I know this isn't exactly what you are looking for, but it is a great quick and delicious meal and I bet you will be tired of cooking plus have leftover cabbage when you are done with the rest of the recipes.
This specifically uses savoy cabbage, anchovies and white wine as a pasta sauce it is great but I bet other cabbages would be delicious also.
I have a very simple but delicious recipe...
Put two table spoons of canola oil in a pot with crushed tomatoes mixed with a tablespoon of pepper or tomato paste. Add salt and a good amount of cracked red pepper. Cook them for 5-7 minutes and then add the shredded cabbage along with chicken or vegetable stock to the pot. Cook them alltogether until the cabbage is done... Then enjoy...
Very simple Turkish home cooking...
My mom made a wonderful cabbage salad without mayonaise that she called "Claremont salad." I make it all the time and am always asked for the recipe. Shred green cabbage, cut in kirby cukes (skin and all) int slices or dice into reasonably large chunks, add peeled carrot slices and plenty of sliced bermuda onions. Dressing: 3/8 cup sugar, ¼ cup oil (I use canola), 2 tsp salt, 3/8 cup white vinegar and 1-1/2 Tbsp water. Mix dressing in a separate glass or bowl with a whisk. Pour over raw vegetables and toss well with a large spoon. Great right away and it stores really well, too. My mom also made a casserole called "UNstuffed cabbage" which resulted in the great taste of stuffed cabbage but without the long process of the usual method. Not nearly as "pretty" as rolls, but so much less work. My mom always began making stuffed cabbage with 10-15 pounds of hamburger and many heads of cabbage. What a ton of work! We had great stuffed cabbage rolls in the freezer at all times. Thank you, Mum. I hope you enjoy her salad.
How about chinese coleslaw with ramen noodles from the cup of soups with almonds and dressing? I saw a recipe I think on chow for stuffed cabbage in layers but without making individual ones. Also saw a recipe for sauteed cabbage with onions and noodles. Cabbage borscht.
Once upon a time, There was a wonderful Hungarian restaurant on Cahuanga Blvd In Hollywood, CA, that served up some great stuffed cabbage. The waitress told me about Layered Cabbage a even better dish, which was not offered over the years, that I went there. Have searched for a recipe or description of it, but never found one.
I think my Mother made up Stuffed Cabbage in a loose form.
Funny she never made Bigos, which is a national Polish dish.
CHINGRI BHADDAKOPIR GHONTO ( Bengali cabbage with shrimp )
1 white cabbage shredded
1 onion chopped
2 chopped green chillis
Ginger garlic paste
1 tsp turmeric
1 tsp ginger
1 tsp hot chilli powder
1/2 tsp salt
2 cups peeled small shrimp
1 cups large peeled shrimp
Put two tblespoons of oil in a pan and fry the onion, chilli and ginger garlic paste until it is golden.
Add the ground spices and cook for a few minutes to remove the rawness. Add a little water if it sticks
Add the shredded cabbage and stir well into the onions so the cabbage takes on the colour of the turmeric.
Cook over a gentle heat for 1 1/2-2hrs so the cabbage begins to caramelise ( in Calcutta they almost overcook the cabbage deliberately over a long period to really get the sweetness out)
Add the small shrimp and stir in and cook gently for a few minutes so they cook and take on the colour
Before serving, stir in the large shrimp unti they are warmed through.
Before serving, squeeze the juice of a lime over the dish
re: Simon Majumdar
Thank you Simon Majumdar! I love love cabbage, raw, cooked, stir fried, stuffed, in soup, scalloped, or raw. Any way it is prepared I love it.
This recipe looks wonderfully decadent, I am going to try the long cooking method and am curious do you lose that it is cabbage or does it turn to mush? I am nervous to cook it that long, although you should know....
OMG it looks delicious though! Two of my favorites ingredients, shrimp and cabbage, I plan on making this soon. I will report back.
How about chakalaka? It's a dish from South Africa, real Soweto cuisine, traditionally served with mielie pap. (Actually, you'll find it well beyond Soweto.) Essentially, it's a curried cabbage stew, and every household will have it's own variation. Often there will be beans (green or legume) in it, but I omit them. I use it as a side dish for piri piri chicken, or lamb or beef sosaties (a SA kebob), or grilled beef sausage.
1 head cabbage, roughly chopped
2 carrots, chopped ca. 1/4-3/8" thick
1 large onion roughly chopped
1 green pepper (bell pepper, for Americans), chopped 3/4" dice
6 tinned tomatoes
2 cloves garlic minced
1 tbsp curry powder (I prefer Bolst's brand mild... it's not really that mild)
oil or ghee, about 1/8 cup
1 stick cinnamon, 2"
3 whole cardomon pods
1" grated ginger root
In a large pot, heat the oil to medium heat. Add the curry powder in the oil, taking care not to burn. Add carrot, salt, pepper, and stir thoroughly. Allow it to begin to caramlise. Add the cinnamon, cardamon, and ginger root, if you're using them. Add onion, cabbage, garlic, and green pepper. Stir thoughly, reduce heat to low, crush tomatoes (carefully - you don't want to splatter yourself!), stir, and cover. Check after about 10 minutes. Give it a good stir, and check the liquid level - you shouldn't have to add any liquid, but if it's looking really dry, add a bit of the tomato juice from the tin, beer, or white wine, stir, and cover. Total cooking time should be about 30-40 minutes. The consistancy should be dense rather than watery. I've never tried freezing it, but I don't see why it wouldn't be OK. Cheers!
I always make kimchi the simple way get a large bowl and a plastic hair bag to cover the bowl...you can get like 6 for a dollar at the Dollar store mix together half store bought kim-chi and half napa cabbage add a tablespoon of garlic salt and red peppers or Sriracha to taste and some more water to cover,let sit 3 days then put it in an air tight jar.Yah it's cheating but it works.
Elusive cole slaw: does anybody have a great recipe? I shred cabbage, a carrot, and perhaps some red bell pepper with the food processor, then mix it with homemade mayonnaise (egg yolk, oil, mustard, and a bit of vinegar). It's good... but it's never quite as great as the cole slaw I buy. Do I really have to put sugar in for it to come out good?
Here's something I invented that's turning into a regular meal. Cut into shreds enough cabbage for two servings and lay it in the bottom of a broad pot. Add a little water or broth, a few shakes of rice vinegar, a few shakes of soy sauce and a pinch of sugar. Lay on top the contents of a box of frozen siu mai from Trader Joe's. Gently steam until the cabbage is done and the dumplings are hot.
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
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
re: MIss G
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.
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.
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.
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.
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.