Cabbage

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

This receipe can be adapted to a crock pot.  Complete as noted through adding the cabbage and instead of simmering stove top, add all ingredients to the crock pot and set on low for about 4 hours.

2 pounds ground beef
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 small cabbage or (½ medium), chopped
28 oz canned diced tomatoes
8 oz canned tomato sauce
Salt and pepper to taste

2-3 tablespoons butter or oil
1 medium onion, thinly sliced
2 tablespoons ginger root, minced
2 garlic cloves, minced
1/2 to 1 small head green cabbage, or 1/4 to 1/2 medium head, very thinly sliced or shredded (about 3-4 cups)
1/2 teaspoon cumin seeds, crushed
salt to taste
1+ cup water

This recipe is named after our friend who likes this recipe so much.  The amounts of specific ingredients can be varied so adjust according to your tastes!

2 cups green cabbage, shredded
1/2 cup onion, thinly sliced
3 tablespoons oil
1 clove garlic, minced
1/8 teaspoon cayenne powder (or 1 tablespoon fresh minced hot pepper), or to taste!
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt to taste

1 large red cabbage, shredded
1 cup raisins
salt and pepper
1 cup sour cream
2 tablespoons vinegar
slivered almonds, preferably toasted

In large bowl, combine cabbage and raisins.  Season with salt and pepper and toss to combine.  Wisk together sour cream and vinegar.  Pour over cabbage and mix.  Refrigerate until chilled.  Before serving, top with almonds.

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

3 Tbls cooking oil
1 lb. ground beef
1 large onion
2 cloves garlic
¾ cup rice (uncooked)
½ tsp salt
¼ tsp pepper
1 can tomato sauce (28oz)
¼ cup cider vinegar
2 Tbls brown sugar
1 Tbls dry mustard
8 cups cabbage, coarsely chopped

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.