Red cabbage (vegetarian, pancakes, pepper, baking)

[lubby]

saute with garlic and oil.

[Ohiogirl81]

Cabbage soup -- chop the cabbage and mix it in a stock pot with diced tomatoes, carrots, belll and/or hot peppers, onion, garlic, celery, and any other vegetable you can think of and/or like eating. Add some vegetable stock if the soup needs it. Salt and pepper to taste.

[Chimuelojones]

shread and saute with oil, when soften add 1/4 cup vinegar[your choice red, rice, plain]
add a teaspoon fo sugar to finish

serve with pork chop

[CFoulke]

I like to just eat it raw - I think it is delicious (also no fat, low cal, crunchy, and has fiber). The only way I'll eat it cooked is in vegetable soup. No accounting for taste!!!

[hershey48]

For 1 head of red cabbage:

I sautee onions, add shredded cabbage, then let it shrink a bit, add 3 to 4 tablespoons of vinegar, sugar (maybe 2 teaspoons, adjust to your taste), dijon mustard, and salt and black pepper. Love it like this.

I have to try making it with apples.

[Bulldogdad]

Get a head of green cabbage, carrots, celery and make some confetti coleslaw.

[7G9C4J2]

Our FAVORITE recipe for red cabbage (the one that our daughter insists must be a part of Christmas dinner every year no matter what else is served) is this one:

Red Cabbage

3 lbs red cabbage, cored and shredded
1 ½ cups beef stock
½ cup firmly packed brown sugar
½ cup cider vinegar
4 Tbsp butter
Freshly-ground black pepper
Salt to taste

Combine all ingredients except the salt in a large stainless-steel sauce pan. Bring to a boil, stir, cover, turn down the heat and simmer over low heat, stirring occasionally, for an hour and 15 minutes. Add salt to taste before serving.


Obviously, if you've only got half a cabbage, you might need to scale that down a bit. It is wonderful, wonderful stuff, and is a huge favorite in our family.

[Gandalara]

I'm not a fan of red cabbage, but every time I go to West Covina (CA), I inhale this stuff ...



Northwoods Inn Red Cabbage Salad
Active Work Time and Total Preparation Time: 15 minutes, plus 2 hours standing

1/2 head red cabbage, cored
1/2 cup oil
1/2 cup plus 2 tablespoons red wine vinegar
3 tablespoons sugar
2 teaspoons salt, or more to taste
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon onion powder

Shred the cabbage so it is irregular, with some fine and some coarse shreds, and place in a large non-aluminum bowl.
Combine the oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder. Add to the cabbage and mix well.
Cover the salad and let stand several hours to allow the flavors to mellow and the cabbage to achieve a deep red color.
6 to 8 servings.

(I'm too lazy to make it myself - but the recipe was in the LA Times back in the 1990's. I saved it just in case I got un-lazy )

[Cliffie]

I would slice that cabbage thinly, and layer it in the slow cooker with a couple of thinly-sliced apples, 1/4 c each apple cider vinegar, water and brown sugar and some salt and pepper. Sprinkle on a tbsp of instant minced onion and if you are a meat eater, some bacon drippings. Slow cook 4 hours on high or 8 on low. You can add bacon bits an hour from the end.

[nmnita]

Just like carrots, cabbage keeps for a long time thus you do not have to use it all at once. The first thing that comes to mind is mix with green cabbage for a good slaw. Add an apple or canned pineapple, or even carrots.. Another idea, is sautéing it, but with the garlic, and oil you need to add some tartness, either vinegar or lemon juice plus a little soy sauce. I think red cabbage is one of my favorites, but it is so pricey we rarely serve it. Now you have made me want to buy a head and I think I will this week.