Olde Country Cabbage Franks Recipes

SOUTHERN FRIED CABBAGE

Steps:

• 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.

OLDE COUNTRY CABBAGE & FRANKS

Steps:

• 1. Shred cabbage (food processor is easiest) Peel & cube sweet potatoes.
• 2. Cook the sweet potatoes in a covered skillet on low heat until softened. (Add oil, butter or water as needed.)
• 3. Add sausages along with the onions to the skillet. Cook until onions are very soft. Add salt & pepper to taste.
• 4. Drain and squeeze the sauerkraut until it is dry. Fold it carefully into the skillet.
• 5. Meanwhile: Cook the shredded cabbage in a large pot with a very small bit of water until softened. Add the applesauce and stir gently until combined.
• 6. Fold everything together and serve, preferably with some German Duseldorf mustard

FRANKS N CABBAGE

Steps:

• Place cabbage in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. , Meanwhile, place 1 in. of water in a skillet. Bring to a boil; add the hot dogs. Remove from the heat; cover and let stand for 7 minutes. , For mustard sauce, melt butter in a small saucepan over low heat. Stir in flour and salt until smooth. Gradually add milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain cabbage and hot dogs; serve with mustard sauce.

COUNTRY CABBAGE

Steps:

• Fry bacon until crisp.
• Remove from skillet, set aside.
• In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
• Add cabbage, sugar, salt, pepper and tomatos.
• Bring to a boil, reduce heat to medium low.
• Cover and cook 5-8 minutes.
• Top with crumbled bacon and serve.

STUFFED CABBAGE OLD COUNTRY STYLE

Steps:

• Take the head of cabbage and wrap in plastic and put it in freezer a day ahead.The next day let thaw and remove the core of the cabbage. This can be done in advance also.
• After the cabbage is thawed and core removed, start separating the leaves from the cabbage and set aside. They will come off easier than blanching.
• PLEASE NOTE:I USED BRATSWORTH NOT POLISH SAUSAGE, THERE IS NO CHOICE FOR BRATS.Remove the skin off the brats.In a skillet, brown the hamburger and the brats together,drain the fat then set aside.After the meat is cooled,chop the meat in a food processor until the meat is very fine.Set aside.
• Boil the rice following instructions on package,let cool and add to the meat.Chop the onion very fine and add to the mixture.
• Next, in a small bowl combine garlic,pepper,salt,basil,paprika, and thyme. Blend well and add to the meat.Set aside.
• NOW IT"S THYME to start stuffing the cabbage leaves.Using one leaf at a time, remove the small part of the leaf at the bottom that was attached to the core, this will help the leaf be a little bit more flexiable.Lay on a flat surface.Take 1,2 or 3 tablespoons of the mixture and place in the center of the leaf.Tuck the sides of the leaf in first then roll. Use a tooth pick or two to keep the rolled leaf's together.
• FOR THE SAUCE:Combine the chopped tomato's,beef broth,pizza sauce and Woreshire sauce.Mix very well and pour over the cabbage rolls.Take the remaining cabbage leafs and spread across the rolls, this will keep the moisture inches.
• These can be baked in the oven for 1 hour at 350 degrees or in a crock pot on low for 8 hours, your choice.I like them better in the crock personally.