Cabbage and Sour Cream

3 tbsp. butter
1 small head cabbage, shredded
1 small onion, minced
1/2 tsp. salt
1/4 tsp. paprika
1 c. sour cream

In a large, heavy skillet, melt butter. Add cabbage and onion.
Saute for 5 minutes. Season with salt and paprika. Butter a shallow baking pan. Spoon in vegetables. Top with sour cream. Bake for 25 minutes in 375`F. oven.

Beef Goulash Soup

6 ounces boneless beef sirloin steak
1 teaspoon olive oil
1 medium onion, cut into thin wedges
2 cups water
1 14-ounce can beef broth
1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
1/2 cup thinly sliced carrot
1 teaspoon unsweetened cocoa powder
1 clove garlic, minced
1 cup thinly sliced cabbage
2 teaspoons paprika
1/4 cup fat-free dairy sour cream



1. Trim fat from beef. Cut beef into 1/2-inch cubes. In a large saucepan heat olive oil over medium-high heat. Cook and stir beef in hot oil over medium-high heat about 6 minutes or until beef is browned. Add onion wedges; cook and stir about 3 minutes or until tender.
2. Stir in the water, beef broth, undrained tomatoes, carrot, cocoa powder, and garlic. Bring to boiling; reduce heat. Simmer about 15 minutes or until beef is tender. Stir in the cabbage and paprika. Simmer for 5 to 7 minutes more. Remove from heat; stir in sour cream until combined. Makes four 1-1/2-cup servings.

1 cabbage, shredded.
4 ounces ofbacon
1 medium onion, chopped
1 clove garlic, chopped
1/4 cup white-wine vinegar

Directions:

Cut the bacon into small pieces and fry it in a large frying pan.
Remove bacon when done.

Chop/cut the onion and garlic and fry them in the remaining grease. When they are brown, pour in the vinegar.
Bring ingredients to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage will wilt from the hot grease and vinegar.

I used to eat a low fat version of this when I was on WW, and it was very good.

Cabbage Au Gratin

Recipe By____ : Akron Beacon Journal
Serving Size_ : 6___ Preparation Time :0:00
Categories___ : Side Dishes_____________________ Vegetables

_ Amount_ Measure______ Ingredient -- Preparation Method
--------_ ------------_ --------------------------------
__ 6_____ cups_________ shredded cabbage
____ 1/2_______________ of a 6 oz. can tomato paste
____ 3/4_ cup__________ water
__ 1 1/2_ teaspoons____ salt
____ 1/8_ teaspoon_____ pepper
__ 1_____ teaspoon_____ Splenda
__ 1_____ cup__________ grated Cheddar cheese


Fill a large kettle half-full with water._ Bring to a boil._ Add a dash or two of salt._ Add cabbage and cook for 2 minutes; drain and return cabbage to pan._ In a saucepan, combine tomato paste, 3/4 c water, 1 1/2 t salt, pepper and Splenda._ Bring to a boil, stirring until smooth._ Pour over drained cabbage. Pour into a casserole dish._ Top with cheese._ Bake at 350 for 15 minutes.

The cabbage & sour cream one is great, I usually fill a tortilla with the cabbage