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Cabbage Recipes


2 lb. ground sirloin
2 to 3 lg. green peppers
3 to 4 med. potatoes
1 can tomatoes
1 (10 oz.) box frozen okra
2 med. onions, chopped
3 to 4 ribs celery, chopped coarsely
1 head cabbage, shredded
2 lg. cans tomato sauce

Brown meat and add green pepper, celery and onions. Season mixture with seasoned salt, oregano, basil, Italian seasoning, onion powder, thyme, garlic powder and crushed red pepper. In a separate pot, parboil potatoes and carrots. Next add okra and tomato sauce to the meat mixture and allow to simmer. Then add potatoes and carrots last. Stir in cabbage and simmer about 10 to 12 more minutes.


1 head cabbage
2 tbsp. minced salt pork
2 tbsp. flour
1-2 tsp. vinegar
Salt & pepper

Chop cabbage into 1-1 1/2 inch strips. Place cabbage in pot. Cover with water and cook approximately 15 minutes until done. Drain, saving about 1 cup of the water. In large frying pan stir fry salt pork until browned. Add flour and mix to a thin paste. Stir in cabbage water and bring to soft boil, stirring constantly. Should be gravy textured. Stir in cooked cabbage. Stir in vinegar, a few drops at a time. Salt and pepper to taste.


Cabbage and onions are sauteed in bacon grease, and served with a splash of vinegar, for a tangy, hearty dish that will surprise you.

Ingredients: * 3 slices bacon, chopped
* 1/4 cup chopped onion
* 6 cups cabbage, cut into thin wedges
* 2 tablespoons water
* 1 pinch white sugar
* salt and pepper to taste
* 1 tablespoon cider vinegar

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.

2. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

Nutrition Info:
* Servings Per Recipe: 6 * Amount Per Serving * Calories: 48 * Total Fat: 2.6g * Cholesterol: 4mg * Sodium: 81mg * Total Carbohydrates: 4.5g * Dietary Fiber: 2g * Protein: 2.3g


Yield: 5 cup (1.2L) - Servings: 10

A tasty old fashioned recipe, without all the fat! Make ahead and allow flavors to blend, refrigerating at least one hour before serving.


4 cups (455g) cabbage, finely shredded
1 cup (150g) carrot, (1 large), shredded
1/4 cup (45g) onion, chopped

1/4 cup (60g) light sour cream
2 Tbsp (30g) light mayonnaise
1 Tbsp (15mL) vinegar
1 tsp (4g) sugar, (optional)
1 tsp (2g) dry mustard
1/2 tsp (3g) salt
1/4 tsp (1g) celery seed
1/4 tsp (1g) black pepper, freshly ground


Shred cabbage and carrots. Place into a large bowl and stir in chopped onion. In a small bowl, mix dressing ingredients together.

Add dressing to cabbage mixture. Stir and refrigerate for at least 1–2 hours.

Nutrition Facts:

Calories: 28
Total fat: 1g
% Calories from fat: 25%
Protein: 1g
Carbohydrate: 5g
Cholesterol: 2mg
Sodium: 134mg


A fabulous tangy-sweet cabbage slaw takes a quick turn in the frying pan before getting served with sizzling Polish sausage links.

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

* 1 (12 ounce) package Safeway SELECT Polish Sausage Links
* 1 tablespoon salad oil
* 1/2 cup Safeway SELECT Cider Vinegar
* 2 tablespoons sugar
* 1 teaspoon cumin seeds or caraway seeds
* 1 cup thinly sliced red onion
* 1 (16 ounce) package coleslaw mix
* Safeway SELECT Classic Dijon Mustard

1. Slash each sausage 3 or 4 times on each side. Pour oil into a 10- to 12-inch nonstick frying pan over medium heat. Add sausages and cook, turning often, until hot in thickest part (5 to 7 minutes; cut to test). Lift sausages from pan and keep warm on a serving plate.

2. To same pan, add vinegar, sugar, cumin seeds, and onion; bring to a boil, stirring to loosen pan drippings. Remove pan from heat and add coleslaw mix. Mix lightly to coat with onion mixture.

3. Spoon coleslaw alongside sausages. Offer mustard to add to taste.

Nutrition Info: * Servings Per Recipe: 4 * Amount Per Serving * Calories: 419 * Total Fat: 29.8g * Cholesterol: 60mg * Sodium: 825mg * Total Carbohydrates: 30.3g * Dietary Fiber: 2.5g * Protein: 11.1g


1 sm. head cabbage, coarsely shredded
2 tbsp. butter
2 tbsp. flour
1-1/2 c. milk
1/2 tsp. salt
Dash of pepper
6 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1-1/2 c. cracker crumbs

Steam cabbage in small amount of boiling, salted water until crisp tender; drain. Melt butter in saucepan; stir in flour. Remove from heat, blend in milk gradually. Add salt, pepper and 1/4 teaspoon nutmeg; simmer until thickened, stirring constantly. Add 4 tablespoons cheese, stir until melted. Remove from heat; stir in lemon juice. Place 1/2 of cabbage in greased baking dish; add 1/2 of the crumbs. Add remaining cabbage, adding remaining crumbs. Pour sauce over crumbs, top with remaining cheese and sprinkle with nutmeg. Bake at 450 degrees for 10 minutes or until crumbs are browned. Serves 6.


Cabbage leaves are stuffed with ground beef, rice and onion, then simmered in tomato soup. Works great on the stove or in a slow cooker.

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 8

* 2/3 cup water
* 1/3 cup uncooked white rice
* 8 cabbage leaves
* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1 egg, slightly beaten
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (10.75 ounce) can condensed tomato soup

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Info:
* Servings Per Recipe: 8 * Amount Per Serving * Calories: 224 * Total Fat: 13.1g * Cholesterol: 69mg * Sodium: 656mg * Total Carbohydrates: 13.3g * Dietary Fiber: 0.9g * Protein: 12.8g


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