I have several from the Lo-Carb Cooking Cookbook to share:
CABBAGE SOUP
1 medium cabbage head
1 can chicken broth
1 chopped red onion
Salt and pepper
1 lb. smoked sausage
Cut cabbage in eight wedges. Cover cabbage with water and cook until tender. Add chicken broth, red onion and salt, pepper and sausage to the soup. Simmer until heated through.
SESAME SLAW
1/2 c. sesame seeds
1/2 c. slivered almonds
2 T. butter
1 head shredded cabbage head
4 chopped green onion
Dressing:
1/3 c. red wine vinegar
1/2 c. olive oil
8 pkgs. sweetener
2 t. salt
1/4 t. pepper
Sauté sesame seeds and almonds in butter. Add to cabbage and onions. Chill. Mix dressing ingredients and combine with cabbage. Serves 8-10.
CHINESE CABBAGE AND CILANTRO SLAW
1 lb. finely shredded Chinese cabbage
3/4 c. thickly sliced red pepper
2 T. chopped green onions
2 T. finely chopped fresh cilantro
1/4 c. lime juice
2 T. vegetable oil
1/8 t. salt
1/8 t. crushed red pepper flakes
1 crushed garlic clove
Combine cabbage, red pepper, green onions and cilantro in a large bowl. Toss and set aside. Whisk lime juice, oil, salt, red pepper flakes and garlic until well blended. Pour lime juice mixture over cabbage mixture, tossing well. Cover and chill thoroughly. Serves 6
CARAWAY BACON COLESLAW
2 c. finely shredded green cabbage
2 T. thinly sliced scallions
1/4 t. caraway seed
3 T. white wine vinegar
2 T. water
2 t. cooked crumbled bacon
1 t. olive oil
Toss cabbage, scallion and caraway seed:. In small saucepan combine vinegar, water, 1 t. bacon bits, and oil bring mixture to a boil. Pour over cabbage mixture and toss to combine. Cover and chill for at least 3 hours. Before serving, sprinkle coleslaw with remaining bacon bits and toss to combine. Serves 2. 7 gm. carbs/serving
COLE SLAW
1 medium shredded cabbage
1 t. salt
3 T. wine or apple cider vinegar
2 T. water
6 t. sweetener
1 pint heavy cream
Add salt and squeeze cabbage. Mix together vinegar, water and sweetener. Pour over cabbage, mix well. Add cream until cabbage is coated. Chill for several hours before serving.
SWEET-N-SOUR KEILBASA
5 lbs. Keilbasa
2 lbs. bacon
1 medium onion
2 small heads cabbage
1 c. vinegar
2 c. sweetener
Cook Keilbasa and cut links in half lengthwise. Cut bacon strips in 1/2 before cooking. Cook bacon until almost crispy, then set aside keeping grease in pan. Add all other ingredients, except vinegar to bacon grease and fry until almost tender. Place Keilbasa, bacon, cabbage, vinegar, and bacon grease in crock pot. Cook on low for 3 hours. Stirring often. Drain, then serve hot.
CABBAGE LASAGNA
1 lb. ground chuck
1 c. chopped onion
1/2 chopped green pepper
1 medium head cabbage
1/2 t. salt
1/8 t. pepper
1/2 t. oregano
1-18oz. can tomato paste
8 oz. sliced mozzarella cheese
Brown ground chuck, onion, green pepper. Boil cabbage until tender then set aside, saving 2 cups of liquid. Combine 2 cups of liquid, oregano, tomato paste, salt and pepper and simmer, stirring often. Add meat mixture to sauce pan. simmer and stirring often. In a buttered 9x13 pan, layer cabbage and tomato mixture Top with mozzarella cheese slices as your very last layer only -Bake 400 for 30 min until cheese is browned, approx. Serves 8
BEEF AND CABBAGE
4 c. shredded cabbage
1/2 small diced onion
1 garlic cloves, crushed
1/2 c. diced green pepper
1/2 c. diced celery
3/4 lb. ground beef
1 T. butter
Sauté onion, garlic and celery until tender crisp. Add ground beef and brown. Stir in cabbage. Cover and simmer 15 minutes, stirring every 5 minutes. Top with grated cheese, Tabasco sauce and sour cream before serving. Serves 3
GROUND BEEF AND SAVOY CABBAGE CASSEROLE
3 small heads chopped savoy cabbage
1 1/2 pounds lean ground beef
1 large chopped onion
1/2 can tomato sauce
1/2 t. garlic powder
1 can chicken broth
1 can beef broth
Sauté ground beef and onion. Drain and add garlic powder, tomato sauce and cabbage. Sauté until cabbage is slightly wilted. Add broth. Bring to a boil and simmer about 1 hour.
CREAMED CABBAGE
6 c. coarsely grated green cabbage
1 t. salt
1/4 c. butter
2 fresh lemon juice
2 T. sweetener
1 egg
1 c. sour cream
Sauté cabbage in butter until completely cooked. Stir in salt, sugar, and lemon juice. Mix egg and sour cream. Combine with cabbage and cook until thickened. Season with salt and pepper. Serves 6. 6 gm carbs/serving
CABBAGE SAUTE
1 head thinly sliced cabbage
3 crushed garlic cloves
1/2 lb. cooked crumbled bacon
1 t. celery seed
1 c. sour cream
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
Fry bacon in large skillet, reserving drippings. Sauté cabbage and spices except paprika until tender Stir in crumbled bacon and sour cream. Heat thoroughly. Sprinkle with paprika before serving.
Debra
[This message has been edited by DDAVES (edited 09-05-2000).]
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