Cabbage is cheap, plentiful, and so good for you! But it can also be boring… Arlene is here with some fast and easy cabbage recipes for you to enjoy: poppy seed cole slaw, “lazy” cabbage rolls, and creamy cabbage soup.
This 2004 episode was part of a series of “harvest” episodes focusing on different fruits and vegetables. Be sure to watch for more shows like this!
Lazy Cabbage Rolls
If you love cabbage rolls but don't like all the work it takes to make them, try this recipe out!
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 2 large onions, chopped
- 1-1/2 cups uncooked rice
- 1-1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup butter
- 1 large head of cabbage, shredded
- 2 cans tomato soup (10 oz, each)
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, fry beef, pork, and onions together until brown. In a saucepan, cover rice with boiling water, add salt and pepper; then boil until water is absorbed.
- In another skillet, fry cabbage in butter until limp. In a large bowl, mix all ingredients together and place in a large casserole and cover with tomato soup. Cover and bake in preheated oven for 1 hour. Makes 6 to 8 servings. Enjoy!
Creamy Cabbage Soup
This hearty soup is perfect on a cold winter day!
Ingredients
- 1/4 cup diced celery
- 1 onion, sliced
- 2-3 Tbsp chopped parsley
- 4 Tbsp butter
- 2-3 cups diced cooked ham
- 2 bay leaves
- 3 Tbsp flour
- 4 cups chicken broth
- 1 head cabbage that has been cut into wedges and then cut across once again
- 1 medium potato diced
- sour cream
Instructions
- In a soup pot, add butter, celery and onion and cook until limp. Add parsley and ham and continue to cook till ham is warm. Add flour and stir well. Add broth and bay leaves and cook 20 to 30 minutes.
- Add cabbage and potato, cover and cook for 1 hour or all day. Add more water or broth as needed. Serve with a dollop of sour cream on top. Makes 6 servings. Enjoy!
Coleslaw with Poppy Seed Dressing
Ingredients
- 1 pkg cabbage slaw (large)
- 1/2 cup mayonnaise
- 1/2 cup half & half
- 1-1/2 Tbsp vinegar
- 1/4 cup sugar
- 1/4 cup green onions, chopped
- Red pepper rings
- 2 Tbsp dry poppy seeds
- salt & pepper, to taste
Instructions
- Rinse shredded cabbage and place in colander to drain well.
- In a bowl, whisk mayonnaise, half & half, vinegar and sugar till smooth. Add onions, poppy seeds and salt and pepper. Pour over cabbage and mix well. Arrange red pepper rings on top. Makes 6 servings. Enjoy!!
Transcript
- Hello and welcome to “At Home” today. We’re so glad you could be with us. It’s cabbage day here. Yes, cabbage, not just the green stuff like this one, but red cabbage, regular cabbage. And look at this. This is Savoy. Isn’t this pretty? I know people who actually plant this in their garden as a border, and this time of the year, when it’s fall, and they’re so pretty, this makes such a beautiful border in a garden. Of course, if you can keep the bunnies away from it all year long while you’re trying to grow. But isn’t that beautiful? And you know, you can make stuffed cabbage from this. It’s not real good for, like, a coleslaw, because it has a different, unique flavor. This is your best bet for coleslaw. This, Paul’s mother used to make pickled cabbage where she would pickle it in a jar, shred it and pickle it and put vinegar and salt and pepper, and Paul loved that. Unfortunately, it’s one of those things nobody has the recipe for, at least what she used to make. Well today, we’re going to make some really interesting dishes with cabbage. This is the final part of our season. Our, this month’s season of harvest, where we’ve brought you these four programs, helping you with the bounty that’s come out of your garden. And we hope that you’ve enjoyed them. We’ve enjoyed bringing them to you, just some unique and unusual things. I have a very good friend that I’ve met through the internet, through the show, and her name is Vicky, and she lives in Tulsa. Vicky is a unique individual, and I know you’re watching, Vicky, and maybe Wayne, too. I’m just so thankful for what God has done for you. We have communicated almost daily for several months, and to see your growth and to see what God is doing and you’re allowing Him to do in your life is phenomenal. I just want to thank God for you today. I want you to know that God prizes you as one of His children like He does all the rest of us when we have accepted Christ as our savior. Vicky, you’re a special friend, and I thank God for you today. Thank God for all the family that comes every week and visits us here on “At Home.” And we’re going to get started with our cabbage in just a minute, so stay tuned. We’ll be right back after the hint. Here it is. Here’s today’s At Home Hint. When cooking cabbage, add a small amount of vinegar to the cooking water, and it will eliminate about 70% of the cooking odor. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone TeleVision, Wall, PA 15148-1499. Well, to begin with our cabbage program today, the first dish we’re making is called lazy cabbage rolls. Now, if you have ever been in a pickle where you really would like to have something like cabbage rolls, and you know that you don’t have time to prepare them, this is really a great way to do it. First of all, you’re gonna take a pound of ground beef and a pound of ground pork and two nice size onions. Chop them up. And you’re going to brown them in a skillet, which I’ve already done here, okay? So, they’re browned well, not cooked, like, crisp and hard and brown, just browned to get the red so that you know that the meat is cooked through. That’s in this skillet. In this skillet, we have a large head of cabbage that you have grated, either by hand or with the food processor and you shred it. And all you want to do, you don’t want to fry it, but you want to sweat it, which makes it limp like this. You don’t see any brown on this. That shouldn’t be brown like fried cabbage, but you do want it to be limp, all right? So, we have these two done. What’s the other part of cabbage rolls? Rice. We have cooked rice. This is so simple. I love it. And this is about one and a half cups of cooked rice. And all we do is assemble. First of all, we’re going to take all the cabbage that you have cooked and made limp, or sometimes they call sweated. You know, we love cabbage rolls, but honestly it does take a while to make them. I mean, if you have a Saturday and a lot of cabbage coming in, go ahead and make the rolls. And you know, you can freeze them without cooking them. What I like to do if I have that time and I’m going to freeze them, I make them, and then if I put them in individual package of like six, and then you freeze them. When you bring them out, then you pour the soup over them or whatever you use and you bake them. Don’t bake them in the sauce ’cause then they get mushy, all right? So, we have our cabbage, our onions. Pork and beef go in next. You’ll notice I have a rather large mixing bowl, more like a vat, ’cause this makes a lot. Okay. Number two. And then, we’re going to do about a cup and a half of rice that we have added salt and pepper to as it cooked. Okay. Just about like that. Now, we want to thoroughly combine this. Mix it around. Smell is wonderful. Smells like cabbage rolls, right, Mike?
- [Mike] Oh, yeah.
- Yeah. You get that cabbage cooking and you get the meat, the rice. All you have to add now is the tomato. Many times, I remember my mother making stuffed cabbage, and she made them good. She wasn’t authentic Polish or Slovak or Greek or all the nationalities that make them, but she could make a good stuffed cabbage. And this is going to make a nice casserole for company, for friends over or if you just have a big family. Okay. There we are. I think that’s done enough. Now, tomato soup, right from the can, not diluted. And you know, some people like the broth on their stuffed cabbage just to be thin and kind of watery. I don’t. I like it a little on the thicker side. So, I’m going to put two cans in this. I like when they come out all at once like that. That’s good. That’s a good thing there. Okay. Set that here. Now, we mix the tomato with it. You want to have your oven on preheat to 350 degrees, and we have a casserole dish sitting here. You don’t have to grease it because there’s enough grease that will come out of the meat that will keep that moist, and it won’t burn or cook dry. Oh, that smell. We already have the salt and pepper in there. So, we don’t have to add additional, and remember pork, we don’t have to add too much ’cause of the pork, the salt in the pork. So, it smells glorious. If you have a little can of tomato sauce, you might wanna enhance the flavor. How about some bacon bits if you fry them up, make them crisp, put them in with, whatever you use to flavor your own particular stuffed cabbages, add it to it. Okay, here we go. Okay, Mike, might need you to help me with the vat.
- [Mike] I’m ready to catch.
- You’re ready to catch. Okay. This is a lot, but boy, does it smell good. Doesn’t it look good? Yo! And a quick way. You could have this in like no time at all. Certainly a whole lot shorter time than it takes to make stuffed cabbages. I think we’re going to fit it all in there. And this is going to bake for about an hour. If you want to bake it longer, go for it. Just don’t let it get dry. Okay. Let me see here. Good. Again, let’s go over the ingredients. We have the head of cabbage that you’re going to shred. Put this in the oven first. Yeah. Just like that. Yum. So that’s a head of cabbage that we shred, one pound of ground beef, one pound of ground pork, two pretty large size onions. Cook the meat and the onions in a sauce pan or in a skillet, limp up the cabbage in another skillet. Cook your rice, put it all together. Combine it, add your tomato soup, voila, lazy cabbage rolls. I think it’s great. Okay. Do a little maintenance here. Next one we’re going to be making is called cabbage soup. And in this soup pot, we’ve just melted a couple of tablespoons of butter. One thing about cabbage, it goes everywhere when you’re cooking with it, especially if you’re shredding, forget it. Okay. So, in the butter, we’re going to add some celery, about 1/4 of a cup. This is creamy cabbage soup. We’re going to add some onion, one onion, diced, couple tablespoons of parsley, chopped parsley, the fresh kind’s the best. And we’re going to let that cook a little bit while you take a break. We come back, more of our creamy cabbage soup. I forgot to tell you. You need to cover that before you put it in the oven. I forgot to tell you that. I want to tell you so it doesn’t dry out. Just put a piece of foil over it and let it bake for the hour. It’ll be fine. Okay. Back to our creamy cabbage soup. You can see the celery, onions and the parsley are going pretty good here. They look good. Smells wonderful. Okay, nothing like celery and onions and butter. Always smells great. Now, this is going to cook for a little while, and you want to render the flavor of that onion. Don’t want it to get brown though. You don’t want it to go that far. Now, to this, we’re going to put some ham. Go to the deli and ask for a thick slice of cooked ham, thoroughly cooked ham. Then, you dice it up like this. That’s going to go in there, too, to add some flavor. And that will really flavor this cabbage soup really well. And you just turn it around. Actually, you’re supposed to let this cook for a good while. Like, maybe 20 minutes or so. For the sake of television in the time that I want to show you how to prepare it all, we can’t do that. But after this cooks, then you take some flour and you sprinkle that over top. This is going to be your thickening agent to make it creamy. So you want to do that now. And as you do that, now you have to stir it ’cause you want that flour to cook and to brown up a little bit. We certainly don’t want a floury taste to this creamy cabbage soup, but we don’t want a burnt taste either. So, you have to, anytime you add flour like that, you have to cook it so that it gets very well flavored and doesn’t taste pasty. That’s a horrible taste when you get that pasty flour taste. Okay, that’s looking good. Now, the rest of the ingredients. Now, we’re going to add some chicken broth. We’re going to add about four cups, which is about two of this size can, because that’s the basis for the soup. This is one of those dishes you could do it up so far and then stick it in a Crock-Pot and let it cook all day long. It would be fine. It would not hurt it at all. In fact, it should really cook for about an hour for it to be really what you want it to taste like and what you want it to be, the flavors combined, I mean. All right, now, I’m going to go ahead and add chicken broth. There’s one. There’s the second one. Now, we’re going to have to wait a little while for that to come up to a boil because then what you do, you’re going to add a half of a potato or a small potato in a dice, like so. And we just add that to it. And then, we’re going to add our cabbage. You say, Arlene, that looks like an awful lot of cabbage, but remember what happens to cabbage? It cooks down when the moisture cooks out. You look like you have a bowl like this. When it cooks down, you might have a bowl about that much. So, you just pile it in there and let it cook. And this is about, not a great big head of cabbage, and not a real, just like a nice size head. This is probably a little bit more than what we really need, but you know, when you go to get cabbage and there’s, especially this time of the year, they’re huge heads because they’re so plentiful. So, you want to get the tender pieces, too. So, you get the outer edges, the outer leaves. That’s what makes it good. Now, this is going to cook slowly for about an hour, really, until it cooks down. Might want to put a lid on that and to just let it get started because you want to capture all of the moisture and keep it in the pan. Now, you want to check this every once in a while, because you want to make sure there’s enough liquid. Can either add more chicken broth or you can add some water to it, okay? That’s our creamy cabbage soup. You’re going to love that. All right? Well, we have another one. What would you do with cabbage except to make coleslaw? But this is a little different. This is not your normal coleslaw that you usually, see, I like to pick through these things and just get all the big pieces. ‘Cause I don’t like to get big pieces of cabbage. So, I pick through it and pull them out. You’ll have to excuse me there, but we have a package of, or we have a lot of nice fresh cabbage here, just like that. And this is shredded also. My mother could make the best cabbage slaw. Paul would say, “Arlene, you know, I really love you, but it was your mother’s ice tea, chocolate cake and coleslaw was the reason I married you.” It gives me such a feeling of, you know, security. I’m just really, I said, “Thank you, dear. I appreciate that very much.” However, there has to be another reason to get married, but anyway, I do make mine like my mother did, and this is a variation because this one has poppy seeds in it, in the dressing, which is a nice touch to it. And I think you’re going to like it. We have the coleslaw. Now, we go with 1/2 cup of mayonnaise. And I, you know, people say, oh, I use this, I use that. To me, there’s only one kind of mayonnaise, and that’s Hellman’s. That’s just my own personal preference. There’s a cup, there’s 1/2 a cup of half and half. Say that three times, 1/2 cup of half and half. And we have some vinegar. Here’s our vinegar. This is like 1 1/2 tablespoons of vinegar. And we’re just going to start to whisk this. You wanna whisk this at this point so that we can get the lumps out of it. Like so. Make it nice and creamy and smooth. And then 1/4 cup of sugar, which makes it sweet. Easy to do, delicious. This is great anytime of the year that you have a head of cabbage. Coleslaw’s always appropriate. They put it on sandwiches. They eat it as a side dish. I mean, it’s versatile, is what I’m trying to say. Okay, and then we have, these are poppy seeds, these little black poppy seeds. They’re going into the dressing. Cool, huh? Look at that black in there. I like it already. Yeah. And green onion next, chopped fine. And we’re going to just add some salt and some ground pepper like so. Now, this is your dressing that goes on, and I like this to be made earlier in the day. Don’t make it, like, right before you’re going to serve it. This has to set ’cause it combines with the flavor of that cabbage, but you’re just going to pour it over. Yeah. Just like that. And then, of course, you have to refrigerate it ’cause this has a mayonnaise base. I tell you what, this is one of those yummy yummies. It’s a little different twist on what to do with coleslaw. You just gonna mix it. If you should happen to use the packaged slaw that’s so convenient in all of the supermarkets, of course, McGinnis has a big array of it. They’re all kinds of salad combinations. You want to rinse the cabbage first before you use it because it’s just freshens it a lot. There we have it. We’re going to add some beautiful pepper rings on top like this. Isn’t this beautiful? These look like stars. I said to Linda, this is like a perfect star pepper. Beautiful, huh? So, we add those on top. And there you are with your poppy seed dressing on your coleslaw. Yummy, yummy, yummy. Let me check on this soup one more time. Oh yeah. It’s coming to the boil. You can see already it’s cooking down, and soon as it gets done, we’re coming back for the final part of our show. We’ll see you in just a minute. Here’s how you get today’s recipes. Well, we’re back here and everything has been cooked and is prepared to show you the final look of the dishes we’ve done today. First of all, if you have been following us for the whole month, you remember that we did tomatoes, all kinds of things with beautiful tomatoes. We then moved into apples. We did a variety of things. Remember the apple dumplings. You got to send for these recipes. They’re wonderful. I’m telling you. Then we went into zucchinis and we showed you what to do with shredded zucchini and some ideas for your freezer so that when the holidays come, it makes it a little bit easier for you. And today, cabbage, this wonderful head of cabbage, so good for you, so full of vitamins and things that are really good for your body. Well, this is our lazy cabbage rolls. I tell you, look at this. I can’t imagine anybody not enjoying it. Piping hot, cabbage, meat, rice. Oh, that’s a winner. I tell you, they’ll like that. Next to it is our coleslaw with poppy dressing. Look how beautiful that is. I think anybody would really, really enjoy that. I know I have someone at my family who will probably attack that, like, boom. You better grab it while you can. And then, of course, this is our creamy cabbage soup, and you want to put it in a nice, pretty bowl. Get out some nice dishes if you have ’em. Look at this cabbage soup. Wow. And just ladle it in. It gets a nice and thick. It’s almost like a stew more than a soup, but I would do nice serving like that. And then, on top of that, let’s do a little dollop of sour cream. Oh my, my, my. There, you have it. Our creamed cabbage soup. You know what? It’s always a pleasure to bring these programs to you. And we hope that you enjoy them and that you use the recipes that we provide. 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The pastor will be happy, and down deep in your heart, you will feel that, gee, I’ve done something that I know I should be doing because God wants us to come to His house to worship Him in spirit and in truth. So, till the next time, be sure to join us on here “At Home” because it wouldn’t be the same without you. We’ll see you then.
- [Announcer] Food provided by McGinnis Sisters special food stores in Brentwood and Monroeville. Taste the world. Cornerstone TeleVision wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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