It's cabbage season, and I bought one, but now I don't know what to do with it. Any thoughts are appreicated, with the following caveats:
-I have a stove but no oven because of a kitchen remodel.
-If it's slaw, know that I don't like the sweet mayo variety. A vinagrette slaw is prefered.
-Recipes must not include pork.
This isn't healthy, but it's delicious.
Cabbage & Noodles
1 head cabbage, shredded
1 Tablespoon salt (approx)
1/2 pound butter (or less)
2 teaspoons sugar
1/2 teaspoon pepper
16 ounces broad egg noodles, cooked
diced or thinly slivered onion
1. Wash cabbage and cut finely as possible. Put in bowl and add salt. Mix well. Stand 1-2 hours. Rinse and drain well. Squeeze excess liquid.
2. Melt 1/2 the butter in saucepan. Add cabbage, onion, sugar, and pepper. Cook on low 1 1/2 hours or until browned. Stir frequently. Add remaining butter at intervals. (I never use it all.) Taste and season.
3. Add noodles to cabbage and stir until mixed. Heat a few minutes.
My kids hate cabbage but love this, and this recipe got my husband to start eating cabbage (many moons ago when we were first married). I have occasionally used bagged coleslaw with carrots, etc., in a pinch when I couldn't find heads of cabbage (we live in a small town and don't have the convenience of multiple grocers). I like it with the very shredded carrots in it; adds some nice color to an otherwise blah-looking (but definitely not blah-tasting) dish.
And I have this yumptious vegetarian dish from my aunt.
Russian Vegetable Pie
1 pie crust, top & bottom
1 head of cabbage, small (approx. 3 cups) shredded
3 Tablespoons butter (approx - for sauteing)
4 ounces cream cheese, softened*
1/2 pound mushroom (more if you like)
1 yellow onion, chopped
4 hard-boiled eggs, maybe 5, sliced in circles
dill, to taste
basil, to taste
marjoram, to taste
tarragon, to taste
salt and pepper, to taste
Line pie pan w/ crust. Spread softened cream cheese over crust. Over the cream cheese, place the sliced (or chopped) eggs with sprinkle of dill, salt, and pepper. Saute cabbage & onions in butter. Season with basil, marjoram, and tarragon. (Roughly 1/4 - 1/2 teaspoon of each) Put mixture on top of eggs. Saute mushrooms in more butter. Put on top of cabbage mixture. Pie crust on top and vent. Bake at 400o for 15 minutes then reduce to 350o for another 20-25 minutes. The top should be golden to the center of the crust. If not, leave it in a little longer.
Venetian smothered green cabbage. Via Marcella Hazan.
Finely shred the cabbage with a knife or food processor. Sauté 1 chopped small onion in a generous amount of olive oil until the onion colours gold. Add 1-2 chopped garlic cloves and sauté 1-2 minutes. Add the cabbage. Stir the cabbage to coat with the oil. When the cabbage has wilted (about 5 minutes later), add a splash of red wine vinegar, salt and freshly ground pepper. Reduce the heat to minimum, cover the pot and cook, stirring occasionally, until tender and much reduced, about 90 minutes. Great with sausages and grilled meats.
In the unlikely event there's leftovers, make smothered cabbage and rice soup: Add chicken or weak beef broth to the cabbage and bring to a boil. Throw in a handful or two of risotto rice. Simmer until the rice is tender, about 20 minutes. Ladle into bowls and top with grated parmesan.
averill, red cabbage is great this way from Patricia Wells in "Bistro Cooking" (paraphrased)
1 red cabbage (2 lbs.)sliced up
2 tablespoons unsalted butter or lard
2 med. onions sliced very thin
4 apples peeled, cored, sliced very thin
4 whole cloves
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup good red wine vinegar
1 bottle dry red wine (I use less than a whole bottle--it seems so extravagant for cabbage!)
Cook onions 'til limp in butter, then add everything else and braise covered for 2 hours. Use very low heat, stir occasinally, cabbage should be very tender and liquid absorbed. *Fish out the cloves* before serving. I was so pleased with this, will probably never do red cabbage any other way. I'm almost sure it will equal your restaurant experience.
Averill, I just made the red cabbage recipe from The French Laundry cookbook. It was incredible. The secret additions were:
1. 1 Apple grated.
2. One russet potato, grated. (Added right near the end.)
3. A dollop of honey added the last 20 minutes.
The red cabbage is baked for a couple of hours covered with some stock and parchment.
It sounds simple, but is remarkably elegant when finished.
Hi, averill. I have had this on my do list since Monday but just finally gotten book, computer, and time all at once. :)
Braised Red Cabbage and Pears. It's not a slow-cooker recipe but is in Southern Living's Slow-Cooker Cookbook. I haven't ever tried it, but when I was making my grocery list Monday, I saw it and remembered someone had posted a recipe request for braised cabbage. Anyhow, I hope it's something you can use. Very paraphrased:
2 pears (peeled, chopped)
2 T bacon grease
2 c apple juice
1/2 head chopped red cabbage
1 t salt
1/2 t ginger
1/2 t pepper
1 T butter
Cook pears in fat 'til golden-browned. Add juice, cabbage, salt, ginger, pepper; boil. Cover, reduce heat, simmer 20 min. Stir in butter. Serve.
I love this sauted vegi dish over a nice brown rice, then cover with grated cheese (good monteray jack).
shaved white cabbage (or just cut at angle)
shaved red cabbage (less then white)
carrots - sliced thin
caulliflour - small pieces
broccoli - small pieces
u can add other favorites like mushrooms, peppers, etc.
little oil in cast iron pan on hot, throw in a few handfuls of this mixed salad, few splashes of Braggs Liquid Omino (health food store) - it's like soy sauce but better. Saute until still alittle crisp, pile on top of nice brown rice, sprinkle on spike spice and handful of good grated cheese (monteray jack is good). Yummy.
This saves in the frig really well too so you can have it a few days later (keep mushrooms out- they'll go back too fast)
I love this salad. I'll sometimes add some shredded chicken for a light lunch.
Cabbage Almond Salad -- Mix togther all of the following
1 medium cabbage
5 green onions, chopped
6 oz. sliced almonds
3/4 C oil
6 T rice vinegar
2 tsp salt
1 tsp black pepper
6 T sesame seed
4 T sugar
I just made an old family favorite with cabbage last night with those little dried Chinese shrimps(I am not sure what they're called, maybe sakura ebi, but they're only 0.5 inch big). If you like the smell of fish/seafood, then you're in heaven! If fishy smells is not your thing, then you might not like it as much.
Chop a whole head of cabbage into slices and then chop slices. Rinse and dry in colander.
Heat oil in large skillet or wok and saute handful of tiny shrimps. If you want, add onion or shitake mushrooms with a little soy sauce, sugar.
Add cabbage and stir. Cover and stir every now and then. Transfer to plate/bowl and cook meat of choice, ground turkey, chicken or pork cut into bite size pieces with same pot.
Add cabbage back to cooked meat to heat. Serve with rice. Very homey and filling.
Yes, this is my favorite way of cooking cabbage as well! I add minced ginger and garlic to the hot oil with the dried shrimp. I don't add meat to the dish but it sounds like a good addition. It is the best way of eating cabbage that does not require you to simmer the vegetable until it is really soft. I love this quick stirfry recipe because it preserves the cabbage's natural texture. Just remember to save the water from reconstituting the mushrooms and shrimp and pour it in the stirfry a little before it is done for extra taste!
A yummy and unusual soup of lemon and cabbage.
Slice/chop the cabbage and two onions. Sweat in butter over low heat with some salt until they give up some moisture. Add a cup of dry white wine and the juice and yellow part of the rind of one lemon, plus a quart and a half of beef or veal stock. Cook briefly til the vegetables are done. Puree, preferably with an immersion blender.
This is yummy topped with sour cream/creme fraiche mixed with dijon mustard, finely sliced green onions, tarragon, and chives.
Also good on its own.
This is one of my favorites for an easy dinner.
Japanese Rice Bowl for 2
1tsp sesame oil
1 thumb length finely chopped ginger
1 clove garlic, minced (or more to taste)
Hot chile to taste (fresh or dried or paste)
1⁄4 cup water
1⁄4 cup low salt soy
1⁄4 cup miron
1 cup thinly sliced beef or leftover beef
1⁄2 cup thinly sliced onions
2 cups thinly sliced cabbage
Chopped green onions
Heat oil then add ginger, garlic and chile and gently sauté. Add liquids and cook 2 minutes. Add meat and cook an additional 3-5 minutes.
Toss together onions and cabbage and divide between 2 large bowls, cover with hot rice and spoon over the hot beef and sauce. Sprinkle with chopped onions and sesame seeds
Western Carolina red slaw. It's my absolute favorite vegetable side. All you do is shred the cabbage for slaw and add a western Carolina BBQ sauce. It tends to taste better after a day or so and will last in the fridge forever.
A western Carolina sauce will be similar to an eastern Carolina vinegar sauce but with the addition of some tomato. It's basically ketchup, cider vinegar, sugar, salt and red pepper. I'll dig up a recipe if anyone wants.
I slice savoy cabbage thinly into long ribbons, and use it instead of asian rice noodles in pad thai or singapore noodles-- cook all the other ingredients first, then stir fry the cabbage on high heat in a large nonstick saute pan with a generous amount of canola oil and a tsp. of salt or so-- when the cabbage begins to wilt a bit and (hopefully) brown around the edges, add back the other ingredients to combine flavors and make final seasoning adjustment.
Alternatively-- slice savoy cabbage thinly into ribbons, saute on high heat in a mix of canola oil and salted butter, then when the cabbage browns around the edges, add a generous tablespoon of whole grain mustard. Stir to combine, reduce heat to a simmer, and add equal amounts of chicken stock and light cream or half & half. (Thyme or rosemary optional) Cover and let simmer 5-10 minutes. Adjust salt and pepper before serving. Great with roasted pork tenderloin.
I've been wanting to try this after seeing it on Fretz Kitchen. Looked awesome. Can be a salad or roll in wrap or pocket. It's CORN BEEF AND CABBAGGE SALAD!
Go to: www.fretzkitchen.com then search by Dietz & Watson (under restaurant search). You'll find it under "Spectacular Salads".
For an easy side dish with your meal: Slice cabbage. Heat up a skillet. Add some OO and a bit of butter. Season the cabbage with S/P and sautee. Add garlic, soy sauce, a tiny of vinegar and brown sugar as you cook the cabbage. I also like to add some schezuen (sp) peppers before serving. Easy, quick and delicious.
Glad this thread happened. I buy cabbage on every shopping trip and always find that it works itself into a meal.
I bought a napa cabbage yesterday and think I will quarterit and somehow use cream, broth, garlic, butter, bacon and onion and make it in the ove, topping it with bread crumbs.
Another idea it to make a Mexican slaw for tacos or just to eat on the side with, jalapenos, onion, lime juice, sugar salt and pepper and cilantro. Refreshing!
Crockpot Braised Cabbage Wedges. 8-10 hour Do-ahead. The fun is in serving wedges. A peasant feast.
Slice a 3 lb head in half from N to S poles, then cut 6-8 wedges.
Put a bed of 1" onion slices at bottom of crock. Add carrot/celery chunks if wanted.
Scoop the mirepoix chunks up to the sides, forming a hole in the middle. Place the Cabbage wedges in to "reassemble" the full head, with N pole at top.
Caraway seed up to 2 tbs helps this dish. Cumin works if no caraway. Garlic (powder is fine), S&P. But, a simple solo head of cabbage is fun and shows the delightful potential of cabbage by itself.
OP asked for "no pork", but omnivores may enjoy draping a "pork butt steak" over the top.
I assemble this the night before, refrigerate the raw crock, then put it the cooker in AM, set on low for 8-10 hours. There is simple sensual beauty in using a steak knife and fork at table to slice thru the wedges. Cabbage will be a silky beige brown.
My mistake. Yes, a few tablespoons only. It depends on if it will be attended or unattended. If unattended, more liquid. If attended, then only liquid as needed each 2 hours. The only drawback to crockpots, IMO, is that they can yield too much liquid in final product. Thus, I keep liquid to minimum.
My mother-in-law makes cabbage casserole with sauteed/steamed cabbage and onions which she mixes with cream cheese and sprinkles with paprika. I don't have a recipe--I'm not sure there IS a recipe, but I'll guesstimate if you want to try it.
It sounded strange to me, but it's delicious!