What to do with Cabbage?
I catered a dinner for 60 on Saturday; the menu included cabbage. I have about three heads of cabbage left that was not cooked but it was cut up. So stuffed cabbage is out. I have frozen cabbage before so if all else fails I can freeze for later but would like to use some now.
With the exception of the standard ham & cabbage, egg rolls and dumplings, what can I make with this cabbage? Thanks!
if you like rutabaga, i make a cabbage and rutabaga dish that i (and mom) love.
one head of cabbage, chopped, one large-ish rutabaga, cubed in about 1/2" cubes. sweat some chopped bacon in a big stock pot, then when it's pretty much rendered, add in the rutabaga, and cook till half-way tender. then add in the cabbage, add about a cup of water (check during simmer to make sure you're not going to scorch the bottom), and maybe a heaping teaspoon of salt, cover and simmer till cabbage is cooked tender but not mushy. makes your kitchen smell, but it is goo--oood. sometimes i splash on some texas pete pepper vinegar when i serve it.
Cabbage rolls or cabbage pockets are delicious and freezable -- seasoned ground beef, seasoned sauteed cabbage with garlic and onions, stuffed inside bread dough and then baked. You can eat them them with marinara sauce or ketchup or NOTHING. They are super filling, delicious, and comforting.
shred it thinly. steam. meanwhile, in a skillet melt some almond or peanut butter with a bit of water, add chinese chili sauce, sesame oil and chopped garlic and scallions. saute briefly. add the cabbage and stir to coat. you can have this as a side, or add diced cooked chicken or scrambled eggs for protein.
One dish for last Saturday's dinner was a delicious cabbage recipe from this month's COTM, "All About Braising." it's for red cabbage but you could sub regular green cabbage.
Here's my report of the dish:
Red Cabbage with Maple & Ginger, Pg. 63
This was absolutely wonderful! Easy to prep, easy to cook, and the result was delicious. What's not to love: bacon, chopped onion, chopped tart apple, grated fresh ginger, cider vinegar, 2 Ts maple syrup, and a lovely red cabbage sliced thinly. All that comes together, after sautéing one ingredient at a time, and gently braises for 20 minutes. The result is a sweet-tart fabulous accompaniment for roast pork.
Here's a slaw from Bon Appetit Y'All. There are other cabbage recipes in each of the BAY'A threads...
Classic Cole Slaw, Ch. 2: Salads and Slaws, Pg. 35
Apparently this is a classic slaw in Georgia. There are 3 kinds of southern slaws:
BBQ from western North Carolina, Mustard slaw from western South Carolina &
eastern North Carolina and this Classic one....
The dressing is made first and consists of:
1/4 cup sugar - I used less
1/2 cup mayo - I used TJ's organic..she recommends her homemade on pg. 282
1/4 cup buttermilk
juice of 1 lemon
1 T apple cider vinegar
1 t grated Vidalia onion - I used a large white
1/2 t dry mustard - I used Penzey's "Oriental"
about 2 cups cored & shredded red cabbage...
2 cups green cabbage...I used all red cabbage
1 shredded carrot
Kosher salt & FGBpepper
Everything except the cabbage and carrot is combined in a large bowl and
whisked till smooth. The cabbage & carrot are then added, mixed well and
seasoned with salt and pepper.
Cover the bowl with plastic wrap and refrigerate for 2 hours before serving.
Taste & season with S & P if necessary.
Ms. Willis recommends using this slaw with Pulled Pork Sandwiches, pg. 81, but I
served it with the Catfish Sloppy Joes from the Fish book which is the current
COTM. I'll be making this cole slaw again.
I make Deborah Madison's Cabbage and Rye Panade and it's delicious. alixschwartz posted the recipe on another thread so I've pasted it below.
Posted by alixschwartz Jul 01, 2008 02:05PM
"Just had this last night: it was wonderful. Used Semi-freddi's rye bread (for those of you in the Bay Area), sliced thick.
Deborah Madison's Cabbage & Rye Panade
1 clove garlic and some butter for the dish
She calls for 3-4 cups of her Herb & Garlic broth or her basic vegetable stock made with 6 extra cloves garlic and 6 large sage leaves. So however you want to achieve the flavor...
3 T butter or olive oil
1 small onion, thinly sliced
1/2 t juniper berries, crushed
2 T coarsely chopped sage
2 lbs cabbage, quartered & sliced into ribbons
salt & pepper
4 slices rye bread with caraway seed
1 c grated Gruyere
Preheat to 350. Rub a gratin dish with the garlic clove, then butter it. Prepare your highly seasoned stock.
Heat butter or olive oil in skillet and fry the onion, juniper, and sage until onions begin browning. Add cabbage, 1 tsp salt, and 1/2 cup water to the pan and cook til cabbage is tender and browned in places, approx 20 min. Turn it occasionally during cooking with tongs. Taste for seasoning, correct if necessary.
Place half the cabbage into the dish, top with the rye bread, then layer on the gruyere and finally the remaining cabbage. Pour the broth over all and bake for around 45 minutes, until it's bubbly and the cabbage edges are browning. Spoon it into soup dishes and be sure to ladle some of the garlicky broth into your bowl."
I always read raves about Molly's braised cabbage: http://www.ajc.com/eveningedge/content/living/food/0305/greencabbage031005.html
Haven't tried it myself.
-stir fry with garlic, red pepper flake, and douse in a little vinegar (my friend swears by this
)-you could make a deconstructed stuffed cabbage casserole, using the usual ingredients and layering as in a lasagna
-pierogi casserole? http://www.grouprecipes.com/29729/pie...