Easy Cabbage Recipes

Your homegrown cabbage crop makes for a great side dish or main meal. These easy cabbage recipes include stuffed cabbage rolls, cabbage and rice soup and a sauerkraut recipe.


| November/December 1986



Easy stuffed cabbage recipe

Homegrown cabbage from your garden can be baked, steamed, boiled, and stir-fried, and enjoyed in salads, soups, and stews.


PHOTO: FOTOLIA/TAVIPHOTO

"Isn't there anything to do with cabbage," people have been known to ask, "besides making sauerkraut and cole slaw?" There certainly is, and a quick look through cookbooks will soon turn up any number of wonderful ways to prepare this versatile, low-calorie vegetable, which is rich in vitamin C and contains good amounts of vitamins B1, B2, and A, along with calcium, phosphorus, and iron.  

Homegrown Cabbage Recipes

Homegrown cabbage from your garden can be baked, steamed, boiled, and stir-fried, and enjoyed in salads, soups, and stews, though cooking, of course, destroys some of the nutrients. (If you notice a strong odor when cooking cabbage, you may be using too high a heat or too much water. Some people claim that half a walnut dropped in the water will eliminate the odor problem.) Here are just a few MOTHER-tested dishes we think you'll enjoy.

Cabbage and Rice Soup Recipe

3 tablespoons margarine
1 pound shredded cabbage
1 cup thinly sliced onions
6 cups homemade chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/2 cup rice
1 cup shredded Gruyere cheese
 

Melt margarine in a 4-quart kettle. Rinse cabbage and add to margarine along with onions. Cook over medium heat for about 10 minutes. Add broth, salt, pepper, and nutmeg. Simmer, covered, for 10 minutes. Add rice and cook 20 minutes or until rice is tender. Ladle into bowls and garnish with cheese. Serves 8.

Per serving: 300 cal., 13 g pro., 8 g carbo., 15 g fat, 751 mg sodium. U.S. RDA: 14% vit. A, 23% vit. C, 40% calcium.

Greek Stuffed Cabbage Recipe

1 large head green cabbage
1 recipe for stuffing (see below)
1/2 cup olive oil
1 8-ounce can tomato sauce
1 bay leaf, crushed
2 cups beef boullion
 





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