Cabbage

Kazipoo

Linda32 I am sure it would work with red cabbage, in fact, after doing a little bit of research I see people just bung in whatever veggies they have to hand. I suppose its just a bung it all in and see what it tastes like sort of thing lol.

Pink.

Hi Kazipoo,

As your thread has dropped down the Old Style board I've added it into the main thread on using cabbage so that other people will be able to find your recipe more easily.

Pink

VJsmum

I've got tons of the stuff. A White cabbage, a pointed cabbage, and some spinach as well as some Kale in the garden (sorry Mardatha)

Any ideas? Can i freeze it?

Pink.

Hi VJsmum,

These threads should help:

Cabbage

Freezing cabbage

Good luck using them up, I'll add your thread to the first link later to keep the replies together.

Pink

Sarahbear666

Hi,

I hope this is ok to post here and apologies if i could have found the answer by searching, i tried but i have limited time!

I was given a Savoy Cabbage last week that my father in law didn't think he could use before the best before date (Fri 16th). I don't pay attention to the date if it looks ok so didn't use it until Monday.
As i do when i'm cooking in a hurry i just chopped up the whole thing and steamed it. We only ate about a third of it and so i have lots of cooked savoy cabbage sat in my fridge! I hate throwing away food, i see it as a personal failure in planning and cooking imagination!

Has anyone any advice on a) what i can do with it, and b) how much longer do you think is safe to keep it (i.e. if i made it into a soup or something would i be better to eat it straight away?)

I'm never quite sure with how long leftover veg can be kept for!

Thanks in advance for anyone who can help me!

katieowl_2

Bubble and squeak? Fry it up with an onion and some cooked potatoes and have it for tea with fried eggs/bacon.

Use it as the base for some sort of Chinese Stir fry? Onions, finely sliced carrots, bean sprouts, soy sauce, ginger, five spice...serve with rice or noodles and omelette strips?

I'd use it today if you cooked it Monday TBH it might go a bit dodgy left any longer.

Kate

hilstep2000

I have a book entitled "Waste not want not" and there is a recipe for a Hungarian dish of cabbage and ham pancakes:

To serve 2
6 heaped tbs Plain flour
1/4 oz butter
good pinch of salt
a little pepper
1 egg
8 fluid oz made up of half mil and half water
4 tbs finely cooked cabbage
a little minced or chopped ham or cooked bacon

sieve the flour salt and pepper into a basin. Make a well, break the egg in, mix well while dribbling in the liquid. Beat well, cover and leave for 1 hour.
Put some oil or butter into a pan and lightly saute the cabbage.
Add cabbage to the batter, give it a final beat. Make the pancakes, and fill them with ham or bacon before rolling. Serve warm.

Not tried it myself, but sounds good!:j

listed

For a very quick side dish, I'd fry the steamed cabbage in butter and stir in a good dollop of horseradish - lovely with sausages.

As to how long to keep it, I'd normally eat anything that doesn't smell off, but with cabbage this doesn't really apply (I like the taste but not the cooked smell - same as spinach). I'd eat a bit of it before you use it and go ahead if it tastes alright - this was always the approach in my family and I've yet to get food poisoning...

squeaky

The cabbage should be fine to use, and there are lots of ideas in this thread:- Cabbage

(I'll add your query to that one later)

There are odds and ends of threads that may prompt an idea or two in this list: cabbage threads here on Old Style MoneySaving

Danni1979

My lovely bro has kindly donated a rather large green cabbage to me
Unfortunalty we dont like boiled cabbage but its so lovely looking and i dont want to waste it!!
Has anyone got any different ways of cooking it at all,i've only ever boiled it ya see .