This sheet pan dinner is great, especially with the mustard vinaigrette drizzled over everything.

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

Lamb and cabbage dry curry with roti

I made coleslaw tonight. I usually don't use a recipe but decided to do serious eats classic cole slaw, which meant tossing with sugar and salt and letting it sit for 5 minutes to draw out the water, then rinse, drain, and dry with a salad spinner or towels. I have a cheap salad spinner but it never seems to remove water (it does spin like crazy but there is no sign of water drops leaving the basket) so I laid the chopped cabbage, onion, carrots on clean towels, so that part worked but now I have a bunch of towels to wash. The dressing is almost exactly what I would make anyway.

So, when I make it, usually the dressing gets very liquid because of water drawn from the cabbage (It also looks orange because I use more carrots that most people probably do). But. . . . I rinsed like crazy (like the rinse water had no salt taste at all) but the slaw was still noticeably salty, not inedible but more than I would like. My usual slaw I can sit and stuff myself with, but it really is too liquidy. So if anyone else has a suggestion . . . .

My other favorite is deconstructed stuffed peppers, I use the same ingredients but cabbage is sliced thin with a knife.

Anonymous wrote:For those wondering about “meatballs”.

https://en.m.wikipedia.org/wiki/Cabbage_roll

My family is Russian Jewish and my grandmother made these with meat mixed with rice for the filling and a tomato based sauce. In Russian they’re called “golybtsi”.

I love golubtsi. I am not Russian or Jewish but discovered them as a teen when exploring different cuisines. My Irish grandmother loved when I made them. I lived in Russia for a year and sadly they were not very common there (although we ate cabbage daily). The Parklawn Deli serves an excellent version.

Anonymous wrote:

Anonymous wrote:Salad!

I love cabbage vinaigrette salad.

My kids call it “crunchy salad” because it keeps in the fridge for several days and is keeps its bite. The vinaigrette softens and marinates the cabbage leaves just enough to keep a very delicious satisfying crunch. It’s best the day after making. I can’t eat lettuce anymore. Cabbage is too good!

In the early days of their marriage, my father informed my mother, in no uncertain terms that he did NOT like coleslaw. My mother, being an excellent cook, just dropped it from her meal plans and cooked other things (after all, she had her own preferences and aversions and had no particular fondness for coleslaw). However, when she attended a get-together with my father’s family, she was baffled to watch him devour large quantities of coleslaw. When she asked her mother-in-law about it, my grandmother explained that since Dad had been convinced he didn’t like coleslaw, they just called it salad, and he was happy to eat salad.

This is funny because I posted about salad above and I HATE Cole slaw. I can’t stomach the creamy dressing

Anonymous wrote:Madhur Jaffrey:
https://food52.com/recipes/20448-madhur-jaffrey-s-stir-fried-cabbage-with-fennel-seeds?srsltid=AfmBOopYAVTqCp4TAJ79iNPEji1akMOhEaMrHarQU8WboH4fhD6Oj58F

She also has an easy recipe in which you saute a few slices of smashed ginger in oil, then add sliced scallions, cabbage and carrot coins until softened and finish with rice wine vinegar (I think). Delicious, easy side.

Alison Roman:
Dilly bean stew with cabbage
https://anewsletter.alisoneroman.com/p/dilly-bean-stew-with-cabbage-and-frizzled-onions

Cabbage roasted with pork tenderloin and apples
https://www.washingtonpost.com/recipes/bacon-roasted-pork-tenderloin-carawayd-cabbage-and-apples/

NP. Much prefer the thoran recipe above than the Jeffrey one.

For those wondering about “meatballs”.

https://en.m.wikipedia.org/wiki/Cabbage_roll

My family is Russian Jewish and my grandmother made these with meat mixed with rice for the filling and a tomato based sauce. In Russian they’re called “golybtsi”.

My grandmother's rotkraut recipe:
Saute one diced yellow onion in butter in a dutch oven. When softened, but not browned, add one grated granny smith apple and 1/2 head sliced red cabbage. Cook until cabbage is softened, watching to make sure it doesn't burn- you may need to add water. Add salt, pepper, paprika and about 1/3 c. red wine vinegar. Serve with sausage.

Madhur Jaffrey:
https://food52.com/recipes/20448-madhur-jaffrey-s-stir-fried-cabbage-with-fennel-seeds?srsltid=AfmBOopYAVTqCp4TAJ79iNPEji1akMOhEaMrHarQU8WboH4fhD6Oj58F

She also has an easy recipe in which you saute a few slices of smashed ginger in oil, then add sliced scallions, cabbage and carrot coins until softened and finish with rice wine vinegar (I think). Delicious, easy side.

Alison Roman:
Dilly bean stew with cabbage
https://anewsletter.alisoneroman.com/p/dilly-bean-stew-with-cabbage-and-frizzled-onions

Cabbage roasted with pork tenderloin and apples
https://www.washingtonpost.com/recipes/bacon-roasted-pork-tenderloin-carawayd-cabbage-and-apples/

Anonymous wrote:

Anonymous wrote:My mom used to make cabbage meatballs for the jewish holidays. Everyone just ate the meatball and threw out the cabbage but I guess you could eat it.

Why didn't she just make meatballs?

The ones we ate weren't like Italian meatballs. They didn't hold their shape, hence the need for the cabbage wrapping. Ours were mixed with rice and maybe other stuff.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My mom used to make cabbage meatballs for the jewish holidays. Everyone just ate the meatball and threw out the cabbage but I guess you could eat it.

Is that meatballs wrapped in cabbage?

Yes this poster is talking about stuffed cabbage. I don't know where they got "meatballs from".

Alot of jews made this especially after and during the depression it carried into the 1970's or so.

I personally love it as does my family.

My family is Eastern European (not Jewish though). This is a pretty standard Eastern European dish. My family's is stuffed cabbage cooked in tomato sauce.

Were your ancestors from Eastern Europe?

Ina Garten coleslaw
https://www.food.com/amp/recipe/barefoot-contessas-blue-cheese-cole-slaw-379103

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Salad!

I love cabbage vinaigrette salad.

My kids call it “crunchy salad” because it keeps in the fridge for several days and is keeps its bite. The vinaigrette softens and marinates the cabbage leaves just enough to keep a very delicious satisfying crunch. It’s best the day after making. I can’t eat lettuce anymore. Cabbage is too good!

In the early days of their marriage, my father informed my mother, in no uncertain terms that he did NOT like coleslaw. My mother, being an excellent cook, just dropped it from her meal plans and cooked other things (after all, she had her own preferences and aversions and had no particular fondness for coleslaw). However, when she attended a get-together with my father’s family, she was baffled to watch him devour large quantities of coleslaw. When she asked her mother-in-law about it, my grandmother explained that since Dad had been convinced he didn’t like coleslaw, they just called it salad, and he was happy to eat salad.

This is funny because I posted about the salad and I HATE Cole slaw with a passion. The creamy mayo based dressing grosses me out. lol

I hate coleslaw too because I grew up in the 80s when it was terrible. Now I can't get over the connotation of cole slaw. I think I'd have to rename it too and go the vinaigrette route.

Cabbage thoran: simple, fresh and delicious. My mom adds fresh peas and grated carrots for color.

https://maunikagowardhan.co.uk/cook-in-a-curry/keralan-cabbage-thoran/

This is delicious!
https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

Also, cook it in milk/butter/salt/pepper. Really good!