Post your favorite cabbage recipes please.

[Mr. McD]

Mine is fried cabbage with bacon and fennel seed.

About 8 slices bacon cut up.
A small head cabbage cut up.
2 teaspoons fennel seed
Salt and pepper to taste.

Brown the bacon and add the cabbage cook until it begins to soften and add the fennel seed. Continue to fry the cabbage (turning frequently) until it starts to brown. Salt and pepper to taste.

[eleny]

1. I use tarragon instead of fennel

And I often just use some light olive oil or canola and lots of ground black pepper. I like to shred the cabbage coarse for this recipe - same as I do for my slaws.

My very favorite use for cabbage is cole slaw. I used to make it plain but now add shredded carrot and some red cabbage for color. Using Hellman's mayo and plain white vinegar with salt pepper and a pinch of sugar makes the best tasting all purpose slaw, imo. Adding dijon mustard, crushed pineapple and raisins is a twist that I like for serving with ham.

[grasswire]

13. that's my basic slaw, too....

.....except that I put in chopped parsley and carrots. I whirl those in the food chopper and then add them to finely sliced cabbage. Sugar, Hellman's, vinegar. Delicious.

[eleny]

16. I'll try some parsley next time

[Lugnut]

2. Haluski

When I don't have time to make the traditional potato dumplings I use bowtie pasta. The pasta isn't as good, or authentic, in the dish but I allow myself to cheat now and then.

Finely shred a small head of cabbage and fry it in a deep fairly large skillet. While that's frying chop up a medium onion and brown it in a 1/4# of butter. Cook 12 oz of bowtie pasta, drain and dump into the skillet. Pour the browned butter over the pasta and thoroughly mix the concoction.

This is not a heart-healthy dish but it's good as a treat now and then.

[livetohike]

3. My Slovak comfort food!

I buy Mrs. Weiss halushki noodles when I am home. I can't get them out here.

[livetohike]

4. Ishkosha (potato dumplings and cabbage)

Dumplings:

4-5 potatoes, peeled and grated
1 c. or more, flour
1-2 beaten eggs
salt to taste

Cabbage:

1 large head of cabbage, chopped fine
1 stick of butter

Melt the butter and saute the cabbage until lightly browned. Salt to taste.

Grate potatoes in food processor. Mix in other ingredients and enough flour to make a thick batter. Be sure it isn't runny. Boil a large pot of water.

If you have a colander with large holes, dump the batter into it and stir until the batter drops into the boiling water. My Grandmothers would put the batter on a large spoon and cut small pieces off into the water. This takes forever.

I have a special pan my Great Uncle made for this purpose. It's a frying pan with drilled holes. The holes are 1/4" in diameter and evenly spaced.

Drop the batter into the water and boil until the dumplings rise to the top. Drain in a colander and mix with the cabbage mixture.

[Lugnut]

27. Mmmmmm..

My mother made her dumplings more doughy but still very soft. She would scrape little bits of the dough off a plate into the water with a small spoon. It does take forever to do the dumplings but they're worth it if you have the time. My husband calls them depth charges. :)

[livetohike]

28. Depth charges

LOL. My Uncle calls Holubki - Hunky Grenades!

[wryter2000]

5. Thank you for this thread

I have a Napa cabbage in the fridge I need to get at. Sometimes I go on cabbage jags where I can't get enough of it.

Usually, I just sautee it in butter, sometimes with garlic and/or mushrooms. I also add it to stir-fry with chicken breast and other vegetables.

[Mr. McD]

6. Cabbage and potatoes together reminds me of Rumbledethumps

A traditional Scottish dish. I haven't had them in a long time.

1lb. potatoes, coarsely chopped
2 ozs. or 1/4 cup butter
1 large onion, thinly sliced
1/2 lb. cabbage, finely sliced
Salt and pepper to taste
2/3 cup grated Cheddar cheese


Preheat oven to 180ºC (350ºF) Brush 23cm (9") pie dish with oil.

Place potatoes in pan; cover with cold water. Bring to the boil, reduce heat, simmer, uncovered, for 8 minutes or until just tender. Remove from heat and drain. Rinse under cold water and drain again.

Transfer potatoes to bowl, mash coarsely with fork.

Heat butter in pan. Add onion, cook over low heat 10 minutes or until soft and golden. Add cabbage, stir 5 minutes. Add potatoes, salt and pepper. Remove from heat, stir in 2 tablespoons cheese, (and meat if used).

Transfer mixture to greased ovenproof dish; sprinkle with remaining cheese. Bake for 20 minutes.

[wryter2000]

33. Oh, yum

That sounds fantastic!

[wryter2000]

43. I made this last night.

It was goooood. I think maybe next time I'll add some ground turkey or maybe some mushrooms.

[Bjornsdotter]

7. Brown Cabbage

It's a traditional Swedish Christmas dish. You'll usually find this on the Christmas table and definetly if you attend a Christmas smorgasbord.

Basic recipe:
Brown the sliced cabbage in butter
Add about 3tbl spoons of corn syrup
Optional--1 tbl spoon vinegar
2 tsp salt
white pepper to taste.

Cheers!

[OldLeftieLawyer]

8. Raw

Any kind of cabbage, I just peel off the leaves and eat them like some people eat potato chips.

I can't stand cooked cabbage. Go figure.

[troubleinwinter]

9. Hahaha! I am the same about cauliflower... love it raw, but cooked... EW!

[OldLeftieLawyer]

12. Yep,

and broccoli, as well.

I like most vegetables raw, actually. Sweet potatoes are my favorites.

[troubleinwinter]

14. RAW sweet potatoes??!! Never heard of such a thing.

Green peppers have to be raw.

REALLY? RAW sweet potatoes??? Hmmm... I just may taste one.

[OldLeftieLawyer]

17. You'll love them

White potatoes might not be as pleasing, though - but, seriously, aren't most vegetables better raw?

[troubleinwinter]

18. I just never considered it!

I thought of them as like potatoes. I will try it. Does the same go for yams?

I love all vegetables... except brussels sprouts under any circumstances. Everybody has their quirks.

[OldLeftieLawyer]

20. Yams, sweet potatoes, all of them -

give a thin raw slice a try. You'll be so surprised, I wish I could be there to see your face.

I, too, hate Brussel sprouts, raw or cooked. It should be mandatory to hate them.

There's this - http://nov55.com/hea/food.html - which makes some kind of sense, but, really, isn't quite for me.

If it had any serious nutritional value, I'd live on jicama.



and bagel dogs, which contain a full day's worth of every vitamin and mineral necessary for a long and healthy human life. Sort of..

[troubleinwinter]

21. I gotta tell ya why this is particularly interesting to me.

A pal & I go out for Japanese lunch about once a month. While she orders all sortsa raw sea urchin guts, I order tempura. I like shrimp and veggies, but rather than the usual selection of varied veggies, I ask if they will do me up just shrimp & yams/sweet potatoes (cuz they're my faves).

I have always wondered if they needed to pre-cook them (because all of the other veggies seem fried just a minute). I am thinking NOT, from what you've said.

I do have a fryer, and may just give that yam / sweet potato tempura a 'go' myself.

Well, heck. It just goes to show ya, ya learn somethin' new every day. Even from a lefty lawyer.

Oh, and as for bagel dogs... you are exactly right. They are a complete food. The other one is chocolate chip cookies. Very high in nutrition.

Here's a challenge... I even love lima beans!

[OldLeftieLawyer]

23. SEE?

SEE?

We knows our nutrition, for sure.

You're enjoyed the tempura yams because you're ready for raw yams. Here's a recipe very similar to the one I used to use for tempura - http://www.bento.com/tr-temp.html - but, the trick is to put ice cubes in the water. It makes all the difference.

I could live on succotash.

Strangely enough, not only are chocolate chip cookies on that list, but so are TastyKakes:



I just had four bagel dogs for dinner. Old Yeller's away.

[troubleinwinter]

24. Alright, on your say-so...

I went into the kitchen and cut off a slice of yam and tasted it. By golly! It wasn't all that thrillingly tasty, but it was fine! I rekon a bit of cooking brings out the flavor.

It is NOT like potatoes, which must be completely cooked. More like a carrot. I'll be damned. I think I will be using yams much more often!

Thanks for tempura recipe, and ice water clue.

A story for ya, just to show ya I aint know nuthin. My parent's cross the street neighbor was well known award-winning cook-book author, Peter Reinhart (wonderful guy). Boy, my parents sure ate great while he & his wife were recipe testing!

Peter often had wonderful parties with all the local celebrity "foodies", in our area (wine country of No. Calif.). At one party, there was a GLORIOUS platter of grilled finger-food veggies, made by the local radio food guy. I SWOONED over something that I had never tasted before, and I asked the guy what it was. He looked at me like I had two heads, and said, "Parsnip, of course." !???!

[wryter2000]

34. LOL

That's me and celery. Love it raw, can't stand it cooked. Carrots, too.

[Mr. McD]

30. I like eating the hearts raw with a little salt.

I often put raw cabbage in salads.

[troubleinwinter]

10. Creamed cabbage. Steamed coarsely chopped, then in a white sauce.

Can't even mention it to my husband... the very thought of it makes him gag. So I make it for myself for lunch when he's at work.

[SoCalDem]

11. Melted butter, chopped cabbage..

I am a cabbage purist :)

[troubleinwinter]

15. Yummm.

[Mr. McD]

29. I eat Broccoli, Cauliflower, and Brussels sprouts in butter but

I have never eaten cabbage that way. :shrug: It's gotta be good though.

[SoCalDem]

32. It's fantastic.. melt butter, & brown cabbage in butter

enjoy:)

[grasswire]

19. have you tried Colcannon?

It's a dish from the British Isles that consists of bacon, smashed potatoes, and fried cabbage. With a lot of butter, of course. Oh, it's heaven on earth. I used a Food Network recipe last time I made it, but I don't know if I still have it.

The latest Saveur has a recipe for sauerkraut and bacon strudel that I might try.

[troubleinwinter]

22. How do you do the cabbage....

"fried cabbage" ...is it sauteed until soft, or more like a crisp stir-fry?

[grasswire]

25. browned in butter and some bacon fat

....cooked until it's "caramelized" and sweet. I'll look for the recipe, but I think you could probably just wing it.

[Mr. McD]

31. Never tried Colcannon, it sounds great though

Unfortunately potatoes of mostly off limits for me these days.

[mike_c]

26. couple of pieces of bacon, browned and the fat rendered....

2 pieces of bacon, chopped
1 cup meat stock (whatever's handy, usually chicken stock)
1 tbsp balsamic vinegar
1 small cabbage, cored and coarsely sliced
salt and pepper

Brown the bacon and render the fat in a covered skillet. Add the chicken stock and vinegar, scrapping any brown bits up from the pan. Add the cabbage and cover. Simmer for 20-30 minutes, stirring occasionally, until the cabbage is softened and the liquid is very nearly gone-- reduce carefully at the end until the liquid is thick and brown. Don't burn it. Season with salt and freshly ground black pepper.

[murphymom]

35. with cumin

Ack! this was supposed to be in the thread on cabbage! How do I move it?

Of course, I like cumin in everything! Roughly chop up some cabbage, then put a little oil in a deep skillet over medium heat. Throw in some cumin seed and let toast a bit, then add the cabbage, a little dried mustard powder and a couple of shakes of cayenne (to taste), plus salt and pepper. I like to add a little bit of something tomato - some chopped tomato, a couple of spoonfuls of tomato paste, or even catsup. Add just a bit of water (water will cook out of the cabbage), cover and lower heat. Cook until cabbage is tender.

[NMDemDist2]

36. OK murphymom, you get a gold star for the first locked thread in C&B

i can't remember it ever happening before LOL

we have such helpful mods huh?

:rofl:

[murphymom]

37. Wah!

(Hanging head in shame...)

[NMDemDist2]

38. dunno, it may be a badge of honor

:shrug:

only the mods know for sure LOL

[Viva_La_Revolution]

39. Kraut burgers... family recipe

It was my Dutch Great-grandmother's attempt to make one of my Great-granfathers German family recipes. from his memory.

brown together

hamburger
shredded cabbage
salt
pepper
sliced onion

set aside to cool

make soft white bread dough (I use a sweet dough)

wrap 2 tblspoons meat/cabbage mixture in bread pocket

bake

serve with ketchup


ah. comfort food

[wryter2000]

40. D-OH

How could I forget piroshki? A pie crust made with butter and cream cheese. Cut crust into rounds. Pile some of SoCalDem's sauteed cabbage on. Fold, crimp, and bake.

My Russian teacher showed us how to make them with cabbage or ground beef or mushrooms filling. I always loved the cabbage ones the best. I haven't thought of that in years!

http://www.recipesource.com/baked-goods/desserts/pies/09/rec0982.html

Here's a crust recipe that might work if you omit the vanilla. Probably needs salt, though.

[Viva_La_Revolution]

41. That crust recipe looks great.. thanks!

These cabbage pockets are made with bread dough, the ultimate grab-and-go food. A triple batch lasts about 24 hours around teenagers. :)

[wryter2000]

42. If I lived at your house

They'd last about 8 hours and you'd find me on the floor surrounded by crumbs and wearing a wicked grin (and clothes, too, of course).