Cabbage

adelight

chop into wedges, coat with olive oil and roast in the oven

BitterAndTwisted

Boiling doesn't have to be bad but it mustn't be waterlogged or you lose all the flavour and goodness. I've been eating quite a lot of cabbage recently because it's very cheap at the moment. I shred it finely, removing the thick veins from each of the outer leaves, put about an inch of water in the pan and cook it gently with the lid on for about 8 minutes. Then anoint it in plenty of herb (parsley's my fave) and garlic butter. Plenty of salt and pepper. Yum, yum, yum.

c_denise

-sliced and stirfry it with any leftover roast meats..
-we normally braise them with meats as well ( cinnamon , star anise etc )
- hot and sour cabbage with szechuan peppercorns, dried red chillies, soy sauce , rice vinergar / sherry and sesame oil
- stir fry noodles

wouldbeqaulitymoneysaver

A wonderful Vegetable something to celebrate.http://www.bbc.co.uk/food/cabbage

Frugalista

I have posted the following recipe on other threads but thought I would add it to this dedicated Cabbage thread ..

Cabbage Rolls (Cheats Version)

1 lb lean ground beef
1 onion chopped
1 tsp salt
1/8 tsp pepper
1 cup long grain rice
1 can tomato soup (condensed)
1 can mushroom soup (condensed)
1 soup can water
3 cups cabbage, shredded

Shred cabbage and place in a large dish. (I used a large lasagne dish, and around ¾ cabbage).

Fry Meat and drain off fat.

Add onion, salt, pepper and rice, stir.

Add soups and water, mix well.

Pour meat and soup mixture over the top of the cabbage. DO NOT STIR!!!

Cover dish with aluminium foil, and bake in a preheated oven Gas 4, 180° C, 350° F for around 2 hours.

It is yummy and so simple to make.

Makes 4-6 portions (depending on how greedy you are) .

ETA: You can halve this recipe but make sure you use the tomato soup as it seems to be integral to the tasteiness of the dish.

wouldbeqaulitymoneysaver

One of my Cabbage Recipe ambitions is chou farci or sausage deskinned of choice wrapped in blanched savoy cabbage that is left to cook for a nice long time in a super tasty broth chicken stock with all manner of goodies added to it.
I made a big un but it failed. Next time:mad:..

[Deleted User]

My DD asked last night how to cook a red cabbage without it it turning a funny colour As I had never cooked one I thought I'd ask on here I have only ever had red cabbage pickled at Christmas from a jar.She said it apparently turned a shade of blue !!! any ideas anyone

kittycat204

JackieO wrote: »

My DD asked last night how to cook a red cabbage without it it turning a funny colour As I had never cooked one I thought I'd ask on here I have only ever had red cabbage pickled at Christmas from a jar.She said it apparently turned a shade of blue !!! any ideas anyone

"The Compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you saute red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color."

http://wiki.answers.com/Q/Why_does_red_cabbage_turn_blue_when_boiled

So there needs to be more vinegar I guess. Hope this helps.

Toonie

Also, very hard water can turn red cabbage blue, so be careful what you are cooking/rinsing it in.

I made a apple and red cabbage soup but made sure I put a good glug of cider vinegar in to keep it red.

[Deleted User]

Thanks for that I will tell her tomorrow when I see her.She loves red cabbage as well.me I can take it or leave it really although I do like it pickled at Christmas with cold ham or turkey