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Brilliant ideas for a whole head of red cabbage?

Thoughts? Not really interested in pickling it or anything. I'd prefer to use it all up in a delicious salad or slaw or something, or perhaps a cooked dish of some sort. We're vegetarian BTW.

I also have tofu I could use up, as well as couscous, brown rice, quinoa, etc (but I don't HAVE to use up these items). I'm going to use this up tomorrow night, so I could also stop by the store.

Thanks in advance!!

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  1. just a week or so ago i took red & green cabbage, sliced them thin (almost a whole head each), then sauteed them butter and added salt, pepper, and a little bit of sherry at the end to braise and add sweetness. could not get enough of this stuff. sweet/crunchy/silky - yum.

    1 Reply
    1. re: mariacarmen

      delicious.. can even add some thinly sliced onions and saute them beforehand. It's apple season, so lately I've been adding a sliced apple, apple cider, and a splash of cider vinegar. I can eat the whole pot, even better b/c husband hates cabbage.

    2. How about German-style braised red cabbage?

      Sauté some onion in lard/bacon fat/duck fat/butter if you must until translucent, add the shredded cabbage & a shredded apple, some cloves, a bit of water. Cover and cook till soft. Great with pork roasts or venison.

      ETA: Salt might be good, too (forgot to mention, cuz who doesn't salt their food, save for Harters?).

      12 Replies
      1. re: linguafood

        Also add thinly sliced onions and red wine vinegar. Delicious!!!

        1. re: RichK

          The onion is already in there. And yeah, totally forgot about the vinegar, duh.

          1. re: linguafood

            Definitely don't forget the vinegar or it'll turn an unappetizing dull blue-ish color - the acid keeps it purple. Add at the beginning of cooking as well as adjusting for the right sweet/sour taste at the end...

            1. re: MikeG

              I sometimes use a sploosh of balsamic instead of rwv, which is nice, too.

              Can't wait till it gets really cold around here and that stuff's on the table. Along with some slow-roasted pork. Schmecksville.

        2. re: linguafood

          Braise - as lingua's but with crushed juniper berries and a good splash of gin. No salt (as I don't use it). No cloves either - cos I don't like them.

          I've been known to use cranberries instead of the apple.

          Sort of thing I make a big batch of and freeze in portions.

          1. re: Harters

            I do red wine, vinegar, broth, apples and onions, and red currant preserves. A few juniper berries if I have. The preserves are key.

            1. re: coll

              Coll, do you think I can make this with green cabbage? I have some red currant preserves sitting in the fridge for ever and would love to use them. Also have big chunk of green cabbage left over after making a salad that another Chowser suggested - simple and yummy.

              1. re: herby

                I don't think this would work with green cabbage - the flavors are just too different.

                I'd sauté in butter with some onions & maybe add some cream & nutmeg, or shred as a slaw.

                1. re: linguafood

                  Thank you! Apple could work, no? along with onion. Maybe cranberries?

                  1. re: herby

                    You can certainly try, but I find that green cabbage works much better with a savory flavor profile. It's great in slaws or stews, or a roll -- as done in the fatherland: http://en.wikipedia.org/wiki/Cabbage_...

                    For full disclosure - I'm not a sweetie, so only like a sweet flavor in few non-dessert dishes.

                    1. re: linguafood

                      I am not a "sweetie" either:) Maybe I'll make a kraut - have not had a homemade kraut in a long while. For some reason I am not a big fan of stuffed cabbage.

          2. re: linguafood

            I'll second the recipe that lingua gave, but adding some caraway seeds, and cloves could be replaced by juniper berries. I even like it just alone at times--though it is better as an accompaniment.

            1. Braised red cabbage with chestnuts is yummy - here's a link to a good recipe:
              http://www.vegalicious.org/2008/01/15...

              1. You can definitely do a red cabbage and quinoa salad with blue cheese, shallots, maybe apples and or fennel, some nuts and a lemon vinaigrette. Or perhaps a shaved red cabbage and shaved brussels sprout salad?

                1 Reply
                1. re: katecm

                  oh, that sounds so good. Going to get fennel and apple at the store. thanks for the ideas everyone!!!