What to Do With an Overload of Cabbage
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
Popular on Food52
Susan March 7, 2015
What I have right now is an overload of saurkraut! I made it last spring from home-grown cabbage and it is delicious. But here's the quandry: I'm a vegetarian. Aside from serving my yummy 'kraut with fake meat (something I refuse to do), what would all you smart cooks suggest? Are there any truly vegetarian recipes (I'd love some mains) that feature saurkraut??
witloof March 7, 2015
You can cook sauerkraut and serve it with mushrooms and kasha or use it as a stuffing for pierogi. You can also make soup with it.
Susan March 8, 2015
Thanks! Pierogi are probably beyond my abilities, but the other two sound great.
Alexandra S. March 8, 2015
Those are great ideas. I've never tried this, but could you make a grilled cheese? On some good rye bread with gruyere?
Iglika P. May 10, 2015
I might be a bit late with my response since you probably had solved your sauerkraut problem, but in case you find yourself again with sauerkraut overload...My family used to make about 100 pounds of sauerkraut per year (don't ask why). My mother would chop a whole head or two, then add a lot of olive oil and paprika and bake it for 1-2 hours in the oven, until the sauerkraut becomes golden brown and crispy as fried onion strings. Then serve it as garnish or add a spoonful to vegetable chili (beans and crispy sauerkraut are match made in heaven!).
TerryKes March 7, 2015
I love cabbage and can eat a head in one sitting with now problem. While I'm sure it's delicious, eating much of this with a stick of butter, plus some, could be a problem. And 8 anchovies? I'll try that, too, but yeah, seems like a lot. A game changer for a normally low calorie splurge.
It's definitely a lot of butter, but so worth it. I've tried cutting back both the anchovies and the butter, and it just doesn't work (for me at least) — the broth just lacks a richness when these two ingredients are cut back. But I agree, at first glance, it's a little alarming :)
Annette March 6, 2015
Granted I ate a lot. Almost 2 heads in as many days. Slaws, soups, sauerkraut...it was delicious but I just had no idea what could happen. I must sound like a freak, lol.
Michelle March 6, 2015
Does it taste fishy? I know some recipes call for an anchovy filet that kind of melts away, but eight seems like they would definitely be detectable?
You know, it definitely has a briny/seafoody quality, which is why the lemon and parsley work so well, but it doesn't taste fishy — you almost wouldn't know it was anchovies if that makes sense. But yes, there is a hint of the sea in this dish, and I've made it with fewer than 8 anchovies, and to me it wasn't the same. They are so good.
Kopperchick March 6, 2015
I love to shred it thinly, heat up some sesame oil, then sauté it quickly. After a few minutes I add a small amount of soy sauce, and let that steam for a minute. That's it, and it's a yummy, simple side.
Annette March 6, 2015
I love cabbage but would warn people on the dangers of eating too much in one sitting. I have an iron gut but spent days in gaseous agony after a delicious cabbage spree.
Alexandra S. March 6, 2015
Oh, I know, the gas! It can be terrible. But I didn't know it could be dangerous!
See what other Food52 readers are saying.