Anyone here got suggestions for cabbage?

[petitepedal ★]

Or a special recipe for sauteing it.  Usually, I will make a vinegar & oil dressing for cole slaw...or I have made cabbage rolls...but I will take your suggestions!

[Dottleshead ★]

Yeah, don't eat it.

[Tizeye]

Hasenpfeffer with cabbage and a good German beer.

[Wilbur ★]

I sauté it with apples and caraway seeds.   No real recipe, just a feel. 

But I am making cabbage rolls tonight for tomorrows dinner.   

[Kzoo]

Compost

[groupw]

Runza!
https://www.tasteofhome.com/recipes/nebraska-s-stuffed-beef-sandwiches/

 

[KrAzY]

cabbage and noodles. I love that stuff and grew up on it twice a week. 

[MoseySusan]

Sauté in butter. Add a sprinkle of crushed red pepper flakes along with salt and pepper. 

[maddmaxx ★]

Put it with the cauliflower.

[Airehead]

Alter sauce anyway you like. Grilled cabbage steaks. You can bake if needed and broil last few minutes. 

• 1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
• 3 tablespoons olive oil
• ¾ teaspoon coarse salt
• ½ teaspoon ground white pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoon honey
• 1 sprig fresh thyme

•  

[Randomguy]

 

 

 

[Airehead]

I think I made it right after you. It is a keeper. 

[Airehead]

This soup is really excellent. I use regular soy sauce if I don’t have Japanese. Also use regular cabbage because the Napa never looks good here. 

https://www.bonappetit.com/recipe/shoyu-cabbage-soup

[MickinMD ★]

Here are three from my Recipes folder:

Creamy Coleslaw Recipe #354734

http://www.food.com/recipe/creamy-coleslaw-354734

This is a modified version of a Betty Crocker recipe. It's ready after resting for 1 hour after preparation, but it should be made at least overnight, preferably 2 days in advance, to generate excellent sweetness and creaminess. The sour cream "kicks it up" just enough to generate a lot of compliments. I added a touch of vinegar, offset with sugar, which seems to greatly promote the development of flavor as it "ages". NOTE: I don't bother shredding the cabbage and carrot, I simply buy a 16 oz. bag of "shredded cabbage and carrots for cole slaw" in the salad veggies section of my supermarket. The listed prep time is based on that short cut.

by The_Mick 

1¼ hours | 15 min prep SERVES 8 , 5 cups

· 1/2 head cabbage, finely shredded (4 cups, approx. 16 oz.)

· 1/2 cup carrot, shredded (1 carrot)

· 1/4 cup sweet onion, diced bite-size (optional)

· 1/2 cup mayonnaise or salad dressing

· 1/4 cup sour cream 

· 1 1/2 tablespoons vinegar 

· 1 1/2 tablespoons sugar 

· 2 teaspoons lemon juice 

· 2 teaspoons prepared mustard 

· 1/2 teaspoon celery seed 

· 1/4 teaspoon salt 

· 1/4 teaspoon pepper 

· Dorothy says 1/2 green pepper shredded

1. Mix all ingredients except cabbage, carrot, and onion in a large plastic or glass bowl.

2. Add cabbage, carrot, and (optional) onion and toss with a spoon until coated evenly.

3. Cover and refrigerate for at least one hour, but it's much better if allowed to develop it's sweetness and creaminess overnight. It will compact itself to about 2/3 the volume it was right after tossing it.

Nutrition Facts 

Serving Size 1 (98g)

Recipe makes 8 servings

Calories 100 Calories from Fat 59 (58%) Amount Per Serving %DV Total Fat 6.6g 10% Saturated Fat 1.7g 8% Monounsaturated Fat 1.8g Polyunsaturated Fat 2.8g Trans Fat 0.0g Cholesterol 6mg 2% Sodium 210mg 8% Potassium 179mg 5% Total Carbohydrate 10.3g 3% Dietary Fiber 1.6g 6% Sugars 5.7g Protein 1.3g 2% Vitamin A 1333mcg 26% Vitamin B6 0.1mg 3% Vitamin B12 0.1mcg 0% Vitamin C 19mg 32% Vitamin E 0mcg 2% Calcium 43mg 4% Iron 0mg 2%

 

Slowly cooked pork shoulder with braised cabbage

Curtis Stone

Curtis Stone’s total meal cost: $8.87

From: NBC Today Showdown WINNER! Chefs’ best meals for under $10, Jan. 21, 2010

Serves 4

INGREDIENTS

For the pork shoulder

• 1 1/2-pound pork shoulder

• 1 carrot, peeled and cut and diced into 2-inch pieces

• 1 onion, peeled and cut and diced into 2-inch pieces

• 2 cloves garlic, crushed

• 1 stick of celery, cut and diced into 2-inch pieces

• 2 bay leaves

• Sprig of thyme

• 1 cup of red wine

• 2 cups of veal or chicken stock (brown)

For the braised cabbage

• 3 ounces applewood-smoked bacon, cut crosswise into 1/2-inch pieces

• 1/2 onion, sliced

• 1 carrot, peeled and thinly sliced diagonally

• 1 leeks (white and pale green parts only), halved lengthwise then cut crosswise into 3/4-inch pieces

• 8-ounce head of cabbage, cored, cut into 1/2-inch ribbons

• Salt and freshly ground black pepper, to taste

• 1/4 cup dry sherry

• 1/2 cup chicken stock or vegetable stock

• 2 cloves garlic, crushed

• Sprig of thyme

DIRECTIONS

To prepare the braised cabbage:
Sauté the bacon in a heavy large wide pot over medium heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the carrots, onions and leeks to the same pot and sauté until the leeks soften, about 3 minutes.

Separate the cabbage leaves, add the garlic and thyme and add them to the pot. Cook until the cabbage wilts, stirring often, about 12 minutes. Season with salt and pepper. Add the sherry and simmer until most of the liquid evaporates, stirring often, about 10 minutes. Add the stock and bring to a simmer.

Cover the pot and simmer over medium-low heat until the cabbage is tender, stirring occasionally, about 12 minutes. Stir in the cooked bacon and season the mixture to taste with salt and pepper.

To prepare the pork shoulder:
Place a large cast-iron casserole dish over a high heat, season pork with salt and pepper, place fat side down into the hot pan. Brown all sides. Remove from, the pan and pour off excess fat.

Add the onions and sauté for 2-3 minutes until soft, add the garlic and herbs and sauté for a further 2 minutes. Add the carrots, celery and cook for 2-3 minutes. Reduce the heat to low and add pork. Deglaze with red wine and reduce for 5 minutes. Add stock and cover and slowly cook for 2-3 hours until pork literally falls apart when picked up.

Remove from pot and strain, discard and remove vegetables. Strain and remove jus. Place a small saucepan over a medium heat and jus for 10-15 minutes. Place a large nonstick sauté pan over a high heat. Once the pork is cool, break into 4 pieces. Place the pork into a hot pan and sauté until the outside is crisp. Remove from the pan and serve with braised cabbage.

 

Mickey’s Golubki (Polish Stuffed Cabbage) Recipe

Updated 3/14/09 This recipe is scaled to use all of one medium-large head of cabbage – any leftover cabbage is used to line the top and bottom of the cooking vessel.  This recipe will provide a generously sized dinner for four without side dishes, or six with side dishes.

INGREDIENTS

1 medium-large head of cabbage

1 large (“baseball” or larger sized) sweet onion, chopped in 1” to 2” slices

½ cup vinegar

¼ cup water

16 oz-24 oz. tomato sauce or 1 can condensed tomato soup (with the can of water) (ketchup is sometimes substituted or added for greater sweetness).

¼ cup ketchup.

2 tbsp honey or sugar

Optional: 14.5 oz can of diced tomatoes

Optional: sauerkraut (rinsed to cut down the sourness if from a can) is also used by some cooks)

THE FILLING

2-2.5 cups of cooked rice (made from about 1.5 cup (dry) “instant” rice or 2/3 cup of long-grained (raw) rice (see preparation instructions below) Rice Note 1: Any rice is ok:  Cooked rice VOLUME (in cups) should be about the same as the total WEIGHT of ground meat (in pounds).  50% more or less rice than that is generally ok if less or more “meaty” flavor is desired.

Rice Note 2: If time permits, place rice in bowl and refrigerate:  Hot rice will tend to

                          break up and turn to mush when mixed, stirred, etc.

1 to 1.25 lb ground pork

1 to 1.25 lb ground beef

2 eggs

Optional: (Recommended) 1-2 tsp. garlic powder or minced garlic.  

Optional: use veal with the pork and beef (“meatloaf mix” in supermarket: 2-2.5 lb) or

                just 2-2.5 lb beef.  Some cooks replace the pork with “ground sausage”. Some

                cooks also add bread crumbs as is done for meatloaf.

Optional: add 1 packet onion soup mix or a finely diced medium-sized onion.

PREPARATION INSTRUCTIONS

1. Cut out the core (the stem and a cone a couple inches above it) of the large head of cabbage and place it, core end down, in boiling water for at least 45 minutes – if all isn’t covered by water, turn it every 15 minutes – watch for burn marks.  The cabbage leaves should become somewhat limp.  After boiling, place the cabbage in cold water or in a colander with cold running water.  (Some cooks simply freeze the whole head then thaw it out, resulting in the desired limpness.)

 

2. In a small pot with a cover (or a rice cooker), cook the rice as required by the rice’s recipe, then fluff it briefly and gently with a fork and allow it to cool at least a little.

 

3. Prepare the filling: to the rice add the eggs, ground beef, and ground pork, and any optional items and mix the ingredients thoroughly by hand.

 

4. Place a thin layer (perhaps ¼ cup of water) in the bottom of a baking dish (I use Corningware about 5” deep and about 9” x 9” which is the minimum size needed for this recipe. This recipes makes 2-3 full layers of golubkis in that dish).  The water may not be necessary but it’s to keep the layer of cabbage leaves that comes next from burning on the bottom.

5. Place the loose leaves from the outer layer of the cabbage, and any broken leaves on the bottom of the baking dish.  Cut about one-third of a baseball sized sweet onion into ¼ inch thick slices then into long thin slices.  Spread these over the cabbage leaves (If in doubt of sufficient cabbage, leftover cabbage leaves (with onions) can be saved for a top layer only).

 

6. Prepare the Cabbage Rolls:  Remove a cabbage leaf from the head as intact as possible.  If desired, pare (cut out) the 1-3” of thick vein at the bottom of the leaf (recommended by most recipes, but not absolutely necessary).  If the leaf is very large, it can be cut it in half along the main vein.  Place the leaf on a plate.  Place a small amount (larger than a golf ball, smaller than a tennis ball) of the filling near the base (stem end) of a cabbage leaf and roll the base over the rest of the leaf, tucking in the sides.  These can be made quite large (like “quarter pounders”) with the outer leaves if desired, but traditionally the large leaves are divided into two.  Do not worry about sloppy wrapping or any tiny open spots: the long cooking period will result in the cabbage remaining firmly wrapped around a fairly firm filling.

 

7. Place a layer of cabbages rolls, seams down, in the baking dish, on top of the cabbage layer.  When a layer is completed, sprinkle the top lightly with vinegar (1-2 tbsp), heavily with tomato sauce/soup (about 1/2 cup), and with a small amount of honey or sugar (1 tbsp) or a good dose of ketchup (2-4 tbsp).  Perfect measurement is not critical here! Diced tomatoes (half a 15 oz can), fresh tomatoes - any kind of tomatoes cut into small pieces should be spread on top.

 

8. Cut another 1/3 of the onion into 1-2” slices and sprinkle over the golubki layer.  If there is CERTAIN to be lots of cabbage to spare (especially broken pieces), place another layer of cabbage on top of the onions (rinsed sauerkraut is also an option).  Sprinkle the layer as in step 6.  After the last layer of cabbage rolls, top it off with any leftover cabbage, onions, and tomato sauce/soup.

 

9. Repeat steps 6 & 7 & 8 if there is enough material left for another layer.

 

10. Sprinkle the final top layer with vinegar and honey/sugar.

 

11. Preheat an oven to 350 degrees F (Some cooks use a slow cooker at the 4,6, or 8 hour setting).  Cover the baking dish with a non-pressure lid or aluminum foil.  Bake for preferably 3 hours (at least 2 hours).  Optional:  some cooks remove the lid last half hour if some browning is desired, but I don’t since saving as much “juice” as possible is very desirable.

12. Serve alone or with vegetables of your choice.  Mashes potatoes with golobki “juice” are traditional and delicious.  More ethnic, and just as delicious, is to buy frozen perogies and prepare and serve them with the golubkis.

Easy Preparation of Long-Grained Rice (Absorption Method)

Note 1: Some cooks don’t bother cooking the rice at all since it will cook in the oven during final preparation and, perhaps, absorb more flavor.  If you choose to experiment that way, be sure to add a little extra water to the pot at some point during cooking the golubkis.

1. Add 2/3 cup of long-grained rice to 11/3 cups of boiling water in a small pot.  A tsp. or so of cooking oil added to the boiling water will produce rice that is less clumpy and easier to work. Stir (always with a spoon) until the rice grains move loosely.

2. When boiling begins again cover and set heat to “low simmer”.

3. Simmer for 12 minutes (do NOT lift cover).

4. Remove from heat and allow to stand for 18 minutes.  Lift cover and stir.

      Note: If rice is still hard in the middle, add a small amount (2-4 tablespoons) of

      hot water, heat with gentle spoon stirring until boiling begins.

5. Remove from heat and allow to stand 18 minutes

6. If time permits, refrigerate the rice before using:  Hot rice will tend to break up and turn to mush when handled (mixed, stirred, etc), but I don’t find that to be a problem in this recipe!

[dinneR ★]

The core is delicious. Cut the tough outer parts off. The heart of the core tastes like kohlrabi.

[Ralphie ★]

3 minutes ago, dennis said:

The core is delicious. Cut the tough outer parts off. The heart of the core tastes like kohlrabi.

I loved eating the stalk when my grandmother cooked cabbage. I really like it just boiled or sautéed like roadside does. 

[dinneR ★]

Just now, RalphWaldoMooseworth said:

I loved eating the stalk when my grandmother cooked cabbage. I really like it just boiled or sautéed like roadside does. 

I eat it raw.

[Ralphie ★]

1 minute ago, dennis said:

I eat it raw.

Me too. My wife thinks I am nuts but she is the one that is missing oot!

[dinneR ★]

6 minutes ago, RalphWaldoMooseworth said:

Me too. My wife thinks I am nuts but she is the one that is missing oot!

You must have a big brain.

[Dirtyhip]

I steam it and put it in curry. It turns the rice pink, haha

i eat the purple. Sometimes I shred it and do salad or slaw.

its good for you

[team scooter]

Tonight's dinner. Steak and cabbage goodness. 

[Kirby]

The Love and Lemons site I like has a search function where you can enter any ingredient and it will show any recipes they have for that ingredient.  Here's the link for the cabbage recipes:

https://www.loveandlemons.com/?s=cabbage&submit=

[Ralphie ★]

22 minutes ago, team scooter said:

Tonight's dinner. Steak and cabbage goodness. 

That looks a little similar to the beef and pickled cabbage I love at a Chinese restaurant.

[team scooter]

2 minutes ago, RalphWaldoMooseworth said:

That looks a little similar to the beef and pickled cabbage I love at a Chinese restaurant.

It had cabbage, beef, fire roosted tomatoes with garlic, red peppers and onions. Or whatever else Mrs has in the fridge.