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Feb 22, 2012 03:36 PM

What to do with leftover braised cabbage?

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

        1. Egg noodles and mushrooms in lieu of bacon.

          1. 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).