"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-26-2006, 01:08 PM   #1
Cook
 
Join Date: Nov 2005
Location: Virginia Beach
Posts: 63
Cabbage?

How do you make cooked cabbage? Do you cook it was bacon or bacon grease? I want to try it tonight.

__________________

mackeeg is offline   Reply With Quote
Old 10-26-2006, 01:15 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I slice it thin and steam it with chicken broth

then toss with a little melted butter.
__________________

__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 10-26-2006, 01:17 PM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Pretty much the only way I cook cabbage these days is to roughly shred/chop into thick pieces & saute/braise it in butter with salt & freshly ground pepper to taste. Comes out green, tender, but still crisp. Only way I like cabbage now, outside of stirfries & soups.
BreezyCooking is offline   Reply With Quote
Old 10-26-2006, 01:25 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,904
My mother used to make a cabbage dish when I was a child that everyone really liked.

She layered cabbage leaves and uncooked pork link sausages in a casserole, ending with a layer of cabbage. The casserole was covered with foil and baked it until the cabbage was tender. I don't know what temp or how long she cooked it. I've made it and, I think, I baked the casserole at 350 degrees for about 45 minutes. She served mashed potatoes with it.

It's real tasty and the sausage flavors the cabbage nicely. I've also used sausage patties when I didn't have any links. I just broke the patties in half to make distribution more even.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-26-2006, 01:28 PM   #5
Senior Cook
 
Join Date: Sep 2005
Location: Michigan, USA
Posts: 300
I chop it into thick pieces, steam it in a steamer basket and serve it with ketchup on top. It's the only time I will allow the ketchup bottle on the table outside of dogs and burgers! The flavors really compliment each other and it does not take much ketchup. My DH puts hot sauce on his 'cause he doesn't like cabbage and it kills the taste! That's the indicator of if he likes dinner or not!
silentmeow is offline   Reply With Quote
Old 10-26-2006, 01:29 PM   #6
Sous Chef
 
Chef_Jen's Avatar
 
Join Date: Jul 2006
Location: Scottish Borders of England
Posts: 516
Send a message via MSN to Chef_Jen Send a message via Yahoo to Chef_Jen
Um by saying bacon.. are you trying to make Saurkraut?
__________________
Behind Every Good Woman... Is herself
Chef_Jen is offline   Reply With Quote
Old 10-26-2006, 02:44 PM   #7
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

I have sauted it in bacon drippings, add a little water, cover and cook until the doneness you like, then we sprinkle w/ vinegar.
Barb L. is offline   Reply With Quote
Old 10-26-2006, 02:58 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I shread and cook it with olive oil, panceta or bacon, garlic or shallots, salt and pepper. THis is sautee. then I add 1/4 to 1/3 cup chic broth and put the lid on for 5 or so min. COmes out tender crisp and very tasty.
Robo410 is offline   Reply With Quote
Old 10-26-2006, 03:22 PM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I think you got some good instructions here - for the BEST flavor use bacon - but it can certainly be done with some butter, salt and pepper.

I used to cut mine in wedges then in squares. I like to use a lid too when I cook cabbage.

Chef_Jen - I don't think she was meaning sauerkraut - just cooked cabbage.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-26-2006, 03:53 PM   #10
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
for white cabbage, butter and salt and pepper...I lightly steam mine usually. Occasionally I jazz it um with either crispy fried italian or normal bacon pieces, or cumin seeds.
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 10-26-2006, 04:20 PM   #11
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
Shred a head of cabbage, and put in a 8x11 pan. Pour a can of evaporated milk over the shredded cabbage--don't quite cover the cabbage. Add some salt and pepper.

Cover with bread crumbs and dot with butter, cook in 350 degree oven til cabbage is tender and crumbs are brown--an hour, maybe.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 10-26-2006, 04:38 PM   #12
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
sparrowgrass, that is one way I am not familiar with but it does sound very good!! I love cabbage; always have (yes, other kids thought I was weird!). I am going to have to try it your way!!
__________________
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 10-26-2006, 04:52 PM   #13
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
I put about 1 tbs crisco and bacon or ham with about 1 1/2 cups water
cut or tear cabbage up,bring to a boil,add salt...turn down to simmer ~
cover,cook untill its as tender as you like....

and I add ruter beggars to sometimes
__________________
LEO'S WEBSITE:
http://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 10-26-2006, 04:58 PM   #14
Cook
 
Join Date: Nov 2005
Location: Virginia Beach
Posts: 63
Thanks, yep just looking on how to cook cabbage not kraut.
mackeeg is offline   Reply With Quote
Old 10-26-2006, 05:23 PM   #15
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I usually sautee shallots, onions, and garlic in a bit of bacon fat with a bit of butter. Then I deglaze the pan with white wine. Then I add the cabbage, a bit of sugar, some orange marmalade and a bit of cider vinegar, salt and pepper to taste. I don't like it overly mushy, but not too crisp, either.

Cabbage seems to be one of those foods that people either love or hate, yes?
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-26-2006, 05:52 PM   #16
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I like cabbage fixed all kinds of ways, but I usually cook it in the microwave because it always turns out perfectly crisp/tender.

Split a whole cabbage into quarters, remove core, and cut into wedges each quarter into wedges about 1-2 inches thick. Cut each wedge in a couple of pieces and place in large bowl. Add a chopped medium onion and however much minced garlic you like. Pour a can of chicken broth and 2-3 tbsp of the lipid of your choice...olive oil, butter or bacon grease...over the top. Cover bowl loosely with a sheet of waxed paper and nuke for about 10 minutes.
Remove from microwave and give it a stir. Recover with with waxed paper, and continue to nuke 5-10 minutes at a time until cabbage is tender.
Serve with a piece of crusty bread to sop up the juice.

*variations:
Add chunks of smoked or Polish sausage to cook in with cabbage. If you add the sausage, you may omit the oil.
You may also add tiny new potatoes and/or baby carrots at that time.
I often add a can of diced tomatoes with their liquid after the first round in the microwave.
When you serve the cabbage, you may top each bowl with cheese and run it in the nuke for a moment to melt the cheese.



__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-26-2006, 06:12 PM   #17
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Quote:
Originally Posted by VeraBlue
I usually sautee shallots, onions, and garlic in a bit of bacon fat with a bit of butter. Then I deglaze the pan with white wine. Then I add the cabbage, a bit of sugar, some orange marmalade and a bit of cider vinegar, salt and pepper to taste. I don't like it overly mushy, but not too crisp, either.

Cabbage seems to be one of those foods that people either love or hate, yes?

Oh wow! You come up with some delish ideas.!
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 10-26-2006, 08:27 PM   #18
Senior Cook
 
Join Date: Jan 2004
Posts: 210
I prefer my cabbage gently fried, rather than boiled. But if boiled, it's particularly nice if you drizzle a little peanut oil in while it cooks. When I do have it boiled, I put chunks (held together with toothpicks) into the water in which I'm cooking a corned beef dinner, and that gives it a nice flavour, because in the water with everything else are things like cloves, and golden syrup, and onions and carrots etc. It's nice done that way.



Creamy Caraway Cabbage
1/4 green cabbage, thinly sliced
1/2 cup sour cream
1 teaspoon caraway seeds
salt and pepper
2 tablespoons chopped parsley

Simmer cabbage in a little water until tender. Drain. Add sour cream, caraway seeds, salt and pepper. Serve sprinkled with parsley.


Cabbage and Mushrooms
Simply combine equal quantities of shredded cabbage and mushrooms in a frypan with a dob of butter, add a little garlic, salt and pepper to taste and fry gently, covered, until just tender. A thinly sliced onion may be added if liked. Zucchinis, sliced, may be substituted for the cabbage. [I like to add a sliced onion to this mixture.]


Colcannon (Bubble and Squeak)
1/2 medium cabbage, shredded
leftover mashed potato, same quantity as cabbage
3 tablespoons butter or bacon fat
1 small onion, finely chopped

Cook cabbage in boiling water for 6-7 minutes. Drain well. Heat butter, fry onion gently until soft. Add cabbage and stir over low heat for 2 minutes. Fold in potato until combined with cabbage. Press down lightly into the pan to form a large pancake. Cook for 5 minutes or until underside is lightly browned. Hold a plate over the pan and invert the pan and plate together so the pancake falls out onto the plate with the browned side uppermost. Then slide it back into the pan to brown the other side. Serve very hot.

* Cook cabbage in milk and sprinkle with cinnamon or nutmeg. Or fry slowly with a little butter, garlic and ginger.


Herbs that go well with cabbage include:

Basil, Caraway, Cayenne, Cumin, Dill, Fennel, Ginger, Marjoram, Nutmeg, Sage, Savory, Tarragon



daisy is offline   Reply With Quote
Old 11-07-2006, 01:11 AM   #19
Senior Chef
 
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
Send a message via Yahoo to FraidKnot
I normally cut cabbage in wedges and steam it, 20 minutes or so. Then simply serve it with salt, pepper and butter. It also grills nicely; it sort of carmelizes on the grill. You know it's done when you can easily poke it with a fork and it's tender.

Fraidy
FraidKnot is offline   Reply With Quote
Old 11-07-2006, 02:04 AM   #20
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
With the abundance of cabbage in winter, I prepare Lahanodolmades (Stuffed Cabbage with rice, mushrooms etc), stir-fry with pumpkin slices, potatoes & carrots, fry with rice noodles, make a Chinese cabbage stew and cabbage & carrot salad.
__________________

boufa06 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×