HOT CABBAGE MEALS

RUTH'S CABBAGE SOUP
One of my favorite soups - Cowboy cookbook pg 75.

LEON'S EASY FRIED CABBAGE
Cowboy Cookbook pg. 44.

G&G MANER FRIED CABBAGE
This is how my mom makes her fried cabbage. Grandpa Maner said he can eat the whole dish all by himself :-)  My family was suspicious but it sure did get eaten up.  Great summer meal.

1# bacon
1 head of cabbage, cut up into small pieces
salt & pepper

I cooked the bacon on the griddle.  Took bacon off when crisp and tore into pieces.  Cooked cabbage on griddle with grease (poured a little of the grease from the reserve over it).  Salt and pepper cabbage when almost cooked.  Cook until soft.  Put on a serving platter or bowl with bacon and toss.  Yum!

QUICK CABBAGE WITH TOMATOES

I really liked this, but Scott said it was just okay. Found in Martha Stewart everyday food magazine.

In a large skillet (with a lid) melt 2 T unsalted butter over medium-high heat. Add 1 small green cabbage, halved, cored and cut lengthwise into 1/2" wedges, and cook, stirring occasionally, until cabbage begins to soften and brown around the edges, 4 minutes. Add 1/2 cup water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with coarse salt (I used Kosher) and pepper. Add 1 pint cherry tomatoes, halved (I cut up 2-3 tomatoes) and cook, uncovered, until tomatoes soften, 3 minutes. Stir in 2 T red-wine vinegar. Season to taste with salt and pepper and top with 1/4 cup roughly chopped fresh parsley (I just used parsley flakes, would be better with the real stuff).

Serves 4 (per serving 105 calories; 6g fat; 2g protein; 11g carb; 4g fiber)

SAUSAGE 'N' NOODLE DINNER
Taste of Home pg. 125
This is one of my favorite meals. Takes about 1 hour to prepare.

1# bulk pork sausage
1 medium head cabbage (about 1 1/2#) thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 tsp. chicken bouillon granules
1/4 cup boiling water
2 cups (16 oz) sour cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion andn carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.