I have several red cabbages in the garden right now. Looking online, I found this page of recipes

It's certainly not "traditional", but could you make Stuffed Cabbage using red cabbage? I know my

MIL would look at me with a face of Horror, but I don't see why not?

 
Peppery Saut

This is really good too- have made it a dozen times:

PEPPERY SAUTÉED CABBAGE & NOODLES
(serves 4)
6 T butter, melted
4 cups shredded cabbage
1 small onion, chopped
3 garlic cloves, chopped
1-1/2 T sugar
salt, pepper
8 oz thin egg noodles, cooked
1 T poppy seed
Melt butter in heavy large skillet over medium-high heat. Add cabbage, onion and garlic, and sauté until lightly browned (about 8 minutes). Mix in sugar, salt, and lots of pepper.
Add noodles and toss with poppy seed. Reduce heat, and heat until warmed through.

 
Never tried red cabbage for this but how about making sauerkraut?

I've made it with white or green cabbage lots of times but never tried red cabbage- how different could it be?

 
OMG, I forgot about making stuffed cabbage rolls this winter, must do that this weekend, having

a few storms rolling through, dumping lots of rain and snow in the mountains. I love stuffed cabbage rolls

 
I have made sauerkraut using a mix of green and red cabbage.

It turned a lovely red, almost beet, color and was delish!

It did initially put off a few people who hate beets and said they would not eat it because it contained the "dreaded red veggie". They were convinced otherwise and declared it to be wonderful.

 
Such comfort food.... I am going to try it in the pressure cooker in a few weeks for an event.

 
Someone told me sauerkraut with red cabbage would turn grey. Maybe they never tried it?

 
Joe, mine did not...

but I only had it in the fridge for about a month after its stint on the counter for fermentation.

 
Ideas

I know it's raw but Zoe's has this incredible slaw with feta. There is nothing to it - shredded cabbage, lots of feta, green onions and a red wine vinaigrette and lots of black pepper. But I make a Greek vinaigrette with fresh lemon and it just kicks it up a notch.

Also, I love Salvadorean curtido - basically just a vinegar slaw with a little shredded or finely chopped hot peppers but they pour boiling water over the shredded cabbage and weight it down and let it sit for about 5 minutes. It doesn't make it limp but it does just sort of soften it to a nice texture.

And there is always red slaw - something I had never seen until we went to a little country restaurant just south of us in the middle of nowhere. It's basically the finely grated slaw but with ketchupinstead of mayonnaise mixed with the vinegar and other seasonings and a little hot sauce. It sounds sort of gross but it's actually pretty good and I really like it especially with bbq.

 
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