Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ cabbage
• bacon
• onion
• egg noodle
• salt
• black pepper

Instructions

1. 1 Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

By Laura Burger Pozdol

Ingredients

• ✓ cabbage
• butter
• egg
• dill
• salt
• yeasted puff pastry
• egg

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
4. 4 Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
5. 5 Bake in the preheated oven until golden brown, 40 to 45 minutes.

By Lisa

Ingredients

• ✓ cabbage
• egg noodle
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
3. 3 Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

By LilBunny

Ingredients

• ✓ cabbage
• egg noodle
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil.
3. 3 Cook noodles uncovered, stirring occasionally, until tender but slightly firm, about 5 minutes. Drain well and set aside.
4. 4 Melt 1/2 cup butter in a large skillet over medium-low heat. Add onions; cook and stir until translucent, 5 to 10 minutes.
5. 5 Add cabbage and remaining 1/2 cup butter to onions; cook and stir until cabbage is softened but not browned, 5 to 8 minutes. Season with salt and black pepper.
6. 6 Place cooked noodles and cabbage mixture in a large roasting pan; stir gently to combine. Sprinkle with more salt and black pepper, if desired.
7. 7 Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

By PAgirlgoneSouth

Ingredients

• ✓ cabbage
• egg noodle
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
2. 2 Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
3. 3 Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
4. 4 Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

By rlecook

Ingredients

• ✓ cabbage
• potato
• green onion
• butter
• half-and-half
• salt
• black pepper

Instructions

1. 1 Place potatoes, cabbage, and green onions into a large saucepan; fill with water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
2. 2 Drain vegetables and place them into a large bowl. Mash potatoes and vegetables with butter using a fork until mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper.

By Spy Glass

Ingredients

• ✓ cabbage
• butter
• carrot
• apple
• egg noodle
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
3. 3 Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

By madninnie

Ingredients

• ✓ cabbage
• water
• white rice
• butter
• onion
• salt
• pepper
• tomato juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Fill a large pot with a few inches of water and insert a steamer basket; bring to a boil. Place whole head of cabbage into the steamer basket, cover, and steam until tender, 10 to 12 minutes.
3. 3 At the same time, bring 3 cups water to a boil in a saucepan. Stir in rice and reduce the heat. Cover and simmer until rice is tender and water has been absorbed, about 20 minutes.
4. 4 Melt butter in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir onion into cooked rice and season with salt and pepper to taste.
5. 5 Cut leaves off cabbage and cut any larger leaves in half. Spoon 1 tablespoon rice into each leaf and roll tightly. Stack rolls in layers in the prepared casserole dish. Pour tomato juice over the rolls, using enough just to cover.
6. 6 Cover and bake in the preheated oven for 2 hours.

By starbuck

Ingredients

• ✓ cabbage
• carrot
• onion
• celery
• ketchup
• tomato vegetable juice
• vegetable broth
• chicken broth
• tomato

Instructions

1. 1 Place chopped cabbage into an 8-quart soup pot.
2. 2 Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
3. 3 Microwave diced celery in 2 tablespoons water for 4 minutes on high.
4. 4 Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
5. 5 Reduce heat to simmer and cook for 2 to 3 hours.
6. 6 Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

By Carol Fetsco

Ingredients

• ✓ cabbage
• bacon
• all-purpose flour
• caraway seed
• salt
• pepper
• white vinegar
• white sugar

Instructions

1. 1 Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
2. 2 Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

By Finn Roed

Ingredients

• ✓ cabbage
• vegetable oil
• onion
• garlic
• white rice
• ground beef
• pork sausage
• egg
• tomato juice

Instructions

1. 1 Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes.
2. 2 Separate leaves and let cool. Reserve 1 ½ cups cooking water.
3. 3 Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
4. 4 Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
5. 5 Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
6. 6 Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
7. 7 Cook on High for 30 minutes. Switch to Low and cook for 6 ½ hours.

By Locally Grown

Ingredients

• ✓ cabbage
• irish stout beer
• corned beef brisket
• brown sugar
• sweet potato
• sweet onion
• carrot
• red potato

Instructions

1. 1 Pour 1 bottle Irish stout beer into a slow cooker.
2. 2 Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
3. 3 Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
4. 4 Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.
5. 5 Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
6. 6 Serve hot and enjoy!

By RayPappy Bailey

Ingredients

• ✓ cabbage
• bacon
• vegetable oil
• onion
• celery
• green bell pepper
• white vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
2. 2 In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
4. 4 In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

By dlynn

Ingredients

• ✓ cabbage
• water
• ground beef
• rice
• garlic powder
• egg
• tomato juice
• vinegar
• sugar
• water

Instructions

1. 1 Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely.
2. 2 Remove the hard outer vein from the leaves.
3. 3 In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well.
4. 4 Place a small amount, about the size of your palm, into the center of a cabbage leaf.
5. 5 Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
6. 6 Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

By Christa

Ingredients

• ✓ cabbage
• red potato
• butter
• butter
• garlic
• green onion
• white pepper
• milk
• corned beef

Instructions

1. 1 Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
3. 3 Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
4. 4 Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.

By Lisa Deutsch Harrigan

Ingredients

• ✓ cabbage
• ground beef
• onion
• onion soup mix
• cheddar cheese
• black pepper
• bread dough
• butter flavored cooking spray
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
2. 2 Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
3. 3 Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

By Marlene

Ingredients

• ✓ cabbage
• butter
• onion
• garlic
• potato gnocchi
• ham
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion has softened and turned translucent, about 5 minutes. Add cabbage; cook and stir until cabbage has softened, about 20 minutes.
2. 2 While cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook gnocchi in boiling water until they float to the top, about 3 minutes; drain.
3. 3 Stir cooked gnocchi and ham into cabbage mixture and cook until heated through. Season with salt and black pepper.

By Scott K

Ingredients

• ✓ cabbage
• onion
• butter
• kielbasa sausage
• chicken broth
• egg noodle
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion and butter; cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage wilted down, about 10 minutes. Stir in chicken broth and egg noodles to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and black pepper. Serve immediately.

By RainbowJewels

Ingredients

• ✓ cabbage
• potato
• bacon
• onion
• milk
• salt
• pepper
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.
3. 3 While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.
4. 4 Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.
5. 5 Mash potatoes with milk in a large bowl; season with salt and pepper.
6. 6 Fold in bacon, cabbage and onion.
7. 7 Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.

By DianeF