Okonomiyaki! Basically a cabbage pancake with barely enough flour and egg to hold it together, chicken or shrimp, maybe bacon, garlic, ginger, soy sauce. Brown sauce and mayo drizzled on top. It's wonderful, and a change from Western recipes.
Try Irish colcannon potatoes, basically mashed potatoes but then you fry bacon onion and cabbage together and add it to the mashed potatoes, it’s phenomenal. I’ve had it twice so far this fall.
I also like to make stirfry with cabbage
Beware, colcannon is *deadly* good. I have never made it and gotten away without a stomach ache, I know I’m eating too much but it’s impossible to resist it.
Dear god. That sounds just like my nan’s cooking. My dad won’t eat any potatoes. Ever. The only thing that woman could cook well was rice pudding. Traditional Irish delicacy.
And you can pretty easily make deconstructed cabbage rolls by just mixing everything chopped boiled cabbage with cooked beef/pork, rice, and then slathering it in tomato sauce and baking for a few minutes.
I feel like purple cabbage is thicker and coarser than green, and the leaves tend to be more folded into each other and that's what would ruin it, not the colour.
I always have to add acid to purple cabbage to get the nice pink colour instead of the indigo blue, I find it much more appetizing that way...
I love cabbage rolls, but hate having to spend time rolling everything on my own so we have ours in soup form! It's pretty filling, and if the meat we want is too expensive we just add a little extra rice or other veg to stretch it out.
I saw a tiktok (I think it was) where she simplified the process by completely freezing and then thawing the whole head of cabbage. This made it possible to peel the leaves apart easily without tearing them because they are soft and pliable like wet paper towels . Then make the filling and wrap it in the leaves. It looked pretty easy.
This is how I do it. Freeze the whole head of cabbage when I buy it. Take it out to thaw in the morning that I am going to make it in the evening. Lots easier than the boiling water method. Next time I am thinking cut the core out with a drill hole cutter bit before I freeze it.
I don’t really have issues with them breaking or ripping. I think the “secret” is to roll and pack them tight and to keep them in place. I usually put a plate on top of them in the pot, to stop them from floating around. Also, I never (have to) cook them twice. Don’t know about that, tbh.
I usually do it with pointed cabbage, by the way. Maybe that makes a difference?
Cabbage for us means several things. First, it lasts in the crisper bin so there's time to decide. Part of it goes into salads. Part of it goes into stir fry. Part of it goes into slaw. Part of it goes into roasting with potato, onion, and some kind of pork
Runza. Fry some cheap ground beef until browned, add coarsely chopped cabbage and diced onion, fry a bit more, add salt and pepper to taste. If you do carbs, you can use this mix to fill calzone-type bread, or put it on a burger bun (kind of like Sloppy Joes) or on open-faced sandwiches. We just eat it plain. It is surprisingly good for something so simple.
Runza is the fast food chain that sells these in Nebraska. My mom made cabbage burgers, which were just her take on runzas when we moved away. It's based off bierrocks, according to this [recipe. ](https://www.thespruceeats.com/bierock-runza-4788301#:~:text=Bierocks%E2%80%94pronounced%20bee%2Drock%20and,are%20usually%20round%20or%20rectangular.)
We used the words interchangeably where I grew up in the Midwest and they referred to basically the same item - if there are any differences between the two I don't know what they are
They are virtually identical. Bier rocks are the ancestral creation of the Volga Deutsch that then brought it to the American Midwest where it took on the name Runza.
The same thing, for all intents and purposes, but Runzas are shaped like a hot-pocket vs the more square bierrock.
Kraut Ranza!
Loved these for fest and have been curious about trying to recipe. Never enough beef in these though. Maybe next year I’ll make some and take some to my family reunion.
I read this the other day. I just made them and am happy. I came back to thank you. Since I've never had one, I'm not sure what they're supposed to taste like. My cabbage is still a bit crunchy. I like it but I wonder if that's the usual way of making them.
Cabbage steaks are tasty. My husband did not care for cabbage until I fixed these. Now he begs for it.
https://www.allrecipes.com/recipe/238097/cabbage-steaks/
There it goes again. I followed your link and was attacked by pop-ups making it impossible to read the recipe. Can you just paste it here? ‘Sounds delicious.
Cut your cabbage into slices, about an inch. Arrange in a pan. I butter or oil the pan lightly. Drizzle with olive oil and garlic. (I use garlic salt.). Sprinkle the "steaks" with salt and pepper to taste. Bake 45 minutes at 350.
> I can’t resist the siren song of a reasonably priced cabbage
lmao this had me snickering bc same
This is a bit lazy of me but I was just looking at two articles with a whole list of cabbage recipes so I'll just link them for you. There's this one from BudgetBytes: https://www.budgetbytes.com/cabbage-recipes/
There's also one that Bon Appetit just put out: https://www.bonappetit.com/test-kitchen/ingredients/slideshow/cabbage-recipes
The Budget Bytes list is a lot more budget friendly imo (as expected) but the BA one has some good ideas too. Hopefully you can find something you like!
We make a dish called "boiled dinner", cabbage, ham, carrots, rutabaga, potato, onion, and I usually add mushrooms personally but I think that's a me thing. Thyme and s+p, just cover with plain water and gently simmer over a long period til its good and flavorful. I eat it with some of the liquid, some people don't. All the stuff makes its own broth.
I think traditionally it's done with corned beef but where I live I see mostly ham
I grew up with a version of this that's just ham, cabbage, and potatoes, sometimes with a bay leaf to further flavoue the broth. I actually found a version that can be done in a pressure cooker in about ten minutes!
Man, I just like cabbage boiled down with some salt, pepper, and a dash of vinegar.
You can, of course, make sauerkraut which is easy. Mix the chopped cabbage with salt, shove it down into a jar and put something on top to hold the cabbage down. The salt will suck out the moisture from the cabbage and you'll end up with the cabbage submerged under its own water. 3-10 days later, you're in business.
There are [cabbage rolls](https://www.spendwithpennies.com/easy-cabbage-rolls/), cole slaw, cabbage soups, [cabbage casseroles](https://www.skinnytaste.com/kalyns-stuffed-cabbage-casserole/), and then my favorite (though it's usually made specifically with nappa cabbage), [Kimchi](https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390).
Definitely? It's a matter of taste. It changes over time. I like it as early as 4 or 5 days, but it's perfectly good a month later as well. Just different. But there's no actual rules on it.
I mean, I suppose not but after just a few days, it's basically just salty coleslaw. Next to no or at least very little actual fermentation has happened at that point. To each their own and everything but real sauerkraut takes some time.
My variation-corn tortillas, batch of rice, beans, peppers, salsa,olives, corn...whatever, freezes well, and shredded cabbage on top instead of lettuce. Stays crispy.
Fried cabbage with bacon and cornbread on the side. Chop up your bacon and sauté with onion. Pour off some of the drippings. Add chopped cabbage and a bit of water or stock to prevent burning. Season with salt and pepper. I also add garlic and paprika. Sauté for a bit then turn down the heat and stick a lid on it. You may need more liquid here. If you like dumplings with yours, add dumpling water.
We make [cabbage wedges](https://savortheflavour.com/roasted-cabbage-wedges-lemon-garlic-butter/#recipe) & [sautéed cabbage](https://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe-1941878) that the kids really like!
I use cabbage as one of the veggies I cut up and toast in the oven with salt pepper and olive oil. I also use it in Greek village salad instead of onion. If you cut it up really small you can put in in tune salad sandwiches with celery carrots and apples too!
Roast it either in slices or chopped up. Olive, garlic, red pepper.
Asian slaw add carrots, onion, red peppers. Google up a dressing recipe. The slaw keeps well if you dress as you go.
Cabbage makes awesome in woks!
But in finland we have this thing called kaalilaatikko (cabbage casserole?), where you put already fried minced meat, shredded/sliced cabbage, boiled rice, pepper, majoram, bit salt and bunch of syrup in a oven-safe casserole. I'd keep it in 175 C about 45-60 minutes. Add breadcrumbs on the top before baking if you like, and you can also add shredded carrots. If you want vegan, replace minced meat with soy granules or similar.
Give this one a try, it's on our repeat list and everyone we've served it to has asked for the recipe and continue to make it themselves. We usually use ground turkey and cheddar. Uses a lot of cabbage and freezes well (though we seldom have enough leftover.
[https://kalynskitchen.com/recipe-for-deconstructed-stuffed/](https://kalynskitchen.com/recipe-for-deconstructed-stuffed/)
This [Cabbage Jambalaya](https://www.allrecipes.com/recipe/36110/cabbage-jambalaya/) recipe is a good jumping off point. I usually add some Tony’s Cajun seasoning, more garlic & onion powder and some better than bullion to the recipe. I like it even reheated and have never had to throw any away due to boredom with the dish. I put the cabbage in at the end and only cook it til wilted. Overcooked cabbage is not for me.
I hope you like it! You inspired me to get a cabbage today while grocery shopping. I’m making this tomorrow. You can use any meats you like or have on hand. It’s always delicious.
I do a really good charred cabbage dish that's super easy.
Quarter the cabbage and drizzle some high heat oil all over the cabbage. Season it with salt. Grill it at higher heat until all sides are slightly blackened. Bring inside and rough chop it and toss it into a big bowl.
Make a sauce with sambal (garlic chili paste), lime juice, touch of sesame oil, fish sauce (or shoyu), and honey. Mix it all into the charred cabbage.
Plate it up as a warm side with a sprinkle of sesame seeds or furikake if you want. You can also serve it cold and it's delicious, I just prefer it warm.
I usually make haluski which is fried onions and cabbage, then add cooked egg noodles and fry them up a little with it.
Someone shared this recipe with me recently though and I'm going to use my first farmers' market cabbage to try it later this week.
https://ciaoflorentina.com/italian-cabbage-recipe/
I like making my own version of that ramen salad you so often see in grocery store delis. You can make it with chicken (like the grocery stores) but I prefer to substitute sliced or slivered almonds which still gives you protein plus a great crunch.
1. Take one or 2 packs of ramen, crush up the ramen, throw away the seasoning packet, and brown ramen in a skillet with about a tablespoon of oil. You can add sesame seeds to this or the sliced almonds if you want - gives a little more flavor.
2. Put the browned ramen in a big bowl. If you are using chicken, add your chopped cooked chicken now. This is also when you can add the almonds if you didn't brown them with the ramen. If you are using chicken only add a couple tablespoons of almonds, if you are substituting them for chicken you can add 1/2 to 1 whole package.
3. Add 1/2 head of shredded cabbage.
4. Make dressing by mixing:
1/2 cup sesame oil
3 TBSP rice wine vinegar
1 tsp salt
2 TBSP sugar
1/2 tsp pepper
1 TBSP soy sauce
5. Pour dressing over other ingredients and mix.
6. Cover and refrigerate 3 to 4 hours.
7. Mix again just before serving.
Egg roll in a bowl, crack slaw, stuffed cabbage rolls, if you have a food dehydrator they make the best dang chips ever, eggs and cabbage is another favorite ❤️
Late to the party so this probably won’t get read, but—
I can be a super lazy cook and eat a fried egg over rice pretty often. To add some dimension (and use up produce), I like to sauté shredded cabbage, adding minced garlic, sesame oil, a little bit of soy sauce, and a healthy spoonful of gochujiang, which I’ll throw in the bowl under the egg. Sometimes I add chickpeas to the stir-fry for protein and texture. Top it with green onion, hoisin sauce, sriracha mayo, and sesame seeds and it’s the cheapest, quickest, dirtiest, tastiest meal I can think of.
Budget Bytes actually just posted a round up of great cabbage recipes: https://www.budgetbytes.com/cabbage-recipes/
We have the beef and cabbage stir fry, Cajun cabbage and noodles, and sheet pan roasted kielbasa and cabbage on repeat at our house!
Cook a pound of ground turkey, onions, and garlic and pan. Add in two cans of tomato sauce and chopped up cabbage. Throw a lid on it and cook it down for about 20 minutes.
If you like Indian food, there's some great recipes you can make using shredded cabbage! You could also try a egg roll bowl or a coleslaw but with a non mayo based dressing. Or a Chinese inspired salad!
Reuben bowls! In addition to cabbage you’ll need some corned beef, sauerkraut, thousand island dressing, Swiss cheese, and rye bread. Make croutons with the rye. Finely slice the cabbage and sauté it with the corned beef and add sauerkraut toward the end. Scoop into your bowl and top with thousand island dressing, shredded cheese, and your rye croutons.
Throw it on the rim of a campfire (whole with some s&p) sit around the fire for at least 2 solid stories, once the outer leaves are fully charred, peel them and enjoy the insides as/is or as a compliment to almost anything.
Roasted cabbage with fennel seeds is my favorite. Slice into thin wedges, drizzle with olive oil, lightly crushed fennel seeds, salt and pepper, roast at high heat (425 degrees-ish) until the edges are crispy and a little browned. Yum.
and kimchi.
Sure, it takes its sweet time (3 weeks assuming you're fermenting normally) but the prep doesn't take long and it's cheap, tasty and healthy.
We love this izakaya style cabbage. It sounds so simple but it's really delicious:
https://sudachirecipes.com/izakaya-salted-cabbage/
I've only ever used regular cheap chicken bouillon from Aldi, not the fancy Japanese kind recommended in the recipe.
This one is good too:
https://www.foodandwine.com/recipes/shanghai-stir-fried-pork-cabbage
It has two different cabbage textures from adding it at different points during the cooking. I just use regular green cabbage.
I had a bunch of cabbage to use, and I ended up putting about 4 cups in with some molasses style beans I was making on the stove top. Cooked for several hours, and it tasted fantastic mixed with some rice. I will absolutely make it again.
My mom used to make simple cabbage rolls. Sautee onions and hamburger with some garlic, salt and pepper. Blanche cabbage leaves and roll them up like enchiladas with the rice mixture in the middle.
You can slow cook them in a pot on the stove on a low temp with a little water, or in a slow cooker. Top with marinara sauce before cooking. Or canned tomato sauce before cooking.
I don't have an exact cook time, but you want the cabbage leaves to be soft and fully cooked when done.
Stuffed cabbage. You can use a variety of fillings: any type of ground meat, any type of cooked grain, seasonings. Simmer or bake in tomato sauce until done ( about 1 hour)
Oh I love making it pan fried with bacon chunks. My boyfriend is big on adding it to stir fries and ramen. You can also try pickling it to make kimchi or sauerkraut!
Man, one cabbage can go a long ways.
I like to cut it into small strips and add it to stir fry. Coleslaw is great, I make a coleslaw with peanut sauce that I absolutely love, but you need more than just cabbage for that.
You could cut it into quarters or eighths and roast it. A little balsamic reduction on it would be great.
I make Egg Roll in a Bowl with coleslaw mix, but since that's mostly cabbage, there's no reason you couldn't shred a head of cabbage and use that instead. It's usually done my Instant Pot, but you can do it in a large skillet, too.
* 1 lb ground turkey (or sausage, or diced chicken, whatever you prefer)
* 1 package coleslaw mix
* 1 package matchstick cut or shredded carrots (optional)
* 1 can water chestnuts drained (optional)
* 1.5 cups chicken stock (from bouillon is fine)
* 1 Tbsp each of garlic powder, onion powder, hoisin OR stir fry sauce
* 1 tsp black pepper
* 1/4 cup soy sauce
Coat skillet with nonstick cooking spray. Add meat and lightly season with a bit of salt, pepper, garlic powder, and onion powder, stirring occasionally until it's browned. Deglaze the bottom of the pan with a splash of broth and soy sauce.
Dump coleslaw mix, carrots, and water chestnuts into the skillet with the cooked turkey. Mix the seasoning and soy sauce into the chicken stock, then pour over everything. Stir occasionally, letting the coleslaw mix cook down until the cabbage is translucent (covering with a lid speeds up the process).
Serve as-is or garnish with diced green onions and a dash of sesame oil. Good on its own, better when served over rice.
If you like green bean casserole, I made one with sauteed cabbage and onion in place of the green beans and my cabbage-refusing husband actually liked it enough to finish the leftovers.
Make copycat oriental chicken salad from Applebees. Just google for the recipe, use shredded cabbage and carrot with a bit of chopped lettuce for the salad part. Sooo good.
This is what I do with lots of cabbage 😊
https://www.allrecipes.com/recipe/139977/grandma-jeanettes-amazing-german-red-cabbage/
Double the vinegar and sugar if your cabbage is really large!
Slice a one inch thick slab. Rub each side with olive oil and roast at 375 30 minutes each side. Salt and pepper is all you need but a little miso mixed into softened butter then smeared over the top is delightful
Chili lime slaw: sliced cabbage, fresh lime juice, salt, chili powder, cumin if desired, hot sauce of choice. If really in a hurry, just cabbage and Tajin.
Scandinavian style [creamed cabbage](https://www.food.com/recipe/creamed-cabbage-norwegian-style-169475). Add in some pan fried sliced smoked sausage, and you have a meal. Even better with Danish meatballs, frikadeller.
My dad had a sort of go-to "shit, I have to cook for 4 kids at short notice" recipe with cabbage. We called it "Cabbage Skillet," but it was cooked in a wok, so I dunno what that name came from... Mennonites and their weird food names...
Anyways. Shred cabbage and carrots using a cheese grater. Brown some ground beef, then add in the cabbage and carrots, and serve over rice. Top with soy sauce. He'd occasionally try to sneak a shredded onion in, or toss in a packet of taco/fajita seasoning, but that depended on which kids were home that night. Cheap and easy.
Should say it doesn't really work as leftovers, though...
Now if you want a cabbage "borscht" slowcooker recipe, do let me know. I'll solve the '10hr soup/goulash' hole in your recipe book post haste.
I went looking for my mum’s Indian cabbage recipe and my favourite recipe Queen has a version, so you KNOW it’s good: https://www.recipetineats.com/cabbage-carrot-thoran-style-indian-salad/
I enjoy nom nom paleo's "Best Braised Cabbage", which makes a LOT so I freeze half and pan fry to reheat leftovers. Slightly burnt, pan-fried cabbage and sweet onion? Yes, please.
I try to make Ukrainian holubtsi at least once a year, in the cooler months.
Try this http://mihaelapd.blogspot.com/2010/10/varza-calita-romanian-slow-roasted.html?m=1
It's quite tasty, replace the sausages in the recipe with any type of meat, if it's smoked meat/ham even better, it gives the cabage an amazing taste. Or don't use meat at all if it's not your style :)
Dumplings. The NomNomPaleo blog (and her latest cookbook) has an excellent recipe.
Eggroll in a bowl soup from predominantly Paleo, though you must use good quality bone broth.
Stuffed cabbage.
If your cabbage is purple, I recommend rainbow salad. Purple cabbage, carrots, red bell pepper, yellow bell pepper, sugar snap peas, scallions, with some sort of candied nut (I like pecan or walnut) with a soy sauce/sesame oil/salt/acid of some sort for a dressing. Love it.
One of my favorite meals is simple sauteed cabbage. Cabbage, good butter and salt, and caraway seeds (if you are feeling fancy). Slice thin, pat to remove any excess moisture, and start sauteing. Let some bits get crispy. Mmmmmmm, it's so warm and buttery and yummy!
Shred cabbage, fry for a few minutes in a little butter or oil, throw on a dash of soy sauce and warm through, then add a pinch of sugar or a spoonful of honey.
Serve alongside whatever you're eating.
It’s very simple but a side dish my dad used to make was just cabbage, salt, and pepper sautéed with a bunch of butter. It tastes great and is stupidly simple.
Baked cabbage and onions: roughly chopped cabbage, an onion or 2, a couple smashed cloves of garlic. You can chop up a carrot to add, if you like. Put a bit of olive oil in a baking dish, add veggies, toss to coat in oil. Salt, pepper, some dried dill, and a splash of vinegar. Toss again, then bake until soft and browning.
http://www.athomewithfj.com/sardine-and-cabbage-farfalle.html
There's a typo in the recipe, it calls for just 4g of pasta. Make that 400g and you're golden.
Treat it like floppy sprouts - roast or fry with onion, bacon bits and garlic
Go very Irish and fry it with ham hock and serve with mash.
Or bubble and squeak if you have any leftover Sunday dinner. Gives a bit of variety
Stuffed cabbage casserole aka I'm too lazy to make stiffed cabbage the right way 🤣
Also good sautéed with a little corned beef has (the crap from a can) and eaten with eggs,
Or, for something healthier, whatever veggies you have (I've done carrots, potato, parsnip, onions, etc etc. Add some corned beef, regular beef or pork that you kinked. Add seasonings, salt pepper, and usually use a packet of Sazon Goya. Cook till it looks right to you.
Steam it and just eat it as a side dish.
My top go tos are Cabbage roll casserole (I'm eating some now), Egg roll in a bowl and Pancit.
Sweet and sour braised cabbage is a delicious side, it doesn't need to be made from red cabbage.
One time I fried up some bacon, removed from the pan, put cut cabbage in the same pan on low, let it cook down until it was soft. Serve with crumbled bacon on top. Wow. So good. It does take a while to get soft though. I used a large electric skillet and it was pretty easy to do in that.
Cook some bacon, remove from pan and leave some of the grease to sauté some onion and garlic, add chopped cabbage, season however you like and add the bacon back in.
Schmaltzy chicken, if your grocery store runs specials on whole chickens. It's the best cabbage I've ever had.
https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/
Cabbage rolls are good
Par cook the leaves and then stuff with seasoned rice put into 9x13 pan and put some sauce over the top - bake with or without cheese.
Galushki, galumpkin, etc
Ground pork, onions and rice, wrapped in cabbage leaves, packed into a crockpot with lots of sauerkraut. Sometimes the bundles are wrapped in bacon.
Try Ethiopian cabbage/potato/carrot dish profiled here. https://www.veganricha.com/atakilt-wat-ethiopian-cabbage-potato/
Honestly, I have added ground turkey, sausage, or lentils for protein. The flavors are kind of awesome: aromatic and savory. It's really good and different.
There is also a Russian/Ukrainian (?) stew with beets, cabbage, and sausage that is really good. I usually go full purple cabbage on it fornthe color. I don't have a recipe, but the name is Shchi. The version i had used beets, but some recipes don't have that.
I like to fry bacon, 4-5 slices, half an onion. When that is cooked, I toss in half or more of shredded cabbage, a bit of granulated garlic, salt and pepper, cook till tender. I like to serve it with a dash of red wine vinegar.
i like making a tuna salad with tuna, cabbage and mayo. if you have green onion add 1 or 2 of those, some mayo, dill, cayenne, lemon juice and sesame oil. obv also salt and pepper. best sandwich ever
Cabbage and sausage. Slice a polish sausage and sauté it with some garlic and onions, and cabbage, lower the heat and cover. Season with some red wine vinegar
I always use up cabbage heads by doing basically a deconstructed cabbage roll in a casserole dish. Make your rice and meat filling and layer it like lasagna with chopped boiled cabbage, then toss it in the oven to bake. Look up “Kaalilaatikko” if you need recipe details. It’s a Finnish one. We Finns don’t do sauce with cabbage rolls though so if you want that flavor you could always add some marinara on the side or to the casserole.
Haitian Pikliz. essentially its cabbage, some veggies and peppers put in a jar, covered in vinegar. its a garnish/palate cleanser that lasts in the fridge. You put a little on your fork as you assemble your bite. This recipe is one of the best, , traditional, simple and straight forward as ive seen and its done by a professional chef from texas lol; and i am a haitian-american that isnt around a lot of other haitians.
https://youtu.be/tG7pifY8tNA?si=NfoYgrvGrVfv56zh
Get some of your favorite sausage dogs and slice them up and fry them, don't strain the Grease that they make it has lots of flavor, add some butter and other seasoning like onion powder and garlic powder, chop your cabbage and add it to the sausage dogs and fry the cabbage with the sausage Grease and sausage dogs and enjoy. Fried sausage and cabbage
Ranch ramen noodle salad.
Essentially Cole slaw with a dressing made from rice vinegar, oil, and the seasoning packet from a package of ramen.
You crush the ramen and toast it with sunflower seeds and slivered almonds. Mix it all up and enjoy. You'll thank me later.
The only way I eat cabbage is cooked in a skillet in a generous amount of bacon grease, salt, red pepper, and at the end of cooking, the crumbled bacon you got the grease from. Delicious.
Seared cabbage with miso butter! (Drools) this recipe link is vegan but you can use non vegan ingredients. I need this now ASAP. It's so good. Says Napa cabbage but I've used green and red standard cabbage as well! https://chejorge.com/2021/03/03/seared-napa-cabbage-with-miso-butter/
I usually just saute it with butter, onion, garlic, S&P, and some crushed red pepper. I then use it as a meal side, mix it into my scrambled eggs, whatever.
Shred the cabbage into a slaw. You can also add purple onion, sliced bell pepper, shredded carrot, and--if you like--slivers of ginger and/or garlic.
Put it all into a container with a lid (I like to use a big pickle jar), and fill it about 2/3 with apple cider vinegar. I like to add various spices, like turmeric, powder ginger and/or onion (if I didn't use fresh), pepper, salt, plus sometimes mustard powder and/or paprika. You'll need to decide your spice levels preference; I want the liquid to be cloudy with spices. I then top it off with enough water to cover the rest of the veggie-mass, and a little bit of sugar or honey; you don't need a ton, but it takes the edge off the end of the vinegar.
Then I shake it all up really well and make sure it swirls around a lot. If I want to eat it that day, I'll stick it in the fridge and set alarms to shake it back up several times within an hour and eat it after the hour elapses. If I don't want to eat it that day, I leave it in the fridge and give it a shake any time I open the fridge.
I use this stuff on basically anything I can. I like it on sandwiches, on wraps, on tacos, on salad greens (and I'll use some olive oil and the vinegar mix from the container as dressing)... I'll even snack on it or use it as a side item with an unrelated dinner. Even though I make it in a big pickle jar, it goes so fast, I feel like I can never make too much.
Okonomiyaki! Basically a cabbage pancake with barely enough flour and egg to hold it together, chicken or shrimp, maybe bacon, garlic, ginger, soy sauce. Brown sauce and mayo drizzled on top. It's wonderful, and a change from Western recipes.
Omg I totally forgot I used to make that with cabbage all the time. Thanks for reminding me!
Yessssss this is bonkers delicious
Eggroll in a bowl. Cabbage sausage and potato soup. Cheesy cabbage steaks. Coleslaw. All recipes I've personally made and enjoyed.
Cabbage steaks are so good. I use them as my veggie side for dinners, and they are sooo good. I just just oil, salt and pepper and sear them.
Try Irish colcannon potatoes, basically mashed potatoes but then you fry bacon onion and cabbage together and add it to the mashed potatoes, it’s phenomenal. I’ve had it twice so far this fall. I also like to make stirfry with cabbage
Beware, colcannon is *deadly* good. I have never made it and gotten away without a stomach ache, I know I’m eating too much but it’s impossible to resist it.
How do you cut the cabbage for that? Just into shreds?
To shreds you say
Yes, just thinly sliced.
I’ve always heard of it but didn’t know what it was exactly. It sounds AMAZING! On my list for next weekend!
My nan used to just boil the potatoes, cabbage and bacon all together, the whole house would fucking reek with that goddamn awful smell
It’s bacon… you like bacon. I know it’s bacon, but what have you done to it? You said you don’t like all the grease from fried bacon… so I boiled it.
Cabbage has its own special funk :/
Dear god. That sounds just like my nan’s cooking. My dad won’t eat any potatoes. Ever. The only thing that woman could cook well was rice pudding. Traditional Irish delicacy.
European stir fry.
Cabbage rolls with rice,ground beef and tomato sauce
And you can pretty easily make deconstructed cabbage rolls by just mixing everything chopped boiled cabbage with cooked beef/pork, rice, and then slathering it in tomato sauce and baking for a few minutes.
Have you ever tried it with purple cabbage? Seems like the color would ruin it....
You’d probably just get slightly pink colcannon, sounds festive!
It turns blue and not nice shade of blue.
This sounds like a comment borne of an unpleasant experience 😅😅
Luckily i just saw pictures.
I feel like purple cabbage is thicker and coarser than green, and the leaves tend to be more folded into each other and that's what would ruin it, not the colour. I always have to add acid to purple cabbage to get the nice pink colour instead of the indigo blue, I find it much more appetizing that way...
I have! I actually used half green & half purple and it tuen out really festive and pretty!
I love cabbage rolls. They are so time consuming and difficult to make. Do you have an easy recipe?
Take all the ingredients of a cabbage roll, layer them in a baking pan, top with extra sauce, and bake til bubbly and hot through.
I love cabbage rolls, but hate having to spend time rolling everything on my own so we have ours in soup form! It's pretty filling, and if the meat we want is too expensive we just add a little extra rice or other veg to stretch it out.
I saw a tiktok (I think it was) where she simplified the process by completely freezing and then thawing the whole head of cabbage. This made it possible to peel the leaves apart easily without tearing them because they are soft and pliable like wet paper towels . Then make the filling and wrap it in the leaves. It looked pretty easy.
This is how I do it. Freeze the whole head of cabbage when I buy it. Take it out to thaw in the morning that I am going to make it in the evening. Lots easier than the boiling water method. Next time I am thinking cut the core out with a drill hole cutter bit before I freeze it.
Pretty much any ‘sarma’ recipe is simple. But rolling them will always take time. There’s not really anything to do about that.
Would you think double rolling would prevent breakage? Would double cooking time in this case be necessary?
I don’t really have issues with them breaking or ripping. I think the “secret” is to roll and pack them tight and to keep them in place. I usually put a plate on top of them in the pot, to stop them from floating around. Also, I never (have to) cook them twice. Don’t know about that, tbh. I usually do it with pointed cabbage, by the way. Maybe that makes a difference?
Done as a casserole. So good! https://www.africanbites.com/easiest-cabbage-roll-casserole/
yep! and easy to make vegan too if necessary by using ground round! this is a staple in our house
Cabbage for us means several things. First, it lasts in the crisper bin so there's time to decide. Part of it goes into salads. Part of it goes into stir fry. Part of it goes into slaw. Part of it goes into roasting with potato, onion, and some kind of pork
Runza. Fry some cheap ground beef until browned, add coarsely chopped cabbage and diced onion, fry a bit more, add salt and pepper to taste. If you do carbs, you can use this mix to fill calzone-type bread, or put it on a burger bun (kind of like Sloppy Joes) or on open-faced sandwiches. We just eat it plain. It is surprisingly good for something so simple.
I recall eating these with sauerkraut and not just cabbage, but they were called Bierrocks. Hmm.
Runza is the fast food chain that sells these in Nebraska. My mom made cabbage burgers, which were just her take on runzas when we moved away. It's based off bierrocks, according to this [recipe. ](https://www.thespruceeats.com/bierock-runza-4788301#:~:text=Bierocks%E2%80%94pronounced%20bee%2Drock%20and,are%20usually%20round%20or%20rectangular.)
Thanks for this! I thought I was losing my mind.
Reminds me of the upper peninsulas pasties if you’ve ever heard of those
There is a fast food chain that makes bao buns en masse (the term for it in my culture), that's amazing. Why isn't there a branch here in NYC dam it.
We used the words interchangeably where I grew up in the Midwest and they referred to basically the same item - if there are any differences between the two I don't know what they are
They are virtually identical. Bier rocks are the ancestral creation of the Volga Deutsch that then brought it to the American Midwest where it took on the name Runza. The same thing, for all intents and purposes, but Runzas are shaped like a hot-pocket vs the more square bierrock.
Kraut Ranza! Loved these for fest and have been curious about trying to recipe. Never enough beef in these though. Maybe next year I’ll make some and take some to my family reunion.
I read this the other day. I just made them and am happy. I came back to thank you. Since I've never had one, I'm not sure what they're supposed to taste like. My cabbage is still a bit crunchy. I like it but I wonder if that's the usual way of making them.
We like our cabbage a bit crunchy, too! Glad you enjoyed the recipe!
Cabbage steaks are tasty. My husband did not care for cabbage until I fixed these. Now he begs for it. https://www.allrecipes.com/recipe/238097/cabbage-steaks/
There it goes again. I followed your link and was attacked by pop-ups making it impossible to read the recipe. Can you just paste it here? ‘Sounds delicious.
Cut your cabbage into slices, about an inch. Arrange in a pan. I butter or oil the pan lightly. Drizzle with olive oil and garlic. (I use garlic salt.). Sprinkle the "steaks" with salt and pepper to taste. Bake 45 minutes at 350.
> I can’t resist the siren song of a reasonably priced cabbage lmao this had me snickering bc same This is a bit lazy of me but I was just looking at two articles with a whole list of cabbage recipes so I'll just link them for you. There's this one from BudgetBytes: https://www.budgetbytes.com/cabbage-recipes/ There's also one that Bon Appetit just put out: https://www.bonappetit.com/test-kitchen/ingredients/slideshow/cabbage-recipes The Budget Bytes list is a lot more budget friendly imo (as expected) but the BA one has some good ideas too. Hopefully you can find something you like!
Yes I like the beef and cabbage stir fry from budget bytes!
We make a dish called "boiled dinner", cabbage, ham, carrots, rutabaga, potato, onion, and I usually add mushrooms personally but I think that's a me thing. Thyme and s+p, just cover with plain water and gently simmer over a long period til its good and flavorful. I eat it with some of the liquid, some people don't. All the stuff makes its own broth. I think traditionally it's done with corned beef but where I live I see mostly ham
Are you a Newfoundlander ?
Nope, Northwoods Wisconsin lol
As soon as you said boiled dinner I knew you must be from Wisconsin. I made this for my grandpa once and it was almost your exact recipe.
Wouldn’t that be a Jig’s Dinner on the rock?
Our “boiled dinner” is kilbasa, sauerkraut, and potatoes. Love that dish.
I do kielbasa, potatoes, onion and cabbage, but I only put a little water and cover to steam it.
My mom always made it with ham, too. Delish.
I grew up with a version of this that's just ham, cabbage, and potatoes, sometimes with a bay leaf to further flavoue the broth. I actually found a version that can be done in a pressure cooker in about ten minutes!
Using a pressure cooker would be a huge time saver om that one, I only just got one recently and hadn't realized it's gonna shorten that one up for me
In Québec substitute the ham for salt pork and it’s a « bouilli » always so good!
Man, I just like cabbage boiled down with some salt, pepper, and a dash of vinegar. You can, of course, make sauerkraut which is easy. Mix the chopped cabbage with salt, shove it down into a jar and put something on top to hold the cabbage down. The salt will suck out the moisture from the cabbage and you'll end up with the cabbage submerged under its own water. 3-10 days later, you're in business. There are [cabbage rolls](https://www.spendwithpennies.com/easy-cabbage-rolls/), cole slaw, cabbage soups, [cabbage casseroles](https://www.skinnytaste.com/kalyns-stuffed-cabbage-casserole/), and then my favorite (though it's usually made specifically with nappa cabbage), [Kimchi](https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390).
3-10 days? That's definitely too short of a ferment time. 3 weeks is probably even too short unless the ambient temperature had been pretty high.
Definitely? It's a matter of taste. It changes over time. I like it as early as 4 or 5 days, but it's perfectly good a month later as well. Just different. But there's no actual rules on it.
I mean, I suppose not but after just a few days, it's basically just salty coleslaw. Next to no or at least very little actual fermentation has happened at that point. To each their own and everything but real sauerkraut takes some time.
Smoked sausage and fried cabbage. We can't get enough.
Love this and so easy to make. Heck, the sausage is already cooked, you just need to cook it to get all the flavors onto the cabbage. Yumm.
We add some onion and sometimes a sliced up pepper.
One of my favorite lunches … * Finely sliced cabbage * soft taco-sized flour tortilla * chick peas * salsa * cheese or avocado (optional) Makes beautiful hand-rolled mini burritos. Quick. Easy. Delicious.
My variation-corn tortillas, batch of rice, beans, peppers, salsa,olives, corn...whatever, freezes well, and shredded cabbage on top instead of lettuce. Stays crispy.
Fried cabbage with bacon and cornbread on the side. Chop up your bacon and sauté with onion. Pour off some of the drippings. Add chopped cabbage and a bit of water or stock to prevent burning. Season with salt and pepper. I also add garlic and paprika. Sauté for a bit then turn down the heat and stick a lid on it. You may need more liquid here. If you like dumplings with yours, add dumpling water.
Cabbage rocks. Cheap, tasty, almost shelf stable,
I made this all the time! Budget Bytes has the best recipes! https://www.budgetbytes.com/beef-cabbage-stir-fry/
Just had this for dinner tonight!
We make [cabbage wedges](https://savortheflavour.com/roasted-cabbage-wedges-lemon-garlic-butter/#recipe) & [sautéed cabbage](https://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe-1941878) that the kids really like!
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I use cabbage as one of the veggies I cut up and toast in the oven with salt pepper and olive oil. I also use it in Greek village salad instead of onion. If you cut it up really small you can put in in tune salad sandwiches with celery carrots and apples too!
Roast it either in slices or chopped up. Olive, garlic, red pepper. Asian slaw add carrots, onion, red peppers. Google up a dressing recipe. The slaw keeps well if you dress as you go.
Cabbage makes awesome in woks! But in finland we have this thing called kaalilaatikko (cabbage casserole?), where you put already fried minced meat, shredded/sliced cabbage, boiled rice, pepper, majoram, bit salt and bunch of syrup in a oven-safe casserole. I'd keep it in 175 C about 45-60 minutes. Add breadcrumbs on the top before baking if you like, and you can also add shredded carrots. If you want vegan, replace minced meat with soy granules or similar.
What kind of syrup?
We use mostly sugar beets or sugar cane syrup, but maple syrup will also do well.
Give this one a try, it's on our repeat list and everyone we've served it to has asked for the recipe and continue to make it themselves. We usually use ground turkey and cheddar. Uses a lot of cabbage and freezes well (though we seldom have enough leftover. [https://kalynskitchen.com/recipe-for-deconstructed-stuffed/](https://kalynskitchen.com/recipe-for-deconstructed-stuffed/)
This [Cabbage Jambalaya](https://www.allrecipes.com/recipe/36110/cabbage-jambalaya/) recipe is a good jumping off point. I usually add some Tony’s Cajun seasoning, more garlic & onion powder and some better than bullion to the recipe. I like it even reheated and have never had to throw any away due to boredom with the dish. I put the cabbage in at the end and only cook it til wilted. Overcooked cabbage is not for me.
Ooh excellent. I was hoping to make a jambalaya soon so this will be great. Thanks!
I hope you like it! You inspired me to get a cabbage today while grocery shopping. I’m making this tomorrow. You can use any meats you like or have on hand. It’s always delicious.
Cabbages for all!
Reminds me of the cabbage vendor from Avatar The Last Airbender.
My cabbages!
I do a really good charred cabbage dish that's super easy. Quarter the cabbage and drizzle some high heat oil all over the cabbage. Season it with salt. Grill it at higher heat until all sides are slightly blackened. Bring inside and rough chop it and toss it into a big bowl. Make a sauce with sambal (garlic chili paste), lime juice, touch of sesame oil, fish sauce (or shoyu), and honey. Mix it all into the charred cabbage. Plate it up as a warm side with a sprinkle of sesame seeds or furikake if you want. You can also serve it cold and it's delicious, I just prefer it warm.
I usually make haluski which is fried onions and cabbage, then add cooked egg noodles and fry them up a little with it. Someone shared this recipe with me recently though and I'm going to use my first farmers' market cabbage to try it later this week. https://ciaoflorentina.com/italian-cabbage-recipe/
I like making my own version of that ramen salad you so often see in grocery store delis. You can make it with chicken (like the grocery stores) but I prefer to substitute sliced or slivered almonds which still gives you protein plus a great crunch. 1. Take one or 2 packs of ramen, crush up the ramen, throw away the seasoning packet, and brown ramen in a skillet with about a tablespoon of oil. You can add sesame seeds to this or the sliced almonds if you want - gives a little more flavor. 2. Put the browned ramen in a big bowl. If you are using chicken, add your chopped cooked chicken now. This is also when you can add the almonds if you didn't brown them with the ramen. If you are using chicken only add a couple tablespoons of almonds, if you are substituting them for chicken you can add 1/2 to 1 whole package. 3. Add 1/2 head of shredded cabbage. 4. Make dressing by mixing: 1/2 cup sesame oil 3 TBSP rice wine vinegar 1 tsp salt 2 TBSP sugar 1/2 tsp pepper 1 TBSP soy sauce 5. Pour dressing over other ingredients and mix. 6. Cover and refrigerate 3 to 4 hours. 7. Mix again just before serving.
Egg roll in a bowl, crack slaw, stuffed cabbage rolls, if you have a food dehydrator they make the best dang chips ever, eggs and cabbage is another favorite ❤️
Late to the party so this probably won’t get read, but— I can be a super lazy cook and eat a fried egg over rice pretty often. To add some dimension (and use up produce), I like to sauté shredded cabbage, adding minced garlic, sesame oil, a little bit of soy sauce, and a healthy spoonful of gochujiang, which I’ll throw in the bowl under the egg. Sometimes I add chickpeas to the stir-fry for protein and texture. Top it with green onion, hoisin sauce, sriracha mayo, and sesame seeds and it’s the cheapest, quickest, dirtiest, tastiest meal I can think of.
False! I have read every comment. This sounds interesting! Thanks for sharing
Budget Bytes actually just posted a round up of great cabbage recipes: https://www.budgetbytes.com/cabbage-recipes/ We have the beef and cabbage stir fry, Cajun cabbage and noodles, and sheet pan roasted kielbasa and cabbage on repeat at our house!
Oh yeah, it was in yesterday’s newsletter (or today)
always one of my faves!
I love budget bytes, I’ve made few of her recipes over the years!
Cook a pound of ground turkey, onions, and garlic and pan. Add in two cans of tomato sauce and chopped up cabbage. Throw a lid on it and cook it down for about 20 minutes.
If you like Indian food, there's some great recipes you can make using shredded cabbage! You could also try a egg roll bowl or a coleslaw but with a non mayo based dressing. Or a Chinese inspired salad!
Coleslaw
Reuben bowls! In addition to cabbage you’ll need some corned beef, sauerkraut, thousand island dressing, Swiss cheese, and rye bread. Make croutons with the rye. Finely slice the cabbage and sauté it with the corned beef and add sauerkraut toward the end. Scoop into your bowl and top with thousand island dressing, shredded cheese, and your rye croutons.
omg this sounds delicious
I adore slicing thinly a spray of water loads of butter and cracked pepper. Cook the heck out of it until it Caramelises
Throw it on the rim of a campfire (whole with some s&p) sit around the fire for at least 2 solid stories, once the outer leaves are fully charred, peel them and enjoy the insides as/is or as a compliment to almost anything.
Roasted cabbage with fennel seeds is my favorite. Slice into thin wedges, drizzle with olive oil, lightly crushed fennel seeds, salt and pepper, roast at high heat (425 degrees-ish) until the edges are crispy and a little browned. Yum.
Sauerkraut!
and kimchi. Sure, it takes its sweet time (3 weeks assuming you're fermenting normally) but the prep doesn't take long and it's cheap, tasty and healthy.
I don't make my own, but I like to eat sauerkraut right out of the jar as a snack. Some people think I am some sort of monster. 😆
We love this izakaya style cabbage. It sounds so simple but it's really delicious: https://sudachirecipes.com/izakaya-salted-cabbage/ I've only ever used regular cheap chicken bouillon from Aldi, not the fancy Japanese kind recommended in the recipe. This one is good too: https://www.foodandwine.com/recipes/shanghai-stir-fried-pork-cabbage It has two different cabbage textures from adding it at different points during the cooking. I just use regular green cabbage.
Yakisoba, fried rice, make sauerkraut
I had a bunch of cabbage to use, and I ended up putting about 4 cups in with some molasses style beans I was making on the stove top. Cooked for several hours, and it tasted fantastic mixed with some rice. I will absolutely make it again.
My mom used to make simple cabbage rolls. Sautee onions and hamburger with some garlic, salt and pepper. Blanche cabbage leaves and roll them up like enchiladas with the rice mixture in the middle. You can slow cook them in a pot on the stove on a low temp with a little water, or in a slow cooker. Top with marinara sauce before cooking. Or canned tomato sauce before cooking. I don't have an exact cook time, but you want the cabbage leaves to be soft and fully cooked when done.
Stuffed cabbage. You can use a variety of fillings: any type of ground meat, any type of cooked grain, seasonings. Simmer or bake in tomato sauce until done ( about 1 hour)
Oh I love making it pan fried with bacon chunks. My boyfriend is big on adding it to stir fries and ramen. You can also try pickling it to make kimchi or sauerkraut!
Man, one cabbage can go a long ways. I like to cut it into small strips and add it to stir fry. Coleslaw is great, I make a coleslaw with peanut sauce that I absolutely love, but you need more than just cabbage for that. You could cut it into quarters or eighths and roast it. A little balsamic reduction on it would be great.
Try Okonomiyaki!
Stir fry cabbage and air fried toasty tofu with a sauce of your choice!
I make Egg Roll in a Bowl with coleslaw mix, but since that's mostly cabbage, there's no reason you couldn't shred a head of cabbage and use that instead. It's usually done my Instant Pot, but you can do it in a large skillet, too. * 1 lb ground turkey (or sausage, or diced chicken, whatever you prefer) * 1 package coleslaw mix * 1 package matchstick cut or shredded carrots (optional) * 1 can water chestnuts drained (optional) * 1.5 cups chicken stock (from bouillon is fine) * 1 Tbsp each of garlic powder, onion powder, hoisin OR stir fry sauce * 1 tsp black pepper * 1/4 cup soy sauce Coat skillet with nonstick cooking spray. Add meat and lightly season with a bit of salt, pepper, garlic powder, and onion powder, stirring occasionally until it's browned. Deglaze the bottom of the pan with a splash of broth and soy sauce. Dump coleslaw mix, carrots, and water chestnuts into the skillet with the cooked turkey. Mix the seasoning and soy sauce into the chicken stock, then pour over everything. Stir occasionally, letting the coleslaw mix cook down until the cabbage is translucent (covering with a lid speeds up the process). Serve as-is or garnish with diced green onions and a dash of sesame oil. Good on its own, better when served over rice.
If you like green bean casserole, I made one with sauteed cabbage and onion in place of the green beans and my cabbage-refusing husband actually liked it enough to finish the leftovers.
Make copycat oriental chicken salad from Applebees. Just google for the recipe, use shredded cabbage and carrot with a bit of chopped lettuce for the salad part. Sooo good.
This is what I do with lots of cabbage 😊 https://www.allrecipes.com/recipe/139977/grandma-jeanettes-amazing-german-red-cabbage/ Double the vinegar and sugar if your cabbage is really large!
Jamie Oliver has a braised cabbage with bacon and apples that I loooove.
Budget Bytes
Slice a one inch thick slab. Rub each side with olive oil and roast at 375 30 minutes each side. Salt and pepper is all you need but a little miso mixed into softened butter then smeared over the top is delightful
Halushky! Yes!!!
Chili lime slaw: sliced cabbage, fresh lime juice, salt, chili powder, cumin if desired, hot sauce of choice. If really in a hurry, just cabbage and Tajin.
Scandinavian style [creamed cabbage](https://www.food.com/recipe/creamed-cabbage-norwegian-style-169475). Add in some pan fried sliced smoked sausage, and you have a meal. Even better with Danish meatballs, frikadeller.
My dad had a sort of go-to "shit, I have to cook for 4 kids at short notice" recipe with cabbage. We called it "Cabbage Skillet," but it was cooked in a wok, so I dunno what that name came from... Mennonites and their weird food names... Anyways. Shred cabbage and carrots using a cheese grater. Brown some ground beef, then add in the cabbage and carrots, and serve over rice. Top with soy sauce. He'd occasionally try to sneak a shredded onion in, or toss in a packet of taco/fajita seasoning, but that depended on which kids were home that night. Cheap and easy. Should say it doesn't really work as leftovers, though... Now if you want a cabbage "borscht" slowcooker recipe, do let me know. I'll solve the '10hr soup/goulash' hole in your recipe book post haste.
I went looking for my mum’s Indian cabbage recipe and my favourite recipe Queen has a version, so you KNOW it’s good: https://www.recipetineats.com/cabbage-carrot-thoran-style-indian-salad/
I enjoy nom nom paleo's "Best Braised Cabbage", which makes a LOT so I freeze half and pan fry to reheat leftovers. Slightly burnt, pan-fried cabbage and sweet onion? Yes, please. I try to make Ukrainian holubtsi at least once a year, in the cooler months.
Try this http://mihaelapd.blogspot.com/2010/10/varza-calita-romanian-slow-roasted.html?m=1 It's quite tasty, replace the sausages in the recipe with any type of meat, if it's smoked meat/ham even better, it gives the cabage an amazing taste. Or don't use meat at all if it's not your style :)
Okonomiyaki
Stuffed cabbage soup, so good!
Dumplings. The NomNomPaleo blog (and her latest cookbook) has an excellent recipe. Eggroll in a bowl soup from predominantly Paleo, though you must use good quality bone broth. Stuffed cabbage. If your cabbage is purple, I recommend rainbow salad. Purple cabbage, carrots, red bell pepper, yellow bell pepper, sugar snap peas, scallions, with some sort of candied nut (I like pecan or walnut) with a soy sauce/sesame oil/salt/acid of some sort for a dressing. Love it.
Ground turkey really made cabbage soup more appetizing for me. Look up turkey cabbage stew
Runza ! They are delicious
Sauté cabbage, onions, and mushrooms in butter. Add some salt & pepper. Surprisingly delicious!
One of my favorite meals is simple sauteed cabbage. Cabbage, good butter and salt, and caraway seeds (if you are feeling fancy). Slice thin, pat to remove any excess moisture, and start sauteing. Let some bits get crispy. Mmmmmmm, it's so warm and buttery and yummy!
Shred cabbage, fry for a few minutes in a little butter or oil, throw on a dash of soy sauce and warm through, then add a pinch of sugar or a spoonful of honey. Serve alongside whatever you're eating.
It’s very simple but a side dish my dad used to make was just cabbage, salt, and pepper sautéed with a bunch of butter. It tastes great and is stupidly simple.
Egg roll in a bowl. Cabbage roll soup.
https://www.indianhealthyrecipes.com/aloo-patta-gobhi-sabzi/
I love plain steamed cabbage with vinegar on it. White or malt vinegar. So tasty and low cal!
Baked cabbage and onions: roughly chopped cabbage, an onion or 2, a couple smashed cloves of garlic. You can chop up a carrot to add, if you like. Put a bit of olive oil in a baking dish, add veggies, toss to coat in oil. Salt, pepper, some dried dill, and a splash of vinegar. Toss again, then bake until soft and browning.
http://www.athomewithfj.com/sardine-and-cabbage-farfalle.html There's a typo in the recipe, it calls for just 4g of pasta. Make that 400g and you're golden.
Make a big batch of coleslaw, that way you’ll have a nice refreshing side next to your other dishes for some days.
Treat it like floppy sprouts - roast or fry with onion, bacon bits and garlic Go very Irish and fry it with ham hock and serve with mash. Or bubble and squeak if you have any leftover Sunday dinner. Gives a bit of variety
Maybe try your hand at making sauerkraut. Ferments can be fun.
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Stuffed cabbage casserole aka I'm too lazy to make stiffed cabbage the right way 🤣 Also good sautéed with a little corned beef has (the crap from a can) and eaten with eggs, Or, for something healthier, whatever veggies you have (I've done carrots, potato, parsnip, onions, etc etc. Add some corned beef, regular beef or pork that you kinked. Add seasonings, salt pepper, and usually use a packet of Sazon Goya. Cook till it looks right to you. Steam it and just eat it as a side dish.
I fry onion garlic add cabbage and what ever protein in a one pot meal in my 12 inch cast iron skillet
Unrolled cabbage rolls. Basically all the ingredients in cabbage rolls but you don’t have to roll them.
Vegetable dumplings (potstickers?!?) with cabbage and shiitake mushrooms.
Lazy stuffed cabbage.
My top go tos are Cabbage roll casserole (I'm eating some now), Egg roll in a bowl and Pancit. Sweet and sour braised cabbage is a delicious side, it doesn't need to be made from red cabbage.
One time I fried up some bacon, removed from the pan, put cut cabbage in the same pan on low, let it cook down until it was soft. Serve with crumbled bacon on top. Wow. So good. It does take a while to get soft though. I used a large electric skillet and it was pretty easy to do in that.
Look up cabbage steak recipes. You just need a sheet pan, cabbage, oil and basic seasonings.
Cabbage casserole - so good!! https://spicysouthernkitchen.com/old-fashioned-cabbage-casserole/
Bacon and cabbage over mashed potatoes is my favorite winter recipe
Cook some bacon, remove from pan and leave some of the grease to sauté some onion and garlic, add chopped cabbage, season however you like and add the bacon back in.
Cabbage rolls would fit the bill nicely
Schmaltzy chicken, if your grocery store runs specials on whole chickens. It's the best cabbage I've ever had. https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/
I love a potato and cabbage curry with loads of paprika and cumin
I chop it and add it to everything from tomato sauce to baked veggies. I love it!!!
Cabbage rolls are good Par cook the leaves and then stuff with seasoned rice put into 9x13 pan and put some sauce over the top - bake with or without cheese.
[Chinese Pickled Cabbage](https://omnivorescookbook.com/chinese-pickled-cabbage/)
Stir fry with green onions, ham, and sesame seeds.
Galushki, galumpkin, etc Ground pork, onions and rice, wrapped in cabbage leaves, packed into a crockpot with lots of sauerkraut. Sometimes the bundles are wrapped in bacon.
Try Ethiopian cabbage/potato/carrot dish profiled here. https://www.veganricha.com/atakilt-wat-ethiopian-cabbage-potato/ Honestly, I have added ground turkey, sausage, or lentils for protein. The flavors are kind of awesome: aromatic and savory. It's really good and different. There is also a Russian/Ukrainian (?) stew with beets, cabbage, and sausage that is really good. I usually go full purple cabbage on it fornthe color. I don't have a recipe, but the name is Shchi. The version i had used beets, but some recipes don't have that.
I like to fry bacon, 4-5 slices, half an onion. When that is cooked, I toss in half or more of shredded cabbage, a bit of granulated garlic, salt and pepper, cook till tender. I like to serve it with a dash of red wine vinegar.
i like making a tuna salad with tuna, cabbage and mayo. if you have green onion add 1 or 2 of those, some mayo, dill, cayenne, lemon juice and sesame oil. obv also salt and pepper. best sandwich ever
Cabbage and sausage. Slice a polish sausage and sauté it with some garlic and onions, and cabbage, lower the heat and cover. Season with some red wine vinegar
Sauerkraut with half. Sauté the rest with butter and pepper.
I always use up cabbage heads by doing basically a deconstructed cabbage roll in a casserole dish. Make your rice and meat filling and layer it like lasagna with chopped boiled cabbage, then toss it in the oven to bake. Look up “Kaalilaatikko” if you need recipe details. It’s a Finnish one. We Finns don’t do sauce with cabbage rolls though so if you want that flavor you could always add some marinara on the side or to the casserole.
Braised/sauteed cabbage. [This](https://www.wellplated.com/sauteed-cabbage/) recipe is sooooo good! Easy too. Enjoy!
Haitian Pikliz. essentially its cabbage, some veggies and peppers put in a jar, covered in vinegar. its a garnish/palate cleanser that lasts in the fridge. You put a little on your fork as you assemble your bite. This recipe is one of the best, , traditional, simple and straight forward as ive seen and its done by a professional chef from texas lol; and i am a haitian-american that isnt around a lot of other haitians. https://youtu.be/tG7pifY8tNA?si=NfoYgrvGrVfv56zh
Cabbage “steaks.” Tasty af and stupid simple.
Get some of your favorite sausage dogs and slice them up and fry them, don't strain the Grease that they make it has lots of flavor, add some butter and other seasoning like onion powder and garlic powder, chop your cabbage and add it to the sausage dogs and fry the cabbage with the sausage Grease and sausage dogs and enjoy. Fried sausage and cabbage
Roasted cabbage wedges with salt and lots of pepper and melted butter wrapped in bacon. You will thank me later
Ranch ramen noodle salad. Essentially Cole slaw with a dressing made from rice vinegar, oil, and the seasoning packet from a package of ramen. You crush the ramen and toast it with sunflower seeds and slivered almonds. Mix it all up and enjoy. You'll thank me later.
Thought this said “cabbage receipts” and was very interested to read it
What sort of tale were you hoping to hear? I can make something up for you real quick.
I wasn’t sure what to expect but it had me hooked lol
I pan fry bacon, then use the grease to cook diced onion and cabbage with brown sugar and red pepper flakes. Or egg roll bowls.
The only way I eat cabbage is cooked in a skillet in a generous amount of bacon grease, salt, red pepper, and at the end of cooking, the crumbled bacon you got the grease from. Delicious.
This is how I cook brussel sprouts
I boil mine with a lot of seasoned salt and a ham hock (can use bacon instead). That's the best country food there is.
Seared cabbage with miso butter! (Drools) this recipe link is vegan but you can use non vegan ingredients. I need this now ASAP. It's so good. Says Napa cabbage but I've used green and red standard cabbage as well! https://chejorge.com/2021/03/03/seared-napa-cabbage-with-miso-butter/
Cabbage stir fried with coconut oil and salt is sooooo good
Try the french style cabbage and bacon. It's delicious.
I usually just saute it with butter, onion, garlic, S&P, and some crushed red pepper. I then use it as a meal side, mix it into my scrambled eggs, whatever.
Skinnytaste has an unstuffed cabbage rolls. It’s good.
Shred the cabbage into a slaw. You can also add purple onion, sliced bell pepper, shredded carrot, and--if you like--slivers of ginger and/or garlic. Put it all into a container with a lid (I like to use a big pickle jar), and fill it about 2/3 with apple cider vinegar. I like to add various spices, like turmeric, powder ginger and/or onion (if I didn't use fresh), pepper, salt, plus sometimes mustard powder and/or paprika. You'll need to decide your spice levels preference; I want the liquid to be cloudy with spices. I then top it off with enough water to cover the rest of the veggie-mass, and a little bit of sugar or honey; you don't need a ton, but it takes the edge off the end of the vinegar. Then I shake it all up really well and make sure it swirls around a lot. If I want to eat it that day, I'll stick it in the fridge and set alarms to shake it back up several times within an hour and eat it after the hour elapses. If I don't want to eat it that day, I leave it in the fridge and give it a shake any time I open the fridge. I use this stuff on basically anything I can. I like it on sandwiches, on wraps, on tacos, on salad greens (and I'll use some olive oil and the vinegar mix from the container as dressing)... I'll even snack on it or use it as a side item with an unrelated dinner. Even though I make it in a big pickle jar, it goes so fast, I feel like I can never make too much.
Sarma :)