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Ideas for Cabbage

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MRyerson06 Mar 26, 2012 12:48 PM

I have a lovely head of cabbage I intended to make for St. Patty's and never did. Any ideas what to do with it other than cole slaw?
I'm thinking of a cabbage and pasta dish but is will the textures be off?

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  1. monavano RE: MRyerson06 Mar 26, 2012 03:32 PM

    Yep, haluski. It's cabbage and egg noodles. Saute up some shredded/chopped cabbbage, onions, bacon bits and maybe a little garlic. Tossed with cooked noodles and toss in some butter. I also like to add a bit of chicken stock.
    Also cabbage gratin, stuffed cabbage rolls, vegetable soup.

    1. Hank Hanover RE: MRyerson06 Mar 26, 2012 04:00 PM

      You could make some variation of colcannon, which is a butter rich mashed potatoes with cabbage and ham. You could do the classic or use some kind of bacon or prosciutto instead of the ham.

      You could do this casserole. It tastes like cabbage rolls without the work of rolling.

      Cabbage Casserole

      Ingredients

      ½ head cabbage
      1 lb ground beef
      1 onions, chopped
      1 bell peppers, chopped
      2 stalks celery, chopped
      1 tablespoon garlic, minced
      1 (14 ½ ounce) cans diced tomatoes
      1 (15 ounce) cans tomato sauce
      2 cups cooked white rice
      3 cups cheese, grated

      Directions

      1. Chop cabbage and place in bottom of large buttered casserole dish, put aside.
      2. Saute onion, pepper, celery & garlic in a little olive oil for a couple of minutes or so add ground beef and continue to cook until beef is browned. Remove from heat and pour off all oil. Fold in tomatoes, cooked rice and 1/2 can tomato sauce.
      3. Spoon 1/2 rice mixture over cabbage. Sprinkle 1/2 of cheese on top. Layer remaining 1/2 of rice mixture. Pour remaining tomato sauce over mixture and top with remaining grated cheese. Bake at 350F for 45 minutes to one hour.

      1. m
        MRyerson06 RE: MRyerson06 Mar 26, 2012 04:49 PM

        Thanks, all!

        1. The Professor RE: MRyerson06 Mar 26, 2012 05:12 PM

          All of the above are great.
          Also consider some humble, eastern European style cabbage and tomato soup.

          2 Replies
          1. re: The Professor
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            gonepoopin RE: The Professor Mar 26, 2012 05:22 PM

            "Another favourite recipe from this book [Andrea Nguyen's "Into the Vietnamese Kitchen"] is a half head of cabbage stir fried with fish sauce and an egg and a few cloves of smashed garlic. If you don't have a wok, sub in a soup pot - the point is, it has enough space so the cabbage isn't spilling out over the edges every time you try to stir it. Just heat up the pan good and hot, add in 2 tbsp oil and fry the smashed garlic cloves until fragrant. Stir in half a cabbage head (about 4 c, any kind of cabbage) cut up into ribbons and cook until crunchy-tender, stirring frequently. Add in 1 tbsp water at start of cooking, another if it seems like it might be sticking. Season with a lot of freshly-ground black pepper. When the cabbage is done to your liking, stir in 2 tsp fish sauce and one lightly beaten egg. Toss the cabbage rapidly until the egg begins to set into a custardy sauce. Serve immediately with rice. If you want a more substantial dinner, fry in some slivered five spice tofu or some bacon or some ground meat at the start. But it's damned good just by itself. It's even damned fine as a leftover at room temp for lunch the next day. Cheap, filling, tasty, done in fifteen minutes and every ingredient easily available on the way home from work." -By plum on Mar 12, 2007 08:01 PM

            1. re: gonepoopin
              The Professor RE: gonepoopin Mar 29, 2012 08:05 PM

              That sounds incredibly great.
              I'm definitely going to give it a try...thanks for sharing it!

          2. m
            magiesmom RE: MRyerson06 Mar 26, 2012 05:20 PM

            google Molly Stevens' world's best braised cabbage.

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              escondido123 RE: MRyerson06 Mar 26, 2012 05:24 PM

              Quarter and core, steam until tender; drain. Toast thick slices of sturdy bread until quite brown, rub with raw garlic both sides, drizzle with olive oil and salt and pepper. Put on plate, put cabbage or top with more olive oil, salt and pepper and a wedge of lemon for those who like it. Serve with glass of red wine, knife and fork.

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                fourunder RE: MRyerson06 Mar 26, 2012 06:03 PM

                Braised with butter and bacon.....

                1 Reply
                1. re: fourunder
                  Crockett67 RE: fourunder Mar 27, 2012 05:24 AM

                  I second that, but you don't even need the bacon. Buttered seasoned cabbage goes great with pork. Or mix it in with mash potatoes to make champ.

                2. Hank Hanover RE: MRyerson06 Mar 26, 2012 06:53 PM

                  This recipe looks really interesting. I am going to cook it soon. If you don't have pancetta, I'm sure bacon would work fine.

                  http://www.foodnetwork.com/recipes/gu...

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                    ricepad RE: MRyerson06 Mar 26, 2012 07:33 PM

                    Joe Carcione Special: Shredded cabbage sauted with a sliced onion until just limp, topped with a basic marinara sauce, with a sprinkling of parmesan. Couldn't be easier.

                    1. RUK RE: MRyerson06 Mar 26, 2012 07:51 PM

                      Saute chopped cabbage with chopped bacon. I usually add some beer to prevent scorching. Boil peeled and "chunked" potatoes in saltwater, drain. Combine cabbage and potatoes, add LOTS ( truly lots) of pepper, add Caraway seeds and then salt to taste. Serve with some nice Bratwurst.

                      1. greygarious RE: MRyerson06 Mar 26, 2012 09:06 PM

                        You'll find many excellent ideas in the threads listed below the replies to this one. As a single person, I have discovered that a head of cabbage will stay fresh for months if when you use it you take the time to remove the number of leaves you need from the outside, rather than cutting into the head. It's okay to slice through the bottom of each leaf to free it from the core before removing it. Just keep the head wrapped in plastic in the crisper drawer.

                        I add cabbage to lots of soups that don't generally call for it, like chicken barley, and recently used it in French onion soup (along with beans and mushrooms) because although I love onion soup, it's not filling enough to be a whole meal. (I realize at this point it can no longer be called FOS.) And as I've posted numerous times, my secret ingredient in meatloaf and meatballs is wilted shredded cabbage, or coleslaw. It disappears into the meat, imparting moisture and tender sweetness. If you see it at all, you'd think it is onion.

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                          ErnieD RE: MRyerson06 Mar 26, 2012 09:32 PM

                          Marcella Hazan's smothered cabbage is amazing. Just the cabbage component from this dish:

                          http://www.thewednesdaychef.com/the_w...

                          Sweet, delicious, and usually inexpensive. The cook time is long but it's all hands-off.

                          3 Replies
                          1. re: ErnieD
                            nofunlatte RE: ErnieD Mar 27, 2012 03:57 AM

                            Hazan's smothered cabbage is astounding--good call, ErnieD. I'd forgotten about it. Now it looks as if I will have to make it this weekend! The Molly Stevens braised cabbage recipe suggested upthread is also very good.

                            1. re: nofunlatte
                              monavano RE: nofunlatte Mar 27, 2012 05:43 AM

                              Not sure if the Steven's recipe above is (savoy) cabbage braised with St. Marcelin cheese, but I love that one. Although, the stinky cheese might not be everyone's cup of tea.

                            2. re: ErnieD
                              Caitlin McGrath RE: ErnieD Mar 27, 2012 09:19 PM

                              Yes! My favorite braised cabbage is Marcella's smothered cabbage, Venetian style. So simple - olive oil, onion garlic, vinegar, salt, pepper - and so good. Sliced very thinly, the cabbage becomes incredibly tender. It makes a great bed for braised dishes, too.

                            3. mcel215 RE: MRyerson06 Mar 27, 2012 03:44 AM

                              I found this in the NYT and it's on my "to try" list. I love cabbage too.

                              http://dinersjournal.blogs.nytimes.co...

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                                MRyerson06 RE: MRyerson06 Mar 27, 2012 06:21 AM

                                You guys all the best. These all sound incredible. I wish I had more than one cabbage, now! I'll let you know what I do!

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