Preferably for plain old green cabbage, since I bought half a head on a whim without a plan.
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Okonomiyaki, Japanese cabbage pancake
The recipe has some ingredients which might be hard to find if you live outside Japan, but Kenji also explains how to substitute most of them
That looks good! Thanks for the suggestion 🙂
Krautfleckerl https://www.everyday-delicious.com/krautfleckerl/
Oh that looks good, thanks for the suggestion!
I’m surprised nobody has suggested Coleslaw, yet. You can go with a mayo or vinegar base, depending on your tastes!
I don’t really like coleslaw. I’ll put up with it on a burger but I wouldn’t choose it. I’d rather sauerkraut of kimchi over coleslaw.
I recently posted my family’s recipe here. it’s fried cabbage with potatoes and sausage, and it’s really great, especially when it’s cold out. Stick to your ribs good.
I’m fairly certain I’ve eaten a variation on that, and it is indeed good!
Oh that does sound good. How long are you cooking it for one you’ve layered everything and it’s got a lid on? Are we talking 20 mins or an hour cooked slower?
Closer to an hour. It all depends on how quickly the potatoes cook.
Sweet thanks.
I have half of a (large) cabbage head and many suggested recipes so I can only try one, but I am going to make a list and plan to try more in the future. Thanks for the suggestion :)
Estonian cabbage rolls Okonomiyaki - key is making cabbage big enough and dough just right so the cabbage does not cook at all Sauerkraut, can even add some spices and make it more interesting than lame plain sauerkraut. Dtir fry with anything imaginable
If you want some disgusting stuff then fresh cabbage and milk vegetables soup is go to.
I usually buy a head, and if I can’t use it all up it gets fermented.
A nice cabbage soup in a crock pot is always nice, and freezes well. https://www.iheartnaptime.net/cabbage-soup/#recipe
Ferment it to sauerkraut and then make Polish Bigos.
A recipe my family made up, we call cabbage salad. Kinda an Asian inspired coleslaw?
Finley shred your cabbage and put it into a bowl. Long stringy cut is preferred. Add rice vinegar, sesame oil, salt, black pepper. Mix well and serve.
I can’t give you ratios because we wing it when we make it. Lemon juice is also a good addition.
I’m not a big fan of coleslaw, and no one else in my family eats it at all, so probably not our thing. I did come across a recipe similar to this but fried, which seems more up my alley.
Totally fair, but frying would lose the zesty, crisp, and freshnes I love about this recipe.
Good luck in your search. Look like a lot of good replys here with great flavors to try.
Yeah frying would make it quite different.
I have heaps of ideas in this thread, I’m going to need more cabbage!
Okonomiyaki, can be made very simply without all the fancy Japanese ingredients. The okonomi sauce and Kewpie mayo are a must however.
Okonomiyaki sounds yum, I think someone else also mentioned it, but I don’t seem to be able to get okonomi sauce that I can find locally. Would a recipe like this suffice? https://www.justonecookbook.com/okonomiyaki-sauce/
I think that would be a close approximation for sure. I’d say the real okonomi sauce is mild, not tangy, so I imagine diluting that recipe with a bit of water maybe 5% would get it close. It is similar in tanginess to the Kewpie mayo, the flavors don’t overpower each other. Now I’m hungry from some lol.
Thanks! I’ll put this on my list to try. I have half a cabbage and what seems like a couple of dozen cabbage recipes so I’m gonna have to come back to many of these.
It’s called halushki, or something similar. It’s supposedly of Hungarian origin, but I have no idea if that’s true, it’s a thing my wife’s family makes up north. I learned to make it for her, and it’s amazeballs
1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed (optional)-
Preheat oven to 300 degrees F (150 degrees C).
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Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
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Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
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Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
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Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
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Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Now, that’s the original version. However, it can be amped up.
Let the onion go a little longer, until it just starts to brown at the edges. When the cabbage is in, let it start to caramelize a little in the skillet. The original gets plenty brown on top, but you miss it on the lower layers unless you get them started in the pan. And it’s that caramelization that makes the dish so over the top good. Well, that and the giant glob of butter.
You can even do it in the skillet all the way tbh. Just keep it stirred up every few minutes. You can also just put the whole thing in the oven if you’re using a skillet where that’s safe. Cast iron ftw in that regard.
You can, optionally, mince or slice some garlic and add it in right before the cabbage. I tend not to because the base recipe is already deeply rich in flavor, but it’s good that way too.
It’s so rich and filling that it’s a meal. You might think, oh, that’s a great side dish. No. You’ll want to eat it by the bowl full. It’s a bomb of goodness that merits betting being enjoyed by itself. That being said, a side of kielbasa with some spicy mustard is not a bad thing.
That does sound good, and pretty easy to do. I like it, thanks for the suggestion!
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We have a peas and cabbage (essentially cook both of them in a pan/wok with mild spices, you can add carrots, tomatos or onions to your liking to increase the volume or add more textures), you can prepare dim-sums or momos (refined-flour or rice flour sheets filled with vegetables(usually cabbage, carrots; minced) or some meats, steamed). You can pickle the cabbages, or even make chips out of them (mince fine, then sun/oven/microwave/air-fryer drying to a point where they loose about 40-50% by weight/volume of water, then bake or fry to your preferences in mild spices)
Thanks! The cabbage chips sounds interesting. You say to mince fine, how do they become a chip shape rather than just dry dust?
well, minced may not have been the best word. the size should be close to cross section of smaller confetti. Cabbage has very high water content, and if you dont get them small enough, they would not get crispy.
I’m very curious to try this!
you can also make this with onion, and that is what I have made mostly. You can also store it for a reasonable amount of time if not oil fried, and over here (where i belong) we even have a spice which is essentially this onion chip powder
Cabbage, potato, and onion bake. Slice the ingredients, parboil the potatoes, then put alternating layers of onion, potato, and cabbage in a baking dish. Season each layer with salt & pepper. Pour cream over the layers (or chicken stock), then some shredded cheese over the top. Cover with alfoil and bake for about 30 minutes at 180C/350F. Take the foil off for the last 10 minutes to brown the top of the cheese.
You can get away without parboiling the potatoes but you’ll need extra liquid and about 15-20 minutes longer in the oven.
They look really nice but are made from a different cabbage than the kind I got, and in this case the type seems important. I also don’t trust any hand-made dumplings that say “prep time 10 mins” 😆.
I will put this on my list to try another time, though!
I recently made a cabbage, carrot curry that came out very well. Sorry, I don’t have a recipe, but just used some curry paste and yogurt and it was yummy.
I’ve been meaning to try this one.
Ah southern fried cabbage is nice, it’s worth trying!
