The Mountain Laurel
The Journal of Mountain Life

Visit us on FaceBookGenerations of Memories
from the
Heart of the Blue Ridge

Ways to Fix Cabbage

By Susan M. Thigpen © 1991

Issue: October, 1991

Stuffed Cabbage
(Serves 4 hungry people)

Tear off and wash the large outer leaves of a big head of cabbage, about 2 pounds. Steam cabbage leaves 3-5 minutes.

Meanwhile, mix together:
1 pound ground beef
1/4 cup uncooked rice
1 large onion
1/4 cup lemon juice.

Mix this sauce together:
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup tomato sauce
1/4 cup brown sugar.

Place first mixture inside of steamed cabbage leaves and fold leaves in little packages. Add a portion of the sauce and place some sauerkraut on this. Cover with remaining cabbage leaves and pour on remaining sauce. Boil covered on top of stove for two hours at low heat.

This recipe may also be made with one entire head of cabbage stuffed. Pull back the outer leaves and cut the center out of the head of cabbage. Stuff the center and fold leaves over as you stuff the outer ones. Be sure to steam the entire head first.

Sauerkraut and Dumplings

Make a biscuit dough and roll it out about a half inch thick. Let stand. Heat kraut in its own juice to boiling. Cut or pinch off pieces of the dough to form dumplings and drop in the boiling kraut, one by one. Cover pot and cook until dumplings are done.

Stuffed Peppers

Brown 1 pound of ground beef. As it is browning, add chopped cabbage, chopped onion and when all are tender, a cup of catsup. Clean out the centers of about 8 green peppers. Stuff them with the ground beef filling. Place in a baking dish and pour tomato sauce over the peppers. Bake in a 350 degree over for 30 minutes. Cooked rice may be also added as an extra ingredient to this recipe.