What to do with my humble head of Cabbage?
Help! I found these delectable chicken and apple sausages that I intend to grill this evening for dinner with some vidalia onions. I was trying to think of what to do with the big head of cabbage I have in the fridge and thought it might pair nicely with the sausages, but am not sure how to make it tasty...and I'm not in the mood for the traditional slaw. Any good ideas? Please???
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13 Comments:
I love to just blanch the cabbage and drain it. Then make a really grand bechemel with nutmeg, white pepper, sherry (or white wine - flat champagne works well), and fresh parm. Combine the cabbage & the sauce, pour into a baking dish and top with buttered crumbs and more grated parm and bake until bubbly. I need to make this again SOON!
Fanciesmom at 11:25AM on 10/03/08
Olive oil, bacon, garlic; add chopped cabbage (and maybe a pinch of thyme) and enough stock or water to braise until tender. Finish with a splash of balsamic vinegar.
hungryinhouston at 11:28AM on 10/03/08
Here is a recipe for cabbage and sausage, feel free to replace the turkey sausage, naturally.
Ingredients
1/2 head cabbage, shredded
1/2 onion, thinly sliced
1 14 1/2 oz. can tomato pieces
1 fresh hot chili pepper, if you like it hot
1 turkey sausage per person, pre-cooked
2 cloves garlic, peeled and sliced
Olive oil
Directions
In a large skillet with a cover, heat 2 Tbs. oil over medium high heat. Add the cabbage, onion, garlic, and hot chili pepper and sauté, stirring, until the cabbage is wilted. Add the tomato pieces and stir, heat until it boils. Place the sausage on top and cover. Turn to medium low and cook for 20 minutes until heated through. Serve with French bread.
Hillary
Chew on That
Chew on That at 11:51AM on 10/03/08
Sausage and cabbage are always great together. Here's something you can throw together in about 10-15 minutes using just a wok. I don't use measurements so you just have to eyeball for however many people you're serving.
In a hot wok saute 1 or 2 Italian sausages in 2-3 T olive oil, remove to a pliable cutting board and slice in 1/2 pieces, keeping all the juices. In the same oil, saute whatever veggies you like (chopped into bite sized pieces about the size of a quarter). I usually use zuccini, green, yellow and red bell peppers, red onion, LOTS of cabbage and a handful of black olives; asparagus is good too. Saute until veggies are crisp tender, add some cooked penne pasta and the sliced sausage with all the meat juice. Toss until heated through. If it's too dry, add either more olive oil or some balsamic salad dressing. Salt and pepper to taste. Serve w/fresh grated parmesan.
I make this without the sausage for my vegetarian friends.
BellaLuna at 2:16PM on 10/03/08
I make a cabbage roll casserole - in fact, I made it last night. I'm thinking you could make it veggie (my recipe uses ground meat - I've used beef or turkey) by leaving out the meat, sauteing onions, garlic with a few tsps of rice, worchestershire sauce, and tomatoes with juice (my recipe calls for evil cream of tomato soup - not sure on your take on that). Shred cabbage, place in the bottom of a casserole, pour sauce on top, top with some grated cheese and bake for maybe an hour until the cabbage is nice and soft. Might make a nice side to the sausages.
Maureen at 2:18PM on 10/03/08
You could still make a slaw but kick it up a bit. I love coleslaw, but not with mayo.
(1) Litehouse Ceasar dressing and add a little balsamic vinegar, mix and taste before tossing, toss just before serving.
(2) Rice wine vinegar with fresh ground pepper and salt. Really simple, tangy and the cabbage doesn't get mushy as with mayo or the Ceasar. I use this with pulled pork, but you could try a small portion before pairing it with your chicken/apple sausages.
BellaLuna at 4:40PM on 10/03/08
Red or green cabbage? Red tends to hold up better in braises, with apple cider, onions, and maybe some spices (allspice and cloves), while green might be good sauteed quickly with some butter, salt, and a splash fruity white wine.
RunnerChef at 7:11PM on 10/03/08
Roast it, just like you would other roasted vegetables. A little olive oil, salt and pepper. About 20-25 minutes in a 425 oven or until the edges get nice and brown. Yummy!
erinlovestoeat at 9:19PM on 10/03/08
Coarsely shred it along with 2 or 3 big sliced onions. Meanwhile, boil a bag of egg noodles and drain. Fry the cabbage with a stick of margarine, S&P and onion salt in a big skillet. (Butter will burn.) Then add the noodles. Fry until the cabbage is tender and re-season to taste. Especially good served alongside a roasted pork butt.
Josdean at 10:10PM on 10/03/08
Oh I love making bubbles and squeak. Cabbage also is great in most soups.
pjracz10 at 1:35AM on 10/04/08
Chopped cabbage, chopped onions, minced garlic, all fried with bacon in a cast iron skillet. Nirvana.
1stmakearoux at 11:01AM on 10/04/08
I like to saute it in bacon grease with caraway seeds. Add a splash of cider vinegar towards the end.
sobriquet at 12:56PM on 10/05/08
Thanks all, for your suggestions. I ended up making a slaw after all, only I did the Asian flair slaw, with rice wine vinegar and sesame oil. It was fresh and tasty and paired well with my delish grilled sausages and vidalias. Will keep these roasting and braising ideas on tap for the future. I like the idea of using bacon fat...sounds good!
juliebugsmama at 2:33PM on 10/06/08