Cabbage Recipes 

Sweet and Sour Red Cabbage 

  • 5 cups finely shredded red cabbage
  • 4 slices bacon 
  • 2 Tbsp lemon juice
  • ¾ cup water 
  • 2 Tbsp flour
  • 3 Tbsp brown sugar 
  • 1 small onion, sliced
  • ¼ cup cider vinegar 
  • Salt & pepper to taste 

Cook bacon in large saucepan until crisp.  Retain 3 tablespoons of bacon dripping.  Drain bacon on paper towels and dice.  In large saucepan combine water and lemon juice and bring this to a boil. Add the cabbage, return pot to a boil.  Cover pot and simmer 20 to 25 minutes or until cabbage is tender.  Drain cabbage.  To the saucepan where you fried the bacon add the flour, sugar, salt and pepper to the bacon drippings and stir until smooth.  Add the onion.  Gradually stir in the combined water and vinegar and cook over medium heat.  Stir frequently for 5 minutes or until mixture thickens.  Add cooked cabbage to this mixture and heat.  Garnish with crumbled bacon. 

Roasted Cabbage 

  • ½ head green cabbage
  • 2 Tbsp olive oil 
  • ¼ teas garlic powder
  • ¼ teas red pepper flakes 
  • Salt & pepper to taste
  • 1 lemon 

Cut cabbage into 4 wedges.  Preheat oven to 400 degrees F.  Brush both sides of each cabbage wedge with olive oil and sprinkle with garlic powder, red pepper flakes and salt and pepper.  Spray baking sheet with cooking spray and arrange cabbage wedges on baking sheet.  Roast in preheated oven for 15 minutes.  Turn wedges over and continue roasting about 12 more minutes. Remove from oven and squeeze lemon juice over each wedge.  

Cabbage Sauté 

  • ½ head red or green cabbage chopped
  • 3 Tbsp olive oil 
  • ½ red onion, diced
  • 1 small red pepper, diced 
  • 1 small yellow pepper, diced
  • salt & pepper to taste 

Heat olive oil in large skillet over high heat.  When oil is hot add the cabbage, onion, red and yellow peppers.  Stir this combination frequently until vegetables are tender, 5-7 minutes.  Season with the salt and pepper. 

Scalloped Cabbage 

  • 4 cups shredded green cabbage
  • 1/3 cup chopped canned tomatoes 
  • 1 cup white sauce (see recipe)
  • ½ cup bread crumbs 
  • ½ cup grated cheddar cheese 

Cook cabbage in covered saucepan with a small amount of boiling salted water.  Cook cabbage until tender. Drain cabbage.  Spray a 1 ½ quart casserole dish with cooking spray.  Preheat oven to 350 degrees F. In mixing bowl combine the cooked cabbage with the chopped tomatoes and the white sauce.  Pour this mixture into the prepared baking dish. Sprinkle the top of the cabbage mixture with the bread crumbs and cheddar cheese.  Use a knife to mix some of the crumbs and cheese down into the cabbage mixture.  Bake in preheated oven for 25 minutes or until top is brown and bubbly. 

White sauce recipe 

  • 2 Tbsp butter or margarine
  • 2 Tbsp flour 
  • 1 cup milk
  • salt & pepper to taste 

Melt butter or margarine in saucepan.  Stir in flour and salt & pepper. Stir until mixture is smooth   Slowly add the milk.  Cook and stir constantly over medium heat until mixture is desired thickness.