Monday, July 7

Cabbage Ideas

I have a head of cabbage. Any ideas for its use, besides coleslaw or soup?

Also, check out my other posts and share your pet stories! Coming up this week will be a vaccine update and a post about a grain, Quinoa.

7 comments:

Alaina said...

Egg rolls or wontons. It won't use very much of it, though. :) I also really like throwing a little cabbage in stir-fry.

Looking forward to hearing about Quinoa. I have some in my cupboard...

Anonymous said...

We always made tons of Ramen Cabbage Salad with chicken - our recipe isn't online, but it's more or less like this one: http://www.bigoven.com/25274-Top-Ramen-Cabbage-Salad-recipe.html
I use rice vinegar and only make enough for one meal to eat immediately - otherwise it gets very soggy!
-Maureen

Catherine said...

I found an interesting looking recipe for Penne with Cabbage and Mushrooms on the back of a Barilla Whole Grain pasta box, but I haven't tried it yet:

1 box penne
1.5 garlic cloves, pressed
3 Tbsp olive oil
3/4 sprig rosemary
1/2 medium cabbage, thinly sliced
1 lb mushrooms, quartered
1/2 cup white wine
2 cups chicken broth, heated
1 Tbsp butter
3/4 cup grated Parmesan cheese
2 Tbsp parsley, chopped
salt and pepper to taste

1. Cook pasta, meanwhile press garlic cloves, place garlic in a skillet with olive oil and rosemary and saute 2 minutes over med. heat

2. Add cabbage and mushrooms, saute 5 minutes, then add wine

3. Continue cooking until wine has evaporated, add hot chicken broth, and simmer for 10 minutes

4. Remove garlic cloves from the skillet.

5. Drain pasta and toss with butter and sauce. Add cheese and parsley and toss again.

Amii said...

I wish I had some good cabbage recipes also...I love cabbage but soup and slaw is all I make!

Anonymous said...

My mum use to make cabbage rolls and I loved them as a kid. I haven't made them often, but have wanted to try this one. Auntie Chris

Stuffed Cabbage Rolls (Galumpkis) Recipe courtesy Tyler Florence

Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each


To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

Ryan said...

What's wrong with coleslaw? :)

Alicia said...

Ryan, I didn't think you and I would eat the amount of coleslaw made from a whole head of cabbage...unless you have underestimated your love of coleslaw :)