HOME > Chowhound > Home Cooking >

Discussion

Ideas for Cabbage

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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. 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. All of the above are great.
          Also consider some humble, eastern European style cabbage and tomato soup.

          2 Replies
          1. re: The Professor

            "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

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

          2. google Molly Stevens' world's best braised cabbage.