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Published September 16, 2009, 12:00 AM

ONLINE EXTRA — CABBAGE PATCH COOKING: Cabbage Patch Stew . . . Cabbage Patch Soup . . . Cabbage Patch Meatloaf, etc.

Cabbage Patch Stew

1 pound ground beef

1½ cups cabbage coarsely chopped

½ cup celery sliced

2 medium onions thinly

1 cup water

2 teaspoons chili powder

¾ teaspoon salt

¼ teaspoon black pepper

15-ounce can kidney beans, drained

16-ounce can stewed tomatoes

Dumplings (optional)

Cook ground beef in Dutch oven, stirring occasionally, until brown; drain.

Stir in cabbage, celery and onions. Cook stirring occasionally, until vegetables are light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

If adding dumplings, while beef mixture is simmering, drop dough by spoonfuls onto hot beef mixture (do not drop directly into liquid).

Yield: Serves 4.

Approximate nutritional analysis per serving: 447 calories, 39 percent of calories from fat, 19 grams fat (7 grams saturated), 98 milligrams cholesterol, 1,196 milligrams sodium, 33 grams carbohydrates, 4 grams dietary fiber, 11 grams sugars, 36 grams protein.

Cabbage Patch Soup

2 tablespoons butter

1 pound lean ground beef

1 medium onion, thinly sliced

½ cup thinly sliced celery

1 1-pound can tomatoes

2 cups water

2 beef bouillon cubes

1 1-pound can red kidney beans

1 teaspoon chili powder

1/8 teaspoon pepper

2 cups finely shredded cabbage

Salt, to taste

Melt butter in a 5- to 6-quart pan over medium heat. Add beef; cook, stirring, until browned and crumbly. Add onion and celery and stir often for about 5 minutes.

Stir in tomatoes (break up with a spoon) and the liquid, water, bouillon, beans, chili powder and pepper. Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 8 minutes. Season to taste with salt.

Yield: Serves 4.

Cabbage Patch Meatloaf

16 ounces ground 90 percent lean turkey or beef

6 tablespoons dried fine bread crumbs

1½ cups purchased coleslaw mix (see note)

¼ cup finely chopped onion

¼ cup finely chopped green bell pepper

¼ teaspoon dried minced garlic

2/3 cup ketchup, divided use

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray.

In a large bowl, combine meat, bread crumbs, coleslaw mix, onion, green bell pepper, garlic and 1/3 cup ketchup. Mix well using hands. Pat mixture into prepared loaf pan.

Bake 45 minutes. Spread remaining 1/3 cup ketchup over top and continue baking 15 minutes. Place loaf pan on a wire rack and let set 5 minutes.

Yield: Serves 6.

Note: 1¾ cups shredded cabbage and ¼ cup shredded carrots may be substituted for coleslaw mix.

Cabbage Patch Surprise

1 head cabbage, raw, cut into 4 quarters

1 tablespoon butter

2 strips uncooked bacon

Pinch salt

Pinch fresh ground pepper

Place each quarter of cabbage inside aluminum foil that has been shaped like a bowl. When cabbage is inside the aluminum foil, you should be able to close together the foil at the top and sides so no steam can get out. Once cabbage has been placed inside the foil, season each quarter piece with 1 tablespoon butter, two strips of uncooked bacon, salt and pepper to taste. Close foil and cook on grill for 30 to 45 minutes depending on desired doneness. You also can add beef bullion cubes and vinegar to mix it upor add your own spices and variation.

Cabbage Patch Pig

1 head cabbage

Salt and pepper

1 stick butter

Bacon

Cut cabbage almost in half and then in quarters. Place split butter in cabbage, salt and pepper to taste, close as much as you can and wrap in bacon. You may decide to precook bacon some or open foil after 20 minutes to allow bacon to cook more.

Cabbage Patch Chili

½ pound ground beef

1½ cups chopped onion

½ cup sliced celery

1 1-pound can kidney beans, drained and rinsed

1 16-ounce can stewed tomatoes

1 cup shredded cabbage

1 teaspoon chili powder

½ teaspoon salt

Hot mashed potatoes (optional)

In a medium saucepan over medium heat, cook beef, onion and celery until beef is browned and vegetables are tender. Drain off fat.

Add 2 cups water, beans, tomatoes, cabbage, chili powder and salt, and bring to boil. Reduce heat and simmer, covered, until cabbage is tender, about 20 minutes. Top each serving of cabbage patch chili with mashed potatoes, if desired.

Yield: Serves 4.

Cabbage Patch Coleslaw

2 cup shredded cabbage

½ cup chopped, fresh parsley

½ cup sliced onion

4 tablespoons sugar

3 tablespoons vinegar

2 tablespoons oil

1 teaspoon salt

Combine cabbage, parsley and onion. Set aside. Mix together sugar, vinegar, oil and salt. Add to cabbage and mix well. Refrigerate. Best after standing a day or several hours but may be eaten as soon as mixed.

For a large recipe, use 12 cups cabbage and add onion and parsley as you like. Use 12 tablespoons sugar, 9 tablespoons vinegar, 6 tablespoons oil and 2 teaspoons salt. Prepare as before.

Cabbage Patch Chicken and Noodles

3 cups coarsely chopped cabbage

½ cup chopped onion

½ cup water

10¾-ounce can Healthy Request Cream of Chicken Soup, condensed

1½ cup diced cooked chicken breast (8 ounces)

2 cups hot-cooked noodles, rinsed and drained

1 teaspoon dried parsley flakes

½ teaspoon dried thyme, crushed

¼ teaspoon ground black pepper

In a large skillet, combine cabbage, onion and water. Cover and cook over medium heat for 15 to 20 minutes or until cabbage is tender, stirring occasionally. Stir in chicken soup, chicken and noodles. Add parsley flakes, thyme and black pepper. Mix well to combine. Lower heat. Simmer 5 minutes, stirring occasionally.

Yield: Serves 4 (1-cup).

Approximate nutritional analysis per serving: 269 calories, 5 grams fat, 24 grams protein, 32 grams carbohydrates, 389 milligrams sodium, 2 grams fiber.

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