Marvelous Recipes

My family enjoys cabbage most any way I fix it but this is one of their favorite recipes (mine too)! It goes great with beef, pork or chicken.

1 medium head of cabbage, core removed and cut into wedges
1large onion, peeled and cut into wedges
1/2 cup melted butter
1/4 cup all-purpose flour
1 cup crushed saltine crackers
2 cups shredded cheddar cheese
2 cups milk

1. Place the cabbage and onion wedges in a large pot; cover with water. Bring to a boil over medium-high heat. Cook until tender; drain.

2. Add the remaining ingredients to the drained cooked cabbage; stir to blend. Pour into a buttered 13×9-inch casserole. Bake at 350 degrees F. for 25 to 30 minutes or until lightly browned on top and sauce is thickened. Makes 8 servings.

Emily

Who says eating low-carb has to be boring? These delicious tender pork chops and hearty vegetables are brimming with taste tantalizing Italian flavor!

1/2 head cabbage, cut in wedges
1 medium onion, sliced
6 lean boneless pork chops
1 tablespoon dried Italian seasoning
2 cups no-sugar added spaghetti sauce
Grated Parmesan cheese, optional

1. Put the cabbage and onion in a 5-quart slow cooker; arrange the pork chops on top of the vegetables. Sprinkle Italian seasoning over the chops; pour the spaghetti sauce over all.

2. Cover the slow cooker and cook on Low for 6 hours. Serve with the sauce spooned over the chops and vegetables. Sprinkle with the Parmesan cheese, if desired.

Makes 6 servings each containing approximately 3 net carbs.

Emily

Put this recipe together in the morning and you’ll have a delicious dinner on the table in a matter of minutes!

6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
2 ribs celery, sliced
1 green bell pepper, cut into strips
1 medium head cabbage, cut into eights
2 cloves garlic, crushed
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves, crumbled
1/2 cup chicken broth

1. In a large skillet, over medium-high heat, brown the chicken on both sides in the oil and butter; remove to a plate and set aside.

2. Drain accumulated fat in skillet, reserving 2 tablespoons; add the onion, celery and green pepper. Sauté vegetables until slightly golden in color; transfer to the slow-cooker.

3. Arrange the cabbage over the vegetables; top with the chicken breasts.

4. Combine the garlic, rosemary, thyme, basil, bay leaves and chicken broth in a small bowl; pour over the chicken. Cover the slow cooker and cook on Low for 6 to 7 hours. Makes 6 servings. Each serving contains 36 grams of protein and approximately 4 net grams of carbohydrates.

No matter whether the weather is freezing cold or sweltering hot, my family loves soup! This delicious, robust-flavored cabbage soup is always a favorite!

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.

2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.

Cornbread muffins would go great with this soup!

Emily

This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!

1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.

2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.

3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.

Emily

This hearty, robust stew has everything you need for a satisfying family meal. Try it with cheese biscuits or cornbread. Yummy!

1-1/2 pounds boneless beef stew meat, cut into 1-inch pieces
2 beef bouillon cubes
1 cup hot water
3/4 cup chopped onion
1/2 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
2 medium potatoes, peeled and cubed
2 celery ribs, sliced
4 cups shredded cabbage
1 carrot, sliced
1 (8 oz.) can tomato sauce

In a Dutch oven over medium-high heat, brown stew meat, stirring often; drain and return to Dutch oven. Dissolve bouillon cubes in water and add to beef. Stir in the onion, pepper, salt and bay leaf. Cover and simmer over low heat, 1 hour & 15 minutes or until meat is tender.

Add the potatoes, celery, cabbage and carrot. Cover and simmer for 30 minutes or until vegetables are tender. Stir in tomato sauce and simmer, uncovered for 15 to 20 minutes longer. Discard bay leaf before serving. Makes 6-8 servings.

Emily