Fabulous Ways to Use Cabbage

March 21, 2010 2 Comments | Disclosure

After Cathy pointed out that she had NO IDEAS for using cabbage our Fabulous readers chimed in and gave us some fabulous ideas! Turns out Cabbage is pretty good for you too! Click here for full nutritional facts.

I throw it in a skillet with lots of different things, it really takes on other flavors well. Fried cabbage with a little butter and salt and pepper is really good. I chop it up and throw it in the food processor with my homemade salsa. It also goes good boiled with all the cheap corned beef this month (and we LOVE corned beef brisket). Make coleslaw for leftover corned beef sandwiches too. ~Sheena


I shred it and cook it with hamburger and then put it in sloppy joes or spaghetti. No one ever knows. My favorite is cabbage cooked with bacon. Cook the bacon, take it out of the pan and then cook the cabbage with the bacon grease and then add the bacon again. Not the healthiest but it sure is good! ~Michelle

Sheena is right. Cabbage is great in the skillet. You just take some chopped cabbage, plus whatever leftovers you have in the fridge, cook it up in a skillet and roll it up in a tortilla. It’s how we get through little league season, because tortillas travel well to ball games, which always start exactly at dinner time. ~Carol

I like to fry cabbage in a bit of olive oil and butter then add sliced onions. Don’t forget the salt and pepper and some garlic powder. Cook on med heat until cabbage is wilted (it will wilt down to about 1/2 of the original size) then turn up the heat a bit to get a nice browning. Yummy we have it a couple times a month here. ~Jen

You can saute it in butter, salt, pepper, and lemon juice which is fine on its own, or you can then add some egg noodles and poppy seeds and maybe a little white wine and you have a great side dish. It’s also great as a basic stir-fry veggies, with almost any kind of Asian sauce you want on it, and of course, it’s usually the main veg in egg rolls. You can also make cole slaw, of course, and the topping for fish tacos (I mix cabbage, mayonnaise, and my home-canned corn relish for a quick, very easy and healthy Mexican-ish side dish or topping for tacos). Cabbage rolls are good, although a little more time-consuming than I’m usually willing to do. You can also make cabbage pie, which is sauteed cabbage and other things topped with a biscuit-sort of dough. If you want a recipe for that, I can give you one. That’s especially good with bacon in it, perhaps some of the cheap Oscar Meyer bacon this week. We also chop it up and add it to ramen or any kind of instant noodles, since it can cook in the same time as the noodles and adds a least a little something healthful to them. I could go on and on…we almost always have cabbage in our crisper. ~Julie

One way my mom got us to eat cabbage as kids was in Cabbage and Cheese Soup…has carrots, onion, cabbage, potatoes, all in a thick creamy cheesy base… and whatever I don’t use, I chop up and freeze till I make it again (probably would only work to freeze it as long as you planned on cooking the tar out of it. May not be good to freeze and then try to use in stir-fry, I’ve never tried though. I would think it would loose the ideal “tender-crisp” stir-fry texture:)—anyway
My kids love cabbage cheese soup and ask for it by request sometimes :) ~Rachel

Oh, I make a beef-and-vegetable soup with cabbage, too, and a tomato base. It’s one of my favorite soups. I do a lot of canning in the summers, too, and I use cabbage for some things then (chowchow and homemade sauerkraut, both of which are seriously delicious) but I grow the cabbage for those rather than buy it. ~Julie

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Comments

  1. Ann Wilson says:

    Fish Tacos!!! Just like the bang bang tacos at Bonefish: bread and fry tilapia, slice and put in white corn tortillas with cabbage, mango, and sauce (1/2 cup mayo to 1/2 cup sweet chili sauce, a bit of sriracha, and rice vinegar) SO GOOD!

  2. A favorite of my husband’s is Cabbage Braid:

    Brown 1/2 lb. ground beef with onions, salt, pepper. Add about 4 cups shredded cabbage and continue cooking until softened. Roll out loaf of bread dough flat and fill center with beef/cabbage mixture. Top with swiss or american cheese. Cut slits on sides of the bread dough and fold them across the top to enclose the mixture in a “braid”. Bake at 350 until the bread is golden brown on top.

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