Cabbage

meritaten

Pollycat wrote: »

Kittie
I love pickled red cabbage but all the recipes I've found for using it as a cooked vegetable seem to have fruit (mainly apples), brown sugar and what I call sweet spices like cinnamon & nutmeg in them.

Do you any recipes that don't have these in, please?

this is how I do pickled red cabbage. Its similar in taste and texture to shop bought pickled red cabbage.

cut cabbage in quarters and cut out the white spine and discard, then shred as finely as you like it. put it all in a large bowl with about a cupful of fine table salt (don't use your good sea salt for this - its a waste of money). cover and leave for 24 hours at least.
now get ready as many jars as you think you will need - sterilise them and let them dry.
rinse the salt off the cabbage and rinse again. then rinse a few more times. rinse again! you cannot rinse too many times! Drain the cabbage thoroughly and pack into the jars.
Cover with bogstandard malt vinegar and seal the jars tightly. leave for about six weeks to 'pickle to perfection'. this doesn't keep much beyond 6 months to a year though - it loses its 'crunch' after that. but still perfectly edible.

to serve hot - just warm through in a saucepan.

The fast way of doing it is to simply shred the cabbage and put it in vinegar in a saucepan adding a little ground black pepper, maybe some fresh or dried chillies and ginger or Chinese 5 spice. bring to boil and simmer for about ten to twenty minutes. leave to cool to room temperature and serve immediately (it doesn't keep).

Hope this helps as I wasn't sure which type of 'pickled cabbage' you were referring too.

BabyBoots

Waldorf salad with the white cabbage - chop with apples, spring onion, celery & walnut, chuck in a spoon of mayonnaise and a spoon of creme fraiche - keeps for a few days in the fridge.

I just made some for tea with Mumbai mackerel - 15 minute healthy tea!

Pollycat

meritaten wrote: »

this is how I do pickled red cabbage. Its similar in taste and texture to shop bought pickled red cabbage.

cut cabbage in quarters and cut out the white spine and discard, then shred as finely as you like it. put it all in a large bowl with about a cupful of fine table salt (don't use your good sea salt for this - its a waste of money). cover and leave for 24 hours at least.
now get ready as many jars as you think you will need - sterilise them and let them dry.
rinse the salt off the cabbage and rinse again. then rinse a few more times. rinse again! you cannot rinse too many times! Drain the cabbage thoroughly and pack into the jars.
Cover with bogstandard malt vinegar and seal the jars tightly. leave for about six weeks to 'pickle to perfection'. this doesn't keep much beyond 6 months to a year though - it loses its 'crunch' after that. but still perfectly edible.

to serve hot - just warm through in a saucepan.

The fast way of doing it is to simply shred the cabbage and put it in vinegar in a saucepan adding a little ground black pepper, maybe some fresh or dried chillies and ginger or Chinese 5 spice. bring to boil and simmer for about ten to twenty minutes. leave to cool to room temperature and serve immediately (it doesn't keep).

Hope this helps as I wasn't sure which type of 'pickled cabbage' you were referring too.

Meritatan
Thanks for that. :T

It's not the pickled red cabbage recipe I was after - I use my Grandma's (she would be over 100 now) written on a piece of writing paper in lovely script - it was a recipe for using red cabbage as a cooked vegetable but without adding any fruit or 'sweet' spices.

I've Googled loads of times and when I scan the ingredients, there it - is "add a chopped apple" or "add a tablespoon of brown sugar" etc.

Maybe it's just one of those things that need sweetness.

Thanks again for taking the time to type the pickled recipe.
It has reminded me that I've been lazy and have bought pickled red cabbage.
You may have just have prodded me into dusting off my pickling jars.

beedeedee

My very simple and cheap version of Nasi Goreng.........
Cook cabbage and rice, then mix together. Cut any cooked ham or chicken (or bacon etc) into strips and add on top. Then crack an egg and cook a small omelette, which again is cut into strips to go on top. You can always add peas or sweetcorn or whatever to the cabbage/rice if you have any to use up. Serve with a chilli dip (or any spicy dip really). Brilliant way of using up cabbage.

meritaten

right - gotcha now!

I simply use it as I would white cabbage if serving as a veggie 'side dish'. that is, just boil in salted water until just tender, drain, add a good knob of butter and a generous amount of pepper (I think white pepper works best), then return to heat until butter is melted.

and I will be doing my red pickled cabbage in the beginning of November, ready for Christmas - along with my pickled eggs.

lostinrates

Just like to add on the stuffed cabbage leaves idea, this sort of time of year Savoy cabbage with some sort of chestnut stuffing, whether that's vegetarian or with bacon, is very seasonal and good. There are loads of vegan and vegetarian options here, which might also be rather cost effective.

maman

I like this sausage casserole recipe using savoy cabbage


http://uktv.co.uk/food/recipe/aid/588087


It's more of an adult dish than the usual baked beans, cowboy type of sausage casserole.


I've never followed it to the letter often using bacon instead of pancetta and leaving out the chorizo if I haven't any. As I'm greedy, I generally have new potatoes as well.:o

Pollycat

meritaten wrote: »

I simply use it as I would white cabbage if serving as a veggie 'side dish'. that is, just boil in salted water until just tender, drain, add a good knob of butter and a generous amount of pepper (I think white pepper works best), then return to heat until butter is melted.

Thanks Meritaten, I'll try that.

maman wrote: »

I like this sausage casserole recipe using savoy cabbage

http://uktv.co.uk/food/recipe/aid/588087

Maman - thanks for this, I've just copied it into my recipe folder.

poorly_scammo

I've made this soup with various types of cabbage in place of the chard and it is absolutely delicious.Do not leave the mint or cumin out. It elevates the soup from cabbage slop to something lovely. http://mygarden.rhs.org.uk/forums/t/31123.aspx

Seraph123

OH came home yesterday with some goodies from a friends allotment. Huge sack of onions and potatoes and two of the biggest cabbages I have ever seen, I can sort the potatoes and onions but I'm stumped with how I'm going to use up so much cabbage. I'm determined not to waste any so all suggestions would be very welcome. There's only the two of us so I was wondering if I could also freeze some of it.


Thanks in advance