7 Yummy Recipes for Cabbage ...

Sometimes recipes for healthy tasty food can be so long-winded you’re just put off. I’ve seen lots of recipes for cabbage rolls but they can take forever. Not so with this one.

Ingredients:
Serves 4

1 medium cabbage (I like Savoy)
1lb ground beef
¼ lb spicy Italian sausage
2 x 14oz cans tomatoes
1 cup cooked rice (white or brown)
½ cup V8 juice
1½ cups diced onion
4 cloves garlic, minced
1 tbsp butter
2 tbsp brown sugar
¼ cup tomato ketchup
2 tbsp Worcestershire sauce
Salt and pepper
Drop of oil to grease skillet, or cooking spray

Directions:
Remove 8 large leaves from the cabbage and cook in boiling water until tender (8-10 mins). Drain and set aside. In a large saucepan melt the butter and add one cup of onion. Cook until tender then add the garlic, sugar, ½ tsp salt and the tomatoes. Bring to the boil and then turn down and simmer for 15 minutes, giving the mix an occasional stir. While that is cooking, add the rice, remaining onion, Worcestershire sauce, ketchup, ¼ teaspoon of pepper and 1 teaspoon of salt to a large bowl and mix to combine. Next add the ground beef and sausage and mix it all together really well. Take one cabbage leaf and remove the thickest part of the center vein. Take one-eighth of the meat mix and place on the leaf. Fold and roll the leaf around the meat to completely enclose it. Put the roll seam side down in a very lightly oiled skillet. Repeat for the other 7 leaves. Add the V8 to the cooked tomato mix, stir and cover the cabbage rolls with the sauce. Put the skillet on a medium-low heat and cook for 1 hour and 15-30 minutes.

Source: tasteofhome.com

If you live in the UK, you know this is a great way to use up leftover cabbage or even to make from scratch. I’m not going to provide exact measurements because it really depends on how much cabbage you have – plus the potato/cabbage ratio is totally up to you.

Ingredients:
Cooked cabbage
Cooked boiled potatoes
Butter
Salt and pepper

Directions:
Mash the boiled potatoes. In a bowl, mix together the potatoes and cabbage. Season to taste. This is a very free and easy recipe. You basically go with the flow and do what you feel. First melt the butter gently in a skillet. You can now either shape the potato/cabbage mix into individual cakes or you can make one big cake by pressing it together in the skillet. Whichever you choose, cook in the skillet until heated right through and golden brown on both sides.

Source: Author's recipe

You’ll find thousands of recipes for cabbage designated as “slaw” and who doesn’t love a good slaw? This one is attractive, healthy and delicious.

Ingredients:
Serves 4

1 cup white cabbage, thinly sliced
1 cup red cabbage, thinly sliced
½ cup carrots, julienned (thin strips)

Dressing:
1 tsp olive oil
2 tbsp cider vinegar
1½ tsp Dijon mustard
1½ tsp honey
1½ tsp chopped dill (fresh is best)
1 tsp poppy seeds
¼ tsp salt
¼ tsp pepper

Directions:
Put all the dressing ingredients in a bowl and mix to combine. In a large bowl, mix together the cabbage and carrots. When ready to serve, add the dressing to the cabbage mix and toss to coat.

Source: health.com

This is mainly eaten as a winter vegetable dish but there’s no reason to not enjoy it in the summer. It’s delicious in color and taste.

Ingredients:
Serves 6-8

1 red cabbage, prepared and sliced
1 large onion, sliced
1 Bramley apple
1 oz butter
4 fl oz water
4 tablespoons red wine vinegar
2 tablespoons light brown sugar
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
2 tablespoons redcurrant jelly
Salt and pepper

Directions:
Melt the butter in a skillet (make sure to use one with a tight fitting lid) and add the onion. Do not cover yet, but leave the onion to cook. Meanwhile, peel, core and grate the apple. When the onion is soft and translucent add the nutmeg and allspice and stir. Then add the red wine vinegar, water and sugar, and stir until the sugar has dissolved. Now add the apple and cabbage and season to taste. Stir to combine all the ingredients really well. Bring the mix to the boil, stick the lid on and turn heat down to simmer. Cook for 1 hour. Stir occasionally. When the cabbage is tender and the liquid has evaporated, add the redcurrant jelly, stir in and serve.

Source: waitrose.com

I know many of you turn your nose up at the idea of fermented cabbage but you shouldn’t; kimchi is extremely good for you. If you haven’t yet tried kimchi, try this recipe. It skips the fermentation stage but has an authentic taste to pave your way to trying the fermented version.

Ingredients:
Serves 8

2 lbs Napa cabbage, coarsely chopped
2 tbsp fresh garlic, minced
3 tbsp kosher salt
2½ tbsp Thai chili paste or sambal oelek
2 tbsp sesame oil
1 tbsp toasted sesame seeds

Directions:
Combine the cabbage and salt in a large bowl. Weigh down the cabbage and leave to stand at room temperature. Toss occasionally. After 3 hours, drain and rinse in cold water. Allow to stand drain and then dry on kitchen paper. Tip cabbage into a large bowl with all the remaining ingredients, combine well then cover with plastic wrap. Put into the fridge and leave for at least 4 hours before serving.

Source: myrecipes.com

This is one of my favorite cabbage recipes. I first saw it made by Antonio Carluccio where he explained it was a simple Italian peasant dish (you’ll see why), but he served it with some really meaty sausages as a main meal.

Ingredients:
Serves 4

1 Savoy cabbage
10 oz Fontina cheese
14 oz stale white bread
35 fl oz hot vegetable stock
¼ cup melted butter
Extra butter
Salt and pepper

Source:
Clean the cabbage and cut into thin strips. Blanch the cabbage in salted water. Drain. Melt some butter in a skillet and sauté until nicely colored. Add salt and pepper to taste. In a deep, heavy saucepan with lid, make a bottom layer of bread. Add a layer of cabbage followed by thin slices of cheese. Repeat until all the cabbage and bread is used, finishing with a layer of cheese. Add stock until it is barely covered, pour over the melted butter, then cover. Put the lid on and leave for 15-20 minutes. Carlucci’s recipe says to stir before serving. I however, prefer to cube my cheese rather than slice it and also not stir it. I love the gooey lumps of cheese rather than the stringy stirred version.

Source: thermomix-er.blogspot.com

The last of my simple cabbage recipes is a creamy dish that makes a perfect side to some lean protein. It’s particularly good with chicken or pork.

Ingredients:
Serves 6

1 large green cabbage
1 medium onion
1 can condensed cream of mushroom soup
2 oz canned pimento peppers, chopped
2 cups water
1 tsp salt
¼ tsp pepper

Directions:
Peel and slice the onion. Cut the cabbage into strips. Put the cabbage and the onion in a saucepan with the water, salt and pepper. Bring to the boil, put a lid on and cook for 10 minutes. Drain the cabbage in a colander and tip back into the saucepan. Add the soup and pimentos and stir to mix. Put back onto a low heat and allow to simmer for 15-20 mins. Serve when the cabbage is tender.

Source: Author's recipe

Do you eat enough cabbage? Do you think these recipes will entice you into eating more? Maybe you have a favorite recipe to share?