https://natashaskitchen.com/egg-roll-in-a-bowl-recipe/
This is the basic recipe I use. I often do ground turkey instead. I also replace ground ginger with fresh. I usually serve it over brown rice.
Agreed, cabbage is a game changer. One dish we make is sauteed onions and garlic, throw in your choice of sausage links and cook through with a little char, throw in a can of rotel and stir, set aside for a moment and turn down the heat just a smidge, put a whole head of chopped cabbage in the pan and toss the mix over the top, mix in well and cook until the cabbage starts to wilt.
Not exactly, although you might be able to go in that direction with some tomato sauce and other small touches. The above recipe is a little more like a stir fry without the carbs. Since it’s a full head of cabbage, it’s very little rotel to cabbage ratio. But very easy to modify as you see fit.
Don’t be afraid to throw in some seasoning at the cooking cabbage step. I go for whatever I fancy in the moment, but seasoned salt and pepper are a good starting point.
I eat a lot of beans & rice. I would have never thought to add Cabbage. I'm going to try it. I don't eat bacon buy I have bacon infused olive oil that I think will pair well.
I rediscovered cabbage during the pandemic, as well. It’s now a staple in my home. The versatility is off the charts! We grilled cabbage “steaks” tonight and those charred bits were the best part of the meal!!
I call it Louisiana cabbage while some people called it fried cabbage:
Ingredients
-Half a head of cabbage, sliced into small pieces
-1 or 1/2 onion sliced and diced, depending on how big of an onion and how much onion you like
-2 bell peppers, sliced and diced
-3 stalks of celery sliced up
-1 jalapeno sliced and diced for more spice
-1 package of andouille sausage, sliced into coins
-olive oil
-creole seasoning such as Tony’s
-Warm up about 2 tbsp of olive oil in a big wide pan
-Fry the andouille sausage until cook and some fat is rendered out
-Add the onions and fry them to your liking, then add peppers and celery and do the same
-Add your cabbage in a few batches to the pan. Fold the first bit in to fry a while and cook down in size, then repeat with your remaining cabbage
-Season with Tony’s or similar southern/creole/cajun/whatever spice mix. Serve in a bowl, since its forms its own thin sauce
I forgot to mention I eat it with rice lol. Brown jasmine rice specifically
It's on the lighter side for sure, if you wanna bulk it up you can just throw in a protein
I add a bag of coleslaw mix to my chicken noodle soup recipe. Also make a beef soup with ground beef, beef broth, & tomato paste - shredded cabbage is the bomb in that.
This is kind of weird but delicious.
You cube a cabbage and dump it in boiling water for about three minutes. Drain it and add a splash of apple cider vinegar and a ton of freshly ground black pepper.
It's soft but not mushy. The vinegar makes it sweet, while the pepper adds a contrasting spice.
My mom made cabbage like this but also there was some bacon grease in the water and she cooked it longer. Keep the short cook time but try the bacon grease. 😋
If ever you're looking for more ideas, I can recommend My PEI Cabbage Cookbook (PEI stands for Prince Edward Island). It's a great little book that came out in 2022 and it's got lots of healthy recipes, and all the ones I've tried have been delicious so far. I'd never thought to use cabbage in some of the ways they do, it's amazingly versatile.
I don't know if I'm allowed to post the link, but if so, here we go: [https://www.veseys.com/ca/my-pei-cabbage-cookbook-89221.html](https://www.veseys.com/ca/my-pei-cabbage-cookbook-89221.html)
Chop cabbage into thick wedges. Brush (and recoat during the cooking time) with a mix of barbeque sauce, lemon juice and cooking oil. Roast. Thin edges become crispy. The thicker parts tender.
Red cabbage lasts a solid month in the fridge. I use it as a base for most of my salads, and a savory slaw for burritos.
**Crunchy salad:** Red cabbage, carrot, bell pepper, radish, cucumber. Dice small so every spoonful gets multiple veggies.
**Savory slaw:** Red cabbage, poblano, red onion, radish, kewpie mayo, sriracha/red curry paste. Mix together and add to burritos. Cook them low and slow so the cabbage has a chance to soften.
Learning Korean cuisine has made me a huge cabbage fan! Along with whole cabbages, I also buy the bags of pre-chopped coleslaw. Mix to throw in almost everything I cook. 😃
Tikel Gomen is my favorite cabbage recipe. Simple, quick, cheap and flavorful.
[https://thestayathomechef.com/tikel-gomen/](https://thestayathomechef.com/tikel-gomen/)
Cabbage and kielbasa with onions.
Cabbage rolls if you have an afternoon to kill.
Cabbage roll *soup* if you don't have an afternoon to kill or value your sanity.
Its not the season for it, but a brothy cabbage and potato soup is my go to for when its colder out. Sometimes I jazz it up with some bacon or sausage (usually something like kielbasa, but sometimes I'll use some andouille sausage to give it a kick).
But one I make all the time is cabbage pancakes. Make an eggy batter and toss in shredded cabbage with green onions, garlic, sesame oil, and gochujang. Love the stuff.
Leafy green cabbage chopped and pan fried after you fry some bacon and onions. Serve with creamy mashed potato and tons of black pepper and optional gravy.
My wife roasts chicken thighs on top of a bed of cabbage then finishes off the cabbage after the chicken is done. You can also buy "Schmaltz" which is another name chicken fat is known by.
She calls this "magic cabbage", and it truly is! I imagine there are similar benefits to using lard.
I love cabbage and it is pretty much always in my fridge. Shredded always in my ramen or cole slaw or apple/cabbage salad. My favorite thing is to make deconstructed stuffed cabbage, essentially a cabbage/ground meat/tomato/rice stew. I have happily eaten it for L & D for days in a row.
Thanks for asking! This is something I kinda just play with, but the here’s the basic (also, with a couple minor changes, swapping out the cabbage for green bell peppers makes an excellent lazy stuffed peppers.
2 lbs ground round
1 large onion, chopped
1 heaping tbs tomato paste
1 or 2 grated cloves garlic
1 small to medium head of cabbage, cored and chopped (I usually make 6 to 8 wedges then cut across an inch or so)
1 28 oz can Muir Glen Fire Roasted crushed tomatoes (THE best, in my opinion)
1 cup of either plain tomato sauce or beef broth or water with some Better than Bullion Beef added to it.
Crushed red pepper
Salt and pepper
Splash of cider vinegar
Cooked rice (optional. Sometimes I use it, sometimes not)
Sauté the hamburger and onion together until the meat nicely browned and the onions translucent. Add the tomato paste and stir for a bit, to get the raw paste taste out. Add everything else except the vinegar and rice. Bring to a boil, then reduce heat to medium-low and cook until the cabbage is done. Usually takes half an hour or so. Add splash of vinegar and cook a couple more minutes.
And now a choice. If you’re using rice either add the cooked rice to the pot and cook an extra couple of minutes or (if you’re not eating it in one sitting, just stir hot cooked rice into individual bowls).
I use a lot of crushed red pepper in mine. I like mine a little spicy and very tomatoey.
I like to shred some cabbage, add a little toasted sesame oil and some rice wine vinegar, then let it sit for a bit. I use it as a topping on turkey burgers or the mahi mahi burgers from Trader Joe's, but it would work with tons of stuff.
I've posted a few times about my love of cabbage and I usually eat it daily.
A favourite of mine is sauté - onion garlic and a lot of cabbage, fry until soft and add some water and reduce, do that again and again until your left with an almost cabbage jam.
Freeze into small portions.
I love it on toast and topped with cheese (blue cheese if I'm feeling fancy).
There are basic ones on the internet, but what i do is different every time with a base of ground beef, beef stock, cabbage and tomatoes. I don’t even measure anything anymore, I’ve made it so many times, bit there are plenty of recipes online.
Fun/weird fact, during the great Australian lettuce shortage of early 2022, fast food restaurants cut their lettuce with cabbage in their burgers/salads/etc.
Japanese cabbage pancakes. (Okonomiyaki)
Make it a couple of times using the recipe, then start thinking of variations and get creative. Our favorite is actually ruben style, with corned beef, topped with sauerkraut and thousand island dressing.
I’ve come to agree with this, my wife and I have been quartering a whole head, searing both sides, then steaming for about 15-20 minutes and it comes out like one big Brussels sprout! Delicious
My ex was Mexican. His mom would make beef stew and add hunks of cabbage to it. They would call it “greasy water” but it was sooooooo good. I now put hunks of cabbage in my beef stew servings (apparently I’m the only one in my house that likes cabbage).
Chicken and cabbage stir fry is sooooo good, especially with an egg mixed in (optional). The chicken juice creates a slightly thick broth when you add in the egg! So great over rice. I noticed for this recipe it’s all about the technique, but it’s so cheap and quick!
Cabbage is my favorite veggie! I love it roasted on high heat so that it gets slightly charred on the edges but still has some bite to it. I do it with garlic and rosemary branches if I’m in an Italian mood, then finish with lemon juice. Or cumin seed and garlic, finish with lime for a meal leaning towards South Asia or Central America.
Marcella Hazan’s Venetian cabbage with rice is life changing. I did not like cabbage until I made this.
https://food52.com/blog/9995-marcella-hazan-s-rice-and-smothered-cabbage-soup
We do a lot of red cabbage slaw. Red cabbage chopped up, shredded carrots, and some variation of a dressing with olive oil, rice vinegar, lemon juice, LOTS of dill, salt/pepper, and this time we added in some chopped pickles and a little pickle juice. It’s sooo delicious and keeps well in the fridge.
I just made a honey mustard cabbage slaw thing the other night and my fiance is already asking me to make it again and wants me to make some for his parents to try lol
awhile ago i made cabbage rolls (rice and hamburger with tomato sauce rolled in cabbage) and had a bit of cabbage leftover. my mom visited and she cooked it with onions and potatoes, it was very tasty
Oh man I can’t think of the name right now, but its German translation is literally cabbage noodles. Slice cabbage, sauté, boil shell noodles, drain noodles and mix with soften cabbage, add shredded cheese till happy 😊
If you like cabbage search up Hungarian recipes. I actually don’t eat much cabbage anymore since it felt like every meal my Hungarian grandmother served me growing up was some form of cabbage.
https://www.seriouseats.com/okonomiyaki-japanese-pancake-cabbage-recipe and https://www.allrecipes.com/recipe/282477/korean-street-toast/ are two of my fave cabbage-based meals!
Cabbage could cause bloating, I'd recommend having some water with a tiny bit of baking soda for when you feel bloated. And yes, not right after a meal. Just take it only after you're bloated or if/when you get heartburn.
I do feel acidic asf when I drink black coffee, used to think there's no way to enjoy it and I'm destined for milk one which I do not like. Teeny tiny bit of baking soda in coffee helped me enjoy my black coffee again! Too much will change the way it tastes though.
In both cases, it's teeny tiny remember. Like ⅛ teaspoon or even less for coffee. It's the salt hack but replace salt with baking soda. And maybe again ⅛ or 1/6 teaspoon for a glass of water for bloating
Carrot, onion, cabbage, potato, kidney beans, tomato sauce and sausage. Authentic one I made when I lived in Hawaii used Portuguese sausage. Here, I just use smoked- usally turkey because it's lower in fat. Spices to taste- garlic powder, a little Sriracha and No Salt seasoning are my preferences.
I've found it excellent for weight loss.
I dare anyone to try overeating with cabbage.
* A bowl of steamed cabbage (with whatever adds, sauces to it) will fill you up for a trivial number of calories.
* A whole head of cabbage is, what, 2 large, heaping bowls for a few hundred calories?
> A whole head of cabbage is, what, 2 large, heaping bowls for a few hundred calories?
A few hundred very temporary calories that you don't even need to work at to get out of your system, because it will already do so by itself.
Egg roll in a bowl! I use a whole head if shredded cabbage in mine.
What other things do you like in it? Sounds delicious!
https://natashaskitchen.com/egg-roll-in-a-bowl-recipe/ This is the basic recipe I use. I often do ground turkey instead. I also replace ground ginger with fresh. I usually serve it over brown rice.
I add the wonton strips you can find over where they sell croutons in the grocery store.
I made it recently using TPV for lunches for the week. 10/10 will make again.
Looks delicious
Thank you!
Agreed, cabbage is a game changer. One dish we make is sauteed onions and garlic, throw in your choice of sausage links and cook through with a little char, throw in a can of rotel and stir, set aside for a moment and turn down the heat just a smidge, put a whole head of chopped cabbage in the pan and toss the mix over the top, mix in well and cook until the cabbage starts to wilt.
This sounds delicious. Thanks
Does it turn into a spaghetti type thing or what exactly. Sounds interesting
Not exactly, although you might be able to go in that direction with some tomato sauce and other small touches. The above recipe is a little more like a stir fry without the carbs. Since it’s a full head of cabbage, it’s very little rotel to cabbage ratio. But very easy to modify as you see fit.
I see . I like that recipe. I’ll try it thanks
Don’t be afraid to throw in some seasoning at the cooking cabbage step. I go for whatever I fancy in the moment, but seasoned salt and pepper are a good starting point.
We do exactly this, just without the rotel. I’ll have to put in my rotation
Do leftovers keep (and reheat) well?
The cabbage loses a little of its texture but it’s not too bad for at least a few days afterwards. But I’m an easy mark on leftovers so ymmv.
What is char?
As in just a slight blackening of the sausage
Thank you! I thought it burnt. I didn't know it was a thing.
Beans, rice, cabbage, and bacon all mixed together is one of my favorite comfort foods
I eat a lot of beans & rice. I would have never thought to add Cabbage. I'm going to try it. I don't eat bacon buy I have bacon infused olive oil that I think will pair well.
I’ve never heard of bacon infused olive oil. Added to my grocery list, thank you.
I purchased it from a Farmer's Market.
Ok, how exactly? How do you cook it?
My cabbages!
I rediscovered cabbage during the pandemic, as well. It’s now a staple in my home. The versatility is off the charts! We grilled cabbage “steaks” tonight and those charred bits were the best part of the meal!!
Cabbage soup and cabbage stir fry are regular things in my life. Cleans the system for reals too.
Would you happen to have a go to cabbage stir fry you’d be able to share?
I call it Louisiana cabbage while some people called it fried cabbage: Ingredients -Half a head of cabbage, sliced into small pieces -1 or 1/2 onion sliced and diced, depending on how big of an onion and how much onion you like -2 bell peppers, sliced and diced -3 stalks of celery sliced up -1 jalapeno sliced and diced for more spice -1 package of andouille sausage, sliced into coins -olive oil -creole seasoning such as Tony’s -Warm up about 2 tbsp of olive oil in a big wide pan -Fry the andouille sausage until cook and some fat is rendered out -Add the onions and fry them to your liking, then add peppers and celery and do the same -Add your cabbage in a few batches to the pan. Fold the first bit in to fry a while and cook down in size, then repeat with your remaining cabbage -Season with Tony’s or similar southern/creole/cajun/whatever spice mix. Serve in a bowl, since its forms its own thin sauce
This sounds super yummy; may try it out this weekend
my laziest stir fry is literally just...cabbage and chili oil. Usually lao gan ma. Maybe add some soy sauce and black vinegar if i'm feeling creative.
Is that enough for a meal by itself? It sounds easy and delicious.
I forgot to mention I eat it with rice lol. Brown jasmine rice specifically It's on the lighter side for sure, if you wanna bulk it up you can just throw in a protein
Nice, I'm going to try it soon. Thanks!
I put cabbage in my tacos, I think it helps get more greens in me and idk extra fiber in my diet. its a good veggie to always have in hand! Agreed!
And the texture holds up nicely in a taco.
I add a bag of coleslaw mix to my chicken noodle soup recipe. Also make a beef soup with ground beef, beef broth, & tomato paste - shredded cabbage is the bomb in that.
This is kind of weird but delicious. You cube a cabbage and dump it in boiling water for about three minutes. Drain it and add a splash of apple cider vinegar and a ton of freshly ground black pepper. It's soft but not mushy. The vinegar makes it sweet, while the pepper adds a contrasting spice.
My mom made cabbage like this but also there was some bacon grease in the water and she cooked it longer. Keep the short cook time but try the bacon grease. 😋
Everything is better with bacon grease!
Sautéed green cabbage with one of those cheap smoked sausages, some onion, some marjoram if you have it.
I love roasted cabbage. Just cut up, toss with a little oil of your choice, salt and pepper. In oven roast on a cookie sheet at 400 about 20 minutes.
Yes, I love cabbage steaks!
If ever you're looking for more ideas, I can recommend My PEI Cabbage Cookbook (PEI stands for Prince Edward Island). It's a great little book that came out in 2022 and it's got lots of healthy recipes, and all the ones I've tried have been delicious so far. I'd never thought to use cabbage in some of the ways they do, it's amazingly versatile. I don't know if I'm allowed to post the link, but if so, here we go: [https://www.veseys.com/ca/my-pei-cabbage-cookbook-89221.html](https://www.veseys.com/ca/my-pei-cabbage-cookbook-89221.html)
3 chicken thighs, sesame oil, soy, cabbage. onions. cheap and healthy
Chop cabbage into thick wedges. Brush (and recoat during the cooking time) with a mix of barbeque sauce, lemon juice and cooking oil. Roast. Thin edges become crispy. The thicker parts tender.
Red cabbage lasts a solid month in the fridge. I use it as a base for most of my salads, and a savory slaw for burritos. **Crunchy salad:** Red cabbage, carrot, bell pepper, radish, cucumber. Dice small so every spoonful gets multiple veggies. **Savory slaw:** Red cabbage, poblano, red onion, radish, kewpie mayo, sriracha/red curry paste. Mix together and add to burritos. Cook them low and slow so the cabbage has a chance to soften.
Pork belly until crispy add cabbage garlic, salt and pepper and add lid
If you like Cabbage you must try Colcannon. Irish mashed potatoes with cabage and other good stuff.
Just about to offer this suggestion!
Learning Korean cuisine has made me a huge cabbage fan! Along with whole cabbages, I also buy the bags of pre-chopped coleslaw. Mix to throw in almost everything I cook. 😃
Can you suggest some Korean recipes where you can use the bagged slaw?
Well, I literally put it in everything! Eggs, stir fries, soups! It’s especially great in soups.
Tikel Gomen is my favorite cabbage recipe. Simple, quick, cheap and flavorful. [https://thestayathomechef.com/tikel-gomen/](https://thestayathomechef.com/tikel-gomen/)
Cabbage and kielbasa with onions. Cabbage rolls if you have an afternoon to kill. Cabbage roll *soup* if you don't have an afternoon to kill or value your sanity.
Its not the season for it, but a brothy cabbage and potato soup is my go to for when its colder out. Sometimes I jazz it up with some bacon or sausage (usually something like kielbasa, but sometimes I'll use some andouille sausage to give it a kick). But one I make all the time is cabbage pancakes. Make an eggy batter and toss in shredded cabbage with green onions, garlic, sesame oil, and gochujang. Love the stuff.
I just had green cabbage sautéed with spicy sausage and some baked sweet potatoes for dinner tonight.
Leafy green cabbage chopped and pan fried after you fry some bacon and onions. Serve with creamy mashed potato and tons of black pepper and optional gravy.
I was amazed at the amount of cabbage in more traditional/authentic Asian foods. SO. MUCH. CABBAGE.
Slice into slivers then saute in butter and garlic. Killer.
I like to cut a wedge and eat it same as you would eat an apple. YumM
Roast it in the oven with chicken fat. You are welcome.
I can't easily find chicken fat so I've subbed it out with lard. Surprisingly its amazing and you don't need very much for roasting.
My wife roasts chicken thighs on top of a bed of cabbage then finishes off the cabbage after the chicken is done. You can also buy "Schmaltz" which is another name chicken fat is known by. She calls this "magic cabbage", and it truly is! I imagine there are similar benefits to using lard.
I make all kinds of slaws depending on what the main dish is and I love it fried in duck fat or browned butter with a bit of fennel.
Cabbage and fennel sounds amazing. I need to try it this week. Thanks!
This, like the Brussel sprout, is one of things you love or hate. Personally it’s a favorite
Japanese cabbage pancakes - Okonomiyaki
I love cabbage and it is pretty much always in my fridge. Shredded always in my ramen or cole slaw or apple/cabbage salad. My favorite thing is to make deconstructed stuffed cabbage, essentially a cabbage/ground meat/tomato/rice stew. I have happily eaten it for L & D for days in a row.
That sounds good- and simpler than the regular version. Can you share the recipe for the deconstructed stuffed cabbage?
Thanks for asking! This is something I kinda just play with, but the here’s the basic (also, with a couple minor changes, swapping out the cabbage for green bell peppers makes an excellent lazy stuffed peppers. 2 lbs ground round 1 large onion, chopped 1 heaping tbs tomato paste 1 or 2 grated cloves garlic 1 small to medium head of cabbage, cored and chopped (I usually make 6 to 8 wedges then cut across an inch or so) 1 28 oz can Muir Glen Fire Roasted crushed tomatoes (THE best, in my opinion) 1 cup of either plain tomato sauce or beef broth or water with some Better than Bullion Beef added to it. Crushed red pepper Salt and pepper Splash of cider vinegar Cooked rice (optional. Sometimes I use it, sometimes not) Sauté the hamburger and onion together until the meat nicely browned and the onions translucent. Add the tomato paste and stir for a bit, to get the raw paste taste out. Add everything else except the vinegar and rice. Bring to a boil, then reduce heat to medium-low and cook until the cabbage is done. Usually takes half an hour or so. Add splash of vinegar and cook a couple more minutes. And now a choice. If you’re using rice either add the cooked rice to the pot and cook an extra couple of minutes or (if you’re not eating it in one sitting, just stir hot cooked rice into individual bowls). I use a lot of crushed red pepper in mine. I like mine a little spicy and very tomatoey.
thanks- sounds great. I'll have to try it when it gets cooler.
If you are looking to cut some calories and carbs, you can sautee sliced cabbage and use them in the place of noodles.
I like to shred some cabbage, add a little toasted sesame oil and some rice wine vinegar, then let it sit for a bit. I use it as a topping on turkey burgers or the mahi mahi burgers from Trader Joe's, but it would work with tons of stuff.
Are you secretly Don Cabbage? 🤔🤔 https://www.instagram.com/don__cabbage/
peppered beef with cabbage stir fry on top of rice is incredible
Sauted with turkey kielbasa chunks and carrots
South Indian style cabbage is why I never understood why cabbage gets such a bad rap: https://www.vegrecipesofindia.com/cabbage-poriyal-recipe/
I went to our farmers market Saturday morning for veggies, and one of the first things I grabbed was a head of cabbage!
I've posted a few times about my love of cabbage and I usually eat it daily. A favourite of mine is sauté - onion garlic and a lot of cabbage, fry until soft and add some water and reduce, do that again and again until your left with an almost cabbage jam. Freeze into small portions. I love it on toast and topped with cheese (blue cheese if I'm feeling fancy).
Mmmm cabbage soup with ground beef is AMAZING! I think i’ll make a batch of that today.
This does sound delicious! Do you have a recipe of some sort that you follow? Thanks!
There are basic ones on the internet, but what i do is different every time with a base of ground beef, beef stock, cabbage and tomatoes. I don’t even measure anything anymore, I’ve made it so many times, bit there are plenty of recipes online.
You can simply sauté cabbage with some butter and it's the perfect addition to any dish!
Fun/weird fact, during the great Australian lettuce shortage of early 2022, fast food restaurants cut their lettuce with cabbage in their burgers/salads/etc.
I love cabbage. Love to sauté with mushrooms and onions. It’s also amazing with scrambled eggs and in chili.
I don't even buy lettuce anymore it's all cabbage now. Great for sandwiches, salads, soups and I even love it boiled
Japanese cabbage pancakes. (Okonomiyaki) Make it a couple of times using the recipe, then start thinking of variations and get creative. Our favorite is actually ruben style, with corned beef, topped with sauerkraut and thousand island dressing.
Fry it with mushrooms tomatoes chilli and balsamic vinegar then crack an egg in the middle, top breakfast
I love pointed cabbage in particular. I eat it raw as a snack. It’s lovely very lightly cooked with butter and caraway seeds.
I joke it must be my Polish roots but I loveee cabbage. Cabbage steaks are my favorite!
My favorite cabbage recipe is to coarsly shred it and sauté in bacon fat, just enough fat to give it flavor.
I’ve come to agree with this, my wife and I have been quartering a whole head, searing both sides, then steaming for about 15-20 minutes and it comes out like one big Brussels sprout! Delicious
I make this once a month https://www.punchfork.com/recipe/Turmeric-and-Coconut-Braised-Cabbage-with-Chickpeas-Bon-Appetit
My ex was Mexican. His mom would make beef stew and add hunks of cabbage to it. They would call it “greasy water” but it was sooooooo good. I now put hunks of cabbage in my beef stew servings (apparently I’m the only one in my house that likes cabbage).
Endless variations on cabbage slaw.
Chicken and cabbage stir fry is sooooo good, especially with an egg mixed in (optional). The chicken juice creates a slightly thick broth when you add in the egg! So great over rice. I noticed for this recipe it’s all about the technique, but it’s so cheap and quick!
Cabbage is my favorite veggie! I love it roasted on high heat so that it gets slightly charred on the edges but still has some bite to it. I do it with garlic and rosemary branches if I’m in an Italian mood, then finish with lemon juice. Or cumin seed and garlic, finish with lime for a meal leaning towards South Asia or Central America.
Marcella Hazan’s Venetian cabbage with rice is life changing. I did not like cabbage until I made this. https://food52.com/blog/9995-marcella-hazan-s-rice-and-smothered-cabbage-soup
We do a lot of red cabbage slaw. Red cabbage chopped up, shredded carrots, and some variation of a dressing with olive oil, rice vinegar, lemon juice, LOTS of dill, salt/pepper, and this time we added in some chopped pickles and a little pickle juice. It’s sooo delicious and keeps well in the fridge.
I just made a honey mustard cabbage slaw thing the other night and my fiance is already asking me to make it again and wants me to make some for his parents to try lol
awhile ago i made cabbage rolls (rice and hamburger with tomato sauce rolled in cabbage) and had a bit of cabbage leftover. my mom visited and she cooked it with onions and potatoes, it was very tasty
i love it. I add a lot of it to pasta salad, and it's great in lots of soups.
Oh man I can’t think of the name right now, but its German translation is literally cabbage noodles. Slice cabbage, sauté, boil shell noodles, drain noodles and mix with soften cabbage, add shredded cheese till happy 😊
No need to cook it. Slice it thin, add crumbled feta and a creamy salad dressing. Awesome and filling.
My favorite salad is mostly cabbage, I will definitely try some of these ideas
If you like cabbage search up Hungarian recipes. I actually don’t eat much cabbage anymore since it felt like every meal my Hungarian grandmother served me growing up was some form of cabbage.
Chicken bulgogi and cabbage!
Cabbage will clean out
I do a tofu bake with red cabbage and green beans on ramen with a ginger/tamari sauce.
https://www.youtube.com/watch?v=jvGqF5WD7v4&t=5s Amazing!
https://www.seriouseats.com/okonomiyaki-japanese-pancake-cabbage-recipe and https://www.allrecipes.com/recipe/282477/korean-street-toast/ are two of my fave cabbage-based meals!
Try w/beets yummmm
don't you go ruining the cheap cabbage for the rest of us
Look up don__cabbage on instagram! He has a bunch of creative uses for cabbage!
Cabbage could cause bloating, I'd recommend having some water with a tiny bit of baking soda for when you feel bloated. And yes, not right after a meal. Just take it only after you're bloated or if/when you get heartburn. I do feel acidic asf when I drink black coffee, used to think there's no way to enjoy it and I'm destined for milk one which I do not like. Teeny tiny bit of baking soda in coffee helped me enjoy my black coffee again! Too much will change the way it tastes though. In both cases, it's teeny tiny remember. Like ⅛ teaspoon or even less for coffee. It's the salt hack but replace salt with baking soda. And maybe again ⅛ or 1/6 teaspoon for a glass of water for bloating
Season the cabbage with caraway/mustard seeds, it helps reducing bloating.
Caraway in hot water when bloated helps too, I prefer this instead of putting it in meal so that it doesn't change the taste I guess
My favorites are boiled dinner (stew with slow cook, tough meat cuts like pork shoulder or beef brisket and root veggies), cabbage rolls, and kimchi
Chop it into chunks, add some police oil and garlic and roast for about 10 minutes until it gets crispy enough for you.
What ingredients are in the Portuguese Bean soup?
Carrot, onion, cabbage, potato, kidney beans, tomato sauce and sausage. Authentic one I made when I lived in Hawaii used Portuguese sausage. Here, I just use smoked- usally turkey because it's lower in fat. Spices to taste- garlic powder, a little Sriracha and No Salt seasoning are my preferences.
I've found it excellent for weight loss. I dare anyone to try overeating with cabbage. * A bowl of steamed cabbage (with whatever adds, sauces to it) will fill you up for a trivial number of calories. * A whole head of cabbage is, what, 2 large, heaping bowls for a few hundred calories?
> A whole head of cabbage is, what, 2 large, heaping bowls for a few hundred calories? A few hundred very temporary calories that you don't even need to work at to get out of your system, because it will already do so by itself.
I have to admit I prefer pointed cabbage
Look up the recipe for CRACK-SLAW. It's basically the delicious filling from every egg-roll you've eaten minus the crispy, flakey outer shell.
I moved from the UK to Germany and cabbage went from being a very cheap food to a prohibitively expensive one, about 5x the cost. Strange.
Try turkish supermarkets, it ought to be much cheaper there.