A Southern tradition in the US
eating greens such as cabbage, collard greens, mustard
greens, kale or spinach to bring luck and money.
Cabbage Soup
2 pounds stew meat
1 lg. cabbage
2 cans lg. tomato juice, sauce or paste
2 onions, diced
Sour salt or lemon juice to taste
1/2 c. sugar to taste
Salt
Pepper
Fill large soup pot with water. Bring water and meat to a
boil, and skim top. Cut cabbage into strips. Add all
ingredients, adding salt, pepper, sugar and lemon to taste.
Cook several hours.
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Cabbage Soup #2
2 lbs. beef soup bones
1 c. chopped onion
3 carrots, chopped
2 cloves garlic, minced
1 bay leaf
2 lbs. beef short ribs
1 tsp. thyme
1/2 tsp. paprika
8 c. water
8 c. chopped cabbage
2 cans tomatoes
2 tsp. salt
1/2 - 3/4 tsp. Tabasco sauce
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 lb. can sauerkraut
Place beef bones, onion, carrots, garlic and bay leaf in
roasting pan. Top with short ribs; sprinkle with thyme and
remaining ingredients. Cook over medium heat.
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Crockpot Cabbage Rolls
12 lg. cabbage leaves
1 lb. lean ground beef
1/2 c. cooked rice
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak
leaves in water for 5 minutes. Remove, drain and cool.
Combine ground meat; rice, salt, pepper, thyme, nutmeg and
cinnamon. Place 2 tablespoons meat mixture on each leaf and
roll firmly. Stack in electric slow cooker. Combine tomato
paste and water; pour over stuffed cabbage. Cover. Cook on
low setting for 8-10 hours.
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Refrigerator Crock Salad
1 med. cabbage
4 carrots
2 red peppers
2 green peppers
2 lg. onions
2 tsp. celery seed
2 tsp. salt
2 c. white vinegar
2 1/2 c. sugar
Chop or grind the cabbage, carrots, peppers and onions. Add
celery seed and salt and soak in cold water for 2 hours.
Drain well. Mix vinegar and sugar and pour over ingredients.
Store in refrigerator and use as needed. Recipe is 50 years
old. The longer it sets, the better it gets.
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Crock Pot Corned Beef
3-4 lb. corned beef brisket
Water
1/2 c. chopped onions
2 garlic cloves, minced
2 bay leaves
1 head cabbage
Place corned beef in slow cooking pot. Barely cover with
water. Add onion, garlic and bay leaves. Cover and cook on
low 10 to 12 hours. Serves 6 to 8. For Cabbage: Place
cabbage wedges around beef for last 30 minutes or cooking
time or until done.
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Crock Pot Corned Beef And Cabbage
Place in crock pot in order: 3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges
Add cabbage to liquid, pushing down to moisten, after 6
hours on low or 3 hours on high. Cover and cook 10-12 hours
on low, 5-6 hours on high. To prepare more cabbage, cook
separately in skillet. Remove 1 cup of broth from crock pot
during last hour of cooking. Pour over cabbage wedges in
skillet. Cover and cook 20-30 minutes.
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Cabbage And Meat Balls Casserole
1 head cabbage
1 lb. ground beef or pork, prepared
for meatloaf
According to preference
Mashed Potatoes (recipe follows)
Clean and shred cabbage and boil until almost done (3/4
hour). Drain well. Meanwhile roll meat loaf ingredients into
balls, brown them in butter in an open skillet. Add a little
water and simmer until done. Prepare the mashed potatoes.
Place half of the cabbage in a casserole, top with the meat
balls and cover with the remainder of the cabbage. Pour some
of the gravy over the dish. Cover with the mashed potatoes.
Dot with butter and brown in hot oven.
Mashed Potatoes
Always make nice white mashed potatoes from freshly boiled
potatoes. If made from cold boiled potatoes the color will
not be white. 2 lb. potatoes
1-1/2 c. milk
Grated nutmeg
1/4 c. butter or margarine
Salt
Boil the peeled potatoes. Mash them when still warm with a
fork or put them through a mincer or sieve. Bring the milk,
nutmeg, butter and salt to a boil. Add the mashed potatoes
at once and stir well. Then with a wooden spoon, whip the
mixture well until it is white and creamy. Serve or put in
casserole and dot with butter and brown.
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Cabbage Soup With Meatballs
1 tbsp. olive oil
1 head green cabbage, cored & cut
into 1" cubes
2 tbsp. golden cane syrup or dark
corn syrup
1/2 lb. ground turkey
1/2 tsp. salt
1/4 tsp. ground black pepper
8 c. defatted chicken stock or
bouillon
2 bay leaves
In a large stockpot, heat oil over medium heat. Add cabbage
and sauté for 2 to 3 minutes or until cabbage starts to
release some of its liquid. Reduce heat to low and add
syrup. Simmer, uncovered, until the cabbage is tender and
most liquid has evaporated, about 15 minutes. Meanwhile, in
small bowl, combine turkey, salt and pepper. Shape into
meatballs the size of marbles. Put in refrigerator. Add
chicken stock and bay leaves to cooked cabbage. Bring to a
boil; reduce heat to low and simmer, uncovered, for 10
minutes. Drop meatballs into the soup and simmer 10 minutes.
Remove bay leaves. Season with salt and pepper as desired.
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Marinated Noodles And Cabbage
1 (3 oz.) pkg. Oriental noodles with
chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk-style
chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings
Break up the noodles. In a mixing bowl combine the seasoning
packet from the noodle mix with oil, vinegar, sugar, 1/4
teaspoon salt and dash of pepper. Stir to dissolve
seasonings. Stir in broken noodles, cabbage, chicken, onion
and sesame seed. Cover. Chill several hours. Before serving
stir in almonds and garnish with green pepper.
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Cabbage With Tomatoes
2 med. onions, sliced
Artificial sweetener to equal 1 tbsp.
sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon
In deep saucepan, sauté onions in small amount of bouillon.
Sauté' until soft and golden. Sprinkle with sugar. Add
cabbage, salt, caraway, vinegar, and water. Simmer, covered,
over low heat for 30 minutes. Add tomatoes and simmer,
covered for 15 minutes more. Mix flour with 2 to 3
tablespoons of pan liquid. Make a smooth paste. Stir into
cabbage. Cook, uncovered, stirring constantly until mixture
thickens.
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Bacon Dressing For Dandelion, Endive, Kale, Spinach
12 slices bacon, regular thickness
4 tbsp. flour
1/2 tsp. pepper
1/4 c. + 1 tbsp. cider vinegar
1 egg, well beaten
2 c. milk
1 1/2 tsp. sugar
1 tsp. salt
Cut bacon into tiny pieces and brown over low heat in a
large, heavy skillet. If there be more than 1/2 cup, pour
off excess drippings. Mix other ingredients and add to the
bacon. As mixture thickens and bubbles, put in the leafy
greens and gently scoop the dressing over it. Cover,
briefly. Do not over cook.
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Pork And Kale Dinner
3-4 fresh pork hocks
2 lb. kale greens, fresh, frozen,
canned
1 med. diced onion
1/2 c. uncooked barley
Salt & Pepper to taste
Simmer pork, onion, salt and pepper until meat falls off
bone. Add kale. Simmer 1/2 hour. Add barley. Simmer until
done, 1/2 hour. Traditionally served with fried whole
potatoes. Use small unpeeled potatoes. Boil until done;
skin. Fry in butter until browned.
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Kale Soup
1/4 c. olive oil
2 lg. potatoes, about 1 lb.
2 c. kale leaves, shredded fine
1 tsp. salt, or to taste
Cook the potatoes in 5 cups of water until they are tender.
Mash the potatoes coarsely in the liquid. Bring the mixture
to a boil, add the kale and boil for 5 minutes or until the
kale is tender. Season with salt and pepper to taste.
Serves 4.
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Kale with Bacon
2 lbs. Kale
2 slices bacon, diced
1/2 c. finely chopped onion
1/2 c. water
1 bay leaf
1/4 tsp. ground pepper to taste
4 lemon wedges
Wash Kale thoroughly and strip leaves from the tough center
ribs and cut out any blemished areas. In a heavy skillet,
lightly brown the bacon. Add the onion, Kale, water, bay
leaf, cumin, salt, and pepper. Cover and simmer for 15
minutes or until tender, stirring occasionally. Discard bay
leaf and serve with lemon wedges. Yield: 4 servings.
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Baked Spinach Squares
4 tbsp. butter
3 eggs
1 c. flour
1 c. milk
1 tsp. salt
1 tsp. baking powder
1 lb. grated cheddar
20 oz. cooked spinach
1 tbsp. chopped onion
Seasoned salt (opt.)
Preheat oven to 350 degrees. Melt butter in 9 x 13 inch
baking dish in oven. Remove dish. Beat eggs well, then add
flour, milk, salt and baking powder. Mix well. Add cheese,
spinach, onion and mix well. Spoon into dish and level off.
Sprinkle with seasoned salt if desired. Bake 35 minutes at
350 degrees. Cool and cut into squares.
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Baked Spinach Casserole
3/4 lb. bulk sausage (Jimmy Dean's)
1 (16 oz.) loaf frozen bread
1 (10 oz.) pkg. frozen chopped spinach
8 oz. shredded Mozzarella cheese
Thaw dough and spinach overnight in refrigerator. Drain
spinach well. Cook and drain sausage; set aside. Roll dough
into 15x8 rectangle. Sprinkle cheese over dough. Top with
sausage and spinach. Seal long sides together, then seal
ends. Place loaf on greased baking sheet. Brush with egg
white. Sprinkle with seed, if desired. Bake for 30-35
minutes at 350 degrees. Let stand for 5 minutes.
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Spinach Salad
1 lb. fresh spinach
4 or 5 fresh mushrooms
Slivered Parmesan cheese
Virgin olive oil
Garlic red wine vinegar
Wash and drain spinach. Chop very fine. Slice mushrooms very
thin; add to spinach. Add slivered Parmesan cheese (do not
use grated Parmesan cheese unless necessary). Add olive oil,
one teaspoon at a time, tossing until spinach looks wet. Add
vinegar to taste. Serve at once.
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Strawberry Spinach
2 bunches spinach, cleaned
1 pt. strawberry halves
Dressing
1/2 c. sugar
2 tbsp. sesame seed
1 tbsp.
poppy
seed
1 1/2 tsp. minced dried onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce
1/2 c. cider vinegar
Mix dressing - allow to stand a few hours in refrigerator.
Toss lightly with spinach and strawberries.
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Baked Spinach And Cheese
2 bags spinach
2 tbsp. chopped parsley
4 tbsp. shortening
1/2 tsp. paprika
4 eggs
2 c. milk
1 c. grated cheese
1 tsp. salt
Chop spinach fine, add parsley, cook in shortening 10
minutes. Add well-beaten eggs to milk, pour over spinach.
Add cheese and seasoning, turn into greased baking dish.
Bake at 350 to 400 degrees for 1/2 hour.
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Creamed Spinach
1 pkg. frozen spinach, chopped
4 slices of bacon, finely chopped
1 med onion, very finely chopped
2 tbsp. flour
1/8 tsp. pepper, fresh ground
1 clove of garlic, finely minced
1 c. milk
Salt
Cook spinach according to directions. Drain very dry. Fry
bacon and onions together until onions are tender, about 10
minutes. Add flour, seasoned salt, pepper and garlic. Blend
thoroughly. Slowly add milk; cook and stir until thickened.
Add spinach and mix thoroughly. serves 4.
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Spinach Stuffed Baked Tomatoes
4 med. tomatoes
1/8 tsp. salt
1 (10 oz.) pkg. frozen chopped
spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. mayonnaise
2 tsp. grated onion
1/8 tsp. salt
1/8 tsp. pepper
Slice off top of each tomato; scoop out some of the pulp,
leaving shells intact. Sprinkle shells with 1/8 teaspoon
salt. Invert on paper towels to drain. Drain cooked spinach.
Press out excess liquid with back of spoon. Put spinach in
blender or food processor and add 1/3 cup Parmesan cheese
and remaining ingredients. Pulse several times or until
mixture is well blended. Fill tomato shells with spinach
mixture. Place in a 1 quart casserole and sprinkle with
remaining cheese. Bake, uncovered, at 400 degrees for 15
minutes or until heated.
Yield: 4 servings.
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Easy Spinach Casserole
2 pkgs. (10 oz.) frozen chopped spinach
1 pkg. Lipton's onion soup mix
1 (8 oz.) carton sour cream
Cook spinach as directed on package until tender. Drain. Add
dry onion soup mix to spinach. Combine. Add sour cream to
mixture and stir. Place in ungreased casserole. Heat,
uncovered at 350 degrees for 10 to 15 minutes or until
mixture bubbles. Serves 6. Great "do ahead" dish to pop in
the oven just before serving.
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