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I bought a cabbage but then realized the only thing I have ever made it with is corned beef in a crockpot! So what are some good ideas on what to do with cabbage? I found a recipe that sounded pretty tasty for a cabbage and potato casserole but it called for about 1 lb of bacon...Any thoughts on what you could sub for it to get good flavor? Any other ideas? My cabbage must be cooked!! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
~Tina
 

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shredded cabbage sauteed with leftover bowtie pasta and peas with earth balance. my ma used to make it with butter though.<br><br><br><br>
i just bought a cabbage to use the leaves for wraps.
 

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Yum....I like to water saute' cabbage with garlic, onions, and mushrooms.<br><br><br><br>
And fatfreevegan.com has a collection of good recipes.<br><br>
A couple of good-sounding recipes from that site are:<br><br>
Mock Corned Beef and Cabbage<br><br>
Yellow Curry Cabbage with Mushrooms and Peas
 

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I like it shredded and added to stir fry and fried rice. Stuffed cabbage can be good (I'm picky about it) you should look around for a recipe that appeals to you.l
 

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sauerkraut!! Perhaps I will post that recipe, and you can look it up if you've never heard of it. It is a delishous german recipe.
 

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You could also make an asian type salad with it. Shred the cabbage, add rice vinegar, sesame oil, toasted sesame seeds , and almond slivers. Its really good.
 

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Here are 3 very different ideas:<br><br><br><br>
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Cabbage and Potato Thoran<br><br><br><br>
5 tbsp oil<br><br>
100g/3 ½ oz potatoes peeled and cubed<br><br>
1 tsp mustard seeds<br><br>
10 curry leaves<br><br>
1 tsp urad dal<br><br>
100g/3 ½ oz onions, finely sliced<br><br>
1 green chili, slit lengthwise<br><br>
1 tsp turmeric powder<br><br>
200g / 7oz cabbage, finely shredded<br><br>
50g / 2oz freshly grated or desiccated coconut<br><br>
salt<br><br><br><br>
Heat 3 tbsp of the oil in a large frying pan or wok. Add the potatoes and cook over a medium heat, stirring, for 10-15 minutes or until browned. Add salt to taste then set the potatoes aside to drain on kitchen paper.<br><br><br><br>
In the same pan, heat the remaining 2 tbsp of oil. Add the mustard seeds and as they begin to pop, add the curry leaves and urad dal. Cook, stirring, until the urad dal turns golden.<br><br><br><br>
Add the onions and green chili. Raise the heat to high and cook for 1 minute., then lower the heat right down and continue cooking for a further 5 minutes or until the onions are soft.<br><br><br><br>
Add the turmeric and a little salt to taste. Stir in the shredded cabbage, cover and cook over a low heat, stirring occasionally, for 15 - 20 minutes, or until the cabbage is soft.<br><br><br><br>
Mix the browned potatoes into the cabbage, remove from heat and stir in the coconut.<br><br><br><br>
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Repollo Relleno en Salsa de Chipolte (stuffed cabbage in chipolte sauce)<br><br><br><br>
1 head of cabbage<br><br>
2 cups of cooked rice<br><br>
1 tbsp garlic, chopped<br><br>
1/4 cup almonds, blanched and peeled<br><br>
1/4 cup sliced green olives<br><br>
1/4 cup parsley, chopped<br><br>
1 tsp thyme<br><br>
1/4 cup chopped zucchini<br><br>
sea salt to taste<br><br><br><br>
Chipolte sauce:<br><br>
4 medium tomatoes, roasted<br><br>
3 chipolte chiles, seeded and washed<br><br>
2 cloves of garlic<br><br>
salt to taste<br><br><br><br>
Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out after a few minutes and remove the soft leaves.<br><br>
Repeat, immersing the head and removing leaves until you have separated 12of them.<br><br><br><br>
In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet. Preheat the oven to 375F.<br><br><br><br>
To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes.<br><br><br><br>
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Polevka Z Hlavkoveho Zeli S Parkem<br><br>
(Cabbage Soup With Frankfurters)<br><br><br><br>
1 small white cabbage, chopped<br><br>
1 1/2 oz vegan lard ( 1 1/2oz margarine mixed with 1 tsp veggie bacon bits that have been crushed to a powder )<br><br>
1 onion, chopped<br><br>
1/4 cups flour<br><br>
6 cups veggie stock<br><br>
3 potatoes, cubed<br><br>
2 veggie frankfurters (tofu pups, smart dogs etc), sliced<br><br>
Parsley - chopped<br><br><br><br>
Fry cabbage in half the vegan lard along with onion. When cabbage turns yellow, sprinkle with flour and add remainder of vegan lard. Simmer until tender.<br><br><br><br>
Dilute with stock, season to taste with salt, add potatoes, frankfurters and boil about 20 minutes. Add parsley before serving.
 

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I second the asain salad! That is definetly my favorite way to eat cabbage. You can mix it up, throw it in the fridge, and it eat fo days- because the flavors only get better as they sit! It's so delicious.<br><br><br><br>
I also like to thinly slice cabbage and throw it in my homemade soups.
 

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Stuffed cabbage is yummy. The filling I use is usually brown rice, oyster mushrooms, chopped walnuts, onions, garlic and spices (could also use other stuff like ground beef flavored seitan and brown rice, brown rice, pine nuts spinach and pureed tofu, etc). You fill the cabbage leaves with this mixture (after cooking them in boiling water, and make sure you trim the tough vein at the base of each leaf), then bake them on spaghetti sauce or crushed tomatoes and spices for a couple of hours.
 

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Red Cabbage Juice <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Indian Cabbage and Peas! (And carrots in there, too) MMmmm, my hubby and I just finished up a big batch of this last night. Yum!<br><br><br><br>
Plus, I second the Bubble and Squeak. (It's a Potato, Onion and Cabbage "burger". <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> )<br><br><br><br>
Need the recipes?
 

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In the summer, I'd say cole slaw all the way. For non-summer, I like to make <a href="http://www.veggieboards.com/boards/showthread.php?t=55463" target="_blank">ribollita</a>, which has lots of other veggies in it as well as cabbage. It calls for half a head, so you can make it and still try another cabbage recipe, too.<br><br><br><br>
But I would like to kick my own ass for still not having made hoodedclawjen's bubble and squeak. <img alt="" class="inlineimg" src="/images/smilies/veganpolice.gif" style="border:0px solid;" title=":notvegan:"> It's posted here on the boards and it sounds awesome
 

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This recipe is amazing: <a href="http://kreeli.livejournal.com/24007.html#cutid1" target="_blank">http://kreeli.livejournal.com/24007.html#cutid1</a>.
 

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I make a couple of quick soups. for one i use veggie stock and a little water, vinegar and salt, then cut up the cabbage and add cut potatoes. cook it down slowly for awhile and add salt and vinegar to taste. when done, serve with some butter or more vinegar (yum). the other soup is is a mix of tomato juice, veggie stock and onion soup mix. start this cooking and add chopped cabbage, potatoes (if you want, i dont eat many carbs so i leave em out), frozen green beans, carrots, celery, a couple of cloves of fresh garlic chopped, some fresh-grated ginger, salt and pepper to taste, and a jalepeno pepper thrown in whole (which i remove later) for some spice. bring it to a boil then simmer for awhile. serve with crusty bread and it is delicious!!
 
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