a very large red cabbage
- wearybashful Oct 16, 2013 02:28 PM
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...
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.
I too do the remove a couple of leaves at a time. It's surprising how long a cabbage will last this way.
On the farm my mother would bury whole cabbages, after wrapping them in cloth, in boxes of dry sand and store them and other veg. in the root cellar.
April in Alberta and still eating last falls garden veg.
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.