Country Cabbage Recipes

Steps:

• Fry bacon until crispy and break into small pieces (set aside).
• Rinse whole head of cabbage.
• Removing loose leaves, break into smaller pieces and save.
• Cut 1 inch thick slice off bottom of head.
• This allows cabbage to sit upright in pan.
• Break slice into smaller pieces and save.
• Cut a round circle large enough and deep enough in top of cabbage head to place your whole onion.
• Be careful while cutting the hole.
• TIP: Using onion as guide, cut circle with depth of pearing knife, cris-cross cuts inside circle at same depth, then dig out hole area with spoon.
• Save cabbage you remove.
• Using a heavy guage, deep pot, add water then place cabbage head in center, place whole peeled onion in hole in top of cabbage.
• Add all cabbage (saved above) around the head, in bottom of pan.
• Add 1/4 stick of butter on top of onion.
• combine all other seasonings (except parsley) and sprinkle on top of and around head of cabbage.
• Cover and cook on low-med heat for approximately 45 minutes.
• Add Butter as described below.
• NOTE:.
• Add remainder of butter on top of onion in 15 minute and 1/4 stick increments during cooking.
• Also, spoon stock over top of cabbage when adding butter.
• At 30 minutes, cut onion in quarters but leave in place.
• During the last 15 minutes sprinkle bacon and parsley over cabbage and onion.
• When done, onion and cabbage will have opened and fallen into a tender, delicious heap.
• Turn off heat, leave covered for 5 minutes then serve and enjoy boiled cabbage East Texas style.

Steps:

• Fry bacon until crisp.
• Remove from skillet, set aside.
• In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
• Add cabbage, sugar, salt, pepper and tomatos.
• Bring to a boil, reduce heat to medium low.
• Cover and cook 5-8 minutes.
• Top with crumbled bacon and serve.

Steps:

• In large pot of boiling salted water, blanch cabbage, one at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.
• Working from the core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off course veins; set leaves aside.
• Meanwhile, in saucepan, bring stock to boil; stir in rice. Cover and cook over low heat for 15 to 20 minutes or until tender and stock is absorbed. Transfer to large bowl.
• Meanwhile, in large skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet, cook onions, garlic, red pepper, marjoram and thyme, stirring occasionally, for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well.
• Spoon about 1/4 cup (50mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.
• Line 24-cup (6L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down. Cover with another third of the sauerkraut and another third of the sugar. Repeat with remaining rolls, sauerkraut and sugar.
• Pour tomato juice over top. Arrange a few reserved leaves over top to prevent scorching. Cover and bake in 350 oven (180C)for 1 1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.
• Serve with a dollop of sour cream.

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.

Steps:

• Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.