Cabbage

Crunch

Cabbage curry! Yum! Heat oil, fry some cumin seeds, add the shredded cabbage, turmeric, grated ginger, green chillies, salt, garam masala. Cover and cook. Freeze and use. You can add some frozen peas to this for colour. I usually have this with Indian Chapatis or rice and dal.

Steve059

I regularly froze leftover shredded and boiled cabbage and used it in Bubble & Squeak.

Seraph123

Thank you to everyone who took the time to reply and leave some brilliant suggestions. I gave half of the largest one to my neighbour and with the rest have made a stash of bubble and squeak patties, braised cabbage, soup, curry and cabbage parcels. Still got about a quarter of one left. Its amazing how far it goes and how long it lasts. Thanks again to all.

suki1964

With your last 1/4 add the same weight again in grated carrot

Finely shred the cabbage

Big deep pan add some oil and add mustard seeds ( between a tsp and a tablespoon depending on how much veg you have )and a couple of dried chillies

When the mustard seeds start to pop, chuck in the shredded cabbage and grated carrot. A good squeeze of lemon or lime juice, a sprinkle of salt. Stir in and then lower the temp and put a lit on it to steam

Takes a few minutes and it's a great accompaniment to any Indian dish or been to plain old sausages

evie451

Thanks to the OP and all the replies to this thread....never been good at using up cabbage but this thread has been an inspiration, cabbage thoran so good

VfM4meplse

I'm another one who would recommend bubble and squeak. Shape into patties and then freeze it as a quick remedy for munchy moments (makes a great snack in a bun when reheated).

Casati

I've got a GREAT recipe for a spicy curry-type dish involving cabbage and beef mince....quick and easy (and cheap) Let me know if you want me to dig it out...

clarryd

I made some cabbage and potato patties last week as I had plenty cabbage and mash left over from Sunday dinner, I refuse to toss it out as I love vegetables especially cabbage.

I just mixed together in a bowl and made them into round patties and shallow fried them in a pan (very much like bubble and squeak).

They tasted lovely and used up the left overs.

And I have also put cabbage in the freezer before, I just blanched the cabbage them drained and put into bags in freezer, it was okay when I heated it back up again.

Pollycat

Casati wrote: »

I've got a GREAT recipe for a spicy curry-type dish involving cabbage and beef mince....quick and easy (and cheap) Let me know if you want me to dig it out...

Mince & cabbage & curry?

Of course we (or at least me) want you to dig it out!

Let's be having this recipe!
NOW!

Casati

OK then. Ask and ye shall receive. I'll type it up as I've got it written down but it does get tweaked a bit every time I make it.

Big old frying pan (I use a wok) fry 2 finely chopped onions in a bit of oil until starting to brown, add 3 cloves finely chopped garlic,1 large tsp ground coriander & 1 large tsp turmeric, 3 or 4 cloves, one tsp ground cumin and some chilli (fresh or powder...whatever you've got & as much as you want). A pinch of cinnamon. Add a pound of minced beef / lamb and stir fry it all until the mince is cooked & all broken up. DO NOT ADD WATER. When mince is cooked add 1 small shredded cabbage, keep stir frying until cabbage is done to your liking ( I usually find its only a couple of minutes if your wok is up high, I like my cabbage a bit crunchy)

What you end up with is quite 'dry' there's no sauce to speak of, goes down well as part of a home-made takeaway with bhajis and saucy vegetable side dishes and rice....but it's so quick to make I often eat it in the week just on a bed of basmati rice with a big dollop of raita or plain yoghurt on top.