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Cabbage, what do I do with you?
Posted on 11/20/11 at 3:31 pm
Posted on 11/20/11 at 3:31 pm
i bought a head of cabbage. i only got it because it looked really pretty and somewhat like sweet butter lettuce (which is what i wanted originally). it smells funny. i'm too scared to put it in my salad and ruin it. what can i make with it that's good and not slaw?
10
Posted on 11/20/11 at 3:38 pm to LSUgirl4
Cut in half, remove the hard core at the bottom of the two halves. Now do you want cole slaw, or a hot dish? Smothered, if this is something you would try, brown some bacon, remove, then throw into grease the chopped up cabbage and cover, stir about every 15, toss in some diced onion at 45 minuted, salt and pepper.
Posted on 11/20/11 at 3:39 pm to LSUgirl4
Olive oil, balsamic vinegar, salt, pepper, garlic powder. No specific measurements, just to taste.
Bam- coleslaw.
Bam- coleslaw.
Posted on 11/20/11 at 3:40 pm to LSUgirl4
I love to smother it down with smoked sausage with a side of cornbread. 
Posted on 11/20/11 at 7:18 pm to LSUgirl4
I usually just boil it w/ a dash of butter, salt, sugar. Just your standard boiled cabbage. Nothing fancy.
Posted on 11/20/11 at 7:26 pm to LSUgirl4
Loosely chop it and put it in a crock pot with smoked sausage, potatoes, and carrots. Cook on low for eight hours. Simple, but delicious.
Posted on 12/30/11 at 10:13 am to LSUgirl4
Chop it fine and throw it in crockpot with some pork chops. Top with a chopped onion perhaps some potatoes and two cans of cream of mushroom soup.
For the grillers, what are you seasoning the cabbage with?
For the grillers, what are you seasoning the cabbage with?
Posted on 12/30/11 at 10:18 am to LSUgirl4
Cut cabbage in to large pieces
Cube potatoes/carrots
Chicken broth
Choice of chicken or pork(Love using pork neck bones here)
Salt, pepper
Stew.
I like boiled cabbage where it's still crunchy. Naturally sweet... no season needed.
Cube potatoes/carrots
Chicken broth
Choice of chicken or pork(Love using pork neck bones here)
Salt, pepper
Stew.
I like boiled cabbage where it's still crunchy. Naturally sweet... no season needed.
This post was edited on 12/30/11 at 10:20 am
Posted on 12/30/11 at 10:20 am to LSUgirl4
Cook 1/2 lb of bacon for 1 cabbage.
Remove bacon once cooked.
Add diced onions into the bacon grease to cook down.
Once they are translucent, add your washed and chopped up cabbage in.
Add salt, pepper, and tony's to taste.
Let it smother.
Add crumbled bacon pieces on top.
Voila.
I bought 2 cabbages for this weekend because we're always disappointed when leftovers are gone. It gets better as it sits in the fridge.
Remove bacon once cooked.
Add diced onions into the bacon grease to cook down.
Once they are translucent, add your washed and chopped up cabbage in.
Add salt, pepper, and tony's to taste.
Let it smother.
Add crumbled bacon pieces on top.
Voila.
I bought 2 cabbages for this weekend because we're always disappointed when leftovers are gone. It gets better as it sits in the fridge.
This post was edited on 12/30/11 at 10:23 am
Posted on 12/30/11 at 2:53 pm to LSUgirl4
Roasted Cabbage:
Prepare a jelly roll pan (a cookie sheet with 1/2" sides) with a sil-pat or parchment paper. Remove the 2 outermost leaves of a small cabbage and cut it in half. Sprinkle the flat sides of the cabbage with sea salt and black pepper. Place the cabbage halves flat side down on the pan and sprinkle more salt and pepper on the rounded sides. Lay a couple of pieces of bacon across the top of the cabbage.
Roast the cabbage at 425 degrees until the outer leaves are brown and the inside is tender, which varies according to size.
Prepare a jelly roll pan (a cookie sheet with 1/2" sides) with a sil-pat or parchment paper. Remove the 2 outermost leaves of a small cabbage and cut it in half. Sprinkle the flat sides of the cabbage with sea salt and black pepper. Place the cabbage halves flat side down on the pan and sprinkle more salt and pepper on the rounded sides. Lay a couple of pieces of bacon across the top of the cabbage.
Roast the cabbage at 425 degrees until the outer leaves are brown and the inside is tender, which varies according to size.
Posted on 12/30/11 at 3:04 pm to LSUgirl4
Throw it away.
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