On Sat, 27 Mar 2021 11:53:06 -0400, Michael Trew >
wrote:

>I've got a couple medium size heads of cabbage in my refrigerator, and
>I'm looking for something original to do with them for supper tonight.
>Normally, I'll chop it up and fry it with bacon, or make Haluski with
>egg noodles. I will probably go shopping today, but I do have kielbasa
>in the refrigerator.
>
>Any good cabbage supper ideas?

Here are 2:

CABBAGE CASSEROLE A (The Real One)

Cedric Adams' So-Good Cabbage Casserole

Posted more than once to rec.food.cooking by Barb Schaller
Serving Size: 4

1 medium head cabbage
1 # lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)

Shred cabbage rather coarsely. Sauté ground beef with onion; heat it
through, but don't brown. Season to taste. Put a layer of cabbage in
a
2-quart casserole. Cover that with beef and onion. Add the rest of
the
cabbage as a top layer. Over the whole business pour a can of tomato
soup. Cover the casserole and bake in a medium oven (350°) until the
cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up
from
the cabbage. The caloric content is low. And the whole thing is
lickin' good.

Source: Taste, October 16, 1974, as originally printed in one of
Cedric
Adams' columns in the 1950s perhaps.

Layered Corned Beef Bake
4 medium potatoes, pared and sliced ¼ inch thick (4 cups)
4 cups coarsely shredded cabbage
3 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1-1/4 cups milk
2 tablespoons Dijon-style mustard
1-12-ounce can corned beef, chilled and sliced
Cook potato slices, covered, in large amount of boiling salted water
till nearly tender, about 15 minutes. Add shredded cabbage; cook 5
minutes more. Drain; set aside. Meanwhile, in saucepan, melt butter;
blend in flour and salt. Add milk all at once. Cook and stir till
thickened and bubbly. Remove from heat; stir in mustard. Add the
drained vegetables. Turn half the vegetable mixture into a 2-quart
casserole; top with corned beef slices. Spoon remaining vegetable
mixture over all. Cover and bake in 350F oven for 25 to 30 minutes or
till heated through. Sprinkle with paprika if desired. Makes 6
servings.

Janet US