February 2019 – Cabbage

Sautéed Cabbage and Noodles

Diana Jean Hoffert, Denver

“It’s an excellent side dish to a meal. Enjoy.”

  • 1 small head of cabbage
  • 1 medium Mayan onion (sweet)
  • 12 oz. bag of medium noodles
  • 1 stick butter
  • salt and pepper to taste

Slice cabbage ¼” thick. Slice onion ¼” thick. Sauté cabbage and onion in skillet with butter until soft.

Boil noodles about 7 minutes. Drain.

Combine noodles with onions and cabbage in skillet and sauté together. Season with salt and pepper.

Runza – Cabbage Casserole

Mary Jane Horning, East Earl

  • 2 packages crescent rolls
  • 1 lb. ground beef
  • 1 medium head cabbage, shredded
  • 1 onion, chopped
  • salt to taste
  • pepper to taste
  • 1 can mushroom soup
  • 1 cup shredded cheese

Cook cabbage and onion in oil. Brown beef and combine with cabbage, onion, salt and pepper.

Cover bottom of 9”x13” pan with one package crescent rolls. Pat beef mixture in pan. Spread with mushroom soup and sprinkle with shredded cheese. Place remaining package of rolls on top.

Bake at 350°F for 30 minutes.

Ranch Cabbage and Pasta

Edith Zimmerman, New Holland

  • 1 tablespoon olive oil
  • 8 cups shredded cabbage
  • 2 cups diced cooked chicken breasts
  • 6 to 8 oz. raw spaghetti
  • 1 package dry ranch powder
  • 1/2 cup water

Sauté cabbage in skillet with olive oil over medium heat, about 10 to 20 minutes, depending on how soft you want the cabbage. In the meantime, cook spaghetti according to directions on package. Drain. Add chicken, ranch dressing, spaghetti and water to skillet. Boil for about 2 to 3 minutes.

Cabbage Au Gratin

Pat Roth, Ephrata

  • 1 medium head cabbage, coarsely shredded
  • 10.75 oz. can cream of celery soup, undiluted
  • ¼ cup milk
  • 1 cup shredded American cheese
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ cup fine, dry bread crumbs
  • 2 tablespoons butter or margarine, melted

Cook the cabbage in boiling water for 5 to 7 minutes or until it is tender. Drain well. Place cabbage in a greased 1½ quart baking dish.

Combine soup, milk, cheese, salt and pepper; mix well. Pour this over the cabbage. Combine bread crumbs and butter, stirring well. Sprinkle this over the cabbage.

Bake at 350°F for 15 minutes.

Makes about 6 servings.

Pepper Cabbage

Pat Roth, Ephrata

“This is delicious. I’ve been making this for over 20 years.”

  • 1 medium head cabbage, grated
  • 1 green pepper, chopped fine
  • 1 medium onion, grated
  • 1 teaspoon salt
  • 1½ cups boiling water
  • ¾ cup vinegar
  • ¼ cup water
  • 1 teaspoon mustard seed
  • 1¾ cup sugar
  • 1 teaspoon celery seed

Add boiling water to vegetables and salt; let sit for 1 hour. Drain.

Combine remaining ingredients and bring to a boil. Boil gently for 5 minutes. Cool and add to vegetable mixture.

Note: I make this in the fall when cabbage is cheap. I double everything and buy a very large head of cabbage. Put it in freezer containers and freeze it for the winter. Tastes fresh!

Hearty Cabbage Soup

Lois O’Brien, Glenmoore

  • 4 large slices of day old Italian bread
  • 2 cups shredded cabbage
  • 2 medium onions, sliced
  • 2 garlic cloves, minced
  • 1 lb. can whole tomatoes, drained
  • 2 quarts chicken stock
  • ½ cup grated Parmesan
  • salt and pepper to taste

In a casserole with a tight fitting lid, layer bread, cabbage, onions and garlic. Spoon in tomatoes. Sprinkle with cheese. Pour stock into casserole carefully, so as not to disturb layers. Cook covered over medium heat for 30 minutes. Season to taste. May sprinkle with parsley and serve.

Makes 6 servings.

Creamed Cabbage & Ham Soup

Fran Hartman, Akron

  • 2 cups organic chicken broth
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 medium head cabbage, shredded
  • 1 carrot, diced
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups half & half
  • 2 cups low sodium cooked ham, cubed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • chopped parsley

Combine broth and vegetables. Cover and simmer until vegetables are tender, approximately 20 minutes.

In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat thoroughly. Garnish with parsley.

Yield: 2 quarts.

Irish Cabbage Quinoa Soup

Fran Hartman, Akron

  • 4 teaspoons butter, divided
  • 1½ cups chopped onions
  • 1½ teaspoons caraway seeds, crushed (if desired)
  • ½ teaspoon ground black pepper
  • ¾ cup quinoa, rinsed
  • 6 cups reduced-sodium chicken broth
  • 6 cups thinly sliced savoy cabbage
  • 4 oz. low sodium cooked ham
  • freshly ground black pepper

In large pot, melt half the butter over medium-high heat. Add onions, caraway seeds (if desired) and pepper; cook 5 to 6 minutes or until onions are softened.

Stir in quinoa and broth; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally for 15 minutes. Stir in cabbage; cover and simmer, stirring once or twice for 4 to 5 minutes or until cabbage is wilted and quinoa is tender.

Transfer 1/3 of soup to a blender or food processor and puree until smooth; return soup to pot and stir in chopped ham. Simmer uncovered, stirring occasionally, for 2 to 3 minutes to warm thoroughly. Season to taste with salt and pepper.

Provincial Bean Soup

Elva Oberholtzer, Ephrata

  • 1 lb. navy beans (soaked in water overnight)
  • 6 cups water
  • 2 cups shredded cabbage
  • 2 cups diced sweet potatoes
  • 2 cups diced turnips
  • 2 cups sliced carrots
  • 2 cup onions, chopped
  • 2 lbs. smoked ham cubes
  • 1 tablespoon salt
  • ½ cup parsley
  • ¼ teaspoon pepper
  • 2 cloves garlic
  • 4 whole cloves
  • 2 bay leaves
  • 1 teaspoon dried thyme

In a soup kettle, sauté onions and carrots in a small amount of oil. Add other vegetables. Place ham cubes on top of vegetables. Add 6 cups of water, garlic, salt and spices. Cover and cook 2½ hours on low heat.

Cabbage Sauté

Gloria Dougherty, Akron

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 4 medium carrots, thinly sliced
  • 6 cups chopped cabbage
  • ½ cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon sugar

In a large skillet, sauté onion in butter until tender. Add carrots; cook and stir for two to three minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 5 to 7 minutes or until vegetables are tender.

Note: You can add Velveeta cubes if you like, to make it cheesy. Add it when you add the remaining ingredients and cook as usual.

Irish Potato Soup

Gloria Dougherty, Akron

  • 4 large potatoes, peeled and diced
  • 4 vegetable bouillon cubes
  • ½ teaspoon sea salt
  • ½ teaspoon garlic salt
  • 6 cups milk
  • ½ to 1 cup flour, depending on thickness desired
  • ½ cup chopped mushroom, optional
  • 1 cup diced ham
  • 1 cup or more diced cabbage
  • 4 tablespoons (½ stick) butter

In a large soup pot, add the potatoes, bouillon cubes, sea salt, garlic salt and just enough water to cover the potatoes. Bring to a boil over high heat. Reduce the heat to medium-high and cook uncovered for 10 minutes.

Meanwhile, in a large saucepan over medium heat, bring the milk to a gentle simmer, just until small bubbles appear at the edges. Turn the heat to low and transfer 1½ cups of the hot milk to a mixing bowl and add the flour. Gently stir with a fork until all the flour is mixed into the milk.

Add mushrooms and ham to the soup; increase to medium-high heat and cook 5 minutes. Add cabbage and butter and cook 5 more minutes.

When the soup has cooked for a full 20 minutes, add the 4½ cups of hot milk and gently stir, bringing back to a simmer. Then gently pour the thickened milk into the pot and stir until well mixed. Reduce heat to medium-low and simmer 15 to 20 minutes, stirring occasionally.