Cabbage Dishes

I currently have 2 and 1/4 heads of cabbage in my refrigerator right now, not to mention the bowl of coleslaw I made on Saturday. We love cabbage around here, and when it's only 18 cents a pound, I tend to get as much as I think we can eat. I have lots of ways that I like to use cabbage and I know not everyone likes it, plus the aroma that often lingers in the house after cooking it.

Coleslaw is one of our #1 ways of using cabbage. We also like it just as a side dish for whatever we are having for dinner, lightly steamed with a pat of butter and some salt. And, since we are in the month of March, we like to have a good Irish-style dinner on St. Patrick's Day, which is coming up tomorrow.



So, corned beef and cabbage with red potatoes and carrots are on the menu for this week, along with Irish Soda Bread-Yum!





I recently found a recipe for sauteed cabbage that I adapted from my Joy of Cooking Cookbook.





Sauteed Cabbage


One 2-pound head cabbage, outer leaves and core removed


4 slices bacon


3/4 cup chopped onion


1 teaspoon salt


1/4 teaspoon paprika





Shred or thinly slice the cabbage. Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel to drain. Add the cabbage to the bacon fat remaining in the skillet, adding the onion, salt, and paprika. Increase the heat to medium-high and cook, stirring until the cabbage is crisp-tender. Crumble the bacon and add to the cabbage and serve. Makes about 4 servings.





I've also made this hearty Ham, Cabbage, and Bean Soup a couple of times. Accompanied by a loaf of homemade bread makes it a complete meal.





1/2 head cabbage (about 1 1/2 lbs), cut into 1/2-inch strips


1 cup chopped yellow onion


2 cloves garlic, minced


2 carrots, chopped


1 mdium potato (about 1 lb.), peeled and cubed


8 cups stock, any kind


1/2 teaspoon dried marjoram


1/4 teaspoon dried thyme


1 bay leaf


Salt to taste


pepper to taste


2 cups cooked cubed ham


2 cans (15 ounces each) Great Northern beans, drained and rinsed





In large soup pot, combine vegetables, stock, marjoram, thyme, and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer, covered, until veggies are tender, about 30 minutes. Add ham and beans and simmer until flavors are blended, 30 to 40 minutes longer. Add salt and pepper to taste. Remove bay leaf and discard. Serves 8-10. This soup freezes very well.

I hope these ideas about cabbage will spur you to cook with it more. The health benefits are amazing and is one of the most economical fresh vegetables in the store.



I'm participating in the $5 Dinner Challenge and Tempt My Tummy Tuesday


Cabbage graphic courtesy of Everyday Health.