Best Country Cabbage Recipes

COUNTRY CABBAGE SOUP

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.

ASIAN STIR-FRIED CABBAGE & COUNTRY SMOKED SAUSAGE

Steps:

• 1. Add peanut oil to a large medium high heated skillet, fry sausage golden brown for 2 minutes on both sides.
• 2. Add onion, green pepper, garlic, ginger and red pepper flakes to the skillet. Stir fry until onion is translucent.
• 3. Add cabbage to skillet. Stir-fry for about 10 minutes. Add remaining ingredients and cook for an additional minute or so.

HEARTY COUNTRY HAM AND CABBAGE SOUP

Steps:

• Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
• Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
• Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

COUNTRY PORK RIBS & CABBAGE

Steps:

• 1. Heat your oven to 325° F.
• 2. Place the cabbage, onion, and potatoes in the bottom of a Dutch oven.
• 3. Heat a couple of tablespoons of oil in a pan over medium-high heat.
• 4. Add seasoned pork ribs and cook until browned on each side. Remove pork and place over cabbage. Pour off fat.
• 5. Combine vinegar and brown sugar in a small bowl.
• 6. Add to frying pan, stirring to remove browned pork bits from bottom of pan.
• 7. Pour over ribs and veggies.
• 8. Cover & bake for 2 hours or until the internal temperature reaches 155° F.

COUNTRY BEAN, BEEF AND CABBAGE SOUP

Steps:

• Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
• Cook beef over medium heat until it's crumbly and no longer pink.
• Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
• Bring to a boil over high heat; cover and simmer for about 15 minutes.
• Add cabbage and beans, turn heat up to high and bring to a boil.
• Cover and simmer on low heat for 20 minutes.
• Remove bay leaf and serve.

COUNTRY CABBAGE

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.

COUNTRY LIMA BEAN AND CABBAGE SOUP

Steps:

• 1. In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.

COUNTRY CABBAGE SOUP RECIPE - (4.5/5)

Steps:

• In a large soup pot, brown the ground beef, garlic and onion; drain. Add the tomatoes, cabbage, celery, broth, bouillon granules salt and pepper and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste. Notes: The original recipe came from a little cookbook that my friend, Nancy, found in the supermarket checkout. The basic idea sounded good and easy, but I found that it needed a few tweaks. Even after making a few changes, I think it would lend itself to more perking up. It's very good, and my husband liked it a lot, but it's a bit on the bland side. I suspect that at least one ingredient was left out of the printed recipe because there was no liquid called for other than the tiny bit in the canned tomatoes. I added some broth, the garlic, bouillon and sweetener. The celery took the longest to cook so I think I might cook it along with the ground beef and onion to speed up the cooking time. The nice thing about this soup is how quick it is to throw together. Although I marked this soup as suitable for induction, I recommend sticking with a small serving because of the tomatoes.

TEXAS COUNTRY CABBAGE

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.

COUNTRY BEAN SOUP W/ SAUSAGE AND CABBAGE

Steps:

• In a wide 8 quart pot or dutch oven, heat 2 tbls. oil until hot.
• Stir in garlic, onions, carrots, thyme and rosemary.
• Saute until vegetables soften, about 10 minutes.
• Stir in broth, 4 cups water, cabbage, lima beans, and sausage.
• Bring to a boil, reduce heat and simmer , partially covered, for 45-55 minutes or until beans are tender.
• Stir in potato and macaroni.
• Simmer uncovered for 10-15 minuted or until cooked through.
• Season to taste.

BIALA KAPUSTA Z ZASMAZKA (WHITE CABBAGE COUNTRY STYLE)

Steps:

• Place cabbage in the pot with bay leaf and allspice seeds, pour vegetable broth and boil. Meanwhile fry the bacon in the skillet until golden brown and fairly crunchy. Take out the bacon from the skillet and put to the cabbage but leave the bacon fat in the skillet. Now fry the onion on the remaining fat, add a bit of sugar and salt for taste. When onion is soft mix thoroughly 2 tbs of flour with cold water and add to the onion. Stir carefully and add some hot water from the cabbage. Continue adding and stirring until the mixture is fairly smooth then add everything back to the cabbage. Add salt, pepper, cumin and continue cooking until cabbage is soft.

STUFFED CABBAGE OLD COUNTRY STYLE

Steps:

• Take the head of cabbage and wrap in plastic and put it in freezer a day ahead.The next day let thaw and remove the core of the cabbage. This can be done in advance also.
• After the cabbage is thawed and core removed, start separating the leaves from the cabbage and set aside. They will come off easier than blanching.
• PLEASE NOTE:I USED BRATSWORTH NOT POLISH SAUSAGE, THERE IS NO CHOICE FOR BRATS.Remove the skin off the brats.In a skillet, brown the hamburger and the brats together,drain the fat then set aside.After the meat is cooled,chop the meat in a food processor until the meat is very fine.Set aside.
• Boil the rice following instructions on package,let cool and add to the meat.Chop the onion very fine and add to the mixture.
• Next, in a small bowl combine garlic,pepper,salt,basil,paprika, and thyme. Blend well and add to the meat.Set aside.
• NOW IT"S THYME to start stuffing the cabbage leaves.Using one leaf at a time, remove the small part of the leaf at the bottom that was attached to the core, this will help the leaf be a little bit more flexiable.Lay on a flat surface.Take 1,2 or 3 tablespoons of the mixture and place in the center of the leaf.Tuck the sides of the leaf in first then roll. Use a tooth pick or two to keep the rolled leaf's together.
• FOR THE SAUCE:Combine the chopped tomato's,beef broth,pizza sauce and Woreshire sauce.Mix very well and pour over the cabbage rolls.Take the remaining cabbage leafs and spread across the rolls, this will keep the moisture inches.
• These can be baked in the oven for 1 hour at 350 degrees or in a crock pot on low for 8 hours, your choice.I like them better in the crock personally.

COUNTRY CABBAGE ROLLS

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.

COUNTRY CABBAGE SOUP

Steps:

• in a large saucepan or Dutch oven cook beef over medium heat until no longer pink, drain.
• add tomatoes, cabbage, onions, and celery, bring to a boil.
• reduce heat, and simmer, uncovered for 25 minutes or until the vegetables are tender.
• add salt and pepper to taste.

OLDE COUNTRY CABBAGE & FRANKS

Steps:

• 1. Shred cabbage (food processor is easiest) Peel & cube sweet potatoes.
• 2. Cook the sweet potatoes in a covered skillet on low heat until softened. (Add oil, butter or water as needed.)
• 3. Add sausages along with the onions to the skillet. Cook until onions are very soft. Add salt & pepper to taste.
• 4. Drain and squeeze the sauerkraut until it is dry. Fold it carefully into the skillet.
• 5. Meanwhile: Cook the shredded cabbage in a large pot with a very small bit of water until softened. Add the applesauce and stir gently until combined.
• 6. Fold everything together and serve, preferably with some German Duseldorf mustard

COUNTRY CUPBOARD CREAMED CABBAGE

Steps:

• Shred Cabbage.
• Chop Celery and Carrot (fine).
• Mix the Vinager, sugar, and mayonaise together.
• Combine all ingerdiants in a large bowl.
• Let sit for 2 hour before serving.
• For best results allow to sit overnight.

COUNTRY CABBAGE CASSEROLE

Steps:

• Toast the bread and crumble.
• cook the cabbage for 8 minutes in salted water drain.
• preheat oven to 350.
• fry bacon until crisp.
• sautee onion and pepper until soft.
• toss everything together in a casserole dish and bake for about 25 minutes.