ANSWERS: 23
  • Corned beef and cabbage. That's all I know. But mmmm:
  • Okonomiyaki. They are a kind of pancake-thing from japan. Absolutely awesome.
  • I really enjoy Sweet and Sour cabbage soup
  • I normally wouldn't eat it, but there is a Jamaican restaurant I eat at that puts cabbage on top of their Jerk Chicken and Brown Stew Chicken. It works for me :-)
  • We use cabbage a lot. My wife includes it in all sorts of Thai stews. But recently we've hit on a real easy way to add it to a meal. Cut some cabbage wedges and steam them till they are just tender. Prepare your favorite pasta and marinara sauce. Pour the marina over the pasta and the cabbage. Delicious and nutritious.
  • made corned beef today...boiled some yukon gold potatoes in the cooking liquid from the corned beef and then finely sliced up a head of green cabbage and did a light saute on that. When the potatoes were done, mashed them with a bit of the cooking liquid and added the cabbage...i had found a recipe for Red Potato Colcannon...basically just mashed potatoes mixed with sauteed cabbage...it was actually quite good!
  • Eat cabbage several different ways. It is great shredded with grated carrots, onions, and a dressing of 1/2 mayonnaise and 1/2 sour cream (optional add sweet peppers and kale or lettuce. Try chopped cabbage, chopped onions, boiled with German sausage some of your favorite spices. Cabbage chowder: sliced carrots, caraway seed, cream of celery soup, chopped cabbage. Stuffed Cabbage: make a meat stuffing mixture like you would put inside a turkey, cut the core out of a head of cabbage, and immerse it in boiling water briefly, begin to peel off the leaves and line a loaf pan with them. When all the leaves have been used, put the meat stuffing inside, and place in the oven at 300 degrees for about 2 hours.
  • cole slaw
  • Corned beef and. . . Then stuffed. Polish food is so sexy!
  • I like it in stews ect but i also like it boiled ,add salt and pepper and mash it up with some butter its gorgeous with the sunday roast.
  • I'm an old fashioned person, of German heritage, so my favorite use of cabbage is sauerkraut. Homemade is so much better than store bought. It's a lot of work, and takes time "work" but it's so worth it.
  • you saw that too?? lol i was like omg 19 cents?? theres this spicy cabbage that i bought at a russian store..it was delicious..we usually shred it and soak it in brine..for salty cabbage..its really good also my mom fries it with tomato paste and some herbs and mixes meat into the equation..its good too and..she shreds it..cuts up dill..adds oil salt pepper vinegar..and theres a delicious salad
  • I like to finely shred it and stir fry in a little oil with salt & pepper
  • What You Need 3 slices bacon, cut into thirds 1/3 cup vegetable oil 1 tsp. salt, or to taste 1 tsp. ground black pepper, or to taste 1 head cabbage, cored and sliced 1 white onion, chopped 1 pinch white sugar What You Do Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
  • Ingredients: 6 large spring onions 2 medium green peppers 3 carrots 300 g mushrooms 1 bunch of celery 1 large cabbage 12 tsp bouillon powder dissolved in 3 litres of water 1 tsp curry powder , optional Method: Slice the spring onions, put in a pot and start to saute with cooking spray. Add the tinned tomatoes. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot. If desired, add curry powder. Mix 12 teaspoons of bouillon powder with 3 litres of water, add to pot, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper
  • Sweet and Sour Red Cabbage 1/4 cup (1/2 stick) butter 1 2-pound red cabbage, thinly sliced (about 12 cups) 6 Tbsp sugar 2/3 cup *balsamic or apple cider vinegar -Melt the butter in a large pot over medium heat. -Add cabbage and sauté until slightly wilted, about 5 minutes. -Add sugar, toss to coat evenly. -Add vinegar and 1/2 cup water. -Cover and simmer until cabbage is tender, stirring often, about 30 minutes or so. If it gets too dry add water a little at a time until the cabbage is tender. -Add sea salt and fresh ground pepper to taste. Great with grilled bratwurst & spicy brown mustard!-and a mug of beer :-)
  • Cabbage Soup Ingredients: 6 large spring onions 2 medium green peppers 3 carrots 300 g mushrooms 1 bunch of celery 1 large cabbage 12 tsp bouillon powder dissolved in 3 litres of water Method: Slice the spring onions, put in a pot and start to saute with cooking spray. Add the tinned tomatoes. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot. Mix 12 teaspoons of bouillon powder with 3 litres of water, add to pot, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper Cabbage Soup 1 tablespoon extra virgin olive oil a big pinch of salt 1/2 pound potatoes, skin on, cut 1/4-inch pieces 4 cloves garlic, chopped 1/2 large yellow onion, thinly sliced 5 cups stock (see head notes) 1 1/2 cups white beans, precooked or canned (drained & rinsed well) 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons more good-quality extra-virgin olive oil for drizzling 1/2 cup Parmesan cheese, freshly grated Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)... Serve drizzled with a bit of olive oil and a generous dusting of cheese. Cabbage and Sausage Soup Ingredients 2 tablespoons olive oil 1 1/2 lbs Italian sausage, hot or mild 2 white onions, sliced 4 cloves garlic, thickly sliced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup sun-dried tomato, chopped 1/2 cup white wine 1 1/4 lbs cabbage, thinly sliced 6 cups chicken stock 6 slices garlic toast Directions 1In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes. 2Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes. 3Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes. 4Stir in the wine and cook 2 minutes. 5Add cabbage, reserved sausage and chicken stock. 6bring to a boil, reduce heat and simmer 15 minutes. 7.To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top. Cabbage and Pasta Soup Ingredients 1 head cabbage, cut into hunks 1 tablespoon olive oil 5 ounces pasta shells (any type small pasta) 3 cups chicken stock Directions 1Heat oil in big stock pot. 2Add cabbage and cook for 2 minutes. 3Add chicken stock. 4Simmer for 30 min. 5With the lid on. 6Add pasta,continue cooking for 15 minutes until pasta is done. Cabbage Beef Soup Ingredients 1 1/2 lbs stewing beef or 1 lb ground beef 1/2 head cabbage 6 carrots, sliced round 2 small onions, chopped 6 medium potatoes, peeled and diced 1 (29 ounce) can stewed tomatoes 1 (46 ounce) can tomato juice 1 (15 ounce) can kidney beans 1/4 cup sugar (I use 1/2 that) Directions 1.Cook beef or ground meat till done; drain fat off and set aside. 2.In a large stewing pot (6 quart or larger) put the water, cabbage and carrots. 3.Cook about 20 minutes. 4.Then add beef, onions and potatoes. 5.Cook till almost done. 6.Add remaining ingredients and cook till done, about 15 more minutes.
  • Saute it with olive oil and garlic.,
  • Sour cabbage rolls. Yumm!
  • I miss my mom's cabbage rolls. Come to think of it I miss all her cooking. Hahaha!
  • Cabbage and Cornbeef , the poor mans meal...Can't go wrong with that lol
  • Ginger sauteed cabbage. 1 head of napa cabbage, 2 chopped garlic cloves, black sesame seeds, a tbsp of tamari, a tbsp of toased sesame oil, 2 inch knob of sliced & peeled ginger, & I just add in some chopped up carrots.
  • Haluski for regular cabbage and cabbage cucamonga for red cabbage.

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