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Old 12-27-2014, 03:08 PM   #1
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Default Cabbage

I love this stuff. It's cheap, nutritious, can be used in thousand different ways, and lasts almost forever in the fridge.

Besides slaw, I like it best sautéed in a little bacon grease. (We're having that with a pair of lamb chops tonight for supper.)

What's your favorite way to fix it?
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Old 12-27-2014, 03:19 PM   #2
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baby cabbage boiled in salty water, drained and served with breadcrumbs fried on a bit of butter (just few minutes until they become golden)
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Old 12-27-2014, 03:44 PM   #3
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Sauerkraut.

I don't know how to make it, but I love to eat it.
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Old 12-27-2014, 07:31 PM   #4
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2nd for kraut. I'm going to learn and make it myself.

I make a mean Texas-style green pepper slaw too.
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Old 12-27-2014, 07:57 PM   #5
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Default Sweet-and-Sour Cabbage

1/4 cup thinly sliced onion
1 Tbsp olive oil
8 cups chopped cabbage
2 Tbsp vinegar
1 tsp salt
1/4 tsp cayenne pepper
1 Tbsp sugar

Saute the onion 2 or 3 minutes until it is transparent. Stir in everything but the sugar and simmer uncovered, stirring frequently, until the cabbage is tender (about 20 minutes). Stir in the sugar and cook one or two minutes more.
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Old 12-27-2014, 08:05 PM   #6
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Sliced thick, salt, pepper, garlic, oven roasted.
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Old 12-27-2014, 08:21 PM   #7
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Default Cruciferous...

I like a little bit of either red or green sliced pretty thin, but still a bit long mixed into a regular salad.

Or, not quite as thin, for a stir-fry.

Or, just the red, same thickness as for a stir-fry, but braised with a little bit of sugar & vinegar for a kraut-like side-dish with meat-loaf & mushroom gravy, mashed potatoes, etc...

I like cole-slaw; if I'm at a dinner, I will eat that complimentary cole-slaw they give you with everything. Even if it's just little bit in a paper souffle cup and looks like they scooped it out ahead of time, a hundred at a time. But, obviously, a really fresh batch of cole-slaw if a whole other thing.

Kimchi, whenever or wherever available, I will partake. In my soup, salad, on the side. Whatever variety.

I like what it does to me.
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Old 12-28-2014, 09:29 AM   #8
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Originally Posted by Yakatori View Post
Kimchi, whenever or wherever available, I will partake. In my soup, salad, on the side. Whatever variety.
Absolutely! Try a little in a grilled cheese sandwich some time.
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Old 12-28-2014, 11:42 AM   #9
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I like it in a crock pot, along with some corned beef and potatoes for St. Patrick's day.

Also, a lot of people who are not part German may mock sauerkraut, but it is rather good with bratwurst and a decent beer. Make sure you get some tasty mustard for the bratwurst. The cheap yellow stuff, not so great.

Last edited by EMH1701; 12-28-2014 at 11:44 AM.
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Old 12-28-2014, 07:05 PM   #10
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I like it in a crock pot, along with some corned beef and potatoes for St. Patrick's day.

Also, a lot of people who are not part German may mock sauerkraut, but it is rather good with bratwurst and a decent beer. Make sure you get some tasty mustard for the bratwurst. The cheap yellow stuff, not so great.
Ah a fine mustard with brats
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Old 12-29-2014, 08:43 PM   #11
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i rarely use cabbage for anything but stuffed cabbage rolls...but have been inspired by this thread to try it as a regular side i do see it served regularly down here in the carolinas, so will have to give it a go.
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Old 12-29-2014, 10:25 PM   #12
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Originally Posted by Yakatori View Post
Kimchi, whenever or wherever available, I will partake. In my soup, salad, on the side. Whatever variety.
I also love kimchi and have a little in one form or another with most meals. I usually substitute it for sauerkraut and think of it as sauerkraut on steroids. There's about as many different variations of kimchi as Koreans.
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Old 12-30-2014, 06:06 AM   #13
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Must be a southern thing. I've never known of folks getting excited over cabbage.
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Old 12-30-2014, 10:03 AM   #14
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There's about as many different variations of kimchi as Koreans.
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Must be a southern thing. I've never known of folks getting excited over cabbage.

That's because South Kimchee has a lot more freedom of expression than North Kimchee.
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Old 12-30-2014, 09:12 PM   #15
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The system won't let me rep you again, but consider yourself to be in possession of one (1) virtual rep.
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Old 12-31-2014, 05:42 PM   #16
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Old 01-07-2015, 05:13 AM   #17
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We Lombard, we have plenty of recipes to dispatch Cabbage. One of these is Cassoeula, which is also the first recipe of my Italian kitchen thread. Cassoeula is a dish based on Savoia Cabbage and pork meat. You can also try Tuscan Black Cabbage Soup.
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Old 01-08-2015, 03:49 PM   #18
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Kimchi is one of my favorite vegetable preparations period. I go through a jar of it about every two months. It's a great side in general I think. My mother makes a really good sausage and cabbage stew I enjoy as well.
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Old 01-15-2015, 10:30 AM   #19
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Sliced thick, salt, pepper, garlic, oven roasted.
I recently tried this with red cabbage, it was soooo good!
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Old 01-15-2015, 10:42 AM   #20
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i rarely use cabbage for anything but stuffed cabbage rolls...but have been inspired by this thread to try it as a regular side i do see it served regularly down here in the carolinas, so will have to give it a go.
I recently found a recipe for "lazy cabbage rolls", and now we have it 2 - 3 times a month!

Lazy Cabbage Rolls
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
6 cloves garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, vinegar, sugar, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Eat as is, or serve over rice.
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Old 01-15-2015, 08:04 PM   #21
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I can attest to the excellence of lazy cabbage rolls! I omit the sugar, vinegar, and water, but will try putting them in next time. Other variations I can recommend are serving them over pasta and replacing regular diced tomatoes with Ro-Tel diced tomatoes with peppers (not for the faint of heart).
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Old 01-15-2015, 09:57 PM   #22
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Basalmic glazed cabbage

Reduce 1 cup of basalmic vinegar with three table spoons of brown sugar.

Sautée chopped cabbage 2 inch squares in a little evoo and salt and pepper when just tender toss with glaze until covered.

Very tasty
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Old 01-26-2015, 02:37 PM   #23
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Boiled cabbage slices with my Sunday Roast dinner, with a tiny bit of black pepper - I absolutely love it, I've been eating it for as long as I can remember.
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Old 01-26-2015, 10:03 PM   #24
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Recently made a diced potatoes, can of Frank's sauerkraut, and sliced polish sausage (smoked) hot dish. Basically, I mixed them all together in a casserole dish, added a can of Campbell's cream of soup, and stuck them into the oven at 350 degrees for an hour, long enough to cook the potatoes. Turned out decent, though I should've had more potatoes. Oh, well.
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Old 01-27-2015, 08:54 AM   #25
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Recently made a diced potatoes, can of Frank's sauerkraut, and sliced polish sausage (smoked) hot dish. Basically, I mixed them all together in a casserole dish, added a can of Campbell's cream of soup, and stuck them into the oven at 350 degrees for an hour
I've looked for Campbell's cream of soup at the grocery, but they don't carry it. It sounds very basic, which I find intriguing.
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