cabbage

[den_the_cat]

its cabbage time from the veg box at the moment and while we don't hate it we don't love it either, I've used it as layers in lasagne. to make dolmidos, as colslaw, as a veg on its own, as colcannon and mixed with other veg in gratins etc, but does anyone have any other recipes (without meat) that I can try?

I now have half a white cabbage from last week and half a red cabbage and some kale type stuff this week, but I'd like not to end up freezing it all and there must be something else nice which is cabbage based?

[Stonehead]

Russian cabbage soup

1 large cabbage (preferably a strongly flavour, dark green variety)
2 large onions, chopped
1 tbsp unsalted butter
1 tbsp plain flour
2 litres hot vegetable stock
2 medium potatoes, peeled and diced
1 large carrot, peeled and diced
Salt and pepper (salt to taste, but the soup should be peppery so a bit more than usual)
2 tomatoes, peeled, deseeded and chopped
1 tub sour cream

Break the cabbage into leaves, then blanch in boiling water for two minutes. Shred the cabbage.
Melt the butter in a large pan and saute the onions until soft.
Sprinkle the flour over the onions and saute until just starting to brown.
Add the hot stock gradually, whisking constantly to break up any lumps.
Add the potatoes and carrot, then bring the soup to a slow boil.
Add the cabbage and reduce the heat to a slow simmer. Add the salt and pepper, remembering the soup should be on the peppery side.
Simmer for one hour.
Stir in the tomatoes and cook for a further five minutes. The tomatoes should be heated through but not falling apart.
Remove from the heat and stir in the sour cream. Serve immediately.

This was inspired by two recipes in Russian Cooking (Robin Howe, 1964, Andre Deutsch Ltd), Cabbage Soup and Lazy Cabbage Soup. The original recipes have more ingredients and the method is different, so it may be worth finding a copy if you want to make a more authentic version.

For the meat-eaters, I've also made versions with mutton stock; beef stock; and, my favourite, a pork trotter.

If you use a pork trotter, I'd suggest cooking as if making stock first (ie boil it with an onion, a carrot, bay leaf and bouquet garnet). Then use the stock instead of the vegetable stock. Pick all the meat off the trotter and then stir this into the soup with about 15 minutes to go.

[baldowrie]

or Pork Alacienne

boneless pork joint(1-1 1/4kg)...roast in fairly hot oven for 1 hour


parboil cabbage for 5 mins drain and refresh under cold water.

melt knob of butter in pan add a small finely chopped onion and fry until golden brown then add the cabbage 2 peeled sliced cooking apples, 30ml white wine, 1 teaspoon caraway seeds salt and pepper. Bring to the boil, stirring occasionally, remove from heat.

Drain excess fat from roasting tin with pork in and add the cabbage and apple mixture and continue to roast for another hour.

It's delicious!

[Stonehead]

Creamed cabbage

Shred a large white cabbage, the plunge the shredded leaves into boiling water and boil for 10 minutes. Drain well, pressing out the moisture.
Melt a knob of butter in a large saucepan, then gradually work in a couple of tablespoons of plain flour. When the flour has all changed colour to a light goden brown, gradually pour in full-cream milk until you have a slightly runny milk sauce (between half and three-quarters of a pint usually).
Add salt and pepper to taste (ground white pepper is best as it blends in), then cook the sauce for five minutes.
Stir in the cooked cabbage and heat gently for 10 minutes.

[Stonehead]

Cabbage salad

Take a large white cabbage, strip away the outer leaves and cut the stalk out. Shred the cabbage.
Mix a quarter pint of vinegar (cider or white wine) with a tablespoon of sugar. Stir the shredded cabbage into the vinegar and sugar, and leave for 10 minutes.
Peel, core and chop a large, sharp apple (Granny Smith is good). Chop a couple of celery stalks.
Stir the apple and celery into the vinegary cabbage and serve immediately.
We like this with roast pork - either hot or cold - but you could easily service this with vegetarian dishes or oily fish.

Cooked cabbage salad

Take a mature, large red cabbage. Strip off the outer leaves, remove the stalk and shred the cabbage. Place the shredded cabbage in a large pan, pour boiling water over the cabbage and place a securely fitting lid on the pan. Leave for 20 minutes, then drain, refresh in cold water, and then squeeze out the water.
Place the shredded cabbage in a large bowl and pour half a pint of white wine vinegar over the cabbage. Sprinkle a teaspoon of soft brown sugar and a couple of tablespoons of good extra virgin olive oil over the cabbage, then toss with wooden spoons.
Place in a refrigerator for 30 minutes and serve cold.

[Stonehead]

Roast cabbage

Take a large, mature green cabbage. Remove the outermost layer of leaves, then cut the cabbage in half and the halves into thirds to give six wedges (still with stalk attached).
Place a wire rack on a baking tray. Drizzle both sides of the wedges with olive oil, sprinkle with salt and pepper, then place cut side down on the rack. (If you place them cut side up the juice pool in the leaves and steam them.)
Place the tray and rack in an oven pre-heated to 180C and bake for about 25 minutes - until the tips of the leaves are crispy. Do NOT allow the cabbage to go dark brown (yuk!).
Before serving sprinkle a little red wine vinegar over the cabbage. (I've also heard you can use lemon juice instead of vinegar but have not tried this yet.)

[Stonehead]

Braised cabbage, onions and apples

Take a medium cabbage (doesn't really matter what type), remove the outer leaves and steam, then shred it.
Peel, core and slice two large sharp apples.
Peel and slice two large red onions.
Melt a knob of butter in a large frying pan, add the sliced onions, cover the pan and sweat the onions for about three minutes (softened, not browned).
Add the apples, cabbage, a tablespoon of fennel seed, a pinch of salt and a good grind of pepper. Stir well, cover and cook for a further 10 minutes (until the cabbage is wilted). If the cabbage starts to dry out, add a tablespoon of water but no more.

This is excellent with mashed potato and neeps, and also works well with kale.

[Stonehead]

And yes, we eat a lot of cabbage!

[su]

And yes, we eat a lot of cabbage!

you want to watch it they'll be putting a methane tax on you

[2steps]

you could pickle the red cabbage

Pickled Red Cabbage

This aromatic pickle was traditionally eaten with Lancashire Hot Pot.

Ingredients

1 Firm red cabbage, quartered and shredded
Salt, for layering
1.2 Litres Malt vinegar (2 pints)
3 blades Mace
1 Tablespoon Allspice, whole
3 Cloves
1/4 Teaspoon Ground cinnamon
15 Peppercorns
3 Bay leaves
3 Dried chillies


Method

Makes 1.4 kg (3 lb)

Layer the shredded cabbage with salt. Leave overnight. Rinse and drain thoroughly.

Bring the remaining ingredients to the boil, remove from the heat. Allow to cool and infuse for at least 2 hours before straining.

Pack the cabbage loosely into jars, cover with the vinegar and vinegar-proof lids.

[Shirley]

And yes, we eat a lot of cabbage!

you want to watch it they'll be putting a methane tax on you

#

I'm saying nowt PMSL !!

[nogginthenog]

Anyone here ever made sauerkraut? Never tried making it but the process sounds interesting. You use natural lactose producing bacteria to ferment the cabbage, giving a pickled taste.

[den_the_cat]

wow - thanks for those :)

[Stonehead]

And yes, we eat a lot of cabbage!

you want to watch it they'll be putting a methane tax on you

You don't don't know the half of it. Given our intake of cabbage, broccoli, jerusalem artichokes, beans, oats, lentils, yeast (in bread and booze), I wouldn't be surprised if we're living in a greenhouse gas hotspot. Just don't light up nearby...

[The Chili Monster]

Stonehead:

You don't don't know the half of it. Given our intake of cabbage, broccoli, jerusalem artichokes, beans, oats, lentils, yeast (in bread and booze), I wouldn't be surprised if we're living in a greenhouse gas hotspot. Just don't light up nearby... bom