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Our Lady's Loom, Larder, and Laundry
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chicken lady
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Posted: Jan 30 2008 at 4:57pm | IP Logged Quote chicken lady
I have alot of cabbage right now.    What (besides cabbage rolls) would you do with it?

Oh, and as a rule my dc dislike cabbage, so I need to be creative.
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JodieLyn
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Posted: Jan 30 2008 at 5:03pm | IP Logged Quote JodieLyn
egg rolls?

I also like using some in making cornish pastries/hot pocket type of things.. the cabbage keeps it moist.

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Posted: Jan 30 2008 at 5:09pm | IP Logged Quote mathmama
Cabbage and noodles (known around here as halushki). When I make it I take a stick of butter and melt it in a big kettle. Saute a good amount of onions and a ton of garlic (at least an entire head). Add the chopped cabbage (use about a med to large size head), cover and cook until the cabbage is soft. Salt and pepper to taste. Mix with a pound of cooked egg noodles and try not to eat the whole lot yourself

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Posted: Jan 30 2008 at 5:52pm | IP Logged Quote stefoodie
We just had cabbage this evening!! I'll post the recipe over at the Ground Beef thread and edit this with the link... (I don't know that it's the best, but it's easy and yummy...)

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Posted: Jan 30 2008 at 5:58pm | IP Logged Quote Matilda
I always shred it and add it to my stir fry. Since it cooks quickly I don't add it until the broccoli, carrots and other veggies are mostly cooked through. You don't notice the flavor and it mixes in with the other veggies easily.

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Posted: Jan 30 2008 at 7:14pm | IP Logged Quote Lara Sauer
I love baked cabbage. It is very easy. You slice it into wedges and lay it in the bottom of a shallow baking dish. Then you cut up a small bits of butter and place a bit on each wedge. Salt and pepper the cabbage to taste. Finally, pour milk around the outside edge of the dish, just until you can see it around the cabbage and then bake until tender.

I love serving this with the corned beef. I boil the corned beef and use the broth from the corned beef to boil the red potatoes and carrots. Then I serve it altogether with my Irish Soda Bread. If you would like the recipe, pm me.

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Posted: Jan 30 2008 at 7:27pm | IP Logged Quote SeaStar
I love cabbage in soup. Funny- I never thought I did until I tried it during Lent one year. I make a big crockpot of vegetable soup a couple of times a month that is heavy on the cabbage. Somehow it blends in with all the other veggies, and my kids eat it right up.

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Posted: Jan 30 2008 at 8:10pm | IP Logged Quote Matilda
Melinda,
I would love the recipe for a crockpot vegetable soup with cabbage. Could you post it or PM me?

Thanks!


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Posted: Jan 30 2008 at 8:23pm | IP Logged Quote JodieLyn
oh with kids not liking it.. also experiment with different shapes.. perhaps if it was chopped more into "squares" vs "strips" it wouldn't bother them as much.. you know.. it might be the "stringy" feel that bothers them more than flavor.

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Posted: Jan 31 2008 at 9:08pm | IP Logged Quote MacBeth
I shred it and enjoy it raw with Japanese ginger dressing.

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Posted: Feb 01 2008 at 7:19pm | IP Logged Quote missionfamily
Asian cole slaw is a favorite way to enjoy it here, as well as sauteed in soy sauce with red onion, yellow and red pepper, and sesame seeds--we call it confetti cabbage!

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Posted: Feb 01 2008 at 8:16pm | IP Logged Quote SeaStar
cabbage soup recipe

You can make it on the stove, but I just throw it all in the crockpot and let it cook on low all day. Yum!

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KC in TX
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Posted: Feb 01 2008 at 8:57pm | IP Logged Quote KC in TX
Korean eggrolls also known as mandoo. I just made some. I'd post a recipe, but I sliced off a bit of my pinkie making it and I can't type very well without my pinkie. I use my pinkie for everything--I didn't know!

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Posted: Feb 02 2008 at 7:24pm | IP Logged Quote Philothea
I cut it into wedges and fry it with butter and salt. Not the healthiest way to enjoy it, but darn tasty.
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Posted: Feb 02 2008 at 7:26pm | IP Logged Quote MacBeth
This thread is making me crazy...I just love cabbage. Keep those recipes coming, folks!

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Posted: Feb 02 2008 at 8:28pm | IP Logged Quote LisaR
mmm I'm hungry! I love cabbage! I cut it in squares or wedges if it is going to be cooked/boiled/soups, etc, and shredded is only for raw asian salad or when I shred it into lettuce salads. never thought about why I do that though....

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