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What to do with cabbage?


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I've been getting cabbage every week in my CSA box.  I'm at a loss at what to do with it all.  I've made lots of cole slaw, but there must be some other fun summer recipes for cabbage.  I have 2 small heads of regular cabbage and 1 huge head of napa cabbage.  Any ideas???

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use it to top fish tacos!

i also like to cut it in strips and use it in soup instead of noodles, although i don't know if that would be considered a "summer" recipe.

it is good in stir frys (asian or indian) and there are lots of cole slaw recipes out there that are non-traditional - like Thai flavored, etc. Napa C is good raw in salads.

These salads from smitten kitten look good: http://smittenkitchen.com/2008/11/cabbage-app le-and-walnut-salad/

http://smittenkitchen.com/2010/04/cabbage-and -lime-salad-with-roasted-peanuts/

i also found these and have been wanting to try:

Five-Minute Indian-style (Regular) Cabbage Stir Fry

1/2 head green cabbage, cored and sliced into 1/4" wide ribbons
1 tablespoon vegetable oil or ghee (clarified butter)
1 tablespoon black mustard seeds
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 teaspoon salt

  • optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala
  • optional garnish: cilantro, lemon juice
  1. Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
  2. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don't burn them.
  3. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
  4. Garnish with cilantro and/or lemon juice.

Asian (Napa) Cabbage Salad

1 medium head Napa Cabbage
½ English cucumber, sliced thinly
1 yellow bell pepper, chopped
¼ cup candied walnuts, coarsely chopped
2 tbsp rice vinegar
1 tsp honey
2 tbsp toasted sesame oil
2 tbsp olive oil

  1. Slice the whole head of cabbage crosswise into ½ to ¾ inch sections, discarding the bottom two inches of the cabbage. Rinse the cabbage and spin the leaves dry in a salad spinner. Toss cucumber, pepper, and walnuts with cabbage.
  2. Whisk together vinegar, honey, sesame oil and olive oil. Toss with salad. Adjust seasonings to taste, adding more vinegar if needed.

An eastern European favorite is Cabbage Noodles, and it's dead simple to make.

You can find a recipe here (Romanian), or here (Slovak) or here (Polish) or here (German).

My Hungarian mother made it this way:

Shred 1 small head of cabbage. The smaller the bits, the better. My mother used a grater, but I use a food processor. Saute the cabbage in about 3 T. of oil (butter, or, more authentically, lard can also be used). Keep stirring the cabbage until it starts to caramelize. This can take quite a while - 20 to 30 minutes. (My mother would help the caramelization by adding a scant teaspoon of sugar.) Season with salt, and liberal amounts of black pepper.

Meanwhile, cook up a lb. of broad noodles in salted water. Drain. (You can also use bow-tie pasta. Any broad, wide noodle will do.)

When both are finished, mix the cabbage in with the noodles. Serve as a main dish, or as a side dish.

******

I've also put shredded cabbage in with fried potatoes, or into hash.

And, although this may not be the best recipe to recommend here, I'll never forget when the Two Fat Ladies made "Bubble and Squeak" on their cooking show.

While these may not seem as low-fat recipes, of course, you CAN control how much fat you use to make these.

vegetable soup with cabbage

I use it in salads all the time, in place of lettuce.  Not that different from cole slaw, I guess, but still good.  There are also lots of "fancy" cole slaw recipes out there: Middle Eastern, Middle Eastern with lemon and garlic; with Cajun seasoning; etc.

I also make cabbage hash: Shred or finely slice the cabbage and sauté it lightly with sliced onions and a small amount of (if you eat it) ham, bacon, or leftover sausage.  Not a lot, just enough for seasoning.  I might add some celery, fennel, or caraway seed, too, if I'm not using sausage.

I'll second the suggestions for soup or stuffed cabbage leaves, too.  Yum! 

I made chicken and veggie soup with it last night, but even if you sauteed it on the stove with some pepper or whatever seasoning you like its good.

Shredded and steamed for about 5 minutes until it's tender. Add a little butter and plenty of black pepper.

I love to shred it thinly and saute it with a little butter or olive oil and green onions and cayenne pepper.

mmmm....actually I think this will have to go with dinner tonight lol

Vegetable soup with cabbage, pork roast with cabbage in the oven, or just chop it up and saute with a little oil and salt.

I love to use cabbage to make turkey cabbage rolls (with shredded cauliflower instead of white rice) or spicy cabbage curry.  Use the cabbage in place of the meat and it is a wonder entree or side dish to baked fish!

Sweet and sour cabbage.

Finely slice your cabbage, an onion, add a grated apple and squeeze of lemon.  Place in microwave safe bowl with a dash of water and cook.  Stop cooking while it still has a little crunch.  To make it sweet and sour add - 1 spoon of white vinegar, 1 spoon sugar.  Stir and zap in the microwave for another half minute.  Adjust the sweet/sour taste to your liking by adding more acid (lemon juice, vinegar) or more sugar.

This is surprisingly yum, and something that's been a fav in my family for over thirty years!

Sweet and sour cabbage.

Finely slice your cabbage, an onion, add a grated apple and squeeze of lemon.  Place in microwave safe bowl with a dash of water and cook.  Stop cooking while it still has a little crunch.  To make it sweet and sour add - 1 spoon of white vinegar, 1 spoon sugar.  Stir and zap in the microwave for another half minute.  Adjust the sweet/sour taste to your liking by adding more acid (lemon juice, vinegar) or more sugar.

This is surprisingly yum, and something that's been a fav in my family for over thirty years!

Salad

Dry roast a tablespoon of cumin seed, and mix with about 1/4 c lemon juice. Finally shred cabbage, and add to a grated  carrot. Mix all together for a tasty salad that is perfect with curry...or anything really.

 

My favourite cabbage dish is cabbage and coconut. It might sound a little strange, but it is an Indian staple, and awesome wrapped up in a fresh chapatti.

You need: shredded cabbage, some black onion seeds, some coriander seeds, a handful or two of shredded fresh white coconut meat (shredded dried coconut is ok...but not as good!), a tbl spoon or two of brown lentils, a couple of green chilies, a generous splash of soy sauce and some curry and khaffir lime leaves. The spices and chilies should be used to taste. You also need a wok.

 

Heat a bit of oil in the wok and coat the sides - this is a bulky dish so make sure it isn't all going to stick to the pan. Fry the seeds, chilies, lentils and spices in the oil until the coriander seeds pop. Add the cabbage, in batches if you have a lot of it, and stir fry until turning a deeper green colour. Add the coconut and the soy sauce, adding as much sauce as you feel you need to taste. Stir fry a little longer, but don't let the cabbage cook too much and go soggy - it should be a little crunchy.

And eat! Serve with chapatti (I prefer bread instead of rice with this) or as a healthy and nutritious side dish.  Enjoy!

#15  
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Proper sauerkraut is delicious and surprisingly healthy (despite the salt). http://chetday.com/sauerkrautrecipe.htm is the basic recipe but you can also add finely sliced apple, caraway seeds, onion, cumin....

We love sauerkraut in our family and it is very simple to make.  For every 5 pounds  of shredded cabbage mix in 3 tablespoons of canning salt.  Stir in it  and if you can "can" food, pack it clean jars.   It will produce its own brine.  Top it off with boiling water and make sure it you place the jars in a low plastic container to catch overflow.   Loosely place a lid on top and let it sit for 10 days though every day top  it off with boiling water even if it will overflow a little.  The 10th day I clean the jars, heat them in the oven, and process the jars in my canner.  If you don't can, it will keep in the frig for a while.  Homemade sauerkraut is much better than the store bought.  Yummy!!!

I love cabbage. It is extremely good for you. Eat is raw in salads. I make cabbage noodles. Boil whole grain noodles. Drain the noodles and sprinkle with onion and garlic powder, oregano and basil. Then boil the cabbage, drain it and use the same spices to season it. In a frying pan sauté garlic and onion. Use water or a Little olive oil. Add the cabbage and cook it until it is slightly browned. Then mix the cabbage and noodles together. Delicious. Laughing Good served with baked chicken breast.

#18  
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Yummy! My favorite - and easiest - except for the cutting is simply to chop up a head of cabbage - medium or larger and two medium onions. saute with salt and pepper to taste and a little butter. Be careful on the butter - I actually need it for my fats when they are low.

You can refrigerate the leftovers and reheat for side dishes or make a meal of it with a piece of meat. Low calorie and nutritious. There are many other recipes.

Like soup? Try a cabbage soup with vegetable broth. There are many recipes on the internet. Low, low calories and high nutrition. If you need more protein you can add meat as needed.

Combine it for making borsch and another yummy. Since it's summer there is a recipe for cold Borscht that is delicious. Avoid the ones with lots of buttermilk, yogurt or sour cream. Borscht should only have a small amount of sour cream added to the bowl.

For either variety but the meat one is usually best warm.

In two quarts of stock (This can be chicken, beef, vegetable, etc.)

Grate four or five medium beets

One medium to large head of cabbage

Optional a couple of grated or diced potatoes

One large onion chopped

Two cloves of garlic

Optional tomato No more than 2 medium

Salt to taste.

After cooking refrigerate and serve cold with a dollop of sour cream or not.

This can be varied with in season vegetables.

Warning: Don't make it too salty! This is a sweet tasting soup. The old recipes call for a little vinegar but it isn't necessary. Again, be cautious of the amount and enjoy!

For the meat variety - any meat is good! Just measure so as not to overdo it.

Cut the core out, add some butter and garlic, wrap in foil and cook on the grill or in the oven or smoker for a couple hours.... delicious!

On a whim, I decided to grill cabbage wedges last week.  They turned out unbelievably good! I just brushed a wee bit of oil on them, sprinkled them with caraway seed and a little salt and pepper and put them on some heavy duty aluminum foil and cooked on direct heat.  I turned them when they turned nice and brown on a side and started getting soft.  Some of them did fall apart, so I just spread them about on the aluminum foil and continued to cook them.  Very delicious.  Even on a gas grill, they got a nice smokey taste.

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