Cabbage is a simple vegetable but it can create some great tasting recipes if you have the right ingredients. From simple slaws to stuffed cabbage rolls this great veggie is very handy to have in the kitchen.

Cabbage and Noodles

1 large cabbage
1 large onion
1 large package egg noodles
5 slices bacon
salt & pepper to taste
1/2 cup cottage cheese
1/8 tsp nutmeg

Cook & crumble bacon in a large pan. Cut cabbage in quarters and then slice into shreds about the same width as the egg noodles. Slice onion thinly. Boil the noodles. Saute the cabbage and onions together in pan with bacon drippings & oil. Add vegetable oil if you need more. Salt & Pepper to taste. When the noodles are cooked to your liking, drain well and add to the mixed cabbage and onions in the pan; toss gently to mix, check and adjust seasoning. Add nutmeg and while still simmering add the cottage cheese and allow to melt. Serve hot.

Cabbage Rolls

1 lb lean ground beef
6 slices cooked bacon
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green pepper or red pepper (or both)
1 grated carrot
2 Tbsps fresh dill
1 egg
1 can diced tomatoes (reserve drained juice)
1/2 cup uncooked rice (I use basmati)
salt
pepper

CABBAGE
1 large green cabbage
1/2 tsp salt (for water to steam cabbage)

Topping
1 can condensed tomato soup

In a large bowl, combine the ground beef with all of the ingredients, except for the cabbage, tomato soup and reserved diced tomato juice.
Set aside.
Remove the core from the cabbage.
Steam the cabbage over high heat in a large pot to accomodate your cabbage with a about an inch of lightly salted water.
Rotate cabbage occasionally to facilitate even steaming.
Gently peel off the leaves and cut out the thick white"veins" to aid in rolling.
Place approx. 1/2 cup of the filling onto each cabbage leaf and carefully roll them up.
Place seam side down in your baking dish.
Combine the tomato soup and reserved tomato juice and pour over rolls.
Cover and cook in a 350 degree oven for approx. 1 hour, then remove cover and continue to cook for 30 minutes.
Serve with sour cream and enjoy. Yield approx 6 servings

Corned Beef & Cabbage

3 lbs corned beef brisket
1 tsp peppercorns
5 cloves
1 bay leaf
3 onions, quartered
6 carrots, halved
6 potatoes, quartered
1 head cabbage, in 6 wedges

Place the corned beef in a large pot and add enough water to cover. Add the peppercorns, cloves and bay leaf. Cover pot and simmer on low for 3 hours. Add the potatoes, carrots and onions and simmer for another 15 minutes. Add the cabbage and cook for 15 more minutes. Drain and serve hot with some crusty bread on the side. YUM!