Cabbage.. what do.

[Anonymous No.14215390]

I have 2 heads of cabbage sitting in the fridge because my mexican wife bought too many for her caldo.. ideas?

[Anonymous No.14215397]

Post Mexican wife feet photos

[Anonymous No.14215409]

>>14215390
she can add shredded cabbage to tinga. I just heard about people doing that and i think it sounds great. I'm going to add it next time i make it.

[Anonymous No.14215436]

>>14215390
Sauerkraut

[Anonymous No.14215442]

>>14215390
Sausage and cabbage soup
Throw in some onions if you want to get fancy with it

[Anonymous No.14215448]

>>14215390
Fried cabbage

[Anonymous No.14215460]

>>14215390
Jeb!?

[Anonymous No.14215477]

>>14215390
Yakisoba or just stir fry.

Cabbage is easy dude

[Anonymous No.14215547]

>>14215460
Giggle giggle squeak.

>>14215390
I like stuffed cabbage. Where I'm from, we stuff them with pork, onion and mushroom only. Also dill. No rice. Then steamed. When done, they're served with mushroom sauce. Basically, tiny individual meatloaves.

[Anonymous No.14215557]

>>14215390
Step 1: beat your beaner wife
Step 2: kys for marrying a beaner

[Anonymous No.14215743]

>>14215390
potato salad

[Anonymous No.14215818]

Kimchi is yummy. I'd make gallons of it if cabbage wasn't so damn expensive here.

[Anonymous No.14215828]

>>14215818
>if cabbage wasn't so damn expensive here
Where the fuck is cabbage expensive? Hawaii?

[Anonymous No.14216070]

coleslaw

[Anonymous No.14216200]

>>14215390
I recently made a sweet and spicy pork sausage and cabbage stew served with quinoa on the side. It was really good and made a huge portion.
Here's what I did:
>1/2 pound mild italian pork sausage
>fat (I used avocado oil)
>1/2 head green cabbage, fine-small dice
>tomato paste
>3-4 cups vegetable broth
>3-4 cups water
>caramelized onions (from 3 medium onions)
>red pepper flakes/dried chili, to taste
>honey, to taste
>salt, to taste
>pepper, to taste
Fry the sausage in the pan in some oil since it wasn't very fatty sausage, disregard oil if your sausage has more fat. Remove sausage and place to the side. Sweat the fine to small diced cabbage until translucent and browning lightly. Add in some tomato paste, maybe 2-3 tablespoons, and fry it a bit with the cabbage. Pour in vegetable broth, water, and caramelized onions and bring to boil. Lower to simmer and cook down until liquid volume evaporates down to soup going on stew. Add in the chili, honey, salt, pepper, and sausage accounting for a little more evaporation. Turn to a minimal simmer and let the flavors come together. Serve with quinoa or grain of choice.

[Anonymous No.14216225]

roll it in a joint and smoke it lmao youll be so high haaha

[Anonymous No.14216626]

Stir fry. Chop it up. Throw in some soy sauce. Garlic. Ginger. Maybe some onions or mung bean sprouts. Something crunchy like cripsy fried noodles. You're good to go.

[Anonymous No.14216675]

>>14215436
This

[Anonymous No.14216690]

>>14215390
https://www.bonappetit.com/recipe/cheesy-cabbage-gratin

[Anonymous No.14216698]

>>14215390
Halushki or halupki, can't go wrong either way

[Anonymous No.14216710]

>>14215818
This. Make kimchi or sauerkraut.

[Anonymous No.14216828]

I usually just chop it and saute.
Throw in some long sliced carrots along with.
Not like cabbage doesn't go with everything.

If you want to use the whole leaf, cabbage rolls. Anything you'd stuff a bell pepper with can be turned into a cabbage roll. Meatball dough is popular. When you're trying to roll them, it's easier if the cabbage leaf is trimmed of the thick part (press against a board, run a knife parallel to the board to shave off the high spots on the ridge) and dunked in boiling water for 30-75 seconds to tenderize.

8mm (1/3") strips of cabbage can be readily dropped into most soups. Parboil cabbage if dressing a premade soup after the fact. This includes ramen brick soup.

Cabbage is fundamentally a mild mustard green; most "greens" recipes will sorta work.

My standard prep is to halve the cabbage through the stem, halve each half through the stem, make a weird diagonal cut around the stem, cut diagonally into where the stem used to be (think lyonnaise), then chop the two eighths into about 30mm (1.25") pieces. This goes faster than it sounds, and then I can just throw a handful into whatever.

[Anonymous No.14216991]

>>14215390
Cabbage rolls

[Anonymous No.14217050]

>>14215442
Soup is always great and delicious, ez as fuck too.
>>14215477
Pretty much this, I slice it up thin and serve it cooled and crisp over hot rice with some side of protein, easy way to suck it down. Or you could stir fry it down before making an omelette with the stuff.

I personally bought some cabbage lately (a whole head, hopefully) for some kalua pork I'm making. Get a bone in pork roast, put it in the slow cooker fat side up with a tablespoon of salt, pepper, and liquid smoke. I cook my pork on the low setting overnight, longer even, so that pork really develops it's flavors. About 45 mins. before you're ready to eat your pork, make up some white rice and dice up as much cabbage you can fit into your slow cooker with your pork. It's the next best thing to kalua pork without having to dig a pit in your backyard and getting a full sized pig to roast.

[Anonymous No.14217267]

>>14215818
Where do you live?
Yesterday I bought a 1.8 kg (4 lbs) head of cabbage for $2.

[Anonymous No.14217307]

>>14215818
cabbage is literally poor people food

[Anonymous No.14217324]

>>14217307
>t. cope and seethe

[Anonymous No.14217336]

>>14217324
are you retarded? I was commenting on the fact that he said it was expensive. nothing wrong with poor people food

[Anonymous No.14217356]

>>14215436
this. or get some corned beef.

[Anonymous No.14217492]

>>14215390
Make some okonomiyaki, OP. It's a cabbage pancake.

[Anonymous No.14217526]

Head of a cabbage...Mexican...beheadings in Mexico...something. You make up the edgy joke yourselves. Why do I have to do everything.

[Anonymous No.14217614]

>>14215436
This again, or a cabbage and apple slaw

[Anonymous No.14219241]

>>14217336
stay mad retard

[Anonymous No.14219306]

>>14215390
cabbage soup
stuffed cabbage
pickled cabbage
cabbage salad
roasted cabbage
fried cabbage

[Anonymous No.14219334]

>>14215390
I recently stuck a leaf of cabbage on a sandwich because I didn't have any romaine lettuce, it was pretty good. Try that and you'll use up an entire leaf off of one of those heads

[Anonymous No.14219366]

>>14215390
make whole deepfried cabbage! I invented it, thats right, i did!

[Anonymous No.14219436]

>>14219334
I started using napa instead of lettuce when I was fighting cancer cuz I was told not to eat raw vegetables while I was on chemo. I would blanch and shock it then use as I would lettuce. I can eat lettuce now, but at this point, I prefer napa. It also lasts longer in the fridge than any lettuce would. Fucking months longer.

[Anonymous No.14219479]

>>14219366
i forgot the recipe. A big pot of suitable oil. when its hot enough you CAREFULLY place a head of cabbage in.

[Anonymous No.14220197]

>>14215390
>>14216200
Today with the other half of the cabbage I'm making colcannon and sauerkraut.
Colcannon:
>quarter head of cabbage
>half medium onion
>a small bit of chiffonade cut spring mix for looks but would normally use kale for flavor and nutrition
>water
>1.5 lbs potatoes
>butter
>cream or milk
>salt
>pepper
Thinly slice the cabbage quarter, most of the onion, chiffonade the greens and boil in just enough salted water to barely cover the vegetable. Remove when soft and tender. Reserve the water and add in cold water for boiling the potatoes, again just enough to cover. Bring peeled and quartered / or ~1.5"x1.5" cubes of potatoes to a boil and cook until fork tender. Reserve skins for crispy baked potato skins or vegetable stock. Remove potatoes and mash with 1-2 tbsp butter, 1-2 tbsp cream, and enough cabbage+onion+potato broth to bring to desired consistency. A hand mixer is helpful for making them fluffy, light, and smooth. Gently mix in cabbage mixture and the rest of the raw thinly sliced onion. Season to taste.
Last time I swapped potato out for turnips entirely, and it was excellent.

[Anonymous No.14220288]

>>14220197
And store whatever broth is left for use in another dish or for a large batch of vegetable broth. I put vegetable scraps into two 1 gallon ziplock bags in the freezer and make vegetable broth when they are both full. When I have a small amount of vegetable broth from making a dish I just pour it into the baggies. I would put a larger amount, like more than a pint, into a mason jar and store in the fridge or freezer for later.

[Anonymous No.14220301]

>>14220197
>swapping potatoes out for turnips
I did that in a different dish back in November and it was less than ideal.

[Anonymous No.14220315]

>>14215390
Coleslaw
Sauerkraut
Kimchi

[Anonymous No.14220338]

>>14220301
For this dish it was really tasty but makes it very different from the original potato dish. It was best a few days later. The turnips were less sharp, and the raw onion was more noticable.

[Anonymous No.14220390]

>>14220338
Well, if you liked it, that's good.
I'm gonna stick to what I normally do with them: thinly sliced for salads or grated and cooked with onions and butter for puréed soup. Those I like. Boiled with ham, for me, is a no go.
Talking of which, I just noticed your colcannon didn't have any ham. Did you have it as a side to ham? How'dja serve it?

[Anonymous No.14222035]

>>14215390
Coleslaw is great if you have a lot of cabbage because its the main thing you need. Most recipes call for an entire head. my favorite:
>1 1/2 cups of mayo
>1/3 cup apple cider vinegar
>2 tbsp of milk
>1/2 tsp. celery salt
>a clove of garlic pressed (or finely minced)
for the veggies
>1 head of cabbage
>2 carrots grated
its a lot of mayo, add less to not make it as creamy. Sometimes I add kholrabi for some extra crunch.

[Anonymous No.14222051]

>>14215390
Make a Mexican slaw my gringo. Get some red and green pepper a red onion and some carrot. Julien them. Mix em all together. Cumin, lime, salt, vingegar maybe a little sugar and some olive oil. Tastes great with tacos.

[Anonymous No.14222617]

>>14222051
I've noticed that any recipe that includes 'maybe a little,' 'maybe some' or 'maybe a bit of' and other related clauses should be disregarded entirely.

[Anonymous No.14223268]

Cole slaw, soup, shred it up for some gyoza or add it to fried rice

[Anonymous No.14223276]

>>14215390
Acquire pillow case.
Place cabbages carefully inside pillow case.
Locate wife.
Beat wife with loaded pillowcase.
Call ICE.
KYS.

[Anonymous No.14224190]

sauerkraut, koolsla or krautsalat
Or fry onions, cut cabbage into pieces and add some broth (and meat)

[Anonymous No.14224203]

>>14215390
Tinga. If your wife is mexican, she should know

[Anonymous No.14224636]

>>14222617
Leave it up to preference. Don’t you ever edit or adjust some of the recipes you follow? A lot of recipes also call to add something “to taste”. Which is pretty much the same thing only stated differently.

[Anonymous No.14224677]

>>14215390
Just eat the fuckin cabbage

[Anonymous No.14224811]

>>14215390
Dice/cube a pound of bacon and throw it in the pan
Chop cabbage into strips and it in once the bacon fat renders.
Add salt and pepper
Cook for about an hour, or until the cabbage gets soft
Add some balsamic vinegar at the end.
Top with feta cheese.

Dankness

[Anonymous No.14224815]

>>14224811
Fugg....*toss it in once the fat renders

[Anonymous No.14225730]

>>14220390
I only just found some supposedly authentic Irish recipes and gave the colcannon a try, but there was no mention of ham. However, I decided I wanted to make a one dish meal using what little food I have in the fridge before going out to the store, so I browned up some pork sausage and minced it really well and mixed it into the final dish. Today I made a summer squash and onion casserole simmered in leftover beef gravy and water (from marrow bone stock) and topped with Amish butter cheese (probably same as butterkase?) then broiled. I drained out the excess gravy "broth", condensed it back down, and served it in the middle of the colcannon instead of butter. Hearty and delicious. I imagine midwesterners eat casserole and potato stuff like that a lot.

[Anonymous No.14225737]

>>14215390
Get it in some pickling vinegar

[Anonymous No.14227413]

>>14215818
t. Martian

[Anonymous No.14227426]

>>14215390
Cabbage rolls.

[Anonymous No.14227749]

>>14224636
I don't follow recipes. Not to be a dick or judgy, I just don't. I cook and that's pretty much it. I've just noticed that any time I see something like "maybe x," the poster seldom knows wtf he's talking about. I'm sure you can cook just fine. Sorry I was a cunt. I must've been in a right mood.

>>14225730
I've never considered combining squash and beef. Hope it was good.
I usually cook squash in a savoury tomato-and-egg custard, which sounds weird to foreigners but is really good.

[Anonymous No.14227773]

>>14215390
Cabbage soup
Sauerkraut
Cabbage rolls
Shredded cabbage as a side

[Anonymous No.14227786]

>>14215390
>ideas?

[Anonymous No.14230291]

https://www.youtube.com/watch?v=cpyquNOuWLA