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14 Comments
Susie W.
June 25, 2017
I mix some into meatloaf then pat a layer of it over the top and sides of the loaf. I bake meatloaf on a foil-covered wire mesh rack, set over a rimmed baking sheet, with holes poked in the foil. That way, the fat drains away and the top and sides develop a nice crust. The braised cabbage covering keeps the loaf from drying out; the result is really good eating, especially in winter.
AntoniaJames
February 1, 2017
Made a tasty frittata with this. Crisped up the bacon in the skillet; then browned the cabbage a bit, and used in the frittata. Delicious. ;o)
c
January 8, 2017
Fry a couple of strips of bacon to crumble. Saute leftover cabbage in a bit of the reserved fat. Add a dollop of sour cream and bacon crumbles for Russian Cabbage.
Anna
January 8, 2017
Would red cabbage work in all these recipes? I seem to have that around more often than green.
Bawa
January 3, 2017
I call cabbage my desert island vegetable for all of the reasons you mention.
One of my favorites is a shredded cabbage stir fry with ground pork or chicken and whatever other veg I have on hand plus something crunchy to garnish. The seasoning profile depends on mood but usually something Chinese or Thai. Wrapped up in butter lettuce leaves or just eaten out of a bowl. Fast, easy, reheats well. Yum.
One of my favorites is a shredded cabbage stir fry with ground pork or chicken and whatever other veg I have on hand plus something crunchy to garnish. The seasoning profile depends on mood but usually something Chinese or Thai. Wrapped up in butter lettuce leaves or just eaten out of a bowl. Fast, easy, reheats well. Yum.
JulieKay
January 2, 2017
Saute with skinny (cooked) egg noodles, browned onions and chopped smoked sausage or kielbasa! Let it get crispy on the bottom....Wonderful!
MRubenzahl
January 2, 2017
Sauerkraut. I cannot believe anyone buys it. Shred it (mandoline makes it easy), mix with 1/2 tablespoon of kosher salt per pound of cabbage and a few herbs like 1/4 tsp of caraway seeds, compress into a jar and cover with a zip top bag of salt water to keep air away. Leave out on the counter a few days or a week.
Frederique M.
January 10, 2017
Saurkraut is so much better tasting and so much better for you when you lactoferment it ALL the way! 4 weeks minimum! is just slightly probiotic coleslaw before that ! :P
Emily
January 2, 2017
Add it to a panini! I made some braised cabbage to go with Christmas ham, and used leftovers of both (along with seedy mustard, rye bread, and provolone) inside a panini for days afterward.
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