You will need the following:
4 Cups of Shredded Cabbage
1/2 Cup of Diced Bacon
1 Tablespoon of Flour
1/2 Teaspoon of Salt
1/4 Teaspoon of Paprika
1/8 Teaspoon of Fresh Ground Pepper
1 Cup of Milk
1 Cup of Soft Bread Crumbs

Start by preheating the oven to 400°. Then boil the cabbage for 7 minutes, drain and place it in a 1 quart sized casserole. Next fry the bacon until crisp then remove then drain. Leave about 2 tablespoons when frying then mix the flour, salt, paprika and add milk then cook until thick. Pour the sauce over the cabbage topped with bread crumbs and sprinkle it with bacon then bake for 15 minutes.

You will need the following ingredients:
1 large head green cabbage
4 small red tomatoes, diced
1 small white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon caraway seed
1/8 cup water or chicken stock

Start by preheating the oven to 325 degrees the cut the cabbage into quarters and boil it in a pot for 10 minutes. Remove the cabbage and place them in a baking dish. Mix all the other ingredients in a bowl and spread them over the cabbage. Put it in the stove and bake it for about 30 minutes or until the juice is absorbed. Turn the cabbage pieces through so the cooking time does not overcook.

Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook.

To start you will need the following:
1 Cabbage
2 oz of Butter
Salt
Fresh Ground Pepper

To cook you need a large pan of water to a boil then cut the cabbage in quarters. Wash the cabbage and remove the stems with a knife. Then plunge the cabbage into the boiling water then cover the pan until the water returns to a boil. Remove the cover and have the cabbage cook gently till it’s green. Next you can drain the cabbage chunks then put it back in the pan with some butter. Season it and mix it over low heat for about 5 minutes. Then serve.

Braised cabbage is a popular dish with this vegetable. Here is a quick and simple cabbage recipe you can use at home. Takes less than 30 minutes to make.

Ingredients
1/2 head of shredded cabbage
1 teaspoon salt
2 teaspoon caraway seeds
1/2 medium onion, shredded in
1/4-inch slices like cabbage
1 cup water
2-3 tablespoon lard or butter
1 tablespoon white vinegar
1 tablespoon sugar

Directions
Slice the cabbage into 1/4 inch and in a pan, steam the cabbage by adding 1 cup of water of high heat without covering. You should stir frequently. (Approx 20 minutes) - Then add butter, sugar and vinegar. Cover and then reduce the heat to medium to medium low. Continue to cook the cabbage until the liquid evaporates. Watch cautiously so the cabbage does not burn when the liquid is gone. Enjoy!

This is a wonderful little dish you can make at home. Its very simple and flavorful.

Serves 4 | Prep time:  5 minutes | Total time: 25 minutes
Ingredients
2 tablespoons olive oil
1/2 head green cabbage, quartered through the core
1/2 cup cider vinegar
2 tablespoons sugar
course salt and ground pepper

Start by putting olive oil in a pan (skillet can be used) over medium heat.  Then add the cabbage and cook it until it’s golden brown. Around 3 minutes per each side. Then add vinegar, sugar and 1.5 cups of water. Bring to a simmer. Cook the cabbage until it is tender. You can use a shopstick or fork to test it. Cook about 12 to 15 minutes then serve with salt and pepper. You can also replace the salt with soy sauce which I do from time to time.

Thanks for thebittenword for the recipe.

1 medium head cabbage, thinly sliced
1 cup water
1/4 cup olive oil
1 cup dry white wine
Salt
A generous pinch of dried red pepper flakes
4 Italian sausages, sweet or hot
handful of grape tomatoes or cherry tomatoes

Start by cutting the cabbage into halves and remove the core. Then slice the cabbage into thin strips. Place them on the pan or skillet. To cook, add oil, water, wine and season it with salt & pepper. If you want it spicy then you can add red pepper flakes as well. Cover over medium heat.

While that’s happening, Pour olive oil on a pan and brown the sausages on all sides. Cut the tomatos in half then cook them in the sausage oil. After browning the sausage and lightly cooking the tomatoes add them both and the rest of the content to where the cabbage is. Cover it up and cook it until the sausage are cooked thoroughly. The cabbage should be soft. The whole process should take about 20 minutes. bon appetit!

This is a very healthy and easy salad to make. Great for lunch time and light snacking.
Makes 4 servings | Time: 15 minutes

1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste

Start by combining the vegetables in a bowl. Then mix the oil, lime juice and soy sauce. The original recipe says you can add salt but I think the soy sauce is good enough. Add fresh ground black pepper if you wish. Toss the veggies and dressing then serve cold.

Thanks to thebittenword for the original recipe & beautiful photograph.

Here’s a great recipe I found on simply recipe. Elise mentioned that she use to have this in her old neighborhood in san fran. at a Hungarian restaurant. They went out of business but she was kind enough to share this recipe with her readers.

Ingredients
1 cup of water and add 1 tablespoon coarse sea salt or kosher salt
2 heads of Napa cabbage and cut into quarters or 2-inch wedges
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or korean salted shrimp
1 asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup korean chili powder
1 teaspoon of sugar

Directions
Start by dissolving the 1 cup of salt in a 1/2 gallon of water then soak the cabbage in the salt water for 3 to 4 hours. Then combine the garlic, ginger and korean salted shrimp (fish sauce) in a food processor (blender) until it’s chopped finely. Then in a large bowl combine the radish, scallions, mustard greens, garlic mixture, chili powder, 1 tablespoon of salt and sugar. Gently toss everything but wear a plastic glove!

 Next remove the cabbage from the water and rinse it well. Drain the cabbage in a colander and squeeze as much water from it. Grab the cabbage and stuff radish mixture between leaves by working from outside in from largest to the smallest leaf. Don’t stuff it too much and make sure the radish mix fills the leaves by wrapping tightly around the rest of the cabbage. Divide the cabbage in quart or gallon jars. Let it sit for 2 or 3 days in the fridge. It’s ready to eat so remove it and cut it into 1-2 inch pieces. Make sure the kimchee is fermented!