From the old McD forums on VegSource (now deleted):
Subject: Miss corned beef and cabbage around St. Patrick's Day?
Date: March 13, 2005 at 3:34 pm PST
I do. So this year I have a new recipe:
ST. PATRICK’S DAY CABBAGE & CANELLINI BEANS
½ pound dry cannellini beans (or white beans)
Rinse, soak per directions, drain.
Add soaked beans to 2-3 cups of water and boil for 45 minutes.
1 onion, chopped
4 cloves garlic, minced
1 veggie bouillon cube
1 tbsp. yellow mustard powder (Coleman’s, if you can find it)
½ head cabbage, chopped
1 tsp. caraway seeds
3 tbsp. yellow mustard
1 tsp. black pepper
Reduce to a simmer and cook for 30 minutes until cabbage is tender.
Stir in ¼ cup of whole grain mustard and serve with ice water.
For the dry beans, you can substitute 2 cans of great northern beans or cannellini beans, rinsed and drained. Just add them after the cabbage is cooked, so they won’t fall to pieces.
This reminds me of corned beef and cabbage, which I always traditionally cooked around St. Patrick’s Day.
My absolute favorite:
Cabbage and Carrot Medley
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casserole Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cabbage -- trimmed, cut into 2" slices
4 large carrots -- cut diagonally into 1/2" slices
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
2 tablespoons brown mustard -- spicy
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine cabbage and carrots in a large pot, fill halfway with water, cover. Bring to a boil then reduce and simmer until tender, about 20 minutes. drain and set aside - keep warm.
In the same pot, add 2 tablespoons of water and leeks. Cook, stirring occasionally, until tender.
Add remaining ingredients and bring to a boil; return the cabbage/carrot mixture to the pot and stir.
"Brown sugar adds sweetness to our buttery vegetables"
"Woman's World Magazine, Luck o' the Irish Feast! article"
"March 21, 2006 issue"
Sauteed Cabbage and Tomatoes:http://drmcdougall.com/forums/viewtopic.php?p=46308#46308
Another from the old forums:
Subject: Cabbage and Noodles Paprikash
Date: January 21, 2004 at 2:42 pm PST
This recipe looks like nothing much; it has so few ingredients! But trust me, it tastes fabulous. As a variation, the cabbage mixture also goes well over potatoes instead of tossing with noodles.
Cabbage & Noodles Paprikash
2 c. thinly sliced onions
2 T sweet Hungarian paprika
8 c. finely shredded cabbage (one medium-sized head)
2 t. salt (optional?)
12 oz. eggless noodle ribbons
ground black pepper
In a large pot, sauté the onions in water or vegetable broth until they start to turn golden, about 10 minutes. Add paprika and sauté for a few seconds more. Stir in the cabbage (you may need to do this in batches, covering the pot and allowing the cabbage to cook down before adding more). Add the salt and continue to cook for 5 minutes, stirring now and then. Cover tightly and cook on very low heat for 40 minutes, stirring occasionally, until cabbage is very soft and slightly browned. The longer you cook it, the better it tastes.
When cabbage is almost done, cook the noodles in boiling water until al dente. Drain and toss with cabbage mixture. Add a generous amount of pepper to individual servings. It is traditional to serve this with applesauce on the side and perhaps a dollop of (soy) sour cream.
A cabbage soup from the old forums by Sandie:
Potato, cabbage, carrot & apple soup
1 onion, chopped
1 clove garlic, minced
4 medium sized, thin skinned potatoes, chopped
1 small head cabbage, chopped
4 medium sized carrots, chopped
2 medium sized apples, chopped
2 bay leaves
Salt & pepper, to taste
Fresh parsley (optional)
Finely chop all veggies. In a soup pot, sauté onion & garlic in a little water. Add carrots and a little more water, cover pan and cook for 5 minutes. Add remaining ingredients, using enough water to cover all veggies. Cover pan and cook for 20 – 25 minutes (until all veggies are cooked). Add fresh parsley, if using. Serve with thick, crusty bread!
Note: This makes a large soup pot full so if you're cooking for one, you might cut it in half.
Mrs. Doodlepunk's cabbage soup with lima beans & turnips:http://drmcdougall.com//forums/viewtopic.php?p=6265#p6265
Simple Cabbage and Chickpea Soup with Fresh Basil form Susan Voisin:http://blog.fatfreevegan.com/2011/04/cabbage-chickpea-soup-basil.html