HOME > Chowhound > Home Cooking >

Stuffed red cabbage- am I insane?

LoDega Nov 18, 2008 02:15 PM

I have a red cabbage on the way and a hankering for old world fare. Would it be wrong, bad, and less than tasty to make an Eastern-European-style stuffed cabbage with a red head?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    Sinicle RE: LoDega Nov 18, 2008 03:10 PM

    I see no problem with it except the color may not be pleasing. Go for it.

    1 Reply
    1. re: Sinicle
      todao RE: Sinicle Nov 18, 2008 03:54 PM

      I'd agree with that. You could par boil the cabbage leaves and shock them in ice water before rolling into stuffed cabbage rolls. That might preserve some of the color. I think the color might even prove to be an interesting variation on the dish.

    2. scubadoo97 RE: LoDega Nov 19, 2008 05:44 AM

      I love the taste of red cabbage so see no problems with your plan. Blanching has been mentioned as a method to set the color. Still you might have some fading but who cares

      2 Replies
      1. re: scubadoo97
        l
        lucyis RE: scubadoo97 Nov 19, 2008 05:49 AM

        I've used red cabbage when I do un-stuffed cabbage (chopped cabbage and the meatballs with sweet and sour sauce) , so I don't see the problem.

        1. re: lucyis
          LoDega RE: lucyis Nov 19, 2008 10:02 AM

          lucyis: Un-stuffed sounds like the way to go. Do you have a specific recipe for the meatballs and sauce? This is my first attempt at the dish (stuffed or otherwise.) Thanks!

      2. Karl S RE: LoDega Nov 19, 2008 05:52 AM

        Since red cabbage is much better cooked that raw, I don't see a problem. Too many people use it raw for mere color (use radicchio instead), when it's not really good raw.

        1. s
          somervilleoldtimer RE: LoDega Nov 19, 2008 06:40 AM

          Sure. Why not! But my favorite way to do cabbage is Hungarian style -- grate it (not too coarsely), braise with butter and/or a little chicken or goose fat, for about 20-25 minutes over low heat, sprinkle with a bit of sugar and a bit of cider vinegar, plus salt and pepper. Wonderful with roast beef, chicken, goose, turkey, plus pretty!

          1 Reply
          1. re: somervilleoldtimer
            LoDega RE: somervilleoldtimer Nov 19, 2008 10:01 AM

            Oh, wow! I'm definitely trying this.

          2. monavano RE: LoDega Nov 19, 2008 06:43 AM

            Just to add to the above, if you want the cabbage parcels tender, braise them low and slow for a long time.

            1. LoDega RE: LoDega Nov 19, 2008 10:01 AM

              Thanks so much, everyone!

              2 Replies
              1. re: LoDega
                l
                lucyis RE: LoDega Nov 21, 2008 06:47 AM

                Here is a link to Joan Nathan's sweet and sour stuffed cabbage recipe. This is a good start, but when you prepare the meat mixture just form meatballs, then shop the cabbage and mix it with the other sauce ingredients. You can cook it on top of the stove or in the oven, I've done both depending on the space on my stove. I also love dried fruit in my cabbage dishes.

                http://www.pbs.org/mpt/jewishcooking/

                1. re: lucyis
                  LoDega RE: lucyis Nov 21, 2008 09:47 AM

                  Thanks so much! As it turns out, we ended up with a radicchio instead this week, but I will do this next time a red cabbage graces my fridge.

              Show Hidden Posts