MovieChat Forums > General Discussion > What to do with a head of cabbage?

What to do with a head of cabbage?

posted 7 years ago by Catbookss (13664)
76 replies | jump to latest

It's about to go south. Originally I bought it to be thinly sliced and used in fish tacos, however now I'm out of tortillas and fish.

I used some of it a few days ago in a soup made of the carcass of a roasted chicken and other things, which was delicious. But now I'm left with the remains, which is most of it, and haven't a clue what do to with it.

Bear in mind I don't like coleslaw, or at least not traditional American coleslaw, although someone (either Db or GoDewey) mentioned a lime and something coleslaw, which sounded promising. I like savory, not sweet (unless we're talking dessert).

On hand I have a tomato, both yellow and red onions, as well as green (scallions), some frozen mixed seafood, a frozen beef steak, one small potato, some cilantro I don't *think* had entirely gone bad, tahini sauce (what a misnomer, it's thick and not at all sauce-like), some chicken and cranberry pre-made salad from Trader Joe's, and that may be about it. Oh, a jar of tomato, basil and garlic spaghetti sauce, plus a package of garlic/basil linguine pasta, and some eggs.

I can't figure out how to put these ingredients together to make something not just edible, but decent.

Can you?

Come on Dazed and Godewy. I'm looking in particular at YOU! But of course anyone else is more than welcome to chime in :)

[–] MissMargoChanning (6630) 7 years ago

We like it fried with other vegetables like green peppers and tomatoes. It's a nice vegetable side dish.

[–] kspkap (13056) 7 years ago

Sounds yummy! She could throw in the potato which should be diced.

[–] MissMargoChanning (6630) 7 years ago

Yes! I add potatoes too sometimes. If I have left over ham, I'll cube it and add that too. You have a whole meal.

[–] kspkap (13056) 7 years ago

Cat, you have the ingredients for a vegetable beef soup! I always add cabbage to my veg. soup. Thaw and brown your beef steak. Set aside and sauté yellow onions with celery until tender. (don't brown). Add the beef along with a can of diced tomatoes or the smashed lonely tomato. salt & pepper. plus 1 qt. water. Simmer until all are tender. Add a bag of frozen mixed veggies or whatever you have. Simmer until veggies are tender, add the finely chopped cabbage and cubed potato. Or you could prepare a small pot of minestrone adding garlic, basil, oregano, and pasta. Minus the potato. Also, you can do what most do with cabbage....cook with a small amount of water, butter, salt & pepper. I understand fried cabbage is delicious...never made it so cannot aver to the result.

BTW, you almost lost me with the thought of fish tacos! No way, no how!

[–] Catbookss (13664) 7 years ago

Sounds, good, Ksp! But I have no celery, dice tomatoes, frozen veggies, basil, or oregano. I do love soup, and used what I could in a chicken stock soup, but still have nearly a head left over!

Right now, between your and MissMargo's suggestions, I'm thinking sauté as much cabbage as I can with onion and garlic, add the seafood mix, then make jasmine rice with curry (forgot to mention I have both of these things on hand), some chicken stock (boxed), pour seafood mix and cabbage mixture over the rice. That's the best I can come up with! Maybe dice the tomato and add to cabbage/onion/garlic sauté.

I suspect there's still too much cabbage to use it up, but maybe this will use *most* of it up. *crosses finger*

Unless someone else has any better ideas? Still too early for dinner here.

[–] kspkap (13056) 7 years ago

As a suggestion for the future which could answer the question "What can I do with this?" I always have on hand a frozen bag of each: chopped onion, chopped bell pepper, and a chopped mixture of onion, celery with red & green peppers. Also, in my frig are every flavor of Better Than Bouillon, along with a jar of minced garlic in oil. I never bother with garlic bulbs. I keep cans of diced or stewed tomatoes and tomato sauce in my pantry. With these items you can create simple, but delicious dishes such as omelettes. Of course you have to have the eggs to "break an egg"! :)

[–] Catbookss (13664) 7 years ago

I almost always have a fresh onion on hand, but celery, as you know, can go bad, so a frozen mixture sounds like a good idea.

Not sure if we have Better Than Boullion available here. I've never seen it in the grocery stores. I don't mind smashing and peeling fresh garlic, since I use it so often. Sometimes I do buy cans of diced or stewed tomatoes, because you never know. Likewise with cans of beans. Generally, though, I prefer to buy fresh foods, if possible.

I always do have eggs on hand! Well, 99% of the time anyway. I couldn't figure out a way to use cabbage with eggs that sounded appealing though :D

[–] kspkap (13056) 7 years ago

Look for the Better Than Boullion in the soup aisle. The product began with the simple flavors: beef, chicken and ham base. It has expanded to the point of a Lobster Base! The Roasted Turkey Flavor is delicious. Not only is there plain Chicken, they've added Roasted Chicken. Au Jus is another flavor. I have 6 or 7 flavors in my meat drawer.

[–] godewey (16472) 7 years ago

You already have some great suggestions.
Yes cilantro lime coleslaw is the shit. You can make as limey or cilantro has you want. I usually switch it up depending
on what I'm cooking.

You definitely can make a stir fry with the mixed seafood or the beef or just veggies.
You could also roast it along with some onions, scallions, tomato and potato.
You could make a variation of pizzocheri with the pasta. This would be good if you had some garlic. It might even be
good with the spaghetti sauce. I have never done it this way but it could be good.

[–] Catbookss (13664) 7 years ago

Okay, so it was you who had the cilantro lime coleslaw? I hate regular coleslaw, so how do you make your lime/cilantro coleslaw?

I don't think I'm going to be able to use up the whole head with the sauté, unless I overdo with cabbage, so tips on what else to do with it are appreciated.

I do have two bulbs of fresh garlic (is there any other kind worth having?).

[–] godewey (16472) 7 years ago

You can use either mayo or miracle whip
apple cider vinegar or rice vinegar
sugar
garlic
lime juice and zest
sweet chile sauce
carrots
cabbage
cilantro
onion
cream or half an half
salt and pepper

Some of these are optional. I tend to try different variations
You don't necessarily need cream or half and half. Just makes it more creamy
carrots are more for show than anything
sweet chile sauce is not needed but is really good
The two main things I've found is the lime zest. You use the juice but sometimes the taste gets lost.
The zest is the key to the lime flavor. The more you use the more lime you will taste. Makes sense right.
Also I like to chop the cilantro and mix it in after i add the sauce. I've found some times the taste gets
cut down by all the acidity. So I like to keep some on hand and put on top before it's served.

You could just cut it half. Roast or saute half and coleslaw the rest.

[–] Catbookss (13664) 7 years ago

I'm not a fan of sweet things, unless dessert is involved, so will pass on the Miracle Whip, sugar, rice vinegar, and the cream or half and half because it sounds like it just adds extra calories.

But I have almost all the other ingredients, and it sounds great! I love lime and (a hint of) chili, and have both of them on hand. Tomato, which I also have, sounds like it'd be a good addition to the mix.

I'll keep your tip in mind, about adding the chopped cilantro last.

Is this one of those things that tastes better the next day, after having a chance for the different flavours to intermingle and, for lack of a better word, marinate?

[–] godewey (16472) 7 years ago

The sugar basically is used in conjunction with the vinegar. Takes some of the edge off.

I don't think there is any difference in taste. I have found it does tend to "dry" out a little the next day.
Sometimes I will add a little more mayo, cream or whatever to cream it up again.
But you may not have to. Let me know how your version turns out.

[–] Catbookss (13664) 7 years ago

I can do the mayo, as long as it's not Miracle Whip.

I'm really liking the idea of lime cilantro cole slaw! Sounds mouth-watering.

But first I'll do the cabbage, onion, garlic, tomato stir fry over curried jasmine rice. Wait! I just remembered I have a package of chicken legs that's on its last legs (groan), so I'll cut them up in the stir fry instead of the frozen seafood, which is already frozen and will last a lot longer.

Tomorrow, lime/cilantro/chili cole slaw for lunch :)

[–] godewey (16472) 7 years ago

Sounds amazing.
Sounds like you're ready for your own show.
We could all do guest spots.
Dazed would get a whole week to herself. She's that good.

[–] [deleted] 7 years ago

What is this miracle whip?

Edit- never mind I googled it,I thought it was like a vanilla pudding thing which would have been gross in coleslaw.
It kind of looks like an egg free Mayo I've seen.

[–] croft_alice (12180) 7 years ago

It's a salad,dazed.

[–] [deleted] 7 years ago

I don't think so.

[–] croft_alice (12180) 7 years ago

You can check it,if you want.

[–] [deleted] 7 years ago

I have done thanks.

[–] croft_alice (12180) 7 years ago

You welcome.

[–] [deleted] 7 years ago

And it isn't a salad!

[–] MissMargoChanning (6630) 7 years ago

Miracle Whip isn't a salad dressing, croft, It is a salad dressing. It comes in a jar and it is like mayonnaise. you can use it to spread on your bread when making sandwiches or you can use it in salads.

[–] croft_alice (12180) 7 years ago

Well,MissMargo,in this parts we have another name for this.

[–] MissMargoChanning (6630) 7 years ago

Well, croft, what's the name for it? Don't keep me in suspense.

[–] croft_alice (12180) 7 years ago

Eggplant salad,MissMargo.

[–] godewey (16472) 7 years ago

A little sweeter a little tangier. A little more unhealthy.
That's what makes it so good. Most of the time we use on sandwiches.

[–] [deleted] 7 years ago

I'm not a huge fan of mayo,I just like a tiny bit in tuna or egg salad.

I love vinegary things,preferring vinaigrette dressings to mayo.Do you have Pizza Express in the US? They do a dressing that I adore.

You're coleslaw sounds lovely though,lime and coriander are a match made in heaven.Do you like Thai green curry?

[–] godewey (16472) 7 years ago

I prefer vinegar dressing too.
I also use the miracle whip on grilled cheese once in awhile.
Sometimes on the outside of the bread. Good with a gouda or Havarti cheese.
I'm not familiar with Pizza Express.

Last batch I made I went a little crazy with the lime.
I haven't had Thai green curry. Not a hug Thai fan.

[–] actionkamen (23176) 7 years ago

Italian dressing is the best.

[–] db20db (16228) 7 years ago

It doubles as a great marinade.

[–] Catbookss (13664) 7 years ago

My favourite dressing is made by Girard's. All of them are excellent, but my very favourite is their Champagne dressing. Comes in regular or light. I buy the light version because I can't tell the difference between the two.

A close second is Bernstein's caesar dressing. It's vinegary, not creamy.

And both do make excellent marinades.

[–] Catbookss (13664) 7 years ago

Ooo, that would be fun, a MC cooking show! I agree, Dazed should get a week to herself.

As I was saying to Naps, it turned out okay, but I added too much salt and it needed something like a kick of grated ginger and mushrooms to make it actually good.

[–] Catbookss (13664) 7 years ago

I made it tonight, and it's a winner!

Forgot to add chopped tomato, so it was lime zest and juice, minced garlic, finely sliced cabbage, apple cider vinegar, a bit of coconut oil to cut the vinegar, dash of lime/chili spice, salt, pepper, green onions, and a small amount of mayo, plus a good helping of cilantro.

Delicious!

I definitely foresee more cabbage in my life, thanks to your recipe.

[–] godewey (16472) 7 years ago

That's great Cat. I'm glad you liked it.

Cool thing is goes with almost everything.
I've eaten with beef,pork, chicken and it's great with fish. Especially in a fish taco.
I've also put on sandwiches and of course it's awesome in a burrito.

[–] db20db (16228) 7 years ago

To me seems like a great topper on a Memphis style pulled pork bbq sandwich.

[–] godewey (16472) 7 years ago

It really is. Anytime I smoke a pork butt this what I make.
It goes especially well with pulled pork. It mixes with the smokey flavor and the bbq sauce.
Delicious.

[–] db20db (16228) 7 years ago

Sounds as if you've got Memphis style down pat.

[–] godewey (16472) 7 years ago

I'm not going to win any awards but I've never had any complaints.
That's the main thing.
I get kind of anal when I cook. Especially if it's something new.
I'm constantly asking people did you like it ? How was the texture? I'm sure they get sick of
listening to me.
I figure this is the best way to know if it's good or not.
Everybody says -oh, it's so good. I'm sure a lot of it is them being kind.
But they do keep coming back for more.
I love cooking. Just hate the damn dishes.

[–] db20db (16228) 7 years ago

I haven't either but I've had some memorable compliments. It's only a natural expectation to have one's cooking enjoyed.

I tend to get into my, what I consider as, " cooking projects," more so in the fall and winter months because I really enjoy comfort foods. Plus, they stock my freezer for the winter. I never follow a recipe to the letter but always make some sort of a variation.

[–] godewey (16472) 7 years ago

That's what food should be about comfort and enjoyment.

I'm with you. Find a good base recipe then make it your own.

I don't know about you but I'm a sloppy cooker. I usually make a mess.
I have stuff flying everywhere and I use an obscene number of dishes and utensils.

[–] db20db (16228) 7 years ago

It's inevitable that a good cooking project is going to be messy, leaving in its wake a diversity of dirty dishes.

[–] Catbookss (13664) 7 years ago

I'm the same way, never following a recipe to the letter. Adding your own touches is the fun, creative part of cooking, and I love experimenting.

The down side is, I can never exactly duplicate anything I make. Years ago I made a killer beef soup, and a bouillabaisse, and have never been able to make either quite as good again.

[–] godewey (16472) 7 years ago

"I can never exactly duplicate anything I make"

So true. I've gotten in the habit of writing down everything I use and how much.
It always doesn't work. Most of the time I can't read my own writing or the paper
is a mess from the food.
I think I'm going to start recording.

[–] Catbookss (13664) 7 years ago

How do you write down how much? Maybe you're not like me and don't eyeball, and instead measure. I could write down the ingredients.

[–] godewey (16472) 7 years ago

I usually measure the base recipe.
I don't usually measure the things I add to it.
It's more of one or two shakes or a handful of this or a little of that.
Much more for the ingredients.

I make this caramelized onion thing. I call it goop. It comes out like a paste.
Thick enough to spread. I've made it dozens of times but I don't think I've ever
made it exactly the same way. Some are great some are good. Never had a bad
batch yet.
I can live with good.

[–] Catbookss (13664) 7 years ago

"It's more of one or two shakes or a handful of this or a little of that."

That's how I do all of it.

Your goop sounds good. I'd try it first on slices of warm crusty French or sour dough bread.

[–] godewey (16472) 7 years ago

I think a lot of people do it that way. It helps if you know your way around
a kitchen. Which it sounds like you do.

It works good like that. Good on crackers too.
Superb on hamburgers.

[–] db20db (16228) 7 years ago

Yeah, I doubt that I'll be able to replicate what I consider to be my best pot of chili ever, last fall. Frustrating. If I had been able to foresee it would turn out that good, I would have taken some notes for future reference.

[–] Catbookss (13664) 7 years ago

It's maddening. It's not like we're likely to be using completely different ingredients, but whatever caused the "magic" to happen (amounts, cooking time, level of heat) gets lost.

[–] Catbookss (13664) 7 years ago

Last night I made another batch. Reading it's good in fish tacos, which I love, I made it as a side to go with a grilled yellowtail tuna steak. No tortillas on hand.

It was great!

Edit: The cabbage has now been used up :)

[–] godewey (16472) 7 years ago

Nice !

Now you're ready for the next head of cabbage.

[–] Catbookss (13664) 7 years ago

:D

I'll wait a bit, but you'd better believe I'll be getting more cabbage to make this again.

[–] wanton87 (934) 7 years ago

If you want to keep it simple, cut it up and eat it as a salad. I do this all the time, and it’s actually tastier than lettuce.

[–] Stratego (29286) 7 years ago

I always make an asian style stir fry when I've got left overs. It seems you could also make an Italian dish with the cabbage, onions, tomato, sauce and pasta.

[–] actionkamen (23176) 7 years ago

Yup, Asian stir fry (chop suey or moo goo gai pan) is very flexible on the ingredients, you can include almost anything.

[–] db20db (16228) 7 years ago

I went through a phase where I was seriously addicted to Korean kimchi. Just mentioning this is causing that addiction to resurface.

[–] MissMargoChanning (6630) 7 years ago

LOVE kimchi! Now my mouth is watering!

[–] kspkap (13056) 7 years ago

OK? What is kimchi?

[–] MissMargoChanning (6630) 7 years ago

cabbage, ginger, garlic, red peppers, salt, sugar all fermented. I know I am forgetting other things.
The Koreans would put it all in little pots in the ground.
Check out the recipes on line. There are easier ways to make it. It's so good.

[–] db20db (16228) 7 years ago

It is! I had a Korean neighbor who would routinely provide me with jars of the traditional recipe. That's how I became addicted.

[–] kspkap (13056) 7 years ago

Thanks to all for the info re: kimchi

This past Sunday while driving (all by my lonesome) back to MS from Central FL, I noticed among the many billboards along I-75 (from naughty to nice) ads for CUBAN FOOD and KOREAN FOOD (emphasis theirs). I would someday like to stop and try the kimchi. I love Cuban cuisine.

[–] godewey (16472) 7 years ago

Great call db. Love Kimchi.

[–] [deleted] 7 years ago

[deleted]

[–] Catbookss (13664) 7 years ago

Ah darn it, I was sure you, being a chef and all, would come up with something good, although I'd already made dinner :)

Despite my Brit blood, I'd never even heard of bubble n' squeak until about 5 years ago! I know it's boiled cabbage and, er, I think sausages (aka bangers). I'll have to Google to refresh me memory on that. But I have to say it didn't sound appealing when I read about it.

[–] [deleted] 7 years ago

[deleted]

[–] Catbookss (13664) 7 years ago

Oh well, chef, cook, is there really a difference?

I have to admit your bubble 'n squeak does sound good!

[–] MissMargoChanning (6630) 7 years ago

What's the name for it?

[–] Catbookss (13664) 7 years ago

The name for … which?

[–] MissMargoChanning (6630) 7 years ago

croft says that in his country they have another name for Miracle Whip. I wondered what it is.
Don't tell me I replied to you! If so, sorry. It was a slip of the fingers.... or a slip of the old eyes!

[–] Catbookss (13664) 7 years ago

Oh, ha ha! Yes, you did reply to me :)

[–] MissMargoChanning (6630) 7 years ago

Sorry bout that. This time I'll try croft.

[–] napsdufroid (2077) 7 years ago

If t were me, Cat, I'd do one of 3 things:

1) fry it with garlic & olive

2) Eighth it, then bake it with garlic, olive oil, and parmesan

3) Do the coleslaw thing

[–] Catbookss (13664) 7 years ago

I ended up doing more or less #1, except with onions and little pieces of chicken, over curried rice. It was okay, but would have benefitted from some ginger, mushrooms, maybe bamboo shoots, and less salt.

Today I'll try godewey's lime coleslaw with what's left over.

[–] lennonforever (2453) 7 years ago

I make ham and cabbage with potatoes. It's delicious. You can also make coleslaw.

[–] Sandman3 (1450) 7 years ago

This is by far the best thing you can do with a head of cabbage.

https://i.ytimg.com/vi/Q0cmIUlPyVs/maxresdefault.jpg

Or in a vinegar sauce like below.

http://hrandg.com/site_images/recipes/13-1.jpg