Copious Cabbage
Fear I may be repeating a fairly recent thread but will take a shot anyway, begging your indulgence. I find myself thankfully on a short vacation from Michigan, visiting my father in Palm Bay, FL. His "winter garden" is brimming with good old green head cabbage. He has some wild boar in the freezer (he's a hunter/gatherer type) which I will probably braise with cabbage and some of the onions he has also grown. Other than cole slaw or soup, does anyone have any ideas on how he can make use of his harvest? His neighbors have plenty of their own, so making gifts is not really going to help. He thinks he is going to send heads back with me in my checked luggage next Tuesday! Help...
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18 Comments:
how 'bout donating them to a shelter or soup kitchen?
NanaJoie at 9:08AM on 03/06/09
Caramalize 2 large onions in a dutch oven/soup pot. Add 1 head cabbage, chop about twice the size you would use for slaw. Salt and pepper to taste. In skillet brown 1 stick of butter, don't let it burn just get nice and brown. Add to onion/cabbage mix.
I have also added egg noodles to this. Make sure you have the time to devote to this as proper caramelizing takes time. This goes well with just about any type of meat dish. And uses up a whole head of cabbage at one time!
finsbigfan at 9:10AM on 03/06/09
Orangette's braised cabbage!!
Jennefur at 9:35AM on 03/06/09
2 words: Cabbage rolls! Yuuuuuuum!
Or...butter fried cabbage with S&P and a couple slices of corned beef! You could also preserve some of it and make up some sauerkraut or kim-chee.
jcrisco at 9:57AM on 03/06/09
Colcannon! Here is Tyler Florence's recipe for it: Colcannon.
juliebugsmama at 10:12AM on 03/06/09
Just steam it with a couple slices of bacon or some salt pork.
Ribster at 10:18AM on 03/06/09
Wednesday Chef had this recipe for smothered cabbage soup, which is practically like a cabbage risotto. The smothered cabbage without the rice is nearly irresistible!
Otabenga at 10:31AM on 03/06/09
cabbage and bacon/ rashers ( Irish bacon not american), I second juliebugsmama thought of colcannon (mmmmm), Golumpkis (stuffed cabbage) also a great idea...
Pavlov at 10:41AM on 03/06/09
I have a mean recipe for cabbage roll casserole that incorporates the ingredients of cabbage rolls but without the work of creating them. I'll dig around and see if I can find it.
Maureen at 10:57AM on 03/06/09
Ina Garten's recipe for braised cabbage is just delicious. I have converted a number of people to cabbage with this recipe - I don't have the recipe handy, but see if you can find it on the internet.
bareneed at 11:20AM on 03/06/09
Molly Stevens (All About Braising) has a recipe for oven-braised cabbage that is so simple you'll be laughing. The recipe says 2 1/2 hours but I've made it in an hour and a half to fine results.
Otabenga at 11:42AM on 03/06/09
Why is my link not working?!?
Colcannon recipe: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22600,00.html
I'm not sure why my link isn't working correctly but it's annoying the cabbage out of me.
juliebugsmama at 12:39PM on 03/06/09
I really like it sauteed in a pan with onions and S&P until both are slightly caramelized, then adding feta or bleu cheese and dried cranberries.
PestoGal at 1:11PM on 03/06/09
the main ingrediant in chinese fried egg rolls is cabbage. they freeze well.
nightmoon at 1:43PM on 03/06/09
Shred the cabbage like you would for coleslaw, and grate an apple into it. sweat the cabbage and apple in some oil, then add 1/2 bottle of red wine, and 1/4 cup of cider vinegar, salt and pepper. put a lid on it and let it go until the cabbage is limp and red from the wine. At the end of cooking, top with crumbled goat cheese.
beth1 at 6:29PM on 03/06/09
Stir fry! A little olive oil, salt and garlic really add to the flavor.
I use shredded cabbage instead of lettuce as a garnish for hamburgers and sloppy joes.
And there are infinite variations on coleslaw -- I make one with rice vinegar and ginger (no mayo) which is a great side with fish.
Savour at 6:58PM on 03/06/09
kimchi or pickled cabbage, sauerkraut -- look up the recipes....
i use cabbage so often, i add a little shredded cabbage at the end of a soup making.... like it soft but still a little firm. it's great because it sweetens up the soup.
otherwise, ditto all of the above, fry some bacon, throw in a chopped onion and fry it up in the bacon grease. it's really delicious like that.
pooch at 11:01AM on 03/07/09
This is kind of boring, but I really love cabbage boiled with a little ginger or garlic (or both) in the water. It's something that I grew up on. My mom served it with white rice and a small pan of very flavorful Vietnamese pork as an accent. I usually put rice in a bowl, added some of the cabbage cooking water and dropped a couple pieces of meat on top to let the cooking liquid flavor the "broth". I dipped the cabbage in the soup or just ate it plain.
Boiled cabbage is good hot or cold in my opinion. These days I often make a warm salad of rice noodles, boiled cabbage, chicken, cucumbers and a little bit of soy sauce or Nuoc Mam (fish sauce.)
CooksForOne at 5:35PM on 03/07/09