fresh veggies: cabbage

My dad's got so much fresh produce at his stand right now, it's hard to keep up with him.  One thing I always take advantage of is his cabbage.  They're cheap (75 cents!) and huge.  I can usually get a couple meals out of one, so here are a few ideas for you that we love at our house.

 

1.  Cabbage Rolls

 

1 lb. hamburger

1 cabbage

Cooked white rice (1-2 cups)

A chopped onion

salt & pepper

2 t. garlic powder

1 egg

1 can beef broth

1 can tomato soup

 

 

Wilt your cabbage (put it in a large pot with a couple inches of water - let it steam for about 15 minutes).  While doing that, cook your rice.  Combine raw beef, rice, onion, s & p, garlic powder and egg in a bowl.  Mix well.  This is your filling.  Carefully pull off a leaf of the cabbage, scoop in filling and roll it up, tucking in the sides as you go.  Continue pulling off leaves until your filling is gone.  Place all cabbage rolls into a casserole dish (I use a Corningware with higher sides, or a dutch oven works well too).  Mix together beef broth and tomato soup in separate bowl, then pour over cabbage rolls.  Cover and bake for 2-3 hours at 350°.  Goes well with mashed potatoes and sweet corn!

 

 

 

 

2.  Cabbage & Noodles

 

This is awesome as a side dish with pork chops or as a main dish.

 

1 1/2 sticks butter

1 medium head of cabbage (cut into small pieces)

1 chopped onion

parsley to taste

spiral noodles

salt & pepper

 

 

Boil water and make your noodles according to package directions.  Melt butter in a skillet/dutch oven.  Add cabbage (will be overflowing), coat with butter and let simmer for a few minutes.  Add onion, s & p, and parsley.  When your cabbage is tender (about 20 minutes), combine with noodles.  Easy!

 

 

 

 

3.  Coleslaw

 

People are very picky about their coleslaw, but this is how Jeff and I love it.  Also, I usually just eyeball my measurements so make sure you taste the dressing before adding it to your cabbage.

 

1/2 a head of cabbage (cut whatever way you like - we like small strips)

 

For the dressing (in a bowl, mix):

About 2 T. sugar

About 2 T. red wine vinegar

A few sprinkles of celery seeds (found in the spice aisle)

A big spoonful of mayonnaise (1/2 cup?)

 

Make sure you taste it and adjust to your liking.  Add to cabbage and mix well.  I also let it sit in the fridge for at least a half hour to settle.  It's delicious!