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can you freeze it raw? or how do you freeze it?

anybody got a good pig in the blanket/cabbage rolls recipe they care to share

or any easy cabbage recipe

No you can't freeze it raw. It will be mushy thawed.

I "fry" cabbage.

Fry a few pieces of bacon in a skillet. Remove. Toss shredded/chunked your preference - cabbage in the bacon grease. Season to suit you. Cover, lower heat to lowest setting. Cook until desired degree of tenderness.

You can add any seasoning you want.

Before serving, sprinkle with crumbled bacon. EVERY time my SIL eats this, he brags on it. Just plain ol' country cooking. My step-daughter doesn't do plain ol' country cooking. She should listen to him sometimes...

Chopped Cabbage is a must add to any vegetable soup or stew I make. In fact that soup sounds like a really good idea for this week.

If you look down through a few topics there should be a topic on removing cabbage leaves. It doesn't list any recipes, but perhaps if you private message some of the posters they will share their recipes.

I'm too lazy a cook to do stuffed cabbage leaves, but I love Beef Cabbage Soup. I make a huge batch and freeze the left overs.

Also, like Sherry, we fry our cabbage. I will heat oil in the dutch add a few slices of salt pork (streak of lean is preferred in my family) brown, remove from pan and add chunks of cabbage to the hot grease, salt pepper and a little water to prevent scorching. It is ready to serve when the cabbage is just tender. Over cook and - mushy and strong smelling.

You can also dress it up - if you are adverse to pork or want a little healthier - use a little vegetable oil, cook until tender a thin sliced onion, toss in the cabbage and just as it begins to cook down add either a can of crushed tomatoes or petite diced tomatoes.

This message has been edited. Last edited by: Charming,

There used to be a lady in our community- Vera Bradley. She made the best cabbage ever.. She wouldn't share her recipe, but if you wanted some, you could bring her the ingredients and she would make it for you.

I don't get the whole I don't share recipes thing, I think its flattering, but then, that is just me.

I figured it out the best I could and this is how I make Vera Bradley Cabbage.

Shred a head of cabbage. Only peel off the ugly outer leaves, but leave as many of the dark green as possible. Leave these seperate and cook them first as they need a little more cooking time.


shred an onion, chop some red and green peppers- to the heat of your choice.

In a dutch oven to which the oil has been added,and the green leaves have been cooking put a layer of cabbage, then onion and peppers. Do this till all ingredients are used. Sprinkle with salt, pepper , and sugar.

Cook till tender crisp, stirring occaisionally to mix everything well.

Once I had cabbage this way, I never wanted it any other way!

You can freeze it raw if you are going to only use it in soups or a dish like that. You can even fry it after being frozen. Several of us do it on one of the gardening boards, not here. You do need to add it to your dish before it thaws...that helps keep it from becoming MUSH!

Thanks ga.karen! did not know that!

I put chopped cabbage into my Beef Stew ~ add it when you add your onions. Really enhances the flavor which surprised me as I don't care for coleslaw or raw cabbage!

I like this Spicy Cabbage roll recipe, but I wrote it out and can't remember where I got it. It's not overly spicy, but it has a little kick to it. It was easier for me to core the head of cabbage as much as I could, stab a long fork into where the core was, and place it in almost boiling water until the leaves were loose enough to separate.
10 cabbage leaves
Mix:
1# hamburger
3T. finely chopped onion
3T. finely chopped green pepper
1T. worchestshire sauce
3/4c. rice
1/2t. salt
dash black pepper
6oz. tomato paste
Roll small portions up in cabbage leaves seam side down, place in greased 9x13 pan.
Mix:
10oz. can Rotel
1/4t. salt
1/4t. season salt
Pour over cabbage rolls, cover with foil, bake 350 degrees for 1 hour.
I prefer to mix some tomato sauce in with the Rotel mixture to thicken it up, if not you won't have a sauce like topping.

I also do the same as Sherry, but toss in some buttered noodles along with the cabbage & bacon.

Yes you can freeze cabbage, especially for stuffed cabbage rolls. Just wrap in plastic freeze for a couple of days. Thaw out overnight. It cores very easiely. Peel off the cabbage leaves and stuff with meat mixture. It rolls up nicely. The leaves will be pliable, you can use it in cooked dishes but not for coleslaw. At one time I did have a recipe for frozen slaw. Don't know what happned to it?
We make stuffed cabbage like this.

1 # ground beef
1# ground pork
Chopped onion
1 cup raw rice
salt and pepper to taste.
Put a little tomato juice and sour kraut juice in with meat mixture.
Roll up. Place a layer of sourkraut on botton of casserole a layer of cabbage rolls, a layer of kraut ending with a layer of kraut. I chop up the left over cabbage and put on top. Cover with tomato juice and kraut liquid and a little water. Cover tightly and bake at 325 for 2 to 3 hours check ocasionally to see if you have to add more juice. Uncover for the last half hour.
We love to dunk crusty bread in the juice. Sue

thank you for all the info.

I forgot...I have a freezer slaw recipe...I'll have to look for it!

Back later, if I can find it.

My recipe is the same as Sue's except I use diluted tomato sauce instead of juice. I also add diced kielbasa when layering the rolls. Adds a little something extra. It might just be time to make some now that the storm has passed.

I'm polish and my grandmother always make "kapusta".

Shred cabbage in large shreds...add 1-2 large onions sliced. Put in large frying pan with a little water and cook down (cabbage will hardly fit in pan but as it starts cooking down, keep stirring. It will all fit.) When cabbage is tender add torn up cooked bacon with a little more butter into the cabbage.. Sprinkle with abt a tablespoon of white sugar (or more to taste) and about 1-2 Tbl of white vinegar. Let sit for flavors to mingle.

We could never seem to get enough of this. I miss my Grandmothers cooking. Since she never measured anything it was difficult to get her recipes. I used to watch her and try and write down what she did and how much, but it was a little difficult to do this since she was always tasting and adjusting the recipes. I've finally got some of them down pat, but it's a matter of tasting and finding the flavors I remember.