HOME > Chowhound > Home Cooking >

Discussion

All things Cabbage

All nationalities use cabbage in some way, so please share your family dishes.

Maybe you don't even like cabbage, but if you just hang around here, you might change your mind. Chow people can do wonders.

Perhaps it is just a throw together type thing, no recipe, but great tasting. Maybe it is something you sneak into the kitchen & make when no one else is around.Those are the really fun dishes that need sharing with the rest of us.

Here are some ideas to get your mind in gear

main dish (including beef, pork or whatever)
side dish
cold dish
salads
pickled, fermented, rolled (recipes for these too, please)

This is a good dish-

Sladky Zeli (sweet & sour cabbage - Czech origin)

2 lbs cabbage
2 T shortening
3 slices bacon, cut in small pieces
2 T sugar
1 med onion, chopped
1 t salt
black pepper
flour
vinegar (of your choice)

Cut cabbage like coarse slaw, sprinkle with salt & set aside.

Melt shortening. Add sugar to the oil & stir over medium heat until light brown.

Drain cabbage & add to sugar mixture along the onion, chopped bacon & black pepper. Stir gently until everything is mixed up.

Cook until crisp/tender (not mushy). Add a little water if not moist enough.

When done, add a couple splashes of vinegar (I use malt vinegar) or more if you prefer.

Sprinkle with a little flour to thicken. Cook only long enough to cook the flour. This dish is not meant to be cooked a long time to where it becomes soggy.

Good served over mashed potatoes. I add chopped green onion (top & bottom) to the potatoes just before they are finished cooking.

I fix baked beef spare ribs to go along with this sometimes.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Molly Steven's Braised Cabbage is my go-to - really delicious and simple.

    7 Replies
    1. re: jeanmarieok

      That recipe was pretty much a whole lot of hoopla for nothing.

      1. re: NanaMoussecurry

        Can't believe you're saying that. What didn't you like about it? Did you make it as directed? Did you cook it until it caramelized around the edges? I LOVE that dish. Everyone I've served it to has loved it. Just really hard for me to believe that someone could be so dismissive of it.

        1. re: JoanN

          Yes I did make it "as directed"....

          It added superfluous steps (and wastes foil) to a super basic way to cook cabbage (I braised cabbage long before stumbling upon that recipe) but because people kept raving about it on Chow I tried it and it was pretty meh. Not awful, just so average.
          The rest of that book is also overwrought.

          1. re: NanaMoussecurry

            If you're going to hate on something, at least provide something that you think is better. If you have a braised cabbage dish that puts Molly's recipe to shame, we're all ears.

            1. re: SocksManly

              I do have one that's way better, It involves braising spanish or portuguese chorizo alongside the cabbage . Obviously you might find this unbelievable.
              If disagreeing with something is now "hating" then don't hate on me?

              1. re: NanaMoussecurry

                We'll defend Molly with every butter knife we have.

          2. re: JoanN

            I really liked it. It was 'basic' - as far as not having a lot of ingredients, etc. But the end result was very delicious, and we really enjoy it.

      2. I love cabbage, but don't even have a go to. I will now be able to follow this thread.

        Thanks!

        1. We love to roughly chop plain ole green cabbage, place in a big pan with chicken broth, and plenty of salt and pepper, then place sliced onions and various cuts of pork on top and smoke until the meat is cooked. We've done sausages, pork loin, chops, ribs, country style ribs, roasts. I usually leave the meats to the others and enjoy a big bowl of porky, salty, cabbagey goodness.

          5 Replies
          1. re: tracytrace

            smoke? you mean in a smoker? I can see what you mean about the cabbagey goodness....

            1. re: GretchenS

              Yah, it's just a simple Masterbuilt electric smoker. We knew/still know pretty much NOTHING about smoking, so we just keep putting any and everything in there. The cabbage has been one of the nicest surprises.

              1. re: tracytrace

                that sounds delicious -- reminds me of a flavor you'd get from the "swamp cabbage" made in huge vats over hickory fires down in florida. YUM. (swamp cabbage is basically huge hearts of palmetto palm).

            2. re: tracytrace

              How "wet" is the cabbage when it goes in the smoker? I would love to try this sometime soon!

              1. re: dkenworthy

                I've done it really wet, like covered with broth up to the top of the cabbage, and with only a little sort of drizzled over. I preferred the "really wet," because my husband could use a slotted spoon to strain out some drier cabbage, while I could fill up a bowl with yummy slurpy broth, plus I use the leftover broth for cooking ramen, which is pretty tasty.

            3. Am looking for a slaw recipe that is not mayo or cream based. I tasted the best slaw at a roadside barbeque joint. It had the usual chopped onion, finely chopped carrots. It had a hint of oil, & subtle tastings of horseradish & other spices, maybe celery seed or celery salt. Do you have that recipe or one close to it?

              Also, many years ago my mama would fix some sort of rolled cabbage mixture. Hamburger meat, rice (don't remember if she added cooked or raw rice. Rolled this mixture in some cabbage leaves & poured a tomato base mix (canned tomatoes, tomato sauce or whatever)over. Sprinkled buttered bread crumbs & baked in a small pyrex dish. Other spices were used, but I was too young to remember what they were. Would sure like that recipe if you have it. Seems to me the sauce was a sweet/savory type, perhaps brown sugar in there.

              2 Replies
              1. re: cstout

                This is our family's go-to for no-mayo or cream slaw - yum!:

                http://www.latimes.com/features/la-fo...

                1. re: elenacampana

                  Yes, the 3 cabbage slaw sounds wonderful. I like the addition of savoy cabbage. Never ate savoy cabbage & often wondered how I could use it, I think I will make this recipe for the 4th of July.

                  Thanks for the link.

              2. Mayo/creamless slaw... pepper hash. Grated cabbage & bell peppers (I use food processor for this job). Vinegar, sugar, salt, maybe celery seed... couldn't hurt. You can probably google more precise recipe or I can dig it up for ya.

                When I was a kid, had "old" neighbors. Thinking back they couldn't have been THAT much older than Dad cuz their 14-15 yo daughter babt-sat us when I was about 8-9. Anyway, Mrs. Bledsoe mad "fried cabbage". Recipe similar to the "sweet & sour" posted here, but I don't remember and sugar.

                5 Replies
                1. re: kseiverd

                  Your slaw sure sounds like what was served many years ago at Church picnics, simple, yet oh so good on a hot day with that barbque chicken & pinto beans & 2 slices of white bread. And if you were lucky, you were handed a spear of Miss Creech's homemade pickles, although they went very fast, just another reason to be first in line.

                  Didn't everything taste so much better back then? Just think, that cabbage in the slaw was probably picked from the field the day before & made by ladies grating big piles of veggies that evening - their contribution to feeding the throng of people making a bee line for the reception hall for some good food.

                  Excuse me, just thinking about cabbage brings back oh so many long forgotten memories. Hot kitchens, vegetables piled on the back porch, waiting to turn into glistening jars of winter treats. Evenings spent on the front porch (where it is the coolest), shelling, peeling, paring, shucking. Busy hands, quiet noises, making connection with your food & your loved ones. Lugging the big crock bowls of vegetables back into the kitchen, covering them with fresh laundered feed sack towels & calling it a night. The next day will start very early & the kitchen will be very hot with big pots of boiling water, rattling jars & wonderful aromas.

                  1. re: cstout

                    Thank you for the lovely memories!

                    1. re: cstout

                      Poetic. I just went back in time to late summer evenings in my teens. Three generations on the porch - "shelling, peeling, paring, shucking"

                      Miss my Grandma Jessie.

                      1. re: nlgardener

                        dkenworthy & nlgardener, I think all of us here have those kinds of memories tucked away in our heart of days & loved ones gone by. It was if was only yesterday.