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Thread: Cabbage Everywhere!

  1. #1
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    Cabbage Everywhere!

    When my husband grows something in his garden, he does so in earnest. He just brought up about 20 heads of cabbage from his plot. He had already given me about 5 or 6 heads that I made Sauerkraut with, but geesh...I don't know if I can eat that much more sauerkraut! Any ideas on what to do to preserve them, or make with them? (He says there's a lot more down in the garden that will be ready in about a week, or two.)

    Thanks,
    ~ C

  2. #2
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    You could make more sauerkraut - I've heard one can freeze it - Mom would process it (can it) after it had cured.

  3. #3
    Power Poster QuiltE's Avatar
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    Creamed Cabbage?

    Cabbage Rolls?

    Boiled Cabbage?

    Coleslaw?

    Cabbage Salad

    Jellied Cabbage Salad?
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  4. #4
    Super Member osewme's Avatar
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    Here's a good recipe for Sweet Restaurant Slaw. It tastes like the slaw that they have at Long John's Silver's. We've been known to eat this before it's had time to sit for 2 hours. We love it.

    Sweet Restaurant Slaw
    16 oz. shredded cabbage
    2/3 C. creamy salad dressing (such as Miracle Whip)
    3 T. vegetable oil
    1/4 C. white sugar (original recipe called for 1/2 C. but I use 1/4 C.)
    1 T. Apple Cider Vinegar

    Whisk together the salad dressing, vegetable oil, sugar, vinegar in medium bowl. Pour dressing mixture over cabbage & toss to coat. Chill at least 2 hours before serving.

  5. #5
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    Kimchi (delicious fermented cabbage)! But those will make a lot!

  6. #6
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    This won’t make a dent in your supply but cabbage rolls freeze well. Cabbage keeps pretty well too.
    When I have garden surplus, I like to give to the elderly. Cabbage head cut in 1/2 is enough for them & they are so appreciative.

  7. #7
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    ​Easy cabbage rolls casserole freezes well.

  8. #8
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    when we get a big supply I make Freezer Slaw. keeps well for 3 to 6 months in freezer.

    Freezer Slaw
    2 medium heads cabbage, shredded (about 16 cups)
    2 teaspoons salt
    2 cups sugar
    2 cups water
    2 cups cider vinegar
    2 teaspoons celery seed
    2 teaspoons mustard seed
    2 medium sweet red peppers, chopped
    2 medium carrots, shredded

    Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
    Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
    Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered,
    To serve, thaw coleslaw overnight in refrigerator. Stir before serving
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  9. #9
    Junior Member Bobbinalong's Avatar
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    When I have a surplus I look to see if I can make wine, but ..................... cabbage?
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  10. #10
    Super Member mandyrose's Avatar
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    I love cabbage any way shape or form my favorite is cabbage and noodles https://www.spendwithpennies.com/cabbage-noodles/ very versatile recipe
    Arrange whatever pieces come your way.
    Virginia Woolf

  11. #11
    Super Member juliasb's Avatar
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    You can also dehydrate it it makes good cabbage chips and can be rehydrated at anytime for cabbage soups or other cooked meals.

  12. #12
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    Quote Originally Posted by QuiltE View Post
    Creamed Cabbage?

    Cabbage Rolls?

    Boiled Cabbage?

    Coleslaw?

    Cabbage Salad

    Jellied Cabbage Salad?
    Add Slow Slaw to this list.
    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.
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  13. #13
    Super Member kuntryquilter's Avatar
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    My first husband was like that. One year he planted 5 rows of radishes. What can you do with a radish? We supplied all of our neighbors and still had plenty.

  14. #14
    Power Poster QuiltE's Avatar
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    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.
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  15. #15
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    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.

  16. #16
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    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

  17. #17
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    This makes me wonder what my grandparents did with surplus, they were farmers, I think they sold some things, but they grew so many different things and that does not include the fruit and nut trees
    Mary

  18. #18
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    Well one of the nice things about cabbage is it stores pretty well in a root cellar or barn. Can last until spring!

  19. #19
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    Quote Originally Posted by Iceblossom View Post
    Well one of the nice things about cabbage is it stores pretty well in a root cellar or barn. Can last until spring!
    Depends on the variety - some keep better than others.

    If I remember correctly, the round ones that were dense, kept better than the pointy ones that were loose.

  20. #20
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    Oh man I wished we lived near you. I love sauerkraut . I'd have to learn what my mother did, but it was delicious. Lucky you all.

  21. #21
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    How about chow chow.
    Frances
    God is so good, I need to thank him everyday for his goodness.

  22. #22
    Power Poster QuiltE's Avatar
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    Maybe consider sharing your wealth ... and donate some of your bounty
    to a local Food Bank and/or Soup Kitchen/
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  23. #23
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    This is a new recipe I’m planning to make today

    Runza Casserole

    2 tubes crescent rolls
    2# hamburger
    1 cup chopped onions
    4 cups cabbage shredded
    Salt & pepper
    1# mozzarella shredded
    Pat 1 tube crescent roll dough into a lightly greased 9x13 pan. Bake 350 degrees until brown (7 minutes). Brown hamburger in a skillet with chopped onions, drain grease. Add shredded cabbage, cover and steam a few minutes. Season with salt & pepper. When mixture has cooled off, spread on baked dough. Top with cheese then the 2nd roll of crescent dough. Bake 350 degrees for 25-30 minutes then cover with foil & bake another 10 minutes.

    I can imagine the aroma will be amazing !

  24. #24
    BCM
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    Donate to local food pantry if you use up all your ideas.

  25. #25
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    Our major food bank distributor here doesn't take fresh food any more. But I've had great success with soup kitchens from our local churches taking whatever unwanted meats and fresh (as in nice, not on its last legs) produce.

    If you have a Craig's List in your area you can look for "food" under the wanted section, or you can post an ad in whatever section is appropriate (for me it would be free).

    We do have a great program for our farmer's market, if you are already on most forms of assistance you can get a $5.00 food voucher to use at the market. There is a limited number of vouchers for those over 65 on no assistance as well.

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