Conference turris::cooks

    Does anyone have a good recipe for Stuffed Cabbage?  All I have
    is a crockpot recipe, and I'd like one for a conventional oven.
    

    For the filling...
    
    1-1/2 lbs lean ground beef
    1 cup cooked rice (not minute rice)
    1 tsp salt
    1 tsp ginger
    1/2 tsp freshly ground pepper
    1 egg, slightly beaten
    
    Mix all ingredients together.
    
    For the cabbage... an old trick my mother taught me... take a large
    head of cabbage and put it in the freezer overnight.  In the morning,
    take it out and let it defrost in a pan on the counter.  The leaves
    wilt nicely and are very easy to remove.
    
    For the sauce...
    
    2 - 28 oz cans of whole, peeled tomatos
    1/4 cup cider vinegar
    1/4 cup brown sugar
    2 tsp ginger
    1 tbsp salt
    2 cups sliced onions
    1 cup burgundy
    
    Combine all ingredients in a large dutch oven.  Bring to a boil
    and then turn the heat down and simmer for 1 hour.
    
    Assemble cabbage rolls.  Put as much filling in each leaf as it
    can comfortably hold.  Roll it up and secure it with a wooden toothpick
    or tie it with a piece of kitchen twine.
    
    When all rolls have been assembled, layer them in the dutch oven
    so that the sauce covers them.  Simmer for 1 to 1.5 hours.
                    
    I usually shred the remaining cabbage (after I have removed the
    large leaves for the rolls) and add them to the pot.
    
    Serve over white rice.

    
    	While the cabbage rolls are baking put some sauerkraut on top
    	of the cabbage rolls.
    
    						jim

    This is my own recipe:
    
    Handful of leftover cooked turkey bones
    2 medium onions, chopped
    2 tablespoons olive oil
    Half cup chopped bacon
    2 teaspoons caraway seeds
    1 teaspoon yellow mustard seeds
    Half cup brown lentils (soaked for 2 hours & drained)
    2 cloves fresh garlic, chopped (optional)
    Enough roughly chopped cabbage to fill the saucepan
    
    Break the turkey bones in two (to allow the marrow to come out).
    Heat the oil in a heavy-based saucepan and fry the onion, bacon,
    mustard seeds, caraway seeds, turkey bones and garlic for about
    2 minutes.  Add the cabbage and the lentils, cover with water, bring to
    the boil, and simmer for about 1-1/2 hours.  Serve with fresh, warm
    crusty bread.  (Personally, I like to add a little Tabasco as well!)
    

    Cabbage and Potato Soup 
    
    1 1/2 quarts of chicken broth
    
    1 potato diced
    1/2 red pepper diced
    l clove garlic minced
    2 slices bacon/pancetta/or prosciutto diced-your choice
    1/2 head of cabbage chopped in medium size pieces
    A small amount of red cabbage if desired for added color, etc.
    Salt & pepper
    Olive oil
    
    Place broth in large pot, bring to a slow simmer.
    
    Add approximately 2 T of olive oil to a skillet, add all the vegetables,
    bacon, pancetta or prosciutto and saute.  Add a small amount
    of broth, salt and pepper and cover.  Cook until potato is tender.
    Add vegetables to broth - Serve
    
    Compliments of Pasquale - don't know his last name, but he is an
    Italian Chef that sings wonderfully while he is cooking.
    
    Haven't tried this soup, but did try one other of his and it was
    good.                         
    
    As an added note, I had a vegetable soup in one of our good local
    Italian restaurants.  The vegetables were crisp tender.  It was
    delicious and I couldn't imagine how they had accomplish
    this.  I think that this may be the method they used and will give it
    a try soon.                         
    
    Enjoy!
                                  
    Flo

    Cut one head cabbage in chunks about 1 inch by 1 inch or so
    
    Put in pot.....cut about 3 good size onions and add to pot
    
    Add 1 or 2 cans canned tomatoes cut into pieces....then add
    one can tomatoe sauce
    
    Add one ham bone along with about 3 cups chopped ham.....
    Now THATS what really gives cabbage soup its flavor.....I only
    make this when Ive had a "real" ham...then the leftovers are great
    
    Add a few tbs vinegar and 1 tbs sugar
    
    Bring all to boil then reduce to simmer and cook for about an hour
    
    Absolutely delicious and a meal in itself.....Oh, and when adding
    the ham, dont forget to add some of the fat and/or skin....
    
    Rick

    Copied without permission,  COUNT OUT CHOLESTEROL COOKBOOK
    
    A co-worker of mine has tried and enjoyed this recipe...
    
    Serves 8
    
    8 cups vegetable or chicken stock (homemade or prepared)
    1 medium onion, chopped
    2 medium-sized all-purpos potatoes, cubed with skins on
    3 rib celery, sliced
    1 large tomato, chopped
    1/4 teaspoon celery seed
    1 small head of cabbage, shredded
    1/4 cup copped parsley
    1/2 teaspoon paprika
    1/4 teaspoon pepper
    salt to taste
    freshly ground pepper
    1/4 cup freshly grated Parmesan cheese
    
    
    In a large soup pot, heat stock with the onion, potatoes, celery,
    tomato, celery seed, cabbage, parsley, paprika, and pepper.  When the
    soup boils, reduce heat, cover, and simmer for 30 minutes until
    vegetables are tender.  Add water, if necessary.  Salt and pepper to
    taste.  Top each serving with Parmesan cheese.

    
                       CABBAGE & HAM
    
     Cabbage; Two heads of cabbage
     Carrots; four carrots
     Red potatoes; six 3inch red potatoes
     Ham; 1 2lb. ham
     
    ....................................................................
    
     Cut the cabbage heads into four quarters and place them in the 
    center of the pot or steamer, surround the cabbages with the red
    potatoes also cut into four quarters after peeling. Cut the 
    carrots into 1/8 in inches, and place next to the potatoes. Place 
    the ham atop the cabbages which are in the center of the pot, pour
    water half the level of the 1/4 cabbages but not to exceed the 
    level to reach the ham. So the ham can be steamed cooked by the 
    water while cooking the veggies. Place a cup of vinegar next to 
    the cup so it will cut back on the cabbage fumes while cooking.
    a very tasty dish serve with biscuits or good ole rice.
    
     

    Try this quick & easy soup - very little calories too!
    
                              DIET SOUP
    
    1 Package Lipton Golden Onion Soup
    3 Cups Water
    2 Cups Shredded Cabbage
    
    Dice the following vegies and add to soup stock:
    2 0r Carrots
    2 or 3 Celery Stalks
    Small piece of Turnip
    1 Large Onion
    
    Season to taste with:
    Fresh Ground Pepper
    1 Teaspoon or more Sweet Basil
    
    Cook until tender - 30 minutes
    
    

    
     How about Belgian Red Cabbage,
    
    
      1 head red cabbage, cored and thinly sliced
      4-5 apples, peeled, cored, and thinly sliced
      1 large onion sliced
      1 tsp ground cinnamon
      1/2 Cup of cider vinegar
      2 Cups of water
      1/3 Cup red currant jelly
      salt, pepper, and crushed garlic to taste
    
      Place everything in a large pot and cook until the cabbage 
     is tender <about 2hrs or about 10 minutes in a pressure cooker>.
    
      Serve with boiled potatoes and a selection of grilled sausages.
     Serve a nice rose or fruity red wine.
    
    
      -mike
    

    APART FROM THE GREAT AUSTRALIAN COLESLAW, I FRY ONIONS IN A PAN WITH
    OIL UNTIL TRANSPARENT, ADD SHREDDED CABBAGE AND FRY GENTLY UNTIL LIMP,
    THEN ADD A DASH OF MY FAVOURATE VINEGAR, RED WINE OR BALSAMIC. NICE
    WITH ROAST PORK.
    
    STUART

    
                              Ham & Cabbage
    
     Depending on the size of family, but here it goes. To feed a family 
    of four;
                              Ingredients
    
     six red potatoes
     a nice sized pre-cooked ham
     of course the ole cabbage
     two onions (own descretion if you like onions, used for flavor)
     celery
     and a cup of vinegar
    
    .......................................................................
    
      dig out the ole stew pot and peel the skin off the potatoes I prefer
    to leave them, and add water. Add water the amount half of the size of
    the potatoes and boil them. Run a knife though the middle of the
    potatoes now and then to check for softness the easier it slides though
    the more its cooked. When the potatoes are just about ready get your
    cabbage and cut the whole cabbage into fourths and surround the
    potatoes with the cabbage then set the ham upon the potatoes. Dont let
    the ham submerge into the water let the flavor of the cabbage cook into
    the ham. Then add half a teaspoon of salt if needed for flavor. The 
    vinegar is for the cabbage scent get a glass of vinegar and set it next
    to the pot, supposedly the vinegar will catch the cabbage scent. The 
    cabbage makes the ham taste great! Add celery if needed towards the end for
    again flavor if needed I add celery once and awhile not all the time.
    Let it simmer. I've also tried this with turkey ham for those who dont
    like pork ham and it taste just as great because the cabbage changes
    the taste of the ham anyway.
    
    
    
                                     Ted
    
    
                

    thank you for the responses.  i am interested in all of them.  i would
    also love the ol' australian cole slaw recipe if it isn't posted in
    this file already.  if it is, please point me to it!  thanks again!!!!
    
    cj

    My cabbage soup recipe is not written down anywhere, its a 
    combination of feedback from relatives (Polish relatives, of course!!)
    
    3 lbs. pork baby back ribs 
      (or larger chinese style ribs)
    2 heads of cabbage cut up
    bunch of carrots diced
    1 large can of peeled tomatoes
    1 large can of crushed tomatoes
    caraway seeds to taste
    vinegar to taste
    pork broth (stock)
    salt
    pepper
    
    Par boil ribs and reserve about 3 cups of liquid for soup.
    
    Add all ingredients in a large pot with liquid and simmer away.  
    Add ribs when veggies start to soften and keep simmering.  
    Serve with dark (pumpernickle) bread and butter.
    
    This recipe is strictly from memory, if I forgot anything, I'll
    write it in later.
    
    Brigit

    This is rather like pasta in Italy, everyone has their own recipe.
    
    1 cabbage (white)
    1 stck celery
    1 apple
    dozen walnut halves
    tablespoon white wine vinegar
    teaspoon of dijon mustard
    cup mayonnaise (I left a recipe somewhere in this file)
    3 tablespoons cream
    
    Remove outer leaves of cabbage and the core. Shred finely. Put in bowl,
    cover with a damp cloth and chill in refrigerator overnight.
    
    Cut celery and apple (peeled) into tiny matchsticks and chop walnuts
    coarsely. Mix this into cabbage. Blend vinegar and mustard in a bowl
    (DO NOT USE PLASTIC, HIDEOUS STUFF!) stir in mayonnaise, then cream and
    mix the dressing into the cabbage. Serve at once, because it will not
    keep. Great with a steak. There are umpteen variations to this and the
    best way to have it is at a BBQ at a pub in OZ.
    
    Anybody want to know about stuffed cabbage leaves?
    
    Stuart
    

    
                        Seafood Salad
    
      1 cabbage
      1 lb. imitation carb
      1 container of colesalw dressing (kraft)
    .............................................................
     
      Slice up a whole cabbage into thin slices 
    then shred your imitation or real crab. Then 
    add your cole slaw dressing, just that simple
    add dressing according to your taste. I prefer
    not to overdress it that way if it does'nt get
    eaten that day or night it will not get soggy.
    Like most salads. You can add shrimp also,I 
    prefer just crab though.
    
    
    
                                  Have a nice one and enjoy,
    
                                      Ted

    A bit like .3, but now bake some onions lightly with a 
    'lot' of curry (tablespoon, or more if you like). Add 
    white wine or bouillon, but don't let it cook too long, 
    that takes the flavor away.
     

    
    
			Marinated Cabbage Salad

	** Must be made at least 12 hours ahead of time **

	Roughly chop and mix together:

	1 small head red cabbage
	1 small head green cabbage (or half a large head)
	5-6 whole scallions, with green tops
	4 oz. slivered almonds

	Add:

	1 pkg. chicken flavored Ramen noodles, dry, broken up
                                                         
    
	Toss with following dressing:

	1/3 cup rice wine vinegar (or plain white vinegar and
    	        a dash of white wine)
	1/3 cup peanut oil
	1/4 cup sugar
	1 tsp. salt
	1/4 tsp. pepper
	1/4 tsp. garlic powder
	Seasoning from the Ramen noodles pkg.
	6 or 7 drops sesame oil (or more, to taste)

	Refrigerate overnight.  Toss well.

    

    I am looking for a recipe for a cabbage/noodle dish that you bake.  I
    suspect Polish origins -- as the lady who fixed this dish
    immigated from there years ago.  As this person passed away I can only
    hope to recreate the dish.
    
    The dish was made up of equal portions of cabbage and noodles -- the
    broad egg noodle variety.  It was baked in a pyrex dish, without a lid,
    and the top was a little crusty.  When served there was a small amount
    of liquid in the dish, but not much and it had some delicate seasonings -- 
    and I can't remember what they might have been. 
    
    I would guess you would not precook the cabbage, but might precook the
    noodles.  The liquid may have been chicken broth.  Any help? 
    Suggestions?
    
    Thanks

    It sounds like a variant of a noodle kugel with cabbage.  I think
    there are kugel recipes elsewhere in this file.

    I think the Frugal Gourmet's "Immigrant Ancestor" cookbook has such a
    recipe.

    Checked 2149.* Kugel ... nope, not it.
    
    re -1 I have the "Immigrant Ancestor" -- I'll check tonight -- thanks.
    

    Could you please post the recipe from "Immigrant Ancestor".  I
    saw him make this on TV and tried it by memory. It came out pretty
    good, but probably will be much better if I follow the recipe. 
    
    Much appreciated, Brigit

    Sorry this isn't the recipe from Immigrant Ancestor, but it's
    another good cabbage recipe nonetheless.  I was just introduced
    to this recipe by my German future-father-in-law.
    
    
    Braised Red Cabbage and Apples (from Fanny Farmer cookbook)
    ___________________________________________________________
    
    Melt 4 tablesspoons of bacon fat (I had to use Crisco instead)
    in a large frying pan.
    
    Add 2 tablespoons of sugar and saute until brown.
    
    Add 1 small onion, chopped, and saute until browned.
    
    Add 4 cups shredded red cabbage, 
    2 medium apples, peeled, cored, and chopped,
    2 tablespoons white vinegar,
    1/2 teaspoon caraway seeds,
    salt and pepper to taste, and
    1/4 cup of water (or red wine)
    
    Simmer for about an hour and enjoy.
    
    Noranne

    Help!  I need a vegetarian stuffed cabbage recipe.  Mom used to make it
    with ground beef, but I need a vegatarian version for a meal which I
    have to prepare.  Something on the spicy side would be nice!
    
    -dave

    Dave, 
    
    When I'm looking for a non-meat sub for ground beef, I turn to my
    ever-ready pile of frozen tofu.  I make my own tofu but you don't have
    to.  Just freeze tofu in amounts you think you'll be needing, when the
    time comes to use it, let it thaw and shred it or break it into
    crumbles - the texture of thawed tofu is much like ground beef - and
    it will soak up the flavors of your dish.
    
    Dana

    how about stuffing with a mix of bulgur and lentils  instead of ground
    meat and rice?  Use the same spices, garlic, oregano, lemon juice, etc. 
    
    meg

    Hmmmm... both suggestions sound good.  I heard another involving (of
    all things) crushed almonds or walnuts.  Sounds interesting.  Whatever
    I do, there'll be plenty of garlic and chopped vegetables. Maybe I'll
    try 1/2 with the cracked tofu and half with the bulgar/lentils.
    
    Spices (other than garlic)?  I was thinking maybe strong on the cumin!
    
    Thanks
    -dave

    Dave,
    
    Traditionally in our househole (and in Frank's)  the spices tend to go
    heavy on Garlic, onions, oregano, and lemon juice.   after rolling up
    the  leaves we usually pour tomato sauce (with more garlic and oregano)
    over the rolls and baking that way.
    
    meg