Help! Need recipes for cabbage

[Pat]

My husband's secretary brought him four cabbage heads. Any suggestions for using them before they ruin?

Sorry, guys. It did not appear so I posted again. Now both of them are here.

[This message has been edited by Pat (edited 07-25-2000).]

[Ohioan]

Hi, Pat -- try one of these:

* Exported from MasterCook *

Cabbage Carrot Noodles (Korean)

Recipe By : Ramsay and Davis
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp sesame oil
1 1/2 cup Chinese cabbage -- coarsely chopped
1 carrot -- shredded
1/2 onion -- cut in 1" slivers
1/8 tsp grated ginger root
1 clove garlic -- minced
1 1/2 tsp toasted sesame seeds
2 Tbsp soy sauce
1/2 tsp sugar
1/2 tsp vinegar
6 ozs wheat noodles -- cooked and drained

In a wok or large skillet, heat the oil. Stir-fry the cabbage, carrots, onion, ginger, garlic, and sesame seeds over medium-high heat for 1 minute. Mix together the soy sauce, sugar, and vinegar. Add the noodles and soy sauce mixture to the vegetables. Cook for 1 minute, stirring to combine well. Serve garnished with egg strips if desired.

Source:
"Flavors of Korea"
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Per serving: 376 Calories (kcal); 5g Total Fat; (10% calories from fat); 15g Protein; 75g Carbohydrate; 0mg Cholesterol; 1084mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

* Exported from MasterCook *
Pork Tenderloin with Braised Cabbage

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 large cabbage head
1/2 pound pork tenderloin
1 teaspoon vegetable oil
1/3 teaspoon salt
1 dash pepper
2 teaspoons cider vinegar
1 teaspoon sugar

Cut the cabbage into quarters through the stem end and remove the core from each wedge. Slice the wedges crosswise into thin shreds. Trim the pork tenderloins of fat. Warm the oil in a nonstick frying pan over medium heat, and add the tenderloins. Season lightly with salt and pepper, and cook, turning frequently, until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Return the pan to medium-high heat. Add the cabbage, the 1/3 tsp salt, and the dash pepper and cook, stirring and tossing, until the cabbage is slightly wilted, about 5 minutes. Add the vinegar and sprinkle on the sugar; stir and toss to combine. Reduce the heat to low and return the pork to the pan, pressing the tenderloins down slightly into the cabbage. Cover and cook until the cabbage is tender and the pork is firm to the touch.
Transfer to a warmed plate. Slice the pork and serve on mounds of the cabbage.

Source:
"Williams Sonoma Healthy Cooking"
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Per serving: 203 Calories (kcal); 7g Total Fat; (28% calories from fat); 26g Protein; 11g Carbohydrate; 74mg Cholesterol; 439mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

* Exported from MasterCook *

Cabbage and Bean Soup

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c water
1 red onion -- diced
3 clove garlic -- minced
1 bay leaf
1 tsp soy sauce
1/2 tsp black pepper
1 pinch allspice
1 pinch thyme
1/8 tsp ground chipotle pepper -- or liquid smoke
1 sm potato -- peeled and diced
1 sm carrot -- peeled and diced
1 stalk celery -- diced
1/2 head cabbage -- coarsely chopped
1 c cooked kidney beans
1/4 c tomato paste
1/4 c water
1 pinch salt -- to taste

Boil water and add onion, garlic, soy sauce, bay leaf, pepper, allspice, thyme, and chipotle (or liquid smoke). Cover and simmer for 20 minutes. Add potato, carrot, and celery (and more water if necessary). Cover again and simmer for 30 minutes. Add cabbage and beans, and simmer uncovered until cabbage is tender. Stir in the tomato paste mixed with water. Salt to taste and serve.
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Per serving: 252 Calories (kcal); 1g Total Fat; (3% calories from fat); 12g Protein; 52g Carbohydrate; 0mg Cholesterol; 548mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[Danielle]

Hi Pat!

I have a recipe for Hearty Stirfry that calls for cabbage. It's by no means a low-fat recipe...but it's one of my favorite comfort food dishes that my mom used to make for me. It has angel hair spaghetti, thinly chopped cabbage, apple, crumbled sausage (I use turkey sausage to cut the guilt a little), and melted Monterey Jack/sharp Cheddar cheese. Oh, it's like a plate of heaven. Let me know if you'd like the recipe, and I'll post.

Danielle http://www.cookinglight.com/bbs/smile.gif

[comabri]

This is a really simple one from my great-grandmother in Czechoslovakia. It may sound bland, but if you like cooked cabbage - you may like this as well.

Haluska (hah - loosh - kah)

2 heads of cooked cabbage
1 package of wide egg noodles
1/2 stick butter

Shred the cabbage. Put it and the butter into a big soup pot. Put over med to low heat, stirring often, until the cabbage cooks down to just a couple of inches of cabbage. (This could take a couple of hours.)

Meanwhile, cook the noodles according to directions.

When all done, combine the noodles and the cabbage and mix. Wala!

This has been a favorite in my family for generations. I don't have the nutrition on it but it doesn't seem like there's very much fat.

Also, traditionally, some slovaks would add onions in with the cabbage. My mom didn't like onions - so we grew up with the basic version.

Oh - and there's always the option of stuffed cabbage!

Good luck.

[MrsReber]

Danielle- that recipe sounds great! Please post it for all of us! Sounds like a great fall meal.

[Danielle]

MrsReber--

Here you go! Recipe for Hearty Stir-fry.

Hearty Stir-Fry

1 pound spaghetti (I prefer Angel Hair)
1 pound bulk pork or turkey sausage
4 cups thinly sliced cabbage
1 medium onion, cut into wedges
1 medium apple, cut into wedges and halved
1 clove garlic, minced
1 tsp. salt
1/4 tsp. crushed red pepper
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese

Prepare spaghetti according to package; drain and set aside. In medium skillet, cook and crumble sausage until no longer pink. Drain, reserving 2 tablespoons drippings. Add cabbage, onion, apple, and garlic. Stir-fry just until tender. Stir in salt and red pepper. Add spaghetti and cook until hot. Remove from heat. Add cheese and toss to mix. Serve immediately.

Enjoy!

[ElinorC]

Here's a recipe that our family likes in the summer for a Sauerkraut Salad. (Not exactly cabbage but a relative!)It makes quite a lot so you might want to halve the recipe. However it keeps for a very long time in the fridge. Hope you like it.


* Exported from MasterCook *

Sauerkraut Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 quart sauerkraut -- drained
1 teaspoon salt
1 cup celery -- finely chopped
1 cup green pepper -- finely chopped
1 cup onion -- finely chopped
1/2 cup pimientos -- drained

DRESSING
1/2 cup canola oil
1/2 cup vinegar
1/3 cup water
1 cup sugar

Drain sauerkraut well. Chop the vegetables and mix with kraut.

Combine dressing ingredients, mix well and pour over kraut mixture. Chill 12 hours. Keeps indefinitely in refrigerator.

Yield: 16 servings.


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Per serving: 129 Calories (kcal); 7g Total Fat; (46% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 531mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates