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.
I have a bamboo steamer and what I like to do is use cabbage as a liner when I steam stuff like dumplings or vegetables. I'll typically eat the cabbage afterwards as well.