BOILED CABBAGE with MEAT
1 med. head cabbage (or amount for your family)
1 sm. apple, sliced (add optional 1/2 c. celery)
2-3 c. water
1 tsp. salt
1 or 2 slices meat (I used left-over BBQ'd beef done Nanny style)
1 1/2 tsp. sugar
Wash, quarter and core cabbage, then cut it up in small chunks. Put in pot and add water (with sugar & salt mixed in) to come up about half way of the cabbage. Add apple and meat. Cover and cook on medium heat for 15 to 20 minutes or until it boils and then reduce to low. Cool 10 minutes.
I used the slow cooker on high for about 2 hrs, then low for another ½ hr. It was the best cabbage I’ve ever had AND our kids ate it willingly too
CABBAGE SALAD
1/2 head good Ontario cabbage (chopped stringing like spagetti)
1 pkt Chinese noodles CRUSHED (the Mr Noodle in a pouch kind)
1/2 cup sunflower seed roasted salted
Dressing 1/3 cup good
Olive Oil and flavour packet from noodles, and a dash of red or orange salad dressing
Add noodles and seeds last or it will go soft, this stuff's good for 2-3 days
in the fridge, longer if you don't add the dressin'
WHEN IN A PACKED LUNCH, TAKE THE SUNFLOWER SEEDS & NOODLES IN A BAGGIE AND ADD JUST BEFORE EATING!
Cabbage Soup Recipe
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.
Ingredients
· 1 (16 ounce) package pork sausage (I used smoked shoulder)
· 3 medium beets, peeled and shredded (I used 4 and added celery)
· 3 carrots, peeled and shredded
· 3 medium baking potatoes, peeled and cubed
· 1 tablespoon vegetable oil
· 1 medium onion, chopped
· 1 (6 ounce) can tomato paste (I didn't use it)
· 3/4 cup water
· 1/2 medium head cabbage, cored and shredded
· 1 (8 ounce) can diced tomatoes, drained
· 3 cloves garlic, minced (I sauted three too)
· salt and pepper to taste
· 1 teaspoon white sugar, or to taste (I used honey)
· 1/2 cup sour cream, for topping
· 1 tablespoon chopped fresh parsley for
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
Ladle into serving bowls, and
garnish with sour cream and fresh parsley
http://allrecipes.com//Recipe/ukrainian-red-borscht-soup/Detail.aspx