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What to do with leftover braised cabbage?

k
katecm Feb 22, 2012 03:36 PM

Hey everyone, I have a good deal of leftover braised cabbage. Nothing unusual, just with red wine and balsamic, etc. But I'm a bit tired of just plain eating it. I'm looking for a way I can reinvent it, perhaps as an appetizer? Or perhaps I was thinking that I could mix it with gorgonzola and use it for a ravioli filling? Since Friday will be meatless, that could turn it into a meal. Any idea would be warmly accepted! Thank you!

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  1. Will Owen RE: katecm Feb 22, 2012 04:21 PM

    I always braise enough to make scalloped cabbage with the leftovers. Drain off any excess moisture, make enough well-seasoned bechamel to coat it well (about a cup per quart of cabbage, more if you want) and top it with buttered crumbs. Half an hour in a 350ยบ oven ought to do it. It was the only way I truly loved cabbage when I was a kid, and it's still a big favorite.

    Braised cabbage and braised sauerkraut combined is a very good dish, though I'd want meat with that. And you're trying to use it up, not add to it! Still something to remember.

    1. perk RE: katecm Feb 22, 2012 04:33 PM

      I think the ravioli idea is a good one. And if you did it on a day other than Friday, you could add some pancetta or bacon or sausage.

      1. mamachef RE: katecm Feb 22, 2012 07:14 PM

        Raviolis would be lovely. You could also make a casserole, layering your cabbage with noodles and a light bechamel.

        1. monavano RE: katecm Feb 22, 2012 07:23 PM

          Egg noodles and mushrooms in lieu of bacon.

          1. prima RE: katecm Feb 22, 2012 09:12 PM

            I'd turn it into a lazy cabbage roll casserole, alternating the cabbage with layers of tomatoes, sauteed onions, and rice, or I'd turn it into Russian Sweet & Sour Cabbage Soup (add dill, tomatoes, raisins, rice, a little sugar, maybe some more vinegar, etc). http://chowhound.chow.com/topics/355405

            1. MGZ RE: katecm Feb 23, 2012 02:28 AM

              Cooked cabbage is a pretty traditional pierogi filling. Not like that's much different than ravioli, but there would be no need to add the gorgonzola . . . .

              1. j
                jvanderh RE: katecm Feb 23, 2012 04:25 AM

                Given the meatless thing, I think I'd throw it into soup so I could add beans and milk or cream. Ravioli or perogi are a good idea too. I love sauerkraut perogi, and I think it would taste similar.

                1. l
                  lidia RE: katecm Feb 23, 2012 06:38 AM

                  The ravioli/pierogies sound good. I was thinking potstickers, which are along the same lines.

                  1 Reply
                  1. re: lidia
                    MGZ RE: lidia Feb 23, 2012 06:46 AM

                    Yeah, there's lots of names for the same basic thing. Anyway you stuff it, . . . there good with me.

                    I will add, however, that my Polish family* used a dough that included yogurt. It makes it a little more difficult to work with, but the texture of the finished dumpling is softer.

                    *Sadly, I think I'm the only one left who's still doing it. Glad I watched the Grandmothers when I was still in my lowercase years.

                  2. happybellynh RE: katecm Feb 23, 2012 09:26 AM

                    Also, I have great luck freezing braised red cabbage every fall. I just defrost, heat and serve for an easy side dish on busy nights. Mine is shredded, so there's no real texture loss... but you may have a different starting point.

                    1. k
                      katecm RE: katecm Feb 23, 2012 10:23 AM

                      Thanks for all the great suggestions, guys! If the pizza on the Bon Appetit cover doesn't tempt me away from ravioli on Friday, I'll do the gratin idea. Much appreciated!

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