Cabbage recipes?

[eccentric_emma]

Hello all, I am sick to death of cabbages but without fail my veggie box brings one every week. Anyone got any good recipes?

[MKG]

Yep - but it depends upon the type of cabbage. One which constantly surprises me (in that so many people don't know it) is for white cabbage (although it works with any really firm cabbage). Variously known as "sweated" or "sweaty" cabbage.

Dead easy - a bit of oil and butter (oil to prevent the butter burning, butter for the taste) in the bottom of a heavy pan, and pile in the UNSALTED cabbage, chopped. Medium heat and stir, and keep stirring every minute or so until you can hear the faintest sizzle. At that point, turn the heat way down, put on a lid (complete cover, not this namby-pamby thing with a bit of space left). Leave, stirring occasionally, for 20 mins. Sample. Leave for another 10 mins. Sample. Etc. You'll know when it's reached the stage of edibility (soft but with a hint of bite still left), believe me. When you think it's just about there, add a generous amount of black pepper, stir, and leave for a final 5 mins. The whole process can take from 30 mins to an hour.

I could eat a plateful of this stuff all by itself and be an ecstatically happy man.

[CaundleMama]

with savoy & hispi I shred them & pan fry with butter & garlic & sprinkle carraway seed over them top,final stir & serve with anythng or on its on,its delicious
There was a recipe for braising red cabbage tht I got from Susan Hills book The Magic Apple Tree,sadly cant recall it off top of my head 7 its up in my attic bedroom & I am down here not much help that is it

[MINESAPINT]

Have a look on the next page on this board. There is a good thread on cabbage curry.

[farmerdrea]

Favourite recipe here for a plain old green cabbage (tight head).

Brown some pork or beef mince, season with salt, pepper and freshly crushed fennel seeds. Add thinly sliced cabbage over the top, cover till the cabbage is wilted. Stir to combine and serve with your favourite potato dish, or layer in a large rectangular casserole with mashed potatoes on top, dot with butter and brown under the grill.

With a red cabbage, thinly slice the heda of cabbage and 2 yellow onions, and saute in olive oil and butter till the onion is caramelised. Season lightly with salt and pepper.

With a savoy cabbage, cut the cabbage head in rough chunks, or squares, bite sized. Chop up 2 tomatoes, a very ripe avocado and bung all in bif salad bowl. Squeeze on the juice of one lemon, drizzle with a couple of Tbs of olive oil, some salt and pepper, and squish together with your hands to mix. This also work really well with kale.

Cheers
Andrea
NZ

[ina]

For a different type of coleslaw (got this recipe from a Yugoslavian friend): Shred white cabbage finely; add salt, and knead as if it were bread dough until the juices run. Add chopped onion, pepper, caraway seed, oil, lemon or vinegar.

Red cabbage - sweat off onion in little oil, add sliced cabbage, chopped apple, salt, pepper, cloves (not too many - or a pinch ground cloves), dash of lemon juice or vinegar (the acid brings out the red colour); a little water, so it doesn't stick; for special occasions some red wine. Cook with lid tightly closed until not too soft. (I find the red cabbage in GB always too sweet, and over cooked... )

I also use a lot of finely shred white or green cabbage in stir fries.

Large (outer) leaves, particularly of Savoy cabbage, lend themselves to stuffing - either with meat or veggie filling. Blanch the leaves first, they are easier to roll up then. Cook in oven with lid on, and only open to brown off towards the end - the leaves tend to burn otherwise.

[sleepyowl]

Shred finely & boil with som peas till just tender, boil some spuds & mash them in butter & a little milk (vegan alternatives can be used) fry an onion & 2 cloves of garlic in some olive oil, combine all the ingredients & add some cheese again vegan substitutes can be used & return to the frying pan. The perfect bubble & squeak.