Wittekool White Cabbage Recipes

Steps:

• Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
• Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
• Cook until tender.

Steps:

• Preheat oven to 400*F(200C).
• Generously butter a 2-quart casserole or large baking dish.
• Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.
• Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.
• Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.
• Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
• Serve immediately. Enjoy!
• Serves 6, or 3 or 4 cabbage fans.

Steps:

• Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
• Drain well; add butter and seasonings.

Steps:

• Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
• Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
• Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.

Steps:

• Cover meat and liver with water and cook until tender, about an hour.
• Season to taste.
• When broth has reduced by half, chop meat finely and return to liquid.
• Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
• Lightly grease a loaf pan; fill with batter.
• Refrigerate.
• To use, slice and fry in butter or bacon grease until golden brown.

Steps:

• Combine all ingredients except butter in a bowl.
• Melt the butter over low heat in a large saucepan.
• Stir in the cabbage mixture.
• Cook, stirring occasionally, for 8-10 minutes.

Steps:

• Combine meat with vegetables and barley, place in pan and cover with water.
• Cook slowly for two hours.
• When tender, mash and mix thoroughly.
• Season to taste.

Steps:

• Preheat oven to 450 degrees F.
• Cut cabbage into quarters, remove core and shred finely.
• Put wine and bay leaves in a heavy large saucepan. Bring to boil, reducing by half. Add cabbage, salt and pepper, cover with the tightfitting lid and transfer to oven.
• Bake 30-35 minutes, stirring down after 15, take out when cabbage is limp and has a few little browned bits stuck to the side.
• Cut the butter and stir into cabbage. Check and adjust seasoning-removing bay leaves.
• Can be reheated in a 350 degree oven for 15 minutes.