Country Cabbage Recipes

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COUNTRY CABBAGE SOUP



Country Cabbage Soup image

My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12-14 servings (3-1/4 quarts).

Number Of Ingredients 6

2 pounds ground beef
2 cans (28 ounces each) stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
Salt and pepper to taste

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.

TEXAS COUNTRY CABBAGE



Texas Country Cabbage image

This boiled cabbage recipe has been in our family for decades and can be enjoyed by all cabbage lovers. We sometimes serve this delicious dish by itself, but usually with butter beans (large lima) and county fried potatoes.

Provided by BillyJ

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 head cabbage
1 large onion
1 1/2 cups water
1/2 cup salted butter
1 teaspoon Lawry's Seasoned Salt
1 tablespoon louisiana cajun seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon salt
8 slices bacon

Steps:

  • Fry bacon until crispy and break into small pieces (set aside).
  • Rinse whole head of cabbage.
  • Removing loose leaves, break into smaller pieces and save.
  • Cut 1 inch thick slice off bottom of head.
  • This allows cabbage to sit upright in pan.
  • Break slice into smaller pieces and save.
  • Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
  • Be careful while cutting the hole.
  • TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
  • Save cabbage you remove.
  • Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
  • Add all cabbage (saved above) around the head, in bottom of pan.
  • Add 1/4 stick of butter on top of onion.
  • combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
  • Cover and cook on low-med heat for approximately 45 minutes.
  • Add Butter as described below.
  • NOTE:.
  • Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
  • Also, spoon stock over top of cabbage when adding butter.
  • At 30 minutes, cut onion in quarters but leave in place.
  • During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
  • When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
  • Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.

Nutrition Facts : Calories 362, Fat 30.6, SaturatedFat 17.1, Cholesterol 71.9, Sodium 965.9, Carbohydrate 19.9, Fiber 7.1, Sugar 9, Protein 6.1

COUNTRY CABBAGE



Country Cabbage image

Make and share this Country Cabbage recipe from Food.com.

Provided by Mysterygirl

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 cup green pepper, chopped
5 cups shredded cabbage
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) can tomatoes

Steps:

  • Fry bacon until crisp.
  • Remove from skillet, set aside.
  • In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
  • Add cabbage, sugar, salt, pepper and tomatos.
  • Bring to a boil, reduce heat to medium low.
  • Cover and cook 5-8 minutes.
  • Top with crumbled bacon and serve.

COUNTRY CABBAGE ROLLS



Country Cabbage Rolls image

These cabbage rolls are a great deal of work to put together. Having said that, once or twice a year, especially for Xmas, I invest the time to make these. Once they're cooked, I've got at least 3 meals worth and they are even tastier the next day. DH's family seem to pride themselves on their cabbage rolls however my cabbage rolls get requested more often. I got this recipe from Canadian Living's Best One-Dish Meals.

Provided by Cher Jewhurst

Categories     One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 18

2 heads cabbage, cored (each 2 lb/1kg)
1 1/4 cups chicken stock
1/2 cup parboiled rice
8 slices bacon, finely chopped
2 tablespoons butter
3 onions, chopped
2 garlic cloves, minced
1/2 cup sweet red pepper, finely chopped
1 1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1 1/2 lbs lean ground beef
1/2 cup fresh parsley, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1 (28 ounce) can sauerkraut, rinsed and squeezed dry
3 tablespoons brown sugar, packed
1 (48 ounce) can tomato juice

Steps:

  • In large pot of boiling salted water, blanch cabbage, one at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.
  • Working from the core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off course veins; set leaves aside.
  • Meanwhile, in saucepan, bring stock to boil; stir in rice. Cover and cook over low heat for 15 to 20 minutes or until tender and stock is absorbed. Transfer to large bowl.
  • Meanwhile, in large skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet, cook onions, garlic, red pepper, marjoram and thyme, stirring occasionally, for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well.
  • Spoon about 1/4 cup (50mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.
  • Line 24-cup (6L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down. Cover with another third of the sauerkraut and another third of the sugar. Repeat with remaining rolls, sauerkraut and sugar.
  • Pour tomato juice over top. Arrange a few reserved leaves over top to prevent scorching. Cover and bake in 350 oven (180C)for 1 1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.
  • Serve with a dollop of sour cream.

SOUTHERN FRIED CABBAGE



Southern Fried Cabbage image

This dish was always a favorite at Mammaw's house. Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.

Provided by JNADX3

Categories     Side Dish     Vegetables

Time 15m

Yield 6

Number Of Ingredients 7

3 slices bacon, cut into thirds
⅓ cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar

Steps:

  • Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.6 g, Cholesterol 5 mg, Fat 14.2 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 527.8 mg, Sugar 7.2 g

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