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I'd like to make a one dish meal tonight with cabbage. Anyone have any suggestions? A casserole maybe? I have a lot of beans, rice, tomatoes and veggies. Any ideas?<br><br>

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I'm terrible at finding what I want on this board with the search function, but there was a thread I had started awhile ago about cabbage meals (it's one of our cheaper/only veggies up here). People had a lot of interesting suggestions. We sometimes make stew with beans and cabbage, and some tomato or whatever other veggie I may have found in the "damaged" rack for less than 6$ a piece. I generally cook rice seperately and serve the stew over the rice, but there's really no reason you couldn't cook the rice right in the pot with everything else. Watch out though, I can't serve this to guests because it's a little too gas enducing if you aren't used to such things.<br>
I still don't know how to deal with cabbage properly though. I mostly toss it into soups, stews and stir frys. Part of me is thankful that the ice roads are out and the rivers haven't broken up yet, only because our produce all has to be flown in now, which has somehow reduced the sheer volume of cabbage available. Woot. We're eating mostly light weight veggies these days, and I don't miss the cabbage. Nope.<br>

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<div>Originally Posted by <strong>NatureMama3</strong> <a href="/community/forum/post/7899863"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">hmm.. what about stuffed cabbage rolls? some rice, maybe some cut veggies and beans mixed in with it, rolled and baked?</div>
I make vegan cabbage rolls that even my meat loving father adores!!! Theyre always a good meal!! Yummy

114 Posts
This is my favorite cabbage dish. You can make it as spicy (or not) as you like.<br><br>
(I'm not sure of the actual name of the recipe, as I got it from a friend.)<br><br>
Lentils and Cabbage<br>
Source: Madhur Jaffrey's Indian Cooking<br>
Categories: Main Dishes<br><br>
1½ cups red split lentils, rinsed and picked over<br>
5 cupswater<br>
½ teaspturmeric<br>
5 Tvegtable oil<br>
1 teaspcumin seeds<br>
2 - 4 clovesgarlic, finely chopped<br>
1 medium onion peeled and cut into fine slices<br>
½ lb cored and finely shredded cabbage<br>
1 - 2 fresh hot green chiles finely sliced<br>
1½ teasp salt<br>
1 medium tomato peeled and finely chopped<br>
½ teasppeeled and finely grated ginger<br><br><br>
Put the lentils and water into a heavy pot and bring to a boil. Remove<br>
any scum that collects at the top. Add the turmeric and stir to mix.<br>
Cover, leaving the lid very slightly ajar, turn the jeat to low and<br>
simmer gently for 1.25 hours. Stir a few times in the last 30 minutes.<br><br>
While the lentils cook, heat the oil in a 8-9" frying pan over medium<br>
heat. When hot put in the cumin seeds. Let them sizzle for 3-4<br>
seconds. Now put in the garlic. As soon as the garlic begins to brown,<br>
put in the onion, cabbage and green chilies. Stir and fry for about 10<br>
minutes until the cabbage begins to brown and slightly crisp. Stir in<br>
.25 t of the salt. Turn off the heat.<br><br>
When the lentils have cooked, add the remaining 1.25 t of salt, the<br>
tomato and the ginger to the pot. Stir to mix and cover. Cook for<br>
another 10 minutes. Add the cabbage mixture and any remaining oil in<br>
the frying pan. Stir to mix and bring to a simmer. Simmer uncovered<br>
for 2-3 min until the cabbage is heated through.
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