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Lemonii Oct 23, 2007 10:24 AM

I have 3/4 of a steamed cabbage left over, what to do with it?

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    smartie RE: Lemonii Oct 23, 2007 10:29 AM

    Bubble and Squeak - lots of recipes on line and variations.

    1. monavano RE: Lemonii Oct 23, 2007 10:36 AM

      It would add to a wonderful beef borscht. Yum!


      1. pitu RE: Lemonii Oct 23, 2007 10:38 AM

        slice an onion, fry it with a small amount of cut up bacon and a pinch of chili flakes
        add a cup or so of canned tomato, chopped up. let it cook a bit.
        slice up your steamed cabbage and a handful of fresh flat leaf parsley
        add lots of black pepper, and salt to taste

        it's sort of a fake braised cabbage -- but not braised since your cabbage is precooked.
        simple and tasty.
        You could also do a deconstructed stuffed cabbage, with the above but adding rice and ground meat (mix of pork and beef is good, depends on what you like)
        along with the tomato. It's not pretty food, but it's homey and tastes good!

        1. LulusMom RE: Lemonii Oct 23, 2007 11:48 AM

          Make a tart/quiche - some eggs, cream, gruyere, maybe some onion or leek. Heaven.

          1. Karl S RE: Lemonii Oct 23, 2007 05:50 PM

            Slice it thinly and add it to linguine with garlic, crushed red pepper flakes, butter and grated cheese.

            1. carswell RE: Lemonii Oct 23, 2007 07:58 PM


              Just kidding. I'd probably shred it, add it to some chopped onions that I'd lightly caramelized in olive oil, add a splash of red wine vinegar and cook it slowly until it gave up most of its liquid. Then I'd add chicken or meat broth and bring to a boil. At that point, I'd probably take the easy way out: through in a handful of risotto rice, simmer until the rice was tender, ladle into bowls and pass the freshly grated parmesan and the pepper mill. Alternatively, I'd skip the rice, ladle it into ovenproof bowls, float a slice of toasted country bread on top, cover with a mix of grated gruyère and emmenthal and broil until the cheese was browned and bubbling.

              1. Kitchen Imp RE: Lemonii Oct 23, 2007 08:13 PM

                I'd make a cabbage soup, with a potato or two, some crushed tomatoes, chicken broth, onions, garlic, lots of spices, maybe throw in some white beans and sausage... Mmmm.

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                  sfmiller RE: Lemonii Oct 23, 2007 08:16 PM

                  Make a gratin. Coarsely shred cabbage and put in greased gratin dish (with an onion, sliced & sauteed if you like). Cover with bechamel or cheese sauce, top with grated cheese and/or bread crumbs, Bake at 375 - 400 till bubbly and the top is browned.

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                    piccola RE: Lemonii Oct 23, 2007 08:58 PM

                    Make veggie pancakes like these: http://www.cdkitchen.com/recipes/recs...

                    Or mix in to cold mashed potatoes and make potato cakes.

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                      wayne keyser RE: Lemonii Oct 23, 2007 09:15 PM

                      Korean Pancakes

                      Slice the cooked cabbage into thin strips, add anything (leftover beef in similar-sized strips, shrimp, etc)

                      Add to pancake batter (or Google "korean pancakes" and adapt your own batter) - the product should have more filling, less batter - fry and enjoy with any number of optional dips (I like Sriracha hot sauce)

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                        quelle4 RE: Lemonii Oct 23, 2007 09:42 PM

                        Mmm, make beer braised cabbage with bacon. Quite good! http://christonium.com/culinaryreview...

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                          traceybell RE: Lemonii Oct 23, 2007 11:02 PM

                          Vietnamese stir-fry with egg. Slice it into ribbons and scramble with an egg (I like one egg per quarter cabbage) and about a teaspoon of fish sauce (or to taste) and plenty of black pepper. The original recipe is meant for a quick stir-fry of raw cabbage, but I like my cabbage pretty soft and sweet, so I think it would work for steamed as well.


                          You could also make any kind of hash with it--cabbage, potato, and corned beef.

                          1. crosby_p RE: Lemonii Oct 24, 2007 04:28 AM

                            Three words...Bacon...Bacon...Bacon!

                            1 Reply
                            1. re: crosby_p
                              OysterHo RE: crosby_p Oct 24, 2007 06:57 AM

                              3 more words: Bacon Bacon Bacon! :D

                              To that I added dijon mustard and caraway seeds in the past. It was a big hit!

                            2. alkapal RE: Lemonii Oct 24, 2007 05:13 AM

                              wow, all these suggestions sound so tasty -- every one!
                              mine is a humble offering, however. get a can of Hormel's corned beef, break it up into a skillet with a little oil and add the chopped cabbage with a bit of broth or water. put a lid on the skillet and let it warm through. simple, but hits the spot. if you add more broth, it is a soup, and a darned tasty one.

                              1. Gio RE: Lemonii Oct 24, 2007 07:09 AM

                                Colcannon. I *love* Colcannon.
                                Boil a couple of large potatoes. Reheat the cabbage, then slice thinly (or vise versa)
                                When potatoes are tender, drain and mash, add some butter, S & P, 1/2 cup scalded millk.
                                Combine all. Dig in.

                                There a many variations of this simple recipe...add crumbled smoked bacon, sauteed leeks, etc. But simple is best, IMO.

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                                  lexpatti RE: Lemonii Oct 24, 2007 09:04 AM

                                  keilbasa, apple and cabbage pie

                                  1. OysterHo RE: Lemonii Oct 24, 2007 10:42 AM

                                    I just came across this one from Marcella Hazan.

                                    RISOTTO CON LA VERZA E IL PARMIGIANO
                                    Risotto with savoy cabbage and parmesan

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