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a very large red cabbage

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What to do with a LOT of red cabbage? I don't want to make pork and I want to use more of it than as decorative little shreds in salads...

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  1. Kimchi!

    http://localsavory.com/2011/01/07/red...

    1. I take the time to remove leaves one at a time. That way, the remaining head does not discolor or wilt the way cabbage does if you cut big chunks from it.

      You can make braised cabbage as a side for meats other than pork. Sauerbraten is traditionally served alongside braised cabbage. Although it's nice to include a bit of bacon in braised cabbage, it's not essential. Include onion, garlic, caraway, diced apple, and cider (or juice), chicken broth, and apple cider vinegar.

      You can use red cabbage for coleslaw.

      1. Cut into wedges with some of the core holding the bottom of the wedges together, brush with olive oil, salt and pepper and grill or roast as a side.
        Lots of great recipes here: http://topics.nytimes.com/top/news/he...

        1 Reply
        1. re: Ttrockwood

          I was thinking of this same idea - cabbage steaks - slice into 1 inch round and roast.

        2. Unlike white or green cabbage, red cabbage is sub-optimal raw. It's flavors are best when cooked or pickled.

          2 Replies
          1. re: Karl S

            I completely disagree, I like it raw just as much as white cabbage.

            1. re: rasputina

              Me too.

          2. If I'm cooking red cabbage, it's usually as a braise. There's always too much for one meal so I get several portions frozen away. It makes a regular appearance in this house with the Xmas turkey.

            I'm also a big fan of it raw in salads. And, of course, pickled cabbage is almost a required accompaniment to beef stews.

            2 Replies
            1. re: Harters

              I happen to really like raw red cabbage. There is a recipe for red cabbage salad with walnuts, raisins, feta and a mustard dressing at theperfectpantry.com. it's really delicious, I add some chopped green onions.

              1. re: Springhaze2

                Sounds a good salad - thanks.

            2. At this time of year, I'd braise that red cabbage with apple cider, clove and chicken stock. If you like your red cabbage raw, there are plenty of Middle Eastern recipes for red cabbage salad to be eaten either on its own or stuffed into a sandwich.

              1. I love red cabbage in stirfries - it adds a gorgeous color in addition to flavor. I rarely eat rice or noodles, so I often stirfry cabbage by itself, and then top it with a meat-based stirfry, so the cabbage acts like rice.

                1. Well coleslaw is the obvious choice, as is saurkraut. I use it for both.

                  2 Replies
                  1. re: rasputina

                    I just made pickles for the first time-- sauerkraut seemed more intimidating somehow. What color does it turn out, made with red cabbage?

                    1. re: wearybashful

                      Color stays the same with the liquid slightly tinted.

                  2. I love braised sour red cabbage - I'll make it with pork but would happily eat it on its own.

                    1. Stir fry (esp. with some Chinese sausages and julienned young ginger)

                      1. I have an apple tree so I wound up braising the cabbage with apples, and roasting a duck with apples to go with it. It was a good combo.

                        1. I love red cabbage, and have two main recipes for it, both of which use a fair amount.

                          One is a red cabbage slaw, similar to a traditional slaw but using red cabbage instead of green, with some shredded carrots and green onions - colorful and tasty! Use cider vinegar for extra flavor.

                          The other is sweet-and-sour braised red cabbage, which is a fantastic accompaniment to duck or turkey.

                          I can provide details on either (or both) if you like.