562924 Tue Oct 07 05:15:05 -0700 2008 73 31 Home Cooking 0 4087283 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. Tue Oct 07 05:15:05 -0700 2008 49588 lexpatti 1 4087287 http://chowhound.chow.com/topics/430488 Tue Oct 07 05:16:25 -0700 2008 4087283 13819 Karl S 2 4087290 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. Tue Oct 07 05:20:18 -0700 2008 4087287 49588 lexpatti 1 4087289 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! Tue Oct 07 05:18:29 -0700 2008 4087283 105717 alkapal 1 4087294 This cabbage recipe from Goin's book is terrific: http://chowhound.chow.com/topics/397075#2651581 If it sounds interesting, I'll see if I can find the recipe link for you - I think it is available. Tue Oct 07 05:22:28 -0700 2008 4087283 10985 MMRuth 2 4087323 I couldn't find it amoungst the many, what is the name of the dish? Thank you too. Tue Oct 07 05:39:59 -0700 2008 4087294 49588 lexpatti 3 4087329 "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). Tue Oct 07 05:48:54 -0700 2008 4087323 10985 MMRuth 4 4087340 got it!! Nice, and love salmon in a mega way. thank you. Tue Oct 07 05:52:02 -0700 2008 4087329 49588 lexpatti 5 4087366 I looked on line and can't seem to find the recipe anywhere, so if you want me to paraphrase it, let me know. Tue Oct 07 06:05:36 -0700 2008 4087340 10985 MMRuth 1 4087301 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." Tue Oct 07 05:27:23 -0700 2008 4087283 127625 fern 1 4087415 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. Tue Oct 07 06:25:46 -0700 2008 4087283 15217 gini 2 4830934 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. http://recipes.robbiehaf.com/H/516.htm I render bacon for the sautéing fat and reserve the meat for garnishing. Sun Jul 05 10:12:17 -0700 2009 4087415 22220 Kelli2006 1 4087436 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. Tue Oct 07 06:35:34 -0700 2008 4087283 188918 bflocat 1 4087473 indian "cabbage subzi" made with curry leaves. absolutely delicious and addictive! http://onehotstove.blogspot.com/2005/05/spice-files-focus-on-curry-leaves.html Tue Oct 07 06:54:20 -0700 2008 4087283 105717 alkapal 1 4087528 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.... Tue Oct 07 07:23:48 -0700 2008 4087283 10290 janetofreno 2 4087594 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. Tue Oct 07 07:45:17 -0700 2008 4087528 12713 TongoRad 2 4112927 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! Sat Oct 18 09:46:48 -0700 2008 4087528 57371 operagirl 1 4087612 Molly Steven's world's best braised cabbage! http://www.ajc.com/eveningedge/content/living/food/0305/greencabbage031005.html Tue Oct 07 07:52:54 -0700 2008 4087283 14216 Marge 2 4087620 This is very good. My go-to recipe when I'm looking for a cabbage side dish. Tue Oct 07 07:56:32 -0700 2008 4087612 124908 jeanmarieok 1 4087618 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! Tue Oct 07 07:55:08 -0700 2008 4087283 110146 greedygirl 1 4087638 My Bubbe’s Cabbage, Onions and Noodles Wide egg noodles Green cabbage, cut into about the same width as the noodles Onions, sliced 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. Tue Oct 07 08:02:09 -0700 2008 4087283 10787 Deenso 2 4088574 This was one of THE comfort foods in my house growing up. We always used butter (lots and lots of butter). Leftovers heat up very well for lunch the next day (though co-workers my scoff at the cabbage smell). Tue Oct 07 13:19:21 -0700 2008 4087638 12144 CeeBee 3 4088604 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. Tue Oct 07 13:27:45 -0700 2008 4088574 12383 Nyleve 1 4087746 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. Tue Oct 07 08:46:00 -0700 2008 4087283 177724 tmso 2 4088158 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. Tue Oct 07 10:58:04 -0700 2008 4087746 29103 kc girl 3 4088668 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!) Tue Oct 07 13:45:40 -0700 2008 4088158 24738 LJS 4 4088743 In my version of the Marcella Hazan smothered cabbage recipe in the thread I linked at top, I noted that it makes a marvelous extender of linguine.... Tue Oct 07 14:07:29 -0700 2008 4088668 13819 Karl S 1 4087993 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. Tue Oct 07 10:08:20 -0700 2008 4087283 13445 Louise 1 4088171 I am a fan of Alton Brown's recipe "Shred, Head, Butter and Bread" http://www.foodnetwork.com/recipes/alton-brown/shred-head-butter-and-bread-recipe/index.html Tue Oct 07 11:03:14 -0700 2008 4087283 228042 sadiefox 1 4088535 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 Rice vinegar Red pepper flakes Salt 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. Tue Oct 07 13:07:51 -0700 2008 4087283 149565 RealMenJulienne 1 4088635 OMG, you chowhounders are soooo awesome! This site is excellent. Where do I start? I can't wait to start playing with these recipes. Thank you thank you thank you Tue Oct 07 13:38:01 -0700 2008 4087283 49588 lexpatti 2 4089785 My all time fave is Paula Wolfert's braised cabbage with mushrooms, glazed onions and pancetta. Cooks for an hour and a half. It's spectacularly luscious and rich tasting. I'll be glad to post a paraphrase if anybody's interested. Tue Oct 07 22:09:55 -0700 2008 4088635 10245 oakjoan 3 4089903 very interested, oakjoan. do you mind posting whenever you get a chance? Wed Oct 08 01:14:03 -0700 2008 4089785 64215 cimui 3 4090025 yum, me too! All my favorites; mushrms, onions, pancetta AND cabbage. I'm in love with red onions lately too - I might just start another thread. I saw someone wrap a whole onion in puff pastry and bake it. Wed Oct 08 05:13:00 -0700 2008 4089785 49588 lexpatti 4 4097082 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.) Pepper 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. Enjoy!!! Fri Oct 10 21:31:13 -0700 2008 4090025 10245 oakjoan 5 4097243 wow, oakjoan -- thank you so much for all that typing!! two quick questions: it's 'regular' green cabbage and not savoy or something else? is the wax paper under the lid supposed to seal in the moisture from cooking? Sat Oct 11 02:00:37 -0700 2008 4097082 64215 cimui 6 4098740 just wanted to report back. i made this for my saturday lunch with savoy cabbage and portobello mushrooms, since i happened to have both on hand. it turned out very well -- great as a light meal. thanks, again, for posting! Sat Oct 11 23:07:31 -0700 2008 4097243 64215 cimui 7 4112009 cimui: Glad you liked it. I didn't get around to answering your question about the type of cabbage til now, but I see you apparently got along fine w/out this info. I think I said either regular or savoy. Fri Oct 17 17:37:03 -0700 2008 4098740 10245 oakjoan 1 4090354 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. Wed Oct 08 08:10:46 -0700 2008 4087283 50431 chef chicklet 2 4090380 chef c, another mouthwatering success! sounds so savory! Wed Oct 08 08:18:40 -0700 2008 4090354 105717 alkapal 1 4090546 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 Wed Oct 08 09:17:25 -0700 2008 4087283 24546 bitsubeats 2 4090556 ooooh yeah, a basic, but always wonderful and satisfying! chant with me: "ba-con, ba-con, ba-con..." Wed Oct 08 09:21:03 -0700 2008 4090546 105717 alkapal 1 4096251 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." Fri Oct 10 13:28:42 -0700 2008 4087283 53369 Father Kitchen 1 4096264 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. Fri Oct 10 13:32:45 -0700 2008 4087283 53369 Father Kitchen 1 4098754 Thanks for creating this post. I've really had a interest to try coking with cabbage in the last 6 months or so, but find the size itself rather intimidating, seeing as I'm only cooking for myself. I like cabbage so hopefully something can work on my solo scale. Sat Oct 11 23:36:11 -0700 2008 4087283 190434 raidar 2 4103750 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. Tue Oct 14 11:52:11 -0700 2008 4098754 50431 chef chicklet 3 4104215 chef c, i don't know if i steered you to my mom's recipe for "porcupine meatballs and sauerkraut" (maybe i already did elsewhere): http://www.chow.com/recipes/13527 soooo delicious. trust me. you'll love it. Tue Oct 14 14:30:03 -0700 2008 4103750 105717 alkapal 4 4108814 ooooooo no if you did I missed it before! This looks delicious, no wonder you posted the recipe in recipes!! Great take on this, I will print it and make it this fall! thanks pal! Thu Oct 16 11:36:01 -0700 2008 4104215 50431 chef chicklet 5 4109494 chef c, trust me gal, you'll love it to bits! Thu Oct 16 15:50:46 -0700 2008 4108814 105717 alkapal 1 4099048 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. Sun Oct 12 08:23:16 -0700 2008 4087283 40746 Peg 1 4104021 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!!!) Tue Oct 14 13:19:46 -0700 2008 4087283 49588 lexpatti 1 4105164 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. Tue Oct 14 21:50:07 -0700 2008 4087283 14479 wayne keyser 1 4105307 Depending on your menu requirements, try... Rotkohl - a German dish using red cabbage, sweet and sour Curtido - Salvadoran 'cole slaw' - not your mayo intensive version.... Wed Oct 15 01:41:15 -0700 2008 4087283 23712 DiveFan 2 4109186 Now with some more time to reply, here are some recipes: Rotkohl - http://www.chow.com/recipes/12025 Curtido - http://www.post-gazette.com/food/centamrecipebp9.asp Red or white onions are preferred. Thu Oct 16 13:52:07 -0700 2008 4105307 23712 DiveFan 2 4112015 mmm, DiveFan, we love rot kohl at our house. It's a must on every Thanksgiving table. What is your recipe? Ours is red cabbage, onions, apples, a bit of vinegar....etc. Fri Oct 17 17:39:54 -0700 2008 4105307 10245 oakjoan 3 4112266 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. Fri Oct 17 20:27:53 -0700 2008 4112015 23712 DiveFan 1 4109030 I just made Batali's stuffed cabbage last week. http://rawforamonth.blogspot.com/2008/10/batalis-stuffed-cabbage-cavolo-ripieno.html It is sooo good! Arika Thu Oct 16 12:57:10 -0700 2008 4087283 82243 ArikaDawn 2 4120596 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/food/views/CAESAR-COLESLAW-108278 . That was really delicious - if you like garlic and anchovies! Wed Oct 22 05:35:28 -0700 2008 4109030 10320 The Turtle Bay Dove 3 4120756 I'm soo happy you liked it! I am finding you really cannot go wrong with a Batali recipe. That cabbage with bacon sounds great, and I've already zeroed in on a simple cabbage preparation in November COTM. What a gread thread! Arika http://rawforamonth.blogspot.com Wed Oct 22 07:09:39 -0700 2008 4120596 82243 ArikaDawn 1 4109146 I just posted today's successful experiment using coleslaw and a wafflemaker: on the Eggplant on a wafflebaker thread: http://chowhound.chow.com/topics/446954#comments: Thu Oct 16 13:42:39 -0700 2008 4087283 159317 greygarious 1 4109202 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. Thu Oct 16 13:56:33 -0700 2008 4087283 159317 greygarious 1 4111987 I just found this website with 200 cabbage recipes [wt*?!] http://www.cheriestihler.com/CC/recipes.html Fri Oct 17 17:24:48 -0700 2008 4087283 141035 oryza 2 4112604 oryza, thanks. great recipes. lots of kim chee and other wonderful cabbage-y things! Sat Oct 18 05:38:07 -0700 2008 4111987 105717 alkapal 1 4112631 The November issue of Gourmet has a recipe for deconstructed cabbage rolls that looks divine!! Sat Oct 18 06:07:17 -0700 2008 4087283 48876 mamaciita 2 4125273 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. Thu Oct 23 18:09:32 -0700 2008 4112631 75332 Gio 1 4113560 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 (Seupa Vapellenentse) Description: More a casserole than soup...incredibly delicious! Ingredients: 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 Directions: 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. Sat Oct 18 18:37:52 -0700 2008 4087283 132857 dockhl 1 4121287 Here's a coleslaw recipe I just put up: http://asmartmouth.com/2008/10/22/coleslaw-the-delicious-and-brightly-colored-revival/ Purple and green cabbage, shredded carrots, apples, almonds, onion, and a homemade dressing. Wed Oct 22 10:04:36 -0700 2008 4087283 49175 anjuliayer 1 4123827 Hey,lexpatti,I did not know how to send a message direct to you.I saw where you said you worked at La provence in 74-75.please contact me at jen7607@charter.net. I was very little when you worked there I am chef chris grandaughter jennifer. Thu Oct 23 09:07:45 -0700 2008 4087283 234585 jenoc1 2 4124660 sooooo kewl, I sent you an email. Thu Oct 23 13:38:32 -0700 2008 4123827 49588 lexpatti 1 4124980 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. Thu Oct 23 15:48:34 -0700 2008 4087283 79652 itryalot 1 4124986 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. Thu Oct 23 15:50:03 -0700 2008 4087283 17062 wearybashful 1 4829377 My favorite quick stir fry: a package of pre-shredded cabbage + anything else I find in the refrigerator. Season with soy sauce, a glup of sherry, salt, and a dash of sugar. Sat Jul 04 10:39:19 -0700 2009 4087283 15521 Querencia 1 4830729 I couldn't find if I'd posted this before, oh well here goes. I make a salmon red curry and pineapple recipe. Shredded fresh cabbage is placed into the fiery pinapple and red curry/coconut milk broth, and the salmon placed on top. omg. texture, hot, sweet, salty soooo good. Sun Jul 05 08:11:53 -0700 2009 4087283 50431 chef chicklet 1 4868279 Here's a simple Korean one that my mom used to make: Halve a green cabbage, cut out the heart, and steam it with lightly salted water. When tender (not too tender), serve it with rice and "ssahm jang" (spicy, salty and garlic-y korean miso sauce) as a wrap. Very comforting. Fri Jul 17 14:41:05 -0700 2009 4087283 255761 intimom