Easy Peasy Tip: Learn to love CABBAGE!
By tinychoices | July 18, 2009
Perhaps you’re familiar with cabbage. Perhaps you want to love it, but you just can’t find the right kind of recipe which will make you love cabbage. Perhaps, actually, you find yourself in the position of receiving exactly one whole cabbage every week in your CSA share each week, but only finding recipes that use up just one half of a cabbage.
So? Learn to love cabbage! it’s good for you, it keeps forever in the crisper drawer of your fridge (and even if the outside looks terrible peel the leaves back and the insides are probably just fine), it’s transportable, and it’s so super filling. Just think of all of the exotic vegetables you can replace with a simple locally grown cabbage!
Here are some favorite non-coleslaw recipes:
- This japanese pizza recipe is amazingly easy and incredibly good.
- This delicious cabbage casserole calls for cheese whiz, but you could make it with a cheesy bechamel sauce instead.
- There are, actually, some insanely good, non-traditional slaw recipes. you can find them. they’re delicious.
[[Photo from flickr user pizzadisevo via creative commons license.]]
Do you have any favorite cabbage recipes?
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Topics: Easy Peasy Tips, Food | 16 Comments »
16 Comments
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This is my favorite Easy Peasy Tip, ever.
I concur. Tiny Choices unanimity!
Here is a delicious miso chopped salad. I discovered this morning that if you leave everything out except for the cabbage and the dressing, it is *still* delicious.
I pretty much always do stir-fry with regular cabbage instead of bok choy, unless I happen to purchase box choy. To me there is nothing more fantastic than cooked cabbage. And, of course, cabbage loves to be smothered in butter or oils and made all wilty. Cabbage loves unbearable heat and oils and spices, and it only wants to help you love it, too.
Alternative cole slaw:
Mix olive oil and white wine vinegar and a touch of spicy mustard. Toss with cabbage. Add A TON of freshly ground black pepper. DELICIOUS.
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2 easy ones:
Thick slices of cabbage, a slurp of olive oil, a shake of italian seasoning, an inch of water in the pan; steam until soft.
Slice cabbage thin, add some chopped nuts (pecans, almonds, sunflower seeds), dress with: equal parts veggie oil, rice vinegar. Add a little sugar and sesame oil. If you have ramen noodles, add the flavor packet to the dressing and crunch up the dry noodles and mix them in.
I actually love cabbage… but that doesn’t mean I can eat it all in time! I make and freeze some of these for winter.
Lentil & Smoked Sausage Soup
Crockpot Cabbage & Bratwurst
Crockpot Red Cabbage with Apples - skip the fat. It doesn’t need it.
Our recipes tend to get named by children. ‘Purple’ is a really easy meal that is nothing but sausage meat and red cabbage cooked up together (fully cook meat 1st). When we lived in Malta, the local sausage was extremely salty, so we preferred to dilute it quite a bit for meals. We live in Tunisia now and the local sausage is extremely spicy. We tried making purple with this merguez and it wasn’t that impressive.
Slaws rock.
Hey delqc, is that a Metric ton, or an Imperial ton?
Thanks for the recipes (in the original post and the comments)! I love cabbage because of all the reasons mentioned in the post, but haven’t been very creative with it…until now.
It’s also a great filler in minestrone - needs about 10 mins of cooking so that it’s thoroughly cooked, yet still keeps some crunch.
@ Martin - definitely metric
We’ve had a CSA deluge of cabbage too, but I LOVE cabbage, so I don’t mind at all.
Last night I made a bleu cheese slaw, which was okay: http://thekitchensinkrecipes.com/2008/09/04/a-very-picky-coleslaw-fan/
Last week I made an asian slaw with spicy peanut sauce, which is pretty much my current favorite summer salad, and will be dinner tonight too!
http://thewholekitchen.blogspot.com/2009/07/spicy-thai-peanut-coleslaw.html
And then there is perhaps my favorite application, which we call bacon-egg slurry:
http://thewholekitchen.blogspot.com/2008/11/bacon-egg-slurry.html
I just made this cabbage recipe a week or 2 ago with my CSA cabbage. It was delicoius!
http://www.mmc.org/mmc_body.cfm?id=745
I found another recipe that I’m going to try from a vegan Mediterranean cookbook that I got as a gift. If it comes out tasty, then I’ll add the recipe here.
You can also substitute blanched cabbage leaves for grape leaves to makes stuffed cabbage leaves. (You can do this with kale, chard, etc. as well if you cut out the stem and make smaller rolls.) I like the idea of stuffing them with quinoa rather than rice for variety of grains and added protein.
Aside from the traditional greek or turkish style grape leaves, you can also use it blanched instead of a wrap or tortilla (especially for those of us who are gluten-free!)
[...] than a bowl of soup. And soup is one of the most perfect foods - better than pickles or cabbage, even! Because it is not only warm and filling, but it can be super affordable to make, and also [...]