COOKING CABBAGE
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What are you Baking?
COOKING CABBAGE
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I hope other people will tell us how they cook cabbage.  The first one I'm giving is one a friend gave to me - it's very good.   The next one- the soup - was given to all of us by a VB
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Re: COOKING CABBAGE

posted at 1/3/2013 1:35 PM EST
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
thank you

Re: COOKING CABBAGE

posted at 1/3/2013 1:54 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
I'm afraid that I am one of those people, who just doesn't like cooked cabbage. The smell of it cooking makes me nauseous. My mother used to make " boiled dinner" and I could never get past the smell. Years ago my sister suggested that I try making cole slaw with the corned beef, and that made all the difference in the world.

Re: COOKING CABBAGE

posted at 1/3/2013 2:03 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
In Response to Re: COOKING CABBAGE:
  Well, fellow Californians Carol and Verlee. I live quite further up from you & it is definitely colder this year! And I forget to cover my plants last night. :( It's been cold enough to make me put plastic on the windows & shut doors when not using that room which is ok as long as you remember to open the doors a bit before bed! I don't quite remember it being this cold for a few years!
Posted by vicki s




Vicki, we also live in the northern part of California. Actually the East Bay of the San Francisco Bay area. Yes it has been quite cold! In fact my agapanthus are all very sad right now, but never fear they will come back like crazy. I've been spending lots of time inside. But it does make me work on my cross stitch.

Re: COOKING CABBAGE

posted at 1/3/2013 4:59 PM EST
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Vicki, I live in the San Diego area and my Meyers lemon tree is full
of ripe lemons. It is only 5 feet tall but has over 70 lemons on it.
They are nice big ones this year and hopefully they won't freeze.

Re: COOKING CABBAGE

posted at 1/4/2013 11:52 AM EST
Posts: 612
First: 10/17/2012
Last: 4/9/2013
 Barbara I live up a few hours further than you. Besides the China Town in San Fransisco I was amazed at how much walking the people did there because of all the crowding! And the hills!! Yes it does make my cross stitch go a lot faster!

Re: COOKING CABBAGE

posted at 1/4/2013 12:01 PM EST
Posts: 612
First: 10/17/2012
Last: 4/9/2013
 Carol I live up further a few hours from you like I do Barbara. I went to San Diego once as a teen without permission to. I went to see Led Zepplin in concert with a group of other kids. It was in a coliseum & I had to use the ladies room. I got lost and it was forever before I found a security guard to help me. He was kinda lost too! I had forgotten this! When I got home I was, of course, in big time trouble! And I wish I had some of those yummy lemons! 

Re: COOKING CABBAGE

posted at 1/5/2013 7:55 PM EST
Posts: 3726
First: 9/13/2011
Last: 4/20/2014
GRANA here;
We like "cabbage saute"      SERVES 3-4 & leftovers ( microwave)
reheat well )
In a large skillet  or wok, heat one-2Tbs canola oil & 1TBS butter,
on med-high heat
Add in 3-4cups cabbage shreds I use  tri color cole slaw mix w/ carrot shreds& onetwo large  onions, in half &  sliced  thinly....
Saute   till softened a bit.....
 Add S& P to taste, 1-2TBS lemon juice,2TBS water & 1-3TBS, cover & cook till tender  add 1-3 tp carraway seeds  asdesired stir-fry fry till softened to taste,
we like it crisp-tender .
This is aGerman style side dish so good w/ pork roast or chops, veiner shnitzle& noodles or roasted chicken or orork loin, high in fiber & low sodium if you only salt l ightly;there's plenty of flavor from the lemon  juice.Winkapple strudel, baked apple  or  apple crisp for dessert)

Re: COOKING CABBAGE

posted at 1/5/2013 10:32 PM EST
Posts: 46
First: 12/26/2012
Last: 2/17/2013
I use cabbage in the following recipes...




Ground Beef and Cabbage Casserole

1 lb. ground beef (or seasoned ground pork sausage)
1 medium onion, diced
2 garlic cloves, minced
salt & pepper, season according to taste
1/2 teaspoon crushed red pepper flakes (for less heat, try 1/4 tsp.)
2 (8 ounce) cans tomato sauce (or 16-oz. traditional-style spaghetti sauce)
4 cups shredded cabbage
2-1/2 tablespoons Kraft Grated Parmesan Cheese

In a skillet, brown the ground beef; drain off the excess grease.

Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes.

Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat.

At this point, set the oven temp to 350 degrees.

Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray.

Add 2 cups of the shredded cabbage to the casserole baking dish.

Add half of the tomato/beef mixture, over the shredded cabbage.

Repeat layer of cabbage and tomato/beef mixture.

Sprinkle casserole with the parmesan cheese.

Cover, and bake in oven for 45 minutes.

Note: I have made this dish substituting seasoned ground pork sausage for the ground beef, and also substituting traditional-style spaghetti sauce for the tomato sauce, which also made for a delicious tasting casserole. The seasoned pork sausage I used, already had salt, coarse cracked pepper, dried sage, and fresh garlic added to it. All was mixed in a meat grinder.




Sweet-Sour Coleslaw

6 cups shredded cabbage
2 large carrots, peeled and shredded
2 to 4 tablespoons finely chopped onion
8 to 10 strips bacon, cooked and crumbled
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon salt

In a large bowl, combine the shredded cabbage, carrots, onion and bacon.

In a jar, (with a tight fitting lid) mix vinegar, oil, sugar and salt; shake well.

Pour (liquid) dressing over cabbage mixture, and toss.

Cover, and chill in the refrigerator before serving.

Serves 6.




Jurrassic Coleslaw

1 cup (8 ounces) apple cider vinegar
1/8 cup or 2 tablespoons salad oil
1 tablespoon Dijon-Style Mustard
4 teaspoons paprika
1 teaspoon salt
1 cup sugar
2 tablespoons chopped onion

Whisk above ingredients together. Then pour into a large bowl, and add the remaining ingredients.

1 head cabbage, shredded
About 2 cups dried fruit (apples, peaches and apricots)
About 1 cup dried cranberries
Cover, and chill in the refrigerator before serving.

Note: This is a bit "spicy", but "good"!!!

Re: COOKING CABBAGE

posted at 1/10/2013 12:19 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: COOKING CABBAGE:
I make halusky by chopping cabbage and onion and frying it in some butter.  You can cover the skillet with a lid to steam it a little and quicken the process.  Then I add cooked medium wide noodles or gnocchi and salt and pepper and mix all together and serve.
Posted by Mary Ann S


This is one of my favorite meals I grate the cabbage and fry in butter after sauteing my onions.I season it with coarse kosher salt and fresh crackd black pepper I really let this go for awhile and let it carmelize..When done I stir it in with potato dumplings and I serve this with homemade fresh Hungarian garlic sausage.

Re: COOKING CABBAGE

posted at 1/10/2013 8:53 AM EST
Posts: 1955
First: 12/5/2010
Last: 4/20/2014
btw
i ate one of my servings of cabbage that i had frozen  last night   and it was good
i'll do the other head i bought and freeze it all        don't know why i never tried it before

Re: COOKING CABBAGE

posted at 1/10/2013 11:52 AM EST
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Made the ham/cabbage soup last night - turned out great! Thanks again for the recipe!

Re: COOKING CABBAGE

posted at 1/10/2013 6:07 PM EST
Posts: 612
First: 10/17/2012
Last: 4/9/2013
 I cooked some cabbage, carrots & potatoes with some of the same seasonings that come with corned beef in the pressure cooker & it was so yum that i'm going cook that quite often now! Except that I miss the corned beef...
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