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What to do with leftover braised cabbage?

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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 350º 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). http://chowhound.chow.com/topics/355405

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

                  1 Reply
                  1. re: lidia

                    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. 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. 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!