Bohemiancabbage Recipes

Steps:

• Brown the onion in the shortening, only to a golden color. Do not brown.
• Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
• Put cabbage in; sprinkle with caraway seed if you wish.
• Boil for 1/2 hour.
• Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
• Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).

Steps:

• 1. Core head of cabbage and put in a stock pot with water (core side down) and steam. While steaming prepare meat mixture. Watch and once it is steamed removed and drain water off and let sit with lid on to keep moist.
• 2. This can be made ahead of time so the flavors will do their thing. I made it the day before and let it set all night in the refrigerator. Combine both meats, onion, rice, garlic & salt and pepper and mix well. Spape your meat mixture into rolls about as long as your index finger and 3/4" in diameter. Wrap your rolled meat mixture in one leaf of your steamed cabbage.
• 3. Start by putting down a layer of saurkraut on the bottom of your stew kettle/dutch oven, then place a layer of cabbage rolls and continue to do this (2-3 layers is what I had) and you should end up at the top with a layer for saurkraut.
• 4. Pour your broth (or water) over the top and season more if desired with salt & pepper. Once you are done place on your back burner, cover with lid, and bring to a boil. Once it's boiling lower to simmer, continue with lid still on, and continue for 2-1/2 hours.
• 5. It is okay to let it sit in the juice as it just give it more flavor. I have thought about adding a can of diced tomatoes but that is not part of this recipe. But it sounds like a great addition to me!

Steps:

• Brown ground beef and drain.
• Place 1/2 of the cabbage in a 1 1/2 quart casserole dish and sprinkle generously with salt and half of the caraway seeds.
• Then layer half of the ground beef, half of green pepper, half of onions and the 1/2 cup of uncooked rice over the cabbage.
• Salt and pepper again.
• Repeat layers again starting with remaining cabbage, caraway seeds, ground beef, green pepper, onion, salt and pepper.
• Be sure to salt adequately because cabbage needs a lot of salt.
• Mix water and soup together and pour over all.
• Cover and bake at 325°F for 1 hour or until cabbage is tender.

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.