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LEFTOVER Boiled Cabbage

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OK - so we had a great St Patty's Day dinner
all the corned beef is gone (10#)

I bought and cooked 2 heads of cabbage and cut it up into 8 wedges each - it looks like I have about a full head left !!!

Cabbage was sweet and tasty - but I have all that leftover !!!


I hate to throw it out -

but I cannot think of what to do with leftover boiled cabbage !!!

(8-< !!!

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  1. I would cook some stew beef, add some tomatoes, onions, celery, and peppers, and mix this with the cabbage to make a cabbage soup.

      1. how about fritters, served with a fried egg?
        i also like johnresa's soup, but you can use lean hamburger meat and canned tomatoes, along with onion, celery, peppers to make the famous "diet soup" that tastes so good, but carries with it little guilt....

        1 Reply
        1. re: alkapal

          Bubble and squeak, traditionally made with leftover cabbage and potatoes from the kind of beefy meal you describe.

          Example recipe:

        2. Cream of Cabbage Soup

          Saute 2 stalks celery and 1 large onion in 2 T. butter in a Dutch oven. When translucent, add your cabbage, 1 large russet potato (cut up), 3 c. chicken or veggie broth, 3 c. milk, s&p to taste. Bring to a boil, reduce heat and simmer 30 mins. Puree. Finish with a little cream, if you like.

          3 Replies
          1. re: pikawicca

            How much cabbage...about one head of leftover cooked????

            1. re: jragusa

              As much as you've got. This is a very flexible recipe.

          2. Slice very thin. You can then treat like a flat pasta or noodles, or add to flat pasta/noodles, with butter, cheese, sliced onions, garlic, poppy seeds, et cet, as seasonings.

            1 Reply
            1. re: Karl S

              Karl beat me to it...but this is a really good idea...my daughter is celiac (no gluten and therefore no regular pasta for her). I make lasagna subsituting the cabbage for the noodles. When I first tried this, I made a regular one, too. But the verdict was that the cabbage actually added an intertesting twist.

              And then there are cabbage rolls...a million recipes for those and some utilize wilted cabbage leaves to roll the rice/veal or beef mixtures in.

            2. Add it, shreded, to meatloaf. It makes it moist, makes the meat go farther and you can't tell it's there.

              1. Can't you brine it and make sauerkraut?

                1 Reply
                1. re: Phurstluv

                  I don't thinks this would work sauerkraut is made with fresh cabbage, no? If you used cooked cabbage you'll never have that crunch.

                2. Colcannon and bubble/squeak as noted above are good.

                  If you don't want all that 'added work', how about simply chopping the cabbage and panfrying until slightly browned. Thats tasty too.

                  Or warming and adding a bit of vinegar and some broth you have left over. Kinda like a pickled cabbage, also good.

                  1 Reply
                  1. re: porker

                    Pan fried, browned cabbage is delish!

                  2. Chicken and Cabbage Sauté http://www.recipezaar.com/Chicken-and...

                    I've made this recipe with Chicken and Bratwurst. While I love the brat, the chicken is certainly lower in calorie and all you would have to do is shred or chop the cabbage and at it to heat through. At any rate, it's a very tasty recipe - hubby and I both love it. I do spice it up with extra crushed red pepper.

                    1. Minced cooked cabbage is a nice ingredient in Asian potstickers - you could make up a batch and make it cabbage-heavy.

                      1. you can use it on a reuben instead of sauerkraut.

                        1 Reply
                        1. re: magiesmom

                          Shred it and toss it in a skillet with butter, egg noodles, sauteed onions, salt and pepper; let brown; Dress with sour cream and poppyseeds. Instant Halushka! I'm thinking you could also shred and dress with a soy/rice vinegar/sesame oil dressing and sesame seeds - hot or cold, I think this would work. You could add in some sliced celery or bean sprouts for texture, too.

                        2. Creamed cabbage with (italian) sausage (i.e. cabbage in sausage gravy)

                          German bean and cabbage soup (with sausages)

                          cabbage and mashed potato cakes (Bubble & squeak, colcannon), Trinxat is the Basque version (with bacon)

                          1. Un-stuffed cabbage! You can make it in a crock-pot and it just gets better.

                            1. Realizing this is a revival of a 2009 post: Mince it finely or put in the food processor, and add it to your meat loaf or meatball mix. About a cup per pound of meat. It melts into the meat, imparting moisture and tastes more like caramelized onion than cabbage. You can freeze the cabbage and thaw it before using it this way. I do this with leftover coleslaw too.

                              1. Thanks gg I would of never caught the date! And of couse the cabbage has long gone away..,
                                But anyhow. If I knew how to make arepas, which I don't and I am as confused about corn flour, or whatever the outside is made from, then I'd toast my spices, add some oil, saute onions, garlic and serrano chilis. Add the cut up cabbage and mix with some cheese, stuff the areapa and fry it. I'm making my corned beef and cabbage tonight, perhaps I'll get to learn if there's cabbage left over.

                                1 Reply
                                1. re: chef chicklet

                                  Arepas need a special corn flour from Columbia or Venezuela (PAN is a common brand).

                                2. I'd make Runza's, hands down. You can cheat and buy prepared crescent roll dough in a tube and use that as well. Yummy.


                                  Runza's are a regional, Mid-west thing. They're sort of like Pasties, meat pies you eat with your hands if you wanted to.

                                  1. I add it to my home fried potatoes. I chop the potatoes and onion, let saute for a bit, then stir in my chopped cabbage. Yummy for breakfast, too.

                                    I am a big fan of runzas, too.

                                    1. Yep, I thought this was a bit old to reply to, but since others have chimed in...why not make a curtido to go as a side dish to any meal? I got this recipe from a certain Sra. Lopéz, and it is for 1/2 a head of fresh cabbage, so one would just have to multiply the quantity. Normally you would boil water, turn off the heat, and submerge shredded cabbage for 5 minutes, then strain. But you could start out with cooked cabbage and cut it as finely as possible. For 1/2 a head of cabbage, you would add in some slices of carrots which have been briefly blanched, sliced onions, and chopped green onions. Then add on 1/2 cup of apple cider vinegar, 1 tsp or so lime juice, a pinch of Mexican oregano, and salt to taste. Add water if the vinegar taste is too strong for you. You can eat it fresh or leave it to pickle for a while. Put it in the fridge or leave it out, as you like. Oila, curtido for you.

                                      1. Oh God, with boiled cabbage you can make the most delicious thing in the world, cabbage au gratin. Make a white sauce using 1 stick of butter, 1/2 cup of flour, and 1 quart (4 cups) of milk, salt to taste, then dump in an 8-oz bag of shredded extra-sharp cheddar cheese and stir until the cheese melts. Chop up your cooked cabbage into a size that will be manageable to eat, then mix the sauce with the cabbage. Put it in a baking dish. Bake at 350* for 45 minutes or so until the sauce on top gets golden brown. It's not only wonderful to eat but you can freeze it for future reference.

                                        1 Reply
                                        1. re: Querencia

                                          Do you freeze it before or after you cook it?

                                        2. This thread has got me wondering about something. It sounds as if OP cooks a vegetable once, eats it fresh, and then is done with it. I cook a fresh vegetable (or several) to have in the refrigerator all week so I can quickly zap portions when I assemble a meal. Having a bunch of cooked cabbage on hand would seem to me to be like money in the bank. Am I in the minority with this?

                                          1 Reply
                                          1. re: Querencia

                                            I live alone yet am categorically incapable of preparing a meal or a vegetable for one....if i am making a cooked veg dish i make allllll the veg! Even if it is 4lbs of roasted carrots or two sheet pans of assorted vegetable chips. Cook once, eat two more times via assembly.