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101 uses for a cabbage, please! |
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#1 |
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Forum Member
Join Date: May 2004
Location: Storbritannia
Posts: 28,930
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101 uses for a cabbage, please!
The other day, I was gifted a whole cabbage. Personally, I would have preferred something like an iPod Nano but there we go.
I normally associate this vegetable with winter and I would be ever so grateful for any creative recipe ideas that can use said cabbage up over the next few days. Thanks for any help on this one. |
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#2 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Quote:
The other day, I was gifted a whole cabbage. Personally, I would have preferred something like an iPod Nano but there we go.
I normally associate this vegetable with winter and I would be ever so grateful for any creative recipe ideas that can use said cabbage up over the next few days. Thanks for any help on this one. Or a spicey fried cabbage https://www.abelandcole.co.uk/Conten...ge.htm#recipe6 I wouldnt worry what type of cabbage it is ! |
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#3 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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cabbage soup
cabbage salad cabbage pie cabbage stew cabbage coleslaw spicy cabbage stir fry cabbage rolls |
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#4 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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chopped up to thicken curries and casseroles.
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#5 |
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Forum Member
Join Date: Sep 2006
Posts: 22,629
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Stuffed Cabbage Leaves
1 green cabbage 1 pound ( 450 g ) of lean ground beef or lean ground pork, or half each 1 large onions, finely chopped 1 clove of garlic, chopped fine 1 roll, soaked in water, squeezed dry 1 egg 1 tablespoon chopped parsley salt and pepper to taste 1 tablespoon of oil 2-3 cups of stock 1 tablespoon of tomato puree 1 tablespoon of flour mixed with water use 8 of the outer leaves of the cabbage slice off the thick part of the the stalk of the leaves to thin them place them in a bowl with boiling water, leave for a few minutes, this will soften them, drain, put aside gently fry the onion and garlic, leave to cool mix the meat with the bread, egg and season well add the cooled onion, mix well place some of the mixture on a cabbage leave roll the leave around the meat, tie with thin kitchen string heat the oil in a saucepan braise the rolled cabbage leaves gently on all sides now braise the rest of the roughly chopped cabbage with the stuffed cabbage leaves add the stock, tomato puree and seasoning bring gently to the boil, cover and simmer for 45 - 50 minutes, until cooked add the mixed flour and water, stirring all the time to prevent lumps boil gently for another 1-2 minutes |
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#6 |
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Forum Member
Join Date: Sep 2007
Posts: 240
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Coleslaw!
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#7 |
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Posts: n/a
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You could paint it yellow and sell it as a specialised mishappen banana.
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#8 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Shred it and dress it with a couple of teaspoons of balsamic, a heaped teaspoon of wholegrain mustard, two crushed cloves of garlic, a handful or torn up flat leaf parsley and some good olive oil. It's delish, I promise.
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#9 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Quote:
Coleslaw!
![]() I did try making cabbage soup but it was yucky I only ever buy the hard light green ones........don't think I've had 'leafy cabbage' since school dinners......... ![]() Must make an effort to increase my veg consumption......... |
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#10 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
That's just about the only way I ever eat cabbage.........
I did try making cabbage soup but it was yucky I only ever buy the hard light green ones........don't think I've had 'leafy cabbage' since school dinners......... ![]() Must make an effort to increase my veg consumption......... |
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#11 |
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Forum Member
Join Date: Jun 2008
Location: Belfast
Posts: 998
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Personally I've got a use for cabbage..............give it to the rabbits.
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#12 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
Coleslaw!
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#13 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
I only ever buy the hard light green ones........don't think I've had 'leafy cabbage' since school dinners......... ![]() |
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#14 |
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Forum Member
Join Date: Nov 2002
Location: Kent, UK
Posts: 4,252
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Compost.
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#15 |
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Forum Member
Join Date: Feb 2008
Posts: 534
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If it\'s white cabbage this is nice:
Chop it up into ribbons about 1/2 cm wide, stir fry it in butter with garlic . Add soy sauce. Lovely. |
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#16 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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does white cabbage taste different to red cabbage? and in which way? (just curious).
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#17 |
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Forum Member
Join Date: Dec 2006
Posts: 1,400
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I think it makes a wonderful vegetable steamed till tender and then served with melted butter.
With the leftovers you can make Colcannon.... *mix left over mashed potatoes with sliced onions, cabbage, grated cheese and bake in the oven at 200c for 20 minutes till golden and bubbly. You can vary this recipe to include other left over veg and meat - experiment! Its lovely with chopped bacon or ham in it and topped with sliced fresh tomatoes topped with grated cheese. |
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#18 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
I think it makes a wonderful vegetable steamed till tender and then served with melted butter.
With the leftovers you can make Colcannon.... *mix left over mashed potatoes with sliced onions, cabbage, grated cheese and bake in the oven at 200c for 20 minutes till golden and bubbly. You can vary this recipe to include other left over veg and meat - experiment! Its lovely with chopped bacon or ham in it and topped with sliced fresh tomatoes topped with grated cheese. You can braise it in a Chinese stir fry. Or another stuffed leaves recipe. Blanch leaves and fill with mushrooms in a mushroom sauce with leeks and chick peas or rice with sultanas, cheese, onions and mushrooms (make kind of roll-ups). But in baking dish, top with tomato sauce and cheese and serve with whatever you like. Cabbage is wonderful! |
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#19 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
..and that type is amazing in an Irish style stew - I made one a few months back with green cabbage, leeks, guinness, rustic sausage and sweet potato and it was lovely!
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#20 |
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Forum Member
Join Date: Apr 2007
Location: Deepest Darkest Cornwall
Posts: 5,545
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red cabbage has a much milder taste. I would serve sausages, onion gravy and mash with braised red cabbage.
Yum. |
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#21 |
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Forum Member
Join Date: Feb 2008
Posts: 534
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Forgot all about red cabbage - braise with butter, sultanas, red wine and cranberry sauce. Add all spice if you like.
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#22 |
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Forum Member
Join Date: Feb 2008
Location: hibiscus island
Posts: 531
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pan fried with bacon.
or insert into bra (new mothers) to ease pain of sore breasts, honestly straight from fridge, its the best relief
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#23 |
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Forum Member
Join Date: Jul 2008
Posts: 3,655
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Boil up a joint of bacon, corned beef or ham, keep the cooking water and boil your cabbage in it. Serve with mash and parsley sauce- yum, yum reminds me of Mum
This is the only way I like cabbage, the meat really flavours the water
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#24 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
Mmm...how much guinness?
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#25 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
Of the 500ml can I used I drank about a small wine glass of it while cooking and the rest went in the pot - it's a lovely accompaniment to nice veg especially with some good home made stock (or the nice ready made organic one I've been cheating with of late!).
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