Good quality cabbage should be well formed, fairly even colored and heavy for its size. For green and red cabbage, leaves should be very compact and fairly smooth. Savoy cabbage leaves should be crinkled and less compact. Avoid discolored or wilted cabbage.

Baked Cabbage


Quarter the cabbage and boil it in a large kettle or Dutch oven for 10 minutes. Remove cabbage sections; place in a shallow baking dish. Combine remaining ingredients in small bowl; pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces about halfway through cooking time so wedges cook evenly. Serves 4.


Baked Cabbage

-1 large head cabbage

-3 medium tomatoes, diced

-1 small white onion, chopped

-1/2 teaspoon garlic powder

-1/2 teaspoon salt

-1 teaspoon black pepper

-1/4 teaspoon caraway seed

-1/8 cup water or chicken stock


PREPARATION: Preheat oven to 325F.

Cabbage and Celery Root Slaw With Cider-Dijon Dressing


-1/2 medium head green cabbage, thinly sliced (about 8 cups)

-1/2 small head red cabbage, thinly sliced (about 4 cups)

-2 red bell peppers, cut into matchstick-size strips

-3 cups matchstick-size strips peeled celery root (from 1 medium head)

-2/3 cup mayonnaise

-2 tablespoons mustard (your favorite kind)

-2 tablespoons apple cider vinegar

-4 teaspoons sugar (a substitute can be used)

-2 teaspoons celery seeds


Mix first 4 ingredients in large bowl. Whisk mayonnaise and next 4 ingredients in small bowl to blend. Pour dressing over vegetables. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

Makes 6 servings

Bacon Stuffed Cabbage

This is excellent as a side to turkey

-1 large whole head green cabbage

-1 large whole head red cabbage

-4 quarts water

-2 tablespoons salt

-1 pound thick-sliced bacon, cut crosswise into 1/4-inch strips

-1 3/4 pounds onions (about 3 medium), thinly sliced

-3/4 cup whipping cream (fat free half and half can be substituted)

-2 tablespoons plus 2 teaspoons chopped fresh sage

-1 teaspoon fennel seeds

-1/4 cup olive oil


Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole green cabbage and cook until leaves soften, about 7 minutes, turning occasionally. Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves. Trim thick ribs from leaves. Repeat with whole red cabbage.

Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from skillet. Add onions and saute until tender and just beginning to brown, about 20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to taste with salt and pepper.

Preheat oven to 350F. Butter heavy large baking sheet. Place 1 cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with remaining cabbage leaves and onion mixture. Arrange packages seam side down on prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about 25 minutes.

Makes 16.