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| Any good cabbage recipes? | |
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| Topic Started: Jul 19 2012, 01:40 PM (742 Views) | |
| Deleted User | Jul 19 2012, 01:40 PM Post #1 |
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Deleted User
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I have a bunch of heads of cabbage all ready to pick. I have a decent cole slaw recipe and a good stuffed cabbage recipe, but could use a few more. I cannot tolerate too many carbs, and DH and I prefer our food NOT to be bland. Any suggestions? |
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| FuzzyO | Jul 19 2012, 01:43 PM Post #2 |
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Bigos? |
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| swing | Jul 19 2012, 03:32 PM Post #3 |
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swing
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http://urbanext.illinois.edu/thriftyliving/tl-cabbage.html. Here's a site that may interest you B.J. |
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| Deleted User | Jul 19 2012, 04:24 PM Post #4 |
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Deleted User
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What is bigos? |
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| Deleted User | Jul 19 2012, 04:46 PM Post #5 |
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Deleted User
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Swing - thank you. I used to have that recipe for unstuffed cabbage and lost it!! Delighted to see it again at that website. I think the recipe I had used 1/2 ground beef and 1/2 sausage and it was really good. |
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| Darcie | Jul 19 2012, 05:04 PM Post #6 |
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Skeptic
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I love that cabbage recipe, but if I eat cabbage I can rest assured of tender and sore joints in the future. |
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| Trotsky | Jul 20 2012, 12:21 AM Post #7 |
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Big City Boy
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I like many of the Indian recipes for braising cabbage...lots of recipes on the web. I confront cabbages every March at St. Patrick's Week when ALL grocers sell cabbage for $.09 a pound. I buy a couple-three, make my corn-beef and cabbage and then experiment a bit with garam masala, and cardamom. (And then usually throw out the remainiig several pounds in April when they go black.) I WISH I had the balls to try halupkis, but they are incredibly work intensive and I haven't had them since my mother died. Edited by Trotsky, Jul 20 2012, 11:05 AM.
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| heatseeker | Jul 20 2012, 02:04 AM Post #8 |
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Veteran Member
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I WISH I had the balls to try halupkis, but they are incredibly work intensive and I haven't had them since my mother died. Plus, it is difficult to make them in anything but enormous quantities. But they are pretty damn good. |
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| Olive Oil | Jul 20 2012, 03:31 AM Post #9 |
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Gold Star Member
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I wish I had the ambition and energy to make sauerkraut. On the other hand, would I ever use a dozen or more quarts of the stuff? It's supposed to be very good for you with a good for your gut type of bacteria. |
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| Trotsky | Jul 21 2012, 01:26 AM Post #10 |
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Big City Boy
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Well, that does it...next March I will make a couple/three dozen Halupkis (I just dug out my mother's recipe.) Geez, I cannot remember though whether she FROZE the excess or just refrigerated them...I'll guess the latter. Edited by Trotsky, Jul 21 2012, 01:26 AM.
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| Durgan | Jul 21 2012, 02:35 AM Post #11 |
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Veteran Member
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My solution. I made six litres yesterday. It only took a few minutes. How it turn out is anybodies guess at this moment in time. I will know in a few weeks. I have perfect cabbage this year. http://www.bellaonline.com/articles/art31615.asp Easy Homemade Sauerkraut Recipe Guest Author - Amy R. Kendall Cabbage is a staple in southern homes. It is easy and cheap to grow so it is typically found in many kitchen gardens. In fact, cabbage is one of the oldest vegetables and has been in gardens for over 3,000 years. Sauerkraut is a popular way of extending the shelf life of cabbage providing a source of vitamin C during times when greens are scarce or not growing. It is estimated that Americans consume about 387 million pounds of sauerkraut annually. Don’t be turned off by this delectable treat, which is milder in taste than store bought kraut. It may seem like an overwhelming recipe when you see it involves canning jars but no canning experience is needed since the jars are simply filled and covered. No water bath or pressure canner is required. |
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| lilal | Jul 21 2012, 05:24 AM Post #12 |
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Blue Star Member
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I only make them once a year, a week before Christmas and freeze what we aren't going to use in one meal size containers and if they are covered in the tomato juice (or whatever liquid is called for) they freeze well. |
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| Deleted User | Jul 21 2012, 05:56 AM Post #13 |
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Deleted User
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Trotsky - I also freeze cabbage rolls. Would you share your Mom's recipe? |
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| Trotsky | Jul 21 2012, 11:40 AM Post #14 |
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Big City Boy
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Oh boy it's a doozy, I'll dig it out again...perhaps tomorrow. ...Hard part as I remember is getting the cabbage leaves boiled just right, so that when they are rolled they are neither too mushy nor too stiff(and therefore would crack.) I also remember my mother's disdain for too white leaves, they had to have a lot of green in them. |
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| Trotsky | Jul 21 2012, 01:00 PM Post #15 |
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Big City Boy
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How do you like that...in seeking out mother's halupki recipe I also found an old neighbor's HALUSHKI recipe...but it's cabbage and onion and PASTA, and thus not much interest to begete. (I love it but never make it becasue Bob HATES it.) So here's HALUPKI'S from great-grandmother to grandmother to mother to me. 1 lb. Ground Round 1 BIG head of cabbage and 1 LITTLE head of cabbage...both green 1 T. vinegar 1 cup rice uncooked 1c. Tomato Sauce 1c. Tomato Juice 1 onion Into boiling water drop the large head of boiling cabbage and carefully peel off outer layers as they begin to wilt. (Small head is for emergency use if needed) Saute onion in Crisco. Mix ground round with cooked rice (be patient, that comes at the end), sauteed onion, and lots of ground pepper. Roll a "portion" of the mixture in a leaf of wilted cabbage starting with the leafy end...use a toothick if necessary (mother never had to. :D biggrin 04 ) Line pot with cabbage leaves and add tomato sauce and 1/2 cup water. Layer in halupkis and cover with tomato JUICE. Simmer 1.5-2 hours basting often with juice. * the cabbage can be cooked the day before...and the rice cooked in the cabbage water like pasta, 10 minutes and drain in collander. Be careful you don't scald yourself while peeling off the cabbage leaves in the boiling water. That's the part that scares me. When I cut mine open for eating, I flood the stuffing with lots of the cookiing liquid. (Now I'm getting HUNGRY.) Edited by Trotsky, Jul 22 2012, 12:58 AM.
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