Stuffed Cabbage Leaves

  • 2 lb. green cabbage
  • 4-5 Tbs. butter
  • 1/2 c. finely chopped carrots
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped onions
  • 1/2 lb. thinly julienned ham
  • 1 Tbs. chopped garlic
  • 1 c. thinly sliced onions
  • 1 egg
  • 1/2 c. fresh bread crumbs
  • 1/2 tsp. rosemary
  • Freshly ground pepper
  • 3 c. hot chicken broth
  • 1 Tbs. flour (optional)
  • 1/4 c. sour cream (optional)

Core cabbage, but keep it whole.  Blanch for 6 minutes or steam for 10-12 minutes (see note at end).   Cool slightly.  Remove the 12 best-shaped, largest leaves.  Trim ribs so that they are the same thickness as the leaves and can be easily bent.  Finely shred the rest of the cabbage.   Melt 3 Tbs. of the butter in a sauté pan and cook celery, carrots, chopped onions and 1 cup of shredded cabbage for 10 minutes, until wilted but not brown.  Add ham and garlic; cook five more minutes.  Place in a bowl and let cool.

Meanwhile, in the same pan, melt 1 Tbs. butter and sauté remaining shredded cabbage and sliced onions for 5 minutes.  Strew them in the bottom of a 9 x 13-inch baking dish.  Beat the egg and combine with the vegetable and ham mixture, the crumbs, and rosemary.  Season with pepper (salt is usually unnecessary because the ham is salty).

Place a heaping tablespoon (or more) of filling on each leaf.  Fold over the ribbed end of the leaf, then fold over the two sides and roll up.  Place in baking dish, the flap side down.  When all leaves are stuffed, pour the hot broth over them.  Cover loosely with parchment paper or aluminum foil, and bake in a preheated 350-degree oven for 40 minutes, basting occasionally.  Serve with just the pan juices or make a light sauce: melt 1 Tbs. butter in sauté pan, stir in flour and cook for 2 minutes; pour in the pan liquids; bring to a boil, then simmer to thicken lightly; stir in sour cream and reheat without boiling.

You can replace the ham with ground beef that has been lightly sautéed and drained of fat.  Do not sauté with vegetables.

NOTE: I froze the cabbage whole a few days prior to making this dish.  Remove from freezer in the morning and by evening the leaves will peel off as if they had been blanched.  The center of the cabbage can turn brown however, so I used less in the stuffing.

From The Victory Garden Cookbook by Marian Morash.  Tip on freezing from New Recipes from Moosewood.

Spiced Short Ribs with Cabbage

  • 2 Tbs oil
  • 3 Lbs lean short ribs
  • 1 Tbs dry mustard
  • 2 tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed oregano
  • 1/8 tsp crushed sage
  • 1 bay leaf
  • ½ cup sliced onion
  • ¼ cup sliced celery or celeriac
  • 1 cup water
  • ½ cup cider vinegar
  • ½ – 1 head cabbage cut into wedges

Add short ribs to hot oil in a heavy skillet with a tight fitting lid.  Cover and brown meat on all sides.  Pour off excess fat.  Add a mixture of mustard, salt, pepper, oregano, and sage then bay leaf, onion, celery or celeriac and a mixture of water and vinegar.  Cover and cook slowly about 1 ½ hours or until meat is almost tender.  Add cabbage wedges, cover and cook about 25 minutes or until tender.  Add more liquid if necessary during cooking.  Serve ribs on a heated platter and surround with wedges of cabbage.

Serves 4.


The recipe below is from the Moosewood Cookbook.  It is one of our favorite ways to use cabbage and potatoes together.  You can also use this recipe for a stovetop, one-pan version by simply topping the cabbage mix with the potatoes right in the pan you sautéed it in.

  • 4 medium potatoes
  • 4 cups shredded cabbage
  • 1 1/2 cups chopped onion
  • 3 Tbs butter
  • 1/2 tsp caraway seed
  • 1 1/2 tsp salt
  • 1/2 tsp dill weed
  • black pepper
  • 1/4 cup sunflower seeds
  • paprika
  • 1 1/2 cups cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • 2 Tbs cider vinegar

Scrub (don’t peel) the potatoes, cut into small pieces and boil until mashable.  Drain and mash, while still hot, with cottage cheese, sour cream and yogurt.  Sauté onions in butter with 1/2-tsp salt.  After five minutes add caraway, cabbage and remaining salt.  Sauté until cabbage is tender.  Combine with potato mixture, and add everything except 2 Tbsp. sunflower seeds and paprika.  Spread into a deep buttered casserole.  Top with paprika and remaining sunflower seeds.  Bake at 350 degrees uncovered 35-40 minutes.

Soy Sausage-Stuffed Cabbage Rolls

  • 1 large head green cabbage
  • 4 bay leaves
  • 6 cloves garlic, coarsely chopped
  • 2 Tbsp. vegetable oil
  • 1 large onion, finely chopped (2 cups)
  • 2 14-oz. packages beef-flavored soy sausages
  • 1 cup cooked rice
  • ¼ tsp. salt
  • 2 tsp. Worcestershire sauce
  • ½ tsp. white pepper
  • 3 cups bottled pasta sauce or homemade tomato sauce

Lightly grease a large shallow casserole.  Remove 12 large leaves from the cabbage and set aside.  Shred enough of the remaining cabbage to make 1 cup.  Save the rest of the cabbage for another use.  Put the shredded cabbage, bay leaves and garlic in the bottom of the casserole.  In a separate pan, blanch the reserved cabbage leaves in boiling water for 3 minutes.  Remove and set aside.  Heat oil in a large skillet over high heat and saute onion and sausage for 3 minutes.  Reduce heat and add the rice salt, Worcestershire sauce and pepper.  Mix well.  Divide the mixture among the 12 leaves, rolling each one up, tucking the ends toward the center and fastening with a toothpick.  Place in the casserole dish.  Pour the sauce over the rolls, cover tightly and simmer 30 minutes.

Serves 6.

From The Whole Soy Cook Book by Patricia Greenberg.

Savoy Cabbage Slaw with Applesauce Vinaigrette and Mustard Seeds

For the vinaigrette:

  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 2 Tbsp apple cider vinegar
  • 1/3 c olive oil

For the salad:

  • 4 c savoy cabbage, sliced as thinly as possible
  • 1 large bunch red radishes
  • 3 or 4 Granny Smith apples
  • 1 lemon, juiced
  • 1 tsp mustard seeds
  • 1/2 c walnuts, toasted and chopped
  • salt and pepper to taste
  1. Make vinaigrette:  In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until the dressing emulsifies. Set aside.
  2. Make salad:  Put shredded cabbage in a large bowl. Shred radishes until you have 1 cup. Add to bowl.
  3. Core apples and shred to make 2 cups. Put shredded apples in a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
  4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Yield: 6 servings

Savoy Cabbage and Cheese Loaf

  • 1 Savoy cabbage
  • 3 Tbs. butter
  • 2 Tbs. vegetable oil
  • ¼ cup diced onion
  • Salt and Pepper to taste
  • 3 eggs
  • ½ cup whipping cream
  • 1 cup grated cheddar
  • ¾ cups bread crumbs (divided)

Pre-heat oven to 375 degrees.  Grease a standard loaf pan.  Wash, dry and quarter the cabbage then slice into ¼ inch strips.  In a large sauté pan, heat oil and butter.  Add the onion and sauté until translucent.  Add cabbage and stir well to coat.  Cover and simmer until cabbage releases its liquid.  Remove the cover and cook until the moisture evaporates.  Season with salt and pepper.  In a medium mixing bowl, beat together eggs and cream.  Add cheese and ¼ cup bread crumbs.  Mix gently with the cabbage and pour into the oaf pan.  Press remaining bread crumbs on top.  Bake 40 to 45 minutes until firm and golden brown.  Let rest 20 minutes before slicing.

From Foodday.


  • 5 Lbs cabbage
  • 3 Tbs. pickling salt

Shred the cabbage very thin (about the thickness of a quarter.  Add salt to the cabbage and thoroughly mix the ingredients with your hands.  Pack the cabbage into a one gallon jar and pack down tightly.  To keep the cabbage covered in its own brine and thus protected from the air while fermenting, we simply seal the jar with 2 1-gal ziplocks filled with brine.  To make the brine simply mix 3Tbs. pickling salt with half a gallon of water.  This should give you plenty of brine for filling the bags  and to have some left over for use as needed.  After you have the shredded cabbage and salt in the jar, put both empty ziplocks on top of the cabbage.  Use a funnel to fill both bags up to the neck of the jar and firmly seat the bags to seal out all air.

If the cabbage is fresh, it should release enough liquid to cover itself.  If within 24 hours it does not, add some of the left over brine.   You need to store the jar out of direct sunlight on a cool counter (60- 75 degrees).  After a day or two, you’ll notice small bubbles rising from the cabbage.  (This is the part that kids like best).  If yeast starts growing on the outside of the ziplocks, not to worry.  Simply rinse it off as needed.  You can start tasting the sauerkraut after 2 weeks, but it will not be fully ready until the bubbles stop.  At this point, you can store it in your fridge for several weeks.

Russian Soured Cabbage

  • 2 Tbs. pickling salt
  • 5 Lbs. fresh cabbage
  • 2 medium carrots
  • 1 apple cored and sliced into 16ths
  • ¾ cups cranberries
  • 2 Tbs. chopped dill

Reserve 2 outer leaves of cabbage and shred remaining head.  Grate carrots coarsely.  In a large bowl, mix the salt with the shredded cabbage, rubbing the salt into the cabbage with your hands.  Gently mix in the carrots, apple, cranberries and dill.  Pack the mixture into a 1-gallon jar pressing the cabbage down firmly.  Add any liquid that may have accumulated in the bowl.  Lay the reserved cabbage leaves on top.  Dissolve 1 ½ Tbs. salt in 1 qt. water.  Push a freezer into the mouth of the 1-gallon jar and fill it with the salt water.  Seal the bag.  Set the jar in a spot out of direct sunlight (ie western Oregon)  at a temperature of 65-72 degrees F.  Two or three times a day during the next two or three days push the handle of a wooden spoon to the bottom of the jar to allow gasses to escape.  Let the mixture ferment 4-5 days until the cabbage is as sour as you like.  Store in the refrigerator.

Makes approx. 3 quarts.

Adapted from The Joy of Pickling, by Linda Ziedrich.

Russian Cabbage Borscht

  • 2 Tbsp. butter
  • 1 1/2 c. chopped onion or leek
  • 4 c. stock or water
  • 1 1/2 c. thinly sliced potato
  • 2 tsp. salt
  • 1 c. thinly sliced beets
  • black pepper
  • 1 large sliced carrot
  • 1/4 tsp. dill weed
  • 1 stalk chopped celery (optional)
  • 1 1/2 Tbsp. vinegar
  • 3 c. chopped cabbage
  • 1 c. tomato puree
  • 1 scant tsp. caraway seeds
  • sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.

Red Cabbage Saute

  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.  From The Vegetarian Epicure Book Two by Anna Thomas