to eat along with this dish or your favorite kind will work.