- Au Gratin Cabbage
- Baked Cabbage Bundles
- Braised Cabbage
- Cabbage Fry with Grassfed Beef
Au Gratin Cabbage
2 cups shredded cabbage
½ cup grated carrot
¼ cup chopped green onions
1 egg
½ cup milk
3 tbsp shredded Swiss cheese
¼ tsp seasoned salt
1 tbsp minced fresh parsley
1 tbsp shredded Parmesan cheese
In a skillet coated with nonstick cooking spray, sauté the cabbage, carrot and
onions until crisp-tender. Transfer to a greased shallow 1 quart baking dish. In
a bowl, combine the Swiss, egg, milk, and salt. Pour over the vegetables.
Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 for 30-35
minutes or until a knife inserted near the center comes out clean. Makes 2-3
servings.
Baked Cabbage Bundles
½ cup walnuts, chopped
Soy sauce
12 large cabbage leaves
Boiling water
1 cup onions, chopped
1 tsp. sesame oil
1 cup cooked brown rice
Cover walnuts with a light coating of soy sauce and roast in oven at 300
degrees for about 8 minutes. Cook cabbage by your preferred method and set
aside the 12 leaves. Cook onions in the sesame oil until golden. Combine rice,
onions, and walnuts in a bowl, adding a little soy sauce to increase flavor, if
desired. Roll the mixture into cabbage leaves and bake at 350 degrees for about
12 minutes. Serves 8.
Braised Cabbage
1 medium green cabbage
2 tbsp butter
¼ cup chopped onion
2 tomatoes, diced
1 tbsp all-purpose flour
1 cup chicken broth
Salt and pepper to taste
2 tsp finely chopped parsley
¼ cup sour cream
Quarter cabbage, remove most of the core and stem. Place cabbage quarters in
a large kettle and cover with boiling water; boil for about 10 minutes. Drain and
pat dry.
Place cabbage quarters in a covered baking dish. In a skillet, melt butter and
sauté onion until tender; add chopped tomatoes, stir in flour. Add chicken
broth and bring to a boil, stirring constantly. Add seasoning and parsley; mix
well and spoon over quartered cabbage.
Cook, uncovered, at 375 for 30 minutes, basting occasionally. Stir several
tablespoons of hot liquid from cabbage into sour cream. Pour over cabbage
and bake for an additional 15 minutes.
Cabbage Fry with Grassfed Beef
1 pound lean ground grassfed beef
Red or green cabbage, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
Salt and pepper, to taste
Fry ground beef just until done. Add remaining ingredients until vegetables are
tender.
2 cups shredded cabbage
½ cup grated carrot
¼ cup chopped green onions
1 egg
½ cup milk
3 tbsp shredded Swiss cheese
¼ tsp seasoned salt
1 tbsp minced fresh parsley
1 tbsp shredded Parmesan cheese
In a skillet coated with nonstick cooking spray, sauté the cabbage, carrot and
onions until crisp-tender. Transfer to a greased shallow 1 quart baking dish. In
a bowl, combine the Swiss, egg, milk, and salt. Pour over the vegetables.
Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 for 30-35
minutes or until a knife inserted near the center comes out clean. Makes 2-3
servings.
Baked Cabbage Bundles
½ cup walnuts, chopped
Soy sauce
12 large cabbage leaves
Boiling water
1 cup onions, chopped
1 tsp. sesame oil
1 cup cooked brown rice
Cover walnuts with a light coating of soy sauce and roast in oven at 300
degrees for about 8 minutes. Cook cabbage by your preferred method and set
aside the 12 leaves. Cook onions in the sesame oil until golden. Combine rice,
onions, and walnuts in a bowl, adding a little soy sauce to increase flavor, if
desired. Roll the mixture into cabbage leaves and bake at 350 degrees for about
12 minutes. Serves 8.
Braised Cabbage
1 medium green cabbage
2 tbsp butter
¼ cup chopped onion
2 tomatoes, diced
1 tbsp all-purpose flour
1 cup chicken broth
Salt and pepper to taste
2 tsp finely chopped parsley
¼ cup sour cream
Quarter cabbage, remove most of the core and stem. Place cabbage quarters in
a large kettle and cover with boiling water; boil for about 10 minutes. Drain and
pat dry.
Place cabbage quarters in a covered baking dish. In a skillet, melt butter and
sauté onion until tender; add chopped tomatoes, stir in flour. Add chicken
broth and bring to a boil, stirring constantly. Add seasoning and parsley; mix
well and spoon over quartered cabbage.
Cook, uncovered, at 375 for 30 minutes, basting occasionally. Stir several
tablespoons of hot liquid from cabbage into sour cream. Pour over cabbage
and bake for an additional 15 minutes.
Cabbage Fry with Grassfed Beef
1 pound lean ground grassfed beef
Red or green cabbage, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
Salt and pepper, to taste
Fry ground beef just until done. Add remaining ingredients until vegetables are
tender.
- Cabbage Pasta Bake
- Green Cabbage & Mushrooms
- Napa Cabbage Slaw with Dill
- Sweet & Sour Cabbage
Cabbage Recipes
Cabbage Pasta Bake
Makes 4-6 servings
4 ounces spinach or plain fettuccine
1 cup thinly sliced carrots
1/2 of a 16-ounce pkg (4 cups) coleslaw mix (shredded cabbage with carrot)
1 cup reduced-sodium vegetable broth
1 tsp caraway seed
1/4 tsp pepper
1/8 tsp salt
1 (12 oz) carton low-fat cottage cheese
1 tbsp horseradish mustard
1/2 cup skim milk
1 tbsp cornstarch
1 tbsp snipped chives
Nonstick spray coating
1/2 cup crispy rye cracker crumbs
Prepare fettuccine according to package directions except omit the salt and
add sliced carrots the last 5 minutes of cooking. Drain well; set aside.
Meanwhile, in a large saucepan combine coleslaw mix, vegetable broth,
caraway seed, pepper, and salt. Bring to boiling. Reduce heat. Cover and
simmer for 5 minutes. Stir in undrained cottage cheese and mustard. Stir
together milk and cornstarch. Add to hot mixture. Cook and stir till thickened
and bubbly. Cook and stir for 2 minutes more. Stir in chives and drained pasta
mixture; toss to mix. Spray a 2-quart square baking dish with nonstick spray
coating. Turn pasta mixture into dish. Sprinkle with cracker crumbs.
Bake in a 375 degree oven for 15 to 20 minutes to till heated through and
bubbly.
Green Cabbage & Mushrooms
From Dr. Andrew Weil
1 tbsp extra virgin olive oil
1 large onion, halved and sliced thin
6 cups finely shredded red cabbage
½ cup applesauce
¼ cup balsamic vinegar
2 tbsp maple syrup
1 tbsp caraway seeds
salt to taste
1. Heat olive oil in large skillet or wok. Add the onion and cook until browned.
Add the cabbage, stir until well combined, and cook until cabbage softens,
about 3 minutes.
2. Meanwhile, combine the remaining ingredients in a small bowl. Add the
mixture to the cabbage and continue stirring until heated through.
3. Add salt to taste. Serve warm or cold.
Napa Cabbage Slaw with Dill
6 cups thinly sliced napa cabbage
2 carrots, grated
2 tbsp. minced fresh dill
1 tsp. sugar
¼ cup olive oil
1 ½ tbsp. red wine vinegar
Salt and pepper to taste
In a large bowl combine the cabbage, carrots, and dill. In a small bowl
combine the sugar, oil, vinegar, salt and pepper. Pour over vegetables and toss
well to combine. Serves 4 to 6.
Sweet & Sour Cabbage Salad
1/4 C olive oil
2 1/4-pounds red cabbage, thinly sliced (about 12 cups)
1-2 T sugar
2/3 C balsamic vinegar
1 t celery seed
Heat oil in large pot over medium heat. Add cabbage and sauté until slightly
wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar and
celery seed. Reduce heat to medium-low; simmer until cabbage is
tender-crisp, stirring often, about 10 minutes. Season to taste with salt and
pepper. Cool, then refrigerate. Makes a beautiful cold salad. Makes 6 servings.
Makes 4-6 servings
4 ounces spinach or plain fettuccine
1 cup thinly sliced carrots
1/2 of a 16-ounce pkg (4 cups) coleslaw mix (shredded cabbage with carrot)
1 cup reduced-sodium vegetable broth
1 tsp caraway seed
1/4 tsp pepper
1/8 tsp salt
1 (12 oz) carton low-fat cottage cheese
1 tbsp horseradish mustard
1/2 cup skim milk
1 tbsp cornstarch
1 tbsp snipped chives
Nonstick spray coating
1/2 cup crispy rye cracker crumbs
Prepare fettuccine according to package directions except omit the salt and
add sliced carrots the last 5 minutes of cooking. Drain well; set aside.
Meanwhile, in a large saucepan combine coleslaw mix, vegetable broth,
caraway seed, pepper, and salt. Bring to boiling. Reduce heat. Cover and
simmer for 5 minutes. Stir in undrained cottage cheese and mustard. Stir
together milk and cornstarch. Add to hot mixture. Cook and stir till thickened
and bubbly. Cook and stir for 2 minutes more. Stir in chives and drained pasta
mixture; toss to mix. Spray a 2-quart square baking dish with nonstick spray
coating. Turn pasta mixture into dish. Sprinkle with cracker crumbs.
Bake in a 375 degree oven for 15 to 20 minutes to till heated through and
bubbly.
Green Cabbage & Mushrooms
From Dr. Andrew Weil
1 tbsp extra virgin olive oil
1 large onion, halved and sliced thin
6 cups finely shredded red cabbage
½ cup applesauce
¼ cup balsamic vinegar
2 tbsp maple syrup
1 tbsp caraway seeds
salt to taste
1. Heat olive oil in large skillet or wok. Add the onion and cook until browned.
Add the cabbage, stir until well combined, and cook until cabbage softens,
about 3 minutes.
2. Meanwhile, combine the remaining ingredients in a small bowl. Add the
mixture to the cabbage and continue stirring until heated through.
3. Add salt to taste. Serve warm or cold.
Napa Cabbage Slaw with Dill
6 cups thinly sliced napa cabbage
2 carrots, grated
2 tbsp. minced fresh dill
1 tsp. sugar
¼ cup olive oil
1 ½ tbsp. red wine vinegar
Salt and pepper to taste
In a large bowl combine the cabbage, carrots, and dill. In a small bowl
combine the sugar, oil, vinegar, salt and pepper. Pour over vegetables and toss
well to combine. Serves 4 to 6.
Sweet & Sour Cabbage Salad
1/4 C olive oil
2 1/4-pounds red cabbage, thinly sliced (about 12 cups)
1-2 T sugar
2/3 C balsamic vinegar
1 t celery seed
Heat oil in large pot over medium heat. Add cabbage and sauté until slightly
wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar and
celery seed. Reduce heat to medium-low; simmer until cabbage is
tender-crisp, stirring often, about 10 minutes. Season to taste with salt and
pepper. Cool, then refrigerate. Makes a beautiful cold salad. Makes 6 servings.
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