Cabbage

[lizzieK]

I would like to include more veggies particularly cabbage in my diet. Does anyone have a recipe to make cabbage tasty and not like the soggy veg that I remember from school dinners! Ideas would be greatly appreciated!

 

[Leadinglights]

Shred finely and stir fry.
Par boil then add some butter, spring onions and bacon
Home made coleslaw, mixed white and red cabbage with carrot, celery and mayo
Steam rather than boil.

 

[helli]

I am not a big cabbage fan but like it in coleslaw. Homemade coleslaw is incredibly easy and nothing like the gloomy stuff you buy.
Just finely cut cabbage - works with both red and white cabbage - grate a carrot, mix into mayo and add a few splashes of lemon juice.
You could "bling" it up a bit with some nuts or spice.

 

[lizzieK]

I am not a big cabbage fan but like it in coleslaw. Homemade coleslaw is incredibly easy and nothing like the gloomy stuff you buy.
Just finely cut cabbage - works with both red and white cabbage - grate a carrot, mix into mayo and add a few splashes of lemon juice.
You could "bling" it up a bit with some nuts or spice.

Thank you….will definitely try this as I like coleslaw…

 

[lizzieK]

Shred finely and stir fry.
Par boil then add some butter, spring onions and bacon
Home made coleslaw, mixed white and red cabbage with carrot, celery and mayo
Steam rather than boil.

Thank you….these ideas sound just right. I hadn’t thought of stir frying it…..

 

[Dragonheart]

I discovered I love cabbage. Regularly slice some finely and fry it with salt and pepper in butter or ghee just for a few minutes til it starts to soften. I sometimes add garlic or something spicy, other veg from the bottom of the fridge like mushrooms or peppers, cold off cuts of meat, chorizo, ham or whatever makes it a meal, especially with a fried egg slid into the pan alongside it (saves washing up and ready in minutes). It lasts in the fridge for ages too, just cut the end slice off to refresh it. The simpler version replaces rice or pasta for me in lots of dishes.

 

[lizzieK]

I discovered I love cabbage. Regularly slice some finely and fry it with salt and pepper in butter or ghee just for a few minutes til it starts to soften. I sometimes add garlic or something spicy, other veg from the bottom of the fridge like mushrooms or peppers, cold off cuts of meat, chorizo, ham or whatever makes it a meal, especially with a fried egg slid into the pan alongside it (saves washing up and ready in minutes). It lasts in the fridge for ages too, just cut the end slice off to refresh it. The simpler version replaces rice or pasta for me in lots of dishes.

This sounds great…and so many variations! Would any variety of cabbage work or mainly white or red?

 

[Dragonheart]

This sounds great…and so many variations! Would any variety of cabbage work or mainly white or red?

I use all sorts of white cabbage. Not so much the red unless it’s in a coleslaw type mix. Or reason you couldn’t experiment though.

 

[Drummer]

Slices of cabbage roasted at 225 degrees C, with olive oil drizzled over them plus salt and either pepper or cumin is as good a way as any to prepare it.

 

[rebrascora]

I LOVE cabbage! Savoy and Sweetheart are my favs. Finely slice, place in a microwaveable container with a knob of butter on top and microwave for 3 mins. I never eat cabbage without butter!
I cook almost all my veg in the microwave because it is so quick and easy but if I am having cabbage with bacon and mushrooms and onions I will tip the cooked shredded cabbage and butter into the frying pan with the bacon fat and stir for a minute or so until it is well coated. Cabbage and bacon are a match made in heaven.
I have recently started making cabbage bhaji which is sort of lightly curried cabbage, rather than the crispy deep fried balls that are onion bhajis. I fry chopped or sliced onion in the frying pan and add Garam Masala, Cumin, Turmeric and then I add the microwaved shredded cabbage and I might also add other cooked veg (mushrooms/aubergine/butternut squash if you like) and some tomato puree and a quartered tomato and a bit of water until it all comes together. I can happily eat a plate of that and have the leftovers for breakfast the next morning, simply because I can't resist leftover curry for breakfast. Afraid I can't give you quantities of anything because I just add a bit of this and a bit of that until it looks and smells and tastes about right. I used to get cabbage bhaji from the takeaway, so I just decided to experiment to see if I could recreate it and it seems to have worked out really well.

Sometimes I microwave a tub of shredded cabbage and then add a teaspoon of chilli jam and some chopped up pepperoni/salami and give it a good mix and just eat it like that. Yes there is about 5g carbs in the chilli jam but none in the pepperoni and very little in the cabbage. If I am feeling really naughty I stir in a tablespoon of sour cream and chive dip (from the chilled counter rather than the Doritos style stuff in a jar which is more highly processed) with the chilli jam so I have a creamy slightly spicy sauce. It makes a quick and tasty meal that is ready in 5 mins. I also serve my broccoli with the sour cream and chive dip over it as it seems to really go well. Again I do my broccoli in the microwave for 3.5 mins but with a tiny amount of water rather than butter.

 

[nonethewiser]

Grow up having to eat cabbage as parents must have loved veg & probably cause it was cheap.

Lucky as I like cabbage & still eat it now, we always make our own coleslaw & make it more chunky than shop bought type, my fav is red cabbage maybe more for colour than taste.

 

[lizzieK]

Thank you all so much for these ideas….makes me look at cabbage in a completely different way and I have added it to my shopping list for today! More ideas always welcome!

 

[Nayshiftin]

I love the Hairy Bikers recipe with salmon and greens I use most cabbage for this. I love it as a slaw and can eat it raw if hungry as it doesn't spike my sugars.
As others said it is good roasted. Look at what type is in season too. We can stay with the same cabbages as we can lettuce but pointed, savoy, red etc
While most people are familiar with the classic greenheads in grocery stores, there are actually more than 400 different varieties of cabbage. From vibrant red cabbages to crinkly savoys to kimchi-ready Napa cabbage to conehead shapes, there is a dazzling diversity of flavors, colors, and textures of cabbage.
Enjoy very good. I also put mine in soups as I do most leftover green as cabbage water is great for us.

 

[lizzieK]

I love the Hairy Bikers recipe with salmon and greens I use most cabbage for this. I love it as a slaw and can eat it raw if hungry as it doesn't spike my sugars.
As others said it is good roasted. Look at what type is in season too. We can stay with the same cabbages as we can lettuce but pointed, savoy, red etc
While most people are familiar with the classic greenheads in grocery stores, there are actually more than 400 different varieties of cabbage. From vibrant red cabbages to crinkly savoys to kimchi-ready Napa cabbage to conehead shapes, there is a dazzling diversity of flavors, colors, and textures of cabbage.
Enjoy very good. I also put mine in soups as I do most leftover green as cabbage water is great for us.

I had no idea there were so many varieties of cabbage! I shall linger longer in this area of the store today! Having read all these ideas I have to decide which to try first for dinner tonight! Maybe coleslaw for lunch and roasted for dinner….

 

[zuludog]

Here's how I cook cabbage, and even my kids would eat it!

You can use any type - hard white, savoy, and so on, but savoy is usually palatable enough without any special treatment, so perhaps just for white cabbage -

Cut the cabbage into wedges, remove the centre stalk, then lay the wedge on its side and slice finely, so it's almost like straw
Put it into a pan with butter, oil, a small amount of water, salt & pepper to taste
Simmer with the lid on till the cabbage starts to soften, then remove the lid and continue till all the water has evaporated and the cabbage fries in the oil & butter
And that's it

But the other suggestions here look interesting, I'll try those in the near future

 

[Leadinglights]

I had no idea there were so many varieties of cabbage! I shall linger longer in this area of the store today! Having read all these ideas I have to decide which to try first for dinner tonight! Maybe coleslaw for lunch and roasted for dinner….

Some varieties of cabbage are quite seasonal but all are pretty good. Red cabbage is somewhat tougher so perhaps needs longer cooking. A traditional Xmas recipe is red cabbage cooked with onion, apple, mixed spices and a bit of balsamic vinegar sort of sweated so the flavour infuse.

 

[debinfrance]

Spiced cabbage is a good way to do red cabbage in the oven though it does have a bit of apple in it, but I guess you could leave it out. And cabbage also goes well pan fried with bacon lardons. When making coleslaw I ring out the juice from the carrot with a bit of kitchen roll, it keeps longer in the fridge. And you can also do spiced coleslaw, add diced red pepper, some peanut butter and chilli powder to the mayonnaise and some peanuts to the mix. And curry coleslaw just has curry powder in the mayonnaise. I love cabbage -can you tell? Making me hungry 🙂

 

[trophywench]

Shred finely & simmer in very little water until soft enough for you. Drain well. Lob a goodly knob of butter in pan, season with black and white pepper to taste. Mix the latter things into the cabbage with chopping strokes. Serve.

 

[lizzieK]

I never knew there were so many ways to serve cabbage! There are enough ideas here that will become favourites…and that is great!

 

[lizzieK]

Shred finely & simmer in very little water until soft enough for you. Drain well. Lob a goodly knob of butter in pan, season with black and white pepper to taste. Mix the latter things into the cabbage with chopping strokes. Serve.

Love the idea of lobbing a goodly knob of butter! Love butter!