Savoy Cabbage Recipe Ideas

canspendnomore

I bought a reduced cabbage but I'm not sure what I can do with it apart from just eating it!!

Any vegetarian ideas?

Islandmaid

We enjoy cabbage rolls they are stuffed with mince and rice, you could use veggie mince or veggies with rice, topped with passata - really tasty.

I use this recipe, but there are loads on the interweb

Cabbage Rolls

2 cups cooked long grain rice
1 tablespoon olive oil
1/2 medium onion, finely diced
1 clove garlic, finely minced
1/2 pound mince
salt and pepper
1 head of green cabbage
1 can tomato sauce
Cook the rice according to package instructions.

Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife and remove any damages outer leaves. Add the head of cabbage to the boiling water. Once the leaves start to soften, use tongs to gently peel away the leaves, trying hard to keep each leaf whole. Blanch cabbage for about 5 minutes until leaves start to soften. Remove cabbage from the heat and strain in a colander.

To make the filling add olive oil to a large frying pan. Saute onion over medium high heat about 5 minutes, add garlic and cook for about 1 minute. Add the hamburger and cook until brown. Salt and pepper to taste.

Remove from heat and mix hamburger mixture with cooked rice in a large bowl. The key to this dish is to really add flavor with salt and a generous amount of pepper to taste– don’t undo this step or you will have bland cabbage rolls.

Once the cabbage leaves are cool you can add the filling. Use as many of the cabbage leaves as possible until you get to the center of the head of cabbage, where the leaves are white and too small to use. If desired, you can carefully cut away the large center vein from each leaf. Spoon the filling into each leaf. Place the rolls touching each other into a 9″ x 13″ casserole dish. Pour the can of tomato sauce over the top.

Cover tightly with foil. Place in a 325 degree oven for 2 hours or 300 degrees for 3 hours.

Serve warm.

Makes about 12 rolls.

Nonnadiluca

Bubble and squeak: mashed potatoes, softened onion and cooked cabbage. Make patties, roll in flour and shallow fry a few minutes each side. For some reason they taste fab with soy sauce, then a fried or poached egg on top.
Stir fry: cut cabbage thinly and stir fry with onion, peppers, mushrooms, carrots or whatever you have to hand, all thinly sliced, some cooked instant noodles,(I use the really cheap ones) and soy sauce, sweet chilli sauce or any other sauce you fancy. You can add prawns, cooked chicken, beef or pork which has been shredded.

pogofish

Open bin.

Deposit cabbage in bin

Go and enjoy some nice food!

thriftmonster

Shred finely, getting rid of stalky bits. Stir fry with garlic and some little bits of bacon. It's the only way dh will touch the stuff.

I love it boiled till fairly soft and then tossed with butter and loads of black pepper.

peachyprice

thriftmonster wrote: »

I love it boiled till fairly soft and then tossed with butter and loads of black pepper.

That's how my OH likes it, I like the same way as pogofish.

Fruittea

I had this last night and it was very nice. I missed out the cranberries. Served with roast potatoes. Sorry the picture didn't come out


Stuffed cabbage leaves

• 6 large cabbage leaves (Savoy is perfect)
• 2 tbsp olive oil
• 1 onion finely chopped
• 2 tsp finely chopped rosemary
• 1 celery stick, chopped
• 140g mixed basmati and wild rice (we like Tilda)
• 140g cooked chestnut , roughly chopped
• 50g fresh or frozen cranberry
• 300ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 tsp clear honey

Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.


Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.

Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.

thriftmonster

Sorry about the bacon suggestion - missed the vegetarian request.

maman

It depends really on how much you want to spend on other ingredients to use up a YS cabbage!:rotfl:


The good thing about bubble and squeak is you could make it up into patties/rissoles and freeze what you don't eat.


I know this sausage casserole recipe isn't vegetarian but I've adapted it myself and it's still very tasty without any bacon or chorizo. I use pork sausages but vegetarian would probably work just as well. It depends what you have in.


http://goodfood.uktv.co.uk/recipe/sausage-casserole-with-savoy-cabbage-and-butter-beans/

Pollycat

If I've got any leftover cabbage, I blanch it and freeze it then add it to mashed potatoes to top cottage/shepherd's pie.
It gives a little bit more texture.

-taff

colcannon
basically mashed potatoes, cabbage,some recipes have onions, or carrots, some without. I like the ones with onions as well or spring onions.