HOME > Chowhound > Home Cooking >

What to do with leftover braised cabbage?

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!

  1. Click to Upload a photo (10 MB limit)
  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!

                      Show Hidden Posts