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Old 04-25-2013, 05:37 PM
 
Location: Nantahala National Forest, NC
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You received some great recipes...
My current favorite:

Roasted cabbage~this method brings out natural sweetness.
Cut head into quarters or eights, toss gently w/olive oil, salt, pepper. Single layer on pan...
Bake @ 425 or so, turning pieces every 5 min until soft w/slight browning on edges.

Great for asparagus, cauliflower etc

Thanks for the thread~

Quote:
Originally Posted by no kudzu View Post
I don't think I've ever eaten a cabbage dish and I know I've never cooked it. I do love to make cole slaw with a bit of onion, apples and lots of carrots.
I usually buy the prechopped cabbage for cole slaw but this week ended up with a really heavy head of cabbage for my slaw. I didn't even use half of it.
What do I do with the rest? Family really won't eat cole slaw two weeks in a row.

I'm thinking I can just chop it up to add to our green salads? If we like it raw in cole slaw won't we like it in our salad with dressing?

What else can I do with half a head of cabbage? I've looked at some recipes but nothing jumps out at me.

Many thanks.
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Old 04-25-2013, 05:37 PM
 
Location: too far from the sea
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Quote:
Originally Posted by no kudzu View Post
giggle...I just thought of fish and mouse so not too appetizing!
Bubble and squeak is delicious--the squeak is only the sound it makes when you squish it down in the pan using a spatula. It's a good way to use up leftover potatoes and the onions make it really tasty. (no fish and mouse lol)
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Old 04-25-2013, 05:45 PM
 
Location: San Antonio/Houston
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Great and cheap vegetable! I know at least few dozen of ways how to use it. All delicious (◕‿◕)

Beside of cooking it in many different ways, you could also make a sauerkraut or kimchi.
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Old 04-25-2013, 05:47 PM
 
Location: South Central Texas
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Sauerkraut
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Old 04-25-2013, 05:58 PM
 
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chop it, cook it until tender but not mushy with a little soy, ginger, white pepper, perhaps some grated carrot, and sesame seeds. Add some cooked roast pork, chopped. Let cool and then roll up into egg rolls and fry
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Old 04-25-2013, 06:01 PM
 
Location: San Antonio/Houston
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dishes made from cabbage - Google Search yum!!!
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Old 04-25-2013, 09:41 PM
 
Location: Michigan
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I put it on tacos instead of lettuce. More nutritious and more flavor and better texture imo . It's good in burritos, sauteed with potatoes, pureed chipotle, and bacon (and/or turkey).

Or you could ferment it and make sauerkraut or kimchi.
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Old 04-26-2013, 05:34 AM
 
Location: texas
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I've switched over to chinese cabbage for all my cabbage meals. It is sweeter and more tender. You must buy from a reliable grocer. check the each leaf before using.

Here in S.Texas we cook cabbage with kielbasa with mexican spices...not spicy.

Find a good Kielbasa and cabbage recipe and substitute chinese cabbage and add a can of V-8...V8 spicy of you like
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Old 04-26-2013, 08:55 AM
 
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It is, of course, the key ingredient in cabbage soup. When I make a batch of really extra-thick cannage soup using Savoy cabbage, the ripple effect of the leaves looks like mock menudo -- but slime-free!
It's a main part of the filling of the better class of eggrolls.
Sweet and delicious stir- or steam-fried.
Slice into wedges, bake or steam until tender, and drizzle over a sauce of your choosing, like Hollandaise, Harvard beet sauce, curried white sauce, even teriyaki.
You can make a terrific cabbage casserole by chopping it, filling a casserole dish or slow cooker with that plus sliced apples, carrots or raisins or both, and adding a dash of bacon grease or cranberry sauce or both for zing.
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Old 04-26-2013, 09:06 AM
 
Location: Chapel Hill, N.C.
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Quote:
Originally Posted by Cliffie View Post
It is, of course, the key ingredient in cabbage soup. When I make a batch of really extra-thick cannage soup using Savoy cabbage, the ripple effect of the leaves looks like mock menudo -- but slime-free!
It's a main part of the filling of the better class of eggrolls.
Sweet and delicious stir- or steam-fried.
Slice into wedges, bake or steam until tender, and drizzle over a sauce of your choosing, like Hollandaise, Harvard beet sauce, curried white sauce, even teriyaki.
You can make a terrific cabbage casserole by chopping it, filling a casserole dish or slow cooker with that plus sliced apples, carrots or raisins or both, and adding a dash of bacon grease or cranberry sauce or both for zing.
This sounds like something my family would like. How long to cook and what temp please. Any liquid needed or just bacon grease?
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