Help! Need recipes for cabbage

[Pat]

My husband's secretary brought him four cabbage heads. Any suggestions for using them before they ruin?

[lorilei]

You can use cabbage chopped thinly in stir-fry http://www.cookinglight.com/bbs/smile.gif

Also in salads -- it's delightfully sweet and a great mix with other types of lettuce. (there's always traditional coleslaw if that doesn't appeal to you)

I have a couple of recipes (one is a cabbage/pork chop recipe), but I'm not sure if any of them are "light" per se.

Oh -- and how about making wraps with cabbage leaves??? I can dig up a few recipe if you're interested...

[This message has been edited by lorilei (edited 07-26-2000).]

[ElinorC]

Please post your cabbage and pork recipe. Sounds delish!

[Danielle]

My mom used to make a dish called Hearty Stir Fry, and it's one of my favorite comfort foods. It's definitely not a low-fat dish, but it tastes so wonderful. It has thinly sliced cabbage, angel hair pasta, crumbled turkey sauage, sliced apple, onion, and melted Monterey Jack/sharp Cheddar cheese. Oh, it's like a plate of heaven for me! I can post if you are interested...

[Pat]

Thanks, everyone. Now the hard part will be deciding which recipe to try first.

[Pat]

All of the suggestions are intriguing. Thanks for offering to post. That would be great if you have it in MasterCook and it wouldn't be too much trouble.

Anyone have a favorite coleslaw recipe?

[Natasha]

Originally posted by Pat:
All of the suggestions are intriguing. Thanks for offering to post. That would be great if you have it in MasterCook and it wouldn't be too much trouble.

Anyone have a favorite coleslaw recipe?

Grace had one that sounded very good and that met with raves! You might want to check out the archive ("Coleslaw repost requested" or something to that effect). Don't seem to be able to create the link to the thread at the moment.


[This message has been edited by Natasha (edited 07-26-2000).]

[lorilei]

Elinor -- still looking for my cabbage & pork recipe... will post when I find it.

In the meantime, here is an old Bon Appetit recipe for a cabbage quiche. My suggestions for lightening it are included at the bottom. This recipe is quite GOOD and reheats well!

CABBAGE CARAWAY QUICHE

4 bacon slices, chopped
1/2 large onion, chopped
3 1/2 cups chopped cabbage
1 cup half and half
3 eggs
1 cup grated Gruyère cheese
1 teaspoon salt
3/4 teaspoon caraway seeds
Pepper
1 9-inch frozen deep-dish pie crust, baked according to package directions

Preheat oven to 375°F. Cook bacon in heavy large skillet over medium heat 5 minutes. Add onion and saute until tender, about 5 minutes. Add cabbage and cook until all liquid evaporates and cabbage is golden brown, stirring frequently, about 16 minutes.

Combine half and half, eggs, cheese, salt and caraway; season generously with pepper. Stir in cabbage mixture. Pour into crust. Bake until filling puffs and starts to brown, about 40 minutes. Serve warm or at room temperature.

Bon Appetit
serves 4

My notes:
I used evaporated milk instead of half/half. I also used turkey bacon to cut down on fat one of the times I made this... truthfully, I preferred it with "real" (very smokey) bacon, and I think you could cut it down to 2-3 slices with no problem.
And, you can always pull the egg trick (more whites, less yolks) or use egg substitute.

[lorilei]

Aha! Here it is! Enjoy...

PORK CHOPS FLORENTINE (Costallette alla Florentina)
serves 4

1 small head cabbage (red or green)
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic
4 lean pork chops,about 1 1/2 pounds
salt and pepper
1/3 cup burgundy or other red wine

Coarsely shred cabbage, and boil until tender in small amount of salted water. Set aside. Brown onions in hot oil until soft. Remove onions and set aside.

Saute garlic, pork chops, and seasonings in same oil until brown. Add wine and cooked onions, and simmer until liquid is reduced to half, about 15 minutes. Remove meat and keep warm.

Squeeze cooked cabbage dry with hands, and add to sauce. Let sauce come to a boil and place chops on top of cabbage. Cover and cook slowly over low flame 10 minutes, until chops are thoroughly re-heated.

Chops should be served hot on top of cabbage.

[This message has been edited by lorilei (edited 07-26-2000).]

[lorilei]

I just had a brilliant idea -- regarding those cabbage rolls I mentioned.

Since everyone is raving about the meatloaf recipe from the August issue, why not use it as a stuffing for the cabbage rolls! It really would be absolutely delicious!!

Here's the method for the rolls:

1 small head of cabbage
Filling (would be uncooked meatloaf)
1 cup V-8 Spicey Tomato Juice or your favorite tomato sauce

Carve the core from the cabbage, submerge in
boiling water and cook for 25-30 minutes. Remove from pot, cool and remove leaves, one at a time, gently so as not to rip them.

Preheat oven to 375.

Spray a 3 quart baking dish with cooking spray, then pour 1/3 cup of the tomato juice. Trim the outer rib from the cabbage leaves and stuff each one with about 1/2 cup of the filling mix. Arrange stuffed cabbage in the baking dish, seam side down. Pour the rest of the tomato juice over the top, cover with foil and bake for 1 hour and 15 minutes.

[BJennif]

Cabbage rolls are great--you can also cook the cabbage head in the microwave, just cover with plastic wrap and cook about 20-30 minutes, just till leaves pull off easy. My Mom makes an awesome family favorite cabbage recipe called fried cabbage. Sounds worse than it is! She pan fries it in a large pot in Crisco, now we use Pam or maybe a little chicken broth, then at the end when it's browned she puts salt and pepper and vineger. Usually a cider vineger. If you use Pam or chicken broth it won't really brown but you'll still have the same essential taste.

[ElinorC]

Lorelei,
Thanks for the cabbage recipes. My husband loves cabbage and especially with pork.
BJennif,
My mother-in-law made the most delicious fried cabbage (similar to yours); it is one of my beloved 'oldie but goodie' dishes. Brings back good memories.