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anniemm
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I have recently discovered that I really like cabbage! I was never exposed to it before one of my friends gave me this delicious minestrone recipe. I also like it on fish tacos.
It is something I enjoy so much, that I even dreamed about it the other night!!! I wonder if I'm pregnant?! lol 
Anyway, I don't know any other ways to prepare cabbage. I was wondering if anyone has any suggestions! Thanks!
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Matilda
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This recipe seems very similar to the one your friend made. Also, we like to cut cabbage into thin strips and saute with some butter and garlic salt until cooked but still crunchy. Lots of people in the south use it for making cold salads in place of lettuce.
Healing Cabbage Soup
* 3 tablespoons olive oil
* 3/4 onion, chopped
* 2 cloves garlic, chopped
* 2 quarts water
* 5 cubes chicken bouillon
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 head cabbage, cored and coarsely chopped
* 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
* 1 can dark red kidney beans, drained and rinsed
DIRECTIONS
1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes and beans (and cooked chicken). Return to a boil, then simmer 15 minutes, stirring often.
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Betsy
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Ferment your own sauerkraut. It's delicious!!!
Betsy
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Lisbet
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We make a simple supper of ground beef or sausage with onions, salt, pepper, a bit of oil and vinegar, fry up the cabbage and serve it over egg noodles. Sometimes we might add some tomato sauce, but the kids prefer it without.
Also, I have a great chicken lo mein recipe (from Leanne Ely's Saving Dinner book) that calls for cabbage. Hmmm, of course there is cole slaw, which I love to make my own b/c I can tailor it to my kids taste.
Cabbage is loaded with B vitamins and it is fairly inexpensive, so, we eat alot of it!
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folklaur
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My dad always made a cole slaw of cabbage and apples...I am sure there was more in it, too...but I loved it.
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stefoodie
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Betsy wrote:
Ferment your own sauerkraut. It's delicious!!!
Betsy |
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Betsy -- do you have instructions for doing this? Would you share please? 
My favorite cabbage dishes:
- blanched briefly (dig out the core and discard, then drop the whole cabbage head minus outer leaves into a pot of boiling water for a few minutes), then separated into leaves. Stuff the leaves with a mixture of chopped ham or pork or beef and other veggies if you like (carrots, zucchini) or some grain like rice, etc. Roll up the leaves then simmer in tomato sauce... something like this
- in chop suey
- in eggrolls
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Mary G
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The other night I made "Amsterdam Red Cabbage" from Simple Food for the Good Life but since I'm not so good about following directions  (hmmm, I wonder why my kids don't?  )I made it a bit differently.
Basically, you saute thinly sliced red cabbage in some butter or olive oil (we use olive oil) and when it starts to soften, add chopped up apples (leave the skin on), large handful of raisins, couple of tablespoons of honey, a tablespoon of cider vinegar (or more if you like it tangy), and a dash of nutmeg. Cook, covered for another 15 minutes and serve warm .... wow, it's great.
Growing up, mom's coleslaw (shredded cabbage basically) was augmented with crisp tart green apples, raisins and walnuts -- when she did this she called it "waldorf salad" but I've found that means different things to different people.
Lots of mid-European cooking (Germany, Austria, and also the Baltic states) seem to use lots of cooked cabbage int ehir recipes. I find the red cabbage cooks up better (and is prettier) than the yellow-green cabbage as the lighter color gets pretty bland looking when it's cooked. Lots of cabbage and potato combos!
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Carole N.
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We absolutely love coleslaw. I add pineapple, carrots and raisins to ours. Apples and nuts sounds good. Have to try it soon.
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Betsy
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Stef,
I will post later when I have free hands to type!
Betsy
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I slice it thin and saute it in a pan with some bacon pieces and salt and pepper-yum!
Also, corned beef and cabbage is an easy favorite-just put your corned beef in a crock pot and cook it, about half way through cooking time cut cabbage into wedges and stick it in with the corned beef. Simple and delicious.
I always try to add a little cabbage to stir-fries to bulk them up cheaply.
Home made coleslaw on fried halibut sandwiches.
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marihalojen
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Wrap cabbage wedges in foil with a slice of onion, a pat of butter and salt and pepper. Cook on grill.
It is so good!
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Mary G
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Here's a link to nutritional benefits of cabbage -- what a great food! And it really is much more versatile than I ever remember (and it's almost always in the store to buy).
Guess we'll be buying lots of cabbage .... thanks Andrea for getting this started!
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JodieLyn
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on thing I love it in but don't have anything like an exact recipe is "cornish pasties".. basically the pocket sandwich type of thing.. you use some sort of bread dough.. yeast bread or roll or biscuit or pie crust (pie crust is my favorite but the yeast breads travel better).. and some sort of filling.. one of my favorite is the leftover roast/hash type of filling.. but with cabbage.. so you mix up chopped up beef and chopped up potatoes and carrots.. maybe some green beans.. and cabbage.. and then roll out of the dough in small circles.. put filling in the middle.. pinch closed and bake until hot and dough is cooked. Eat them hot or cold.. the cabbage keeps them nice and moist.
I also have a cabbage soup recipe around here somewhere.. I'll have to come back and post..
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JodieLyn
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Quote:
cabbage patch soup
one medium onion
4 stalks celery
12 oz pack of turkey sausage (or hamburger or shredded pork or none match to broth)
half a head of cabbage
2 cans kidney beans (any beans works, I've used red beans or black beans)
28 oz can of diced tomatoes (or equal fresh)
14 oz can of tomato sauce
2 cups chicken broth (or beef or veggie etc)
spices - according to taste.. here are some variations that work well:
chili powder
garlic cloves
oregano
a touch of cayenne
garlic
oregano
cumin
dice: one medium onion, 4 stalks celery. Then take that and your meat put it in a touch of oil in a skillet and brown.
In your soup pot put in a half a head of cabbage that has been sliced or diced, 2 cans kidney beans, 28 oz can of diced tomatoes (or equal fresh) that's the big fat can
or two regular cans, one 14 once (the normal size can) of tomato sauce, chicken broth, then your spices, and salt and pepper to taste.. but it really doesn't need much
then I dump the meat and veggies that you browned in and cook the whole thing till the cabbage is soft about 3 hours is good.. but 2 is usually ok and add water as needed. |
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I've also made this up thick.. and put it in a casserole dish and cover the top with biscuit dough and baked it.. it came out very good.
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anniemm
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Wow! I just checked back today and I can't believe all the ideas! I have been reading SuperFoods RX and he mentions that cabbage is in the same family as broccoli (one of the "superfoods") and ever since then I have been so excited that I just LOVE cabbage. I can't wait to try some of these recipes! Thank you so much!
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dollylima
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I do something very similar to Lisbet, only I usually use ground pork (it's cheaper!) and add hot peppers. I sautee the cabbage in olive oil and a little teeny hint of butter in a wok with onions and the hot peppers, then I add the already cooked ground pork or whatever meat Ive got. We usually then heat flour tortillas on a stone and wrap the mixture in the tortilla (we eat just about everything wrapped in a tortilla at my house) with a dollop of sour cream (sour cream is another staple round here!) and a little sprig of cilantro to counter-balance the heat of the peppers, but I will have to keep the noodle idea in mind because I always cook too many noodles and this would be a great way to use them the next day.
Im wondering if I can get away with eating cabbage, though, while Im nursing. This baby seems to be prone to painful gas as it is.
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nissag
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Oh cabbage is SO good for you - cleans the toxins right out.
My favourite recipe is my step-mom's Kapusta. Talk about comfort food. Served over a heaping mound of mashed potatoes... Of course, New England Boiled Dinner is another fave. And something my neighbour taught me to make - Bubble and Squeak. Heavens' above!
Practically makes me weep with joy. I'll have to make sure those ALL get on the autumn menu.
How about next Tuesday you all join me for a Tuesday Tea on Simple Gifts featuring cabbage recipes? Mmmm! This was just the motivation I needed to get started again.
Blessings,
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Lisbet
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Yes! Bubble and Squeak!! I remember that from LLLI Whole Foods cookbook years ago! Nissa, please if you can, post the recipe!
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nissag
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Lisbet wrote:
| Yes! Bubble and Squeak!! I remember that from LLLI Whole Foods cookbook years ago! Nissa, please if you can, post the recipe! |
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I'll have it up on Tuesday Tea next week, along with a bunch of other delicious recipes made from or with cabbage.
Happy, happy, happy! Is it just me or does pumpernickel go great with all things cabbage? With a slather of fresh, sweet butter.
I think I'm finally getting my appetite back! This boy is gonna be huge.
Blessings,
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Betsy
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Stef,
I have a Harsch Fermenting Crockthat I make mine in. They are pricey, but they make fermenting cabbage really easy.
I shred up 12-15 pounds of cabbage and add 4 tablespoons of sea salt. My husband pounds it until he is tired. We put in the crock and pack it down. If there isn't 1 inch of liquid above the cabbage we make a salt water brine to bring up the level. Place the weights on the cabbage (comes with the crock). Put the lid on and place water in the reservoir to seal the lid and wait for about 6 weeks.
This makes the most delicious sauercrout I have ever had..it's similar to Bubbies brand you can get at Whole Foods but much better and way cheeper.
I know you can make this in large, wide mouth canning jars. You can do the same basically the same as above with a ratio of 1 teaspoon salt to 1lb cabbage. Keep the liquid about and inch below the top of the jar. Before you seal the jar place a cabbage leaf over the cabbage. I haven't made sauerkraut this way so I might cross reference my directions to make sure I got everything right...
Lacto-fermented sauerkraut is very, very healthy. It is really the poor mans medicine!!!
Betsy
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Cabbage!
