Cabbage Hamburger Relish Recipes

Steps:

• 1. In a large pot, brown the ground beef with the garlic and onion. Don't drain the fat (if you use high-fat ground beef, you may want to remove part of the grease, but some is needed for flavor-this is still a very low-calorie dish).
• 2. Chop the cabbage coarsely (large chop) and add on top of the ground beef. Add salt and pepper. Cover kettle. Push cabbage down if necessary. It will cook down quickly. Reduce heat to low. Cook until the cabbage is tender...about 45 minutes.
• 3. Stir hamburger and cabbage together, and serve in bowls.
• 4. Variation: When the cabbage is tender crisp, stir in a large can of chopped tomatoes with the juice (and maybe a dash of cayenne pepper and ¼ -½ tsp. of turmeric, if we're in the mood for a little heat.). Add a can of Ro-Tel tomatoes or ½-1 cup of chunky salsa, if desired. Continue cooking until the cabbage is done and the tomatoes are hot. Stir everything together and serve in bowls. This variation will be more like soup, although it still won't have a lot of liquid. Sometimes we add some brown Minute Rice right at the end, too. If you do this, you need to increase the liquid somehow: add some tomato juice or water or chicken broth. As you can see, this is a very forgiving recipe that will let you adjust it to your "taste of the day" or the taste of the people you're serving it to.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

Steps:

• Cut cabbage in half and core. Shredded cabbage, carrots and bell pepper to size of grain of rice. Best thing to do this with is food processor.
• Mix Cabbage, carrots, bell pepper & horseradish with mayonnaise.
• Add vinegar and continue to stir until blended.
• Add salt, black pepper, & sugar. stir until blended. Seal in lidded containers...quart jars with lid is ideal for this. Refrigerate till well chilled. Stir before serving. This is good on grilled hamburgers and hot dogs.

Steps:

• Combine first four ingredients in saucepan, boil 1 minute.
• Pour hot mixture over slaw.
• Chill.
• In a covered dish relish will keep for up to one week.

Steps:

• In a nonreactive container, combine cabbage, peppers, and onions. Sprinkle with salt, and toss to combine. Cover, and refrigerate overnight.
• Remove cabbage mixture from refrigerator, and drain, discarding liquid. Rinse cabbage mixture with cold water, and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth, and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture, and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet.
• Ladle relish into jars. Cool on a wire rack to room temperature. Cover, and refrigerate for up to 2 weeks.

Steps:

• Brown the ground beef dry in a large non stick pan.
• While the beef is cooking remove the stem from the cabbage and quarter it. You can leave it quartered if wanted, I do from time to time but I like it better when I slice the cabbage. I usually take the quarters and slice it into relatively thin 1/2" strips. It cooks quicker that way.
• After the beef has been browned add the cabbage, can of stewed tomatoes and the soy sauce. Cover and simmer for 30 minutes or until the cabbage is done. Don't add any water as the cabbage will release plenty as it cooks. Enjoy!