Cabbage Dishes

Yesterday at Blue Pike Farm CSA members got fresh picked beautiful heads of cabbage. I promised some recipes for cabbage so here they are.

Sweet and Sour Cabbage

 3 lbs. Sliced cabbage, about a 3 ½ lb. head or 3 lbs. Cole slaw mix

1 onion, sliced

1 T. oil, butter, margarine or even bacon fat

3 c. water

1 T. paste type soup base or to taste

½ t. thyme

1 t. dillweed

1 t. marjoram

1 T. soy sauce

1 T. Worcestershire sauce

¼ c. balsamic vinegar

2 T. sugar

½ c. catsup

1 c. water

¼ c. flour


Sauté onion in oil until wilted. Bring water to boil in large pot. Add soup base and add cabbage. Stir in onions and remaining ingredients, except for the 1 cup of water and flour and cook, uncovered until cabbage is tender. This can take from 15-25 minutes, depending on the age of the cabbage and the size of the pieces. In jar with a tight- fitting lid combine remaining water and flour and shake until smooth. Add to cabbage mixture and cook, stirring until thickened, about 2 minutes. Adjust seasonings. This dish is great served alone, or with pork or chicken dishes or with potatoes.


Red Cabbage Salad

8 oz. shredded red cabbage

salt and pepper

1 small onion, sliced thin

4 tart apples, peeled cored and diced

1 T. each sugar and cider vinegar

2 T. oil

2 t. Dijon mustard

Place shredded cabbage in a colander sprinkling with salt after each layer is added. Allow to stand for a couple of hours, then drain cabbage and squeeze out any liquid. Place cabbage in bowl and toss the cabbage with the onion and apples and pepper to taste.  Mix remaining ingredients and toss over cabbage.

Serves 4.

Cabbage and Noodles

1 onion, chopped


4-6 cups chopped cabbage

4 c. cooked noodles

Salt and pepper to taste

Fresh or frozen chopped parsley

Heat oil in skillet and cook onion until wilted and a little brown. Add cabbage and stir fry until cabbage in tender. Stir in noodles and stir until heated through. Season to taste and toss in parsley. Serves 4.



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