ISO: Favorite Cabbage Recipes
October 22nd, 2012 | 
Author: I have a HUGE head of cabbage to do something with and was just wondering if anyone has a favorite recipe to share. Just started a new folder for cabbage recipes and am starting with this one from Sue Freeman…how fascinating! I hope Sue and her family are doing ok. It’s been so long since we’ve heard from her. Has anyone heard from her and can just let us know?
Cabbage: Calenda Cabbage
posted by SueFreeman 02-14-101 9:30 AM
The history of this amazing recipe. It is a recipe from Melrose Plantation from many generations ago. A black woman won her freedom from slavery also found a way to free her 14 children and some other relatives and bought a plantation. It was one of only 5 successful plantations run by freed slaves. This is her recipe.
1 small head of cabbage
1/3 cup regular rice cooked and cooled
1 cup finely diced cooked chicken
1/2 cup finely diced cooked ham
1/2 tsp. Salt and pepper
Cheese sauce (recipe follows)
Paprika
Core Cabbage. In a large sauce pan or stock pot cover cabbage with water and season with salt and cook til tender. Approx. 20 to 25 minutes. Drain and reserve liquid. Cool cabbage.
Combine rice, chicken, ham, salt and pepper and mix well. Set aside.
Cut a piece of cheesecloth big enough to hold cabbage and dampen it. Lay it out flat and lay Cabbage on the cheesecloth. With the cored out part up. Start from outer layer and pull each leaf down and separate. You want it to remain whole, and when all leaves are separated it will look like an opened flower.
Now starting at the center, fill spaces between leaves with rice and meat mixture keeping the cabbage whole. Gently returning the cabbage back to it’s round shape. (It won’t be tight and round, it will look like a stuffed flower.)
When all leaves are stuffed, pull up opposite sides of the cheesecloth and tie tightly. Pull up opposites of other two sides of cheesecloth and tie tightly. Twist the cabbage so the cheesecloth is tightly bound. Tie the top of the knot with twine to hold it.
Return to pan with 1 cup of reserved broth, cover and simmer for 20 minutes. (It won’t burn)
While this is cooking again make Cheese Sauce.
Cheese Sauce: In a small saucepan melt 2 Tbl. butter or margarine. Blend in 2 Tbl. flour, 1/4 tsp. salt and a dash of pepper. Add 1 1/4 cups milk and cook stirring constantly til mixture is thickened and bubbly. Stir in 1/2 cup shredded sharp American Cheese. Heat til cheese is melted.
To serve: Remove cabbage from pot and drain. Put cabbage on a plate and untie the cheesecloth and lay cheesecloth out. Put another plate over the top and turn it over so the core part of the cabbage is on the bottom. You should have a smooth top. Remove Cheesecloth and cut into wedges and serve with cheese sauce.
Posted in * Recipe Requests
Cole Slaw
1 small head cabbage
3 or 4 large carrots
1/2 cup raisins (optional)
light mayonnaise
Method
Quarter and scrub the cabbage ( the tighter the leaf the better) Peel the carrots and cut in half across the carrot. Chop in the food processor or use the old “knuckle buster” and grate. Use enough mayonnaise to hold everything together well after mixing. Toss in raisins and stir in well if desired.
Colcannon 3 pounds potatoes 1 small cabbage 2 large carrots 1/2 pound salt pork Method Peel and cut potatoes into quarters. Cut cabbage into wedges and slice thinly.* Peel and shred carrots. Cut salt pork into 1 inch cubes Boil potatoes over medium heat in a Dutch oven.until fork tender. In a large pot boil cabbage until tender but still crisp. Fry saltpork until golden on all sides When poatoes are ready drain and mash with a small of butter and cream stir in the cabbage, carrots and salt pork serve warm. * I tried grating but it turned out a bit mushy and I could n’t get thhe cabbabe into my food proceessor so i don’t know if that would work or not just as a time saver.
Thanks ABBE! Forgot all about Colcannon. Maybe that’s what will be on the menu for tomorrow. For whatever goofy reason, I seem to only make that for St. Patrick’s Day. We like it too. The Coleslaw also sounds good. Was wondering if I could make and freeze some stuffed cabbage rolls for the freezer. My one friend cut her big head into chunks, blanched it, drained it, cooled it and froze the wedges to have all winter for stews, etc. That cabbage has been waiting for about a week. Good thing the weather has been so cool out in the mudroom! Thanks again. How are things going with you and the family?
LOL I made some Colcannon for Thanksgiving. my son bought the cabbage and it was huge I only used 1/4 of it and I froze the rest. I’ll be making it again next week with baked ham.
I make this slaw in the Winter months, in the Summer I just use oil, lemon juice and salt.
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Cole Slaw by Mean Chef at recipezaar
I use this dressing all the time
1 head napa cabbage, shredded (I use cabbage)
2 carrots, grated
1/4 cup vinegar (wine or cider)
1 tbsp honey
1 tsp salt
1/2 cup mayo
1 tbsp Dijon mustard
1 tsp celery seeds (I have never added this)
Mix dressing ingredients together.
Toss with cabbage and carrots.
We also really like this:
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Cabbage With Green Peas posted by Chef Dudo at recipezaar
My changes in brackets
1 head green cabbage
1-1/4 cups frozen peas
2 tbsp oil
2 tsp whole cumin seeds (2 tsp gr.)
2 bay leaves
1/4 tsp turmeric (use more)
1/4 tsp cayenne
1 fresh hot chili pepper, finely chopped
3/4 tsp salt
3/4 tsp sugar
1 tsp garam masala or curry
Core the cabbage and slice into fine long shreds.
Preheat the oil over medium-high heat in a large heavy skillet.
When hot add the cumin and bay leaves, cooking for just a few seconds. Add the turmeric and then the cabbage stirring to mix well. Add the cayenne, chili, salt and sugar, stir to mix.
Cover and reduce heat to a simmer and cook for 7 minutes, or until vegetables are crisp-tender. May need to add a little water. Taste and add some curry or turmeric. Add peas and heat until thawed. Remove from heat, add the garam masala, stir gently to mix and serve.
My m-i-l always froze her stuffed cabbage rolls in small containers to be taken out as needed. They were great
sorry about all the extra stuff in my post. Tried to clean it up, but obviously was not successful.
Thanks Fruffy! PatB has the same issue with her recipes being scattered all over the place. ?????? We love having them anyway you’re willing to post them! I’m home today until around three so am on fast-forward and not sure when I’m going to get these veggies taken care of. Another big head of cauliflower and a couple spaghetti squash are out there waiting for me too. Hurt my back at Mom’s with the cleaning/cleanout, which is yet another issue. Sometimes I think we humans are just one big issue!!!! Speaking for myself anyway! This back thing is dragging me down, and it is definitely not in the plan! Oh well…this too shall pass. It is what it is. Hopefully that cabbage is keeping well with the coolness. The heating element in that blasted clothes dryer died so now I’m hanging clothes out too until it’s fixed. It is all fixed other than some pipe or something DH has to pick up today. Happy, happy dance about that! I like to hang things outside but not because of necessity! Spoiled…….ugh…. AND…my plan was to pick up a half bushel of onions and one or two of apples today. Instant healing of the back would be fabulous about right now!
Hi Sherry,
Hope you and all Mimi’s posters weathered Sandy okay. What a terrible storm.
I make this recipe not long ago and need to make it again. It was very good. Not healthy, maybe, but good and easy.
Creamed Cabbage
5 c. shredded cabbage
2 Tbsp. white sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 c. heavy cream
1-1/2 c. dry bread crumbs
Preheat oven to 325 degrees. Place cabbage in a 2 quart casserole. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs. Bake for 1 hour.
Sounds good. I’ll be messing with cabbage today too…great timing! Wonder if it would work with plain milk? Maybe have to thicken a little….This just may be on the dinner table this evening! Thanks you! We were spared from that horrible storm other than a lot of rain, wind, and a short power outage yesterday. We’ve been praying for those who were hit so hard. My inlaws lost everything in the Florida hurricane years ago. Very devastating.