rickc
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Post by rickc on Jan 8, 2023 0:31:34 GMT -5
IMO tightly-wrapped white/green cabbage is awesome, both chopped raw for coleslaw or steamed (NEVER boiled!). It's rarely mentioned, yet has a unique taste, texture and fibrous bulk. It's all kinds of awesome in its own way but IMO is vastly undervalued and unrecognised for its roughage, yet incredible for its health value and content... and so, so tasty after being steamed and coated with butter. And it takes just 1 minute to steam! It's like a food god all on its own... (although many suffer wind afterwards).
Prep Time: 2 mins | Cook Time: 1 min | Total Time: 3 mins | Servings: 2 | Calories: 82kcal
⦁ ½ medium White Cabbage
⦁ Butter (loads, but optional)
⦁ Salt & Pepper
1. Chop half a cabbage into quarters, then halve again. Load into your steamer basket.
2. Dump 2 cups of boiling water (480ml) into your Instant Pot inner pot. Add a trivet and/or cabbage-loaded steamer basket.
3. Season the cabbage with salt and pepper. Spread butter over the top of the cabbage.
4. Pressure cook for just 1 minute then do a QPR (quick pressure release) and stir your cabbage before serving.
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emptynestmom
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Post by emptynestmom on Jan 8, 2023 10:28:03 GMT -5
Rick…I am one who suffers wind afterwards🤭 but still enjoy it…I’ll have to try steaming it, I have chopped and used in salads, used in soup and as a wrap but never just steamed…thanks! Hope to see you around on the board more…
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Post by wallycat on Jan 10, 2023 11:01:44 GMT -5
Cabbage is a staple in many cuisines. Wind is a small price to pay, LOL.
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traildoggie
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Post by traildoggie on Jan 23, 2023 15:44:55 GMT -5
recently tried a cabbage combining cabbage and kale. a knock off of a chik-fil-et offering. and also my favorite over the long term for cabbage salad. an oldie from laurels kitchen. will post both shortly. never a fan of cooked cabbage... boiled, roasted, whatever. does not work for me. neither do mayo based dressings. but these two I like. www.eatingwell.com/recipe/7994294/copycat-chick-fil-a-kale-salad/ heres a link to the chick fil-A one. the spicy mustard added a lot to this. only made it once. emptynestmom I cant find the older one online so will type it in soon after I look it up. probably not today. used rice wine vinegar shredded cabbage, a red bell pepper and almonds. Slaw Chez Nous 2.5 cups shredded cabbage I like regular better than napa. 2 scallions1/2 red bell pepper 1 TB neutral oil I use avocado 1 TB rice vinegar I use seasoned 1 tsp honey 1/8 tsp pepper 1/4 tsp salt 2 Tb toasted almonds. I use chunky almonds rather than sliced 2 Tb toasted sesame seeds Mix dressing ingredients, will separate. toss with salad ingredients right before serving. sprinkle with nuts and seeds. ingredients will soften up but I still like it left over. I love this salad. |
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emptynestmom
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Post by emptynestmom on Jan 23, 2023 15:50:40 GMT -5
Traildoggie that sounds good…please do post when you have time…
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traildoggie
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Post by traildoggie on Jan 25, 2023 11:03:55 GMT -5
I had forgotten the exact name of the salad so maybe it can be found online. I went back to the book. It's always good, most people to like it. easy to have ready ahead of time with ingredients always available. I like cabbage salads but not cooked cabbage. the smell. a few scraps in vegetable soup is my limit. I've tried many times, but no.
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Cher
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Post by Cher on Feb 9, 2023 10:37:57 GMT -5
I have been eating cabbage and noodles my entire life. It's a recipe my mom used to make.
finely slice cabbage
whole onion sliced
Butter
combine and slowly stir-fry until cabbage and onion are soft and almost carmelized. Then add in cooked noodles, and stir until combined and warm.
You can also add bacon. I would fry the bacon and onions in butter, add in the cabbage and then the noodles.
YUM~!
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