Input Junkie - Cabbage recipes?
I have a cabbage. Normally, I'd just chop it up into a stirfry (cabbage is very nice in stirfry), but it occurred to me to ask people about their favorite cabbage recipes, partly because something good might turn up, and partly because I'm going to write more about that God of Love, God of War thing, and I want to have a break from religion, politics, and other fraught subjects.
Thanks, everyone. I've tagged this because now I have a library of cabbage recipes. I'm tending towards trying something with cream and/or butter, but I'm especially noting ritaxis's compendium for a lot of good ideas, especially if I want to try a little light pickling.
This entry was posted at http://nancylebov.dreamwidth.org/1037832.html. Comments are welcome here or there. comments so far on that entry.
Tags: cabbage, recipe
|Date:||March 8th, 2014 03:08 pm (UTC)|| |
Slowly braised in butter with crushed cardamom pods (one per person) and a little salt.
|Date:||March 8th, 2014 03:26 pm (UTC)|| |
everything cabbage salad where you cut it up fine with whatever other veggies are on hand and a protein food of your choice and then you dress it however: you can dress it with just lemon juice or any kind of dressing.
faux sauerkraut where you cut it fine or medium and weight it down in salty water for a couple of days on the counter, then drain, rinse and put vinegar and salt on it: and also dill and/or garlic and/or chiles.
another quick pickle (quicker pickle) where you cut it medium to large and put rice vinegar, salt and sugar.
(an advantage to these quick pickles is you can use less salt because you're not preserving the cabbage for the ages)
steam it and dress it with sesame oil (and optional tapatio or other picante sauce). Cooked like this you can use it as a base to plop other food on as you would rice.
float it in any soup base, cooked until you like the texture (anywhere from almost raw to very very soft), as you would noodles.
cooked in the frying pan with butter and onions and optionally a lot of dill and/or parsley, not too hot, until caramelized: this is good with mushrooms and/or noodles added to it.
cut up and sauteed with green onions and parsley and dill and whatever herbs you have on hand (thyme or basil or oregano or savory are all fine, so is mint), piled densely in a baking pan and barely held together with eggs (you may or may not add a splash of milk or water to the eggs), and topped or not with grated cheese, baked till set and slightly browned. You can add other vegetables to this too.
steamed with peas and possibly butter.
and of course the stirfry itself has a million variations.
wrapped around a combo of rice and ground turkey (onions, paprika, garlic, ketchup) and baked.
(I am so not a kitchen person, quick and simple is my motto)
|Date:||March 8th, 2014 10:22 pm (UTC)|| |
Just made some cooked Jamaican style, which was pretty good - sauteed onions for a while in butter & oil, added garlic, thyme, some chopped hot pepper (had serrano instead of scotch bonnet/habanero and honestly I probably wouldn't have used a habanero), salt and pepper; then added some chopped up cabbage and a little water, turned the heat down, covered, let it cook about half an hour, stirring occasionally. Roughly followed the recipe here:http://www.jamaicans.com/cooking/vegetables/steamedcabbage.shtml
I'm another stirfry person. Although I also like it sliced into wedges, steamed, then buttered and lemoned.
Put a knob of butter in a saucepan that has a lid, over a medium heat. Shred as much cabbage as you want. Put it in the pan. Add salt & pepper. Put the lid on. Shake occasionally. After 5 minutes, stir and add a slosh of cream.
Surprisingly delicious. You can also saute mushrooms in the butter before adding the cabbage. You can also add one slice of bacon, chopped up, (or ham, or salami or leftover chicken/sausage etc, and if so leave out the salt) and then serve it mixed with pasta and call it a whole meal -- this is an example of that thing where I use meat as a flavouring and a little protein rather than as a huge hunk of meat..
I know I'm coming late to the party, but you left out two of my favorites:
1) roast it. Cut in wedges, drizzled with olive oil, and cooked for 30-ish minutes in a 400-degree oven, cabbage is ambrosial.
2) curtido (this might be in ritaxis
's list in some form. This is a Salvadorean cabbage salad with shredded cabbage, shredded carrot, green onion, jalapeno, garlic, and vinaigrette. I eat it like candy.