German Sausage Chowder 1 pound cooked bratwurst or knackwurst -- cut into chunks 2 medium potatoes -- peeled and coarsely diced 1/2 cup onion -- chopped 4 cups cabbage -- shredded 1 can whole kernel corn (optional) 3 cups milk 3 tablespoons all-purpose flour 1 shredded aged Swiss cheese snipped parsley (if desired) Instructions: 1. In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt and dash pepper. 2. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. 3. Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender. 4. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. 5. Cook and stir till thickened and bubbly. 6. Stir in cheese till melted. Garnish with parsley. -- ----------------------- Cabbage and Barley Broth with Tahini 1 small onion, thinly sliced 1 clove of garlic 4 oz / 125g cabbage, finely shredded or sliced 1-2 tbl tahini 1 tbl oil 1 bay leaf Vegetable stock or water and Vecon Salt and pepper to taste Soak and cook the barley and keep the cooking water. Fry the onion and garlic gently for about 5 minutes without browning. Add the cabbage and the barley with the cooking water and make it up to 2 pints/1 litre with vegetable stock or water and Vecon. Bring to the boil, add the bay leaf and simmer for 3-5 minutes until the cabbage is just cooked but still crunchy. Remove from the heat and stir in the tahini to taste. This soup is very economical and a good contrast of textures. Serves 4 ------------------------ An easy cabbage recipe, with seasonings and a little vinegar, cooked in the skillet. Cook Time: 20 minutes Ingredients: 1/4 cup butter 1/2 teaspoon seasoned salt 1 medium head cabbage, coarsely shredded 1/4 cup chopped onion 3 tablespoons vinegar 1 tablespoon granulated sugar Preparation: Directions for Skillet Cabbage In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer. Easy cabbage recipe serves 6. ---------------------------- Braised Cabbage Cook Time: 1 hour Ingredients: 1 medium green or Savoy cabbage 2 tablespoons butter 1/4 cup chopped onion 1 can (15 ounces) tomatoes, diced 1 tablespoon all-purpose flour 1 cup chicken broth salt and pepper to taste 2 teaspoons finely chopped parsley 1/4 cup sour cream Preparation: Quarter cabbage, remove most of the hard core and stem. Place cabbage quarters in a large kettle and cover with boiling water; boil for about 10 minutes. Drain and pat dry. Place cabbage quarters in a covered baking dish. In a skillet, melt butter and sauté onion until tender; add chopped tomatoes, stir in flour. Add chicken broth and bring to a boil, stirring constantly. Add seasoning and parsley; mix well, and spoon over quartered cabbage. Cook, covered, at 375° for 30 minutes, basting occasionally. Stir several tablespoons of hot liquid from cabbage into the sour cream. Pour over cabbage and bake for an additional 15 minutes. Serves 4 to 6. --------------------------- Sweet and Sour Cabbage Recipe for sweet and sour red cabbage with apples and onion. Ingredients: 3 slices bacon, cooked until crisp 1/2 cup chopped red onion 1 cup chicken broth 1/4 cup red wine vinegar 2 tablespoons granulated sugar 1/4 teaspoon salt black pepper, to taste 1 small head red cabbage, shredded 2 medium apples, peeled, cored and sliced 4 teaspoons cornstarch 2 tablespoons water Preparation: Cook bacon in a large skillet until crisp; transfer to paper towels to drain. Cook onion in drippings until softened. Stir in chicken broth, vinegar, sugar, salt, and pepper. Add cabbage; reduce heat and simmer for 10 minutes. Add apples and cook for 10 more minutes, stirring occasionally. Combine cornstarch with water; stir into sauce. Cook, stirring, until thickened. Transfer to serving dish and garnish with crumbled bacon. Serves 4 to 6. ------------------------- Cabbage with Cheese Sauce Recipe for cabbage wedges with cheese sauce and crumbled bacon. Ingredients: 4 ounces bacon, cooked, drippings reserved White Sauce, recipe below 1 medium head green cabbage 4 ounces shredded sharp Cheddar cheese salt and pepper . White Sauce . 3 tablespoons butter 1 tablespoon bacon drippings 1/4 cup all-purpose flour 2 cups warmed milk salt and pepper to taste Preparation: Make white sauce. In skillet used for bacon over medium heat, melt butter (use 1/4 cup fat total, including bacon drippings). Stir in flour and blend well. Gradually pour in warm milk, stirring constantly. Continue to cook and stir until sauce is thickened and smooth; add salt and pepper to taste. Cut cabbage into wedges and cook in a small amount of salted water until tender, or for about 10 minutes. Add cheese to the sauce mixture; heat until melted. Place drained cabbage on a serving platter; cover with cheese sauce and sprinkle with crumbled bacon. Serves 4. ----------------------------- Cabbage Casserole A cabbage casserole recipes with Cheddar cheese and bread crumb topping. Cook Time: 35 minutes Ingredients: 1 head cabbage -- chopped 2 medium onions -- chopped 3 cloves garlic -- minced cooking oil 1 stick butter -- (4 ounces) 6 slices bread -- soaked in milk 2 cups cream 8 ounces sharp cheddar cheese -- grated salt and pepper -- to taste fine bread crumbs -- seasoned Preparation: Parboil chopped cabbage in salted water until just tender. Drain and set aside. Saute onions and garlic in a little vegetable oil until onions are translucent but not browned. Add cabbage to onions and garlic. Add butter, moistened bread, cream, and cheese. Pour half of the mixture into a lightly buttered casserole. Top with half the seasoned crumbs. Pour the remaining mixture into the casserole; top with remaining seasoned crumbs. Bake at 350 degrees until browned, about 25 to 30 minutes. Serves 4 to 6. ------------------------- `