Simple Dill Slaw

Dill Slaw
Originally uploaded by Simply Frugal

Cabbage	4 C
Carrot	1/2 C
Onion	1/4 C
Oil	2 Tbsp
Vinegar	1/4 C
Dill	2 Tbsp

Shred cabbage and carrot. Mince onion very fine.
Toss in serving bowl, then sprinkle with oil, vinegar and dill. Add salt and pepper to taste.
Toss again and chill 1 hour or until serving time.

Extremely Frugal Sweet Sour Slaw

Sweet Sour Slaw
Originally uploaded by Simply Frugal

Cabbage	1 lb
Bacon	2 strips
Vinegar	2 Tbsp
Water	2 Tbsp
Sugar	2 tsp
Salt	1 tsp

Shred cabbage.
Saute bacon slowly, until meat is crisp and fat has rendered out.
Remove bacon and crumble.
Add vinegar, water, sugar, and salt to pan, heat to boiling. Return crumbled bacon.
Pour hot dressing over shredded cabbage and chill until serving time.

Simple Oil and Vinegar Slaw Dressing

I make up 2 or 3 cups of this at a time, and then store it in the refrigerator for a fast dressing for shredded cabbage. It's a nice alternative to the more traditional mayonnaise version.

Oil and Vinegar Slaw Dressing

Sugar	1/2 C
Vinegar	3/4 C
Oil	3/4 C
Mustard seed	1 tsp
Celery seed	1 tsp

Stir ingredients together in small saucepan.
Heat to boiling, stirring until sugar dissolves.
Simmer for 5-7 minutes.
Pour into canning jar and store in refrigerator for up to a month.
Use about 1/4 C per pound of cabbage.

Adjust the amount of sugar to your taste. Many people make this with twice the amount, but I find it far too sweet.

Extremely Frugal Colcannon

A traditional Irish potato and cabbage dish

Colcannon

Cabbage, shredded	2 C
Potatoes	4 C
Green onions	6
Milk	1/2 C
Butter	1/4 C

Boil cabbage, chop fine. Peel and boil potatoes, then mash. Chop green onions.
Bring milk to boil, add onions, salt and pepper to taste.
Add butter and cabbage to milk, fold in mashed potatoes.
Beat well until light and fluffy.

Simplify:
Substitute 1/4 C chopped onions for the green onions.

Simple Cabbage Tomato Soup

Cabbage Tomato Soup
Originally uploaded by Simply Frugal

A wonderful winter soup.

Cabbage and Tomato Soup
6 servings

Cabbage	2 C
Tomatoes, canned	28 oz
Bacon	3 slices
Onion	1 C
Oil	2 Tbsp
Bay leaves	2
Allspice	1 1/2 tsp
Paprika	2 Tbsp
Brown sugar	2 Tbsp
Garlic	1 Tbsp
Vinegar, cider	1/3 C
Chicken stock	3 C

Saute bacon, bay leaf, and oil over medium heat until bacon is translucent.
Stir in cabbage and onion and saute 5 minutes.
Add allspice, paprika, brown sugar, garlic, and salt and pepper to taste. Lower heat and let vegetables steam gently in their own juices. Do not brown.
Add vinegar, tomatoes, and chicken stock. Add sufficient water to cover the tops of the vegetables.

Simmer 30 minutes, until cabbage is soft. Puree 1 or 2 cups, and stir back into pan. Taste for balance, and serve hot.