Cabbage Everywhere!
#12
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
I head red cabbage, cored and sliced as thinly as possible
3/4 cups red wine vinegar
5 T. white sugar
2 T. balsamic vinegar
1 T. salt
1 1/2 tsp. onion powder
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 c. olive oil
Put sliced cabbage into a large sealable plastic bag.
Mix together all other ingredients except olive oil. Add to cabbage in bag.
Squeeze as much air from the bag as possible and seal.
Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
One hour before serving, pour olive oil into the bag and mix. Seal and return to refrigerator.
#14
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,827
Unrolled Egg Rolls?
Hamburg, Tomato and Cabbage Hash?
Cabbage Soup?
Cabbage Cake?
...made with Bisquick .... sorry can't find my recipe, and have tried googling with no luck.
Maybe someone else has the recipe? It's like a tea biscuit with cabbage mixed in,
and baked in a pan, then cut like a cake and serve as part of the main course.
I've also added cooked ground beef.
Hamburg, Tomato and Cabbage Hash?
Cabbage Soup?
Cabbage Cake?
...made with Bisquick .... sorry can't find my recipe, and have tried googling with no luck.
Maybe someone else has the recipe? It's like a tea biscuit with cabbage mixed in,
and baked in a pan, then cut like a cake and serve as part of the main course.
I've also added cooked ground beef.
#15
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,168
Won't really make a dent in your supply but one of the things I do with cabbage is "Almost Mu Shu". I usually just buy a bag of precut cabbage.
You would need some pork, cut into thin narrow strips marinated in soy/garlic/ginger.
A reasonable head of cabbage, sliced thin
Couple of carrots, sliced thin
One onion, sliced thin
Start with the onion and carrots, add the pork. Since it is thin it doesn't take long. Pan should be very hot. Add cabbage last, don't cook the cabbage to death, should still have some body. Stir fry all together, add hoison sauce while cooking. Some people like more hoison sauce on the wrap, but I usually cook with hoison and serve with Plum sauce. Serve in asian wrappers if you can get them, thin flour tortillas if you can't.
We also make what we call "White Fry". It's based on family cooking, Czech descent. We usually would have it with pierogies.
Slice or chop the cabbage
Slice thin 1-2 apples
Slice thin 1 large onion
Stir fry with a bit of celery seed, I usually use butter to cook this but you can use whatever oils you wish. Start with the apples and onions and get them about half cooked before adding the cabbage. You can also add in some thin celery slices with the apples and onions for more texture.
You would need some pork, cut into thin narrow strips marinated in soy/garlic/ginger.
A reasonable head of cabbage, sliced thin
Couple of carrots, sliced thin
One onion, sliced thin
Start with the onion and carrots, add the pork. Since it is thin it doesn't take long. Pan should be very hot. Add cabbage last, don't cook the cabbage to death, should still have some body. Stir fry all together, add hoison sauce while cooking. Some people like more hoison sauce on the wrap, but I usually cook with hoison and serve with Plum sauce. Serve in asian wrappers if you can get them, thin flour tortillas if you can't.
We also make what we call "White Fry". It's based on family cooking, Czech descent. We usually would have it with pierogies.
Slice or chop the cabbage
Slice thin 1-2 apples
Slice thin 1 large onion
Stir fry with a bit of celery seed, I usually use butter to cook this but you can use whatever oils you wish. Start with the apples and onions and get them about half cooked before adding the cabbage. You can also add in some thin celery slices with the apples and onions for more texture.
#16
Junior Member
Join Date: Nov 2011
Posts: 163
We love Cabbage Casserole! I have made this for different sized containers, so consider what you plan to use in preparing your ingredients. The original recipe I was given called for: 3-4 cups shredded cabbage, 1 lb. ground beef, 1/2-1 chopped onion, 1 can tomato soup (undiluted) and American cheese slices to cover the top. Bake at 350 degrees for 1 hour. I've used a deeper, square Corning Ware dish for all these years, but when the children were here . . . sometimes made a bigger casserole (which required more soup, more cheese). You can hardly ruin it I would think. Just brown your ground beef (I do my onions in with it). Layer cabbage, ground beef and onion, put tomato soup over in dollops (not really enough to spread and you will think it won't be enough, but the casserole gets juicy). I usually bake for about 40 minutes before putting the cheese slices on as they have a tendency to get too brown. I don't usually pass recipes on in a garbled order like this . . . but with this one I've learned being specific is not at all important. It is delicious!! I so hope you enjoy it and it sends those "what do I do with all this cabbage" thoughts packing. *All you need with this dish is bread (if you like it)!
Last edited by QuiltnNan; 08-11-2019 at 10:46 AM. Reason: shouting/all caps
#19
Power Poster
Join Date: May 2008
Location: MN
Posts: 24,659
If I remember correctly, the round ones that were dense, kept better than the pointy ones that were loose.
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