Company Cabbage Food

CABBAGE BREDIE (STEW)

Steps:

• NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
• Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
• Add meat and simmer slowly till meat is done and well browned.
• Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
• Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
• Sprinkle with nutmeg before serving.
• Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
• Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.

COMPANY CABBAGE

Steps:

• Cook cabbage in enough water to cover until tender, about 20 minutes.
• Saute onion and bell pepper in margarine.
• Gently place drained cooked cabbage in 13 x 9 casserole.
• Make white sauce using 3 T flour and 2 C milk, add sauted onion and pepper to sauce.
• Spoon white sauce mixture over cabbage and brown in 350 F oven, about 20 minute.
• In small pan mix shredded cheese, 3 T chili sauce, dash of Tobasco sauce and 1/2 C mayonaise, heat on medium until cheese melts. Spoon over cabbage and brown again. About 10 minutes.

COMPANY CABBAGE

Steps:

• 1. In 3 quart saucepan, heat bouillon in 1/4 cup water until dissolved. Add cabbage, carrots, onions, salt and pepper.
• 2. Toss to mix. Cook covered over medium heat 5 to 10 minutes. Drain.
• 3. Put butter in the pot with the cabbage and mix well.
• 4. Sprinkle with paprika prior to serving

CABBAGE ROLLS

Steps:

• Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
• Preheat oven to 350 degrees.
• In a medium bowl mix all of the sauce ingredients together.
• Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
• Remove ¼ cup of sauce to be added to the meat filling.
• In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper, and dill over medium heat until no pink remains and onions are tender.
• Stir in the garlic and cook another minute.
• Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce, and egg. Mix well. Set aside.
• Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter).
• Lay the leaf flat and place 1/3 cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that's okay, just fold the torn side in first and cover it up with the other side before rolling.
• Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and the dish is filled.
• Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
• Let cabbage rolls sit for 10-15 minutes before serving

COUNTRY CABBAGE

Steps:

• Fry bacon until crisp.
• Remove from skillet, set aside.
• In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
• Add cabbage, sugar, salt, pepper and tomatos.
• Bring to a boil, reduce heat to medium low.
• Cover and cook 5-8 minutes.
• Top with crumbled bacon and serve.