Cabbage

horsechestnut

Minestrone soup.
Stir fry (but this can't be frozen)

hotcookie101

Braise it? ideally chop up some carrots onions &celery, sweat them until soft, then add cabbage, some stock and cook for 20-30mins with lid on. yummy, we had this last night, and I have frozen it before. can also do one with pancetta (or bacon) and garlic, with wine as the liquid. Lovely on its own or through mashed potato as colcannon, which freezes well.
I love cabbage, only started eating it 2 years ago, and am addicted !

Pink.

Hi Gigervamp,

There's an earlier thread with lots of ideas for using cabbage so I've added your thread to it to keep the suggestions together.

Pink

jackie_w

Hello,

Im am so embarrassed to admit that I dont know how to cook cabbage, and the other day I decided to get one. I love cabbage and the only reason I dont usually buy it is because Im the only one who likes it and it will go to waste, therefore I only ever have it if Im having dinner at someones home or in a restaurant.

So, now that I have bought one, I need help on how to cook it and for how long. Also, ive heard of bubble and Squeak (i think thats what its called anyway), and was thinking of this with the leftovers, so what ingredients do I need for bubble and squeak and how do I cook that

Thank you



Jackie xx

Little_Vics

this is how we cook it - crush some garlic, fry in a bit of butter, add some chopped cabbage (a handful or so per person), add a spash of water, put the lid on the pan and leave on a low heat for about 10mins. Yummy! Bubble & squeak is just left over cooked veg mashed up a bit and fried - we use potatoes, brocolli, cabbage, carrots - the name comes from the noise it makes as it's cooking. Hope that helps!

tanith

I cook cabbage by just cleaning , slicing out the thick stalky bits and then chopping into pieces, into a pan with lid a little water and cook till its how you like, I don't like it soft.. then serve with a knob of butter salt and pepper to taste..

Bubble and squeak is traditionally mashed potato and cabbage mixed together and fried but you can use any leftover vegs... yummy I could eat some now with bacon and egg...

ChocClare

Cut your cabbage in half, then in half again. Cut out the centre stalk (it'll be a triangular bit). Now slice your cabbage VERY THINLY across - ie at 90 degrees to where the stalk was. Do this with half of the cabbage. It'll look like MASSES.

Into a big saucepan, put 1cm water, a big knob of butter and some pepper and salt. Bring to boil. Put in all the cabbage - don't bother to stir it round - and put the lid on. Cook for about 10 mins - the cabbage will have shrunk down and absorbed all the water. You might have a tiny bit to drain. The main thing is not to let it use up all the water and "catch".

Bubble and squeak - take your cooked cabbage and stir into mashed potato, along with some fried chopped bacon. Give it a good zhuzh round and then fry in a frying pan - either as "cakes" (this is easier) or as a big frying pan full. Yum!

maltesers_2

It depends which type of cabbage you have. White round cabbage, and red, are better used raw in salad and coleslaw and keep well. If you have loose dark green leaves type, spring greens, wash and take out the thick stems, roll up leaves like sausages/cigars and slice into thin strips. Most likely you have a sweetheart pointy cabbage. I usually cut into four lengthways and cut off the stalk ends, then cut each piece into strips.

Add cabbage to boiling water, cook for about 10 - 15 mins, drain in a collander and add butter and salt and a generous amount of black pepper, chop up and mix well.

Bubble and squeak is usually cooked cabbage and mashed potato mixed together and fried. I always make some every time I cook cabbage, because a cabbage is usually too much for two people. So I cook extra potato at the same time. Mix the cabbage and potato and when cold shape into flat fishcake/burger shapes with your hands. You can then freeze the bubble and squeaks and cook from frozen whenever you feel like some. Lovely for breakfast with bacon and or beans etc.

Churchmouse

Oh well, I do it differently to all of you. Love cabbage steamed, can't bear it boiled as it always seems "waterlogged" that way, but that's probably just my cooking. I core and slice, grind a sprinkling of sea salt over and then steam for about 3-5 minutes, toss in butter and freshly ground black pepper and serve immediately. Gorgeous, I could eat a plateful just on its own

jackie_w

Thanks everyone for your replies.

The cabbage I have is a white round cabbage, thats the one I like best. Cant wait to have it now yum yum.


Jackie xx