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.