Cabbages

[Lady Willow]

I've got masses of cabbages awaiting harvest .... I love 'em. Particuarly flash fried with a bit of garlic, ginger and soy. Or maybe steamed.

I need some inspiration - what are your favourite (meat free) ways of preparing cabbage? I have green, white and red 'uns. ( I also have a freezer jammed with slow cooked red cabbage in wine, so don't need any more of that!)

Thanks

[red]

we like white cabbage cooked very briefly in garlic butter....

[Graye]

Try this one, although it would need something with it. The caraway goes well with the cabbage, it's carvi in French if you don't have it. Personally I think the recipe calls for too long a cooking time and I made it with a cooking time of 10 minutes. Yet another of my Grandma Leah's Polish wartime recipes, she's loving finding these for me...

2oz margarine
1 head cabbage, shredded
1 small onion
1/4pt water
3 tomatoes, chopped
1 teaspoon salt
1 1/2 teaspoons caraway seeds
2 tablespoons sugar


In a large pan melt the margarine and add the cabbage and onion.

Cook the vegetables, turning with a fork, until they are limp but not browned.

Add the water, tomatoes, salt, caraway seed, and sugar.

Cover and simmer for 30 minutes.

Serve hot.

[sleepyowl]

Bubble & squeak just add cheese & garlic to it & possibly a teaspoon of wholegrain mustard

[Odsox]

Bubble & Squeak the Kentish way ... not with mashed potatoes.
Cooked cabbage, chunks of cooked potato and sliced onion all fried up together in your choice of fat/oil.
Used to be a "left over" meal but well worth making fresh (in my view)

[Green Aura]

Have you thought about making sauerkraut? I love it.

[Loobyloo]

One of my faves is:
Saute shredded Green cabbage in butter and garlic (or Olive oil) then add a big splash of white wine and a small splash apple cider vinger, let it cook until it starts to soften then add some mustard ( I usually do a tsp of wholegrain and 1/2 tsp english) and a big dollop of creme fraiche. Stir in and then add a big handful of grated parmasan (I know its not veggy but am I right in thinking you can get veggy versions?). Once its all melted together, add loads of blak pepper and serve either as a side dish (for non veggies it would be lovely with pork and you can add a sliced apple to it at the beggining) or mix with pasta and put more cheese on top.


hmmmmm, hungry now.

Red cabbage is lovely cooked in red wine and balsamic vinegar with slcices of apple in it. ( goes very well with roast beef or venison for the carnivores)

[contadina]

You lucky thing LW, ours are a way of being ready, although I have picked a few leaves to add to the days before's minestrone to make ribollita - put crusty bread in casserole dish, pour in yesterday's soup, with added shredded dark cabbage and top with thinly sliced onion, a drizzle of oil and loads of pepper and then bake until the onion is tender.

Colcannon's great - heat onion in milk and butter and add, with thinly sliced cabbage to mashed potatoes before popping in the oven with whatever else you are cooking.

My fave way with cabbage is to stuff big leaves - ricotta with chard or spinach, aduki beans and rice (plus ginger, carrot, onion and soy sauce), spiced couscous with honey, raisins, nuts and sun-dried toms, or a split pea mix. All get baked in the oven with a tomato sauce.

[farmerdrea]

Bubble and Squeak is a serious favourite here, prepped as mentioned above (not mash but little cubes of potato).

Also coleslaw in summertime is a nice salad. Equal parts thinly slices cabbage and grated carrot, dressing of mayonnaise (the no-sugar added kind! I hate mayo and salad creams with sugar added - yuck!) seasoned with shoyu, toasted sesame oil and a little black pepper and a splash of wine vinegar (red or white, depending on your mood).

I also use the larger outer leaves of the cabbage, steamed lightly and then stuffed with cooked brown rice and vege (whatever you've got going) and then steamed again and served with a dribble of shoyu.

I also make another salad with all kinds of chopped greens (usually cabbage, silver beet, spinach and pak choi) with a dressing of a mashed very ripe avocado, lemon juice and olive oil with a dash of sea salt.

Cheers
Andrea
NZ

[sleepyowl]

The leaves are good for mastitis so if you know a friendwith this problem get her stick a leaf into each cup of her bra

[Lady Willow]

some nice ideas ...... sauerkraut - I'm not mad on the stuff but it's ultra-good for you isn't it? Maybe I'll make some of that and force it down!

Think I'll make some coleslaw this weekend and a tofu quiche to go with it. I've got some lovely crisp white cabbage - they are almost like lettuce they are so crisp and sweet.

Thanks for all the replies

[Lady Willow]

so, I can't find a simple and comprehensive recipe for making saukraut ... does anybody have one to share?