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Favorite Cabbage ideas

Hi have quite a bit of cabbage- any favorite ways to prepare it besides slaw?

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  1. I LOVE cooked cabbage. Simplest is to just saute it but if you have time, cook it low uintil it turns nutty and brown in a bit of butter. So delicious on pasta or risotto or by itself!
    Then it is great tossed with pasta and goes well with bacon and salty flavours.

    Savoy cabbage and pasta: http://dailyunadventures.blogspot.com...
    Pasta with Green Cabbage and Pancetta: http://dailyunadventures.blogspot.com...

    I also recently made a soup with cabbage, potatoes, carrots and onions, simmered for 90 mins and stirred in some fresh herbs and it was delicious.

    1 Reply
    1. re: daily_unadventures

      Add a little chorizo to that soup and you have a pretty authentic Basque soup.

    2. Stir fry- thinly sliced red cabbage, splash of canola oil, salt, white pepper, raisins soaked in a combo of orange/lemon juice. I also added a dash of cinnamon.

      1. Same here, I love cabbage soup or stir frying cabbage with some sausage. Easy to make lunches. Either that or make salads with cabbage.

        1. Curried cabbage
          Sauteed with bacon and caraway seeds
          Sauteed with pork and spring vegetables for eggroll filling
          Stuffed cabbage
          Hungarian cabbage soup

            1. Hi,
              I'm not a big fan of cooked cabbage, though I love coleslaw but I tried a ATK recipe for roasted cabbage and it was to die for, I never have had anything like it and it was easy just sliced cabbage on a sheet pan drizzled in a little Olive Oil and butter at 400 for 20-30 minutes "YUM"

              1. Shred or slice very thin. Heat some butter on medium heat in large pan, add a chopped garlic clove and cook 30 seconds to one minute, add the cabbage. Cook over medium heat, stirring often, until cabbage wilts. Sprinkle with Caraway or Dill Seed. Add a few ounces of beer, cover and simmer over low heat for five minutes. Uncover and cook just long enough to eliminate the liquid. Serve ...

                5 Replies
                1. re: todao

                  I love the idea of cooking it with garlic, onions and caraway or dill seeds. I add white wine and a little good vinegar.

                  You could buy some egg roll skins and make egg rolls if you're ambitious.

                  1. re: shaogo

                    I had a recipe for "roll-less eggrolls." It was basically the filling topped with crispy baked wonton skins. Cut out a lot of the calories, and tasted awesome too.

                    1. re: cheesecake17

                      do you still have that recipe??? I love eggrolls but don't love the calories from the deep-frying! Thanks!

                      1. re: Val

                        Val- here's the basic recipe. I made something similar recently in mini wonton cups. It had the crunch of an eggroll, but not the calories.

                        1 bag coleslaw mix (or shred your own- I did)
                        fresh ginger and garlic- chopped
                        soy sauce
                        handful snap peas
                        small can water chesnuts, chopped
                        red pepper flakes
                        tofu (I sauteed small chunks before cooking the veg)

                        Strir fry the garlic and ginger until fragrant, then add in the snap peas, cabbage, and water chesnuts. Add in other ingredients and cook until cabbage and snap peas are tender. Add tofu and heat thru. You can use 5 spice powder, I left it out because I don't like the taste.

                        1. re: cheesecake17

                          Thanks so much, can't wait to try it out!

                2. I love it sliced thin and sauteed with onions and butter. But no one else in my family will eat that.
                  My mom does a cabbage casserole thing, with a mornay sauce and baked. And then just a few days ago I just saw this:

                  Which of course, I immediately forwarded to my mom! Not for me, but I'm sure she'll like it. Although she did say she would be subbing a homemade cheese sauce for the Cheese Whiz!!

                  1. Thin Sliced Cabbage, Butter and Bacon.......Onions optional.

                    Whenever I get some Kielbasa from the Polish Butcher or Wursts from the German Butcher, I always serve them with the cabbage cooked down with bacon to a nutty brown ..... and finish with butter at the end.

                    I think the recipe was from The Joy of Cooking Cookbook.

                    1. Fry up some hamburger and onions. Drain the fat. While that's going on, shred the cabbage (I don't use a shredder, just a sharp knife) throw it all including the cabbage back in the pan and put on low. Boil some noodles (I use ramen) and when noodles are close to soft, drain and dump them in w/ the mixture. Chop up some green onions and throw it in too.

                      We like it w/ soy sauce and some shredded carrots.

                      My mother used to make sauerkraut, but honestly, I couldn't tell you how to make it. It was buried in big earthen jars underground.

                      1. Stir-fry with ginger (lots of it), garlic, soy sauce, honey, sherry, sesame oil. :)

                        Pepper Cabbage: brine of equal parts water, cider vinegar, sugar added to shredded cabbage, carrots and sweet red pepper. S&P of course.

                        1 Reply
                        1. re: mcsheridan

                          <"Stir-fry with ginger (lots of it), garlic, soy sauce, honey, sherry, sesame oil.">

                          I like to sir fry it also, with the Asian trinity: soy sauce, oyster sauce and chile/garlic paste....easy on the ginger but including garlic, onions and a drizzle of sesame oil at the end.

                        2. I adore Marcella Hazan's Smothered Cabbage, Venetian Style, from Essentials of Classic Italian Cooking. It's very simple - cabbage and onion cooked in olive oil, a very little white wine vinega, cooked slowly for a long time - but it cooks down to a luscious texture. I never knew cabbage could be melt-in-your-mouth tender before cooking. It takes about 1 1/2 hours, mostly unattended. I can provide details, if you're interested.

                          5 Replies
                          1. re: Caitlin McGrath

                            thanks! I have the book and will check it out. what do you serve it with typically

                            1. re: cassoulady

                              Most often, I have served it with pan-fried sausages (chicken-apple or other variations, e.g., Aidell's brand), as sausages and cabbage are a natural/classic combo. I've also served it as a side with roast chicken and such, and I really like it with this Chicken Braised with Lemon and Garlic (http://www.foodandwine.com/recipes/ch... ) for a healthy, homey meal. The recipes take around the same amount of time, mostly unsupervised, and reheat well, and the sauce is good with the cabbage.

                              I should add that this is a "plain" recipe that needs lots of salt and pepper. I had been making quicker braised cabbages not cut as thin, for years, and I love the texture of this one when I have the time for it. It's a good foil for flavorful meats.

                            2. re: Caitlin McGrath

                              Yes, please. I have no Marcella Hazan cookbooks, have never used any of her recipes, ADORE cabbage and am curious how it works as an Italian recipe. TIA?

                              1. re: BerkshireTsarina

                                I found a blog post where the author has the gist of her instructions down well. In my American edition of the book, the measures are 2 lbs. cabbage and 1/2 cup chopped onion, by way of translation. I have never made it with red cabbage (don't care for it), and always have used white wine or champagne vingegar. I use the finest slicing (not shredding) disc for my food processor to cut the cabbage. If you do it by hand, she says to cut it as fine as you can.


                              1. re: stilton

                                Yes, second that. Always a favourite in my house.

                                Or, make a big pot of minestrone.

                                1. re: stilton

                                  Yes, Okonomiyaki is the absolute best use of cabbage! If you are interested in how to make this amazing traditional Japanese dish, which really doesn't taste like cabbage at all, check out http://www.okonomiyakiworld.com - they have lots of information and a variety of recipes.

                                    1. re: Jacey

                                      Hi Jacey:
                                      The recipe is at http://okonomiyakiworld.com/best-okon...
                                      You can make it the easy way or more involved and authentic.
                                      Enjoy it!

                                  1. If you feel like fussing, cabbage strudel (in phyllo) is wunnerful..!
                                    I have recipe if you like. Can be frozen after assembly and baked when you want it.

                                    5 Replies
                                    1. re: blue room

                                      recipe please blue room, although I see this thread is years old.
                                      hopefully you can still get your hands on it---TIA

                                      1. re: iL Divo

                                        Cabbage Strudel
                                        Makes one 15-inch strudel

                                        1/2 slice white bread, torn in half (this is for breadcrumbs -- exactitude *not* necessary, I think.)
                                        1 head cabbage (about 3 pounds, a largish one)
                                        3/4 cup (1 1/2 sticks) unsalted butter
                                        1 teaspoon salt
                                        1/4 teaspoon freshly grated nutmeg
                                        1/4 teaspoon freshly ground pepper
                                        4 phyllo pastry sheets

                                        The bread should be made into crumbs -- the crumbs absorb moisture to keep the phyllo a little dry and crisp.
                                        The cabbage should be sliced into thin strips (food processor or mandolin or knife.)
                                        Melt 1/2 cup (1 stick) butter in a big saucepan and cook the cabbage + salt + nutmeg + pepper about 12 - 14 minutes. Transfer this to a colander. Drain about 5 minutes, then Squeeze to Extract as much moisture as possible.
                                        Preheat oven to 375 degrees Fahrenheit. Butter a rimmed cookie sheet (or similar.) Melt the remaining 1/4 cup butter (1/2 stick.)
                                        I don't know how familiar you are with phyllo, it must be kept from drying out, it's very thin. So on a damp kitchen towel put one phyllo sheet down with the long edge facing you. Brush with melted butter and sprinkle with a tablespoon of breadcrumbs. Repeat until the 4 phyllo sheets are used. Then put the cabbage mix in a 2 1/2 inch wide strip 1 inch from the edge (of the phyllo nearest to you.) Roll this up, the towel can help, and put this on the pan with the seam down. Brush with the rest of the melted butter, bake for 25 minutes/lightly browned (phyllo browns so prettily!) Serve hot.
                                        My notes say that a little onion cooked with the cabbage is good too.

                                        1. re: blue room

                                          very kind of you blue for taking the time to write that out for me.
                                          very familiar with phyllo dough, love it, keep it in freezer for when I need it for spanikopita or streusels. I have a mandolin that I'll use for the thin slicing.
                                          so question, do you discard the butter seasoned liquid after the cabbage cooks in it?
                                          I mean do you just dump it or it is all evaporated by the time the cabbage is done cooking.

                                          1. re: iL Divo

                                            I can't remember having enough to save, It's been a while though.

                                            1. re: blue room

                                              that's fine blue room, was just curious about the cooking liquid sounding so good if there was any left, I'd want to use it in a dipping sauce fashion thickened with a little corn starch. drizzle over each piece. we'll see how it turns out then I'll know the answer.

                                    2. Braised with bacon - shred and soak cabbage. Heat a little oil in the 5-qt. nonstick (or whatever you use) and chop up some nice bacon, however much your conscience allows, and brown it. Then drain and add the cabbage, a small handful of salt, stir it all around and put the lid on, reducing the heat to low. Let it simmer about twenty minutes, shaking the pan now and then. Add a bit of liquid if necessary, but it probably won't be. This is a good way to cook just about any cruciferous vegetable, from Brussels sprouts to broccoli, as well as other greens and green beans.

                                      Scalloped cabbage: braise as above, but only until just tender, maybe twelve minutes. Drain and let cool in the colander. You can either make a bechamel with part milk and part cabbage liquid, or make a reduction of cream or creme fraiche - you'll need about a cup, and it should be well seasoned with plenty of pepper and a dash of cayenne. A little nutmeg or mace is good, too. Blend the sauce into the cabbage and spread it out into a buttered gratin pan, and top with plenty of buttered cracker or panko crumbs. Bake in a 350º oven until browned and bubbly.

                                      Really simple: cut cabbage into wedges, and set cut-side up in a steamer. Pour a little chicken broth and/or melted butter over the cabbage, sprinkle on some salt and pepper, and set over boiling water for 15-20 minutes. Lovely with grilled fish.

                                      1. Since no one ever says it in cabbage threads:
                                        Raw, sliced, with fancy (or kosher) salt.

                                        1. I'm going to slice a thick slab drizzle with olive oil and garlic and grill. I've never tried it, and no one talks about grilling garlic. I'll get back to you on this shortly....doing it now.

                                          1 Reply
                                          1. re: scuzzo

                                            I have grilled Cabbage & I love it! Thick wedges are better than slices. Light brushing of oil, then drizzle with anchovy, garilc, egg yolk salad dressing and lots of pepper.

                                          2. This is the best cabbage recipe that I know.--I've made it for hundreds of people and they all love it, beg me for the recipe:

                                            Braised Green Cabbage with Onions, Carrots (about 2.5 hrs--95% of which is left unattended in oven)

                                            1 medium head green cabbage, about 2 pounds
                                            1 large yellow onion, sliced into rough 1/3-inch slices
                                            1 large carrot, sliced into ¼-inch rounds
                                            ¼ cup good-quality chicken stock, veggie stock or water
                                            ¼ cup extra virgin olive oil
                                            Coarse salt and freshly ground black pepper, to taste
                                            1/8 tsp crushed red pepper flakes
                                            1-2 teaspoons of balsamic vinegar (optional)
                                            Maldon salt, or fleur de sel, to taste

                                            Preheat the oven to 325 degrees Fahrenheit, and position a rack in the middle of the oven.

                                            Peel off and discard from the cabbage any bruised or messy outer leaves. Give the cabbage a quick rinse under cool water, and dry it lightly. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use in a quick sauté, salad, or soup.

                                            Scatter the onion and carrot over the cabbage, and pour the stock and oil over the whole mess. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish, and return it to the oven to cook until the vegetables are very tender, about an hour more.

                                            When the cabbage is completely tender, remove the foil over the baking dish, (sprinkle balsamic vinegar on cabbage if you are using it) turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.

                                            Sprinkle with fleur de sel and serve.

                                            4 Replies
                                            1. re: hankstramm

                                              This recipe somehow reminded me of possibly the best use of cabbage I know of....

                                              The secret mustard based relish at Rutt's Hut, the famous New Jersey Hot Dog joint. It's made with cabbage and carrot.


                                              1. re: hankstramm

                                                It is a great recipe, but it's actually Molly Stevens' recipe from "All About Braising". She calls it "The World's Best Cabbage", and we make it a lot. Sometimes I finish it with butter, sometimes vinegar. It's a Chowhound favorite, especially after the book was chosen as a Cookbook of the Month (CH reports in link below):

                                                Your best cabbage recipes?

                                                1. re: Rubee

                                                  Made this for the first time recently. Loved the texture and flavor.

                                                  1. re: Rubee

                                                    Yes, it is from Molly Stevens. I guess I forgot to credit it after taking it directly from the recipe. Must have forgot. I'm no Joe Biden, at least normally....

                                                2. I'll say it again: Curtido!
                                                  Hey, I know it's the Salvadoran version of slaw, but it's even better than sauerkraut on a hot dog or sausage. A typical recipe: http://www.chow.com/recipes/22882

                                                  And thumbs up to the okonomiyaki suggestion, beat me to it.

                                                  If you have Red cabbage, I suggest rotkohl/rotkuhl: http://www.chow.com/recipes/12025

                                                  1. My favorite fish tacos use cabbage. I think they are called baja style. Anyway, for my version I fry up small pieces of fish and put it in fresh corn tortillas. Top with shredded cabbage, cilantro leaves, diced avocado, and a dressing made of mayo and lime juice.

                                                    1. Hmmm, "favorite" + "cabbage" = doesn't compute.

                                                      1. The hubby made Michael Schlow's cabbage soup from Top Chef Masters, Ep. 1 and it was delicious. We're having it again next week because our cabbages are heading up.

                                                        Is it me, or has nobody suggested stuffed cabbage?

                                                        1. Two things...

                                                          1.) Minty chicken slaw. Been testing it out to post on the blog, and it's a winner. Think of it as a more streamlined coleslaw b/c it isn't creamy, and it's perfect for hot weather.

                                                          Marinate thinly sliced red onion (i use half a large one) in 2 tablespoons rice vinegar, juice of 1 lime and its zest as well. Let it sit for at least half an hour. This lets that funk that afflicts your breath to go away. Combine the liquid and onions with 2 teaspoons sugar, 2 tablespoons fish sauce, and some freshly grated ginger and combine to make the vinaigrette. Then, shred up some cooked chicken breast (leftovers are good here) and add it to the vinaigrette. Thinly shred up cabbage, a good bunch of fresh mint (torn up) sliced carrots (optional) and add to the bowl and toss together. Eat within a day or two.

                                                          2.) South Indian cabbage stir fry...have 1/4 head of cabbage thinly sliced and ready. also, wash about 1/4 cup worth of moong dal (mini looking yellow lentils) and drain. Chop up 1/4 cup of peanuts. Have these all on the side while...

                                                          Heat a large sautepan. Add some ghee or veg oil. Then toss in 1/2 tsp EACH brown mustard seed and black onion seed and a dried red chili. Keep it moving so it doesn't burn. It'll pop, but after 30 seconds, you'll start smelling the aromas. Then tip in the washed/drained lentils, chopped peanuts. Stir and cook about 1 minutes until the peanuts are browned. Add the cabbage and stir fry until the seasonings are interspersed and the cabbage just barely begins to wilt. If you have fresh curry leaves (from the Indian store, refrigerated section), throw in about dozen leaves, whole, in at the same time you add the cabbage. Season with salt. I love it with basmati rice on the side.

                                                          1. Mak Kim Chee

                                                            Salt the cabbage, let it wilt. or soak it in heavily salted water. Once it has completely wilted, rinse well. Mix with jarred kochujang (Korean Chili Pepper Paste) Let sit overnight in the fridge or eat right after you season it. You can add some shredded carrot or green onion, shredded asian radish (daikon/mu.)

                                                            Contrary to popular belief, most kim chee is eaten fresh, only winter kim chee is kept for months in a stoneware pot. Once you make a batch it can sit in the fridge for a couple of weeks or more. Most korean grocer's will have a variety of kochjang to pick from. When I lived in Seoul one of my room mates would make this 2 or 3 times a week.

                                                            1. I'm with all the braising but I like brats on top instead of bacon.

                                                              1. we are such fans of cabbage.
                                                                only buy the big round light green ball of it, unless I want it for salads which we love as well, then it's 1/2 a small compact purple ball.
                                                                rinse the green stuff after slicing thin, really well.
                                                                toss in a little garlic olive oil, (easy enough to make yourself) and a little butter, coat all, cover.
                                                                salt and pepper to the mix.***
                                                                take it out of pot when it's wilted down until it still has a tiny bit of crunch left, plate up.

                                                                *** often times I add a TBL of white vinegar and same amount of sugar to it, give a good stir, then plate.
                                                                *** also, omit the sugar and vinegar, add more butter and shredded parm cheese over all, stir, plate.
                                                                for me this can be 'dinner'.

                                                                1. Make sauerkraut! It's so easy that any recipe I've read just over complicates the process. Just google "sandorkraut sauerkraut" and watch the video.

                                                                  Cabbage is also my weeknight go-to veg. Shredded with carrots and sliced onions stir-fried in the drippings of whatever meat (often sausage) you just had in the skillet. Love how it tastes browned!

                                                                  1. Don't eat cooked often (except occasionally sauerkraut) but recently I picked up a jar of chopped red cabbage at a discount store and it made a nice cold salad, either by itself or as an additive.

                                                                    1. Sauerkraut or kimchi. Or:

                                                                      Cabbage Mallung


                                                                      250 grams cabbage, finely shredded
                                                                      1/4 teaspoon turmeric
                                                                      1/2 cup coconut, freshly shredded
                                                                      1/2 teaspoon pepper
                                                                      1 sprig curry leaves
                                                                      2 tablespoons onions, chopped
                                                                      2 teaspoons red chilli pepper flakes
                                                                      1 teaspoon mustard, ground
                                                                      1 1/2 teaspoon salt
                                                                      3-4 tablespoons water

                                                                      Put the onions, chillies, cabbage, curry leaves, salt, and water in a pot and cook until done, stirring occasionally.
                                                                      Mix together the coconut, mustard, pepper, and turmeric. Add to the cabbage mixture. Stir for a couple of minutes, then remove from heat.
                                                                      I’ve used head cabbage and Chinese cabbage for this and both work fine. I tend to use it for head cabbage since it has a stronger, less pleasant taste for us when it’s on its own.

                                                                      You might be able to buy freshly shredded coconut at Asian markets or from some Asian restaurants. Ask. They might also have freshly shredded coconut in the freezer section.

                                                                      If you can’t get freshly shredded coconut, you can use dried unsweetened coconut, but rehydrate with hot coconut milk or cows milk first. It won’t taste as good as freshly shredded, though. Freshly shredded is just absolutely wonderful stuff. :)

                                                                      If you can’t get curry leaves, omit. There is no substitute.

                                                                      2 Replies
                                                                      1. re: LMAshton

                                                                        where do you get curry leaves please?

                                                                        although my husband isn't real fond of sweet&sour red cabbage cooked, I am. North Woods Inn (Arcadia) has the best I've had.

                                                                        1. re: iL Divo

                                                                          Curry leaves are mostly used in Indian and Sri Lankan cuisine, so if you have an Indian market, try there. Or other Asian markets.

                                                                          Fresh is best, but frozen will also do. Dry curry leaves really don't do a good job, so if that's all you have, I'd skip it. If you can't find them, omit. There is no substitute.

                                                                      2. Roast it!

                                                                        Slice into 1" thick "steaks", cook at 350-375 for 45 minutes to an hour (flipping half way). Amazingly good!

                                                                        1 Reply
                                                                        1. re: jbsiegel

                                                                          This is my new favorite thing to make and eat... I spritz with EVOO, season with salt and pepper, sometimes garlic, and sometimes, some gorgonzola crumbles at the end. Yummmmm!

                                                                        2. I used to make, many years ago, something said to be a Finnish peasant dish. (I no longer have the recipe.)

                                                                          It involved lots of cabbage, onions, and whatever were the cheapest cuts of bony lamb you could find. Don't remember if there were other ingredients - like, say, carrots or potatoes. Don't remember what liquid was added - maybe apple cider? Anyway, it went into the oven for well over an hour, until the lamb was right.

                                                                          This was best served with some crusty peasant-y bread for dunking in the juices.

                                                                          1. lmashton has a recipe here for sri lankan cabbage mallung -- made with fresh shredded conconut, curry leaves and spices. yum! http://food.lmashton.com/cabbage-mall...

                                                                            1 Reply
                                                                            1. re: alkapal

                                                                              Yep, I posted it three posts above yours. :)

                                                                            2. This sounded good to me, from today's Washington Post. We're still in the freezer so warm, creamy and comfort-foody sounds about right. In a nutshell, finely sliced onion and cabbage are steamed, cream gets reduced on the stovetop. Cabbage and cream are mixed along with some minced rosemary. Last paragraph of the linked article if you are interested.


                                                                              1. I frequently roast cabbage, onion, carrot, regular and sweet potato,garlic cloves,cauliflower etc. in olive oil, or animal fat such as duck, pork, butter or chicken. Salt & pepper, dried or fresh thyme. It is one of my most requested dishes. The other night I roasted a rack of pork on top of these veggies. it was great! The pork was done before the veggies were so I removed the meat & left the pan in the oven to finish.

                                                                                1. Twice in the past week, I've made a soup with cabbage, cannelini beans and chorizo that has to be in my all-time top 3- and I make soups all the time.
                                                                                  Savoy tends to lend itself to a softer soup in texture, but regular green works just fine.

                                                                                  1. Sweet and sour cabbage soup
                                                                                    Cooked (sauteed) with sausage, corned beef, etc.
                                                                                    Cabbage rolls, stuffed or unstuffed
                                                                                    Add to vegetable soup

                                                                                    1. Quick pickled cabbage:
                                                                                      -Shred or thinly slice the amount of cabbage you want.
                                                                                      -Add a larger amount of coarse salt than you think necessary - I usually use about an eighth to a quarter of the volume of cabbage - and knead the mixture to get the salt incorporated. Hands work fine for this.
                                                                                      -Let the cabbage/salt mixture sit for at least an hour. Then drain off the liquid, rinse, and press out the excess moisture
                                                                                      -dress with citrus juice or ponzu and serve

                                                                                      3 Replies
                                                                                      1. re: tardigrade

                                                                                        colcannon served with meatloaf and gravy!

                                                                                        1. re: Puffin3

                                                                                          Do you boil the potatoes and peel them after too?

                                                                                          1. re: monavano

                                                                                            I follow HB's method to the letter.
                                                                                            http://www.youtube.com/watch?v=r2zsmH... HUGE difference compared to how I used to make MPs. Then I add the sautéed cabbage/scallions and cooked ham.

                                                                                      2. How come no one mentioned Ukrainian traditional borscht???
                                                                                        stuffed cabbage (cabbage rolls)
                                                                                        cabbage salad (thinly sliced cabbage, green sour apple, cucumber, dill finish with a little bit of oil and apple vinegar and salt of course)
                                                                                        fried / simmered cabage with tomatoes or tomatoes paste
                                                                                        you can also add it to all vegetable stews

                                                                                        6 Replies
                                                                                        1. re: Allenkii


                                                                                          Do you have a good recipe for the traditional borscht? I remember having it and loving it when I was young, but I don't have a good recipe.

                                                                                          1. re: BerkshireTsarina

                                                                                            Here is how I cook it (I am originally from Ukraine and this is also how my mama makes it too):

                                                                                            1. You make good strong stock from Beef bone and meat. I usually make 5 litters at least as borscht at our house never goes bad...

                                                                                            2. When your stock is ready, take meat and bones out, separate meat and cut in bite sizes. Add beet (pealed of course) in long thing strips. I add a smaller beet for large pot. Before putting beats in the broth, sprinkle it with lemon - it will give your borscht very red and lovely color. Also add whole pealed potato. Bring to boil and simmer for 15 minutes or so.

                                                                                            3. While beets are simmering, peal and cut potatoes in bite size (maybe 3 medium for large pot? depends how you like it). After 15 minutes of beats boiling, add potatoes, bring to boil and set timer to 10 minutes. Add salt

                                                                                            4. After potatoes have been boiling for 10 minutes, add finally chopped cabbage. I use a whole medium head for large pot, but again, depends how you like it. Set timer for another 10 minutes. Check for salt as potatoes absorb it

                                                                                            5. When cut potatoes are almost ready and large whole potatoes is ready, you take out whole potato, mash it and put it back into borsch. This will make your borsch rich and silky. I often forget this step but my mom always does it.

                                                                                            6. Also, when potatoes are almost cooked and borsch almost ready, you add "zazharka" (aka fried stuff). To make it, you fry till golden (similar to caramelizing but on high heat stirring occasionally) - finally chopped onions. when onions are golden, add grated carrots and grated raw beet, fry it all, add couple of table spoons of tomato paste, salt pepper. For 5 litter pot, I use one huge onion and one huge carrot and small -medium size beet (so 2 small - medium sized beets in total - one boils and one fries).

                                                                                            7. Now, add #6 into borscht, add back meat, add some fresh dill, bay leaf and couple of allspices, you can also add some pressed garlic, let it boil for a minute or two and its done.

                                                                                            We always let borscht stay for an hour before eating, but its best next day and can last 5 days in the fridge, thus huge pots. Serve with sour cream, bread and garlic on the side :)

                                                                                            Oh and to make the preparation easier, I make broth one day and the rest next day. It looks long, but once you get a hand of it, takes 30-40 minute to make and as I said, can provide dinners or lunch all week long.

                                                                                            Let me know if something does not make sense and I will clarify for you :)

                                                                                            1. re: Allenkii

                                                                                              It sounds absolutely delicious. And perfect for our cold weather. In the next couple of weeks I will try (although I may cheat on the broth, the rest I can manage pretty easily). If problems, I will holler! For the meat could you use any of these cut up: flanken, short ribs, chuck roast?

                                                                                              1. re: BerkshireTsarina

                                                                                                not sure what "flanken" is, do you mean flank?
                                                                                                short ribs and chuck are both good. With chuck roast, i would add one marrow bone as well. Make sure to boil it long enough for the meat to get soft. I boil my stock for 2.5-3 hrs usually
                                                                                                I usually use meaty bones like those, as they have quite a bit of meat as well. You can also use any pork bones (soup will be as delicious), but not chicken


                                                                                                1. re: Allenkii

                                                                                                  Short ribs are sold English cut and Flanken style

                                                                                                  1. re: fldhkybnva

                                                                                                    ah i see, If "flanken style" the same as Korean thinly sliced ones, I would not use it for borscht. We traditionally make borscht from one large piece of meat on the bone or meaty bones, but not smaller cuts like stew meat