Best 16 Best Cabbage Recipes

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.

BEST CORNED BEEF AND CABBAGE EVER!!!

Steps:

• Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
• Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
• Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
• Carve brisket diagonally across grain into thin slices.

BEST CORNED BEEF 'N' CABBAGE

Steps:

• In a 6-qt. pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain., Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion.

CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.

THE BEST POTATO-SAUSAGE-CABBAGE SOUP

Steps:

• Brown the sausage in a large skillet.
• Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
• Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
• Transfer the cooked sausage and cabbage mixture to a large soup kettle.
• Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
• Mix the milk, sour cream and flour in a small bowl until smooth.
• Add the milk mixture to the soup and simmer 10 more minutes.
• **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!

BEST EVER STIR-FRIED CHINESE CABBAGE!

Steps:

• Soak dried scallops and dried shrimp in hot water or put it in the microwave for 5 minutes on high and slice the chili and garlic as well as roughly chopping the Chinese cabbage.
• Once the dried scallops have significantly soften, drain them while reserving liquid.
• Heat oil in pan and brown the garlic slices. Once garlic is browned, remove half the browned garlic slices and set aside.
• Then add the chilies and then the soaked dried scallops and shrimp and fry for 1 minute.
• Season with salt and pepper.
• Add the Chinese cabbage and fry till it slightly wilts and then add then cooking wine, oyster sauce, the soaking liquid.
• Season with soy sauce to taste.
• Cook cabbage for a further 3-5 minutes till cooked but retaining a bit of crunch and then thicken with corn flour.
• Garnish with the crunchy garlic slices and enjoy!

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, add cabbage, carrots, celery and onion.
• Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
• In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
• Bring to a boil.
• Pour the hot dressing over the cabbage mixture, and mix well.
• Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
• If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.

THE BEST CABBAGE PATCH STEW

Steps:

• Open all cans and pour into large stew pot on meduim heat. (Also add in your one can of water).
• In skillet cook up your turkey with a little water to keep moist. When its nearly cooked add your minced garlic and sliced onion. Cook until meat is done.
• Drain meat and add to pot.
• Add carrots, celery, leeks and napa cabbage.
• Let the pot cook for at least an hours Add in salt and pepper to taste.
• Serve hot. Healthy and Yummy!
• This also freezes well.

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well.
• In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

TRULY THE BEST CABBAGE ROLLS

Steps:

• -In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
• Set aside.
• -Remove the core from the cabbage.
• Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
• I like to rotate my cabbage head so it is steamed evenly.
• -Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
• -Place approx.
• 1 tablespoon of the filling onto each cabbage leaf and carefully roll them up.
• Place seam side down in your baking dish.
• -Cover the cabbage rolls with the tomato soup and tomato juice.
• -Cover and cook in a 350 degree oven for approx.
• 1 hour, then remove cover and continue to cook for 30 minutes.
• -Serve with sour cream and enjoy.

BEST STUFFED CABBAGE ROLLS

Steps:

• Remove the hard core from the cabbage and wilt the leaves.
• Line a casserole dish with two cabbage leaves.
• Mix all the ingredients except the garlic, using only 1/2 cup of the tomato juice.
• Roll the mixture in leaves- using approximately 1 heaping TBLS per leaf.
• Place the rolls, seam side down, on the leaves in the dish.
• Add the clove of garlic, remaining tomato juice and 1/2 cup of water to the dish.
• Bake at 325*F, covered for 45-60 minutes.

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

WORLD'S BEST BRAISED CABBAGE

Steps:

• Heat oven to 325 degrees. Lightly oil a large gratin dish or baking dish (9x13-inches works well) Trimming the cabbage: Peel off and discard any bruised leaves from the cabbage. The cabbage should weigh close to two pounds. If it weighs more, it won't fit in the baking dish and won't braise beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into eight wedges. Arrange the wedges in the baking dish; they may overlap some, but do your best to make a single layer. The braise: Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about two hours. Turn the cabbage wedges with tongs after an hour. Don't worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out, add a few tablespoons of water. The finish: Once the cabbage is completely tnder, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.