298648 Wed Sep 29 17:43:28 -0700 2004 42 27 General Chowhounding Topics 0 1652080 Strange to say, I've never made cabbage at home. So, it feels like a mystery. A friend of mine, an artist, told me that she likes to eat it as a snack. She takes a break from her painting late at night, cooks some cabbage wedges and then takes them up to her studio where she eats them out of hand while surveying her work. I don't remember how she seasons them, but her desciption of her solitary nocturnal cabbage eating, while everyone else slept, made an impression on me. Now that the weather is getting cold, I'd like to make cabbage myself, in any form. How do you like to make it? (I'm not a vegetarian, so meat is fine.) Wed Sep 29 17:43:28 -0700 2004 0 L-pie 1 1652082 I don't cook it- I shred it for salads and slaws. It's crunchy, refreshing and tasty. Recently I made a red cabbage salad? slaw? with shredded cabbage and shredded or chopped fuji apples- dress with orange juice and walnut oil Wed Sep 29 17:55:04 -0700 2004 1652080 0 Tamar G 2 1652104 Cabbage Au Gratin: Cut the cabbage into chunks and cook it in salted water to cover until done. Drain. Cut it up a bit more. Make white sauce (1/2 cup butter, 1/2 cup flour, 1 tsp salt, 3-4 cups milk) and stir an 8-oz envelope of shredded Cheddar cheese into the hot sauce. Put the cabbage in a greased baking dish. Pour the cheese sauce over. Bake until brown on top. Wed Sep 29 20:10:18 -0700 2004 1652082 0 N Todus 1 1652083 in ribollita Wed Sep 29 18:13:34 -0700 2004 1652080 0 doc 1 1652084 simple recipe- chop up cabbage and slice some garlic. in a large frying pan, add some oil and saute the garlic until it is just golden, then addthe cabbage and cook saute quickly, adding a bit of soy sauce, pepper and sesame oil at the end. can also be made with a little brown sugar, but personally I don't like the sugar added. YOu can also make it as above, but just juse oilive oil, garlic and cabbage. simple and tasty side dish. Wed Sep 29 18:22:38 -0700 2004 1652080 0 macca 1 1652085 My grandmother's old recipe is a family favorite. Chop your cabbage coarsely and then saute in butter. Dress with sour cream, crushed red pepper and salt. I also love braised red cabbage, I use Patricia Well's recipe in Bistro Cooking. I calls for an entire bottle of red wine and is delicious. If you don't have the book or cannot find it e-mail me and I'll send it to you. Of course there are cabbage rolls, a particularly good dish is a Vietmanese chicken salad made with shredded cabbage and chicken with a fish sauce dressing. My Vietnamese friend says that in her family they made a thin rice soup with the broth left from poaching the chicken and had that as a first course. Wed Sep 29 18:28:08 -0700 2004 1652080 0 Candy 1 1652089 I like purple cabbage sauteed with sliced apples and onions and polish sausage or bratwurst, with some cider vinegar and brown sugar added at the end. A good quick fall one dish meal. I made a nice salad the other day with shredded poached chicken, packaged fine slaw (angel hair cabbage slaw), slivered almonds and a dressing made with soy sauce and sesame oil added to oil and vinegar. Slivered red peppers added some color. Wed Sep 29 18:43:45 -0700 2004 1652080 0 Chowpatty 1 1652091 I make it the way my mom used to make it- she called it fried cabbage. You shred green cabbage, stick some in a big saute pan with a little oil and S&P. Then saute it until it wilts, then turn up the heat til it browns. We like it very brown, it caramelizes very well and tastes a little sweet. My husband has actually commented that he likes it well browned better than just sauteed. Wed Sep 29 18:51:16 -0700 2004 1652080 0 Wendy8869 2 1652092 wendy- i will have to try it your way. I usually saute it quickly, so it is still a bit crunchy. I have a sa;; head of cabbage in the fridge now, and will try it your way tomorrow. thanks! Wed Sep 29 18:57:09 -0700 2004 1652091 0 macca 1 1652097 I make Curtido (Salvadoran Cabbage salad). Shred 1/2 head of cabbage (green), a few carrots, and 1 cup lettuce. Add a Tablespoon of Olive oil, 2 Tablespoons of Red wine vinegar, a pinch of cayenne and at least a teaspoon of dried oregano. Season with salt. It's even better the next day after the cabbage has compressed a little and all the flavors are melded together. So simple, so yummy. This salad is often served as a side with Pupusas. Wed Sep 29 19:23:59 -0700 2004 1652080 0 Cynthia 1 1652102 I like cabbage the way MY grandma and mother used to make it: slice the cabbage into shreds and slice a good amount of yellow onion. Saute them together with some schmaltz if you have it, otherwise in a little bit of vegetable oil and sprinkle with some salt and pepper to taste. While you're sauteing the cabbage, put up some egg noodles to boil. When they're done, drain them and toss them in with the cabbage and onions. Jewish comfort food. Wed Sep 29 19:53:00 -0700 2004 1652080 0 Deenso 2 1652150 also great jewish (if not eastern european) comfort foods are stuffed cabbage (rolls) and cabbage soup. the rolls are a lot of work, but the payoff is worth it. great fall and winter foods. Thu Sep 30 10:55:18 -0700 2004 1652102 0 foo d 1 1652103 It's funny that your friend mentions the wedge of cabbage, because that's the way I made it for an old boyfriend who insisted he didn't really like cabbage. I sliced the head in wedges (the outer layer is about 2" wide) and then steamed the wedges until soft and cooked through but still holds its shape. I made the classic browned butter sauce, which needs to be well seasoned for the plainly steamed cabbage, and generously drizzled the butter over the wedges. Worked on him - he ate a second helping. Wed Sep 29 19:58:20 -0700 2004 1652080 0 Terrie H. 1 1652109 Cabbage is much neglected and is a fine vegetable. My favorite way is to pair it with sausage (take your pick, almost any will do, preferably with nice casing). Cook the sausage in a covered pan with a bit of fat of your choice (oil, butter, schmaltz, lard, tallow, et cet.)- you don't need much. Let the sausage caramelize slowly. When the sausage is done, remove them and cover with foil on a dish. Add some dry vermouth and deglaze the pan a bit, cooking out the alcohol before anything else, then add some stock and reduce a little bit. Add wedges of cabbage and steam/braise over low heat until just tender. Plate the cabbage and sausages, melt a bit more fat (butter is good here, as you don't need a lot to make the sauce drape the cabbage leaves, as they are good at holding just the right amount), add salt and freshly ground pepper to taste, and swirl before spooning over the cabbage. A very simple and filling meal. Some small boiled potatoes or egg noodles would also accept the light sauce very nicely, dressed with some freshly chopped flat/Italian parsley. Wed Sep 29 22:27:48 -0700 2004 1652080 0 Karl S. 2 1652113 The German foriegn exchange student at my son's school misses sausages. This sounds like a good recipe to fix for him some evening. He said he misses the sausage 'Fleischwurst'. Does anyone know where I could get this. (I will be in Chicago next weekend). Anyway, thanks for this recipe. Mary Wed Sep 29 22:39:55 -0700 2004 1652109 0 marycarol 3 1652132 Look on the link under ringwurst: Link: http://www.foodsubs.com/MeatcureCC.html Thu Sep 30 06:59:00 -0700 2004 1652113 0 Karl S. 4 1652142 Thank you, Karl, now I know what to look for. I think this will be easy to find. I will be in Rockford, IL this weekend and will stop at Woodman's. Do you think German potato salad would be a good side? Any other suggestions?? Thank you so much for your help, and sorry for jumping on this thread with my own question. Mary Thu Sep 30 09:56:02 -0700 2004 1652132 0 marycarol 5 1652164 Mmmmm... I love Fleischwurst (sliced thickly and eated on fresh Broetschen with butter). No one in my family would eat it because they equate it with bologna and prefer fancier cold cuts. For the exchange student, you might make him Abendbrot one night. Basically, when people ate their large, hot meal midday, Abendbrot ("evening bread") would be a light supper of open-faced sandwiches, leftover potatoes made into homefries, pickles, etc. So, serve him his Wurst and some good, fresh rolls and/or black bread, butter, small pickles, maybe hardboiled eggs, some boiled, salted potatoes (or fry up those pototoes), and a selection of other cold cuts and perhaps a cucumber salad. Ask if he has any preferences. This might help with the homsickness. Thu Sep 30 12:06:39 -0700 2004 1652142 0 T in DC 6 1652187 Thank you for the great ideas! Mary Thu Sep 30 14:44:30 -0700 2004 1652164 0 marycarol 3 1652243 You might try the Paulina market in Chicago. They have all sorts of German meats and foods. Thu Sep 30 18:52:08 -0700 2004 1652113 0 Candy 4 1652246 Here is their website. It has the address etc. http://hometown.aol.com/paulinamar/ Thu Sep 30 19:00:51 -0700 2004 1652243 0 Candy 1 1652110 Wedged or chopped in a skillet with bacon and spices. And don't foreget cabbage rolls. Ground beef and rice rolled up. Yum. Wed Sep 29 22:34:03 -0700 2004 1652080 0 MidtownCoog 1 1652117 I've been making a New York deli style cabbage cole slaw which just won't quit. It was fabulous tonight as a side with a roasted chicken and yams. The recipe, at the link below, is a definite keeper. The key flavoring ingredient is the onion, which I mince instead of grate, and add only enough to taste just right. The leftover slaw is in the fridge right now and will taste better tomorrow after "marinating" overnight. Link: http://www.cooks.com/rec/doc/0,191,154188-247205,00.html Wed Sep 29 23:46:16 -0700 2004 1652080 0 Morris Malken 2 1652191 Sounds very good. What kind of vinegar do you use? Distilled? Thu Sep 30 14:58:44 -0700 2004 1652117 0 Kirk 3 1652232 The cooks.com recipe doen't specify which type of vinegar to use in making Cole Slaw NY Deli Style. I use regular Heinz distilled white vinegar. Next time I make the slaw, I might try the distilled apple cider vinegar just to see if it makes a difference. Thu Sep 30 17:42:32 -0700 2004 1652191 0 Morris Malken 1 1652122 I don't like it cooked myself. My mother enjoys it simmered until just-tender in chicken broth. I love all cabbages raw. My favorite is a wedge of a green cabbage head with a small amount of really sharp bleu cheese dressing. It's perequisite with corned beef -- so you should probably try that way. Thu Sep 30 01:30:11 -0700 2004 1652080 0 Mrs. Smith 1 1652137 Green cabbage and savoy cabbage (as well as brussels sprouts) are great with mustard-- it cuts the occasional sulfurous whiff that's unavoidable in deep winter. Brussels sprouts, steamed until just tender, then sauteed with (already sauteed) chopped onion, a few tablespoons of Gulden's mustard, a dash of tabasco, and a few dashes of worcestershire sauce until the sprouts start to absorb the sauce (past just tender, about 3-5 min) is a good side dish and you can adjust the hot sauce if you like spicy. Walnuts are a good add in. Green cabbage, sauteed with curry powder, clarified butter, and mustard seeds until tender is a great indian side dish. 1/2 a savoy cabbage and 1/2 an onion, sauteed in oil and butter, then add salt, pepper, whole grain mustard (I like Maille), cream, and white wine or vermouth, and simmer until very tender. Makes a great side dish with chicken or pork. Shredded savoy cabbage, sauteed until crisp tender, makes a tasty substitute for any kind of asian noodles in stir fries. I especially like it in pad thai. And my favorite way to flavor cabbage-- new england boiled dinner-- boil a smoked pork shoulder or corned beef-- you then cook the turnips or potatoes and carrots and green cabbage wedges in the water in which the meat what cooked. I don't throw out the water, and I chop up the leftover vegs and meat that don't go into hash, add more cabbage, shredded this time, and eat it as soup. Sometimes it helps to water down the broth a little, as it can get salty. I also de-fat the broth after the first round of vegetable cookery. Thu Sep 30 09:11:47 -0700 2004 1652080 0 emdb 2 1652147 Mmm, that brussel sprout recipe sounds delish! Thu Sep 30 10:28:59 -0700 2004 1652137 0 shrimpbird 3 1652159 It's also good (and more refined looking) if you add a few tablespoons of cream-- the mustard alone can look kind of gloppy and curdled. Thu Sep 30 11:41:25 -0700 2004 1652147 0 emdb 2 1652173 New England boiled dinner. MMM. My mom used to make that all the time with smoked pork butt, cabbage and potatoes -- and lots of good mustard on the side. I'll have to give it a shot. I like your soup idea too. Thu Sep 30 12:54:26 -0700 2004 1652137 0 Ellen 1 1652168 I have been making a "Fusion" Cabbage Stir-Fry for almost 2 yrs now. I was loosely inspired by a dish that I had been getting from a local Thai place in my nabe. I make it at least every other week during the winter. Its so simple I'm almost embarrasssed to list it as a recipe but it has become one of my fav's, and I'd like to share it. Fusion Cabbage Stir-Fry 1/2 lge Savoy Cabbage, sliced into 1"x1" pieces 1/3 cup Olive Oil 1 Tbsp. Garlic Powder (Approx) or 3 cloves(approx) Garlic, Finely Chopped 2-3 tsp. Asian Fish Sauce 2-3 tsp. Crushed Red Pepper A few twists of Fresh Ground black Pepper 2 Tbsp. Parmesan or Romano Cheese, grated Heat oil in a wok over medium high and add the garlic powder or fresh chopped garlic. Cook just till the garlic or powder is turning golden, being careful not to burn. (garlic powder will take just 30 sec's to turn golden). Quickly add the cabbage and sprinkle with the crushed red and black pepper. Toss and stir the cabbage to mix. Add the fish sauce and toss again. I spritz the cabbage with the Fish sauce straight from the bottle and "eye" it. Be careful not to use too much as the Cheese will add some saltiness. Let the cabbage cook for about 5 minutes or so turning and tossing often until it's crisp tender. At this time you can add some additional garlic powder if you'd like. Remove wok from the heat and add the grated cheese tossing once more to mix. Quickly plate the cabbage so cheese doesnt stick to the wok. and serve. Thu Sep 30 12:29:58 -0700 2004 1652080 0 Chas 1 1652176 Try roasting the cabbage with onions. Slice the cabbage into 1/4" slices, break up the slices and mix with thinly sliced onions, toss with olive oil and coarse salt and spread on a cookie sheet. Roast at 450 for 1/2 hour. Add a sprinkle of toasted caraway seeds before serving. Thu Sep 30 13:12:25 -0700 2004 1652080 0 Ellen 1 1652184 I love love love my own cole slaw, which is not the sweet deli kind mentioned above. I like it really sharp. Made a batch a couple weeks ago in 20 minutes flat from concept to crunch, in the Cuisinart. Shred a head of cabbage, a couple stalks celery, an onion, and a couple carrots for color. Put this in a *big* bowl. Back in Cuisinart put a cup or so of Hellmans mayo, big spoon of dijon mustard, jolt of wine vinegar, teaspoon of celery seed, shake of dill seed, lots of fresh black pepper. Whisper the word "sugar" over it, then process. Toss dressing and cabbage & stuff. Goes with almost anything, any meal, any time of year. Drain it a little each day as the cabbage sheds its water. Travels well too. Another option is my father's recipe. Drop the carrot and put in a chopped apple instead. Back off on the spice and acid and dust judiciously with curry powder. This is unusual, has good color and would be nice with any ethnic dish. Thu Sep 30 14:34:17 -0700 2004 1652080 0 Aimless 1 1652189 I should also add that it is unfair to overlook Brussels Sprouts (known by some British friends of mine as Belgian bast_rds, but I digress). I recently saw Lidia Bastianich do something I had never considered doing with them (I usually halve and roast them): she halved them, cored them, and then loosened the leaves. She sauteed them, and the looked lovely, and probably get more evenly cooked quickly that way without releasing the sulphurous emissions, as it were. I also thought one could do an interesting slaw with loosened raw sprouts leaves. Thu Sep 30 14:45:20 -0700 2004 1652080 0 Karl S. 2 1652202 I never understood the hatred of Brussels sprouts until I experienced what a cafeteria could do to them. I wonder how many people who say they don't like vegetable X have never had it properly prepared, or perhaps always had canned or frozen. Story: I was driving down the coast south of San Francisco through an area where they grow a lot of Brussels sprouts. Uncharacteristically, I picked up a young man hitchhiking with a sweet, footsore looking dog. He'd hitched out from Oklahoma, and had just seen the ocean for the first time the day before. He was brimming with enthusiasm for new experiences. He said someone had picked a Brussels sprout from the field and handed it to him, and even though he'd never liked Brussels sprouts, he'd taken a bite and been blown away. He'd never had a *fresh* Brussels sprout. It was a vivid and inspiring reminder of how much I -- and many of us -- take for granted about the places we live and the foods we eat. Anyway, I often just slice them thinly and quick sautee them in some butter or olive oil; I particularly like caraway seeds with Brussels sprouts. Thu Sep 30 15:51:13 -0700 2004 1652189 0 Ruth Lafler 3 1652223 Off topic: I'm thinking you probably didn't watch the last season of Six Feet Under and its unbelievably disturbing sweet-looking-hitchhiker + dog story line... I love brussel sprouts tossed with a little olive oil, salt and lemon juice roasted for just a few minutes in a very hot oven. I'll have to try caraway seeds--makes sense, because they go so well with cauliflower. Thu Sep 30 16:56:55 -0700 2004 1652202 0 butterfly 2 1652216 there's a recipe along these lines on epicurious, as well as one for brussels sprouts shredded in the food processor, and quickly sauteed. Thu Sep 30 16:48:43 -0700 2004 1652189 0 emdb 2 1652240 My mother once made slaw with Brussels Sprouts, that was so nasty I was sick thinking about i the next day. It was bitter and sulphury. I still gag at the idea. Thu Sep 30 18:47:07 -0700 2004 1652189 0 Candy 1 1652196 I confess I almost always deconstruct stuffed cabbage recipes. Too lazy. I either chop the cabbage and just make a sort of a skillet dish or stew, or I quarter and core the cabbage, separate the quartered leaves, blanch, and layer leaves and stuffing like lasagne. One of my favorite stuffed cabbage recipes is Julie Sahni's lamb-stuffed rolls with ginger and lemon (linked). I just chop the cabbage and throw everything in a big pot. Cook over moderate heat until the cabbage wilts, cover, finish cooking on the stovetop or in the oven. Great stuff and it freezes well. Link: http://www.ucook.com/ShowRecipe.cfm?recipe_id=11603&CFID=1384866&CFTOKEN=22525545 Thu Sep 30 15:32:36 -0700 2004 1652080 0 Aromatherapy 1 1652212 Sweet and sour red cabbage braised with sliced onions and sherry vinegar and sugar. Served this with pheasant the other night. Green cabbage soup, shredded, with chicken stock, potatoes, green beans, white cannelini beans, carrots, leeks, garlic. (It's a classic French soup.) Stuffed green cabbage, with ground lamb, rice, onion, garlic, mushroom, parsley filling and a sweet and sour tomato sauce on top. Thu Sep 30 16:34:07 -0700 2004 1652080 0 lucia 1 1652256 Raw green cabbage leaves make a great wrapper for larb. Larb 1 lb. ground chicken or turkey 1 clove garlic, minced 1 large shallot, minced 1/4 cup lime juice 1 tbsp. fish sauce lemon zest, 1 lemon juice of one lemon lime zest, 1 lime 1 tbsp. brown sugar minced chilis handful of cilantro, chopped Crumble the meat, cook in a skillet until almost done. Fold in the rest of the ingredients and stir until blended and heated through, and meat is fully cooked. Serve family style; diners grab the larb with cabbage leaves, roll 'em up and eat 'em. Thu Sep 30 20:17:43 -0700 2004 1652080 0 Tom from Durham 1 1652348 I learned this in Guatemala: Sautee some onions in oil until translucent. Add chopped cabbage and sautee, covered until cabbage begins to wilt. Add a generous amount of chopped tomato (canned will do in times of desperation.) Continue to cook, allowing the cabbage to stew a little in the tomatojuice. Season with salt. This is one of those simple recipes that produces a strangely satisfying result. Every time I serve it to guests it sparks a conversation - They didn't know cabbage was so good, they've never cooked it and don't know why, etc... Fri Oct 01 15:06:06 -0700 2004 1652080 0 Cathleen 2 1652368 This is the basis for good cabbage soup too. Add vegetable broth and reconstituted beans and other vegetables of your choice for a vegetarian soup, or add chicken stock, beans and sliced chorizo for something resembling Portugese Stone soup. Perfect in the winter with crusty bread and a glass of red wine. Fri Oct 01 16:47:18 -0700 2004 1652348 0 Ellen