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Discussion Starter · #1 ·
hi there!<br>
i got this gigantic savoy cabbage in my CSA box, but i've never cooked with cabbage before and i have no idea what to do with it! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/upsidedown.gif" style="border:0px solid;" title="upsidedown"> does anyone have some simple, tasty recipes to share? something casserole-ish, maybe? or anything else.....<br>
thanks so much!<br>
~Sarah
 

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Cabbage rolls-Blanche the leaves and then roll a mixture of rice/tomato sauce/meat (or omit if you're veg), onion etc. inside of them. Top with more tomato sauce and bake. (You can also dice the cabbage up and toss it all together for an easier casserole.)<br><br>
Fried cabbage-Chop up and sautee in some olive oil, salt and pepper (it will cook down, so fill that pan!)
 

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We line a steamer with cabbage, and fill it with cubed firm tofu or tempeh and steam it until tender. Then we eat it smothered in peanut sauce. Yum! Chicken would probably be good too, but we are vegetarians, so I don’t know from experience.<br><br>
We also make our cabbage into homemade sauerkraut. It is supereasy to do and so much tastier than anything you can buy in the store.
 

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I love cabbage sauteed in olive oil with salt and pepper, as above. However, I also add sliced onion and some garlic. Really, really yummy -- especially served over egg noodles. Yum.
 

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Homemade sauerkraut is very good for you <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"> and <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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I put steamed cabbage in my mashed potatoes. It's an irish dish, I'm blanking out on the name, but it's yummy.
 

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Just chop it up and throw it in everything. It's an easy-going taste. Stir-fries, noodles & sauce, really any veggie/grain combo it can go well with. I just saute it for a few minutes to soften up.
 

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Discussion Starter · #8 ·
wow thanks for the suggestions! i'm going to try frying it, i think....<br><br>
btw, how do you make sauerkraut?<br>
thanks again!<br>
~sarah
 

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Saute in high quality butter with an onion, sea salt and pepper to taste. Add in some caraway seeds. Yummy.<br><br>
As was already mentioned-- cabbage rolls. Also, cabbage soup.
 

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I make sauerkraut this way:<br>
Shred a whole cabbage. Pound it with a wooden spoon for 10 minutes to make it “juicy”. Then I add sea salt (1 T) and ¼ cup of whey (and sometimes will throw in a chopped apple, some caraway seed or some sliced onion- but that is optional). I get the whey from draining yogurt in cheese cloth to make cream cheese. If you don’t have whey I read in the NT cookbook that you can use extra sea salt in place of the whey- but I have never tried this so I can’t vouch for it. Put it all in a jar with plenty or room at the top. Some say to add water so all the cabbage is in a brine, but I find that isn't much of an issue. This was an old farmhouse recipe from my family, but it is basically the same as most other saurkraut recipes I have seen. Let sit in a dark spot for 3-5 days. Refrigerate or keep in a cold spot.
 

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Borcht!<br><br>
saute shredded cabbage, greated carrot, grated potato, finely chopped onion in butter until tender. Add grated beets and enough water to cover. Simmer for about an hour. Season with salt pepper and dill. Add a spoon of sour cream to each serving.
 
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