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What goes with cabbage?

r
Rheta Dec 27, 2009 07:44 AM

I have about 3/4 head of a cabbage I thought I would use for tonight's dinner. I though I would shred and saute(unless anyone has some other ideas). What would be good to go with the cabbage? I'm greatful for all ideas and suggestions. Happy New Year!

  1. goodhealthgourmet Dec 27, 2009 07:50 AM

    if you look directly below my reply, you should see just some of the many previous threads about cabbage. perhaps if you scan through those, one of the recipes or pairings mentioned will inspire you?

    also, should we assume it's green cabbage since you didn't specify?

    if you want to turn it into a major component of the meal and you still have a sufficient number of large leaves intact, make stuffed cabbage rolls - one of my favorite winter comfort meals.

    1. Cherylptw Dec 27, 2009 08:06 AM

      Are you wanting entree ideas to go with the cabbage? Roast chicken, ham, oven cooked kielbasa with potatoes & cabbage, stuffed cabbage with beef or pork & rice in a tomato sauce; chicken & dumplings with cabbage; vegetable soup, etc.

      One of my favorite ways to cook the cabbage is to render down some bacon, thinly slice potatoes & onions..cook down the potatoes & onions in the fat then add some cabbage and cook it all down until its crispy and caramelized..crumble up the cooked bacon and stir in at the end....

      2 Replies
      1. re: Cherylptw
        r
        Rheta Dec 27, 2009 10:06 AM

        This one sounds really good and simple as well! Thanks.

        1. re: Cherylptw
          cookieluvntasha Dec 28, 2009 06:38 AM

          My mom used to make this dish when I was growing up. My husband will not eat things like this, so I really miss it. If we didn't have potato for some reason, my mom would use buttered elbow mac and prepare the same way. Both ways are delicious.

        2. s
          soupkitten Dec 27, 2009 08:06 AM

          pork. amazing trans-world pork and cabbage.

          1. w
            wattacetti Dec 27, 2009 08:10 AM

            Foie gras (seriously). Alain Senderens won a Michelin star with a foie gras that's wrapped in cabbage. Outside of that, pork in many variations.

            Since you're specifically mentioning a 3/4 head, I'm assuming that you've already cut into the cabbage so most of the recipes requiring whole leaves (e.g. the foie gras and the cabbage rolls) are probably out.

            You can also make a variety of cabbage soups, including garbure, a semi-freeform south-west French soup which uses duck or goose fat as its starting flavoring agent. The last one I had included duck confit, pork, haricots tarbais, leeks, potato and other goodness.

            1. greygarious Dec 27, 2009 08:15 AM

              If you braise cabbage with onion, apples, vinegar, and herbs/spices, it goes well with chicken or pork.

              Braise it with onion and chicken broth, plus caraway, in a lot of butter and it goes with fish. When Jasper White was doing the Legal Seafood menus, I had a wonderful dinner there of seafood sausage with braised cabbage and boiled potato.

              1. todao Dec 27, 2009 08:44 AM

                My Bessarabian German grandmother used to sweat down some chopped onion in butter, then add shredded cabbage to the onion and tossed in either some fennel or dill (depending on what she had on hand) and cooked it until it was tender crisp, then she topped each serving with some small freshly browned crisp bread cubes.
                If you have 3/4 head of cabbage and it's intact as a head, you could core the head and disassemble it, then reassemble it in layers with a meat/rice etc. mixture on each layer so that the finished product looks like a full head of cabbage (I par boil the cabbage leaves a little bit to make them more pliable) and wrap the whole thing in foil (open at the bottom to allow liquids to drain) to bake it. Makes a very nice presentation, topped with a bit of the cooking liquids and perhaps mixed with a bit of tomato sauce.

                1. chowser Dec 27, 2009 09:05 AM

                  This is far better than it sounds and is such a good, quick all in one dinner. It's cabbage, bacon and egg noodles. I use more bacon than the recipe calls for.

                  http://projects.washingtonpost.com/re...

                  2 Replies
                  1. re: chowser
                    r
                    Rheta Dec 27, 2009 10:05 AM

                    Chowser, that's the perfect recipe! Although I didn't specify, I wanted something really simple but flavorlful, epmphasis on simple. This fits the bill. Thanks! And thanks to everyone else for their delicious ideas!

                    1. re: chowser
                      todao Dec 27, 2009 10:11 AM

                      A winner - I'm gonna have to give that one a try myself. Thanks "chowser"

                    2. h
                      Harters Dec 27, 2009 10:27 AM

                      Pork or sausages for a meat ideas.

                      Mashed potato for "bubble & squeak"

                      1 Reply
                      1. re: Harters
                        s
                        sarge Dec 29, 2009 02:29 PM

                        Here's Sarge's take. Get a variety of fresh sausages, brats, whatever and good hot dogs. Put maybe 1 or 2 (you want 5 or 6 sausages) of each sausage in a dutch oven and brown them off and cook them most of the way through. You probably need to add about a tbs of olive oil if your sausages are lean. You probably can't really overcook them unless you try. Put in a large onion sliced, plus maybe a little one too. Remove the sausages when they are about finished, keep cooking the onions and throw in the hot dogs. Braise all that until the hot dogs are about cooked through, maybe 3 minutes. Pull out the hotdogs and thronw in a cut up head of cabbage. Cut up into whatever size you want. I like 1/8ths. Braise all this down for a while, 30 minutes or so. Get some brown on your cabbage. Taste and season w/ salt and pepper, and cook a few more minutes to check seasoning. Then put all the sausages and dogs back in, put the lid on and cook another twenty minutes or so until the cabbage is done the way you want ( longer or shorter depending on how you like your cabbage). You can add about a half bottle of good beer, or a little vinegar, or balsamic during the last half of the cooking. There's no rules.

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