Colcannon Soup

Here is a tasty soup in honor of St. Patty's day. Very easy to make...so enjoy.

Ingredients:

2 oz. of bacon, diced
1 white onion, chopped
1 leek, sliced
1/2 pound waxy style potatoes, peeled and diced
1/2 head of savoy cabbage, cored and sliced
1/2 cup white wine
4 cups veggie stock
kosher salt and pepper
2 cups heavy cream
2 tbl diced, unsalted butter at room temperature

Directions:

1. Put bacon in large pot over medium high heat and cook, stirring occasionally until bacon renders its fat. Lower heat to medium, and add onion, leek, and cabbage, cook uncovered, stirring aoccasionaly until tender, about 10 minutes.
2. Add wine and cook cor 2 more minutes, then add stock and potatoes, bringing to boil and season to taste with salt and pepper.
3. Lower the heat and simmer until potatoes are tender, then add cream and simmer for a few minutes, until soup achieves creamy texture.
4. Remove from heat and finish by whisking in the butter cubes into soup, but do not reboil soup..or it will curdle.

***4 servings

Scalloped Cabbage

I you're a cabbage fan, you'll love this dish, which will go well with any meat.

Ingredients:

1 large head of cabbage (about 1 pound)
1 & 1/4 tsp salt-divided
2 cups boiling water
2 tbl butter
2 tbl flour
1 cup milk
1/2 cup (2 oz) shredded, cheddar cheese
3 tbl saltine cracker crumbs (opt)

Directions:

1. preheat oven to 350 degrees, lightly grease a 2 qt baking dish.
2. Cook cabbage and 1 tsp salt in the 2 cups of boiling water for 8 minutes. Remove from heat
and drain, then place in prepared baking dish.
3. Melt butter in a small saucepan over medium high heat and whisk until smooth.
4. Remove from heat and whisk in remaining 1/4 tsp salt and cheese, whisking until cheese is
melted.
5. Pour cheese mixture evenly over cabbage, then sprinkle with crushed crackers if desired.
6. Bake uncovered for 30 min or until bubbly.

***6 servings

Not Rolled Cabbage

I found this recipe in a magazine a month ago, and tried it tonight...everyone loved it.

1 & 1/4 pound ground beef
1/2 cup plain bread crumbs
1 egg
1 tsp salt
1/4 tsp pepper
1 medium head of cabbage-shredded (about 12 cups)
1 can (16 ounce) jellied cranberry sauce
1 tsp lemon juice
1 can (29 ounce) tomato sauce

Directions:

1. In medium bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Form into 1 inch meatballs (about 1 tbl each).
2. Place half of the cabbage in bottom of large soup pot, along with 1/4 cup water.
3. Place meatballs on top of cabbage., then spread the cranberry sauce over top of meatballs, then the lemon juice. Then add remaining cabbage and pour tomato sauce over cabbage...do not stir.
4. Bring to boil, then reduce heat to low and simmer, uncovered for 20 minutes. Stir gently, then simmer another 40 minutes...stirring halfway.


***8 servings

***can add 2 tbl brown sugar at 20 minute stirring

***if after 40 minutes, the cabbage isn't tender enough for you, put lid on and simmer until desired doneness is reached.

***can serve over rice

Stovetop Cabbage

I found this recipe by flipping through a magazine at a doctor's office one day. I thought it sounded good, tried it....glad I did. It is great! Almost like stuffed cabbage-but not.

Ingredients:

1 pound lean ground beef
1 medium onion, sliced
3 cloves garlic, chopped
1 can (28 ounce) stewed tomatoes
1 can (6 ounces) tomato paste
1 & 1/2 tsp parsley
1 & 1/4 tsp salt
1 tsp sugar
1/4 tsp pepper
1 small head of cabbage-shredded (about 8 cups)

Directions:

1. Heat a large saucepan over medium heat. Add beef and cook until beef is no longer pink. Drain fat, then stir in onion and cook, about 4 minutes, then add garlic and cool 1 minute (don't let garlic burn-will get bitter).
2. Add tomatoes and tomato paste. Break up the tomatoes with a potato masher, then stir in 1 & 1/4 cups water, parsley, sugar, salt, and pepper. Simmer all for about 5 minutes.
3. Add half of the cabbage and cook covered for 5 minutes. Then add the remaining cabbage and simmer, covered for 90 minutes, stirring occassionally. Serve with mashed potatoes or rice.

*****serves 6

Cabbage and Potato Cakes

I tried these, and I must say, they are a great twist as a side dish. Really good with corned beef and a little bit of gravy.

Ingredients:

2 eggs, lightly beaten
1/8 tsp pepper
2/3 cup potatoes, cooked, roughly mashed
1 onion, finely chopped
1/8 tsp salt
1 cup shredded cabbage
3 tbl oil or butter

Directions:

1. Combine all, except oil and mix well
2. Heat oil or butter over medium heat. Add spoonfulls of mixture and cook 2 minutes on each side, or until golden.
3. Drain on paper towels...serve hot.

***serves 4

Unstuffed Cabbage

This tastes just like regular stuffed cabbage, without the work. It's very easy, and great over rice or egg noodles.

Ingredients:

12 ounces lean ground beef (can use ground turkey)
1 cup chopped onion
1/2 medium head of green cabbage (about 1 & 1/2 pounds)
1 can (28 ounce) crushed tomatoes
1 tbl packed light brown sugar
1 tbl distilled white vinegar
1/2 tsp salt

Directions:

1. Break up ground beef in 4 quart pan, and add oinions and cook over medium heat for 5-6 minutes, stir often, until beef is lightly browned
2. Remove the core from the 1/2 head cabbage. Cut crosswise in inch wide strips (about 8 cups)
3. Add to meat mixure, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until cabbage wilts.
4. Stir in tomatoes, sugar, vinegar, and salt....bring to boil, reduce heat, cover, and simmer...stirring occasionally, 10 minutes or until cabbage is tender.

**4 servings