Rural Missouri - March 2018 - 31

Red Cabbage
and Apples

Red Cabbage and Apples
1 head red cabbage, about 2 pounds
3 tablespoons butter
1 medium yellow or red onion, sliced
2 Granny Smith apples, cored, peeled and diced
2 bay leaves
1/2 cup low-sodium chicken broth
1/3 cup apple cider vinegar
3 tablespoons sugar
Salt and pepper, to taste
Quarter the cabbage and remove the core, disposing of the core after removal.
Next, cut the cabbage quarters into thirds. Rinse cabbage in cold water and set
aside.
In a large stockpot, melt butter over medium heat. Saute the onion and
apples for 2 minutes until they begin to soften. Add the bay leaves, cabbage
and chicken broth. Cook for 5 minutes until cabbage begins to wilt. Stir in the
vinegar to help preserve the red color of the cabbage. Add sugar, salt and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally.

Lil' Cabbage Rolls
1 pound ground beef (a combination of beef and pork works well too)
1/2 onion, chopped
1 cup diced tomatoes, undrained
1 teaspoon salt
1/2 cup water
1/3 cup long grain rice, uncooked
1 teaspoon dried oregano
1/4 teaspoon pepper
8 to 10 large cabbage leaves
1/2 cup Swiss cheese, shredded and divided
15-ounce can tomato sauce
1 tablespoon sugar
2 teaspoons dried oregano
Heat oven to 350 degrees. In a large skillet cook meat and onion until meat
is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, salt,
water, uncooked rice, 1/2 teaspoon oregano and the pepper. Bring to boiling,
then reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.
Next, trim large veins from the back side of the cabbage leaves. Immerse
leaves, several at a time, into boiling water for 2 to 3 minutes or until just limp.
With large slotted spoon or tongs, carefully remove leaves from the boiling water and set on metal cookie rack to allow excess water to drain before ﬁlling,
but don't allow to cool completely, as leaves will need to be warm and pliable
to ﬁll and roll.
For ﬁlling, stir the ﬁrst 1/4 cup Swiss cheese into the meat/rice mixture.
Place about 1/3 cup of the mixture on each cabbage leaf. Fold in sides. Starting
at an unfolded edge, carefully roll up each leaf, making sure folded sides are
included in the roll.
For sauce, in a small bowl stir together tomato sauce, sugar and remaining
dried oregano. Pour half of the tomato mixture into a 2-quart square baking
dish. As you prepare the rolls, arrange each roll on the tomato mixture in the
pan. Spoon remaining tomato mixture over cabbage rolls.
Bake covered for 40 minutes or until heated through. Remove from oven and
sprinkle with remaining 1/4 cup cheese. Let stand about 2 minutes or until
cheese is melted and serve while hot.

Corn Beef
Cabbage Pizza

Corn Beef Cabbage Pizza
2 prepared pizza crusts (such as Boboli)
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups green cabbage, thinly sliced
Kosher salt
1 teaspoon pickling spices, securely tied in cheesecloth
Water
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
8 ounces corned beef, sliced
Thousand Island dressing
Heat oven to 350 degrees. Set pizza crusts on cookie sheet or pizza pans and
brush with olive oil. Bake for 10 minutes, then remove from oven.
While dough heats, prepare the toppings: heat 1 tablespoon olive oil in a
skillet over medium-high heat. Add the cabbage, season with salt and cook
until just soft, about 5 minutes. Add the pickling spices and just enough water
to cover. Simmer over low heat, covered, until the cabbage is tender, about 20
minutes. Drain the cabbage and set aside, discarding spice bag.
Toss the potato slices with 2 tablespoons olive oil and season well with salt
and pepper. Roast in a single layer on a baking sheet until golden, about 15
minutes.
Scatter half of each of the cheeses, corned beef, cabbage and potatoes on
top of each pizza. Season with salt and pepper. Carefully slip the pizza pans
in the oven. Cook for 12 to 15 minutes or until golden and to desired level of
doneness. Remove from oven, and drizzle with Thousand Island dressing and
serve while hot.

Roasted Garlic Cabbage
1 head cabbage
2-1/2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon garlic salt (more if desired)
1/2 teaspoon pepper
Heat oven to 400 degrees.
Combine olive oil and minced garlic in a small bowl.
Slice cabbage into circles and then slice each circle in half, keeping part of
the core intact to hold the slice together.
Place onto a baking sheet sprayed with nonstick cooking spray or lightly
coated with olive oil.
Brush the cabbage slices with olive oil mixture, then season with garlic salt
and pepper and place into oven. Roast for approximately 30 minutes or until
cabbage is tender and edges begin to slightly brown. Serve while hot.

Lil'
Cabbage Rolls
MARCH 2018 | RURALMISSOURI.COOP XX

Table of Contents for the Digital Edition of Rural Missouri - March 2018