- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Need some cabbage recipes
Posted on 1/29/14 at 10:15 am
Posted on 1/29/14 at 10:15 am
Picked a bunch of big cabbages out of my garden yesterday. Gave about six away but need to cook some. I have a couple good, different slaw recipes but need some different. Have a roll recipe I don't care for. I do put them whole on the Egg with butter but I'm not lighting the pit today.
Anyone do something different?
Anyone do something different?
9
Posted on 1/29/14 at 10:18 am to Martini
I use it in veggie soup and there's always the old smothered cabbage.
Posted on 1/29/14 at 10:19 am to Martini
Posted on 1/29/14 at 10:21 am to Martini
Smother/braise with some tasso. Make corn bread. Profit.
This post was edited on 1/29/14 at 10:22 am
Posted on 1/29/14 at 10:24 am to Martini
Roasted Dijon
My favorite cabbage recipe...and simple.
1 (medium) head green cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Kosher or sea salt to taste
1 teaspoon caraway seeds
Directions
Preheat oven to 400 degrees.
In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.
It also tastes great the next day, straight out of the fridge.
Last time I did it I there in some garden broccoli and it was just as good/maybe better than the cabbage.
My favorite cabbage recipe...and simple.
1 (medium) head green cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Kosher or sea salt to taste
1 teaspoon caraway seeds
Directions
Preheat oven to 400 degrees.
In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.
It also tastes great the next day, straight out of the fridge.
Last time I did it I there in some garden broccoli and it was just as good/maybe better than the cabbage.
This post was edited on 1/29/14 at 10:28 am
Posted on 1/29/14 at 10:29 am to Martini
not sure that you have wanton wrappers lying around, but i h ave boiled cabbage and then cut it like a slaw and put it in those wonton wrappers with a little pork and steamed the dumplings. was delicious.
Posted on 1/29/14 at 10:37 am to Martini
Why does the roll recipe not go over with you?
Posted on 1/29/14 at 10:39 am to skygod123
My wife does egg rolls like that so I'll leave that to her. I'm going to try Drinksalot then braise another with the Tasso.
Really need a good cabbage roll recipe. I like them with the red sauce over the top.
Really need a good cabbage roll recipe. I like them with the red sauce over the top.
Posted on 1/29/14 at 10:46 am to Sir Drinksalot
quote:
Roasted Dijon
My favorite cabbage recipe...and simple.
1 (medium) head green cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Kosher or sea salt to taste
1 teaspoon caraway seeds
Directions
Preheat oven to 400 degrees.
In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.
It also tastes great the next day, straight out of the fridge
That sounds great, but I'd love to mount it on some good bread with an overload of corned beef.
Posted on 1/29/14 at 10:49 am to OTIS2
I can eat an entire head of cabbage like that...
I like to add more Dijon than it calls for and broil it a bit at the end to crisp some of the edges.
Then I eat them like chips!
I like to add more Dijon than it calls for and broil it a bit at the end to crisp some of the edges.
Then I eat them like chips!
Posted on 1/29/14 at 10:53 am to CITWTT
Don't like the sauce or the stuffing.
Posted on 1/29/14 at 10:58 am to Martini
I made some killer soup with cabbage last week. I basically chopped it up, put some color on it in the cast iron, and then dumped it in a pot with some broth and other favorite veggies.
I think you could make a healthier chicken soup of it, substituting the cabbage for the noodles.
I think you could make a healthier chicken soup of it, substituting the cabbage for the noodles.
Posted on 1/29/14 at 11:06 am to Martini
I'm assuming that you don't just chop it up, put in a boiler with a little water, a t-spoon of sugar and a t-spoon of salt, a pat of butter and boil it just until the cabbage changes color, then enjoy with a slice of cornbread.
The vegetable with that minimum level of cooking is wonderful.
Cooking too long forms sulfur compounds that leave a strong (gross) aftertaste.
Here is a good quote:
If you want to become a FDB expert on cabbage, Read this link
Cabbage stuff
I happen to like cabbage, cooked several ways, and uncooked several ways, too.
The vegetable with that minimum level of cooking is wonderful.
Cooking too long forms sulfur compounds that leave a strong (gross) aftertaste.
Here is a good quote:
quote:
•Food scientist Harold McGee notes that green cabbage contains the second highest amount of “sulfur pungency precursors” – basically, the stuff that makes cabbage smell like (ahem) flatulence when it is overcooked. Cabbage’s tiny cousins Brussels sprouts lead in the stinky smell department.
If you want to become a FDB expert on cabbage, Read this link
Cabbage stuff
I happen to like cabbage, cooked several ways, and uncooked several ways, too.
Posted on 1/29/14 at 11:26 am to Martini
Posted on 1/29/14 at 1:03 pm to Martini
Does your sauce end up to be similar to a Osso Buco sauce in consistency? That should be what the rolls are braised in when they are done. The filling is done in a stuffed bell pepper(rice bell pepper plus trinity and rice and meat first)approached nature with the addition of chopped cabbage to the mixture.
Posted on 1/29/14 at 2:56 pm to CITWTT
fry it in bacon fat(med high fire and stir)with onions
or fry it then add sugar and apple cider vinegar for sweet n sour
we love cabbage!
I make Hungarian stuffed cabbage, but don't fowwow a recipe.....I'll answer questions though
or fry it then add sugar and apple cider vinegar for sweet n sour
we love cabbage!
I make Hungarian stuffed cabbage, but don't fowwow a recipe.....I'll answer questions though
Posted on 1/29/14 at 8:02 pm to Sailorjerry
4 to 6 slices of bacon, chopped
Double D sausage, sliced
1 diced onion or more if you like onion.
1 head of cabbage, chopped
2 to 3 carrots, sliced and chopped
new potatoes chopped
2 to 3 cloves of garlic minced
1 stalk of celery, chopped
1 1/2 to 2 quarts of chicken broth (can use water and chicken bouillon cubes)
1 tsp of salt
1 tsp of black pepper
1 tsp of red pepper flakes (add this last and adjust to taste)
In a large pot put chopped bacon and sliced sausage and let brown. Then add the carrots, celery, onion and sauté. (Do the carrots first, they take longer) Now add the diced garlic. Next add the cabbage and then the potatoes. Add the chicken broth and the salt pepper and red pepper flakes (or your fav cajun seasoning) Cook for about 30 to 40 mins. Cabbage will taste like smokey butter..... Soooo goood
Double D sausage, sliced
1 diced onion or more if you like onion.
1 head of cabbage, chopped
2 to 3 carrots, sliced and chopped
new potatoes chopped
2 to 3 cloves of garlic minced
1 stalk of celery, chopped
1 1/2 to 2 quarts of chicken broth (can use water and chicken bouillon cubes)
1 tsp of salt
1 tsp of black pepper
1 tsp of red pepper flakes (add this last and adjust to taste)
In a large pot put chopped bacon and sliced sausage and let brown. Then add the carrots, celery, onion and sauté. (Do the carrots first, they take longer) Now add the diced garlic. Next add the cabbage and then the potatoes. Add the chicken broth and the salt pepper and red pepper flakes (or your fav cajun seasoning) Cook for about 30 to 40 mins. Cabbage will taste like smokey butter..... Soooo goood
Posted on 1/29/14 at 10:33 pm to Sig
Well I used a big block of Tasso sliced. I put half stick of butter in a saucepan along with the Tasso. Sautéed for a few minutes while I chopped an onion then tossed it in while I sliced the cabbage. Then tossed it in and coated really well and covered. Salt, pepper and about a cup of water. Covered again and let cook on medium for about 20 minutes. Had two small baked potatoes left over so I quartered them and tossed in covered and cooked about fifteen more minutes until cabbage was tender.
Ate a nice big batch. Not bad and it was pretty quick. Didn't have any sausage but deer and wasn't in the mood for it.
Ate a nice big batch. Not bad and it was pretty quick. Didn't have any sausage but deer and wasn't in the mood for it.
Posted on 1/30/14 at 10:48 am to Martini
Try making a slaw w/equal parts cabbage, celery, and julienned apple, dressed w/some greek yogurt spiked with a little grated onion. A nice change of pace from the usual slaw concoctions.
Posted on 1/30/14 at 11:19 am to hungryone
my smoking hot gorgeous beauty of a wife (sorry that just kinda came out) cut a fresh head into wedges, added some butter and other magic and wrapped each 'ball' with foil.
then she threw them on the grill while cooking some steaks and when they came out..it was the best cabbage i've ever hard. burnt edges and still crispy..
then she threw them on the grill while cooking some steaks and when they came out..it was the best cabbage i've ever hard. burnt edges and still crispy..
This post was edited on 1/30/14 at 11:21 am
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News