Cooking what we have - cabbage (1,678 views)
lantana
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Post by lantana on Mar 20, 2020 5:02:47 GMT -5
Hello dear cooking friends. We used to cook from our pantries and freezers together as a game, to use up what we had bought too much of.
I feel I am getting a lesson on food responsibility that my grandmother and aunts knew in their bones from living through the 1930s era depression. I am cooking from our home storage and from what the grocery store roulette can offer. We are trying to keep our meals simple and nourishing. I would love to hear what all you like to do with a fresh head of cabbage.
I was planning to cook some of it sautéed in butter and stirred into mashed potatoes--a cousin of colcannon. We like this way. I have made variations on the "egg roll in a bowl" in the past. My friend at work said she likes cabbage quick-pickled as a crunchy side. I watched a video on how to make sauerkraut at home (blog called Mary's Nest, which I found very soothing to watch)
So, our friend the cabbage. Please share any favorite ideas you have. We can take a break with our cooking compatriots on-line while many of us are at home. Good thoughts to you all and to our planet.
Alice
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Post by Catbatty on Mar 20, 2020 6:13:00 GMT -5
Alice, how lovely. Good thoughts. We are feeling the same way, I guess. I will be happy to hear what others say. I don't often use cabbage because I haven't many ideas for it. We usually just make the standard cabbage salad, I guess. I can barely remember, yet that is a wonderful vegetable, keeps a long time in fridge (a nice feature especially these days when waste feels awful, at least to me. More than usual.) Green and purple cabbage. Hmm....
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Post by erin elizabeth on Mar 20, 2020 9:52:23 GMT -5
Coleslaw. Stuffed cabbage (traditional or any of the millions of variations online). Cabbage and noodles is a family favorite comfort food. I like it pan roasted, too. I have a 2lb green cabbage in the vegetable drawer right now for chicken noodle soup.
Sneding good thoughts to you, too, Alice.
Editing to add, this is one of my fave coleslaw recipes. Different, with a boiled dressing: South Carolina Slaw.
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Post by wallycat on Mar 20, 2020 10:02:32 GMT -5
Lantana, your post was beautiful. Your words felt like a salve during this difficult time.
I just made corned beef and cabbage. I also love slaw (I love the mayo free version from our CLBB of the past) and then add tuna or canned salmon to make a heartier lunch. If I can chop it super fine, I've used it like lettuce in nachos or tacos. I found this recipe (not typically for our green cabbage but I plan to try it anyway): blog.themalamarket.com/hand-torn-flat-cabbage-with-chinese-sausage-and-garlic/(the article and pix are beautiful in the link, here is the recipe): Hand-Torn Flat Cabbage With Chinese Sausage and Garlic Ingredients 1 head flat cabbage (or substitute Chinese/Napa cabbage) ½ to 1 link Chinese sausage (spicy or sweet), thinly sliced on the diagonal (use amount to your liking) 1 tablespoon lard 1 tablespoon rapeseed oil or peanut oil 5-6 cloves garlic, large ones cut in half 2 chilies cut in ½-inch lengths (pickled or dried, or 1 fresh hot chili) ½ teaspoon Sichuan flower pepper (or another whole red Sichuan peppercorn) ½ cup flavorful chicken broth ¼ to ½ teaspoon kosher salt (to taste) 2 teaspoons cornstarch mixed with 2 tablespoons water Instructions Discard blemished outer leaves of cabbage and carefully peel off the leaves. Tear the leaves by hand into large pieces, about 3 inches wide. If using Napa cabbage, break bottom section of stalks in half vertically to make manageable pieces. Use most of a small head of cabbage, or as much as will fit in your wok. Heat wok over a high flame until very hot, then lower heat to medium and add the lard and rapeseed oil (or a neutral cooking oil). Add sausage slices and stir-fry until pink disappears. Add garlic cloves, and move them around to insure they do not burn. Cook briefly, then add the chilies and Sichuan pepper. Allow aromatics to become fragrant, but do not brown. Add the cabbage and stir-fry, turning the contents from bottom to top with a wok spatula until the pieces begin to shrink a bit. They will mostly fill the wok at first, but will shrink after about a minute. Add the chicken broth to the wok and continue to flip the cabbage. Taste for salt, and add if needed. Cover wok with a lid and steam cabbage for about 2 minutes. When cabbage is done to your liking, stir in cornstarch slurry to thicken the sauce. Plate and serve warm.
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Post by soupandstew on Mar 20, 2020 16:11:53 GMT -5
Lantana, you absolutely hit the nail on the head. We're working hard to use our food supply responsibly. DH is cooking cabbage Sunday to go with smoked sausage and potatoes. We chop it coarsely, place in a sauce pan with a pat of butter, salt & pepper, minced fresh garlic or garlic powder, plus wedges of fresh tomato. We're buying grape tomatoes these days because they hold up better than regular tomatoes, so he'll halve some of those. A little water in the bottom of the pan, bring to a simmer, cover and saute gently until tender. The tomatoes sort of "melt" into it and it's quite yummy.
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Post by Catbatty on Mar 20, 2020 16:36:55 GMT -5
Sauteed cabbage (in butter) along with garlic, s&p, and maybe tomatoes? NEVER thought of doing something like this. Yeow. Sounds very tasty. Even if we can't get hands on tomato, sounds good. Who can argue with garlic and butter? LOL Thanks SoupandStew and everyone else. This is such a good vegetable to not get more notice from my family...good for us. Wonder if soy sauce would be good in it too. Just a bit. Bet it would. Now I want some cabbage! CatBat Lantana, you absolutely hit the nail on the head. We're working hard to use our food supply responsibly. DH is cooking cabbage Sunday to go with smoked sausage and potatoes. We chop it coarsely, place in a sauce pan with a pat of butter, salt & pepper, minced fresh garlic or garlic powder, plus wedges of fresh tomato. We're buying grape tomatoes these days because they hold up better than regular tomatoes, so he'll halve some of those. A little water in the bottom of the pan, bring to a simmer, cover and saute gently until tender. The tomatoes sort of "melt" into it and it's quite yummy.
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Post by karenw on Mar 20, 2020 19:28:52 GMT -5
I just made a sweet and sour cabbage soup with turkey rice meatballs which was delicious. Another I am planning on making is cabbage and beans. I love cabbage in lots of Italian inspired soups like minestrone and ribolitta.
Karen
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Post by PattiA on Mar 20, 2020 20:48:54 GMT -5
Love this. I am actually looking for some local cabbage so I can make some sauerkraut. I should be able to find some this weekend. Have you ever roasted cabbage wedges? This is the one I tried and we liked it: kalynskitchen.com/recipe-for-roasted-cabbage-with-lemon/We eat more raw cabbage in slaws and salads than cooked cabbage.
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Varaile
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Post by Varaile on Mar 21, 2020 6:56:59 GMT -5
Alice, thank you for starting this thread! I agree with what everyone else here has expressed - opening this topic was like a sigh of relief, knowing there are others out there trying to figure out how to be expedient with our purchases! I really like cabbage in all different ways: Roasted in the oven with a bit of olive oil and salt Boiled (then seasoned with a bit of butter and salt) Baked cabbage rolls Slaw (mayo version, with lemon or lime version, etc) Mixed in a salad And I prefer thinly shredded cabbage as a topping on taco's, tostadas, po boy's... We usually have a couple head of cabbage in the fridge because the husband feeds it to the chickens over the winter time. Be well everyone!
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Post by wallycat on Mar 21, 2020 18:47:02 GMT -5
I made this tonight. I skipped the brown sugar and probably did not use a full tbs of honey. Comfort food! The only veggies I used was 1/2 head of green cabbage, sliced thin and 2 small carrots. My pan could barely hold all of it so I'm glad I skipped the onions and peppers and other yummy stuff she used. You could easily use any veg you need to get rid of in the fridge. Next time, I would maybe bake the tofu to crispness and add it in last minute to the finished dish. I had no udon noodles. In a sea of a large Asian population in Seattle, you'd think buying it around here would be easier. It's not. Even harder to find it on line with good reviews. I used papperadelle but regular fettuccini or spaghet. would work very well. from this site: www.jocooks.com/ingredient/vegeterian/tofu-drunken-noodles/comment-page-1/Tofu Drunken Noodles! Spicy, addictive, super yummy Udon noodles made with Tofu and a ton of veggies. Healthy and thankfully pretty easy to make. Prep Time15 mins Cook Time20 mins Total Time35 mins Servings: 4 Author: Joanna Cismaru Ingredients Sauce 1 tbsp sesame oil 1/4 cup low sodium soy sauce 1 tbsp fish sauce 1 tbsp brown sugar 1 tbsp honey 1 tbsp sriracha sauce 1/4 cup water Drunken Noodles 1 tbsp sesame oil 1 tbsp olive oil 3 to 4 cups cooked Japanese Udon noodles 12 oz 350 g firm tofu, chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork) 1 small onion chopped 3 cloves garlic minced 1 red bell pepper thinly sliced 1/2 cup baby corn 2 cups broccoli florets 1/2 cup mushrooms sliced 1/2 cup snap peas 2 green onions chopped 1 cup bean sprouts freshly ground pepper Instructions In a small bowl whisk all the sauce ingredients together. In a large skillet or a wok heat the olive oil and the sesame oil. Add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell. To the skillet add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally. Add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit. Add the cooked udon noodles to the skillet and pour sauce over the noodles. Toss and remove from heat. Add bean sprouts, freshly ground pepper and green onions.
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Post by Catbatty on Apr 16, 2020 14:58:43 GMT -5
A "quick version of sauerkraut" the author says. (I just got this cookbook in ebook form from public library.) Included here is a recipe for Brined Lingonberries that she sprinkles on top when serving. I've never seen those berries. She does mention the option of sprinkling with green apples. Catbatty
* Exported from MasterCook *
Salted Cabbage
Recipe By :Darra Goldstein Serving Size : 12 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (medium) head white cabbage -- (about 2 lbs) 2 large carrots -- peeled 1 1/2 tablespoons salt Cold pressed sunflower oil for drizzling Brined Lingonberries -- for serving, (see recipe)
Remove the coarse outer leaves of the cabbage, then cut the head in half and remove the core. Place the cabbage cut-side down on a board. With a sharp, heavy knife, thinly slice each half diagonally across the grain. Shred the carrots on a box grater, using the large holes. You want the vegetables to be fine enough to absorb salt but not so fine that they feel flimsy.
Transfer the shredded cabbage and carrots to a large bowl and stir in the salt. Knead vigorously with your hands for 3 to 5 minutes until the cabbage begins to release its juices. Place a saucer on the vegetables and top it with a heavy weight. Cover the bowl with cheesecloth and secure it with a rubber band. Let the cabbage sit at room temperature for 2 to 3 days, stirring it once daily, until it is salty enough for your taste. Transfer it to jars and store in the refrigerator, where it will keep for several weeks.
To serve, drizzle the cabbage with oil and top with some drained brined lingonberries.
Serves 12
Source: "Beyond the North Wind: Russia in Recipes and Lore" Copyright: "Ten Speed Press (February 4, 2020)" - - - - - - - - - - - - - - - - - - -
NOTES : This mainstay of the Russian table is a quick version of sauerkraut, crisp and fresh tasting. Unlike classic sauerkraut, which is lacto-fermented for several weeks, salted cabbage is ready in just two to three days. It's a lot easier to make, too. Elena Molokhovets, in her famous nineteenth-century cookbook, A Gift to Young Housewives, notes "It has been observed that cabbage which is set to sour at the new moon is firm and squeaks on the teeth. Therefore, if soft cabbage is preferred, it should be set to sour in the last quarter of the moon." Luckily, you don't have to follow this advice, the only imperative being to cut the cabbage properly, as described below. Although you can grate it in a food processor, the texture won't be nearly as good.
I like to dress up this plain salad with a generous drizzle of sunflower oil and a showering of brined lingonberries. You can also add finely chopped green apples for additional tartness.
* Exported from MasterCook *
Brined Lingonberries
Recipe By :Darra Goldstein Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh or frozen lingonberries -- (about 8 ozs) 3 cups boiling water 3 tablespoons honey 1/4 (heaping) teaspoon salt A few grindings white pepper
Spoon the lingonberries into a sterilized wide-mouth 1-quart mason jar. In a medium bowl, pour the boiling water over the honey, salt, and white pepper, stirring to dissolve the honey and salt. Leave this brine to cool to room temperature, then pour it over the berries. Cover the jar with cheesecloth, securing it with a rubber band. Let the berries sit at room temperature for 7 to 10 days, until they taste mildly salty. Store in the refrigerator, where they will keep for several months.
Makes 2 cups
Source: "Beyond the North Wind: Russia in Recipes and Lore" Copyright: "Ten Speed Press (February 4, 2020)" Yield: "2 cups" - - - - - - - - - - - - - - - - - - -
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Post by emma on Apr 16, 2020 17:37:27 GMT -5
Creole Cabbage ~ 2 tablespoons butter 4 cups cabbage, coarsely chopped 1 green pepper, chopped 1 small onion, chopped 1 can petite diced tomatoes, drained (or 2 fresh) 1 teaspoons salt 1/4 teaspoon pepper Melt butter over medium heat, add green pepper and onion. Cook, stirring frequently 3-4 minutes. Add the cabbage, cook until tender-crisp, Add the tomatoes and heat through. Season with salt and pepper.
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Post by Catbatty on Apr 16, 2020 18:30:04 GMT -5
Gosh Emma, that looks good. Know where it came from? I'm keeping it . I've never EVER thought about all these wonderful, buttery things we can do with CABBAGE!! WHO KNEW?
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Post by emma on Apr 16, 2020 19:12:23 GMT -5
Scalloped Cabbage ~
3 cups cabbage, shredded (or coleslaw mix) 3 tablespoons olive oil 1 cup Italian bread crumbs 1/2 cup Parmesan cheese salt and pepper, to taste 1 1/3 cups cream 1 egg, beaten 2 tablespoons butter
Saute the cabbage until tender, but not browned. Put 1/2 into a greased casserole. Mix the bread crumbs, cheese, salt and pepper. Sprinkle 1/3 over the cabbage layer. Repeat the layering 2 times. Blend cream and egg, pour over the casserole. Dot with butter. Bake 450 degrees, 15-20 minutes, until browned and bubbly.
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lantana
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Post by lantana on Apr 17, 2020 5:23:49 GMT -5
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Post by emma on Apr 17, 2020 10:42:11 GMT -5
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Post by mcgee on Apr 17, 2020 11:17:06 GMT -5
I made Thai Chicken Salad last night. I used the dressing from Jo Cooks blog: www.jocooks.com/recipes/thai-chicken-salad/ but I didn't use all of the other ingredients in her recipe. I'm not a fan of papaya and I didn't have any cukes, mint or chili peppers so I just threw together what I had in the fridge and wanted to use up: Left over chicken, shredded cabbage, carrots, half a can of garbanzos, some peas and corn, chopped white onion, and some crushed macadamia nuts. We both loved it and DH said I could make it anytime. Lately my two favorite cooking blogs are Damn Delicious and Jo Cooks - I don't think I've made anything we haven't both liked from those two sites.
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Post by Catbatty on Apr 17, 2020 22:30:28 GMT -5
Oh my gosh, I almost missed seeing this. IT LOOKS SOOOOO GOOD. Y'all are just making me swoon with all these recipes!! NOW, I just hope I can get my hands on some cabbage. I'm very exited. This is so funny to me. Cabbage to die for?? I never woulda thought it. Love that about life. We learn new stuff as we go along, regardless of how old we are...there are always fun things to learn! (THANKS FOR SHARING PATTI AND EVERYBODY.) Catbatty Love this. I am actually looking for some local cabbage so I can make some sauerkraut. I should be able to find some this weekend. Have you ever roasted cabbage wedges? This is the one I tried and we liked it: kalynskitchen.com/recipe-for-roasted-cabbage-with-lemon/We eat more raw cabbage in slaws and salads than cooked cabbage.
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Post by PattiA on Apr 17, 2020 22:37:29 GMT -5
I made a half gallon of kraut with that cabbage and have more on order from the farmers market on Sunday. Along with beets and daikon, will be doing more fermenting at the beginning of next week.
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Post by wallycat on Apr 18, 2020 17:51:19 GMT -5
I just used some napa mixed with iceberg to make a lunch salad...added chickpeas and a bunch of other stuff, italian dressing...yum!
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joanieb
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Post by joanieb on Apr 26, 2020 15:21:43 GMT -5
Cabbage procurement here has been as hit or miss as finding TP or flour or sugar🙁. But we have been grateful and lucky a few times in the last month plus grabbing a head. One of our fave dishes is a riff on some ideas already mentioned, shredded cabbage stir fried with onions (lots) and garlic, added to a package of chopped, browned precooked chicken sausages. I drizzle on a bit of Briana’s New American dressing for a pop of tang and mix in. We are doing takeout from 3 fave small places 2 times a week and feel very blessed to not have to play too much grocery roulette for home cooking (except for frozen vegetables🙁).
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Post by Catbatty on Apr 26, 2020 15:37:24 GMT -5
We made this one (of the many) from the link you posted, Emma. www.thespruceeats.com/crunchy-cabbage-salad-with-bacon-3053931When a range of measurements was called for, we used the lower amount. It was far better the next day. Might up the sugar a wee bit next time. It needs a good bacon, I think. (Ours wasn't the greatest flavor.) I wasn't crazy about it the first night, thought perhaps NO bacon, or perhaps a bit more sugar than the little bit we used. Next evening, I was starving, and I raved about the taste and wanted seconds. SO, I dunno. (The ingreds we used...included some shredded carrot, no celery seeds, instead celery salt...and some tired old green onions...and a bit of It. parsley from garden.) Will probably make again. Thanks Emma
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Post by emma on May 2, 2020 7:50:42 GMT -5
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Post by erin elizabeth on May 2, 2020 8:55:27 GMT -5
How was that, Emma? Did you try it? Looks good!
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Post by emma on May 2, 2020 16:57:45 GMT -5
It is deconstructed cabbage rolls, with all the good flavors. This a great time-saver. Sometimes we want fancier cabbage rolls and sometimes we need it NOW. Yes, I liked it.
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Post by erin elizabeth on May 24, 2020 18:11:43 GMT -5
This was delicious and different. My notes on recipe.
Black Pepper and Beef Stir-fry (NYT) 1 tbsp black peppercorns, crushed in mortar and pestle 3 garlic cloves, grated 2 tsp brown sugar 1 tsp cornstarch ¾ lb sirloin steak, thinly sliced (I used flank) 3 tbsp oil (used as needed) 2 tbsp soy 8oz cabbage, thinly sliced (try 12?) 1 tbsp sherry vinegar (I used rice) 1 tbsp toasted sesame seeds, crushed with your fingers (did not add) 2 scallions, thinly sliced Combine pepper, garlic, sugar, starch, and 1 tsp salt. Toss with sliced steak. (At this point you can marinate for up to 8 hours. I did this late morning for dinner). Heat some oil and add cabbage—cook for 1 min without stirring. Then stir until crisp-tender (I added green onion whites here). Stir in vinegar; let bubble a second. Remove. Add more oil if needed and beef. Cook to a little less than desired doneness. Add cabbage back. Stir in soy and let bubble. Top with sesame and scallion greens.
This is the reverse of the recipe instructions, but the pepper and garlic burned and then I had to clean out the pan for the cabbage so I felt that this is the way I would do it next time. Part of this was my fault as I let the pan get too hot, too.
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lantana
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Post by lantana on May 25, 2020 9:10:16 GMT -5
Thanks for adding the black pepper and beef stir fry. This sounds easy and delicious. I have cabbage and flank steak!
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Post by PattiA on May 26, 2020 8:43:13 GMT -5
erin elizabeth thanks for this recipe and your notes on it. It's going on my meal plan.
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anjali2788
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Post by anjali2788 on Jun 5, 2020 3:42:13 GMT -5
Hi All I had 2 cups of leftover white rice with me and was confused what should i do with it. but i made Leftover Rice Rotla with it. Here is the Recipe.
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Cher
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Post by Cher on Jun 8, 2020 8:00:45 GMT -5
Hi Everyone~! I'm new here...and I'm loving all these recipes. My favorite cabbage family recipe is cabbage and noodles. I thinly slice my cabbage, and brown it with onions in butter. Some like it lightly cooked, but I usually slightly brown the cabbage to caramelize it. Then I add noodles I've already cooked, and mix it all together so its all browned together. We usually eat this with grilled keilbassi or hot dogs.
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