Red Cabbage with Apple

1 Red Cabbage
2 Cooking Apples
2 tablspoons Brown Sugar
3 tablespoons Malt Vinegar
150ml Water
Salt & Pepper
Shred the Cabbage, and peel the slice the Apples. Put all the ingredients into a large saucepan. Cover tightly and simmer on the lowest heat until the Cabbage is cooked (about an hour). Check occasionally to ensure that all the liquid has not dried up. Serves 8.

Chinese-Style Cabbage

115 g shredded Chinese cabbage (wombok)
60 g sliced celery
55 g chopped onion
10 ml vegetable oil
5 ml sesame oil
0.8 g salt
Dash pepper
8 ml soy sauce
In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.

Norwegian Christmas Cabbage

8 rashers bacon, diced
1 large head cabbage, cored and shredded
30 g plain flour
7 g caraway seeds
1 g salt and pepper to taste
120 ml white vinegar, or to taste
100 g white sugar, or to taste
Lay 1/4 of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards. A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.
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Waldorf Coleslaw

420 g green cabbage, coarsely shredded
1 large apple, cut into bite size chunks (with peel)
80 g raisins
30 g walnuts or pecans chopped
Coleslaw Dressing
Combine cabbage, apple chunks and raisins. Add coleslaw dressing and toss gently to coat well. Chill to blend flavors. Before serving, garnish with more apple chunks (dip in salty water to prevent browning), and chopped walnuts.
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Scalloped Cabbage

30 g butter
1 medium head cabbage, cored and sliced thin
2 large onions, chopped
355 ml milk
4 eggs, lightly beaten
6 g salt
1 g ground black pepper
Bread crumbs, parmesan and extra butter as topping
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often.
Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in the salt and pepper; mix well. Pour into casserole dish and top with bread crumbs and parmesan cheese. Dot with butter.
Bake in preheated oven for 30 minutes, or until golden brown and heated through.
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Colcannon

455 g cabbage
455 g potatoes
2 leeks
235 ml milk
salt and pepper to taste
1g ground mace or nutmeg
115 g butter
Boil potatoes until tender. Remove from heat and drain. Season and mash potatoes well.
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Stir cooked leeks and milk into the mashed potato. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well. Serve.

Danish Cabbage

1 large head cabbage, cored and sliced thin
710 ml boiling water
230 g sour cream
250g crumbled feta cheese
2 g caraway seeds
3 g salt
Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop.
Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

Cabbage Casserole

55 g butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/2 green capsicum chopped
2 tbsp white vinegar
1 medium head cabbage, cut into squares
1 can peeled tomatoes, with liquid
salt and pepper to taste
Melt butter in a large saucepan over medium heat. Add onion, celery, capsicum and garlic and saute for 3 to 5 minutes, or until translucent.
Add vinegar, then stir in cabbage, reduce heat to low, cook slowly until soft. Turn or stir the cabbage to prevent burning. Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 20 to 25 minutes, or until cabbage is tender.
Serve as a side dish, with slices of hot ham.

Pork Cabbage Noodles

680 g pork chops
salt, pepper and paprika to taste
1 onion, chopped
3 cloves garlic minced
1 large head cabbage, cut into squares
455 g large egg noodles
15 g butter
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Saute the cabbage in the pan until lightly browned along with chopped onion and garlic. Add a little water to the pan allow to fully cook.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter. Cut up the pork chops to bite size pieces and set aside. Combine the cabbage, pork pieces and buttery cooked noodles. Serve with mashed potatoes.