Cabbage Recipes

In Ukrainian homes, blintzes can have either sweet or savory fillings

I was also looking for the same recipe. I actually have it written down somewhere by my grandmothers's sister (Aunt Nettie) but can't find it :( - this looks like what we're looking for (by the way, Aunt Nettie says to take the beef out of the soup after it's done or it will turn sour - the only thing I remember from her original recipe) Credits From: The Jewish Holiday Kitchen by Joan Nathan (Schocken Books)

When I was growing up we didn't have cabbage that much but I did like my mother's minestra. My Mother's family had 10 children and my Father's side had 8; so as you can understand, they had to stretch a buck. Not that my generation was considered poor growing up but we did eat the same foods that our parents did. MINESTRA, ZUPPA, MINESTRONE & BRODO all refer to soup in Italy. However, when we had minestra at home, this is what we got. First off, the only time we had it was after a ham dinner on Sunday and the bone was left over with some meat still left on it. Mom would boil the bone, add cabbage, a can of cannellini beans, some garlic, some olive oil and it was done. To serve it, she would put a slice of stale Italian in a soup bowl and scoop the minestra over the top. Well that was the extent of my cabbage eating when I was a boy.

Our perfect, but perfectly simple, corned beef was ordered by 5,459 customers in 2005 and not all of them Irish. Because no fat is added in cooking and the broth is its own sauce, this could be construed as a "light" dish.

My mother always made it on top of the stove but some people prefer baking in the oven. I like it both ways. The meat is a little more tender if baked in the oven. Also, the less beef used, the more tender the roll. Good luck!

Serve hot as an accompaniment to a stuffed loin of pork to complete the traditional Danish Christmas dinner.

This recipe comes from New South Wales.

You can add some sliced green pepper, if you like. We do sometimes. People that don't like cabbage, have asked me to make this on our local camping trips. Enjoy!

It will quickly become your favorite, and your friends will ask you to bring it to every summer picnic and poolside party, because it tastes fresh and it won't spoil-- No mayonayse. Enjoy!