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Cabbage rolls

Ingredients:

1 medium onion
1 teaspoon of garlic powder
2 tablespoons of oil
2 small cans of tomato sauce
1 small can of can tomato paste
3 tablespoons of water
1 tablespoon of parsley flakes
1/4 teaspoon of salt
Salt, pepper & oregano to taste
Honey to taste
1 medium cabbage
1 cup of rice, uncooked
1 egg
1 teaspoon of curry powder

Directions:

Dice and fry onion and garlic powder in oil until golden brown; set aside. Sauce: Combine tomato sauce and paste with water, salt, pepper, oregano and honey. Blend in 2 tablespoons of the onion mixture. Cover and simmer in saucepan. Cook the rice until tender. Wash the cabbage; remove 12 outer leaves carefully. Steam or cook until tender. Mix the remaining onion mixture, rice, parsley, egg and 2 tablespoons tomato sauce. Put in cheese, salt and curry powder (secret to good taste). Spread out leaves and fill with rice mixture. Roll up and secure with toothpicks. Fry in oil (optional). Put in tomato sauce and simmer 10-15 minutes.

Sweet and sour cabbage soup

Ingredients:

3 tablespoons of Olive oil
1 large onion, chopped
2 Garlic cloves,  minced
1 teaspoon of crushed red pepper flakes
1/4 cup of balsamic vinegar
2 tablespoons of brown sugar
6 cups of finely-sliced red cabbage
1 cup of chopped, drained canned plum tomatoes
6 cups of vegetable stock
Salt, to taste
Freshly-ground black pepper
1/4 cup of finely-chopped fresh parsley
 Sour cream; as accompaniment
Finely-chopped fresh chives

Directions:

In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the vegetable stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives. This recipe yields 4 to 6 servings.

Braised red cabbage and apples

Ingredients:

2 small red cabbages quartered
1 Onion, peeled and sliced thin
6 McIntosh apples, peeled, sliced thin
1/2 cup of firmly packed brown sugar
3 teaspoons of salt
Pepper to taste
1/2 cup of red wine vinegar
2 cups of vegetable stock

Directions:

Place cabbage, onions, and apples into a baking pan. In a saucepan, combine sugar, salt, pepper, red wine vinegar and vegetable stock. Heat until sugar is dissolved. Pour the liquid over the cabbage mixture. Cover and bake in a preheated 350ºF. oven for 1 hour, until cabbage is soft. Yield: 8 servings