Recipe: Campbell's Kitchen: Autumn Cabbage Rolls

This hearty and filling dish is an easy to make recipe that I found courtesy of Campbell's Soup.
Cabbage tends to be inexpensive usually going to a few cents per pound. When ground turkey is on sale, I buy it to make this or keep it in the freezer until I have everything ready to make this dish.

10 large cabbage leaves

1 pound ground turkey

1 small onion, minced (about 1/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 slice stale or toasted Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, crumbled

1 1/4 cups water

1/8 teaspoon ground black pepper

1 small onion, sliced (about 1/4 cup)

1/2 cup shredded cabbage

1 medium carrot, sliced (about 1/2 cup)

1 tablespoon lemon juice

2 tablespoons brown sugar

1 tablespoon cornstarch

• Place the cabbage leaves into a 4-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to medium. Cook for 5 minutes or until the cabbage is tender. Drain the cabbage leaves on paper towels.
  
• Cook the turkey and minced onion in a 10-inch skillet over medium-high heat until the turkey is well browned, stirring often to separate meat. Pour off any fat.
• Stir the turkey mixture, soup, bread crumbs, 1/4 cup water and black pepper in a large bowl.
• Spoon 1/4 cup turkey mixture in the center of each cabbage leaf. Fold the cabbage leaves around the filling. Place the cabbage rolls, seam-side down, into a 12-inch skillet.
  
• Add the sliced onion, shredded cabbage, carrot and remaining water in the skillet and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the filling is cooked through, basting the cabbage rolls occasionally with the pan liquid.
  
• Remove the cabbage rolls from the skillet and keep warm.
  
• Stir the lemon juice, brown sugar, and cornstarch in a small bowl until the mixture is smooth. Stir the lemon juice mixture in the skillet. Cook and stir over medium heat until the mixture boils and thickens. Serve the sauce with the cabbage rolls.

Recipe: Brown Cabbage

Don't know what to do with that extra head of cabbage you bought for making Corned Beef and Cabbage for St. Patrick's Day? Here's a recipe that I tried courtesy of Chef Tina Nordström and it is both inexpensive and delicious! The sweet & sour taste is both lovely and refreshing!

In Scandinavia, she says they call it "Brown Cabbage" and it is always served during the holiday season.

Cabbage is almost always selling at an inexpensive price usually a couple of cents per pound and other than turning it into fresh coleslaw or stuffing it with ground meat and simmering it in tomato sauce (that's a recipe I'll save for another time for you all), try this recipe as a side dish with a roast meat. Most of the ingredients you should have already in your well stocked pantry.

Ingredients for serving 8 persons

• 1 head green cabbage
• 1 finely chopped onion
• 1 cup apple juice
• 1/2 cup balsamic vinegar
• 2 cinnamon sticks
• 1/4 cup light corn syrup or honey
• Butter and oil
• Salt and pepper

This is how you do it...

Heat a large sauté pan and add 2 tablespoons butter and 1/4 cup oil. Slice the cabbage thinly and sauté over medium heat together with the onion for a couple of minutes. Mix in the apple juice, balsamic vinegar, cinnamon sticks and syrup. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

Remove the lid and season with salt and pepper.

Recipe: Corned Beef & Cabbage

You'll notice that supermarkets have all the ingredients on sale for a major holiday so what perfect time to make this American "New England Boiled Dinner" that many people mistake for as a traditional Irish dish!

Ingredients

• 1 2- to 2-1/2-pound corned beef brisket*
• 1 teaspoon whole black pepper
• 2 bay leaves
• 3 medium carrots, quartered lengthwise
• 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 2 medium red onions, cut into wedges
• 10 to 12 new potatoes (1 pound)
• 1 small cabbage, cut into 6 wedges (1 pound)

Directions

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

I like to serve this dish with horseradish cream.

Horseradish cream:

• 1 cup sour cream
• Up to 1 tablespoon prepared horseradish

Combine ingredients and serve with meat and/or vegetables.

The stock that is left over from making this boiled dinner makes a great soup (think about it, 2 dishes from one!)