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Cabbage Recipes

1.  Bavarian Red Cabbage

Note: A modified version of Bavarian cabbage, combining recipes in Better Homes and Gardens Cookbook and Family Circle Vegetable and Meatless Cookbook. Serve with kielbasa* or bratwurst ** and some pumpernickle bread with horseradish and Dijon mustard.


1 small head red cabbage, finely shredded
1 small onion, chopped (about 1/3 cup)
3 T vegetable oil or bacon drippings
1/2 cp apple juice
1/2 cp red wine or cider vinegar
1 T brown sugar
1 bay leaf
pinch salt
1/2 cp red currant jelly

1. Shred cabbage, rinse and drain well
2. Heat oil in large kettle or Dutch oven. Saute onion till soft.
3. Add shredded cabbage and cook over low heat, stirring often, 10 minutes or till cabbage begins to wilt.
4. Add apple juice, vinegar, sugar, salt, and bay leaf.
5. Mix well, cover, and lower heat. Cook till cabbage is crisp (one recipe calls for 2 hours cooking, another for about 30 minutes).
6. Add sliced kielbasa now, or cook as below. Add jelly and stir till melted and well blended. Bring to boil, lower heat, cover and cook for 10 minutes more.


*Martha Stewart's mother poaches her kielbasa whole on top of stove first, then roasts it with some water till brown and crisp.

** A Food TV recipe for bratwurst boils the bratwurst (pricked with a fork) first in dark beer and spices, then grills it over grates or on a stove burner. Very good with hot dog or hoagie bun, some mustard, and and cabbage on the side.

2.  Sauteed or Fried Cabbage

Note: Two variations on a theme. Savoy refers to a crinkled texture found in cabbage and
specialty greens (e.g., Tatsoi).

Sauteed Cabbage

2 T clarified butter
2 cloves garlic, thinly sliced
1/2 t caraway seeds
1/4-1/2 large savoy cabbage, cored and thinly sliced
Coarse salt and freshly ground black pepper to taste

1. Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until
fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring
constantly until aromatic, about 30 to 45 seconds.
2. Add the cabbage and reduce heat to medium-low. Season with salt and pepper. Cook until
soft and golden, about 10 to 15 minutes. Adjust seasonings, and serve immediately.

Fried Cabbage

1 head red or green cabbage, coarsely chopped
6 slices bacon
1 small onion, sliced thin
1 t sugar
1 t salt
1 t pepper
1/4 cp water
hot pepper to taste

1. Cook bacon till crisp. Drain on paper towels and save of the fat.
2. Add cabbage, onion, sugar, salt and paper, and the bacon crumbled.
3. Stir to coat evenly, then add water.
4. Reduce heat to medium-low, cover, and cook about 20 minutes til cabbage is tender,
stirring occasionally.
5. If liquid remains, cook down till syrupy.

3.  Sausage with Cabbage/Apples

6-8 pork sausage links
3 lrg apples, cored and cut into wedges
3-4 (about 1 lb) kielbasa sausage
1 pkg miniature smokey sausage links
3-4 knackwurst sausages (about 1 lb)
1 head cabbage
prepared mustard and horseradish

Pour water into pan to depth of about .25". Bring to boil over high heat.
Add pork sausage links; cover, reduce heat, and simmer for 10 min. Drain and discard liquid. Continue cooking, uncovered, over medium-low heat til partially browned.
Add apple wedges and cook til fruit is browned and fork-tender (about 5 min). Remove from heat and keep warm.
Fill 6-8 qt kettle half full with water. Bring to boil over high heat. Add kielbasa, smokey sausage links, and knackwurst; cover and return to boil.
Add cabbage wedges, pushing down into liquid. Bring to boil again and cook, uncovered, for 2-3 min. Lift out cabbage and sausages and drain well.
Arrange cabbage, all sausages, and apples in serving container. Accompany with mustard and horseradish.

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