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)
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
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.
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.
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.
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.
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.
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.
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.
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.
I really love lacto fermented cordito (spiced cabage) as a condiment and on things you would normally just use lettuce for (tacos, bugers, etc). It is good with any latin american foods and along side salsa (I make my cordito with cumin seeds).
Any lacto fermented cabbage is tasty though, from kraut to Kimchi.
I have never tasted cordito or Kimchi, although I have heard the Chow people speak of both quite dearly.
Cabbage is just so darn good & I love fermented / pickled things, so you have got my taste buds wanting cordito & Kimchi right now!
Am off to see where I can become acquainted with these tidbits. If you have a link or recipe, please let us know.
Being of Russian decent, I grew up eating a lot of cabbage. I don't eat it quite as often as an adult, and I'm not quite sure why.
Cabbage plays a role in my mother's borscht. As a matter of fact, our borscht is more like a vegetable soup that happens to also have beets in it.
My mother makes two types of stuffed cabbage rolls, one with a traditional tomato sauce, and another with a creamy mushroom sauce.
My mother also makes sour kraut with apples.
I like to braise it low and slow until it's almost caramelized, and serve it with pierogies and kielbasa.
Yes, we all must eat cabbage more often. Still inexpensive to buy, very versatile & so good for you. Thanks for bringing to light more ways to eat this veggie.
I have not fixed borscht or pierogies - not sure why either, since I grew up eating both. Oh my, I can taste it all now!
Great thread! Love cabbage, and will get some new ideas. I usually have a cabbage salad with dinner on Sundays, as my nieces and nephews love it. Tonight, will shred some cabbage, add a little butter, S/P and garlic, wrap in tin foil, and throw it on the grill while I cook the meat. Easy and good.
Apart from its presence in a "boiled dinner", the one remarkable cabbage dish I remember growing up was a soup made of savoy cabbage (though regular would work), onions sauteed with a bit of salt pork (pancetta wasn't as ubiquitous in the 70's) and zucchini, with spicy italian sausage. The broth was regular chicken broth, and the soup was delicious on cold nights.
This Chinese dish is so simple it doesn't have a name, so we just call it Greasy Spicy cabbage. Slice a head or cabbage into ribbons about the size of a fettucine noodle. Cook plenty of smashed garlic in grapeseed oil, then turn on the high heat and throw the cabbage into the wok. Add salt and crushed red pepper to taste, and cook until tender. While it's cooking down, make slurry of equal parts cornstarch and water. When cabbage is finished cooking, add slurry this to the liquid at the bottom of the wok and stir to thicken, then pour over cabbage when it is plated. Makes one vegetable side for a family-style meal.
cilantro citrus slaw. (can be made Asian as well).
I sort of stole sort of improved this dish... It's good on a hot day and very good with the Jerk Chicken Sliders.
I don't measure things so these are just guidelines.
Juice of 1 large orange (1/4 cup). juice of one lime -
- Zest of one lime, 1 table spoon or more orange zest.
- 2 -3 cloves of garlic very finely chopped ( I use coarse salt to make a paste).
- 1 Serrano or Jalapeno chili very finely diced.
-1/4 cup Cilantro finely chopped
-1 tbl spoon of Dijon as an emulsifier (optional).
-salt and pepper.
- Evoo - 1/8 - 1/4 cup or to taste.
Whisk all the dressing ingredients to together.
1/2 head each purple and green cabbage (can be doubled)
- Red & Yellow peppers thinly sliced
- 1/2 bunch of Radish thinly sliced
- Green Onion
- Optional 1/4 cup silvered toasted almonds
- add additional cilantro if you wish...
* to make an Asian Slaw follow the above but add a couple tablespoons of soy sauce, 1 tablespoon of fish sauce and 1 inch piece (or more) of finely chopped ginger. (note the version can also be make with the addition of rice noodles to make it more substantial - or with chicken).
Love that you posted this.
The recipe works very well as a "base" and ingredients can be added or subtracted or substituted to create various flavor profiles.
I've done very similar with a shredded red cabbage and shredded carrot base. Added cooked white beans and smushed avocado, rolled the whole shebang in a tortilla (white, wheat, spinach etc) and called them "veggie wraps".
I made it for the 4th - the non - Asian version.... However, I tasted it (again) after a few hours and It really needed a flavor boost... So I added more orange and lime zest and about a one inch piece of fresh ginger...Very necessary (all the flavors seemed to disappear after a few hours.
Bottom line - Add Ginger!
It was good, very nice looking on the plate etc.. but the ginger saved the day.
Also, Let's not forget Kimchee - I have made a few times lately and I really like it. Though I'm anglo I grew up eating the stuff by the bushel. The recipe below is real deal.
This is a good entry level one - made with of all things Banana (most Kimchee has some fruit in it).
It's really good and it's easy though I disagree that it tastes best the same day - I think it's better after a couple of days.
Would love to hear peoples Ideas on Bok Choi as it's cabbage too.
Chocolate & Zucchini's Spicy Cabbage Stir-fry was one of my go-to dinners for a long time - simple, delicious, cheap, easy ingredients to keep on hand, yum.
Next I'm going to try grilling cabbage wedges (just saw this on Apartment Therapy, I think?).
And of course, there's always kimchi! Yum...
I love cabbage! I make this often: Sauté onion and cabbage in bacon fat until they are soft. Sometimes I throw some caraway seeds in there. When the veg is soft, I add a good amount (at least 2 tablespoons) of Hungarian sweet paprika and stir frequently for about 2 minutes. Then I add some sour cream. I serve this atop egg noodles. Excellent comfort food.
Other favourites are:
bubble and squeak
I made a slaw with a miso dressing once but can't seem to find the recipe. It was really good.
This barbadian chicken stew is awesome:
When I first saw the recipe, I thought it was a really unusual combination of ingredients, but the flavours work wonderfully together.
For those who find cabbage a bit too "cabbagey", give wombok (chinese cabbage) a try. It has a lovely mild flavour and is a bit more delicate in texture.
My family love braised cabbage with bacon - saute bacon or any other smoked pork meat, add onions and garlic, add cabbage and saute, add water or chicken broth and simmer until preferred doneness. I like some crisp left, but much of my family likes it's simmered to smithereens. It's always great either way and reminds me of home.
One of my very favorite less-is-more recipes (and possibly my all-time favorite cabbage recipe) is the Smothered Cabbage, Venetian Style from Marcella Hazan's Essentials of Classic Italian Cooking. It takes almost two hours of stovetop cooking, but an hour and a half of that is mostly hands off (stir once in a while). The result is meltingly tender. I use the fine slicing blade on my food processor to cut the cabbage. I always use green or Savoy cabbage (you can make it with red, but I don't care for red) and white or Champagne vinegar. Plenty of salt and peppr\er.
The recipe: http://www.farmerdaves.net/smothered-...
Braised sour cabbage (onion, red cabbage, wine vinegar).
Sauteed Cabbage with caraway.
Stir fried cabbage with onion, garlic, ginger, whole cumin and lemon juice.
Chinese quick pickled cabbage (rice vinegar, sugar, salt, grated carrots, garlic, hot peppers).
Creamed cabbage with noodles (egg noodles, cabbage, onion, cream, caraway).
7-day colelsaw (cabbage, oninion, grated carrot and green pepper, sliced green olives, a cooked dressing with vinegar, sugar, salt and pickling spice.)
Kimchi and/or sauerkraut.
Japanese cabbage cooked with pork (layer cabbage leaves and thinly sliced (or ground lean) pork in a pot, no extra liquid. Cover, cook on lowish heat until done.
Cabbage roll casserole (less fuss than full out cabbage rolls).
When I'm feeling really fancy, I make gołąbki, Polish stuffed cabbage rolls. My grandmother made a filling of onions, ground meat, and rice, wrapped it in cabbage leaves, covered them with a tomato sauce and baked it: I usually sub mushrooms for the meat.
I've recently become fond of butter beans and cabbage, from a recipe taken from the Rancho Gordo cookbook. I've had spiced cabbage at an Indian restaurant, that seems to be cabbage sauteed with various spices. An Italian twist from an old Jeff Smith cookbook is pasta with sauteed cabbage and sour cream. And of course there are lots of variations on cole slaw.
Did I mention I like cabbage?
ETA: quick pickled cabbage - shred a bunch of cabbage, mix with a good handful of salt, let sit for an hour or two. When ready to eat, drain (rinse if you don't want it too salty) and mix with soy sauce or ponzu.
I’ve been cooking from Edward Lee’s book “Smoke & Pickles” which contains three recipes for cabbage-based kimchi. I haven’t tried making my own yet, but I did use some store-bought kimchi to make his Collards and Kimchi and it was simply outstanding. Big, hearty, intense flavors that work together brilliantly. I found a recipe online, but the proportions are slightly different. The recipe in the book calls for 1 tablespoon of lard or bacon drippings, 1-1/2 cups of diced ham, and 8 ounces of a moderately spicy kimchi. http://www.myrecipes.com/recipe/colla...
Since the following veggies are members of the cabbage family, I was thinking we should include them too. I don't think each veggie would warrant a separate post, hope you don't mind me inviting the rest of the "family".
What's your favorite way of preparing these dishes?
Kale seems to be the trendy thing now, how are you fixing it?
With so many here of East European extraction I'm surprised that no-one mentioned cabbage with noodles - Kapostas Teszta in Hungarian.
I can't give you any fixed measures as we just do it.
Cut and slice at least a quarter of green cabbage into about 1/2-inch squares.
Sauté the cabbage in butter, lard or bacon drippings until sweet and limp. We often dice some good bacon, fry it and then add the cabbage or fry up bacon for our oil and add the crumbled bits back at the end.
Bruised caraway seeds at this stage is a fine addition if you like it. Use vegetable oil if need be, but I'd avoid OO.
While the cabbage is doing, boil up some egg noodles. Best are the squarish Hungarian/German/EaEu ones and then the large ribbon noodles. Dried lasagna sheets broken up work fine if the others aren't available.
The cabbage should be cooked past "crunch". Some add sugar for carmelization and extra flavour.
When done to your liking, add the noodles to the cabbage, toss and continue for a scant few minutes until the tastes come together.
This dish is crazy simple and takes little time or effort. At the end, the noodles, oil, and cabbage transform each other.
Wilted cabbage salad. Chop cabbage (green, red, mixed variety, whatever), salt, put in covered container for a few hours. When the cabbage has wilted, rinse, rinse, rinse. Add chopped green onions, perhaps some slivered fresh spinach, and chopped roasted peanuts (unsalted, coz you need to keep the salt DOWN for this one to work). Add a vinaigrette made with rice vinegar, oil (I use peanut), pepper, and some powdered cumin.
I usually leave out the spinach, because I like the way the cabbage-only version lasts in the fridge. I can make a big batch and have salad for several days.
How hard is it to make a cabbage salad with no mayonnaise? Cut cabbage thin on a mandolin or use a knife. Toss with oil, salt and vinegar. Toss with black pepper and add other vegetables you like
I also like it dressed with Kikkoman soy sauce, olive oil and good vinegar, malt vinegar is good. So is the "black" rice vinegar. found in Asian supermarkets. Try Chinese cabbage tossed with black vinegar, soy sauce and sesame oil. Add carrots onion what have you. Scallions.
No mayonnaise I don't like it
Rose's Mess of Cabbage
A half Phillipino married to a Belgian Flemand serving as an officer in the US Army. While her family was from Manila, I suspect this is from the Muslim south as there are no pork products involved.
Change beef to pork, and it is also very tasty. Just different.
Shred 3 lbs. or one large head of cabbage. Do not chop.
Thinly slice 1 lb. of onions.
Crush and slice 1/2 head of garlic. Cream with salt the other half and reserve.
Melt 1/2 lb. of tallow in a large walk or sauté pan. When hot, add sliced garlic and onions until lightly brown.
Slice 1 lb. spicy beef sausage into 1/2 inch lengths and add to pan.
Add cabbage and 1/2 lb. of palm sugar and cover. Stir occasionally so all components get a chance to color on the bottom.
Add 1/4 cup each of Worsctershire and Soy sauce. Add creamed garlic. Stir. Replace cover.
Ready when liquid has boiled off and before sausage breaks down.
Since palm sugar was so rare back in the day, she told me that regular sugar with some coconut was acceptable.
All measurements are approximate as this is another example of a recipe that gets better with practice. Also, she was vehement that the spice should only come from the sausage and garlic.
I would not recommend this on a wedding night or in Transylvannia.
I want to thank each one of you for sharing your memories & recipes. It all sounds wonderful. Love those variations you come up with.
Just remembered a small wedge of creamed cabbage that was served at a little German café in Comfort Tx.
Had a hint of nutmeg. I think the cabbage was actually cooked in the cream sauce, instead of poured over, but may be wrong.
Just so good along with a slice of their meatloaf & thick slices of fresh tomatoes.
Do you know how to fix this dish?
This Asian Slaw has nothing to do with my heritage but I just made it for my July 4th party and it was delicious. A huge hit with my guests...I was only sorry that there were not more leftovers! I used green and red cabbage.
Asian Slaw with Ginger Peanut Dressing
Was just digging around in my "cabbage folder" & found these 2 soup recipes you might enjoy. Real tasty when the days start turning cooler. Both of these soups are easily adaptable to your tastes & what is on hand.
You can use some bacon to give the soup flavor or add a ring of cut up sausage to make a hearty meal or just omit the meat altogether.
Adjust seasonings to suit your tastes. I like to add quite a few seasonings to pep up the rather bland taste of kraut & potatoes.
3/4 pound bacon, diced or a ring of sausage (I like Polish Kiolbassa)
1 cup chopped onion
1 to 2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, diced
1 clove garlic, minced
16 ounces Sauerkraut, drained & rinsed if you don't want a real strong flavor
1/4 cup rice
1 14 1/2 ounce can tomatoes
2 cans (4 cups) beef broth ( I like a light chicken broth)
1/4 cup vinegar
2 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Saute bacon in large skillet until fat is rendered. If using sausage, add about a tablespoon of oil & saute the sausage.
Drain fat except for one tablespoon. Reduce heat and add onions, celery, carrots, potatoes and garlic. Cover and simmer 15 minutes. Stirring occasionally.
Stir in sauerkraut, rice, tomatoes and broth. Cook for about an hour on med low. Blend in remaining ingredients and adjust seasoning.
1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye bread w/butter (I like those little rounds of rye party bread) toasted
In a large saucepan, saute onion and celery in butter until tender.
Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper.