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Jun 29, 2008 11:49 AM

What's your favorite cabbage recipe?

It's cheap and it lasts awhile, but cabbage thus far hasn't played a prominent place in my repertoire. What's your favorite thing to do with it?

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  1. My favorites are sweet and sour cabbage soup - can be done both as meat or vegetarian - and rolled meat in cabbage also done in a sweet and sour style -

    1. 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.

      1. 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!

        1. 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.

          1. 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.