Cabbage Stuffed Bread

1/2 cup scalded milk
3 tbsps. shortening
3 tbsps. sugar 
1/2 tsp. salt 
1/2 cup warm water
1 pkg. dry yeast or 1 cake yeast
1 egg
3&1/4 cups flour

Mix milk, shortening, sugar and salt till shortening melts. Cool to lukewarm. In separate bowl, mix warm water and yeast. Combine these 2 mixtures. Stir in egg and gradually add flour till well blended. Cover with cloth and let rinse till doubled in bulk. Roll out on floured board till very thin. Cut into 4 x 4" squares.

Filling:
1 medium head cabbage. cored & shredded fine
1 lb. ground beef 
1/2 cup chopped onion
salt & pepper to taste
2 tbsps. cooking oil

Fry cabbage and onion in oil, stirring constantly till tender and lightly browned. Fry beef in separate skillet till red is gone. Drain well. Add cabbage mixture and seasonings. Place about 1/3 of this mixture in each bread square, like a petal. Seal top and seams. Place side by side in greased 2x8x12" pan. Bake at 375° for 20 minutes or till brown. Brush with butter to keep bread soft.

Fried Cabbage

Put 1-2 Tbsp.of butter in skillet. Melt and add a small head of cabbage, sliced in pieces or strips. Add salt and pepper. Cook until tender.

Fried Cabbage



1 head cabbage

8 to 16 ounces bacon

1/2 cup chopped onion

garlic salt

salt and pepper

pimiento -- optional

dash Worcestershire sauce



Fry bacon. Add onion and chopped cabbage to the bacon

drippings. Add a dash of Worcestershire sauce.

Sprinkle with garlic salt generously. Add salt and

pepper according to taste. Sprinkle with crumbled

bacon and serve.

Sweet and Sour Cabbage



3 T. Margarine

1 dash nutmeg

1-1/2 t. granulated sugar

5 c. cabbage, shredded

1 dash cayenne pepper

2 T. vinegar

1 medium onion, chopped

1 t. salt



Melt butter or margarine, add cut up cabbage, onion, salt and nutmeg and

cook, covered, over low heat until tender.. Add rest of ingredients and cook

for 5 minutes longer.

Fried Cabbage

INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar

DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium
heat. Season with salt and pepper. Cook for about 5 minutes, or
until bacon is crisp. Add cabbage, onion, and sugar to the pot;
cook and stir continuously for 5 minutes, until tender.

Caraway Sour Cream Cabbage



1/2 cup water



1/2 teaspoon salt



6 cups shredded cabbage



1 large onion sliced



1 cup dairy sour cream



2 tablespoons all purpose flour



1 teaspoon prepared mustard



1 teaspoon caraway seed



1/2 teaspoon salt



1/8 teaspoon pepper



Paprika



In saucepan bring water and salt to boiling.



Add cabbage and onion then cook covered for 8 minutes.



Drain reserving cooking liquid then add enough water to cooking liquid to make 3/4 cup.



In same saucepan blend together sour cream, flour, mustard, caraway seed, salt and pepper.



Stir in cooking liquid then fold in cabbage and onion and turn mixture into a casserole dish.



Bake covered at 350 for 20 minutes stirring once.



Sprinkle generously with paprika then serve immediately.

DUTCH SOUR CREAM CABBAGE



1 medium head cabbage shredded

1/2 cup oil for frying

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups white sugar

2 tablespoons all-purpose flour

1 pint sour cream

2 cups distilled white vinegar



Heat oil in skillet over medium heat. Add cabbage, salt and pepper then cook until tender.



Mix sugar and flour together in a medium bowl then add sour cream and mix well. Stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.