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The cooler weather has me returning to the kitchen to prepare my favorite comfort foods. Currently, I'm working on a giant cabbage that I got at the farm market. So far, I've added it, shredded, to a pot of vegetable beef soup and made creamy coleslaw. There is a lot of cabbage left, meaning more soup, stew and a casserole are on the menu.
If your family enjoys stuffed cabbage rolls but you hesitate to make them because they're time consuming, give baked Unstuffed Cabbage a try. The same great taste in a fraction of the time.
Stuffed Cabbage Soup is another option, perfect on a chilly day served with crusty bread or rolls. It contains all the usual ingredients of cabbage rolls, except after browning the beef, the rest of the ingredients go into the pot to simmer. Freeze leftovers to enjoy later.
There's also a slow-cooker pork and cabbage stew, perfect for fall with a tasty sauce of cream of celery soup and apple cider.
So, if you like cooking with cabbage as much as I do, check out these simple and delicious recipes. They just may become family favorites.
Unstuffed Cabbage
1 1/4 pounds ground beef
1/2 cup onion, chopped
2 eggs, beaten
1 cup cooked white rice
1 tsp. salt
1 tsp. pepper
1 large head cabbage, roughly shredded
2 cups tomato juice
1 (10.75-ounce) can tomato soup
1 T. brown sugar
1 T. fresh lemon juice
2 tsps. Worcestershire sauce
Directions: In medium bowl combine ground beef, onion, eggs, rice, salt and pepper. Form mixture into balls and arrange in casserole dish. Place shredded cabbage over and around meatballs.
In a large bowl combine tomato juice, soup, brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage and meatballs. Cover dish with foil.
Bake in 400-degree F. oven for 30 minutes. Reduce heat to 325-degree F. and bake 1 hour longer, basting occasionally to keep juice on cabbage. Serves 6 to 8.
Stuffed Cabbage Soup
2 slices bacon, chopped (or skip bacon and use 1 T. olive oil)
1 1/2 pounds lean ground beef
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, chopped
5 cups packed chopped cabbage
3 cloves garlic, minced
2 (14.5-ounce) cans beef broth
3 (8-ounce) cans tomato sauce
2 (14.5-ounce) cans diced tomatoes
2 T. packed light brown sugar
1 T. Worcestershire sauce
1 tsp. paprika
1 tsp. dried oregano
1/2 tsp. dried thyme
2 bay leaves
3/4 cup uncooked long-grain white rice
1 T. fresh lemon juice
1/3 cup chopped fresh parsley, optional
Directions: In large soup pot, over medium-high heat, lightly brown bacon. Add ground beef. Season with salt and pepper and saute till beef is browned. Remove bacon and beef from pot and drain on paper-towels, reserving 2 tablespoons rendered fat in pan.
Add onion and carrots to pan and saute about 1 minute. Add cabbage and saute 2 minutes, then add garlic and cook 1 more minute.
Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme and bay leaves. Return beef and bacon to pot. Season soup with salt and pepper to taste and bring mixture to a light boil. Add rice, cover pot and reduce heat and simmer till rice is cooked through, stirring occasionally, about 25 minutes.
If soup is too thick stir in 1 cup water or beef broth to thin. Stir in lemon juice and parsley. Remove bay leaves before serving. Serve soup hot with hearty bread or rolls. Serves 8 to 10.
Pork and Cabbage Stew
(A creamy, flavorful stew from the slow-cooker.)
1- pound boneless pork shoulder, cut into 3/4-inch cubes
1 T. vegetable oil
2 (10.75-ounce) cans condensed cream of celery soup
1 1/2 cups apple cider or juice
2 medium red potatoes, cut into 1-inch chunks
3 medium carrots, sliced
1/4 tsp. caraway seeds
1/4 tsp. pepper
3 cups coarsely chopped cabbage
1/2 cup milk
Directions: In large skillet brown pork in oil over medium-high heat. Using slotted spoon transfer pork to 3 quart slow-cooker. Stir in soup, apple cider, potatoes, carrots, caraway and pepper. Cover and cook on high for 3 1/2 hours.
Stir in cabbage and milk. Cover and continue to cook another 2 1/2 hours, or till meat and vegetables are tender. Serves 6.