Cabbage Muffins Recipes

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
• Add the grated cabbage and stir into the dry ingredients.
• Whisk the eggs, milk and melted butter together well.
• Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven for 20 minute.

Steps:

• Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.

Steps:

• Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
• Add the grated cabbage and stir into the dry ingredients.
• Whisk the eggs, milk and melted butter together.
• Add to dry ingredients and stir quickly.
• Spoon into greased muffin pans and bake in preheated oven until done.
• Bake at 400 F for 20 minutes.

Steps:

• Heat the oil in a large soup pot.
• Add the onions and saute over medium heat until golden.
• Add the cabbage, carrots, parsnip or turnip, and celery along with just enough stock or water to cover.
• Bring to a simmer, then simmer gently, covered, until the vegies are nerly tender, about 20-25 minutes.
• Stir in the oats, seasoning mix, dill and vinegar, and simmer for another 10-15 minutes or until the vegies are done.
• Stir in the milk as needed, then season to taste with salt and pepper.
• Simmer just until the soup is heated through Serve if you like, with a small dollopof sour cream or yogurt.

Steps:

• Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
• Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

Steps:

• Saute the onion, bell pepper and celery in the oil until translucent but not brown.
• Add cabbage and water, cover and simmer for 25 to 30 minutes.
• Add water chestnut slices to cabbage.
• Season with salt and pepper.
• Cook 10 more minutes.