View Full Version : Recipes for cabbage - but no coleslaw please
07-19-2008, 03:31 PM
I have a couple of heads of cabbage from my CSA box - regular head cabbage.
I made the Cabbage Pie from HCEV, and that was tasty, but the boys didn't really dig it, so I am looking for something new to try. We aren't really slaw people.
07-19-2008, 03:41 PM
I just posted the same question yesterday since I'm trying to use up a 1/2 bag of coleslaw mix. Here's the link to some ideas that I received. Hope you find something you like.
07-19-2008, 08:22 PM
i like to chop in into small wedges and roast it along with garlic, onions, peppers, potatoes and kielbasa/italian sausage (i use soysage) with a little EVOO to moisten it all. about 375 F for an hour, covered with foil, then ten minutes without. if it's not a million degrees where you live!
07-19-2008, 08:49 PM
I've seen recipes for grilling a whole head of cabbage online. Maybe just google recipes or even check the archive here or the Weber site. I think you core it and add butter/marg and spices (S&P) and wrap in foil and grill it. Sounds yummy, but I haven't tried it.
My Mom always made fried cabbage. I think it is a German/Polish thing. She would shred it up and fry it in a big pot in Crisco :eek: Nowadays we use olive oil, but it doesn't get that same nice brownish color. Once is is tender and browned, she would season it well with lots of salt and pepper and cider vinegar. We loved it.
We also make a great cabbage casserole for St. Patty's Day. You steam the shredded cabbage and layer it in a casserole (9x13 works too) with cabbage, white cheese sauce, shredded cheese, crushed ritz crackers, repeat. Bake at 350 til warm and bubbly. It was a Southern Living recipe originally. People who hate cabbage eat that one.
Too early for cabbage in NE. We just got corn last week! I'm jealous! Oh yeah, also stuffed cabbage is always good.
07-20-2008, 09:16 AM
I've been making this one from Martha Stewart quite a few years. It freezes well also.
When Martha was growing up in Nutley, New Jersey, her grandmother often made a Polish version of stuffed cabbage leaves called golabki. The filling was a simple one -- rice and meat with onions, garlic, celery, cloves, and green apple -- but the dish was as tasty as it was comforting. Served with a hot tomato sauce and creamy sour cream, it's a perfect meal for the winter season.
Cabbage is often dismissed as too odorous and not particularly tasty. But these problems result from overcooking; when cabbage is cooked, its oils break down, imparting a sulfur smell. Cooking cabbage in aluminum pots can make the problem worse; aluminum reacts poorly with the oils.
The key to cooking and enjoying cabbage is to give the vegetable a light steaming; this will be sufficient to bring out its brilliant color and preserve its nutritional content.
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
07-20-2008, 09:58 AM
Hereís one thatís a little different that I make every once in a while. Itís from Eating Well. Iíve never tried it with lime juice, only lemon.
It looks very pretty when served, light green from the cabbage and a bit of yellow from the curry.
Eating Well Feb 2006
This is a spectacular and surprising dish to serve with chicken or fish. Itís mildly spicy and quite smooth.
1 tablespoon canola oil
1Ĺ teaspoon curry powder
1 medium onion, thinly sliced
4 cups shredded cabbage (about ĺ pound)
1Ĺ teaspoon lemon juice or 1 tablespoon lime juice
2 tablespoons plain yogurt
Salt to taste
Heat oil in a large skillet over medium heat. Add curry powder and cook just until fragrant, 30 seconds. Stir in onions and cook until translucent, about 3 minutes. Add cabbage and cook, stirring occasionally, until wilted and soft to the bite, about 5 minutes. Remove from the heat and stir in lemon (or lime) juice and yogurt. Season with salt.
Makes 4 servings.
07-20-2008, 12:53 PM
This a dish I made up when I wanted some plain, comfort type food. I use the angel hair shredded cabbage, but you could just rough chop your own!
My Version of Hamburger Helper
1 lb extra lean ground beef
4 cloves garlic, crushed
1 TBSP thyme
1/2 bag shredded carrots.
1 bag angel hair shreded cabbage
1 medium white onion very thinly sliced
1 can traditional condensed tomato soup
crushed red pepper
Brown ground beef in a LARGE nonstick skillet. Add a few cloves of garlic, salt, pepper and about a tsp of Thyme. When almost brown, add carrots. Continue to brown till no pink remains. Add onion, cabbage, and saute for a minute or so. Add tomato soup, about 1.25 cans water, 2 tsps more thyme, and desired amount of crushed red pepper. bring to boil, cover and lower heat and simmer for a few minutes. Remove cover and simmer for a few minutes if thickening is required. Serve alone or over rice.
This is a dish so not like me! Spices are very plain.... and it's become something I crave. Go figure. It's really, really healthy though :) It has so much volume that I get 5 servings out of the 1 lb ground beef.
07-20-2008, 01:01 PM
My favorite cabbage recipe is this Cabbage Gratin (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640840) from CookingLight.
I also love this Red Potato Colcannon (http://eatingwell.com/recipes/colcannon.html) from Eating Well.
And this Cabbage Roll Soup (http://community.cookinglight.com/archive/index.php/t-36729.html) from Weight Watcher's Take Out Tonight is very good. It calls for savoy cabbage but I've used regular.
07-20-2008, 05:30 PM
I got another small head today, so we will be able to try a number of these :)
07-21-2008, 09:16 AM
Shred your cabbage, along with an onion if you like, and put it in a rectangular baking dish. Open a can of evaporated milk, and cover the cabbage about half-way. Add salt and pepper.
Cover with a layer of bread crumbs dotted with butter. Bake til bubbly and brown.
May be better for cooler weather.
Right now, it is 99--so I would shred the cabbage and onion. Dice and brown some bacon, and stirfry the cabbage in the bacon til crisp tender. Add lots of black pepper.
(I do believe I will have that for dinner tonight.)
07-21-2008, 09:27 AM
5 cups shedded or chopped cabbage
1 1/2 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 8-oz. can tomato sauce
1 tsp. salt & 1/4 tsp. pepper
1/2tsp. dried basil
pinch of nutmeg
3 cups cooked rice
3 slices bacon, cooked & chopped
1 8-oz. can tomato sauce
1 10-oz. can tomato soup
1/2 cup water
pinch of cloves
1 Tbsp. Brown sugar
1 Tbsp. worcestershire sauce
dash of tabasco
Spread half the shredded cabbage in a well-buttered baking dish (approx.10"x10")
In a large saucepan, saute the ground beef; add onions and garlic and saute lightly.
Add tomato sauce, salt, pepper, nutmeg, basil and cooked rice. Stir to blend and
pour over the cabbage. Top this with the remaining cabbage.
Mix together the Sauce ingredients, pour over the casserole, sprinkle with chopped
bacon. Cover and bake at 350' for about 1 1/2 hours.
An old family recipe that is an easy way to make what tastes like cabbage rolls. This freezes very well- can freeze it cooked or uncooked. Either way is fine, although I prefer to cook it first and then freeze - I just prefer the flavours
07-21-2008, 10:02 AM
Shrimp and Noodle Salad with Ginger Dressing
* fast FAST
* healthy HEALTHY
* make ahead MAKE-AHEAD
TOTAL TIME: 30 MIN
SERVES: 4 TO 6
Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.
* 7 ounces dried udon noodles or fettuccine (fettuccine broken in half)
* 12 ounces shredded coleslaw mix
* 2 scallions, white and green parts, thinly sliced
* 1 cup cilantro leaves
* 3/4 pound cooked medium shrimp, halved lengthwise
* 1/4 cup teriyaki sauce
* 2 tablespoons finely grated fresh ginger
* 1/2 teaspoon Chinese chile-garlic sauce
* 1/4 cup plus 2 tablespoons vegetable oil
* Lime wedges, for serving
1. Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.
2. In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.
MAKE AHEAD The dressed salad can be refrigerated overnight. Add the shrimp just before serving.
07-21-2008, 10:15 AM
This was great!! You could just make the cabbage/noodle side dish and pair it with something else....nice comfort food.
Pork Schnitzel with Noodles and Browned Cabbage
Schnitzel, German for "cutlet," provides the base for a hearty winter meal.
4 ounces medium egg noodles
1/4 cup reduced-fat sour cream
4 teaspoons canola oil, divided
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/3 cup fat-free, less-sodium chicken broth
1 (1-pound) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
Lemon wedges (optional)
Chopped fresh parsley (optional)
Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles and sour cream in a large bowl, tossing well to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or until cabbage is wilted, stirring occasionally. Add broth; cook 6 minutes or until cabbage is lightly browned. Stir cabbage mixture into noodle mixture. Wipe pan clean with a paper towel.
Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Place breadcrumbs in a shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat with remaining pork, flour, egg whites, and breadcrumbs.
Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork. Serve with cabbage mixture, lemon wedges, and parsley, if desired.
4 servings (serving size: 3 pork cutlets and 1 cup cabbage mixture)
CALORIES 475(25% from fat); FAT 13g (sat 3.5g,mono 5.6g,poly 2.8g); IRON 4.6mg; CHOLESTEROL 105mg; CALCIUM 137mg; CARBOHYDRATE 51.9g; SODIUM 909mg; PROTEIN 36.8g; FIBER 4.9g
Marge Perry , Cooking Light, JANUARY 2007
07-21-2008, 07:58 PM
I like to just shred it and saute it after it wilts i add salt, pepper and some apple cider vinegar and a bit of honey to make a sweet and sour, then I sprinkle some caraway seeds in and it is really good. The kids love it.
We also make Kim Chi and/or sauerkraut. These are a bit labor intensive but worth it!! I like the recipes in the book Wild Fermentation by Sandor Katz.
07-22-2008, 10:12 AM
I really like these Korean Spiced Beef & Cabbage Rolls (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1696592) from CL. I've only made them once but I'd add a little cornstarch next time to make the 'sauce' thicker.
Fresh Every Day has a great Roasted Cabbage recipe. Not sure if you have the book, but I'm at work right now. It is simple...you core the cabbage, and cut into fourths, drizzle olive oil and roast it! Yummy! I love it like that.
Also, do you have The New Best Recipe? They have a good braised cabbage w/ parsley recipe. :)
07-22-2008, 12:36 PM
I really like this recipe for Mu Shu in Moments, posted on epicurious
mu shu in moments
Gourmet | February 2006
Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.
Active time: 10 min Start to finish: 25 min
Servings: Makes 4 servings.
1/4 cup peanut or vegetable oil
2 large eggs, lightly beaten
2 teaspoons finely grated peeled fresh ginger
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) flour tortillas (not low-fat)
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)
Accompaniments: hoisin sauce; chopped scallions
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.
07-22-2008, 03:49 PM
I know you said "no slaw" and I dislike coleslaw, too, (I actually hate cabbage) but my kids love this recipe, and it is the only way I will eat cabbage. So, I'm posting it just in case you meant you're not a fan of traditional coleslaw, as opposed to offbeat coleslaw. ;)
As an aside, I'm thinking that just maybe I'll try my hand at some other cabbage recipes from this thread in an attempt to broaden my tastes.
Honeyed Apple Slaw
Tip: Buy presliced cabbage in bags, or use the slicing disk of a food processor.
3 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups chopped Granny Smith apple
1/2 cup plain low-fat yogurt
3 tablespoons honey
1 tablespoon coarse-grained mustard
1/8 teaspoon salt
Combine first 3 ingredients in a large bowl. Combine remaining ingredients in a small bowl; stir well. Add to cabbage mixture, tossing to coat. Cover and chill.
Yield: 6 servings (serving size: 1 cup)
CALORIES 81 (4% from fat); FAT 0.4g (sat 0.1g,mono 0.0g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 72mg; CARBOHYDRATE 19g; SODIUM 107mg; PROTEIN 2.1g; FIBER 2.3g
Cooking Light, NOVEMBER 1996
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