Your best cabbage recipes?
- orangewasabi Oct 6, 2007 01:56 PM
What are your favs?
I recently scored a great german red cabbage recipe made with onions and apples. So rich and fresh tasting.
Now I'm obsessed with cabbage dishes -- dishes were the majority of the ingredients are cabbage bits, not cabbage as a wrap like cabbage rolls (good but not what I'm looking for). Oven roasted cabbage is good but leaves a residial fibrousness.
Extra points if caraway is involved. Stovetop ideally.
Get a head of cabbage, cut into wedges & remove core, and secure the wedges with toothpicks/skewers to keep in shape.
Get a large pot where all the wedges fit in one layer. Get two cups of veggie or chicken stock boiling in the pot, add the wedges and return to boil, put a lid on and turn down to simmer and cook until wedges are tender throughout. Remove wedges and set aside. Reduce remaining stock by half, reduce heat and add 1 cup of sour cream, 1 small can tomato paste, 1 tablespoon caraway seeds, S&P to taste, and either a pinch of cayenne or hot paprika. Stir until combined and hot throughout, spoon sauce over cabbage wedges. (note: a friend adds about 1 teaspoon sugar to the sauce or makes it with half a can of condensed tomato soup instead of tomato paste, as she likes a less acid flavor )
Look for a polish bigos recipe - it should involve fresh cabbage (white), sauerkraut, polish kielbassa, left over pieces of roast pork or beef or both, bay leaves, chicken stock and a few hours simmering time. YUMMMMMMMMMMM
Orangewasabi, if pork can also be involved, I would recommend another Molly Stevens recipe: Pork Chops with Creamy Cabbage...it DOES involve caraway and is also a stovetop recipe...the combination of mustard seeds and caraway seeds in this recipe make it, to me, over-the-top delicious! And, to me, you almost don't need to actually eat the pork chop...it's just there to add flavor...but that creamy cabbage is da bomb!
I made this recipe tonight...we loved it. My husband kept particularly commenting on the caraway. Agreed, that the pork chop while good is almost a sideshow...the cabbage is just delicious!
i also made a stuffed cabbage casserole a couple weeks ago. I found the recipe when we were at Penzey's last month and decided to snag a copy. We really loved this too...I love stuffed cabbage but never want to put the work in.....again lots of good caraway flavor!
Unstuffed Cabbage Roll Casserole
Brown a pound of ground beef and drain grease.
Dice an onion and saute in the same pan until it softens. Add a couple cloves of garlic minced(the original recipe calls for granulated garlic - I prefer fresh)
Add about 3# of cabbage cut in 1" strips and cook until it start to wilt.
Add 28oz can crushed tomatoes, 1 Tblsp brown sugar, 1 Tblsp white vinegar, salt, 1 1/2 tsp caraway seed. Bring to boil, reduce heat, cover and simmer for about 30 minutes.
The original recipe calls for serving over rice....next time I think I might toss the rice in the pot, increase the liquid and let them cook together. I made this for my whole extended family on a Sunday and everyone loved it...
I made the Pork Chops with Creamy Cabbage this week... it was really spectacular. I hardly ever use mustard seeds and caraway in cooking - but this recipe turned them into something fabulous! I'm low-carbing so all I did was leave out the flour dredging the pork chops - and I used a little vegetable gum thickener to thicken up the sauce at the end. So yummy!
I'm afraid I can't give you amounts for this, but it's the best braised cabbage I ever ate, cooked by my friend's mother who hails from Munich.
Take one red cabbage, cut it into quarters, cut out the core, and slice it as thinly as you possibly can. Also thinly slice one yellow onion.
Chop 4-6 strips of good bacon into small pieces and start them rendering in a cold pan over low heat. Once the bacon is crispy, take it out of the pan and lay on paper towels to drain.
Put the onion into the bacon drippings and cook slowly until it is translucent. Add the cabbage and stir thoroughly. Season with about two teaspoonsful of caraway seeds, two teaspoonsful of salt (note that the amount of salt and caraway greatly depends on the size of the cabbage), and pepper to taste. Cover the pan, turn to medium low heat, and braise until the cabbage is tender, adding water if necessary to prevent browning or burning.
When the cabbage is done, add a few tablespoonsful of vinegar (I would use red wine or cider, but that's just my preference). Taste and correct seasonings. Stir in the bacon bits and serve.
We had a very tasty cabbage dish tonight with grilled salmon.
Sautee chopped pancetta, onion, garlic, jalepeno till ..as I say..."brown around the gills."
Add cleaned, cored and thinly sliced savoy cabbage and mix gently to coat...and some chicken broth if the pan is too dry. Simmer with lid on until cooked through, shaking and stirring every now and then.. (I like the cabbage soft but not over cooked.)
Add a sprinkle of Kosher salt and several grinds of peppercorns. Taste for seasoning and adjust if necessary..
Would you mind sharing your red cabbage recipe?
Here's one I love from a different sectin of the globe:
1 lb. cabbage
½ lb. potatoes
1 stick butter or ½ c. vegetable oil (you don't need this much, I'd half the oil & add water)
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon red pepper
½ teaspoon sugar
½ teaspoon clove powder
½ teaspoon cinnamon
½ teaspoon cardamom powder
salt to taste
1 Shred cabbage, cut tomatoes in quarters, and peel and cut potatoes in quarters. Heat butter or oil in heavy skillet.
2 Add potatoes and fry until lightly browned.
3 Add cabbage, ginger, turmeric and red pepper, stirring gently.
4 When cabbage is cooked, 3 to 5 minutes, add tomatoes sugar, and salt.
5 Cover and cook over low heat until heated through and add a little water if necessary.
6 Just before serving, sprinkle with cloves.
Slice a green cabbage, 1/4 inch or so.
Get a big pot of water to a rolling boil.
Fry bacon bits until crispy. Dense smoked bacon is best.
Dump the cabbage into the boiling water. Drain in one or two minutes depending on how crunchy you want it.
Add the bacon and a few spoonfuls of the grease, a few spoonfuls of cider vinegar, salt and pepper. Some superthin sliced onion if you like. A pinch of curry. If people can tell there is curry in it, you used too much.
I don't add caraway, but go for it!
No caraway here but both of these are addictive, the braised cabbage with rosemary and pancetta recipe in Burt Green's Green on Greens and the stir-fried cabbage with cumin seeds from Madhur Jaffrey's Indian Cooking.
Probably not what you're looking for, but a local chain restaurant in SoCal (North Woods Inn) has a great cold, red cabbage slaw. Needs to be made at least 48 hrs ahead, even better after 3-4 days.
1/2 head red cabbage
1/2 cup vegetable oil
1/2 cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry's Seasoned Salt
1/4 tsp black pepper
3/4 tsp onion powder
Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
Toss the dressing with the cabbage.
This is one of my favorites:
Thai Cabbage Salad
1 small green cabbage, very thinly sliced (about 2 cups)
4 red tomatoes, each cut into 6 wedges
2 carrots, finely grated
1 Tbsp fresh lime peel
1 Tbsp garlic, crushed (or omit)
1 Tbsp sugar
4 Tbsp fresh lime juice
4 Tbsp fish sauce
1 Tbsp dried hot red chili, crushed (or fresh)
4 Tbsp roasted peanuts +
5 Tbsp fresh coriander + , chopped
In large salad bowl, arrange in layers the cabbage, tomatoes, and
carrots. In small bowl, mix lime peel, garlic, sugar, lime juice,
chili, and fish sauce. Pour over the salad and garnish with peanuts
From Delightful Thai Cooking by Eng Tie Ang.
re: chef chicklet
the curry leaves are so distinctive -- really a different flavor!
it should not be high cal at all (re dieting). though theree is natural sugar from the cabbage.
fwis, i cannot vouch for the (following) nutritional information about chana dal (an ingredient), but this is an interesting bit of info, esp. re the glycemic index factor for chana dal....
My favourite indian cabbage recipe is Madhur Jaffrey's Gujarati-style dish:
Shred half a white cabbage very finely
Grate a couple of carrots
Get some vegetable oil very hot and fry some spices for a minute until they start to spit - mustard seed, onion seed and whole cumin are good.
Add the cabbage first and stir-fry rapidly for a couple of minutes.
Add the carrot and continue to stir-fry for another two minutes until some brown patches appear and the cabbage has become slightly transluscent.
Delicious as a side-dish with any curry. Yum
Deborah Madison's Cabbage & Rye Panade. I'll paraphrase.
1 clove garlic and some butter for the dish
She calls for 3-4 cups of her Herb & Garlic broth or her basic vegetable stock made with 6 extra cloves garlic and 6 large sage leaves. So however you want to achieve the flavor...
3 T butter or olive oil
1 small onion, thinly sliced
1/2 t juniper berries, crushed
2 T coarsely chopped sage
2 lbs cabbage, quartered & sliced into ribbons
salt & pepper
4 slices rye bread with caraway seed
1 c grated Gruyere
Prehead to 350. Rub a gratin dish with the garlic clove, then butter it. Prepare your highly seasoned stock.
Heat butter or olive oil in skillet and fry the onion, juniper, and sage until onions begin browning. Add cabbage, 1 tsp salt, and 1/2 cup water to the pan and cook til cabbage is tender and browned in places, approx 20 min. Turn it occasionally during cooking with tongs. Taste for seasoning, correct if neccesary.
Place half the cabbage into the dish, top with the rye bread, then layer on the gruyere and finally the remaining cabbage. Pour the broth over all and bake for around 45 minutes, until it's bubbly and the cabbage edges are browning. Spoon it into soup dishes and be sure to ladel some of the garlicy broth into your bowl.
Cabbage Almond Salad
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
thai cabbage salad (a variation of green papaya salad)
4-5 Thai chillies (bird peppers), each cut into 3-4 segments
4 cloves garlic, peeled and cut each into 2-3 pieces
1 T. dried shrimp (optional)
2 cups shredded cabbage
1 cup cut long beans - 1 1/2-inch-long segments
Juice of 1-2 limes, to taste
1-2 Tbs. fish sauce, to taste
1-2 Tbs. palm sugar, melted with 1/2 Tbs. water into a thick syrup (to taste)
6 cherry tomatoes, halved
1/4 cup chopped unsalted roasted peanuts
Using a large clay mortar with a wooden pestle, pound the garlic and chillies to a paste (I've also used a plastic bowl and a wooden spoon). Add the dried shrimp and long beans and pound to bruise. Follow with the green papaya. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chillies and garlic.
Add lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts.
Adding a few large steamed prawns can turn this salad into a meal. I've also substituted to palm sugar with brown sugar with no problem.
I came up with this spur of the moment improv and thought it was very successful.
Finely shred some nappa cabbage or regular green cabbage. Enough for two or three small servings. Put it into a medium-size pot. Add a little chicken broth or water - just enough for steaming. Sprinkle in some rice vinegar - seasoned or plain.
Lay one pkg's-worth of Trader Joe's frozen shu mai on top of the cabbage.
Cover and steam until the shu mai are done.
I like this one, I think I got it from one of the old Naked Chef episodes (hence no specific amounts)-
Saute some bacon or pancetta in a large skillet (i like lots of pancetta), remove bacon and leave the drippings
add one head of shredded cabbage (i like napa) and a little bit of water and cook until the water has evaporated and the cabbage is wilted
toss with pasta and some ripped or diced fresh mozzarella
My favorite cabbage recipe is one I grew up with: cabbage, onions and noodles. Cut cabbage in quarters and then slice into shreds about the same width as whatever egg noodles you choose to use. Slice a couple of onions into the same width, as well. Boil the noodles. Saute the cabbage and onions together in a huge pan, using whatever fat you have handy - vegetable oil is good, chicken fat is even better, maybe bacon drippings would work, too - and add salt and pepper to taste. When the noodles are done, drain well and add to the mixed cabbage and onions in the pan; toss gently to mix, check and adjust seasoning. Oooh, now I have to make this for dinner tonight.
I completely love cabbage and noodles. It is one of my for-sure-go-to dinners for cold tired winter nights. I have done it with bacon fat, which can be overwhelming so I recommend a combo of oil and bacon fat more for flavor. Also, I always add in about a half a cup of cottage cheese once all the cooking is done which melts and gets all creamy and delicious. Oh- and I tend to add nutmeg as well.
Switching gears, another favorite cabbage recipe of mine is the Valle d'Aosta Cabbage Soup found in the Moosewood Restaurant's New Classics cookbook. I believe the more traditional (and non-vegetairian) version of the soup is Seupa Vapellenentse. It's like a French onion soup, but with mostly cabbage and not so much onion. You pour the broth and cabbage over stale bread and bake it with fontina cheese on top. It's killer. If anyone has the New Classics cookbook on hand and hasn't tried this yet, I think you have just figured out dinner.
noodles and cabbage is a big favorite in our house as well. I like to cook it on a fairly high heat so some of the noodles get a bit brown and crispy, as does the cabbage.
Another kind of "low brow" recipe that is very much appreciated in our house is a cabbage salad made with fried ramen noodles, almonds, and sunflower seeds. I've seen variations of these at many a potluck and it seems pretty popular. I know my kids love cabbage this way.
this recipe from the web is kind of close, but I use way less butter to brown the toppings (I actually use about 1T butter and 1T oil) and no where near this much sugar in the dressing.
I found another rather minimalist recipe (doesn't mention frying the toppings first) but the dressing looks closer (but I don't use MSG and salt is unnecessary if you are using the seasoning packet-- I use the "chicken flavor" ramen noodles
Hey,Deenso I know this dish! In Poland it's called "lazanki" and all the kids love it. I ate a lot of it when I was little and living there. It's great with pieces of crisp bacon, btw. Oh, and in this polish version noodles should be little squares.
Oh, thanks for reminding me about this wonderful dish, I will make it next week.
love cabbage and egg noodles! cook either the thin egg noodles or the wide flat noodles, drain, add to shredded cabbage sauteed in butter with salt and freshly ground black pepper to taste and a teaspoon of sugar, serve hot.
another easy winter recipe for the stovetop:
sweet and sour cabbage & meatballs
sauce: simmer together: 6 cups shredded cabbage, 2 cups tomato sauce, 1/2 cup chopped onion, 1/4 cup chopped green pepper, 1/4 cup catsup, 1 Tbl. fresh lemon juice, 1-1/2 cups chicken broth, 1 clove of garlic chopped, 1/4 tsp. caraway seeds, 1/2 cup applesauce.
bake meatballs in 350°F. oven for 15-20 minutes and add to sauce:
2 lbs. ground beef, 1/2 cup finely minced onion, 1/2 cup applesauce, 1 cup fresh breadcrumbs, 1/4 cup chopped parsley, 1 Tbl. Worchestershire sauce, 1/2 tsp. thyme, 1 finely minced garlic clove.
Wow, what a simple and delicious dish! I had never heard of this before but I made it tonight for my family. Raves all 'round. There is plenty left for lunch tomorrow and the kids are happy about that.
I added a little nutmeg, a few strips of bacon, and 1/2 C or so of cottage cheese, on the recommendation of erns53 .
Have not made it in a while but my favorite recipe from frugal gourmet. My wife who hates cabbage will still eat this one. This is from memory I'll check when I get home and update if I missed something. Heat 1/4 cup olive oil add 4 anchovie fillets. Add 4 cups green 2 cups red very finely sliced cabbage and one large onion also sliced thin. Cook WAY down till you have a cup or cup and 1/2. Add 1 cup cream about 3/4 pound of cooked bow tie pasta. Stir in 1 cup good Parm cheeze-killer good.
Complete/Corrected recipe heat 1/2 cup olive oil,3tbs butter 3 cloves crushed garlic,6 anchovies and 1/8 tsp crushed red pepper. Saute few min-mash anchovies. add 3/4 cup chopped onion cook till transparent. Add 3 cup green and 2 cups red( or radiccio) cook till tender and all water is cooked out-down to about a 1 1/2 cups. Add 3/4 cup cream simmer lightly. Toss with 1/2 lb cooked bow tie pasta and 1/4 good parm cheeze. Serves at least 2 :)
Have you ever tried Colcannon made with cabbage? mmm
This one also sounds interesting, but i've never tried it (it's in my "favorites" to try!)
This recipe for Tunisian Vegetable Stew also contains a lot of cabbage...i've made this, and love it !!
We went to family reunion at a lodge near the Smokies this summer and one dish was outstanding: German Red Cabbage. Everyone wanted the recioe. Sooooo simple:
Stir fry the red cabbage lightly in butter.
Then cook covered in the oven for 30-45 minutes in a mixture of equal parts balsamic vinegar and brown sugar.
OK for any amount of cabbge. I don't like red cabbage but this was great.
I've only made cabbage once but I really enjoyed the Braised Cabbage dish from All About Braising. It is simple, rustic, and easy to make.
ok this is a Polish recipe I got from my grandfather that has been in our family for a long time....
*take some salt pork (pork fat back), dice it up and sautee it in a pan to render the fat.
*take a couple of links of smoke polish kielbasa, slice it up and put that in the pot to brown that.
*once that is browned, take a couple of heads of shredded cabbage and add that to the pot. it will look like a lot of cabbage but it cooks down.
*add some sliced onion
*add a can of kitchen ready whole peeled tomatoes
*add a can of campbells tomato soup
*add a bay leaf
*add a splash of frank's red hot (if you want a little bite to it)
*add some seasoning (salt, pepper, basil...whatever)
let it all cook down slow and low for a couple of hours to let the flavors all come together. It is awesome!!! you can also add mushrooms, i don't because i don't like them but a lot of my cousins add the mushrooms to it
This is a wonderful old famly Lithuanian Cabbage Roll recipe.
STUFFED CABBAGE ROLLS
1 ½ C. Rice
1 Large head of cabbage
2 Medium onions
8 Strips of bacon
½ lb. ground pork
½ lb. ground beef
salt and pepper 1 tsp ea
1 small can sauerkraut
1 8oz can tomato sauce
1 can tomato soup
1 T. Sugar
Cook rice and cool. Parboil cabbage with vinegar and separate, use largest ones. Cut ribs off, cool
Saute onions with 5 strips of minced bacon and pinch of paprika
Mix onion and bacon with meats. Mix in rice, salt and pepper. Roll cabbage with 1 heaping T of mixture in center
Drain sauerkraut and place on bottom of roaster. Take remains of leaves and dice and lay on top of sauerkraut.
Place cabbage rolls tightly together on top of diced cabbage. Seam side down.
Pour cans of tomato sauce and soup over and enough water to cover.
Lay remaining 3 strips of bacon on top.
Sprinkle 1 T sugar over rolls and simmer covered 300 degrees oven for 1 ½ hours. Uncover and simmer 30 min more.
Oh my, this sounds like a recipe I got from a neighbor of mine 30 yrs. ago and lost it. I made the recipe 1 time and dearly loved it! I was single at the time and made it for friends, but never made it again. I have grown children now, one married, so I will for sure be making these cabbage rolls. They'll devour them, and so will I, lol.
sorry trader but have a question.
does the sauerkraut get eaten or is it just used as a bed.
I used to make stuffed cabbage rolls but haven't lately because my techniques changed and I couldn't get it right so stopped making them.
I do remember that a Culinary SOS in LA Times had a recipe a hundred years ago for stuffed cabbage rolls and it called for brown sugar and a pinch of cinnamon in there.
it was delightfully delicious.
Here's one of mine that comes out very fresh and flavourful.
Saute a thinly sliced onion in oil in a wok until it starts to soften. Add about 2 inches fresh ginger and 5 cloves garlic, finely diced, and 1 teaspoon each of mustard seeds and cumin seeds. Cook for a few minutes more. Add a small head of Chinese cabbbage, sliced finely, still damp from washing. Stir until the cabbage starts to wilt, cover and cook for about 3-5 minutes. You want it to still have a bit of bite too it.
Season with fresh squeezed lemon juice, salt, pepper, and a bit of ground cumin.
Can be served hot, at room temperature, or chilled.