sarmale -- romanian stuffed sour cabbage leaves... you need to brine / pickle the cabbage first, then stuff rolls with meat and rice mixture, then layer with tomatoes and cook, finally serve with sour cream.... it's very tasty, though the brining takes a bit of time. in queens where i live you can buy already brined sour cabbage to use for this from romanian groceries.
my hungarian aunt makes a similar tasting dish, kolosvari kapusta (i think that's the spelling) but the cabbage is shredded in layers instead of wrapping the meat.
russian borsht -- my recipe is half shredded beets, half shredded cabbage in the soup.
and one more vote for molly stevens' AMAZING braised cabbage dish.
Bigos. There are many variations ranging from the sublime to the last greasy thing you can find at a Polish train station when everything else is closed. Bigos is a traditional Polish stew made with shredded cabbage (fresh or pickled or a combination--I do half and half), onions, garlic, a few different types of Polish kiełbasy, and other roasted meats chopped in, like pork, duck, or venison if you have it. Red wine like a madiera is nice in bigos, and sour apples, and dried plums (the best are smoked plums, but I've never seen them outside Polish farmers' markets).
I also like cabbage rolls stuffed with meat and rice. You can boil cabbage wedges to serve with pot au feu, potée normande, or corned beef (all variations on a theme). Cole slaw is another option. Cabbage soup.
Just had this last night: it was wonderful. Used Semi-freddi's rye bread (for those of you in the Bay Area), sliced thick.
Deborah Madison's Cabbage & Rye Panade
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
Preheat 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 necessary.
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 ladle some of the garlicky broth into your bowl.
Cabbage & Tasso
Saute chopped onions, sweet peppers, & garlic in some bacon grease (or healthful fat of choice). Throw in shredded cabbage and thinly sliced tasso. Now you can either cook it til cabbage is barely tender, or go all the way til it's practically caramelized. Either way, it's good.
How's that for a non-recipe? Just make sure you have the cabbage and the tasso. And black pepper.
Perhaps another version of one below but very easy and I use more as a "garnish" than a veg.....
Sweet and Sour Cabbage
Melt 2 T unsalted butter. Add 2 red onions thinly sliced. Cover and cook for about 4 minutes . Add 1 small red cabbage thinly sliced, ½ cup red wine vinegar and ½ cup brown sugar. Cook and add salt and pepper.
cabbage with rutabagas. dice rutabaga (1/2" cubes? or a wee bit smaller), saute in 1-2 slices smoky bacon, chopped and rendered. when slightly cooked through, add chopped head of cabbage. salt and cover (or not) with about a cup of water (for some good pot liquor). cook till tender but not mushy.
you'll either love it or hate it. ;-) (i find people who like bitter, strong flavors -- like mustards, etc. -- will like it). (but it is not bitter itself.....)
cold: Bobby Flay's creamy slaw --
warm: braised with apples and vinegar
warm: Delicious Alabama "hot" slaw, in which the cabbage wilts slightly when a warm dressing is drizzled on. Here's the recipe, a repost from Moosewood Daily Special.
i think i've posted this before but:
Crunchy Cabbage Salad
TOTAL TIME: 15 MIN
SERVES: 6 TO 8
Sometimes I make this simple salad with just one color of cabbage; sometimes I arrange it in alternating rows of color. The tangy-salty anchovy dressing would also be delicious on other crisp salad greens, such as escarole or chicory.
8 anchovy fillets, minced
4 garlic cloves, minced
2 tablespoons white wine vinegar
1/3 cup vegetable oil
3/4 pound green cabbage, finely shredded (4 1/2 cups)
3/4 pound red cabbage, finely shredded (4 1/2 cups)
Salt and freshly ground pepper
In a large bowl, mash the anchovies and garlic to a paste. Mash in the white wine vinegar, then slowly blend in the vegetable oil. Fold in the green and red cabbages and season with salt and pepper. Serve at room temperature or lightly chilled.
Recipe by Jacques Pépin
From Everyday Cooking with Jacques Pépin
This recipe originally appeared in March, 2007.
Three things I have done:
(1) I have been adding a handful of (chiffonade) cabbage to my salads. The flavor difference is noticable and so is the texture. So, I have a great spring mix. Sometimes will add fresh whole leaf herbs like thyme or tarragon as well.
(2) Tyler Florence has a great recipe. Wilt in braised corned beef liquid, prepare recipe and serve as side on St. Patty's Day (or whenever, but it is calorie full). He uses napa cabbage, but you can also use green leaf. Recipe at http://www.foodnetwork.com/food/recip...
(3) Made a quick stir of chicken, chiffonade cabbage, jullienne carrots, chopped green onion, crushed garlic and ginger and add Chinese Five Spice (or more sublte Asian spices) with a touch of chicken broth. Wrap in tortilla or make smaller rolls (like a spring roll) with wonton wrappers.
And, I really enjoy cole slaw, so always looking for good recipes, both creamy and the rice vineagar style - OR . . . . . veggie slaws with cabbage . . . . any suggestions?
I just got an idea of trying to find updated recipes for meat mixture wrapped in cabbage and sauced. Maybe wrap up a Rouladin in cabbage? Or Asian lettice wraps using hot liquid wilted cabbage instead of lettuce? thene at with a fork. Any ideas there?
And, I just had for lunch some sweet and sour cabbage (Kosher style?) but that was in a jar, so don't have recipe. Anyone have a good recipe for that? (I served it alongside Perogies in cheddar cheese sauce).
I so agree with this rec. This braised cabbage dish is the best I've ever had-and I've had plenty of cabbage dishes! I love cabbage rolls and cabbage and noodles, cabbage with potatoes, cole slaws, etc, but this braised dish moves cabbage into a whole other world. It gets sweet and slightly browned on the edges and well it's just wonderful. Please try it, you won't be disappionted.
I love this addition to mashed pototoes.
Servings: Serves 4 generously.
Ingredients: 3 bacon slices, chopped
1 1/4 pounds cabbage (about 1/2 small head), cut into 1/2-inch pieces
1/2 cup water
Preparation: In a large skillet cook bacon over moderate heat until crisp and with a slotted spoon transfer to paper towels to drain. Add cabbage to bacon fat in skillet and cook, stirring occasionally, until golden, about 5 minutes. Add water and simmer until evaporated and cabbage is tender. Add bacon and season with salt and pepper. Stir mixture into potatoes.
If your search this board under "cabbage" you will find scores of suggestions. I use lots of cabbage. Chopped or shredded, then slowly sauteed with onions, especially if you have bacon fat, makes a sweet, mellow add-in for other dishes, from mashed potatoes to omelets to burgers and meat loaf. Steamed or briefly boiled, it retains crunch so it can have more prominence in main or side dishes. Many people are put off by the strong smell of over-boiled cabbage, so if you want to like it, treat it more gently.
I like napa for a chinese chicken salad. I slip regular ol' green cabbage in soups and salads. I saute it with caraway and bacon grease and serve it with pork and sometimes mexican food as a side. I put it in rice pilaf. Then there are the slaws and cabbage rolls.
I grow it... you get creative. It is good for you!
Then there is pickled cabbage. Yum!
Cabbage and Noodles--
Quarter and core 1 small head green cabbage, then slice thinly.
Peel and quarter one large yellow onion and slice that thinly as well.
Melt 4 tbsp butter in a large frying pan over medium heat and add the onion and cabbage. Cook until the cabbage and onions begin to caramelize at the edges, stirring occasionally to prevent burning. (You can add 1 tsp of granulated sugar to the pan to speed this process if you'd like--otherwise it takes 30 - 40 minutes.)
Meanwhile, bring a large pot of water salted water to a boil. When the cabbage has begun to brown, cook 1 lb pasta in the water until the noodles are al dente. I like to use bow tie pasta, but egg noodles also work well.
Drain the cooked noodles and mix them with the cabbage and onions. Season with salt and fresh-ground pepper to taste.
You can serve this with a dollop of sour cream, but I find it's lovely and rich just as it is.
Leftovers are tasty scrambled with eggs the following morning.