This classic dish originally contained beef along with the left-over cooked
potatoes and cabbage, though today people don't generally bother with
the meat. The name is apparently due to the sounds that are emitted during
cooking, the vegetables bubble as they are boiled and then squeak in the
Butter - 25g (1 oz)
Onion - 1, finely chopped
Potatoes - 450g (1 lb),
------ cooked and mashed
Cabbage - 225g (8 oz)
Beef - 4-8 slices, cooked
------ and finely chopped (optional)
Melt the butter in
a large frying pan, add the onion and fry for a few minutes until softened,
Add the potatoes and cabbage. If you are including the beef, add this
Fry over a medium heat for 15 minutes until brown then serve.
the Welsh Marches
This was a traditional
dish among cottagers after pig-killing. The loin was considered a delicacy
and cabbages and apples were freely available from the garden.
Loin of pork - 1.5
kg (3¯ lb), chined and scored
Plain flour - 2 tbsp
Dripping or cooking fat - 1 tbsp
Stock - 300 ml (¯ pint), made from the pork bone or stock cube
White cabbage - 1 kg
--- (2 lb), very finely shredded
Butter - 25g (1 oz)
Onion - 1 medium, very finely chopped
Sultanas - 50g (2 oz)
Salt and pepper
Eating apples - 4 medium,
-- peeled and quartered
Fresh parsley - 1 tbsp, finely chopped
Hard-boiled eggs - 2, shelled and quartered
Rub the pork with
flour and salt and place in a hot roasting tin in the oven at 200 °C
/ 400 °F / Gas 6 with a tablespoon of dripping or cooking fat. Cook
for 1¯ hours, basting immediately and twice more during cooking.
Meanwhile, blanch the shredded cabbage for 2 minutes in boiling water,
then drain and set aside.
Melt the butter in a flameproof casserole dish and cook the onion gently
until soft. Remove the onion, mix it with the cabbage and add the sultanas.
Season to taste.
Put the apples into the bottom of the casserole dish in which the onion
was cooked; put the cabbage mixture on top and press down well.
Cover closely with foil and then with the lid of the casserole and cook
very gently on top of the cooker for 15 minutes. Transfer the cabbage
cake to the oven, with the pork, for 40 minutes.
To serve, put the pork on a warm dish and keep hot. Discard most of the
fat from the roasting tin and stir 1 tablespoon of flour into the remainder.
Stir in the stock, boil for 2 minutes, season to taste and serve in a
Turn out the cabbage cake on to a hot dish by running a knife round the
sides of the casserole and turning it upside down. Sprinkle with parsley
and arrange the eggs like a flower on the top.
1 cup raw white rice
8 cups chopped cabbage (1 1/4 lb)
3 cups diced carrots (8 oz)
1 cup 1% lowfat milk
1/3 cup shredded onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
2 Tbsp Dijon mustard
1 1/2 cups cubed ham (6 oz)
1. Bring 1 cup water and the rice to boil in a 3-qt saucepan. Stir in
cabbage, carrots, 1/2 cup milk and the onion. Reduce heat, cover and simmer,
stirring occasionally, 10 minutes or until rice and vegetabIes are almost
2. Whisk soup, remaining 1/2 cup milk and mustard in a medium bowl until
smooth. Stir into saucepan, cover and simmer 5 minutes until rice and
vegetables are tender and sauce is creamy. Stir in ham.
500g minced beef
one tin chopped tomatoes
(or even fresh tomatoes if you want)
one tin kidney beans
(if using fresh they should be soaked overnight)
one Cabbage, chopped.
two onions, chopped
one red or green pepper, chopped
About three (hot) chilies, finely chopped.
two teaspoons vegetable oil
two heaped teaspoonsof cumin seed;
one teaspoon Caraway seed (optional)
two teaspoons curry powder
mix and simmer for
1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds
Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze
dry; blot on paper towels.
Heat oil in 12-inch skillet; add sugar and heat until sugar browns.
Add onions; cook until they start to wilt. Stir in cabbage; saute, turning
frequently, until tender, about 20 minutes. Season to taste with pepper.
Transfer cabbage mixture and pan juices to large bowl; keep warm.
Cook noodles in boiling salted water until tender; drain. Quickly
toss noodles with cabbage and poppy seeds. Serve immediately.
Yield: 8 to 10 servings.
(Winter Vegetable Casserole)
1 lb Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup milk
1 lb Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 TBSP butter
1 bunch fresh Parsley, chopped
Cook the potatoes and parsnips in water until tender. While these are
cooking, chop leeks (greens as well as whites) and simmer in the milk
until soft. Next, cook the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace, garlic, salt and pepper, and beat
Add the cooked leeks
and milk (be careful not to break down the leeks too much). Finally, blend
in the kale or cabbage and butter. The texture should be that of a smooth-buttery
potato with well distributed pieces of leek and kale.Garnish with parsley.
Colcannon is also
made by cooking layered vegetables, starting with potatoes, in a slow-cooker
during the day. Drain vegetables, blend with milk and margarine as above
and garnish with parsley.
1 Tablespoon Mazola
1 Medium Onion -- Sliced
5 Cups Thinly Sliced Cabbage
1 Apple, Cored And Thinly Sliced
1/4 Cup Apple Juice
1/4 Cup Hellmann's Dijonnaise Creamy Mustard Blend
2 Tablespoons Light Brown Sugar
2 Tablespoons Cider Vinegar
1 Pound Kielbasa -- Sliced
1. In large skillet
heat corn oil over medium heat. Add onion; cook,
stirring , 5 minutes. Add cabbage and apple; stirring occasionally,
cook 10 minutes or until tender.
2. Stir in apple juice, creamy mustard blend, brown sugar and vinegar.
Add kielbasa; cover and simmer 5 minutes or until heated through.
1 Shannon Traditional
Slab Bacon (2lb)
1/2 green cabbage
and 1/2 white cabbage
8 potatoes (peeled)
Salt and pepper
1. Remove slab bacon
from plastic bag. Cover with cold water.
2. Bring to boil and drain.
3. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes
per 1lb plus 25 minutes over.
4. Remove outer leaves of cabbage. Cut in half, add to the saucepan and
simmer for the last 20 minutes.
5. Remove bacon to chopping board and carve into thin slices. Drain cabbage,
season with salt & pepper, chop and add a knob of butter.
6. Serve the bacon with the cabbage and boiled potatoes as well as your
choice of sauce.
& Beef Goulash
1 pound pork sausage
1 pound ground beef
1 onion -- chopped
28 ounces chopped tomatoes
6 ounces tomato paste
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
10 cups shredded cabbage
1. In a large kettle, brown sausage, beef and
onion; drain well.
2. Add remaining ingredients except cabbage, mix well.
3. Stir in cabbage and simmer 20-25 minutes or until cabbage
1 pound sausage
1 pound ground beef
Brown meat in large
skillet; drain off fat and add the following:
1 large onion, diced
1 (28 oz.) can diced tomatoes
2 tablespoons vinegar
1 teaspoon garlic
1 teaspoon chile powder
1 teaspoon red pepper
1 head of green cabbage
(2-3 pounds) diced
Add cabbage and
tomato juice; cook in covered skillet for 15-20 minutes at 350 degrees
2-3 lbs. Red cabbage
1/4 lbs. bacon
1 cup raisins
2-3 bay leaves
6-8 juniper berries
2 Tbsp. flour
1/2 cup red wine
1-4 whole cloves
2-6 Tbsp. sugar
salt & pepper
Wash & coarsely shred the cabbage. Coarsely dice the bacon & the
peeled onion. Saute in a large pot the bacon & onion. Add a little
vegetable oil as necessary. After the diced onion is light golden in color,
add large handfuls of the shredded cabbage. Stir as the cabbage glazes.
(Careful-Do not let it burn!) When all cabbage has been added and is glazed
(about ¯ volume from the starting amount of the cabbage); add raisins,
bay leaves, juniper berries, cloves, wine, sugar, and enough water to
cover. Peel & shred the apple, and add into pot.
Simmer until tender (1-2 hours). Add salt & pepper to taste. Add additional
sugar & wine to taste. Mix flour with a little cold water and add
Savoy cabbage is delicious, delicate cabbage. Braised with bacon, white
beans and sage it makes a wonderful Sunday night supper with crusty bread.
It's also terrific served with roast duck or lamb for a great fall dinner
party. High-quality smoked ham or sausage can be substituted for the bacon.
3 thick slices bacon, preferably applewood-smoked
2 large cloves garlic, minced
2 small tender leeks, split,
-- rinsed, and thinly sliced
1 lg. Savoy cabbage, core removed, ---and thinly sliced
1 cup chicken stock or broth
1/4 cup dry white wine
1 1/4 cups cooked white beans
or 1 (15.8 oz.) rinsed and drained
1 Tbsp. finely julienned fresh sage
1 Tbsp. finely julienned snipped chives
Freshly ground pepper
Cook bacon in 12-inch
non-stick skillet over medium-high heat until crisp, about 3 minutes.
Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes.
Add cabbage, chicken stock, white wine and beans. Gently toss to combine.
Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble
bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust
seasoning. Serve immediately. Makes 4 main-course servings.
Cabbage with Cashews
2 cloves of garlic
2 sticks of celery
raw cashews (unsalted)
1 cup of rice
Herbs (Bazil, oregano, parsley).
4 chicken thighs
1 stick of celery
1 clove of garlic
Herbs (Bazil, chives, parsley).
Cut up one onion and a stick of celery. Place into a large pot with some
water. Clean the chicken and place the chicken into the pot. Bring to
the boil. Cook
for 15 minutes, then turn over the chicken and cook for another 15 minutes.
Remove the chicken from the water and remove the bones from the chicken.
water can be used as a soup (nice soup it is too). You may wish to place
some other vegtables and spices in with the chicken whilst cooking to
make an even
Start cooking the rice. I like the brown rice in this sort of stir fry.
It has a much nicer taste and takes about 20 minutes to cook.
Cut up the onions, carrots, zuccini and garlic and stir fry in a wok with
some oil. Make sure the onions are cooked, not crunchy, before continuing;
otherwise your stir fry will taste of onion and little else.
Place the peas, corn
and celery into the mix, stir frying for about 3 minutes. Place the cabbage
into the stir fry and cook for about 5 minutes. The cabbage should be
a bit floppy, but not too cooked. If you are going to use some other
sort of cabbage apart from chinese cabbage you have to place it into the
stir fry earlier, as it takes longer to cook.
Place the cooked rice and the cooked chicken into the mix with some soy
sauce. Stir around until it is nice and warm. Just before serving mix
in some raw
cashews. Do not cook the cashews and do not place them in the mix if you
wish to reheat it. I find it easiest to stick one layer of the stir fry
in the bowl, then
a layer of cashews and the another layer of stir fry.
1 lb. Napa Cabbage (Chinese Cabbage)
4 cloves Garlic
3 cubes Bean Curd, Fermented
3 Tbsp. Oil, vegetable (not olive)
3/4 cup boiling water
Since the usual Napa Cabbage head is about 2 lbs. Cut it in half length-wise
and reserve the other half. Slice cabbage diagonally, keeping stems from
Peel and smash garlic (don't chop). Heat 3/4 cup of water to boiling in
a separate container. Heat Wok. Add oil. When hot, add garlic and cubes
of bean curd and mash it up. Add cabbage stems and stir fry 30 seconds.
Add boiling water, and when mixture comes to a boil, lower flame, cover
and simmer for 2 minutes. Add cabbage leaves, cover and simmer another
Number of Servings: 4 --
400 g/14 oz lean
200 g/8 oz smoked sausage.
100 g/4 oz smoked bacon.
1 kg/4 oz sauerkraut.
100 g/4 oz rice.
3 hardboiled eggs.
2 chopped onions.
200 ml/2 third pint sour cream.
1 teaspoon paprika.
1 tablespoon lard.
Boil the rice in a slightly salted water and leave aside. Fry the onions
until transparent, remove from the heat and season with paprika. Add the
diced meat, stir well then braise for about 20 minutes.
Spread about a third
of sauerkraut in the vbottom of a large fireproof dish, cover with half
the rice, half the meat, then with slices of sausage and hardboiled egg.
Build up in layers until all the ingredients are used up, the last layer
Cover with sour cream
and then with thin slices of smoked bacon. Cover the dish and bake in
a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a
further 35-40 minutes until the rice has absorbed the gravy and the bacon
poached Salmon with Confetti Cabbage
2 cups white
1/2 cup water
6 green onions, diced to 1"
1 lemon, sliced
1/4 cup minced ginger
4 -- 4 oz. salmon fillets
6 cups shredded
1 cup celery, diced
1 cup tomato, seeded and diced
1/2 cup red pepper, roasted, peeled and chopped
1/2 cup white onion, diced
1/2 cup water
1/4 cup cider vinegar
3/4 tsp. caraway seeds
1/2 tsp. salt
For the poached salmon you combine the first 5 ingredients in a non-stick
skillet. Bring to a boil, reduce heat and simmer for 10 minutes. Add salmon
and simmer approximately 8 minutes until fish flakes when tested with
For the confetti cabbage you combine all the ingredients in a Dutch oven.
Bring to a boil, reduce to medium and cook approximately 5 minutes until
vegetables are crisp.
1 pound hamburger
1/2 head of cabbage, chopped finely
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1 package Pillsbury Crescent Rolls (package of 8 rolls)
1 1/2 cup shredded cheese of your liking
In a large skillet, brown hamburger with onion. Drain grease. Leave burner
on low and add shredded cabbage, salt, pepper and garlic. Cook until cabbage
wilted and soft (about 7 minutes or so).
Grease a 8 x 11 inch
casserole dish. Put half of the meat/cabbage mixture on the bottom of
the casserole dish and sprinkle on half of the cheese. Take four of the
crescent rolls, open them up and arrange them so they cover the layer
in the casserole dish.
Add the rest of
the meat/cabbage mixture, layer the other four openned crescent rolls
and top with remaining cheese. Bake at 350 degrees for 35-40 minutes.
Glazer's column in The Jerusalem Post,
February 28, 1997)
1 small head of cabbage
1/4 cup olive oil
1 large onion, thinly sliced
2 large potatoes, halved and sliced
2-4 veal, chicken or soy franks, sliced
salt and pepper to taste
1/2-1 teaspoon caraway seeds
Core the cabbage and cut into pieces (do not shred). Heat the oil in a
large frying pan and add the onion. Cook 7-10 mintues til softened and
Add the cabbage and
potatoes and season with salt and pepper. Cover and cook on medium-low
heat for 25-30 minutes, stirring occasionally until the potatoes are tender.
Add the franks after 15 minutes of cooking time. Add a little boiling
water to prevent burning, if necessary.
Heat the caraway
seeds in a dry frying pan till lightly toasted and sprinkle over the cabbage
mixture before serving.
1 1/2 cups shredded
1/2 cup shredded carrot
1/3 cup fat-free salad dressing
3 Tbsp. finely chopped onion
1/4 tsp. cracked black pepper
3 pita bread rounds
8 oz thinly sliced roast beef
1/2 of a medium cucumber, thinly sliced
In a medium bowl,
combine the shredded cabbage and carrot, salad dressing, onion, and pepper.
Cut pita round in
half and open pockets. Divide beef among pita halves. Add some of the
cucumber slices and about 1/4 cup of the cabbage mixture to each pita.
New England Style Cabbage
1 cabbage, washed,
---cut in quarters
6 potatoes, peeled
4 carrots, peeled
4 onions, peeled
4 turnips, peeled
6 leeks, washed, cleaned
seasonings to taste
Put all ingredients
in a kettle.
Cover with water.
Put cover on kettle.
Cook slowly for 40
with Smoked Pork Chops
6 smoked pork chops
(each about 1 inch thick)
2 tablespoons olive oil
1 (32-ounce) package refrigerated
------sauerkraut, rinsed and drained
2 garlic cloves, sliced
6 bay leaves
10 whole black peppercorns
4 medium russet potatoes peeled,
---- cut in half lengthwise
2 large tomatoes, peeled, quartered
3 cups water
1. Boil smoked pork chops in large pot of
water 5 minutes. Drain well.
2. Heat olive oil in large Dutch oven over medium-high heat.
Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle with sliced
garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces
and quartered tomatoes over. Cover with remaining sauerkraut.
3. Pour water over all and bring mixture to boil. Reduce heat; cover
and simmer 25 minutes, stirring occasionally.
4. Uncover and boil until most of
liquid evaporates and potatoes are
tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand
15 minutes. Discard bay leaves and peppercorns.
5. Transfer pork chops, potatoes and tomatoes to large serving
platter. Cut potatoes into serving-size pieces. Spoon sauerkraut and any
remaining liquid in Dutch oven onto center of serving platter. Arrange
pork chops, potatoes and tomatoes around sauerkraut and serve.
Makes 6 servings.
tablespoon fresh coriander root -- minced
1 teaspoon minced garlic
1/2 teaspoon sugar
2 teaspoons vegetable oil
1/2 pound boneless pork
-----sliced about 1/4 inch thick
1 small hot chili peppers
-----trimmed and seeded
1/2 stalk fresh lemon grass
2 small bay leaves
2 cups chopped cabbage
2 small hot red chili peppers
seeded and sliced thinly
1/2 cup unsweetened
--- coconut milk
2 tablespoons peanut oil
1/2 teaspoon fish sauce
20 fresh basil leaves
a mortar and pestle
(or electric mini-chopper),
grind together coriander root, garlic, and sugar. Blend in oil. Place
pork slices between sheets of waxed paper and pound thin (to 1/8 inch
thick) with flat
end of a meat mallet. Cut slices into thin strips and place in a bowl;
add coriander root mixture and rub in until all pork strips are coated.
and let stand at least 1 hour at room temperature, or 3 hours or longer
in refrigerator. In mortar and pestle or electric mini-chopper, pulverize
dried chile, lemongrass, and bay leaves. (If lemon juice is used, reserve.)
Bring about 1 quart water to a rolling boil. Add cabbage and boil until
softened but not mushy (about 3 minutes) . Drain and cool immediately
under running water and reserve. Add fresh red chile to pork mixture.
(If lemon juice is used instead of lemongrass, add juice to coconut
milk). Arrange all ingredients near stove. In a wok or large, heavy
skillet over burner set to high, heat peanut oil until fragrant and
rippling. Add lemongrass dried chile mixture and saute, stirring constantly,
until chiles darken (about 2 minutes). Add pork mixture and stir and
flip constantly until no red color is visible in meat
--(1 to 2 minutes). Add coconut milk. Lower heat to medium and cook
about 3 minutes to blend flavors. Stir in fish sauce and basil and continue
to cook just until basil wilts.
And Cabbage Potpie
1 kielbasa -- or
1 Large onion -- sliced
4 Cups shredded red cabbage
1 Can pie-sliced apples -- 20oz
1 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon caraway seeds ( optional )
1 bay leaf
1/2 cup beer
1 can cond. chicken broth
Score kielbasa and
put into cooker.Layer onion,cabbage and apples, sprinkling each with salt
and pepper and caraway
seeds.Add bay leaf. Pour beer and chicken broth over all.
Cover and cook on
low 6 hours or high 3 hours, or until cabbage is tender. Remove bay leaf
before serving. Spoon the vegetables into a heated casserole and top with
the cooked sausage.
1 head cabbage
1/2 lb lean ground beef
1/2 lb ground turkey
One small onion, minced
1 slice stale whole wheat bread, crumbled
1/4 C water
1/8 tsp freshly ground black pepper
1 can (16 oz) diced tomatoes
One small onion, sliced
1 C water
One medium carrot, sliced
1 Tbsp lemon juice
2 Tbsp brown sugar
1 Tbsp cornstarch
1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in
saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain
cooked cabbage leaves on paper toweling.
2. Shred 1/2 cup
of raw cabbage and set aside.
3. Brown ground beef
and turkey and minced onion in skillet. Drain fat.
4. Place cooked and
drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
5. Drain tomatoes,
reserving liquid, and add 1/2 cup tomato juice from can to meat mixture.
Mix well; then place 1/4 cup filling on each parboiled, drained cabbage
leaf. Place folded side down in skillet.
6. Add tomatoes,
sliced onion, water, shredded cabbage, and carrot. Cover and simmer about
1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage
rolls to serving platter, keep warm.
8. Mix lemon juice,
brown sugar, and cornstarch together in small bowl. Add to vegetables
and liquid in skillet and cook, stirring occasionally, until thickened
and clear. Serve over cabbage rolls.
5 servings - SERVING
SIZE: two rolls each
Institutes of Health
National Heart, Lung, and Blood Institute