Cabbage With Rice

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (8 ounce) can tomato sauce
• 1/2 cup long grain rice, uncooked
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 1 small head cabbage, chopped
• 1 cup shredded colby cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat the oil in a large skillet over medium heat. brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. drain liquid from pan.
• stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). spread mixture into an ungreased 9x12-inch baking pan. top with cabbage and colby cheese.
• cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

pav bhaji

Ingredients

• Servings: 4
• 1/2 cup vegetable oil
• 2 teaspoons chopped garlic
• 1 teaspoon finely chopped green chile peppers
• 1 cup chopped onions
• 2 teaspoons grated fresh ginger
• 1 cup chopped roma (plum) tomatoes
• 2 cups cauliflower, finely chopped
• 1 cup chopped cabbage
• 1 cup green peas
• 1 cup grated carrots
• 4 potatoes, boiled and mashed
• 3 tablespoons pav bhaji masala
• salt to taste
• 1 tablespoon lemon juice
• 8 (2 inch square) dinner rolls
• 1/2 tablespoon butter
• 1/4 cup finely chopped onion
• 1 tablespoon finely chopped green chile peppers
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat the oil in a wok over medium heat. saute garlic and green chile for 30 seconds, then stir in onions and ginger. cook until onions are brown. add tomatoes, and cook until pasty. stir in cauliflower, cabbage, peas, carrots and potatoes. season with pav bhaji masala. cover, and cook for 15 minutes, stirring occasionally. season with salt, and stir in lemon juice.
• toast the dinner rolls, and spread lightly with butter. serve garnished with chopped onion, green chile and cilantro.

Grilled Cabbage

Ingredients

• Servings: 6
• 1 head cabbage, cored
• 1 tablespoon butter
• salt and ground black pepper to taste
• 1 pound bacon

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• fill the hole created from coring the cabbage with butter, salt, and pepper. roll bacon slices and stuff into hole in cabbage. lay any leftover bacon slices over the top of cabbage. wrap the whole cabbage in aluminum foil.
• cook cabbage on preheated grill until tender, 45 to 50 minutes. remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.

Posole Soup

Ingredients

• Servings: 4
• 2 pounds lamb loin
• 2 teaspoons salt
• water to cover
• 4 cups hominy
• 2 tablespoons chili powder
• 1/2 cup shredded cabbage for garnish
• 1 small head cabbage, shredded
• 1 tablespoon onion
• 1 lime, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• in a large pot over high heat, combine the lamb, salt and water to cover. bring to a boil and reduce heat to medium low. allow to simmer for two hours, skimming foam as necessary.
• remove from heat and take the bones out of the stock. cool and de-fat the stock. remove lamb from bones and return meat to stock. add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
• serve by placing soup in bowls. each diner then adds their own cabbage, radishes, onion and lime juice to taste. eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

Cabbage On The Grill

Ingredients

• Servings: 8
• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat grill for medium heat.
• cut the cabbage into 8 wedges, and remove the core. place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. season to taste with garlic powder, salt, and pepper. seal cabbage in the foil.
• grill for 30 to 40 minutes on the preheated grill, until tender.

grandma jeanette's amazing german red cabbage

Ingredients

• Servings: 4
• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple vinegar
• 3 tablespoons water
• 1/4 cup white sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• place butter, cabbage, apples, and sugar into a large pot. pour in the vinegar and water, and season with salt, pepper, and clove.
• bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

helga's russian borscht

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 pound lamb stew meat, cut into 1/2-inch cubes
• 1 onion, peeled and finely chopped
• 3 1/2 quarts beef broth
• 1/4 cup red vinegar
• 2 tablespoons lemon juice
• 1 1/4 pounds cabbage, cored and shredded
• 1 1/2 pounds ripe tomatoes, diced
• 2 pounds beets, peeled and diced (tops reserved)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pint sour cream
• 1/4 cup chopped dill

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 50 mins


• heat canola oil over medium-high heat in a large stockpot until very hot. add the cubed lamb, and sear until well browned. stir in the onion, and cook until tender and translucent, about 2 minutes.
• pour in the beef broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lamb and beets are tender, about 2 hours.
• chop the beet tops, stir into the borscht, and simmer an additional 15 minutes. season to taste with salt and pepper. garnish the soup bowls with a dollop of sour cream, and a sprinkling of dill after ladling in the soup.