Wednesday, December 03, 2008

cabbagy cabbage

Speaking of this post, does anyone have any decent recipes that include cabbage? I have both red and green cabbage, and no idea what to do with them. Tonight I followed a recipe from the Moosewood Cookbook, which I normally love, and I thought it was only mediocre. It was a noodles and cabbage recipe, and I followed it to the T and still thought it was meh.

Anyone? Cabbage? Help? I have a coleslaw recipe, and I do love reuben sandwiches, so maybe I should resort to that. But seriously, how many reubens can I eat?

9 comments:

OneTiredEma said...

I have a couple of very easy cabbage soup recipes for green cabbage. For the red I have a pasta salad recipe with shredded cabbage and lettuce. Let me know if anything sounds appealing.

jo said...

Cabbage, cut in eights, biggest of the hard core removed.
Slice an onion in half moons or slivers.
Using a pan that can go from the stove to the oven like a dutch oven over medium to med-high heat saute your onion until soft and starting to brown in some olive oil or olive oil and butter if you are brave.
When the onions are about half way done, add a minced garlic clove or two if you are so inclined and just stir once or twice. Add a sprinkling of caraway seeds, trust me, this is a big part of the taste.
Season with salt and pepper generously.
Pull the onions to one side, lay in your cabbage wedges and then cover them over with those onions.
Pour in a 1/2 inch layer of chicken stock.
Shut the heat off, pop a tight lid on and then put the beast in a 325 oven.
Cook 1 hour. Take it out, flip wedges, cook 35 - 40 minutes more with the lid back on OR UNTIL your cabbage are soft enough to pierce easily with a fork. Once the cabbages are soft enough take the lid off, pop it back in the oven and cook it UNTIL the cabbage are nice and brown in spots.
Serve as a killer side dish.

Chatty said...

I checked on my pal Martha's page and she has nearly 250 cabbage recipes! Holy crap, that's a lot of ways to prepare cabbage. There's a stuffed cabbage recipe on there that looks pretty good...does this link work?

http://www.marthastewart.com/portal/site/mslo/menuitem.e28a2ad6d3341f8836eb9e2bd373a0a0?vgnextoid=42cacf380e1dd010VgnVCM1000005b09a00aRCRD&autonomy_kw=cabbage&autonomy_searchtype=all&autonomy_sort=&autonomy_recordid=&autonomy_bc=&autonomy_bcdisplay=&autonomy_cat=&autonomy_origin=&autonomy_orgpubyr=&autonomy_orgpubyrearlier=&autonomy_expertpk=&autonomy_hasvideo=&autonomy_contenttype=MSLO-RECIPE&autonomy_click=MSLO-RECIPE&autonomy_clicktype=autonomy_contenttype&rsc=GN_type

Chatty said...

hmmm, the link gets cut off. ok, go to www.marthastewart.com and do a recipe search for cabbage

z. said...

K. This is a coleslaw-ish recipe, so maybe not what you're looking for, but we love love it. It calls for all red cabbage, but I can't see why you couldn't do red AND green. Recipe is for 1 head of cabbage and I'm typing what I remember about the recipe, so adjust accordingly.

Shredded Cabbage
2 cloves garlic, chopped fine
Finely sliced Red onion
1 tbsp. or so mustard (we use Dijon)
OJ (you don't need much, enough to coat)
Juice of one lemon

Combine them all...It's tangy & delicious & keeps for several days (and tastes better too!)

liz said...

Slice the cabbage thinly, butter a baking dish and put the cabbage in it. Salt. Pepper. More butter. Lots and lots of butter.

Bake there is golden brown goodness all over the place.

Serve with taties and some kind of meat (pork chops, are ideal).

Chamiza said...

Nat--my mom has a recipe where she prepares stuffed cabbage leaves. This isn't exact but more or less what she does is preapres a stuffing of beef, cumin, diced potatoes, cumin and I think oregano. she wraps thsoe in cabbage leaves like little burrito/egg roll type things (this is the hard tedious part) then, bakes them at 35 for 30 -45 minutes. covered. they freeze really really well if you want to make a bunch for post baby

Anonymous said...

Dude, let me echo the stuffed cabbage ideas. SOOO good! -TK

PT-LawMom said...

We saute cabbage with balsamic vinegar and onions. Soooooo good!!