4 Bacon slices; chopped
1/2 lg Onion; chopped
3 1/2 c Chopped cabbage
1 c Half and half
3 Eggs
1 c Grated Gruyère cheese
1 ts Salt
3/4 ts Caraway seeds
Pepper
1 9 inch frozen deep-dish pie crust; baked according to package directions

Methods:

Preheat oven to 375F. Cook bacon in heavy large skillet over medium heat 5 minutes. Add onion and saute until tender, about 5 minutes. Add cabbage and cook until all liquid evaporates and cabbage is golden brown, stirring frequently, about 16 minutes.

Combine half and half, eggs, cheese, salt and caraway; season generously with pepper. Stir in cabbage mixture. Pour into crust. Bake until filling puffs and starts to brown, about 40 minutes. Serve warm or at room temperature.

4 c Shredded cabbage leaves
1 lb Pork shoulder boneless
2 T Bacon grease or oil
2 c Sauerkraut
2 ea Bay leaves
6 ea Peppercorns
3 ea Onions medium chopped
1 t Allspice
1 1/2 lb Smoked sauage
1 lb Smoked ham dry if possible
3 T Flour
2 T Lard or Crisco
1 c Ham stock

Methods:

Brown the pork shoulder in a large Dutch oven in the bacon grease. Remove, drain sauerkraut and save the liquid. Cook onions until clear, add cabbage & sauerkraut. Mix, add the bay leaves, allspice, & peppercorns. return the pork shoulder to the pot, cover, and cook over a low heat for 1 hour or until the pork is tender, Skim off the grease and add the ham, sausage, & sauerkraut juice. Cook for 1/2 hour. cook the flour in the lard or Crisco until golden add the ham stock and pour into the main pot stirring well. Heat to boiling and simmer until the sauce thickens. Slice the pork and sausage into manageable pieces and serve over the cabbage mixture.

2 tbs Olive oil
1 md Onion; chopped
2 lb Green cabbage; halved, cored, very thinly sliced
2 oz Thinly sliced prosciutto; cut into thin strips

Methods:

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and saute until tender and just beginning to color, about 5 minutes. Add remaining 1 tablespoon oil and cabbage and cook until cabbage is tender, stirring occasionally and adding water by tablespoonfuls if cabbage sticks, about 10 minutes. Mix in prosciutto. Season with salt and pepper.

1 1/2 pounds cabbage
2 medium onion — finely chopped
2 green chilies
8 curry leaves
1 cup milk — (half ‘n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon Bengal gram
1/2 teaspoon red chili powder
1/4 tablespoon turmeric
salt — to taste

Methods:

Heat oil in a skillet and when oil is hot add mustard seeds and Bengal gram. When mustard seeds start popping add chopped onion, green chili, salt, turmeric and red chili powder.

Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15 minutes.

Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.

Goes well with plain white rice, puri, paratha and chapathi.

2 1/2 c Lentils
7 c Water
1 sm Cabbage
1 Jar sauerkraut
1 lg Onion
1 tbs Butter
1 tbs Flour
Salt and pepper
1 1/2 tbs Caraway seed

Methods:

Put lentils and water in a sauce pan. Bring to a boil. Simmer for 30-40 min. until tender. Put sauerkraut & caraway seed in a Dutch oven. Begin warming sauerkraut. Shred cabbage and put into Dutch oven, but do not mix until cabbage has wilted ( 3-5 minutes). Mix & continue simmering them until cabbage is soft. Slice onion and saute in butter until soft (or continue cooking until brown, for a different taste) then slowly add flour to thicken mixture. Add to cabbage mixture. Drain lentils if necessary. Add lentils, salt & pepper to cabbage mixture and toss lightly. Simmer until flavors mingle. Serve hot.

3 cups chopped cabbage
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 green chiles — (to 3)
1/2 cup dried or fresh coconut
3 cloves garlic
1 small onion — optional
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon oil
salt — to taste

Methods:

Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté until browned. Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes. Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut. Stir for a few more minutes and remove from heat.

3 c. chopped cabbage
8 oz. ground chuck (raw)
1 tbsp. chopped onion
5 oz. tomato juice
Salt & pepper to taste

Methods:

Broil cabbage until tender, drain liquid and save. Cook beef in Pam sprayed skillet, drain. Drain meat on paper towels. Combine ingredients and cook on low heat for 30 to 35 minutes. If more soup is desired, add liquid from cabbage.

4 Heads cabbage
1 c Raw rice
1 1/2 lb Ground chuck
3/4 c Celery; chopped
2/3 c Bell pepper; chopped
2 c Onion; chopped
1 Chicken bouillon cube
Cayenne pepper (optional)
Salt & pepper

Methods:

Wash and core cabbage, saving loose leaves. Place cabbage heads in large roaster; cover with water and add 4 tablespoons salt. Cook until outside is tender but inside is still firm. Remove from liquid and let cool.

Cook 1 cup rice according to package directions.

In a large skillet add ground chuck and chopped ingredients; brown well. Add rice to this mixture; salt and pepper to taste. Add cayenne pepper if desired. Place loose cabbage leaves on bottom of large roasting pan, then arrange cabbage heads on leaves. Stuff cabbage with rice mixture. (It may be necessary to cut larger holes in cabbage.)

Dissolve chicken bouillon cube in 1 cup boiling water; pour into roaster. Bake covered in a 400 degree oven for 45 minutes.

10 lb Coarsely ground pork shoulder
10 lb Coarsely ground cabbage
3 lb Onion
Paprika to color
Salt and pepper to taste

Methods:

Mix well and stuff into casings. Tie off at 4″ intervals. Can be frozen. Can add 1 hot pepper.

4 c. shredded cabbage
1/2 c. chopped green pepper
2 tbsp. sugar
1 tsp. salt
1 tsp. celery seed
Dash white pepper
2 tbsp. tarragon vinegar
1 tsp. prepared mustard
1/2 c. Miracle Whip

Methods:

Combine vegetables, salt, sugar, celery seed and pepper. Combine vinegar, mustard and salad dressing into jar. Add to vegetables. Mix thoroughly. Chill. Serve.