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ingredient of the day 1/16

Posted by on Jan. 16, 2014 at 9:48 AM
  • 14 Replies
What would you make with...

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by on Jan. 16, 2014 at 9:48 AM
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by on Jan. 16, 2014 at 10:02 AM
by on Jan. 16, 2014 at 10:02 AM

Coleslaw...well I'd buy it at any rate. I don't really like cabbage otherwise.

by on Jan. 16, 2014 at 7:44 PM

 Cabbage Roll Casserole from the Just A Pinch site!



Prep Time:
Cook Time:
Cooking Method:Stove Top

You Need:

1 mediumhead of cabbage shredded (i use about half of it)
1 largeonion chopped
1 mediumbelpepper chopped
1 can(s)rotels, tomatoes
1-2 can(s)8 oz. tomato sauce
1-2 lbground beef
5-6 ccooked rice

To Make:

prep shred cabbage chop onions belpepper. In a large dutch oven, ground beef, onion, belpepper and rotels(cooks into meat for extrodinary flavor, didnt believe it till i did it)cook till meat is done, then add cabbage and tomato sauces allow to cook till cabbage is done almost clear. if it needs water, add it so it stays juicy for rice. then add your rice and mix well. it is so tasty!

by on Jan. 16, 2014 at 7:45 PM

 Acorn Cabbage Bake from the Taste of Home site!


TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling

MAKES: 8 servings

You Need:

  • 2 large acorn squash
  • 2 cups shredded cabbage
  • 1 medium onion, chopped
  • Apples, chopped
  • 1 tablespoon butter
  • 1/2 pound pork sausage, cooked and drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons slivered almonds

To Make:

  1. Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups).
  2. In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds.
  3. Bake, uncovered, at 350° for 30 minutes or until heated through.
by on Jan. 16, 2014 at 7:47 PM

Slow Cooker German Red Cabbage and Pork Ribs from the Betty Crocker site!


You Need:

slices bacon, chopped
boneless pork country-style ribs (2 lb)
1 1/2
teaspoons salt
teaspoon pepper
cups thinly sliced red cabbage (about 1/2 head)
Granny Smith apples, peeled, thinly sliced (3 cups)
medium onion, finely chopped (1/2 cup)
cup cider vinegar
cup apple juice
tablespoons sugar

To Make:

  • 1In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
  • 2Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
  • 3Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
  • 4Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.


The slicing blade on a food processor does a quick job of shredding the cabbage. Cut the cabbage sections so they fit into the feed tube. To save time in the morning, slice the cabbage and chop the onion the night before, and refrigerate until needed.

Bone-in pork ribs also can be used.


  • PREP TIME 30 Min
  • TOTAL TIME 5 Hr 30 Min
by on Jan. 16, 2014 at 7:49 PM

  Mary's Cheesy Scalloped Cabbage from the Just A Pinch site!


Prep Time:
Cook Time:


1 smallhead green cabbage
2 ccheddar cheese, shredded
1 1/2 cmedium white sauce
1/2 - 3/4 cfine bread crumbs, buttered
1/2 tspsalt
1 Tbspbutter
3 Tbspbutter
3 Tbspall purpose flour
1/4 tspsalt
1 1/2 cmilk


Mary's Cheesy Scalloped Cabbage direction step 1
 Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
Mary's Cheesy Scalloped Cabbage direction step 2
 For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
Mary's Cheesy Scalloped Cabbage direction step 3
 Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
Mary's Cheesy Scalloped Cabbage direction step 4
 Top with buttered bread crumbs.
Mary's Cheesy Scalloped Cabbage direction step 5
 Bake at 375 for 25 minutes, or until bread crumbs are browned.
Mary's Cheesy Scalloped Cabbage direction step 6
 A good side dish with ham, pork, sausage, or as a vegetarian main dish.
A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!
by on Jan. 16, 2014 at 7:52 PM


1 large head cabbage, core removed

1 lb extra-lean ground beef

1/3 cup uncooked instant white rice

1/3 cup milk

1 egg

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1 cup beef broth

1/2 tsp caraway seed

1/2 cup milk

1/2 cup sour cream

1 Tbs all-purpose flour

1/4 cup cooked bacon pieces

Fill 5- to 6-quart Dutch oven half full of water.  Heat to boiling.  Place whole cabbage in water, core side down.  Cover; cook 2 to 3 minutes, turning over once, or until leaves can be removed from head.  With slotted spoon, remove cabbage from water.  With tongs, carefully remove 6 leaves from head.  Save remaining had of cabbage for later use.  Shave or trim part of the thick rib from each leaf.  Return leaves to water; cook 2 to 3 minutes or until wilted.

In medium bowl, mix ground beef, uncooked rice, 1/3 cup milk, the egg, Worcestershire sauce, 1/4 tsp of the salt and 1/8 tsp of the pepper.  Spoon about 1/3 cup of the ground beef mixture on thick end of each cabbage leaf.  Roll up, tucking sides in.  Place filled cabbage leaves in 12-inch skillet, seam side down.  Add broth and caraway seed.  Cover; heat to boiling.  Reduce heat; simmer 25 to 30 minutes or until thermometer inserted in center of ground beef mixture reads 160 degrees.

With slotted spoon, place cabbage rolls on serving platter; cover to keep warm.  In small bowl, mix 1/2 cup milk, the sour cream, flour, remaining 1/4 tsp salt and 1/8 tsp pepper with wire whisk.  Pour into skillet.  Cook and stir over medium heat until thick and bubbly.  Serve sauce over cabbage rolls; sprinkle with bacon.

*recipe taken from Pillsbury's Annual Recipes 2008 

by on Jan. 16, 2014 at 8:02 PM

 My new favorite thing to do is to cook up a couple pieces of bacon then in the same skillet add diced potatoes and onions and cook till tender.  Then toss in chopped up cabbage.  I don't cook the cabbage too long.  Season to taste with salt and pepper and with the crumbled bacon.

by on Jan. 16, 2014 at 8:05 PM

 Another idea is to make homemade eggrolls or lumpias ;)

by on Jan. 16, 2014 at 8:23 PM


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