Cabbage recipes

[Anonymous]

Anonymous wrote:Does anyone have a good but simple red cabbage recipe?

I like this one http://emtplate.blogspot.com/2008/11/rdkl-danish-red-cabbage.html

[Anonymous]

use it as a filling for eggrolls

[Anonymous]

This is not the healthiest recipe, but it is easy and tastes great. The mustard dressing is so good.

https://www.budgetbytes.com/one-pan-roasted-kielbasa-cabbage-dinner/

[Anonymous]

Shred it.

Then sautee a ton of garlic in oil for a few minutes. Pour it all over the (raw) cabbage, tossing to coat.

My kids eat cups of this.

[Anonymous]

I love cabbage!!

1) Chop it up and sautee in olive oil and an anchovy, add garlic when you're almost done

2) Sautee some sliced sausages and then add shredded cabbage and sautee in sausage grease --no need for any other oil.

[Anonymous]

I also love colcannon with cabbage. I also make a soup with white beans, cabbage, and ham or kielbasa. You could do an asian slaw instead of one with mayo. Shredded on tacos. For me, I find that the key thing is to incorporate a little bit in my meals each day.

[Anonymous]

Anonymous wrote:Does anyone have a good but simple red cabbage recipe?

You can use the same recipes but if you're doing a slaw you can't do it way ahead of time because the color will bleed. Well you can but it may not look very appetizing.

Live Hungarian cabbage rolls just adding to the cabbage ideas to this thread.

[Anonymous]

Fish tacos
Kimchi

[Anonymous]

Add it to stir-fries.

The previously mentioned idea to saute it in butter is a good one … Ina Garten has a recipe that involves a lot of butter and a long, slow cooking time. It's delicious.

Lightly saute it and add it to fish tacos. (I like it better with the raw taste taken out of it.)

[Anonymous]

Anonymous wrote:Add it to stir-fries.

The previously mentioned idea to saute it in butter is a good one … Ina Garten has a recipe that involves a lot of butter and a long, slow cooking time. It's delicious.

Lightly saute it and add it to fish tacos. (I like it better with the raw taste taken out of it.)

LOL. All of Ina’s recipes involve a lot of butter.

[Anonymous]

I am not typically a coleslaw fan, but I love Catherine Newman's Miso-Lime Coleslaw:

http://benandbirdy.blogspot.com/2014/04/miso-lime-coleslaw.html

It does contain mayonaise, but it's not the dominant flavor.

She also has another slaw recipe that uses either red or green cabbage:

http://benandbirdy.blogspot.com/2011/11/pink-slaw.html

[Anonymous]

Amish recipe: Hot slaw. For half a cabbage or 4 to 5 cups shredded or chopped, not too fine. Melt 3 tablespoons of butter in a frying pan. Toss in the shredded cabbage. Sprinkle with salt to taste and freshly ground pepper. Cook until softened but not mushy, stirring around, it's barely 5 minutes. Mix together 1/2 cup sour cream with 1/2 tablespoon vinegar. Toss over the cabbage, stir to coat and serve. Even cabbage haters like this.

[Anonymous]

Anonymous wrote:We do "moo shu": sautee shredded cabbage and carrot, then beat an egg or two with soy sauce and sesame oil and mix it into the pan. Add red pepper flakes if you want it spicier. I usually add scallions or chives. Then serve on flour tortillas spread with hoisin sauce. You can add meat or tofu in there too. Authentic? no way. but it tastes good.

Would you like stuffed cabbage in a sweet and sour tomato sauce?

Or buy some injera at an Ethiopian market and make tikil gomen. The recipe at http://www.spachethespatula.com/ethiopian-feast-tikil-gomen-cabbage-carrots-potatoes/ looks good except I'd use ghee instead of coconut oil. There are some other Ethiopian recipes there if you're looking for accompaniments (when I do this I usually make lentils in a tomato-berbere sauce).

Not OP, but I got a huge Chinese cabbage in my CSA box and decided to make moo shu based on this post. So much work ( I read a recipe that said to cook all the elements separately then mix back together, but delicious.

[Anonymous]

My mom used to make a cabbage and ground beef casserole that I loved as a kid. It had cheese on top. In googling I also saw a lot of variations that are basically cabbage rolls without all the work of stuffing and rolling cabbage leaves.

[Anonymous]

Marcella Hazan has a recipe for smothered cabbage, Venetian style, which basically involves cooking it for a long time in olive oil, with a little onion, garlic and vinegar. It is a delicious warm winter side to a roast chicken (or chicken parts) or probably other roasted meat too.