Unlike your DH I love cooked cabbage but am not big on coleslaw. I like it cut into wedges and cooked in stews, sauted and seasoned with butter and garlic to serve as side and stuffed whole or as cabbage rolls.

One of my favourites is Greek Style Cabbage rolls.

Home Cookin Chapter: Recipes From Thibeault's Table

Whole Stuffed Cabbage
===============
1 large Savoy cabbage
large pot of boiling water
1/4 cup butter
1 Tablespoon olive oil
2 onions, peeled and sliced
1 bay leaf
2 cups hot chicken stock
1 can chopped tomatoes

For the Stuffing

1/2 onion chopped
2 tablespoons chopped parsley
2 tablespoons butter or margarine
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
1 cup of rice, slightly under cooked.
1 egg beaten (optional)

.
Place Cabbage in large pot of boiling water, turn off heat and let sit
for 10 to 15 minutes. This will soften and loosen the leave

Prepare stuffing:

Cook rice and drain
Saute onion and garlic and add to ground pork. Add chopped parsley,
rice, herbs and salt and pepper. Add egg if using (I normally don't)

Remove Cabbage from water and drain. Spread out the leaves, leaving
them attached, until you get to the center of the cabbage. Starting
with the inside leaves, spread some of the rice mixture in to each
leaf. Reshape the cabbage as you fill each leaf. When the cabbage is
stuffed place a couple of strings underneath and bring up and tie at
the top. This will maintain the cabbage shape while cooking.

Bring the stock and the tomatoes to a simmer and added the sliced
onions and the bay leaf. Lower the whole cabbage into the broth and
cover tightly. Simmer on low heat for about 2 hours, or until the
cabbage is tender.

When ready to serve, remove strings and cut the cabbage into wedges.
Serve with the cooking liquid and sour cream.

Home Cookin Chapter: Recipes From Thibeault's Table

Cabbage Rolls
=============

1 large Savoy cabbage
large pot of boiling water

1 Tablespoon olive oil
2 onions, peeled and sliced
extra garlic cloves

2 cups hot chicken stock
1 can chopped tomatoes

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or margarine or olive oil
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

.
bring some water to boil in a large pot. Add the cabbage and steam for
10
minutes to soften leaves.

Remove leaves and return cabbage to pot if needed. Continue removing
leaves.

Saute onion until soft and add chopped garlic, and parsley.

Mix the ground pork with the rice, onions, garlic and parsley,, season
with
salt and pepper and herbs.

Fry a small piece to test for seasoning. Add more if needed.

Cut onions into slices and place in bottom om covered roasting pan. Add
some cracked garlic cloves.

Add 2 cups of chicken broth and one can of tomatoes coarsely chopped.

Place cabbage rolls on top of onion mixture and cover tightly. I cover
with
foil and then the lid.

Bake in oven until cooked approximately 1 1/2 hours at 350 to 375°.

Serve with some of the juices from the pan and some sour cream.

Option for Greek Cabbage Rolls

Replace rosemary and thyme with with fresh chopped dill and lemon zest
to taste.

Cook in chicken broth. Add three or four garlic cloves to the pan.
Cover cabbage rolls and bake until tender.

serve with an Avgolemono sauce. Add some fresh chopped dill to the
sauce just before serving.

Slice it thin, slice some onions thin. Fry a few pieces of bacon, then remove from the pan. Fry the cabbage and onions in the bacon fat, add salt, pepper and some mustard powder. Crumble the bacon on top and serve. My college roomie was Polish and she used to make it this way...delicious. I don't like boiled cabbage, so when I make corned beef I serve some boiled and some this way.
Ann , your cabbage looks good. I haven't made it in a long time. My mil and her sister always made it as well as pierrogi. I am thinking of having a little Octoberfest..make homemade kielbassi, etc., and the cabbage rolls would be great. Thanks for the recipe. MIL is gone now, and never wrote any of her recipes down.

Saurkraut? You can make it right in the jars...........
Check the Harvest forum and do a search or email bejay.

My Hungarian mother makes something similar to Kathleen's recipe. This is the basic (I sometimes sub kielbasa for the bacon)

HUNGARIAN CABBAGE AND NOODLES

1/2 lb. wide noodles
1 sm. head cabbage
6-8 slices bacon
Salt
1 tsp. sugar
Black pepper (lots!)

1. Boil noodles in salted water until soft; drain and rinse. 2. Cut up cabbage, very fine, then in little pieces. Salt and set aside for 20 minutes. Squeeze out thoroughly. 3. Cut up bacon. Cook in large frying pan. When pieces are crisp, remove bacon from pan. Leave 4 tablespoons bacon grease in pan, then add cabbage. Sprinkle with sugar and pinch of black pepper. Saute until golden brown. 4. Add cooked noodles, blend together. Add bacon pieces. Serves 4.

Boo, this is the one Jim and I like. Btw, I have picky eaters, so oftentimes, I omit the radicchio.

Wilted Cabbage Salad with Bacon and Cashel Blue Cheese

Dressing

7 ounces of bacon, cut into 2" pieces
2 tablespoons EVOO
1 garlic clove, chopped
1 small white onion, sliced
3 tablespoons apple cider vinegar
Salt & Pepper to taste

Salad

2 tablespoons EVOO
1 head savoy cabbage, thick ribs removed, leaves sliced
1 carrot, julienned
Leaves from 3 italian parsley sprigs
½ head radicchio, thinly sliced
½ cup crumbled blue cheese

To make the dressing: Sauté the bacon in the olive oil over medium heat until bacon begins to crisp up. Remove the bacon and place on paper towels to drain.
Add garlic and onion to the pan and sauté for 1 minute. Remove from heat and carefully add the vinegar. Scrape the bottom of the pan to loosen the fond. Season with salt and pepper.

To make the salad: Heat the olive oil in a large skillet over medium heat. Add both cabbage and carrot. Cook, for a few minutes or until cabbage wilts. Transfer to serving bowl. Add the parsley, radicchio, reserved bacon and cheese to the warm cabbage mixture. Toss with the dressing. Serves six.

Sol

Sauerkraut

(source: The Splendid Grain - by Rebecca Wood)

Makes about 3-1/2 cups - easy to make using a quart canning jar.

1 large head cabbage, green or purple
1 T. sea salt
1 T. caraway seeds (optional)
1-2 cloves garlic (optional)

Remove any coarse or dry outer cabbage leaves. Cut the cabbage lengthwise into sections. Grate on the small holes of a hand grater or with the small blade of a food processor. Mix the cabbage with the salt and caraway seeds and garlic, if using. Pack firmly in a wide-mouthed quart jar, filling it almost to the brim.

Use a pint jar small enough to fit inside the wide-mouth jar as a weight. Fill the small jar with water and cover tightly. Place on top of the grated cabbage. Set the jars on a plate (I use a glass deep-dish pie dish) to collect any overflow that might occur. A brine will form and rise to the surface within 24 hours. The water-filled jar will keep the cabbage submerged in the brine.

The kraut will be ready in 3 to 5 days, or when it has a pleasant and tangy fermented flavor and each piece is translucent rather than opaque. Remove the small jar. Wash the sides of the wide-mouthed jar and cover. (May be stored, tightly covered, in the refrigerator, for 3-4 weeks.)

Note: One-quarter-inch grater holes are ideal. Larger cabbage shreds yield inconsistent results with this pickling technique.

I love it the way Caliloo makes it, but I add onions and garlic to it as well.

Kathleen, try some bacon in your recipe next time! It's good!

Shaun, I do, I put the bacon that I cooked all over the top, LOL. You missed it!

An Ina Garten recipe - so quick, simple, yet delicious.

Sauteed Cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

D'OH! Bring on the bacon! I see it now! hahahahahah!

This is now a favorite!

Claremont Salad Recipe
8 servings
from the Claremont Diner in Verona, New Jersey (perhaps no longer in business?)

2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons of salad oil
1 tablespoon of water
1 teaspoon of salt
1 cucumber (sliced)
1 carrot (sliced)
1 green pepper (sliced)
1 bermuda onion (sliced)
3/4 head of cabbage (shredded)

Shake the sugar, vinegar, salad oil, water, and salt together in a large jar and pour the mixture over the vegetables. Leave the vegetables and mix at room temperature for two (2) hours.

Put it in the refrigerator over night. Will keep several days in the refrigerator.

Teresa

Thanks all for the recipes! I'll be picking two heads later this week and would have been overwhelmed.

Kathleen, my Mom used to make cabbage with bacon just as you described and it was so good. She did not have a recipe either and did not know what it was named so she called it Wilted Cabbage.

I completely forgot about it and have not had it in years!

Michelle

Theresa....as of 2 years ago the Cleremont diner was still there on Bloomfield avenue in Verona...didn't stop in so don't know if they were still serving "The Slaw"...
I make cabbage rolls very differently than Ann.
Cabbage Rolls from
Sara Rosen from Stevie Fishman

Separate cabbage leaves by putting head of cabbage in a large pot of boining water and letting it sit for 20 minutes or so.
Separate out individual leaves and fill with the following:
Mix together....
2 pounds lean ground beef
1 egg
1/2 cup beef broth.
1/4 cup uncooked long grain rice.
2 cloves fresh garlic, crushed
Pepper to taste
Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a tooth pick.
Meanwhile....shred the rest of the cabbage, an onion, a couple stalks of celery finley sliced and a carrot chopped fine, and a 1 pound 12 0oz can of whole tomatoes.
Place cabbage rolls in a Dutch oven alternatly with a mixture of the veggies in layers.
Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar, juice of a lemon and a crushed clove of garlic.
Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over all.
And bake in a 250 degree oven for 4 hours......check often to see that it doesn't cook dry.

Here's another slaw...but I mix this ahead and allow to mellow.
Alaska cole slaw
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

Linda C

Your post reminded me of a recipe I made many years ago. It's from the La Leche League cookbook Whole Foods for the Whole Family published in 1981. We liked this dish a lot -- it was very rich and tasty.

Picky Eaters Baked Cabbage
(Fussy Children's Favorite)

1 1/2 lb. cabbage, shredded
1 C. medium white sauce*
dash of ground nutmeg
1/2 tsp. salt (or less)
dash of pepper
1 C. chopped peanuts
1 C. grated cheddar cheese

Steam cabbage just until tender-crisp. Season white sauce with dash of nutmeg, salt, and pepper. In greased 4-qt casserole, arrange layers of cabbage, sauce, peanuts, and cheese, ending with cheese. Bake at 425 degress for 15 minutes.

*White Sauce
2 T. butter
2 T. flour
1 C. milk
1/4 tsp. salt
dash of pepper
Melt butter over low heat. Blend in flour until smooth. Gradually add milk, stirring constantly. Cook over medium heat until sauce thickens and comes to a boil. Reduce heat and simmer 2-3 minutes to remove floury taste.

I just made a Cabbage " sort of soup." Very easy to make.
Put a cut up cabbage into a large pot with about 2 quarts of water and add Chicken Soup stock to taste or you can use 2 Quarts of College Inn Chicken Broth. Add a cup of rice. Simmer this until the cabbage and rice are cooked.
In the meantime add your favorite spices. Garlic Powder, Onion Powder, 3 Bay Leaves, and about 3 tablespoons of Tomatoe Puree or Ketsup. Add more water if it thickens too much and Chicken Soup Stock to taste. That's it! Delicious
Lou

I'm glad people are still posting recipes. I'll be picking tonight if it doesn't rain.

Thanks again!

I know I'm one of those weird people who like soup in the summertime, but this is one of my favorites. I use all milk and I use 2%, I never put cream in anything anymore.

Creamed Cabbage Soup
Yields: 8 servings

2 cups chicken broth
1 medium onion, diced
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
Chopped fresh parsley

DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

I also like sweet and sour cabbage, although I usually use red cabbage. Green cabbage works nearly as well and my girls like it if I add bacon.

Sweet and Sour Cabbage
4-6 servings

1 1/2 lbs cabbage, thinly sliced
1 tablespoon shortening (or butter)
1 onion, larger than a walnut, chopped
1 1/2 cups water
1/2 cup vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon caraway seeds (or to taste) (optional)
2 teaspoons flour

Brown the onion in the shortening, only to a golden color.
Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.). Put cabbage in; sprinkle with caraway seed if you wish. Boil for 1/2 hour. Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.

Annie

Calling Peppi! She served a wonderful cabbage the night she had us all to dinner. I know she picked and canned it herself.
Unfortunately cabbage doesn't love me, so I only had a taste, but DH would have gone wild for it!

Boo: If you pick mine do I get a Gold Star ???
LOU

LOUISIANA CABBAGE

4 slices of bacon
1/2 pound smoked polish or Andouille sausage, sliced
1 medium onion, chopped
1/2 to 1 pound shrimp, shelled & deveined
1 pound cabbage, cut up
1 bay leaf
1/2 tsp crushed basil
1 can chicken broth
1/2 broth can of water
Salt, pepper and dash Creole seasoning (optional Creole seasoning)
1 -2 tsp. cornstarch

Fry the bacon until crisp in a large skillet over medium heat.
Remove bacon from the skillet, drain and crush into pieces
Add the sausage and cook in the bacon drippings until lightly browned on both sides.
Remove sausage, and drain off all fat except for 3 tablespoons.
Saute the onions until tender.
Add the shrimp, cabbage, bay leaf & basil.
Pour in the broth, water and sausage.
Stir well, and simmer about 10 minutes until cabbage is just wilted.
Season to taste with salt & pepper.
Stir in the cornstarch mixed with 1 tablespoon of water.
Cook until just thickened.Sprinkle the bacon over the cabbage
Serve over hot, fluffy cooked rice.

This will make 4-6 servings.

How lucky you are to have fresh just picked cabbage :)

Lou, LOL! I was planning on picking the cabbages tonight, but we're having a roaring thunderstorm right now.

Now I have a craving for Cabbage Rolls.......hmmmmm.....

Korean Cabbage Kimchi

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
[anchovy paste, to taste - my addition]

Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Makes about 1 1/2 Quarts

from The Joy of Pickling by Linda Ziedrich

It's best to use the Korean red chili powder for this to get the right flavor. Every time someone mentions cabbage, I have to go to the fridge and eat some Kimchi. The kimchi I buy in Koreatown has shrimp sauce or anchovies added to it, and so you might want to add that to the recipe. I don't like too strong of an anchovy flavor, however. You could also make sauerkraut, but I don't have a recipe for that.

Lars

Lars: I'm not trying to be smart but when I was a cook in Korea and
the Korean KP's came into the kitchen after eating Kimchi,
we had to run them out, because the smell was so BAD !!!
Is this Kimchi different than the one made in Korea ???
I think they used a large, sort of Radish and buried the crock for a long while, to ferment.
The Korean Rice ,I liked. It was double the size .
Lou
LOU

I made Teresa's Claremont Salad Recipe the other night. DH likes a snack when he gets home from work and I thought it would be perfect and it was.

I used green and purple cabbage, red and orange sweet pepper and with the carrots it was so colorful and a perfect summer salad. I also used walnut oil but next time I am going to try Sesame Oil.

Michelle

I picked one cabbage head when I got home from work last night. The others didn't seem quite ready yet. I plan on making the Claremont Salad recipe to go with the Crockpot French Dip Sandwiches posted on the thread below. I think it'll complement the dish nicely. I have more cabbages growing in the garden so keep the recipes coming!

Thank you
Boo

My aunt gave me this one:

1 head cabbage cut up
1 onion chopped
1 apple chopped
1 heaping Tbsp sugar
salt & coarsely ground pepper
water - about 1 to 1-1/2 cups

Put in a covered pot over med heat. After 5-10 minutes, reduce heat to low. Continue cooking for about 45-50 minutes, adding water as needed to keep from scorching.

The apple and onion are delightful with the cabbage and the dish could not be easier.

I should be able to pick another head this weekend. I made the Claremont Salad Recipe. It got a thumbs up from both me and the DH (DH is NOT crazy about cabbage).

So many recipes, so little time...

bringing this back up since I didn't even see it the first time around..