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.
Yes, there are tons of different versions from cuisines across many many countries. Yum!
Dolma and dolmades are Greek in origin, of course, but fall into the general family of stuffed vegetable dishes. http://en.wikipedia.org/wiki/Dolma Dolmades are usually made with grape leaves rather than cabbage leaves.
I made a makeshift "asian slaw" over the weekend that people really liked:
Vegetables: Cabbage, carrot, onion, scallion, cilantro, mint, bell pepper.
Dressing: Sautee garlic & ginger in some oil, add sesame oil, fish sauce, soy sauce, vinegar, lime juice, and dark corn syrup.
I wanted to add some hollapeno to the mix but didn't have any fresh chiles, so I added some hot chile powder to it.
With all the salads and things you mentioned, I'm not sure you will like what I am suggesting. This dish may not be "healthy" enough for you.
I suggest colcannon an Irish mashed potato dish with cabbage and ham although bacon or sausage would work fine. Although, some people might say then it isn't colcannon. I don't think they would want to call it colcannon if you used spinach in place of cabbage, either. I still think it would be good.
Here is a link: http://www.foodnetwork.com/videos/iri...
I did it again. I responded to a years old thread but it doesn't look like I am alone. I have plenty of company.
The other night I was feeling lazy, so I just finely sliced some shredded cabbage, jullienned some carrots and red peppers, broiled a few hunks of soy-sauced tofu, and tossed it all with some peanut sauce that I'd already made. SO simple, and so good!
(Peanut sauce courtesy of this super simple recipe:
6 tablespoons natural creamy peanut butter
½ cup light coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons fresh lime juice
1-2 teaspoon grated ginger
1/2 to 1 teaspoon sriracha sauce (optional)
Mix everything thoroughly in a small bowl until smooth. Add more of any ingredient to taste as needed.)
1. Dinner in a pan: Fry some sliced onions in butter until they start to brown. Add sliced mushrooms, keep frying until they start to brown. Add shredded cabbage, keep it going until cabbage starts to brown. Add cooked pirogi, fry until -- you guessed it -- it starts to brown. Serve it forth with a dollop of sour cream and a drizzle of hot sauce.
2. A tasty side dish: Heat oil until it starts to smoke. Throw in mustard seeds and cumin seeds, put the lid on fast! Lower the heat, and when the popping noises slow down, add butter, a bit of turmeric, shredded cabbage and salt. Stir that around for a minute or so, then put the lid back on and let it braise until the cabbage is done to your liking.
Hmm, nobody seems to have mentioned kielbasa and fresh shredded cabbage? (instead of sauerkraut) Briefly sauté your smoked or fresh kielbasa in a little oil, add the shredded cabbage, stir around a bit, add liquid of your choice (plain water + good salt for me) and herbs/flavorings of your choice (just a few bay leaves for me) and simmer for desired length of time.
This! Does anyone else remember this ditty/song?
"Hot dogs and Kapusta! Yum, yum, yum, yum yummmmm"
I sing it every time I use cabbage or kraut, but I don't know where it's from. probably a commercial for Bilinski Bros. like: "I'm happy, we're happy, we're Bilinski Fam-i-ly! I'm a sausage from Bilinski, that's tender through and through...."
This is often made with chopped shrimp in it. I leave it out in the simple version I prefer and up the pepper. My basic one: Finely sliced shallots (2 mid-sized ones or so), soften & brown slightly in a little oil, add finely shredded cabbage (1 small head), unmoistened, stir around a bit, cover the pan and LEAVE THE COVER ON for at least 2 min, the cabbage begins to exude its juices and also begin to brown & cook, take the cover off, break in a large egg and scramble the whole mixture well, add LOTS of ground white pepper [should have considerable peppery heat], toss around, serve immediately.
Clear chicken broth with a couple of chicken legs and maybe a few smashed cloves of garlic, simmered till the chicken is tender, shredded cabbage added, simmered till just soft but NOT mushy. Or, plain water + a few chicken legs + really good sea salt [generous fleur de sel preferred] then cabbage for a very clean tasting and soothing soup that warms the cockles of my heart.
One of my favorite childhood cabbage snacks:
Steam some cabbage until it's nice and soft.
Make some short grain rice. You can have it plain but I think a more 'rustic' rice is better - with maybe some barley and brown rice added.
Put a little rice in cabbage, spread some den-jang (Korean bean paste) laced with sesame oil on it, roll into a ball and pop into mouth. Yum!
I'm with you, I'm addicted to cabbage as well. Last year, I couldn't get enough and I made so many slaws just by experimenting with different dressings. I love the crunch, I'll eat it straight up with salsa. I mix it serrano or jalapenos in with red or white onions, scallions work, cilantro, and then add the dressing. I add it to eggs and then mix in sesame seed oil and soy sauce, siraucha sauce too. For comfort food, cabbage rolls with ground turkey or beef, a light broth with chicken stock and tomato sauce, parsley, let them cook in the broth so they absorb the broth. And then I also like it stewed with onions and bacon cooked for quite awhile. Of course with corned beef, you can't beat that, the pickling spices really make it taste wonderful. Fried cabbage with soy, hoisin, fish sauce, onions, etc. Chinse cabbage rolls. and also recently saw this recipe which I'll soon be making, pie crust or not.
oh and its easy to make kimchi one of my favorite condiments. Or make a crockpot of pork spareribs with cabbage, going for a sweet and sour touch.
Why does green get all the love? Purple cabbage is great too!
I love braised purple & green with cream, butter and toasted caraway seeds as a side.
Coleslaw with purple & green cabbage with shredded cauliflower, carrot, green pepper and sweet peas in a vinegar-plain yogurt dressing (more sour than sweet) and lots of ground black pepper. So good.
word to purple cabbage. this is my go to. very flexible -- works with a variety of vinegars -- sherry, orange muscat -- leeks for scallions, hazelnuts for pecans. next time, i'm going to grate in some fresh ginger. keeps a good long while in the fridge, as well.
red cabbage and apple slaw
* 1/2 medium red cabbage, finely shredded and outer leaves trimmed
* 2 green apples, cored and grated
* 3 scallions, sliced
* 2 tablespoons dijon mustard
* 1 clove garlic, finely minced
* 5 tablespoons olive oil
* 3 tablespoons white wine or cider vinegar
* 1/2 cup finely chopped pecans
* 1/2 cup chopped dried cranberries or cherries
My father used to make a delicious braised cabbage. He thinly sliced the (green) cabbage. In a heavy bottomed pot he added few teaspoons of vegetable oil and put in around 1 teaspoon of sugar. He cooked the sugar in the oil for a minute or two and then added the cabbage, about 1/2 cup of white wine, salt and 1/2 teaspoon of caraway seeds. The cabbage should stew until it become very tender. You may need to add some water to the mix. Simple and delicious.
I've done the same, but using chicken broth instead of wine (though wine sounds great!!!) and lots of cracked black pepper in addition to the caraway seeds (I'm sure my free-pour was more than a teaspoon, but we're big fans). I finish the braised cabbage with chopped flat leaf parsley to make it more eye-appealing. This dish turned me on to cabbage and I've never looked back.
I just made a simple cabbage side dish for a heady Indian lamb dish, this past weekend. The cabbage contained curry leaves, mustard seeds, ginger and chiles, plus salt to taste. It was very simple, but quite tasty. The curry leaves and mustard seeds gave it a nuttiness that is warming, but not really spicy, despite the chiles, which didn't add a lot of heat to the dish. It was great with the very spice-laden lamb stew, rice, yogurt, pickles and chutneys.
lexpatti, i've posted this before, but one of our home favorites to do with cabbage:
1 lg. onion, coarsely chopped
1/2 lg. green cabbage, coarsely shredded
2 carrots, peeled and chunked into 1 inch pieces
6 black peppercorns
salt, pepper to taste.
4-6 c. chicken or veg. stock; even water will do for this but stock of course is far better.
1/2 c. sour cream or plain low-fat yogurt
2 T. dry white wine
2 t. sweet paprika (can use smoked if you have it and like the taste)
1/2 t. salt
1/2 lb. dry wide egg noodles
For the stew, combine all veg and seasonings in crockpot. Stock to cover. Over very low heat, leave go basically all the livelong day; 5-8 hours. When you get home, boil noodles; meanwhile, combine sauce ingredients. Remove peppercorns and bay leaves from stewed cabbage, and divide noodles among 4-6 shallow bowls. Top with stew, and then sauce, and get ready for a little taste of heavenly, homey, cabbage-y goodness. This is truly a heartwarmer and ribsticker. Bon apetit. : )
I agree with this one. Also Cook's Illustrated's stuffed cabbage rolls and Ellie Krieger's Chinese chicken salad.
Roast green cabbage until some of it gets brown and crispy. Coarsely shred it in a big shallow roasting pan tossed with a little butter or margarine melted and salt (no too much- it cooks way down, and before you know it there's not enough to warrant all that butter and salt.)
Blast it at 500 degrees, tossing occasionally. You can decide how much brown crispiness you want to go for.
For all of our cooking methods I use the curlier variety, savoy.
1.Cut into thin strips. Blanch and ice bath or steam. Keep in refrigerator. (I do this on a Sun). Then, when I get home late, I sautee sliced garlic in EVOO toss in and add chili flakes. S and P to taste, make sure to get some brown bits for extra carmelization. I have been known to eat a large bowl for supper.
2. With shredded strips, I also make a casserole. Layer strips (blanched or steamed). Top with mixture (cooked arborio rice stirred in with browned ground sausage and onions, celery and carrots that have been cooked in butter until soft). Top with tomato sauce, parm cheese. Repeat layers. Bake for whatever it takes.
3. Put chopped (chunks) in a pot with a ham hock, add cannellini beans, swiss chard, yukon gold potato pieces and some chicken stock. Let simmer and serve with crusty bread (drizzled with EVOO and rubbed with garlic). Drizzle with the best peppery EVOO you can afford.
I love stuffed cabbage (even deconsructed in a frying pan........) and cabbage and noodles, esp with sour cream (Czech Mom) but this is my favorite comfort food...........
(my take, of course, not authentic)
A Type of Zuppa di Valpelline
Cabbage and Bread Soup
More a casserole than soup...incredibly delicious!
1 loaf French bread (1 lb.)
1 head savoy or green cabbage (2 to 1-1/2 lbs.)
1 pound Fontina cheese, thinly sliced
1 cup (4 oz.) grated parmesan cheese
4 to 5 ounces pancetta or bacon, chopped
2 quarts beef broth
Cut bread into 1/4 inch thick slices. Core and thinly slice cabbage.
In a 6- to 8-quart pan or container, layer 1/3 each bread, cabbage,
Fontina, and finally parmesan. Repeat, making two more layers. With
your palms, press ingredients firmly to level.
In a fry pan over medium high heat, stir chopped pancetta frequently
until slightly crisp, about 5 minutes; discard fat. Scatter meat over
the top layer of cheese in the soup pan. In the pancetta pan, bring
broth to boiling and pour over the layered ingredients.
Cover soup pan tightly with a domed lid (or domed lid made of foil);
mixture puffs up, and cheese sticks if it touches lid.
Set soup pan in a rimmed pan to catch any overflow. Bake in a 400
degree oven until crusty crown forms, about 1-1/2 hours. Dip down
through ingredients and ladle soup into bowls.
Good reheated the following day and leftovers can be frozen.
Thanks for this recipe, which is outstanding. My DH could not get enough of it, nor could I. A great rib-sticking dinner for the onset of winter. The only change I made (rare for me) was to add some caraway seeds. I see what you mean - it's not really a soup. I'd probably call it a pudding if it didn't make it sound like a sweet. It's also amazing how well it reheated, even in the microwave, which I never expect for anything breadish. And a good thing, since it makes a ton! I was seriously worried it would overflow my large Le Creuset dutch oven. Substantial enough to be an entree for sure, but I always like to have something on the side, and that remains a little bit of a dilemma. Suggestions? A salad was ok, and with leftovers I ate kimchee (how weird a cabbage combo is that?!) But it was excellent; some spice balanced this fairly bland recipe nicely. Looking forward to trying some of the other recipes on this page. Thank you chowhounds!
We made this tonight.... Page 109 if anyone is interested.
Not bad. We added more garlic than the original recipe called for and used ground Bison rather than half beef and pork, but the finished dish was very satisfying and tasty. DH added some red pepper flakes and we used a little more chicken broth. But all in all it was a nice meal. Served with baked potatoes although I had originally thought I'd cook some wild rice. I think I'd make this again...in a pinch.
I once watched a TV cook making "Stuffed Cabbage Soup", but no amounts were given. There were no actual cabbage rolls; the inspiration was the ingredients used for stuffed cabbage. First he seared beef short ribs, then simmered them for 90 min in chicken stock and tomato puree. When I did it, I added onion to deglaze before adding the liquids. Then he put in raisins, maple syrup, ketchup, cabbage, onion, and bagged cranberries. After simmering till eveything was cooked and mellow, and shredding the meat into the soup after removing the bones, he added cooked rice and cooked hamburger.
I used brussels sprouts instead of cabbage, just for visual appeal, and carrots. I let the rice cook in the soup. I wanted a little more cranberry but can't recall if I added cranberry sauce or cranberry juice. A splash of balsamic vinegar at the end brought out the sweet/sour element a little more. I didn't measure anything but if you are an experienced cook you can find your way. This was a very good, filling soup.
Thanks for mentioning this stuffed cabbage recipe. I made this using the recipe you paraphrased on your blog this week and was very happy with it - simple and fresh tasting. I'm getting a lot of cabbage from my CSA and this nicely filled the niche of not wanting a dish that was all cabbage, but not wanting something so complicated that it hid the taste of what is delicious cabbage.
I've also recently made cabbage sauteed with bacon (as bitsubeats posted above). Mmmmm. And I followed a recipe on Epicurious for a "caesar coleslaw": http://www.epicurious.com/recipes/foo... . That was really delicious - if you like garlic and anchovies!
Heh heh - the above link is my recipe :-). I don't make it often enough to call out exact proportions, I just make it by taste. Have some good unfiltered apple juice on hand.
The inspiration came from the sweetish style served at D.J.'s Bistro in Concord http://www.chow.com/places/4169 ; venture through the Caldecott if you want to try it.
Ethiopian-style (but not really spicy):
Carrots (cut about "carrot-stick" size)
Cabbage (plenty, more than the carrots, cut larger than bite-size)
A bit of garlic, ginger, turmeric, salt (very little, the dish should have the natural sweetness of the vegetables), pepper
Cook, covered, in a cup or two of water, over a low flame, until tender (30-40 minutes) - this adapts well to microwaving - then drain, and finish over heat with a generous amount of butter.
I just tried a new one last night that was fantastic - it was either on this thread, Thank you or someone linked to another threat - Thank you!!!
I cut two big wedges, stuck slivered garlic inbetween leaves, wrapped in foil with lil olive oil and s&p - in oven while I was roasting a vegie medley (thai eggplant and tomatillas were new for me this time - YUM!!!)
Cabbage Thoran - a totally delicious curried dish. (Does not reheat well).
1/3 cup oil
2 medium size potatoes in 1 cm cubes
2 tsp black mustard seeds (essential)
1 tsp urad dal (optional)
10 (or more) fresh curry leaves (essential)
1 large onion finely sliced
2 whole green chillies halved lengthwise
1 tsp turmeric
1 pound cabbage finely shredded (I've used white and green)
1 3/4 ounces fresh grated coconut (or coconut cream - but not dessicated).
salt and pepper to taste
2 - 3 fried green chillies for garnish
Heat oil in large frying pan (that has a lid).
Fry the cubed potatoes till golden on all sides (I like them crunchy). Lift out and drain the potatoes on a paper towel.
Add the mustard seeds to the oil left in the pan and when they begin to sputter add the urad dal and curry leaves, cook for 1 -2 minutes or till the dal turns golden.
Add the onions and chillies and cook for 5 -6 minutes.
Add the turmeric powder, cabbage, salt and pepper. Stir and mix well.
Cover the pan with a lid and cook for 10 - 15 minutes or until the cabbage softens.
Add the potatoes and half of the grated coconut (or all the coconut cream)..
Transfer to a dish and sprinkle the remaining coconut and garnish with green fried chillies.
With the potato omitted this makes a nice cold salad.
But it cooks down! Even if you make slaw, your dressing wilts the cabbage reducing a had to about 3/4ths. With that, so you eat slaw for four days, nothing wrong with that!
Its soooo good for you! OR make a couple of different dishes over a weeks time. There's a wonderful Lions head casserole made with cabbage and meatballs that is just about the most yummy dish.
I make cabbage with corned beef and every St. Patty's day, I place the potatoes, carrots and yummy cabbage out with the beef. Guess what goes first? The cabbage!
ok... why am getting double spacing....hmmm.
And how could I forgot: fried rice. Take leftover rice and spread it on a cookie sheet and let it dry a bit in a warm oven so it won't stick. Finely slice or chop onion, grate carrot, celery if you like, and a bit of ginger, and finely shredded cabbage. Saute these with sesame seeds until the onion is transparent. Add the rice, and as it gets hot, if you like put in noodle-like strips from an omelet and some peas. You get the idea. I don't know why, but if you leave out the rice it isn't quite the same.
These recipes all sound delicious. But my favorite cabbage soup is a hearty beef broth (home made from roasted beef shins) in which finely shredded cabbage is wilted shortly before serving. Put a dollop of sour cream on it. I got the recipe first, I think, from Robert Farrar Capon's "Supper of the Lamb."
Mmm I love cabbage as well and it goes so well with pork so, I like to buy heads of savoy and do the following:
1. Shred cabbage & keep to the side for now
2. Fry about 3-5 slices of bacon (or as much as you want)
3. Save about 2-3 tablespoons of bacon fat, drain bacon, and crumble when cool.
4. Add cabbage to the reserved bacon fat and fry until barely wilted. Add S&P to taste and add crumbled bacon and toss
5. If you want to be extra decadent, you can add some butter. I always add a few pats of butter cause my family loves it.
SO simple and SO good
I am with you all, I too love cabbage, fresh, sauteed, stir fry, kim chee, stewed, rolled,stuffed, you name it, I just love it. After reading this thread yesterday I was bitten.
Looking in my freezer I found a rack of small pork ribs. I have some sauerkraut, but wanted to try my hand at using fresh cabbage, with a braised dish.
So..... I made a wonderful dish combining a couple recipes using both red and apple cider vinegar. Yes, caraway seeds, lots of onion and garlic, water, and I browned the ribs in bacon fat. I started it at about 3pm and we ate at 7:30. For the heck of it I made a simple boiled potato cut in tiny dice, added butter. Because I thought the hubby would want a starch.
Let me tell you, never again will I make pork with sauerkraut when I can make my own tart, delicious cabbage. This was comfort food without potatoes. The long simmer with the pork really made this dish sing. I'm sure this is not an uncommon dish for a lot of you, but this is the first time, I've used fresh cabbage in place of the kraut. NO comparison. Browning the ribs is a must, and added the best flavor to the overall taste of the dish. Absolutely a keeper!!!
Cabbage is probably one of the most under used veggies out there, and I don't understand why. I use it Asian dishes, eat it raw with salsa, and made slaws with it all the time. A versatile vegetable that can be used both in sweet dishes to savory.
Braised Cabbage With Glazed Onions and Sauteed Mushrooms (from a Wolfert recipe from France)
This dish is a bit of a chore, but not too bad. You just need to leave enough time for it to cook. It's one of my all-time favorites.
1 bay leaf
1 clove of garlic
5 thyme sprigs (I've successfully used dried thyme)
1 onion, sliced (thinly)
2 lbs cabbage (this is good with either regular or savoy cabbage) cleaned up, core removed, and cut into wedges about 2" wide.
1/2 tsp salt
1 tsp sugar
1 and 1/2 cups chicken or veg or meat stock
1/3 cup dry white wine
1 1/2 oz pancetta cut in thin slices
12 small red or white pickling onions, trimmed, blanched and peeled. (I've always just used regular, full size onions or shallots or a combo and it's been fine). I don't blanche, but peel and slice into chunks. It's probably not as elegant, but I HATE to peel those small onions. I just saute them along with the other onions at the top of this recipe and then add a portion of them when called for later in the recipe (they're called for twice - once the sliced and once for the small whole ones.)
1/2 lb assorted fresh mushrooms (crimini, hedgehog, oyster) - I've also used all crimini, and once used some chopped dried/reconstituted porcini.
2 cloves finely chopped garlic
2 Tbsps flat leaf (Italian) parsley chopped
Sprig of thyme.
In a small dutch oven (with a lid) saute the aromatics and onions in 1 Tbsp of the olive oil. Then cover and sweat for 5 minutes.
Add cabbage wedges, salt, 1/2 tsp sugar, 1/2 cup of the stock and all the white wine. Cook (covered and she says to use a round of parchment paper under the lid - I never have) over low heat for 1 hour. You can also put it into a 300 degree oven for the same amount of time.
While it cooks, saute the pancetta in another Tbsp of olive oil over medium heat in a skillet until it is "nicely browned", adding stock when you need to to keep the pancetta moist. Add the small onions (if you're using them - otherwise add the chopped onions you subbed for them), the other 1/2 tsp sugar and 1/2 cup of stock, salt and pepper. Cook, covered for 30 minutes. After 30 minutes, uncover the onions and cook until the liquid evaporates and they become glazed and brown. If you are using the sliced onions, you should cut down the cooking time to 15 minutes covered and then follow the above.
Add this mixture to the cabbage, cover and continue cooking over low heat (or in oven).
Add the last of the olive oil to the skillet and saute the mushrooms and garlic, adding spoonsful of stock to keep it moist, for 20 minutes. Stir in 1 Tbsp of the parsley and the thyme sprig. Cook for 2 or 3 minutes then pour the mushrooms over the onions and cabbage, cover and cook until the cabbage is practically melting. Taste for seasoning and add s&p if necessary. Transfer the cabbage mixture to a serving dish and reduce any pan juices, then pour them over the cabbage, sprinkle with the rest of the parsley and serve.
Let me know if I've made any mistakes or been unclear.
That sounds AMAZING! I've also winged it and made a coarser version of this same idea: slice up cabbage in thick-is slices, place in oiled roasting pan with whatever other veggies you want (carrots, onions, etc). Roast in a 400 oven until it starts to brown, throw in some stock, and roast a while longer so that the veggies soak up the juice. Devour. Flexible and good with many combinations of herbs, veggies, and/or a sausage or two tossed in!
I was just about to post a thread about the virtues of cabbage but you beat me to it. Lately I've also been rediscovering how tasty this vegetable is! Here is a simple recipe which is ubiquitous at Chinese-American potlucks and church suppers around here:
Chinese potluck cabbage (for lack of a proper name) serves 2-4
1 head cabbage
1 knob ginger, thumb-sized, cut into long strips
3-4 stalks scallions, slivered
Red pepper flakes
1 tsp Sugar
1) Core a cabbage and chop into wide ribbons, like wide egg noodles
2) Fry ginger in olive oil on high heat.
3) When ginger is fragrant and just barely brown, add cabbage, starting with tougher outer leaves. Season with salt. to help leaves soften. Stir-fry until the aroma starts to take on a nutty, earthy tone, about 2 minutes.
4) Add scallions, red pepper flake, splash of vinegar, sugar, and 1/4 cup water. Cover and cook for 3-4 minutes.
5) Uncover and cook for 1-2 more minutes, to boil off some water. Adjust vinegar, salt and sugar to taste.
Serve family-style with rice and meat dish.
Cabbage soup. Slice two yellow onions, wilt for a little while in some oil. Add ~1.5 pounds sliced cabbage, wilt a little more. Add 1 c dry white wine, the juice and yellow part only of the rind of a lemon, a vegetable peeler is good for this, and 6 c veal (pref) or beef stock. Simmer til cabbage is cooked, maybe 20 minutes, don't let it go til it's mushy and stinky. Puree, a wand blender is great for this. Adjust salt and pepper. Especially good with a topping of sour cream mixed with some dijon mustard and chopped green onions and tarragon or chervil. Hmm, haven't made this in a while and winter is coming up.
I assume we're talking about those generally available green and purple cabbages, not things like cavalo nero, right? Some of my favorite things to do with these guys:
Cabbage made like pasta. Slice/shred your cabbage so it comes out in strips about as long and wide as linguini or tagliatelle, toss with a little salt, and let sit in a colander for 20 min. Put a pan over med-high heat, when your oil gets hot, add the cabbage, tossing frequently, and remove when it's cooked, but still has a little bite to it. Toss with sauce (red, white, bean, white wine, whatever) just like you would pasta.
Cabbage and onion stuffed focaccia. Cook shredded cabbage and sliced onion in olive oil over med heat until they're cooked through. At a certain point, they'll release water -- keep cooking until it's cooked off and all the flavors have concentrated back into the vegetables. Season with salt and pepper. Using a pizza dough, roll your dough in some fresh rosmary, then roll out fairly thin (yes, with a pin). Top with a layer of cabbage, then another layer of dough. Seal the edges, make a couple incisions in the top layer for steam to escape, and bake in a 425-450 F oven until crispy and brown.
Bread and cabbage soup. In a large pan, alternate layers: (1) stale bread, (2) either tomato sauce (simple, vegetable based) or beans (favas, ceci, white beans all work nicely) or sauteed eggplant, (3) cabbage leaves. Add salt and pepper along the way as needed. Pour in simmering broth until it's just short of the top. Put uncovered in a medium oven until it's bubbly and cooked through. Let it sit a few minutes before serving.
Cabbage made like pasta is great. And, it will carry a variety of sauces.
(1) My Great Uncle grows cabbage in his garden and brought some in one day for dinner ingredients. We had leftover smoked St. Louis ribs and I had a jar of Trader Joe's India Relish (tomatoes, tamarind & Indian Spices [garlic, ginger, curry, salt, onion seeds, mustard seeds, cayenne pepper, tumeric]). Simply tore up the meat, added it to the sauce with a little water and let it stew for a while. Then spooned over steamed spinach "linguini." Served with warmed crusty bread.
(2) Have also shredded cabbage and added chicken, shredded carrots, Five Spice blend, green onion, salt and smokey horseradish mayonnaise in a "stir fry" with a little chicken broth. Wrap up this mixture in a flour tortilla roll or butter lettuce.
re: kc girl
Another vote for the 'cabbage as pasta' idea. When my daughter was first diagnosed as celiac, ti was hard to think of pasta substitues. But cabbage really does the trick. Try parboiling a few nice size cabbage leaves and using in your favourite lasagna recipe. (I actually did a taste test of this versus a decent regular pasta version with all other elements the same...the Cabbage Patch Lasagna won!)
My Bubbe’s Cabbage, Onions and Noodles
Wide egg noodles
Green cabbage, cut into about the same width as the noodles
While the noodles are boiling in salted water, sauté the onions and cabbage in a large frying pan with high sides, using butter, oil, or, as my mother and grandmother did, rendered chicken fat. Add salt and pepper to taste. You want to get the vegetables soft, not necessarily browned.
When the noodles are done, drain well and add them to the cooked cabbage and onions, tossing well to mix. Taste for seasoning and correct. This dish seems to want a bit more black pepper than you might think.
I swear I just made this. It's still in the pan on the stove. It's fantastic, as described, with noodles but if you really want something killer, use this as a filling for strudel. Unbelievably good. It's absolutely one of those things that is much much more than the sum of its parts.
I had cabbage and egg stir-fry for lunch and it was delicious. It's a very simple recipe from one of last month's COTM, Into the Vietnamese Kitchen.
Basically you briefly stir-fry some chopped garlic and then add shredded cabbage. Cook until wilted and tender but still crisp, adding a bit of water if necessary. Then splash in a couple of teaspoons of fish sauce and add a beaten egg. Briefly stir-fry until the egg is beginning to set but still custardy. Add black pepper and serve.
Tasty and very healthy. A winner!
My husband recently returned from India with a new (and simple!) recipe for what amounts to a Gujarati coleslaw (made by his BIL's wife there...). I've made it already, and it is delicious, easy and non-fat!:
One small head cabbage, finely chopped.
one (or more if you are adventurous :-) jalapenos, seeded and finely chopped.
juice of one lime
One small cucumber, peeled and grated (you can salt and squeeze out water before adding to the cabbage if you like)
kosher salt to taste
2 tsp ground cumin
1 tsp sugar (true Gujaratis would probably add more sugar :-)
Combine all ingredients, taste and adjust seasonings. I think its better made an hour or so before eating and allowed to "blend.." Garnish with fresh cilantro....
The 'cabbage with peas' recipe in Madhur Jaffrey's Indian Cooking may also be Gujerati in origin, I think the sugar makes a big difference in evening out the flavors, either way it makes a great side dish.
I haven't actually followed the recipe in years, I just sort of wing it these days, but essentially you heat some oil in your pan, toss in mustard seeds, cumin seeds, bay leaf , dried chiles and then after it blooms you add the cabbage. Saute for a bit until it starts to wilt, and your peas and a bit of sugar and salt, another stir or two and you're done. It looks (and tastes) even better with red cabbage.
This sounded so absolutely wonderful that it got me to run to the kitchen and make something very similar, using what we've got lying around. I used 1/2 a head of cabbage, two sweet yellow peppers (about the size/shape of poblanos), two jalapenos, the juice of two limes, kosher salt, cumin, and agave syrup. Can't wait for lunch!
fellow cabbage head here of a long string of ideas and though this thread is very old - i figure i would still share.
another gujarati take on the slaw idea, very similar to janetofreno's but slightly cooked.
it is called "cachu-packu" - please forgive my spelling but it means half cooked. we are eye-ballers in my house so i will do my best on measurements.
small head cabbage shredded
a medium sized carrot peeled and shredded
italian style long-hot peppers sliced into long, thin strips (serrano's are a good substitute or addition if you like a kick).
salt to taste
a tablespoon vegetable or corn oil for pan
a teaspoon black mustard seed (rye)
2 teaspoon sugar
a teaspoon hing (unsure what the equivalent is) - i imagine you can sub cumin or garam masala
lemon juice to taste
in a hot pan, add oil then add mustard seed and let sit for 2 seconds then add hing and after add peppers and fry for a few seconds then add cabbage first and then carrots. mix for a min and then add remaining ingredients mix once and take off heat taste and adjust salt, lemon juice and sugar as needed.
I'm going to float this recipe out there because I've never liked cooked cabbage until I had this. Shred a head of red cabbage and saute it in a little oil for about 5 minutes. Add a chopped apple, 1/2c cider, and salt and pepper to taste and continue to cook for about 10 minutes. Add a splash of cider vinegar and a sage leaf, finely chopped, and stir well. I served this with glazed pork chops and roasted butternut squash, and it made a great meal.
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."