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Feb 7, 2009 03:43 AM

I bought a head of cabbage (green), now what

There it sits in the frig... don't want to make stuffed cabbage or have to buy a lot of other ingredients. Any advice or ideas?

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  1. Ina Garten has a good, simple recipe where she shreds up Savoy cabbage and cooks it slowly in butter and then adds salt, pepper & walnuts. Don't have the recipe, but that's it and you can do it to taste. It is delicious.

    I'm also currently enamored of a Deborah Madison recipe where you core and quarter the head of cabbage and set it in a steamer w/cubed extra-firm tofu on top. S&P the whole lot and steam 'til the cabbage is tender. Then serve it up and drizzle it w/a peanut sauce (again, no recipe handy, but creamy PB, a little chili paste, soy sauce, rice wine vinegar, little crushed garlic - thin w/warm water and make to taste). It's very simple, healthy (depending on how much sauce you use!) & delicious too.

    5 Replies
    1. re: gansu girl

      I have been making simple cabbage in butter for years, I haven't added walnuts ... sounds good, I add some red pepper and salt and pepper and caraway seeds if I had some, a dash of red wine vinager and shallots. It is very good.

      Also grilled in wedges, Olive oil, salt and pepper and drizzle with balsamic when done. Excellent

      Add diced potatoes, fresh thyme, shallots and scallions. Add some broth and saute until done. It is excellent.

      Cabbage cut up as slaw, a hundred ways of course

      Also, mixed with quartered potatoes, carrots, onions and brats or sausage is classic

      Cabbage soup is amazing with some cream, sherry, potatoes, purred slightly, herbs, it is great

      Also, sauteed cabbage with bacon, onion and potatoes, I actually use diced from the store (I cheated) some bacon and onion and saute, bacon first, then the potatoes and onion and then the cabbage. Put in a casserole dish, Add some crunched up croutons on top, add a little broth to the casserole and top with grueyere cheese or swiss and then bake for 30 minutes. Amazing side dish.

      I use cabbage too in stir fry meals, I love it.

      1. re: gansu girl

        If you make that tofu one, let me know how it turns out. I've got the tofu but no cabbage (easy to fix!)

        1. re: gansu girl

          I've got the cabbage and no butter. Can I use olive oil instead?

          1. re: gansu girl

            If you like pork or smoked sausages like Kielbasa.....

            1. Render a pound of bacon slices cut down to one inch pieces.
            2. Shred the cabbage fine, or not, with a knife (like cole slaw)
            3. Cook down with butter/olive oil, salt and pepper
            4. make it soft, but not too soft....

            1. re: gansu girl

              I have to second the Deborah Madison recipe. I think gansu got the "recipe" right. We eat that over steamed brown rice, simple, good and filling!

            2. slice it up and fry up with a bit of oil, lots and lots of garlic , S/P and hot pepper flakes. A squirt of lemon juce after cooking. Make a nice side dish.
              In the summer, we core and quarter the cabbage, add a bit of s/p , butter and wrap in tin foil. Into the grill as we cook the rest of the meal Easy and delicious.

              3 Replies
              1. re: macca

                Thanks macca and gansugirl, these are exactly the kind of ideas I was looking for!

                1. re: macca

                  Macca, I followed your advice and fried cabbage in olive oil with garlic, S/P and hot pepper flakes, and it was wonderful! I've braised cabbage, made slaw, boiled it, wilted it, stir-fried it, and I think my new favorite and go-to cabbage preparation is now your fried cabbage. Thanks for the suggestion.

                  1. re: macca

                    I just tried the fried cabbage - forgot the lemon juice, so I have that to look forward to - and it's dandy! Took all of five minutes knife to plate.

                  2. A nice alternative to cooked cabbage is a wilted cabbage salad:

                    For a whole green cabbage, wash, quarter and shred it. Put the cabbage in a bowl and cover with boiling water; let it stand for ten to fifteen minutes. Meanwhile, cook 4 to 5 strips of bacon until crisp. Drain the cabbage and pat dry; dry out the bowl and return the cabbage to the bowl. Season with salt, pepper and 3 tablespoons red vinegar. Mix in some of the bacon fat, toss well. Taste, and correct the seasonings. Crumble the bacon over the warm salad and serve immediately.

                    For two servings, a quarter of a head of cabbage with 2 to 3 strips of bacon is sufficient. Good change of pace, and leftovers are delicious warmed slightly in the microwave.

                    1. Try Molly Stevens' "World's Best Braised Green Cabbage." It's wonderful!

                      1 Reply
                      1. re: CindyJ

                        Seconded. It was a former roommate's favorite recipe, one that I cooked for her when she was tired and overwhelmed. When I made it for her when she came to visit me several years later, she was so happy that she jumped up from the table to hug me. The recipe's here:

                      2. i like sweet and sour slaw:

                        you can take it in a se asian direction using the "som tam" dressing, instead:

                        i've sauteed chopped cabbage in bacon grease, with onions, then have added chicken stock to make an easy soup. once i added a can of corned beef for another soup. i was surprised how good it turned out! ;-).

                        always good: cabbage stewed with rutabagas!

                        btw, macca's cabbage on the grill (quartered, steamed with butter in foil) is really good.

                        4 Replies
                        1. re: alkapal

                          I love cabbage, and made a nice sweet and sour type slaw for superbowl. It turned out soooo good. I added scallions and golden raisens , trust me it was ohhhh so good!

                          1. re: chef chicklet

                            chef c, i like that idea of yours!

                            the combo made me think of a julienned carrot salad, with raisins. old fashioned, but very tasty. i use one of those hand-held julienne shredders and it is quick and easy. ;-). similar to this: http://www.biggestlittlekitchenstore....

                            1. re: alkapal

                              Hey that's true! I love golden raisins so much more than reg, and they plum up even bigger in the rice vinegar dressing. I've made this with dried cherries before too. I think I love cabbage like you love your carrots!

                              1. re: chef chicklet

                                chef c, were you thinking of my carrot thread? ;-).

                                i like it all! it is pretty to do a composed salad, but using sweet-sour slaw, carrot salad, beet salad, and maybe one more compatibly flavored salad with similar texture, like spokes or wedges on a wheel, or as a flag (bands).