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cabbage help

I have a couple of heads of cabbage.
Any suggestions on cabbage dishes, besides slaw?
I was also pondering freezing for future use, but only know about freezing it as slaw. A good recipe for slaw would be appreciated--with preferance as little sugar/honey/sweet.
I've not been fond of cooked cabbage in the past, but might be willing to try a small dish.

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  1. I really like sauteed cabbage. Slice thinly, throw into a med-hot frypan that has some olive oil and butter, sprinkle with something salty, I like to use a pinch or two of powdered chicken bouillon, toss around to get it mixed, turn down the heat, cover and let steam cook for a minute or two until it's the doneness that you like. It doesn't get stinky cooked this way.
    Freezing cabbage turns it soft. I have only used frozen whole cabbage leaves when I want to make stuffed cabbage, it eliminates the need for steaming off the whole leaves.
    An easy coleslaw recipe: These are estimates!! Put about 3 tablespoons of good mayo in a bowl. Add about 1 tablespoon of white vinegar and 1 tablespoon of white sugar and mix well.
    Let sit for a few minutes, taste and adjust any of the ingredients that you think you should.
    Mix some dressing with approximately 2 cups thinly shredded cabbage, adding the dressing a little at a time. Cabbage give off a lot of water, so I make it kind of dry, refrigerate it, and add more dressing if I think it needs it after an hour or so. I don't like it real gloppy. I hope this helps!

    1 Reply
    1. re: jacquelyncoffey

      You can fix the problem of the cabbage giving off too much water. Cut your cabbage and then salt it A Lot! Let it sit heavily salted for about an hour. Then rinse it several times until it doesn't taste salty anymore. The salt will have broken down the cell walls in your cabbage and absorbed the excess moisture. Without this very important first step the acid and salt in your dressing breaks down the cell walls and you end up with watery slaw.

    2. Three things come to mind when I hear cabbage. The first is "bangers and mash" a classic english dish envolving sausage, mashed potatoes and when I make it cabbage cooked slowly with onions, red wine, sugar, s & p to taste, and herbs (i like thyme). Second I love to go southwest with my cole slaw. Julienne some chillies, tomatoes, red onions and add cilantro, garlic, oil, lime, salt and pepper. Great in fish tacos or as a side salad with your mexican dinner. Third sour kraut! Keeps forever. Alton Brown has a good reliable recipe for home made sour kraut on www.foodtv.com .

      1. You might enjoy this Super Slaw from epicurious...oh, my! It is really great...no mayo and offers an Asian twist ...I always add some freshly chopped jalapeno for heat, but that's optional:

        1. I sometimes like to keep it simple with thinly shredded cabbage in a skillet with a little melted butter. Medium/low heat until it wilts, tender crisp, then add carraway seed (or dill) to taste. S&P to taste.

          1. I recommend sauteed cabbage, braised cabbage and vietnamese chicken salad.

            or this absolutely delicious cabbage salad:

            1. these ideas sound possible. Thanks much all, for your ideas.

              1. there is another current cabbage thread, too. check there also. http://chowhound.chow.com/topics/562924

                here is a tasty slaw on the sweeter side: http://www.epicurious.com/recipes/foo...

                1. Have you tried Google? My search turned up 416,000 hits under "cabbage recipes." A few of my faves are stuffed cabbage, sweet and sour cabbage, borscht (aka cabbage soup), corned beef and cabbage. There are a gazillion things you can do with cabbage besides cole slaw.

                  2 Replies
                  1. re: Caroline1

                    Did a quick search on a couple of recipe sites, but slaw seemed to be the primary recipe. And sometimes the number of hits get overwhelming.
                    I also searched this thread before asking, and the current thread mentioned by alkapal didn't come up.
                    Would borscht freeze?
                    Thanks for the suggestions.

                    1. re: type2runner

                      I have frozen borscht and it was fine for me but I would make fresh for company. The freezing takes a bit out of it, in my opinion. Well, I usually serve borscht with a big dollop of sour cream, so the freezing really isn't a problem. I freeze it (and other things) in individual portions in a zip lock bag. I stand them upright in a "master container," then take them out once frozen. It's easy to split the side of the bag and put several in a pot when I want more than one serving.

                      I like sweet and sour cabbage too. I usually use red cabbage, but it works with regular green cabbage too. Most recipes call for a head of cabbage, an onion, an apple or two, some bacon or butter, and spices (usually cloves or cinnamon or allspice or all of the above and even nutmeg), as well as vinegar. It works best in a cast iron skillet with a lid. cook the bacon and leave it and the fat in the pan or melt the butter, then add the shredded cabbage and onions and diced apples. But I often use applesauce instead of the apples. Add the vinegar to taste and let it slow cook until its tender and tasty. It freezes and is great with pork of all sorts, sausages of all sorts, and as a side dish with ham steaks and such.

                      And then there is good old fashioned stuffed cabbage rolls, which I love. And they do freeze really well. You can use just about any rice and meat or bread and meat stuffing for them, then simmer in a thin tomato sauce.

                      And I love cabbage simply cut in wedges, steamed, then served with butter, salt and pepper. No idea how well it freezes because I can never manage to make enough for any of it to be frozen!

                      Not particularly for the freezer, but I have also used cabbage leaves, on occasion, to wrap a fish before steaming. If the leaves are big enough, stick some butter and onions and dill weed inside the cabbage leaves with the fish.

                      Lots of things to do with cabbage. Have fun!

                  2. I like to slice cabbage thinly and stir-fry with other veggies (usually just in a soy/garlic/ginger/mirin mixture) and serve it over rice. This summer, I also did very thinly slivered cabbage stir-fried then tossed with noodles (the same size as the cab) in a peanut/sesame sauce, and served cold. It made a great quick lunch for a couple of days, and was a nice change from the usual sandwich or leftovers.

                      1. I'm trying to perfect curtido, a salvadoran condiment of pickled cabbage (sliced cabbage, maybe onion, maybe chile, in a watery vinegar pickle. If anyone has any suggestions...). Pretty good and will keep in the fridge.
                        I second the cabbage 'stir-fry' concept with soy and or oyster sauce.
                        Deep fried sliced cabbage. Kinda like onion rings without batter, sprinkle salt and voila, tasty.
                        I saw a variance on stuffed cabbage the other week: parboil the leaves, lay one flat on cheese cloth, top with your stuffing mix, layer another leaf, repeat. When a few inches high, gather up the cheese cloth ends, forming the leaves/stuffing into a ball, then twist the cloth. Simmer the works in broth of your choice (I like a tomato base). Take out and remove the cheesecloth, cut into wedges, top with thickened sauce.
                        Was very nice.

                        1. Slice thinly, toss with olive oil and sea salt, and roast at 425 for 20-25 minutes. Stir halfway though cooking. It gets all caremelized and melty. You can also add a thinly sliced onion if you like. For heat, add a thinly sliced hot pepper. This is great with roasted pork, pierogies or simple mashed potatoes.

                          1 Reply
                          1. re: Ellen

                            hmm, I roast everything else, don't t know why I never thought of this...ever done it with purple or just green??