Originally Posted by angie54321
I've just bought a big savoy cabbage from my local farm shop (and I mean big - it's bigger than my head and that's saying something!)
Will do stuffed cabbage leaves, did braised cabbage in ginger as a side last night...any more cabbage ideas? (I am the only one in the house who likes stir fries, so I can't do that)
Here are a few non-stir fry ideas
Joe Allen's Polka Pepper Pasta (surprisingly simple but tasty dish)
1/2 cup margarine (or use a couple of tbsp of olive oil)
3 fresh red jalapeno peppers, stemmed and thinly sliced
7 garlic cloves
2 large sweet onions, quartered and cut into thick slices
1 medium head cabbage, quartered, cored and cut into thick slices
salt and pepper to taste
1 lb thin noodles
Fill a large pot with water and bring to a boil to cook the noodles. Melt the margarine in a very large sauté pan over medium heat. Add the jalapeno peppers, garlic and onions. Add the cabbage until the pan is full. You may not be able to fit all the cabbage in the pan at first, but you can add more as it cooks down. Sauté, stirring often, for 15 to 20 minutes or until all the cabbage is tender and transparent. Season with salt and black pepper to taste.
Cook noodles al dente, according to package instructions. Drain well and transfer to a large serving bowl. Add the cabbage and mix well. Serve piping hot.
Bandhakopir Ghanto – Cabbage Potato Extravaganza (excellent side dish for 'curry night' and even better eaten as leftovers for lunch)
2 1/2 tbsp mustard oil
3/4 lb (375g) peeled potatoes cut into 1 inch (2.5cm) cubes
1/2 tsp cumin seeds
6 cups (1 litre 500ml) finely shredded cabbage
1 green chilli seeded and chopped
1/4 cup plus 2 tbsp water
3/4 tsp salt
1/2 tsp turmeric
1 1/4 tsp sugar
a dash of red chilli powder or cayenne pepper (or to taste)
1/2 cup (125ml) thawed frozen peas
1/2 tsp garam masala
Heat 2 tbsp oil in a 12 inch, deep sided pan or Dutch oven over a medium heat. add potatoes and fry until medium brown, 5-8 minutes, stirring often. Remove with a slotted spoon and set aside.
Add the remaining 1/2 tbsp oil to the pan and heat over a medium low heat. add cumin seeds and fry for a few seconds until lightly browned.
Add cabbage, green chilli and 1/4 cup (60ml) water. Lower heat slightly and cook uncovered until cabbage is limp, 6-8 minutes, stirring often.
Stir in salt, turmeric, sugar, red pepper, 2 tbsp water and the potatoes.
Simmer, covered, until potatoes are tender, 18-20 minutes, adding peas during the last 2-3 minutes. Remove from heat and blend in garam masala. Let stand for a few minutes to help develop the flavours.
Sweet Potatoes in a Cayenne, Ginger and Groundnut Sauce (This dish comes from Mali and is very different and very, very good)
4 tbsp sunflower oil
1 large onion, cubed
4 garlic cloves, crushed
5cm / 2inch piece of root ginger, peeled and finely chopped
750g / 1 1/4 lb sweet potatoes, cubed
450g / 1lb white cabbage, cubed
1 tsp paprika
1 tsp cayenne pepper
400g / 14oz chopped plum tomatoes (fresh or canned)
300ml / 1/2 pint pineapple juice
125g / 4oz smooth peanut butter
salt and pepper
For the garnish
2 medium carrots, grated
2 medium raw beetroots, grated
2 bananas, sliced
juice of 1 lime
handful of fresh coriander leaves, chopped
Heat the sunflower oil in a large heavy frying pan. When hot, fry the onion until soft. Add the garlic and ginger, fry for a few minutes, then add the sweet potato and cabbage.
When the vegetables start to soften, add the paprika and cayenne pepper. Stir to coat the vegetables with spices. Add the chopped tomatoes and pineapple juice. Cover the pan and simmer until the vegetables are soft.
Stir in the peanut butter until well combined. Season to taste.
Toss the carrot, beetroot and banana garnish together in the limejuice and sprinkle over the dish, together with the coriander. Serve with rice.
Okonomiyaki (Japanese style Savoury Vegetable Pancakes - serve with Tonkatsu sauce or ketchup, HP sauce or similar).
2 cups water
1/4 lb regular tofu
2 1/2 cups unbleached white flour
1 tsp salt
2 tsp baking powder
4 to 5 cups thinly sliced or slivered vegetables such as: onions, celery, carrot matchsticks, cabbage, broccoli, green beans, mushrooms etc
Puree the water and tofu in a blender until smooth. Combine the flour, salt and baking powder in a large bowl and mix well. Pour in the tofu/water mixture and mix slightly. Add the vegetables and mix well to combine.
Cook large pancakes on a lightly oiled skillet or griddle over medium heat until browned on both sides. Serve while hot with soy sauce.