Ok, so instead of buying a large head of cabbage, I bought a 3-lb

D

dawnnys

Well-known member
bag of shredded cabbage. I made cole slaw, but now what? I think it will degrade fairly quickly since it's all exposed to the air. Not thinking when I bought it i guess, but it was so much cheaper than the whole head, so I bought it. Cabbage soup, casseroles, steaming it?

Care to post your favorite cabbage recipe? I could search, but thought I'd try for your favorites first. TIA.

 
REC: Thai-Style Pasta Salad - I love this salad >>>

You could use the cabbage instead of the listed coleslaw mix.

THAI-STYLE PASTA SALAD

NOTE: I doubled the dressing, and have listed the doubled ingredients below, but there's still just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount listed.

DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I use thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I use scallions)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).

Serve at room temperature.

Makes 6 servings

Adapted from Vegetarian Times.

http://www.vegetariantimes.com/recipes/8368

 
Roasted Cabbage in Black Cardamom Cream

Roasted Cabbage in Black Cardamom Cream
Cindy Alexander, adapted from Kafka's Vegetable Love 2 side dish servings

6 cups green cabbage, in bite size chunks
3 TB unsalted butter, melted
1tsp kosher salt
3TB heavy cream
1/4 cup chicken stock (or water)
2 black cardamom pods, smashed

Preheat oven to 450F.
Combine stock and cream and warm slightly in microwave or on stovetop. Add cardamom pods and allow to steep.
Melt butter in a sauté pan. Add cabbage and salt and toss until the cabbage is coated. Put in oven and roast 20-30 minutes, stirring every 10-15 minutes until at least half of the cabbage is browned.
When cabbage is done, place over medium heat on stovetop and add cream and cardamom mixture. Cook gently, deglazing pan until cream is slightly thickened. Remove cardamom pods prior to service.

 
Sweet-And-Sour Green Cabbage with Bacon

Sweet-And-Sour Green Cabbage with Bacon
Adapted from: Everyday Food, May 2011 Serves 4

4 slices bacon, cut crosswise into 1/2-inch pieces
1 medium yellow onion, thinly sliced
1 medium head green cabbage (3 pounds), cored, cut into 1-inch pieces
1/4 cup cider or rice vinegar
1/4 cup sugar
3 tablespoons soy sauce

In a large Dutch oven or heavy pot, cook bacon, stirring, until browned and crisp.
Add onion and cook until lightly browned.
Add cabbage and cook, stirring frequently, until cabbage is wilted, 10 minutes.
Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes.

http://www.marthastewart.com/856404/sweet-and-sour-green-cabbage-bacon

 
T&T REC: Peppery Sauteed Cabbage & Noodles

This is a favorite of mine:


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.

 
Cabbage "Salad" from Lyon: Fry up some bacon (or pancetta or salt pork), cut in slivers...

Fry gently so the fat doesn't burn. Spoon out some of the fat if there is too much. Add the cabbage and toss with the bacon and drippings over high heat. Pour in some vinegar to deglaze, and cover the pan. Cook for a couple minutes, tossing once or twice, until cabbage is wilted. Add some salt, if necessary, and grind over some pepper.

 
Here is a sweet-sour freezer slaw recipe. REC: Freezer Slaw

Freezer Coleslaw

By ~jb4~ on July 15, 2003

timer
Prep Time: 30 mins
Total Time: 35 mins
Servings: 12-16

Ingredients

1 large cabbage, shredded
3 medium carrots, shredded
1 medium green pepper, shredded
1 small onion, shredded
3/4 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
3 teaspoons salt
1 teaspoon ground mustard
1 teaspoon celery seed

Directions

In a large bowl, combine cabbage, carrots, green pepper and onion.
Add sugar and toss to coat.
In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
Bring to a boil.
Pour over cabbage mixture and toss to coat.
Cover and refrigerate for at least 2 hours before serving.
Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.

http://www.food.com/recipe/freezer-coleslaw-66808

 
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