Cabbage

[ursusarctos]

Cabbage is CHEAP right now. Like 15 cents a pound cheap (where I live anyway). I want to use more cabbage. But I really don't know that much to do with it besides sauteeing it. I also have the added complication of DP not caring for the taste all that much. Anyone feel like sharing how they like to use cabbage? TIA!

[columbusmomma]

I make a salad with it. Shred it, add some shredded carrots, some onions and then marinate it with rice vinegar,sugar, a bit of oil and water. Good slaw!

[cristeen]

Fresh sliced coleslaw made with a fresh vinaigrette - there's really no comparison. I had no idea how processed most coleslaw really was until I made it fresh. There's a HUGE taste difference. My DH "hates slaw", but will eat the fresh made stuff.

I love it sauteed or braised with sausage and onions. Sometimes I'll just drop the sausages into the bottom of a casserole dish, cover with onions and sliced cabbage, pour in a beer, cover and bake a couple hours. If I'm going to saute it, I put plenty of fat into my cast iron skillet, and cook it down, allowing it to brown a bit. It really needs a significant amount of fat - but you just keep cooking it until it basically melts into this creamy pile.

There's always the ethnic foods... stuffed cabbage, cabbage soup, borscht, cabbage pie (pirog), cabbage turnovers (piroshki), cabbage "ravioli", etc.

[NiteNicole]

I love cabbage. LOVE. I saw this suggestion on a low carb forum somewhere last year and my whole family loves it.

Cut your cabbage into thin wedges, about an inch or so? And leave a bit of core attached so they hold together. Melt some butter in your baking dish (I use about 4 T, you don't end up eating it all). Coat both cut sides of wedges with butter and then sprinkle with black pepper. Roast at 450 for 20 - 25 minutes. I usually cover mine with foil for the first 25, then take off the foil and leave the cabbage in till it gets some brown/black crispy bits on the edges. LOVE. Your house will STINK, but it's so good.

[deditus]

I just made this last night:

http://www.marksdailyapple.com/cabba...tballs-recipe/

Old family fav (although we don't eat it now because we are dairy free):

Siamese Chicken & Cabbage

1 cut up chicken
1 clove garlic minced
3 T oil
1/2 t ground coriander
1/2 t ground pepper
1/2 t salt
1 t sugar
1 t soy sauce
1 c stock
3 c shredded cabbage
1 c sour cream

Heat oil in dutch oven. Fry garlic for a few secs, then add chicken and brown lightly. Add remaining except cabbage & sour cream, cover and simmer for 1 hour. Add cabbage, mixing well, cover and cook 10 minutes. Remove from heat and stir in sour cream.

[425lisamarie]

Cabbage and pancetta :

I like it with spicy thai dressing and peanuts

I add it to stew

Stuffed cabbage leaves is a great elegant, CHEAP dinner.

[staceychev]

If you have a big crock, you can make sauerkraut. It's actually pretty easy. Look in the TF forum for recipes and discussions.

[ursusarctos]

Oh thank you everybody, these sound great! Keep them coming!

deditus, do you think coconut milk would work in place of the sour cream?

staceychev, I guess I should have added that I already do sauerkraut and I'm just waiting for the next batch to be ready! I have a big 3 liter mason jar that I make it in and I can't wait. One more week! If only DP would eat it too, but he thinks it's gross unfortunately.

[deditus]

Originally Posted by ursusarctos

deditus, do you think coconut milk would work in place of the sour cream?

Maybe, I think especially if you used homemade bone broth so it gets some extra richness from that. I haven't tried it, but I have used it in stroganoff and that was good so it should work.

[Magelet]

In terms of your DP liking sourkraut, has he tried it plain or mixed with things? I don't really like sourkraut plain, but I love it mixed in with bites of things. (IE on the same forkfull of pulled meat, or on a bite of salami and bread or on pulled chicken mexican fry breads or the same bite as some tri-tip. but plain? ugg I can manage a forkfull but I don't LIKE it. on a reuban? gimme a couple cups full!)

I have to say I really like cabbage in soup. What I do fairly often is make soup with homemade stock, sauted onions, and sometimes some meat, and salt and season to taste. Then I'll throw in some fresh or sauted veggies. raw cabbage is one of those and its scrumptious. I don't cook it long, just long enough to cook how I want (which with most greens isn't that cooked).

[chattyprincess]

Sounds crazy but my DH is from Maine and EVERYONE out there makes something called "boiled dinner". Which means I get out my largest pot and put in carrots, rutabega (or turnip), potatoes, an onion a smoked ham and then as much cabbage as I can fit in (yum) and then fill with water making sure the water isn't touching the cabbage. Cover and cook for about 6 hour until turnip and carrots are tender.

[BedHead]

My favorite cabbage salad is this:

Chop up as much as you want. Add equal amounts of rice wine vinegar and sesame oil. Sprinkle in some roasted sesame seeds, mix up and enjoy!

Have you ever tried to make kimchi?

[Jennifer Z]

fry some bacon, throw the cabbage wedges in, turning them so they have some of the bacon grease on them, cover and let it wilt. Eat like that or add some cream or vinegar.

[ursusarctos]

Oh yum, everybody! Thanks!

Magelet, that's interesting to hear. I am one of those people that will eat sauerkraut plain by the bowlful, so I guess I always just assumed that if you don't like it plain then you just don't like it at all. Maybe I could convince DP to try it *with* something and he might end up liking it better. It might take a lot of convincing though

BedHead, I have not tried kimchi actually. That's a good idea! And it takes less time to make than sauerkraut too, right?

[cristeen]

Originally Posted by ursusarctos

I am one of those people that will eat sauerkraut plain by the bowlful, so I guess I always just assumed that if you don't like it plain then you just don't like it at all.

Definitely not. I won't touch it straight, but on a grilled sandwich (corned beef, pastrami, salami, whatever), a hot dog, or whatever, I love it.

Kim Chee is very similar to saurekraut - and takes about the same amount of time to make. I made my last batch with daikon, carrot and cabbage, and the addition of red pepper flakes. I didn't make it super hot, so it's still tolerable - the heat is completely up to your discretion.

[425lisamarie]

Originally Posted by cristeen

Definitely not. I won't touch it straight, but on a grilled sandwich (corned beef, pastrami, salami, whatever), a hot dog, or whatever, I love it.

Kim Chee is very similar to saurekraut - and takes about the same amount of time to make. I made my last batch with daikon, carrot and cabbage, and the addition of red pepper flakes. I didn't make it super hot, so it's still tolerable - the heat is completely up to your discretion.

I don't like it plain either but I like it IN something

[ursusarctos]

So how long exactly do your ferment your kim chi? Because now that I think of it I have seen wildly varying recipes for sauerkraut in terms of time spent fermenting. I let mine ferment for a month before I open it (I do it in a giant mason jar).

And I will definitely have to try to convince DP to try sauerkraut on a sausage now.

[Super_mommy]

I prepare Tangy braised cabbage as side dish for ham, beef,lamb...

[Gingercat]

Originally Posted by columbusmomma

I make a salad with it. Shred it, add some shredded carrots, some onions and then marinate it with rice vinegar,sugar, a bit of oil and water. Good slaw!

We have a similar seasonal salad here (unlike what most people think, the typical Greek salad is only eaten in the summer here where tomatoes and cucumbers are in season): finely sliced cabbage, shredded carrots, celery (but the fine dark green leafy kind) and finely sliced red peppers. For dressing we use olive oil, vinegar (any kind you like) and sea salt.

[columbusmomma]

Originally Posted by Jennifer Z

fry some bacon, throw the cabbage wedges in, turning them so they have some of the bacon grease on them, cover and let it wilt. Eat like that or add some cream or vinegar.

We just ate this last night!