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.
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!
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."