Cabbage Rolls

Ingredients

• 1 medium head cabbage


• 1 1/2 cups uncooked white rice


• 1.5# ground beef


• 2 tablespoons butter


• 1 onion, chopped


• salt and pepper to taste


• 1 (46 fluid ounce) can tomato juice

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.


2. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.  Brown ground beef, drain off grease and add to the rice mixture. 


4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.


5. Cover and bake in preheated oven for 2 hours.


6. ** I like to add a bit of rinsed sauerkraut to the filling....

Creamy Coleslaw

1 small cabbage, head, finely shred 1 small carrot, shredded 1/2 cup green pepper, diced 1/4 cup red onion, diced 1/2 cup nonfat mayonnaise 1/2 cup nonfat sour cream 2 tablespoons sugar 2 tablespoons tarragon vinegar 1 tablespoon prepared mustard 1/2 teaspoon paprika Salt and pepper, to taste

In a large bowl, combine cabbage, carrot, pepper, and onion, toss well. Combine remaining ingredients in a separate bowl, stir well. Pour dressing over vegetables, toss gently. Refrigerate for several hours or overnight.

Refrigerator Slaw

1 large head cabbage
1 carrot
1 bell pepper
1/2 cup water
1 cup vinegar
1 teaspoon salt
2 cups sugar
1 teaspoon mustard seed

Chop cabbage, carrot and bell pepper. Add salt and let stand for 1 hour. Mix together water, sugar, mustard seed and vinegar. Boil together for 3 minutes. Pour mixture over the vegetables. Mix thoroughly and put into container. Cover tightly. Will keep indefinitely when refrigerated.

Cabbage Bake Casserole

1 large cabbage, cored and coarsely chopped
1/2 cup rice
1 medium onion, chopped
2 cup tomato sauce
2 large eggs
2 teaspoons salt
1 1/2 teaspoons thyme
1/2 teaspoon pepper (or to taste)
1 1/2 pound ground round (85% lean)
1/2 pound ground pork
1/2 cup beef broth

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook cabbage
until just crisp tender, about 10 minutes. Drain well, rinsed under cold water,
and drain again. In a small saucepan of boiling salted water, cook rice 5 minutes.
Drain, rinse under cold water, and drain again. In a large bowl, combine onion,
3/4 cup tomato sauce, eggs, salt, thyme, and pepper; mix with a fork. Add rice,
ground round, and ground pork. Blend well. In a lightly greased 13x9x2 baking dish,
spread half of cabbage in an even layer. Cover with all of meat mixture. Spread
remaining cabbage on top. Combine remaining 1 1/4 cup tomato sauce and beef broth
and pour over casserole. Cover tightly with aluminum foil. Bake 1 hour. Remove foil
and bake 15 minutes longer.

Cabbage Potato Soup

4 tablespoons butter
1 cup chopped potatoes
1 cup chopped onions
Salt and freshly ground pepper
5 cups chicken stock
3 cups chopped cabbage leaves
1/2 cup cream

Melt butter in heavy pan. When it foams, stir in potatoes and onions. Sprinkle
with salt and pepper. Cover and simmer on low heat for 10 minutes. Add the chicken
stock and boil until the potatoes are soft. Add the cabbage and simmer with the
lid off for barely 10 minutes. When cool enough put the soup in the blender. Taste
and add more seasonings according to taste. Add cream before serving. Do not bring
to a boil.