Cooking what we have - cabbage (1,676 views)

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.

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

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!

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
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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)"
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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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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?

This is the latest post on Smitten Kitchen for a roast chicken on a bed of roasted cabbage. She says she has made it several times in a row, because her family found it so delicious.  smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/. If you have a chicken and a cabbage, that's about all you need.

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.

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.

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🙁).

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.

Thanks for adding the black pepper and beef stir fry. This sounds easy and delicious. I have cabbage and flank steak!

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.