HOME > Chowhound > Home Cooking >
Jul 6, 2014 08:56 PM

Do I just throw this grilled cabbage away?

I got all excited after reading about grilling cabbage - we'd grilled bok choy with great success last week. We cut a beautiful cabbage into wedges and brushed it with olive oil, lemon zest and juice and salt and pepper. It looked great, but smelled... like old stir fry. Nobody liked it. And now I have a bag of it in my fridge leftover. Do I chuck it? Or is there something else I can do with it?


  1. Click to Upload a photo (10 MB limit)
    1. re: phofiend

      nope, this isn't the problem, but good question!

    2. sorry for your mishap with the cabbage, sounded like it should have worked.
      chuck it-what'd it cost a couple of bucks?
      lesson learned..... >>>
      cooking experiments don't always work

      1. What does "old stir fry" smell like?

        And what did your cabbage taste like? Did it also taste like "old stir fry"? If so, what does "old stir fry" taste like?

        3 Replies
        1. re: ipsedixit

          I don't know, it's hard to describe. And I think it tasted like cabbage, but the smell really put me off. I probably ruined it for everyone else by announcing this fact after I tried it.

          Maybe it would be ok in a slaw?

          1. re: kazhound

            Have you ever had grilled cabbage?

            1. re: ipsedixit

              Sounds like kazhound just had grilled cabbage, thus the OP.

        2. Was your cabbage old? Seriously, I find that the older a cabbage gets the more bitter it tastes.

          Maybe you could doctor it up by chopping it up and making a stir fry with some strong ingredients and lots of spice. I'm thinking beef, onions, eggplant, greens like kale, ginger, garlic.... I also like to add a huge splash of a pale beer and soy sauce at the end and simmer to make a thin sauce.

          Or if you have chickens or other animals that would eat it. Make compost.

          Good luck!

          8 Replies
          1. re: hippioflov

            no it was a beautiful fresh cabbage from my CSA that I had picked up earlier in the day. I think that's also what made me so sad about it.

            Thanks for the idea - if it smells like stir fry, why not make it stir fry! I will think about it. Tonight I'm going to try to use up my red cabbage in a spare rib and apple slow cooker recipe

            1. re: kazhound

              I think that's a good idea to turn the cabbage into a quick stir fry. You didn't overseason during grilling, and if you only added a bit of salt, you could consider fish sauce, soy, sweet chili sauce, peanut sauce, and all of hippioflov's considerations. Good luck with the red cabbage.

              1. re: rudeboy

                This sounds really good to me, maybe I'll try it! The cabbage wasn't overcooked, and it was pretty lightly seasoned in the end. I think it also didn't fit with the meal we were having, which was grilled swordfish with basil/scape pesto pasta salad.

            2. re: hippioflov

              P.S. Apples, red cabbage, and spare ribs! Oh my! Makes me hungry.

              1. re: hippioflov

                Funny, I just smoked some spare ribs yesterday and they came out great. And I have a head of cabbage, and some apples........

                1. re: rudeboy

                  cabbage, apples and ribs sounds like november dinner, lol. it's 90 degrees here today.

                  op, if you don't like how the cabbage tastes, yet try to repurpose it, it's still going to taste the same but be surrounded by other ingredients. i'd compost it or chuck it. am never a fan of throwing good money after bad.

                  1. re: hotoynoodle

                    yeah it's totally out of season, but by using the slow cooker it can cook all day without heating up the apartment. Also, spare ribs were on sale, and I had bacon in the fridge that had to be used up...

                    1. re: hotoynoodle

                      Well, that's why God made air conditioning!

                      I see your point, but one could also serve the dish cold. I just ate a cold smoked rib for breakfast, I plan on cooking one in with shrimp in my ramen noodles for lunch. I can roast some of them to render the fat, cook the cabbage and apples with the ribs to rehydrate the ribs, and then chill. Or just turn up the AC.

                      And I think that there's a cheap way to dress up kazhound's cabbage without spending any $.

              2. Cut it up in larger pieces and sautee with onions and garlic.