Italian Cabbage Wedges

1 medium head cabbage cut into 6 wedges and cooked
6 slices mozzarella cheese,
Dried oregano leaves.
Place cooked cabbage wedges on serving plate. Place a slice of mozzarella cheese on each cabbage wedge and sprinkle with oregano leaves. Microwave until cheese just melted.
To any of the following soups add cooked ham or ham hocks, soup bones, cut up roast, or browned hamburger to make a complete meal.
Hearty Vegetable Soup
24 ounces of a vegetable juice
2 cups water
1 small head green cabbage finely chopped
1 medium onion chopped
3 medium carrots sliced
1 medium stalk celery chopped
2 TBS instant beef bouillon.
Heat all ingredients to boiling, reduce heat, and simmer for 1 hour until vegetables tender.
Skinny Cabbage Soup
6 green onions
2 bell peppers
3 cup chopped fresh tomatoes
1 bunch celery
1 head cabbage
1 pkg Lipton onion soup mix
Seasonings of your choice
Cut up vegetables, cover with water, and boil fast for 10 min. Reduce heat to a simmer, add seasonings of choice, and continue cooking until tender. Eat as much as you want; won’t add calories.
Cabbage and Seafood Soup
½ head cabbage
1 onion chopped
3 cloves garlic minced
1 can chicken broth
2 cup chopped fresh tomatoes
2 lb cod or 2 lb shrimp, or a mixture
Cook cabbage, onion, and garlic with a little added salt until almost tender.
Add broth, wine, tomatoes and seafood. Simmer until thoroughly hot and seafood cooked through.
Coleslaw Dressing
1 cup sugar
1 tsp dry mustard
½ small onion
1 cup vegetable oil
½ cup vinegar
1 tsp salt
1 tsp celery seed
Place all ingredients in blender starting with the liquids. Blend well until dressing is thick. This can be used as a dressing for cucumbers as well as cabbage.
Another Coleslaw Dressing
½ cup sour cream
½ cup mayonnaise or salad dressing
1 TBS sugar
½ tsp dry mustard
½ tsp seasoned salt
¼ tsp pepper
Mix ingredients together and serve over 4 cups shredded cabbage.
Fabulous Coleslaw
Dressing ingredients
¼ cup vegetable oil
2 TBS lemon juice
2 TBS mayonnaise
2 tsp sugar
¼ tsp salt
¼ tsp pepper
Salad ingredients
2 slices bacon
3 cups shredded cabbage
½ cup shredded carrot
½ cup yellow summer squash chopped into ½ inch pieces
½ cup chopped cucumber
½ cup chopped bell pepper.
In small mixing bowl whisk together dressing ingredients.
Fry bacon crisp and drain bacon on paper towel. Reserve drippings and add 2 TBS to dressing whisking to mix.
In large salad bowl toss cabbage and chopped vegetables. Add dressing, toss lightly and crumble bacon on top. Chill.
Alaska Cooperative Extension Coleslaw
1 quart chopped cabbage
½ green pepper, chopped
¼ cup diced sweet pickles
½ small onion, chopped fine
1 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
1 cup vinegar
2/3 cup vegetable oil
Mayonnaise or salad dressing to taste (about 1 cup) (optional)
In large salad bowl combine cabbage, green pepper, sweet pickles, and onions; mix well.
Add remaining dressing ingredients to medium sized bowl and mix well with a hand blender. (You can make with dressing with or without mayo.)
Pour dressing over cabbage mixture and mix well; Chill.
HINT: I find the dressing recipe to be very large and only use ½ on this recipe. Can refrigerate the remainder for later use.


Corny Coleslaw
5 cups shredded cabbage
1 ½ cups canned corn (cut fresh off blanched sweet-corn also works great)
2 TB finely chopped onion
½ cup sour cream
½ cup mayonnaise
2 TB sugar
2 TB lemon juice
1 tsp prepared mustard
½ tsp salt
½ cup salted peanuts
In a large bowl combine cabbage, corn, and onion.
In a smaller bowl combine remaining ingredients except peanuts, and mix thoroughly.
Pour the dressing mixture over the coleslaw and toss to coat. Chill.
Just before serving stir in the peanuts.


Hawaiian Coleslaw
4 cups shredded cabbage
1 (11 oz) can mandarin oranges
1 small can crushed pineapple drained
½ tsp salt
¼ tsp ginger
¼ tsp nutmeg
1 TBS mandarin orange juice
¼ tsp pepper
½ cup mayonnaise or salad dressing
Place cabbage in large serving bowl.
Drain mandarin oranges reserving juice. Add mandarin slices & drained crushed pineapple to cabbage and toss lightly.
Mix together seasonings, 1 TBS mandarin orange juice, mayonnaise, and pepper. Mix into coleslaw and chill before serving.
Baked Cabbage
1 large head cabbage
1 cup milk (or cream is richer and better)
1 can cream of mushroom soup
Salt and pepper to taste
Grated cheese of choice
In greased casserole place shredded cabbage.
In small bowl mix milk, cream soup, salt, and pepper. Bake 25 min at 350 degrees until cabbage is done.
Add grated cheese over top and brown lightly.
Oriental Salad
1medium head cabbage
6 sliced green onions
2 pkg Oriental noodles scrunched up
½ cup slivered almonds
3 TBS sesame seeds
Dressing Ingredients
½ cup oil
½ cup vinegar
2 TBS sugar
Seasoning pkgs from Ramen noodles
1 TBS soy sauce.
Brown almonds, sesame seeds, and crushed noodles in a 325 degrees for 10 min.
Toss together shredded cabbage, green onions, toasted seeds, and Ramen noodles.
Mix dressing ingredients and pour over cabbage mixture at least 20 min before serving.
Note: Mix only what can be eaten as the nuts and noodles in the mixture get soggy.
Taco Cabbage Salad
1 head cabbage chopped
4 tomatoes chopped
1 onion chopped
1 lb ground beef browned
1 pkg taco seasoning (reserve 1 TBS)
Cheddar cheese , amount of your choice
1 bag nacho chips, broken
Dressing Ingredients
1 cup 1000 island dressing
1 T taco seasoning
½ cup sugar.
When ready to serve, mix together chopped cabbage, tomatoes, and onion.
Add browned hamburger mixed with taco seasoning.
Add dressing mixture just before serving. Then add broken bag of nacho chips and Cheddar cheese.
This makes a large salad for a party and must all be used as chips become soggy. Can mix up only ½ of ingredients at a time and make into 2 salads.
Porcupines in Cabbage Patch
1 lb ground beef
1 egg
½ cup chopped onion
2 TBS vegetable oil
1 cup cooked rice (1/2 cup raw)
1 tsp salt
¼ tsp pepper
1 small head cabbage
2 to 3 cup chopped fresh tomatoes
Large pinch of thyme and dried parsley
Mix ground beef, egg, onion, cooked rice, salt and pepper. Make into small 1 inch meatballs and fry quickly in vegetable oil.
Place shredded cabbage into bottom of greased casserole. Put meat balls on top of cabbage and cover with chopped tomatoes. Sprinkle with thyme and parsley.
Bake at 350 degrees for 45 min or until cabbage is tender.
Swedish Cabbage Rolls
12 large cabbage leaves
1 beaten egg
¼ cup milk
¼ cup chopped onion
1 tsp salt
¼ tsp pepper
1 lb ground beef
1 cup cooked rice (1/2 cup raw)
1 8 oz tomato sauce
1 TBS brown sugar
1 TBS lemon juice
1 T Worcestershire
Core cabbage. Place in large saucepan in boiling water for about 10 minutes or until outer leaves loosen easily. Remove 12 large leaves and remove hard part of center rib so they fold more easily.
Combine milk, egg, onion, salt, pepper, beef, and cooked rice.
Place ¼ cup mixture in center of cabbage leaf. Fold in sides, roll ends over, and place in buttered casserole.
Combine tomato sauce, brown sugar, lemon juice, and Worcestershire. Pour over cabbage rolls and bake at 325 degrees for 1 ½ hr.
Cabbage Chili
1 lb beef browned and drained
3 fresh tomatoes chopped fine
1 can kidney beans
1 head cabbage chopped
2 onions chopped
1 bell pepper chopped
3 hot peppers chopped fine
2 tsp cumin
2 tsp curry powder
Salt and pepper to taste
Mix all ingredients and simmer for 1 hour.
Saucy Ham and Cabbage
1 cup raw white rice
1 large head cabbage chopped
3 cup diced carrots
1 cup milk
1/3 cup onion
1 can condensed Cheddar cheese soup
2 TBS Dijon mustard
1½ cup cubed ham
In 3-quart saucepan bring 1 cup water with rice to boil.
Stir in cabbage, carrots, onion, and ½ cup milk and cook on low until rice and vegetables are almost tender, stirring occasionally.
Whisk together condensed soup, remaining ½ cup milk, and mustard in medium bowl.
Add to vegetable and rice, mixing well and continuing to cook for 5 min, stirring frequently.
Add 1 ½ cup cubed ham and heat through.

Colcannon (serves 4)
2 cups shredded green cabbage
5 TBS milk (or more if needed)
1 ½ cup diced potatoes
1 large leek, chopped
Pinch of nutmeg
1 TBS butter, melted
Salt and pepper to taste
Add cabbage to a pan of boiling, lightly salted water, and cook for about 5 to 7 minutes. Drain and set aside.
Meanwhile in a separate pan, over medium heat, bring the milk to a boil while stirring constantly. Add the potatoes and leek. Reduce heat and simmer for 15 to 20 minutes or until vegetable are cooked through. Stir frequently. (You may need to add a little extra milk.)
Stir in the ground nutmeg and thoroughly mash the potatoes and leek together. Add the well-drained cabbage to the potato mixture and mix well.
Spoon the mixture into a warmed serving dish, make a hollow in the center, and pour in the melted butter. Serve immediately.

Crockpot Corned Beef and Cabbage
3 carrots cut in 3 inch pieces
¾ lb corned beef brisket
1 to 2 onion, quartered
1 cup water
1 head cabbage cut in wedges
Put all ingredients except cabbage in crock-pot in order listed and cook 7 to 8 hours on high.
Before serving remove beef and vegetables to a serving platter, leaving liquid. Add cabbage to liquid and simmer, in crock-pot casserole, on stovetop for 10 to 15 minutes until cabbage is tender. Stir occasionally. Serve with meat.

St Patrick’s Colcannon (8 servings)
3 lbs red potatoes, quartered
1 small head cabbage, cored and shredded
½ cup butter
1 tsp minced garlic cloves
4 green onions, sliced (or 1 leek, sliced thinly)
¾ cup very warm cream
1 lb corned beef cut into cubes and warmed (or 1 lb ham, cubed)
Cook potatoes until tender.
Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage; cover and simmer until cabbage is soft. Drain well.
Melt ½ cup butter over low-medium heat. Stir in garlic and scallions or leeks and sauté until tender.
Drain potatoes and mash with white pepper to taste. Fold in onion/butter mixture, cream, cabbage, and beef or ham. Sprinkle with green onions to garnish.

Beef Lentil Soup
1 lb ground beef
1 ½ quart water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1 cup diced bell pepper
½ tsp pepper
½ tsp dried thyme
1 bay leaf
1 tsp salt (optional)
2 beef bouillon cubes
1 pkg (10 oz) frozen chopped spinach, thawed
In a large kettle brown beef and drain.
Add all other ingredients except spinach. Bring to a boil, reduce heat, and simmer uncovered for 1 to 1 ½ hrs, until vegetables are tender.
Remove bay leaf, add spinach, and heat through.

Cabbage and Sea Food Soup
½ head cabbage
1 onion, chopped
3 garlic cloves, minced
1 can cream of mushroom soup
1 can chicken broth
2 lb cod or 2 lb shrimp
White wine
2 to 3 cups chopped fresh tomatoes
Cook cabbage, onion, and garlic until tender.
Add broth, soup, and tomatoes and simmer ½ hour.
Add cod and continue to simmer until flaky, or shrimp and cook until done.

Welsh Miners Soup
2 pints chicken stock
8 trimmed leeks cut into ½ inch pieces
1 medium cabbage, chopped
1 onion, thinly sliced
Salt, pepper, or seasonings of choice
Garnish: Cheddar cheese and 6 slices toast cut into 9 squares per toast
In large pan or Dutch oven bring chicken stock to a boil. Drop in vegetables and simmer for 45 minutes. Add seasonings to taste.
Place in soup bowls and top with shredded cheese and toast.

Sweet and Sour Cabbage Soup (8 to 12 servings)
2 lb cabbage
1 ½ cup finely diced onion
½ diced carrots
¼ cup diced celery
3 to 4 fresh tomatoes, skinned and chopped
1 tsp crumbled dill weed
2 tsp dried basil
Pepper to taste
1 cup undiluted apple juice concentrate
Cut cabbage into quarters, remove core, and shred.
Bring water to boil. Add cabbage, onions, celery, carrots, and tomatoes, and bring to boil again.
Add dill weed, basil, and pepper. Cover and simmer 2 hours.
Add apple juice concentrate, bring to a boil, and cook over medium heat for 15 minutes.
Serve hot and accompany with rye bread.

Irish Bacon and Cabbage Soup
½ lb Irish bacon, diced
2 large potatoes, peeled and cubed
1 can (15 oz) diced tomatoes with juice
2 cups chicken stock or as needed
Salt and pepper to taste
2 cups thinly sliced cabbage
Fry bacon in Dutch oven until brownish but not crisp. It should still be soft; drain off excess fat.
Stir in all other ingredients except cabbage. Bring to a boil and then reduce heat and simmer for 20 minutes or until potatoes are tender.
Stir in cabbage and simmer until cabbage is tender.
HINTS: This soup can simmer a long while to mingle flavors and is great reheated. If using chicken stock, you do not need to add salt.

Oktoberfest Soup
2 TBS vegetable oil, divided
2 TBS butter, divided
3 knockwurst cut in 1 inch slices
3 bratwursts cut into 1 inch slices
1 red onion, quartered and thinly sliced
1 medium red cabbage, quartered and shredded
1 tsp caraway seed
Salt and pepper to taste
1 – 12 oz bottle dark beer
1 quart chicken stock
2 cups tomato sauce
2 TBS Worcestershire sauce
1 bay leaf
3 TBS finely chopped parsley
2 red or golden delicious apples, peeled and diced
Juice of ½ lemon
In a big soup pot over medium -high heat, add 1 TBS vegetable oil and 1TBS butter. Add the cubed “wursts” and brown on all sides for 5 minutes.
Remove browned sausages and add other TBS oil and butter. Add onion and cook for 2 minutes.
Add caraway seed and cabbage, and season with salt and pepper. Cook for 10 minutes, stirring frequently.
Add the beer, cook down 1 minute (uncovered). Then add stock, tomato sauce, Worcestershire, bay leaf, and stir. Add “wursts” back to pot.
Cover the pot and bring the soup to a boil for 2 to 3 minutes. Then simmer 10 minutes with lid removed, until the cabbage is tender.


RED CABBAGE RECIPES

German Red Cabbage

2 TBS butter
5 cups shredded red cabbage
1 cup sliced apples
1/3 cup cider vinegar
3 S water
¼ cup white sugar
2 tsp salt
¼ tsp pepper
¼ tsp ground cloves
Put all ingredients in large pot and bring to medium boil. Cover and simmer until cabbage is tender, about 1 ½ hour.

Chinese Chicken Salad (4 servings)

¼ tsp salt
2 boneless chicken breasts (about 1 lb)
1 head red cabbage thinly sliced (about 6 cups)
1 red bell pepper, seeded and diced
2 carrots, peeled and grated
1 can drained water chestnuts
1 can bamboo shoots
4 green onions, white and green parts, sliced
¼ cup dry roasted peanuts, chopped (optional)
2 TBS apple cider vinegar
4 tsp soy-sauce
1 TBS honey
1 TBS grated fresh ginger
2 garlic cloves, cut into quarters
Heat a skillet over high heat, lightly coat with vegetable oil, and add cut up chicken. Cook until chicken is done.
Place cabbage, pepper, carrots, chestnuts, and bamboo shoots in a bowl.
Place cider vinegar, soy-sauce, honey, ginger, and garlic in covered jar and shake well to mix, or blend with hand whipper.
Add chicken to vegetables, toss to mix, drizzle with dressing, and sprinkle with green onions and peanuts.