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May 25, 2007 12:13 PM


I'm about to pull a few heads of cabbage out of my yard. Anyone have any great recipes like kimchi or cabbage rolls? I cook for myself so recipes I can freeze would be greatly appreciated too. Thanks!

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    1. Hanna, do you have a recipe for nabak kimchi and dongchimi? I've tried a few recipes for each (Dok Suni, and A Korean Mother's Cooking Notes). Have you tried these cookbooks?

      1. re: hannaone

        Thank you. Unfortuately, it's very hard to learn from my grandmother as she instructs me to use, "some of this, with a little of that" :)

        1. re: MeowMixx

          That's what makes most Korean cooking so good. Most dishes are done by taste instead of measurement, and recipes should be used as a guideline only.

          1. re: hannaone

            Of course. Hence my need to find some good guidelines.

    2. Might not be exactly what your looking for but when it comes to cabbage I can never ever get enough of this dish...

      Gently fry some garlic in oil, add cabbage, salt and lots and lots of black pepper, continue to cook for a few minutes, turn the heat down low, cover and eat as soon as it just looses some of the crunch.......could happily eat it most nights of the week.

      1 Reply
      1. re: rob133

        My all time favorite vegetable dish.

      2. Soup with lemon. It freezes well.

        Peel and slice two onions. Saute til soft in 1/4 cup butter. Add chopped or shredded green cabbage, 1/2 a large head or 1 whole small head. Stir around in fat and let cook down a little. Add six cups beef stock, one cup dry white wine, and the peel (yellow part only) plus juice of one lemon. The peel is very important, adds an amazing flavor dimension. Simmer till all is soft, then puree. An immersion blender is great for this.

        If desired, can top with sour cream mixed with dijon mustard (quite a bit) and chopped chives and tarragon.

        1 Reply
        1. re: Louise

          I also like cabbage soup...and it does freeze well.

          This one is spicy and you can adjust ingredients to your taste. Sautee onions and garlic in a little oil with crushed red pepper (start with 1 Tbsp) and a few twists of the black pepper mill. A chopped head of cabbage and I prefer hambone stock with a little meat but it works just as well with chicken stock. A little carrot adds color. Salt to taste. Mmmmmm.

        2. One of my favorites is quite complicated, takes a long time to cook, is far away from the lands of kimchee but close to cabbage roll country. It also uses lots of ingredients. I'll bet you can't WAIT to get started, eh?

          It's in Paula Wolftert's Med. Greens and Grains and is called braised cabbage with glazed onions and sauteed mushrooms. It also has pancetta and it cooks for quite a while. The result is totally worth it, but it may be more appealing in cold weather.

          She also has a polenta pie with caramelized cabbage and a pizza with cabbage and a great saladish dip where shredded cabbage is added to tahini seasoned with cumin and lemon juice and garlic.

          She also has a really good salad recipe for shredded cabbage with baby greens, cukes, and scallions. The recipe calls for purslane, too, if you can ever find them!

          I love these recipes because they're so different from the usual.

          I'll be glad to PARAPHRASE them if anybody's interested.

          1 Reply
          1. re: oakjoan

            Please do! They sound wonderful

          2. Here's my grandmother's recipe for sweet and sour stuffed cabbage rolls. Rumor has it she used to take the pot on a bus to bring batches of it to her daughters and their children. I've adapted it a bit -- adding raisins, brown rice and dried chiles. See if you can identify the "secret ingredient." Without it this good, but ordinary.

            Grandma Tillie’s Sweet and Sour Cabbage Balls

            1-½ lbs ground beef (or turkey if you're cutting back on fat)
            ¼ cup brown rice
            ½ t salt
            1 cabbage, leaves separated
            ½ cup white raisins
            1 large can diced tomatoes
            2 celery stalks, chopped
            3 small dried chillies
            juice of one lemon
            ½ cup brown sugar
            2 pieces of sour salts
            4 peppercorns

            Scald cabbage leaves until pliable. Mix ground beef, brown rice, salt and ¼ cup white raisins. Form into walnut-sized balls. Wrap meatballs in cabbage leaves and fasten with toothpicks. Cover with water. Bring to boil. Reduce to simmer for 45 minutes.

            Add tomatoes, celery, chilies, and remainder of raisins, lemon juice, brown sugar, sour salts, and peppercorns. Cover and bake in oven at 325 degrees 2-1/2 –3 hours. Keep tasting and correct sweet-to-sour seasoning to taste.

            Best if cooked a day in advance, chilled, and any fat removed.

            Makes 5 hearty servings

            3 Replies
            1. re: chicgail

              Hey Chicgail, where do I find sour salts?

              1. re: MIss G

                Try the kosher section of the market, but use sparingly. Just add a little let itmelt and stir and then add more as needed. I ususally adjust the seasoning with the sour salt, brown sugar and lemon.

                1. re: MIss G

                  I find that sour salts are easy to find in most supermarkets.

                  But as paprkutr noted, go easy with the lemon juice, sour salts and sugar. Add, incorporate, taste and add more of each as needed. I often find that to get the intensity we like, it takes more sugar than I try at first, but you want to keep the sweet and sour balanced.