CH Runners
Not Running => Food => Topic started by: BonitaApplebum on January 15, 2019, 05:26:36 PM
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I got THREE red cabbages this week at farm pickup. What should I make?
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For sure braised with lots of clove, thin sliced onions and apple, cider vinegar, salt and brown sugar. Long slow cook ... add seasoning and chix stock as needed. Something like this .... https://www.saveur.com/german-braised-red-cabbage-recipe (https://www.saveur.com/german-braised-red-cabbage-recipe)
We have a red cabbage just sitting b/c my dh is going hard on zero sugar etc. and I don't want to cook it any other way. I'll be watching for a low carb option.
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Mmmm I love blaukraut!!! That is definitely how I'm going to make one of them.
Tonight I used half of one as the backdrop to a veggie stir fry, which I just kind of made up on the fly. The other half is chopped up and ready for me to make some kind of slaw with... I just have to decide what else to put in it.
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https://cookieandkate.com/2017/thai-peanut-quinoa-salad-recipe/
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That sounds yummy Meri!
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I made it for xmas dinner and even all the old people liked it and I made it for the guy I am seeing and myself for dinner one night. Subbed shelled edamame for snap peas.
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I made it for xmas dinner and even all the old people liked it and I made it for the guy I am seeing and myself for dinner one night. Subbed shelled edamame for snap peas.
:grr:
Seriously tho, that recipe looks good, although I think I'd substitute millet for quinoa (not a big fan of the latter).
I love cabbage, red or green!
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:grr:
Seriously tho, that recipe looks good, although I think I'd substitute millet for quinoa (not a big fan of the latter).
I love cabbage, red or green!
It's a bunch of Bostonian Irish meat and potatoes folks over 70. They usually shy away from food i bring, they ate it all!!!
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It's a bunch of Bostonian Irish meat and potatoes folks over 70. They usually shy away from food i bring, they ate it all!!!
Thanks for clarifying the stereotype! :)
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with all due respect, Doc, millet is bird food [/grandpa]
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I like to thinly slice and quick-pickle red cabbage... pack into a jar, heat up a cup of pickling vinegar or cider vinegar, 1 tsp salt, 2 tsp sugar, pour over cabbage, let cool to room temp before using, store in fridge... I use it on sandwiches or salads, tacos, topping for pureed soups, straight out of the jar for a snack...
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I like to thinly slice and quick-pickle red cabbage... pack into a jar, heat up a cup of pickling vinegar or cider vinegar, 1 tsp salt, 2 tsp sugar, pour over cabbage, let cool to room temp before using, store in fridge... I use it on sandwiches or salads, tacos, topping for pureed soups, straight out of the jar for a snack...
Mmmm that's a good idea!
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Thanks for clarifying the stereotype! :)
:rotfl:
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I like to make red-flannel hash with overeasy or poached eggs.
Of course, there is also kraut and the pickled option is also great.
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I like to make red-flannel hash with overeasy or poached eggs.
Of course, there is also kraut and the pickled option is also great.
I googled red flannel hash, and it looks like most recipes feature beets. Can you share yours?
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Are those the ones that taste like fire smells? Maybe that is purple cabbage. Seems like that might go with barbecue or something smoked.
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with all due respect, Doc, millet is bird food [/grandpa]
I'm fierce competition for the finches and sparrows at the bird feeder.
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:rotfl:
My grandmother loved ancient grains like teff and spelt and quinoa and millet
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This is slightly adapted from an old diet cookbook I have. But, I actually really like this recipe. The original was by Helen Rasmussen
It makes a lot so I usually half the recipe. It does freeze well though also. I like this recipe but it isn't the kind of thing my fam will eat happily. I will usually eat it with two eggs over maybe 1-2 cups of the cabbage. It's even yummier alongside some whole grains, topped with an egg, and then topped with some kind of yummy dill/yogurt type sauce.
2 cups thinly sliced onions
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons tomato paste
Cayenne to taste (I usually use abut 1T)
1 lb each red & green cabbage (I just use a head of red cabbage) finely shredded.
Salt
Add the onions to a dry skillet or dutch over med/low & cook until they look slightly dried out. Stir periodically (15-20 minutes). Add the oils and cook onions over high until most are browned (about 10 minutes). Mix the tomato paste, salt & cayenne with 2/3 cup of water. Add the tomato paste mixture to the onions. Then add the cabbage and stir to coat. Simmer, covered, on low for about 30 minutes until the cabbage is tender. Stir occasionally and add some water if it looks dry.
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I love it braised. Toast caraway seeds in oil, then add cabbage and cook down and add a splash of vinegar at the end.
DH loves this recipe:
https://www.allrecipes.com/recipe/83727/red-cabbage-salad-ii/ (https://www.allrecipes.com/recipe/83727/red-cabbage-salad-ii/)
He will eat an entire head of cabbage in one sitting this way if I don't stop him!
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Fried cabbage- Korean style.
Fast and easy and delicious.
4 cups cabbage (one head)
Several cloves of garlic, crushed
2-3 hot peppers ie serrano sliced
2T soy sauce
Heat 4 T of il in frying pan and add the above. Add cabbage and Stir for 2 minutes to wilt.
Add seasoning (I usually put this aside in a small bowl and add all at once, because once you start cooking, it goes fast)
2 T water
1 1/2 T vinegar
1 t accent
1 t sugar (optional - i generally do not use it)
3 green onions slivered
Cook one minute.
Add glaze (add in small bowl first and stir until smooth)
2 t cornstart
1 t water
Stirfry until well coated and brown. You may have to adjust the soysauce amount. This is also pretty with a mix of green and purple cabbage.
Another way I like to use red cabbage is roasted and then, added to soup.
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You guys are getting me seriously pumped for cabbage! Thanks for all the delicious looking suggestions so far.
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we used this kung pao brussel sprout recipe for cabbage last week: https://www.bonappetit.com/recipe/kung-pao-brussels-sprouts (https://www.bonappetit.com/recipe/kung-pao-brussels-sprouts) ... it was awesome... totally forgot about it until seen Jan's korean cabbage recipe above
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‘Bou, can you double check the link on that one? It’s not working for me.
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Oooh! 'Bou that looks so good!
BA-- I found it when I googled. Here's the recipe.
Ingredients
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de árbol, lightly crushed
½ cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
⅓ cup unsalted, roasted peanuts
Preparation
Instructions
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
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Thanks! That does sound good!!
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that link should work now... exactly the same as what RA posted (but with a picture)