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Cabbage

Submitted by ypm on Tue, 07/28/2009 - 09:37

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.