Preferably for plain old green cabbage, since I bought half a head on a whim without a plan.
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My mom makes these bierocks. I make just the filling (they’re good without the cheese, too, if anyone’s got insides that hate milk sugars or proteins).
There are less kiddie bierock recipes out there, too, if ketchup doesn’t appeal.
https://www.food.com/recipe/stuffed-hamburger-cabbage-buns-runzas-or-bierocks-50809
We love it! I use ketchup in place of the tomoatoe sauce. Its mega yum.
A nice cabbage soup in a crock pot is always nice, and freezes well. https://www.iheartnaptime.net/cabbage-soup/#recipe
Okonomiyaki, Japanese cabbage pancake
The recipe has some ingredients which might be hard to find if you live outside Japan, but Kenji also explains how to substitute most of them
We have a peas and cabbage (essentially cook both of them in a pan/wok with mild spices, you can add carrots, tomatos or onions to your liking to increase the volume or add more textures), you can prepare dim-sums or momos (refined-flour or rice flour sheets filled with vegetables(usually cabbage, carrots; minced) or some meats, steamed). You can pickle the cabbages, or even make chips out of them (mince fine, then sun/oven/microwave/air-fryer drying to a point where they loose about 40-50% by weight/volume of water, then bake or fry to your preferences in mild spices)
Thanks! The cabbage chips sounds interesting. You say to mince fine, how do they become a chip shape rather than just dry dust?
well, minced may not have been the best word. the size should be close to cross section of smaller confetti. Cabbage has very high water content, and if you dont get them small enough, they would not get crispy.
I’m very curious to try this!
you can also make this with onion, and that is what I have made mostly. You can also store it for a reasonable amount of time if not oil fried, and over here (where i belong) we even have a spice which is essentially this onion chip powder
I’m surprised nobody has suggested Coleslaw, yet. You can go with a mayo or vinegar base, depending on your tastes!
I don’t really like coleslaw. I’ll put up with it on a burger but I wouldn’t choose it. I’d rather sauerkraut of kimchi over coleslaw.
- I recently discovered it can be used in noodles in place of Bok choy and the likes. Works pretty well.
- Standard issue cabbage and carrots salad - dill, lemon, olive oil
- Cabbage stew
- cut the cabbage in strips
- sautee an onion, carrots
- add in cabbage, seasoning, and cook for a while
- optionally add chopped tomatoes toward the end
Recently started making this with much applause from a young kid.
https://www.allrecipes.com/recipe/222509/easy-and-quick-halushki/
Estonian cabbage rolls Okonomiyaki - key is making cabbage big enough and dough just right so the cabbage does not cook at all Sauerkraut, can even add some spices and make it more interesting than lame plain sauerkraut. Dtir fry with anything imaginable
If you want some disgusting stuff then fresh cabbage and milk vegetables soup is go to.
I usually buy a head, and if I can’t use it all up it gets fermented.
I recently posted my family’s recipe here. it’s fried cabbage with potatoes and sausage, and it’s really great, especially when it’s cold out. Stick to your ribs good.
Oh that does sound good. How long are you cooking it for one you’ve layered everything and it’s got a lid on? Are we talking 20 mins or an hour cooked slower?
Closer to an hour. It all depends on how quickly the potatoes cook.
I’m fairly certain I’ve eaten a variation on that, and it is indeed good!
A recipe my family made up, we call cabbage salad. Kinda an Asian inspired coleslaw?
Finley shred your cabbage and put it into a bowl. Long stringy cut is preferred. Add rice vinegar, sesame oil, salt, black pepper. Mix well and serve.
I can’t give you ratios because we wing it when we make it. Lemon juice is also a good addition.
I’m not a big fan of coleslaw, and no one else in my family eats it at all, so probably not our thing. I did come across a recipe similar to this but fried, which seems more up my alley.
Totally fair, but frying would lose the zesty, crisp, and freshnes I love about this recipe.
Good luck in your search. Look like a lot of good replys here with great flavors to try.
Yeah frying would make it quite different.
I have heaps of ideas in this thread, I’m going to need more cabbage!
Ferment it to sauerkraut and then make Polish Bigos.
I recently made a cabbage, carrot curry that came out very well. Sorry, I don’t have a recipe, but just used some curry paste and yogurt and it was yummy.
Cabbage, potato, and onion bake. Slice the ingredients, parboil the potatoes, then put alternating layers of onion, potato, and cabbage in a baking dish. Season each layer with salt & pepper. Pour cream over the layers (or chicken stock), then some shredded cheese over the top. Cover with alfoil and bake for about 30 minutes at 180C/350F. Take the foil off for the last 10 minutes to brown the top of the cheese.
You can get away without parboiling the potatoes but you’ll need extra liquid and about 15-20 minutes longer in the oven.
