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Cabbage

torakris

By torakris
in Cooking

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torakris

torakris

Posted
Posted

I have just found myself with 2 1/2 heads of cabbage and I need to do something with them.

My family all hate coleslaw so that is out of the question, normally I might try braising it but it is just too hot for that. We can have have some stirfries, but we will be eating them for a week before they are gone.

Any ideas?

Kristin Wagner, aka "torakris"

 

slkinsey

slkinsey

Posted
Posted

Sometimes when I am roasting capon or duck or some other fatty bird, I will shred cabbage very finely and toss it into the hot roasting pan on the stovetop to soak up the fat and wilt down a little. Throw in a little dry riesling and a scattering of caraway seeds. Take it off the heat while it is barely wilted and still crunchy. Great contrast to the fattiness of the meat. Of course, it may be too hot for roasting...

I would also think that some kind of shredded/wilted cabbage salad would be good in bibimbap.

--

Jinmyo

Jinmyo

Posted
Posted

Kristin, no coleslaw? Um. Really?

Have you tried a slaw with a lime and Dijon vinaigrette, shaved poblano chiles, shaved white onion, and lardons of double-smoked bacon on them? Anything like that?

No coleslaw?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Jinmyo

Jinmyo

Posted
Posted
kimchi?

Not out of Western cabbage. Too tough. I've done it.

However, mixing shredded cabbage with kimchi to braise pork works well.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

torakris

torakris

Posted
  • Topic Starter
Posted
Kristin, no coleslaw? Um. Really?

Have you tried a slaw with a lime and Dijon vinaigrette, shaved poblano chiles, shaved white onion, and lardons of double-smoked bacon on them? Anything like that?

No coleslaw?

Jin have you ever tried to buy poblanos, white onions (they have about a 3 week season here), and double smoked bacon in Japan? :biggrin:

Maybe I will give something similar a try, it has to be good with bacon!

what do you shave the things with?

Kristin Wagner, aka "torakris"

 

Jinmyo

Jinmyo

Posted
Posted

Kristin, a mandoline. The Japanese company Benriner makes an excellent and inexpensive version.

Gabure is a Basque peasant cabbage soup made with lamb shank and chicken stock, lemon, basil, and cinnamon.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

KNorthrup

KNorthrup

Posted
Posted

There's the salad (I've seen Thai, Chinese, and Cambodian variations) where the cabbage is raw and thinly shredded and tossed with fresh basil and mint and green onions and minced green chiles and a fish sauce/lime juice dressing and peanuts and shredded grilled chicken.

Jinmyo

Jinmyo

Posted
Posted

That's nice but green cabbage can be a bit tough for this. If so, just blanch it.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Katherine

Katherine

Posted
Posted

For coleslaw, I finely shred the cabbage, add salt, sugar, and a little vinegar, mix, and let it sit a day. Now it is quick pickled cabbage.

Drain well, add your favorite dressing, and serve.

I would do sauerkraut, myself. In the summer it ferments really quickly.

suzilightning

suzilightning

Posted
Posted
For coleslaw, I finely shred the cabbage, add salt,

do the same for an hour or so.

add shredded carrot, jicima(if yo can find it kris), raisins, chopped nuts and a cooked dressing

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

sparrowgrass

sparrowgrass

Posted
Posted (edited)

I like to dice a couple of strips of bacon, fry til crisp as you like it, toss shredded cabbage and onions into the pan, lots of black pepper, stir-fry til crisp/tender.

And I had some kind of cabbage once, shredded into baking pan, with some onions I think, covered with half and half, topped with buttered bread crumbs and baked til the cabbage was tender.

Edited by sparrowgrass (log)
sparrowgrass
Jinmyo

Jinmyo

Posted
Posted

Then there's steaming it and tossing it with a satay sauce and roasted peanuts.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

sparrowgrass

sparrowgrass

Posted
Posted

I have 6 cabbages in the garden ready to pick, so I am appreciating this thread. I think I am going to make some sauerkraut--I don't like it, but surely someone does.

sparrowgrass
torakris

torakris

Posted
  • Topic Starter
Posted

On Sunday I made a Malaysian style "coleslaw" with 1/2 a head of cabbage and mangos, in a coconut milk-nampla-hot chile sauce, it was absolutely incredible!

no one ate it except me and my husband, and he didn't eat much because he doesn't like fruit mixed with his food!

Kristin Wagner, aka "torakris"

 

tommy

tommy

Posted
Posted
no one ate it except me and my husband, and he didn't eat much because he doesn't like fruit mixed with his food!

mrs. tommy doesn't like "fruit with [her] food" either. baffling.

tommy:eats.com
fifi

fifi

Posted
Posted
And I had some kind of cabbage once, shredded into baking pan, with some onions I think, covered with half and half, topped with buttered bread crumbs and baked til the cabbage was tender.

OMG that sounds good. I am still in love with my LeCreuset gratin pan. I can't wait to try this.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

helenas

helenas

Posted
Posted

There is a lovely (and light) potato (fingerlings) /savoy cabbage gratin with sage along the lines of sparrowgrass' gratin in "Local Flavors" by Deborah Madison.

She parboils sliced potatoes and shredded cabbage separately, mixes them into gratin dish, pours whisked together eggs, milk and some flour, and bakes until browned.

Poblano Gambit
fifi

fifi

Posted
Posted

Light? I dunno. Sounds good but I was going to substitute heavy cream for the half and half. :biggrin:

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

Jinmyo

Jinmyo

Posted
Posted
no one ate it except me and my husband, and he didn't eat much because he doesn't like fruit mixed with his food!

mrs. tommy doesn't like "fruit with [her] food" either. baffling.

Cloying. Nasty.

If I want "fruitiness", I'll get it from chiles.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

SobaAddict70

SobaAddict70

Posted
Posted

pity this isn't winter, cabbage is just lovely around that time of year.

stuffed cabbage

stewed red cabbage in duck fat with onions and bacon

and then there's stir-fried cabbage with pork (and all sorts of Chinese treatments)

not to mention cabbage that's been sauteed in some ghee with mustard seeds and other spices, and chiles, sort of like a dry-cooked vegetable that I sometimes like to serve with rice or chapatis.

and its great in soup

and then there's colcannon -- mashed potatoes, cabbage, butter and lots of cream.

*sigh*

I love cabbage.

Soba

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