Your Produce Man - Produce News

YOUR PRODUCE MAN'S
Cabbage Recipes

BBQ CABBAGE
by KayGee's Chuckwagon Catering; Hewitt, TX
Ingredients
1 head Cabbage
1 stick Butter (or margarine) melted
2 cups BBQ Sauce
to taste Salt & Pepper
Instructions

Quarter cabbage and place in aluminum pan.

Combine melted butter and BBQ Sauce, stirring until well blended.

Pour over cabbage. Cover aluminum pan with foil.

Place pan on rack in smoker/bbq grill away from the fire.

Cook slowly for 4-6 hours or until tender.
Notes: Gary and Kay Carrigan, who own KayGee's Chuckwagon Catering, say this a very popular recipe used in their business. They also say that this is a great recipe for onions too.

RUSSIAN CABBAGE SOUP
Ingredients
1 ½ lb Chuck Roast (1” cubes)
2 cups Tomatoes (chopped, cooked)
1 ea Yellow Onion (chopped)
3 qt Cold Water
1 ea Bay Leaf
1 ea Garlic clove (minced)
1 ea Cabbage (shredded)
2 TBS Sugar
2 TBS White Vinegar
1 TBS Lemon Juice
to taste Salt and Pepper
Instructions

In a large soup pot, cover the beef, tomatoes, onion, bay leaf and garlic with the cold water. Let stand for 1 hour. Simmer, covered for 2-3 hours.

Remove the bay leaf and add the shredded Cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.

Before serving, add the lemon juice and garnish each serving with a dollop of sour cream.

MOTHER SUPERIOR’S CABBAGE SALAD
Ingredients
3 cup Cabbage (finely grated)
1 ea Onion (fine diced)
½ tsp Salt
2 ea Red Apples (grated)
1 TBS Sugar
2 TBS Vinegar
¼ tsp Pepper
½ cup Sour Cream
Instructions

In a large bowl, mix the Cabbage, Onion, salt and Apples.

In a separate bowl, mix the Sugar, Vinegar, Salt, Pepper and Sour Cream.

Refrigerate for 20 minutes before serving. Pour the dressing over the Cabbage and mix well.

FRIED CABBAGE
Ingredients
1 ea Onion (finely chopped)
6 TBS Oil
1 ea Tomato (sliced)
½ tsp Salt
½ tsp Curry Powder
1 ea Cabbage (shredded)
2 ea Carrots (sliced)
1 ea Bell Pepper (chopped)
Instructions

Over medium heat, fry the onion in oil, until lightly browned. Add tomatoes, salt and curry powder and continue to stir-fry for 3 minutes.

Add Cabbage, Carrots and Peppers. Mix well. Pour in about ½ cup water. Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.

CABBAGE/APPLE SLAW WITH BUTTER TOASTED PECANS
Ingredients
½ Granny Smith apple (cubed)
3 cup Cabbage (thin shredded)
1 TBS Lemon Juice
¼ cup Pecans
1 TBS Unsalted Butter
2 tsp Sugar
1 TBS Chives (chopped)
Instructions

In a bowl, toss together apples, cabbage, lemon juice and slat to taste.

Chop Pecans. In a small skillet, toast Pecans in butter over medium heat, stirring until fragrant.

Sprinkle sugar and salt over Pecans and cook, stirring frequently, until pecans are coated, about 1 minute.

Add Pecans and butter, and chives to the cabbage mixture. Toss to combine. Season with salt to taste.

CABBAGE WITH SHREDDED PORK
Ingredients
1 lb Pork
1 lb Cabbage (shredded)
1 ea Green Onion (chopped)
3 TBS Cooking Oil
1 tsp Salt
1 TBS Sherry
2 TBS Soy Sauce
Instructions

Slice Pork across the grain, thinly, then cut into very thin shreds.

Heat 1 TBS oil. Cook Cabbage for about 1 minute. Remove the Cabbage.

Heat remaining oil. Add Green Onions, then pork. Stir until pork loses all traces of pink.

Season with salt, sherry and soy sauce. Return cabbage and stir until mixed and heated.

CABBAGE WITH CARAWAY SEEDS
Ingredients
3 cup Cabbage (shredded)
½ tsp Caraway seeds (lightly toasted)
1 TBS Extra Virgin Olive Oil
1 ea Green Onion (chopped)
to taste Salt and Pepper
to taste Lemon Juice
Instructions

In a large saucepan of boiling salted water, cook the cabbage for 3 minutes, or until just tender. Drain it well.

Toss Cabbage into a bowl and add Caraway seeds, Oil, Green Onions, Lemon Juice, salt and pepper to taste.

CABBAGE WITH PROSCIUTTO
Ingredients
2 TBS Olive Oil
1 ea Onion (chopped)
2 lb Cabbage (shredded)
2 ounces Prosciutto (sliced thin, cut into strips)
Instructions

Heat 1 TBS oil in a large pan over medium heat. Add onion and sautee until tender, about 5 minutes.

Add remaining oil, add cabbage and cook until cabbage is tender, stirring occasionally, about 10 minutes. Add water by TBS if cabbage sticks.

Mix in Prosciutto. Season with salt and pepper.