Type what you have

Ingredients

• ✓ cabbage
• ground beef
• onion
• salt
• water
• butter
• dry milk powder
• white sugar
• salt
• active dry yeast
• egg
• all-purpose flour

Instructions

1. 1 Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
2. 2 Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
3. 3 Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam-side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven until golden brown, about 20 minutes.

By klinnea

Ingredients

• ✓ cabbage
• cooking spray
• ground beef
• onion
• salt
• black pepper
• dinner roll

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
3. 3 Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
4. 4 Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

By Niki Frick

Ingredients

• ✓ cabbage
• oil
• corned beef
• potato
• carrot
• onion
• salt
• pepper
• egg roll wrapper

Instructions

1. 1 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. 3 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

By Nicolle Morrison

Ingredients

• ✓ cabbage
• ground pork
• ground ginger
• garlic powder
• carrot
• all-purpose flour
• water
• peanut oil
• egg roll wrapper
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
3. 3 Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
4. 4 Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
5. 5 Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
6. 6 Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
7. 7 Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
8. 8 Place egg rolls on a serving plate and sprinkle sesame seeds over top.

By Angela Hamilton

Ingredients

• ✓ cabbage
• sesame oil
• carrot
• shrimp
• green onion
• shiitake mushroom
• soy sauce
• hoisin sauce
• bean sprout
• spring roll wrapper
• peanut oil

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.
2. 2 Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.
3. 3 Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).
4. 4 Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

By Soup Loving Nicole

Ingredients

• ✓ cabbage
• water
• soy sauce
• white sugar
• tapioca flour
• mirin
• tater drum
• vegetable oil
• squid
• fish flakes
• mayonnaise
• soy sauce
• seaweed

Instructions

1. 1 Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
2. 2 Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
3. 3 In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
4. 4 Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

By Potato Goodness

Ingredients

• ✓ cabbage
• wonton wrapper
• ground beef
• shrimp
• soy sauce
• oyster sauce
• bean sprout
• green onion
• celery
• garlic
• monosodium glutamate
• vegetable oil

Instructions

1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Ingredients

• ✓ cabbage
• ground beef
• ground pork
• vegetable oil
• bean sprout
• celery
• green onion
• soy sauce
• cornstarch
• sesame oil
• salt
• black pepper
• wonton wrapper
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
2. 2 While the meat is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
5. 5 Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.

By rchaeg3

Ingredients

• ✓ cabbage
• ground pork
• green onion
• ginger root
• water chestnut
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce
• rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ cabbage
• vegetable oil
• egg
• carrot
• pork
• bamboo shoot
• wood ear mushroom
• green onion
• soy sauce
• salt
• sugar
• monosodium glutamate
• egg roll wrapper
• egg white
• oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Ingredients

• ✓ cabbage
• vegetable oil
• pork
• carrot
• green bell pepper
• onion
• garlic
• ginger root
• cornstarch
• soy sauce
• molasses
• vegetable oil
• oil
• egg roll wrapper
• water
• sweet and sour sauce

Instructions

1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Ingredients

• ✓ cabbage
• ground beef
• green onion
• carrot
• garlic
• sesame oil
• sesame seed
• monosodium glutamate
• salt
• black pepper
• egg
• vegetable oil
• wonton wrapper
• soy sauce
• rice wine vinegar
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.
4. 4 Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
5. 5 Crack the second egg into a bowl and beat well.
6. 6 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.
7. 7 Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.
8. 8 Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
9. 9 Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
10. 10 To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.
11. 11 Serve alongside wontons.

By Ivy Yapelli

Ingredients

• ✓ cabbage
• olive oil
• water
• egg
• black pepper
• salt
• cayenne pepper
• kosher salt
• onion
• butter
• corned beef
• russet potato
• white vinegar
• egg
• water
• canola oil
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 To make the dough: Whisk flour, kosher salt, and baking powder together in a large bowl. Make a well in the center. Add oil, warm water, beaten egg, and vinegar. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. 2 Meanwhile, to make the filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, then transfer to a mixing bowl. Mash and set aside.
3. 3 Chop corned beef and cabbage into fine pieces.
4. 4 Melt butter in a large skillet over medium heat. Add onion, corned beef, cabbage, and kosher salt. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
5. 5 Transfer beef mixture to the bowl with mashed potatoes. Season with cayenne pepper, salt, and black pepper. Mix until combined, then let filling cool to room temperature.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats.
7. 7 Divide chilled dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
8. 8 Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water in a small bowl and brush egg wash over the opposite end and a little on the sides. Stretch dough to cover filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in filling; roll over so seam-side is on the bottom.
9. 9 Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut-end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
10. 10 Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
11. 11 Bake in the preheated oven until lightly golden brown, about 40 minutes. Let cool until just warm or room temperature.

By John Mitzewich

Ingredients

• ✓ cabbage
• canning salt

Instructions

1. 1 Remove outer leaves and any undesirable portions from firm mature cabbage heads. Cut heads into quarters and remove and discard cores, Cut cabbage into thin shreds about the thickness of a dime with a sharp knife, mandolin, or food processor.
2. 2 Transfer 5 pounds cabbage to a large bowl. Sprinkle 3 tablespoons salt over top and mix thoroughly. Let stand until slightly wilted, about 5 minutes.
3. 3 Pack salted cabbage firmly and evenly into a large, clean pickling container. Use a wooden spoon, tapper, or your hands to press down firmly until juice comes to the surface.
4. 4 Repeat salting and packing of cabbage in 5-pound batches as directed in Step 2 until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, make and add brine (see Recipe Tip).
5. 5 Cover cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on the cheesecloth to submerge cabbage. Let sit in a 70 to 75 degrees F (21 to 24 degrees C) room for 3 to 6 weeks; remove and discard scum formation daily. The presence of gas bubbles indicates fermentation is taking place.
6. 6 When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
7. 7 Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C); do not boil.
8. 8 Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
9. 9 Working in batches, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process pints for 15 minutes or quarts for 20 minutes.
10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MARCIAMOLINA

Ingredients

• ✓ cabbage
• vinegar
• water
• salt

Instructions

1. 1 Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
2. 2 Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Sally Schuyler Wieringa

Ingredients

• ✓ cabbage
• carrot
• salt
• spring water
• sugar

Instructions

1. 1 Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
2. 2 Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
3. 3 Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
4. 4 Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
5. 5 Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
6. 6 Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.

By Allrecipes Member

Ingredients

• ✓ cabbage
• bacon
• bacon drippings
• black pepper

Instructions

1. 1 Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
2. 2 Add cabbage to hot bacon drippings; cook and stir over medium heat until cabbage wilts, 5 to 7 minutes.
3. 3 Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

By cmarten

Ingredients

• ✓ cabbage
• water
• sour cream
• caraway seed
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ cabbage
• lamb meat
• water
• black peppercorn
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ cabbage
• sugar
• cider vinegar
• celery seed
• salt
• mayonnaise

Instructions

1. 1 Place cabbage in a large bowl.
2. 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
3. 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

By Catherine S

Ingredients

• ✓ cabbage
• kluski noodle
• bacon
• onion
• hot pepper sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until tender but still slightly firm, 7 to 10 minutes. Drain well and set aside.
2. 2 Place bacon in a large, deep skillet over medium-high heat. Cook, stirring often, until evenly browned, 5 to 8 minutes.
3. 3 Add cabbage and onion to the skillet and cook until cabbage is wilted and tender, about 10 minutes.
4. 4 Gently mix noodles into cabbage mixture. Season with hot sauce.

By CINDY

Ingredients

• ✓ cabbage
• corned beef brisket
• spice packet
• red potato
• carrot

Instructions

1. 1 Gather all ingredients.
2. 2 Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
3. 3 When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
4. 4 Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.

By Laria Tabul

Ingredients

• ✓ cabbage
• butter
• chicken broth
• salt
• black pepper

Instructions

1. 1 Bring chicken broth and butter to a boil in a large skillet. Reduce heat to low and add cabbage.
2. 2 Cover and cook over low heat, stirring frequently, until cabbage is tender and sweet, about 45 minutes. Season with salt and pepper and serve.

By cook-it-up-axel

Ingredients

• ✓ cabbage
• corned beef brisket
• onion
• carrot
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
3. 3 Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 ½ hours.
4. 4 Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
5. 5 Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve to prevent it from drying out too quickly.

By Ann Hester

Ingredients

• ✓ cabbage
• margarine
• onion
• processed cheese food
• cream of mushroom soup
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain; steam-dry 1 to 2 minutes.
3. 3 Melt margarine in a large skillet over medium heat. Add onion; cook until golden. Reduce heat to low. Add cheese; simmer until melted. Stir in cabbage, mushroom soup, bread crumbs, salt, and black pepper. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven until cheese begins to bubble, 20 to 30 minutes.

By Karen

Ingredients

• ✓ cabbage
• egg noodle
• butter
• bacon
• onion
• garlic salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
3. 3 Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

By Kathryn Weidenheimer

Ingredients

• ✓ cabbage
• butter
• onion
• farfalle pasta
• water
• ham
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
3. 3 Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
4. 4 Gently stir bow tie pasta into the ham and cabbage and heat through.

By Debbie

Ingredients

• ✓ cabbage
• bacon
• butter
• nutmeg
• water
• salt
• pepper
• red wine vinegar

Instructions

1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Ingredients

• ✓ cabbage
• bacon
• butter
• flour
• salt
• sour cream

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.

By Jessica Tripp

Ingredients

• ✓ cabbage
• pork butt
• water
• salt
• black pepper
• red potato

Instructions

1. 1 Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
2. 2 Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
3. 3 Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.

By Dot's daughter, Patti