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Cabbage is one of the oldest-known cultivated vegetables in

the world.  It is easy to grow and found in nearly all countries,

and offers terrific health benefits.  Chief among them are its

ability to reduce the risk of colon and breast cancer as well as

stomach ulcers.  It is high in Vitamin A, B, C, and E, yet is

very low in calories - a whole cup has just 15 calories!  Here's

some recipes to help you indulge in this perennial favorite!



Stuffed Cabbage Rolls

1 head cabbage

1 egg

1/2 cup cooked rice

2 tablespoons vinegar

2 -3 tablespoons brown sugar, to taste

2 lbs. ground beef

salt and pepper

1 (28 ounce) can tomato sauce


Put cabbage head in a large stockpot and cover with water; turn up heat to high.  Pull leaves off as they get soft and set aside.

They only need to be soft enought to wrap around the meat mixture.


Mix ground beef, cooked rice, egg, salt& pepper.  Place enough beef to fit easily in cabbage leafs, roll up and place in a large roasting pan, seam side down.


Mix tomato sauce, vinegar, brown sugar, and a little extra water.  Pour sauce over cabbage rolls.  Cover and bake at 350 about 2 hours.



Brasied Cabbage

1 head cabbage, red or green

salt and pepper

3/4 lb tart apple

2 tablespoons olive oil

1 1/4 cups wine

2 teaspoons juniper berries (cranberries can be substituted)


Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.  Drain, pressing out all water, shred.


Peel, core and dice the apples.  Heat the oil in a large dutch oven, stir in the apples and cabbage.  Season and stir in wine and berries.


Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.) Turn occasionally to prevent sticking, adding more liquid if necessary.  When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.


For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.  (Red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.) Check seasoning and serve hot.



Sausage and Cabbage Skillet

1 small cabbage, shredded

4 medium potatoes, sliced into rounds

1 medium onion, into rings

1 teaspoon caraway seed

1 lb cooked kielbasa

1 cup apple juice

2 teaspoons brown mustard

1 teaspoon beef bouillon granules


In 12-inch skillet,combine cabbage, potatoes, onion, and caraway.  Top with sausage.


In small bowl mix juice, mustard, and beef granules.  Pour over sausage.  Bring to a boil.  Reduce heat, cover and simmer 30 minutes.



Hot Cabbage Soup

2 lbs ground beef

2 cups chopped onions

2 (10 ounce) cans Ro-tel tomatoes

2 (15 ounce) cans stewed tomatoes

2 (15 ounce) cans ranch style beans

2 cups broth or 2 cups water

2 teaspoons chili powder

1 head cabbage, shredded


Brown ground beef and onions, drain.  Add remaining ingredients execpt cabbage.  Simmer for 10 minutes.  Add cabbage & cook until tender.  Serve piping hot with crusty rolls or cornbread.




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