The Best Main Course Cabbage Recipes – Affordable & Healthy!

Cut in bigger pieces, olive oil all sides, or use bacon grease, salt and pepper, bake about 10 minutes on 375, flip then do the same on the other side. I throw Connecuh sausage and shredded onion in it. Sooo good.
 
Haluski
Adjust measurements for family size:
Cabbage
Smoked sausage (kilbossa)
Bacon grease
Water
Haluski noodles are best but can use egg noodles
Wedge the cabbage
Slice sausage into "coins"
Place into crockpot in layers
Pour water over (I like the extra broth it creates as the noodles soak it up)
Cook on low for about 8hrs
In a separate pot boil the noodles when the cabbage is tender and done to your liking
When noodles are cooked mix together.
 
Course chop cabbage and onion, put in large pan with preheated oil and garlic, sauté until its as tender as you like (I like mine with a bit of crunch) add balsamic vinegar and chopped smoked sausage. Serve once sausage is heated through. I've also added cubed par cooked potatoes (also cheap) to make more filling.
 
TRADITIONAL IRISH COLCANNON
8 ingredients
Meat
6 slices Crispy cooked bacon
Produce
1/2 head Green cabbage
1 Onion, medium
Baking & Spices
1 Salt and pepper
Dairy
7 tbsp Butter
1/2 cup Heavy cream
Other
3 Large russet potatoes peeled and chunked
3 Large yukon gold potatoes peeled and chunked
This traditional Irish Colcannon side dish is made with creamy mashed potatoes, swirled with fried cabbage, onions, crisp bacon and simply seasoned with salt and pepper. It's the perfect addition to any comfort food meal.
Method:
Peel and put them in a pot to boil.
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes, depending on the cabbage. Test it and don’t let it overcook - if anything it should be slightly undercooked.
When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions (if you are using them). Allow the milk to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam.
With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting.
 
Runza Casserole
Serves 6
20m prep time
20m cook time
INGREDIENTS
2 pkgs refrigerated crescent rolls (do not separate rolls)
2 lbs ground beef
2 tablespoons butter
4 cups green cabbage, shredded
1 large yellow onion, finely chopped
1 1/2 cups Mozzarella cheese, grated
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!
 
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