Staring at a pile of shredded cabbage, what salad should I make?
Hi all, I have about four cups of shredded cabbage and want to turn it into a salad or three to eat over the next few days. What would you do with it?
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pepper_mil
May 27, 2012 10:02 AM
Wow, I will definitely be revisiting this thread to try more of the ideas.
I made two slaws - one with apples and one with dried cranberries and pepitas and sesame seeds. I then sauteed a bunch of it and served some spicy bean and potato hash over top, with a couple of spoonfuls of greek yogurt on the side. This was my favourite. I ended up tossing the last of it (again sauteed) with a little bacon, mushrooms, and whole wheat pasta. Pretty good too.
The cabbage was a surprisingly useful and economical thing to have in the fridge, so will definitely be keeping it on hand more.
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Klary
May 25, 2012 06:06 AM
tahini dressing (tahini / lemon juice / bit of olive oil / salt and pepper / some crushed cumin and coriander / sour cream / enough water to make a pourable dressing), some raisins, toasted pine nuts or almonds, chopped fresh coriander.
works particularly well with shredded red cabbage, but also delicious with other cabbages. -
RealMenJulienne
May 25, 2012 04:41 AM
I would stir-fry it. Heat up vegetable oil in a skillet, then briefly cook lots of smashed garlic until fragrant. Add cabbage and stir fry over high heat until it begins to brown, then add red pepper flakes to taste. At this point there will be a bit of crust forming on the pan so add 1/4 cup of water or stock to deglaze, then turn heat to medium, cover and steam until tender. Finish it with salt and a dash of mild vinegar to taste. Four cups should make enough for a side dish.
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I got this recipe in an email yesterday and can't wait to try it.
Asian Coleslaw
1/3 cup orange marmalade
1/4 cup rice vinegar or white wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 1/2 teaspoons grated gingerroot
1 teaspoon salt
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
4 medium green onions, chopped (1/4 cup)In large bowl, mix all ingredients except coleslaw mix and onions until well blended. Stir in coleslaw mix and onions.
Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours.›4 Replies-
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re: magiesmom
scubadoo97
May 23, 2012 08:15 PM
the third cup marmalade could certainly put it over the edge but as a sweet coleslaw orange marmalade sounds interesting along with the Asian flavors. Sweet and bitter can play well together.
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re: bythebay
goodhealthgourmet
May 21, 2012 04:28 PM
speaking of guac, avocado puree thinned out with a little olive oil and lemon or lime juice makes a great mayo substitute. season with salt & pepper and whatever herbs you're feelin' at the moment, and you've got slaw dressing!
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huiray
May 21, 2012 03:33 PM
As another poster said, 4 cups is not much at all.
One thing I would do with it is make simple chicken & cabbage soup. Three or four chicken legs, or a couple of thighs, some smashed garlic maybe, salt, simmer for 15-20 min or so; then add the cabbage (all of it), simmer to desired tenderness (5-10 min is plenty!). Add parsley if desired. Eat.
Is the cabbage really finely shredded, I mean really finely? If so, it would be a great accompaniment - raw - for something like warm crispy tonkatsu...
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goodhealthgourmet
May 21, 2012 01:46 PM
the beloved Bon Appetit Super Slaw. i add a little heat and toasted sesame to mine.
http://www.epicurious.com/recipes/foo...›3 Replies-
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re: magiesmom
goodhealthgourmet
May 23, 2012 07:17 PM
definitely, though i'd add a little toasted sesame oil to amp up the flavor. or you could use sunflower butter!
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tcamp
May 21, 2012 01:31 PM
I just ran across this recipe in the Lee Brothers' Simple Fresh Southern and am going to make it for dinner tonight. I don't have red cabbage so it will be all green.
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Isn't there a cabbage/ramen salad out there? I've had them at pot luck's and liked them. Kinda "kitchy" but nice and crunchy. My husband isn't a fan of cabbage, so I haven't made it at home.
You could do a cabbage/tomato/onion soup and freeze it in appropriate serving sizes.
Combine with browned ground pork seasoned with garlic, ginger, pepper, 5 spice pwdr, some onion, even shredded carrots and make dumplings/eggrolls.... -
greygarious
May 21, 2012 12:21 PM
Four cups shredded is not very much. It will decrease in bulk as it cooks or marinates. You should make a simple slaw, or braise it with onions, garlic, and balsamic vinegar for a couple of portions of sweet/sour cabbage. One of my standard soups is made by braising diced kielbasa, adding onion, then when the onion is browning, garlic, chicken stock, cabbage, sliced peeled apple (and/or apple cider), rice or beans, and caraway.
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Many years ago a friend of mine was a missionary in Belize in a village with no refridgeratin and they made this slaw as a side. I make it to this day.
Shredded cabbage
White vinegar
veggie oil
Lawry's seasoned salt and pepper
Chopped fresh tomatoes
Chopped cukes, peeled and seeded
Pinch of sugar is optionalVery simple. You can mix it up with another vinegar an different oil.
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We started making mayo-free cole slaw years ago (hot weather, and kids who didn't like mayo): shredded cabbage, red peppers, onions, garlic, and sometimes celery or fennel, tossed with olive oil and red wine vinegar or lemon juice. The trick is to cut everything up the same way - julienne. The next day any leftovers hit the wok and make a tasty side. I do sometimes substitute sesame oil for the olive, and add some sesame seeds and hot pepper flakes - nice over rice.
›2 Replies-
re: elenacampana
Yeah, I love vinegar-based cole slaw--feels much more like I'm eating vegetables. I do a simpler one, though--just shredded cabbage and carrots, olive oil, wine vinegar, a little sugar, celery seed, sometimes caraway, and salt. Yum! And it only gets better the longer it stays in the fridge.
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re: elenacampana
I have been making that kind of cabbage salad for years. The essentials to the dressing being olive oil, red wine vinegar, black pepper and salt. Celery and garlic fit in. We are not into mayo here. You are right that sesame oil is a good variation. How about using Napa Chinese cabbage with the sesame oil and maybe a few bean sprouts to get an "Asian" salad? I have made salads based on Chinese cabbage. Get a little finely diced ginger into it or some ginger juice. I have a ginger grater for that
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I've got Asian on the brain as well.....this Burmese Ginger salad is spectacularly good. :)
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mamachef
May 21, 2012 08:38 AM
Ginger Cabbage is delicious - sprinkle cabbage w/ fresh chopped or dried ginger, squeeze a couple of lemons over it; salt and pepper, and toss. Put in bowl; weight down with a plate, and let sulk for a day. Next day, toss, sprinkle w/ toasted sesame seeds and serve. Good stuff.
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Asian Style.......Slaw with rice, vinegar, soy sauce and sesame oil.....or salad with peanut dressing. For the latter, I like the addition of a little heat either with pepper flaked or some type of sliced fresh hot peppers.
Edit: I also like cabbage with Japanese Ginger/Daikon/Carrot Dressing.
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