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Oct 7, 2008 05:15 AM

Cabbage Cabbage, I love cabbage! Need new recipes

I'm addicted to playing with cole slaws, I also just made a fantastic salad with cabbage, shredded carrots, basil, left over roasted chix (shredded) with a dressing of rice vinegar, sesame oil & canola, sugar and hot sauce (and a few herbs). I tossed in toasted almonds, ramen noodles and sesame seeds. I could eat it all day. I've decided I want a head of cabbage at all times in my fridge - I know a little obsessive!!

I'm dieing to make a great stuffed cabbage but other then what I do above - hit me with some good stuff. Thank you in advance.

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    1. re: Karl S

      awesome, thanks. Weird, I did a search before posting and this didn't come up. Maybe I didn't go back far enough in time.

    2. i had some leftover campbell's condensed cream of mushroom soup (1/4 can) and put it into some simply cooked cabbage. it is really good. such a fluke, though!

      1. This cabbage recipe from Goin's book is terrific:

        If it sounds interesting, I'll see if I can find the recipe link for you - I think it is available.

        4 Replies
        1. re: MMRuth

          I couldn't find it amoungst the many, what is the name of the dish? Thank you too.

          1. re: lexpatti

            "Wild Salmon a la Lutece with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette, p. 138." The link should take you to that post (it's by me, btw).

            1. re: MMRuth

              got it!! Nice, and love salmon in a mega way. thank you.

              1. re: lexpatti

                I looked on line and can't seem to find the recipe anywhere, so if you want me to paraphrase it, let me know.

        2. I make Deborah Madison's Cabbage and Rye Panade and it's delicious. alixschwartz posted the recipe on another thread so I've pasted it below.

          Posted by alixschwartz Jul 01, 2008 02:05PM

          "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."

          1. I make a lot of cabbage too. My favorite way is to simply wilt it in a skillet and add a mixture of sesame oil, hot pepper, soy sauce, ginger and garlic then dress in a peanut sauce.

            1 Reply
            1. re: gini

              Do you have a link to a name or a recipe because that sounds really good?

              My newest way to use cabbage is Haluska from a Pittsburgh restaurant on DD&D.

     I render bacon for the sautéing fat and reserve the meat for garnishing.