Coleslaw and Cabbage Patch Kids were my only experience with cabbage as a kid. Except I didn’t actually eat the coleslaw (or the Cabbage Patch Kids), I just pushed it around on my plate. Unless it was on top of a barbecued pork sandwich (vinegar style, of course) from Kepleys in High Point, North Carolina, my parents’ barbecue joint of choice since it opened in the 50s. But their slaw was chopped up so fine, if there was an offensive vegetable in there, I didn’t know it. And I certainly didn’t know that it was made out of cabbage. It was some mysterious vegetable named “cole.”
I’ve been noticing cabbage at the farmers’ markets for quite awhile now.
So many varieties!
I have visions of making sauerkraut. But they’re just visions.
I just haven’t worked up the courage to bring it home with me yet…..I am a cabbage coward.
What’s your favorite cabbage recipe? I need some inspiration!
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Kroger cabbage chopped course, mayo, black pepper. Served with meatloaf and mashed potatoes.
My family also used to make something called “Chinese Cabbage”…although you need to ask them how they made it..
Easy Sauerkraut: pack shredded cabbage tightly into quart jars, poke a hole in the center with a spoon handle, add 1 tsp kosher salt (no iodine) and fill to neck with bioling water. cap and let set at room temp. on newspaper (it will leak) for 6 weeks. Enjoy! ;-) We also like it just steamed until crisp-tender and tossed with a little salt and fresh butter, Mmmm!
Cabbage is so easy! I love roughly chopped green cabbage boiled for a few minutes then tossed with butter, salt, and pepper. It’s a great side dish to go with foods that you would normally eat with other green veggies (use it to replace broccoli, green beans, asparagus, etc.). It is also awesome in stir fries and hearty soups. Cabbage goes excellently with pork, onions, and apples, carrots, and potatoes (colcannon, anyone?) Its favorite condiments are bacon, vinegar and sugar, butter, and/or cream. It is apparently excellent creamed/au gratin’ed, but I’ve never tried either.
I’m actually trying my hand at red cabbage and apple soup tonight. I’ll use cooked onions, chicken stock, red cabbage, apples, red wheat berries, a little vinegar, maybe a pinch of sugar, and some smoked sausage. Hopefully it will turn out nicely!
My only problem with cabbage? A whole head (even a small one) is a LOT of vegetable.
P.S. Cabbage is best cooked lightly, you want it tender, but still al dente or even crunchy. Overcooked cabbage is why so many people hate it (ditto brussels sprouts). Boil it for less than 5 minutes. I prefer 2-3.
P.P.S. When selecting a cabbage, go for a firm one with tight leaves that feels heavier than it looks. The exception, of course, being savoy cabbage, which has looser leaves.
Good luck and happy cabbage eating!
Cabbage Crunch Salad (otherwise known as Chinese Chicken Salad but I’m Polish not Chinese)
This is a must! We eat this every month or more…recipe is:
1/2 C. sliced or silvered almonds
2T. seasame seeds
1pkg.Ramen noodles (without seasoning packet), crumbled
1-2C. cooked, boned, and skinned Chicken breast, shredded
(chicken is optional, usually it’s too much work to me)
4C. finely shredded cabbage (I hand chop it)
1/2C. thinly sliced green onions with tops
cilantro
dressing (recipe follows)
Lightly brown almonds, seasame seeds and ramen noodles in oven or frying pan with 2T. oil on Medium-high heat.
In a large bowl combine all ingredients and toss with dressing. Add dressing about one hour before eating for maximum taste and no sogginess.
Dressing:
1/3C. salad oil (I use EV olive oil)
1/3 rice vinegar (I’ve used white vingar if I’m out of rice vin.)
5 teas. sugar
1/2 teas. pepper
sometimes I add a little soy sauce or salt
mix well and pour over salad.
This recipe is easily adaptable to individual tastes.
Yay! Thanks for all of the great suggestions. Thanks to you, I bought some cabbage this week…..
Just a BTW, you can make quick work of chicken by putting pieces or whole chickens in the crock pot. Cook them for at-least 3 hours on high or 5-6 hours on low. Then remove the chicken when it starts to fall apart at the joints. Cool for a little while then remove all the meat from the bones. You then can chop and shred, bagging for the freezer. I do this only 1-2 times a month and always have chicken ready for a recipe. I buy what ever is the lowest cost on sale, usually $0.49/lb and then just cook it all up during the day then remove it while getting dinner going to cool and then take it off the bone and bag while I clean up after dinner.