Cabbage Lady, come here.
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Anonymous
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I tried roasted red cabbage this week and it was okay...but I wouldn’t make it again. No one else in my family would eat it.
Help me love cabbage! Any good vegetarian recipes I can try? I like cabbage slaw but the kids don’t enjoy vinegar or acidic food. |
Anonymous
My kid doesn't like a lot of the veggies my husband and I eat. we make him the veggies he likes, normally roasted broccoli or cauliflower, when we are roasting veggies. On a day that we are making a cabbage slaw type thing he can have raw carrots. His tastes will change as he gets older and that is ok. |
Anonymous
I think red cabbage isn’t great roasted. I like red cabbage raw in salads and slaws. Green cabbage is better roasted, or sautéed in a pan with a rough cut onion. Roast it large slices or wedges drizzled with some olive oil and a balsamic vinegar and salt and pepper. Toward the end of roasted top with some shredded parmasan |
Anonymous
| Cabbage lady, how should I prepare my cabbage to go along with corned beef on Wednesday if I don’t care about being authentic? |
Anonymous
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Cabbage Soup for St Paddy's!
https://www.loveandlemons.com/cabbage-soup/? I am so happy to find cabbage people, here. Really. |
Anonymous
I just added cabbage to my grocery list. I am definitely going go make this!! Thank you for posting. |
Anonymous
Not Cabbage Lady, but I'm probably going to put mine in crock pot just because it's easy. You wouldn't want it cooking in there the whole time the beef cooks, though. I think the recipe I saw said around 2 hours for the cabbage, but if you like it crunchier, I'd go with less time. I am probably going to overload carbs with some Irish soda bread, too. |
Anonymous
Look up instant pot recipes, too, if you have an instant pot! |
Anonymous
| I’m so excited by the fact that my corned beef recipe only needed half a head of cabbage today. I have another half to play with for these recipes! |
Anonymous
I think Irish cabbage is cooked with each leaf separated with pepper, salt, and bacon fat. Then shredded. I do not like it mushy like that, so I would cut it up in wedges, smaller or bigger depending on how you like it. First, I would sautee onions and garlic, add some bacon to the onions, put the wedges in the pan, add water to cover (but not like a soup, more like simmering). Cook up to 45 minutes. CL |
Anonymous
| ^^pot, in a pot. |
Anonymous
I ended up pulling one wedge out of the slow cooker , separated the leaves and crisped it up in a frying pan. It was good! I didn’t like the wedge that was straight out of the slow cooker. |
Anonymous
Oh, that sounds good! Crisping it up would definitely make it tastier! Glad you figured it out. |
Anonymous
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How has no one not mentioned Golumpki? I loved this even as a kid when I went to events with the polish side of the family. You can really use just about anything as a filling if you don't eat meat. Mushrooms work well. I remember one of my great aunts would use Kasha.
https://r.search.yahoo.com/_ylt=AwrJ6ydua1NglLYAAlpXNyoA;_ylu=Y29sbwNiZjEEcG9zAzYEdnRpZANDMTc1NF8xBHNlYwNzcg--/RV=2/RE=1616108526/RO=10/RU=https%3a%2f%2ffredaskitchen.com%2fblogs%2fnews%2ffredas-authentic-golumpki-recipepronounced-gowumpkey/RK=2/RS=8nsktPD.wTTWKitLqpksThILZ7I- |
Anonymous
| All hail the CabbageLady and her cabbage army who have given so many recipes on this thread. Cabbage is making an appearance in every meal this week at my house. My opening salvo—The diced cabbage-pepper-lime-thingy—was a total hit. #Cabbage4lyfe |