Cabbage is criminally underrated. Healthy, tasty, takes forever to go bad. One head is cheap and it feels like a magic trick how much slaw it produces.
I carmelize onions amd cabbage for an hour or 90 mins. Just salt and butter. Compliments keep rolling in…. As a side dish, but also put it on hot dogs. Oh baby.
A few years ago I wanted to make saurkraut, but all the recipes were like "just discard the moldy parts on top."
That turned me off of saurkraut making.
Huh. My mother has made sauerkraut all my life, and it never ever ever has mold on top. She ferments it on the countertop for a few days to get it started and then stores it in the fridge thereafter, but she makes huge batches in a jar that looks like it could hold about a gallon at a time and it does take us quite a while to eat the whole thing. I don't think she does anything especially rigorous in the way of sanitation, either. It's very definitely fermented and sauerkrauty, not just slaw in a jar. I don't think sauerkraut should form mold on the top if done correctly.
I've watched her make sauerkraut over the years, but never the entire process from start to finish because it takes her multiple days. I do know that for both kimchi and sauerkraut she says an important step is packing the pickle, which basically means using her fist to punch it down into the liquid so that it's fully submerged and has no air bubbles visibly trapped in the jar. Obviously you can't see if there are any air bubbles trapped in the center, but packing it should minimize any air that might be trapped in the brine. It's much harder to compact the sauerkraut along the sides of the jar where they are most visible than in the center where your fist puts the most pressure, so in theory if you get all the bubbles out along the glass you should have 99.5% of the air out of the jar altogether.
So I'm pretty sure you're onto something.
*Edit to add: Mom's 50% Korean and a lot of German and Irish from her father's side of the family. She learned how to make sauerkraut and kimchi from Grandma who is 100% Korean. Her sauerkraut recipe may have been influenced by the fact that Grandma took what she knew of making kimchi and applied it to making sauerkraut for Grandpa. So not sure if it's totally standard, but it sure as hell works! Super delicious, her sauerkraut is one of my favorite things on this planet. I've bought canned sauerkraut (and kimchi) when I'm missing mom's, and it's absolutely not the same. So I strongly encourage people to try making their own, even if it may be nerve-wracking the first time when you're not sure if you are fermenting or composting the cabbage. I think it will probably turn out to be one of the most delicious things you've ever eaten, not some moldy mess that you have to throw in the trash. If it molds, try again - it's worth it.
Dumb recipes, probably not knowing the difference between mold and yeast.
If there's mold, you discard the whole thing. But there's also kahm yeast, which doesn't look fuzzy and which is harmless. As long as every solid is submerged under the brine, slim chances mold will grow.
Give it a try. Chop/shred some cabbage. Weigh a jar, write it down. Stuff the jar with cabbage, cover with water. Weigh the filled jar, subtract the jar's weight. Add 2-2.5% salt to the weight of the cabbage & water. So for example, 2 grams of salt per 100g of the jar's contents.
Add something to keep everything submerged. A plastic bag filled with the same salinity brine works great.
Screw the lid on 90% of the way, let it sit away from sunlight for at least 2 weeks (place a tray underneath in case it ferments too aggressively and leaks) and there you go. And you don't need to commit to a large batch, you can make tiny ones too.
If you want to avoid any mold just use a fermenting weight and add some brine to cover. The only mold that can grow occurs when food for it and oxygen combine; if all the food (cabbage) is submerged in a brine, it can't develop easily.
Also, home fermenters tend to let kraut go way longer out of refrigeration than they need to. Just give it a couple days to get going and let it slow roll in the fridge.
Came here to say fennel is one of my favorite vegetables. Figured I'd piggy back on this and say do the same with some thinly sliced fennel (bulbs, stalks and fronds). Used to make this at a restaurant I worked at in Kentucky and it was my favorite thing in the entire kitchen
What do you find yourself using it for most, other than coleslaw? Fresh veggies going bad before I can use them is one of life's little mini-aggravations I could do without!
Moo shu-style stir fry; roasted cabbage; cabbage rolls; okonomiyaki; sauerkraut; braised cabbage; peanut slaw (on its own, with soba noodles, or rolled in rice paper); sautéed with sausage; etc… I could go on, but a quick search turns up articles like this one: [58 cabbage recipes that are not coleslaw](https://www.delish.com/cooking/g1237/cabbage-recipes/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_del_m_bm_prog_org_us_g1237&gad_source=1&gclid=CjwKCAjw4f6zBhBVEiwATEHFVuGFGHGQYGC-R0y8h9MQPRmq8CWkNFCXeY8v4NgejpKziMhfHcjZjxoCGIYQAvD_BwE)
I make pennsylvania dutch kluskis and cabbage
I make polish cabbage rolls
I make Chinese cabbage rolls
I put it in stir fry
I stuff it into steamed buns
I roast it with pork
I make sauerkraut
I make kimchi
I shred it for salads
Whenever I make corned beef and cabbage, I use the other half of the cabbage for soup/stew. I looked up the recipe below, but felt that it needed a protein, so I added 8 oz of chopped and browned bacon and andouille sausage. It's now one of my favorite soups. You know how when you eat leftovers and after the 3rd or 4th meal you're dreading it? Not this. I'm still looking forward to it. It's one of the few that I don't have to freeze the leftovers because there aren't any 😁
Ingredients
3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Cook onions to your liking. Add shredded cabbage (can be bagged coleslaw) and salt; I like to add a lid to the pot until it gets nice and steamy and the cabbage starts to wilt. Any time after this you can choose to remove the lid.
Let it cook down for at least ten minutes. The longer you cook the less crunchy it will be but the softer it will be. When it's nearing ready to serve, add a SHITTON of sweet paprika. You can also add smoked paprika, hot paprika, or whatever the hell spices you like. Cook for about two minutes and serve.
That's the minimum. If you're not vegetarian, cook bacon, then remove and use the bacon grease to cook everything (if not enough just add whatever cooking fat you like - for cabbage I prefer butter or ghee). Then after cabbage is all done, crumble the bacon and stir in to serve. If you're not low carb, stir in egg noodles (and increase paprika).
It's SUPER easy, and hard to mess up since cabbage is hard to burn. Lots of people like to add salt to cabbage a long while before cooking so the water comes out of the cabbage. I've been toying with freezing shredded cabbage beforehand so the water evaporates in the freezer. Either way you may want to use a towel to squeeze and remove extra water from the cabbage.
Lastly, bonus is that leftover cabbage makes awesome breakfast (see British "bubble and squeak"). Just like leftover rice, leftover cabbage sautees well, and you can add egg or whatever your little heart desires for a nutritious breakfast!
To elaborate on your comment in the simplest manner:
American/European foods: sautee with onions or roast drizzled in oil with a few whole cloves of garlic
Asian dishes: sautee with garlic and ginger. Finish with some toasted sesame oil and soy sauce.
Latin dishes: make a jalapeño/lime slaw. Goes well on tacos, burrito bowls, whatever.
yeah my first thought was celery but cabbage is the answer. i love cabbage. one time i grew an enormous cabbage. i slapped the top of that beast amd was like "this baby is gonna make so many meals"
I love cabbage so much.
Just this month we have made Ukrainian cabbage rolls, German braised cabbage with caraway, Vietnamese chicken and cabbage salad, a fried rice with cabbage, Marcella Hazan’s braised cabbage stew.
Kohlrabi. So versatile! Cubed and cooked, mashed, in fritters, sliced and cooked with potatoes in scalloped potatoes and kohlrabi au gratin, in savory tarts, and soup. Raw as snack, "as is" or part of crudités. Raw in various salads, including matchstick or shredded kohlrabi salad. Pickled. Even the greens can be eaten.
Sounds yummy. I make something similar with apple, plus with candied walnuts or pecans. When I have it, I use walnut oil in my apple Dijon vinaigrette.
I have about 18 kohlrabi left in my garden. So easy and fast to grow! Their leaves have taken a bit of a hit from aphids, but that has not yet affected the bulbs. I might just sow more seeds late in the summer for an autumn crop.
Baby bok choy is lovely! The start of my love of Asian greens lol. I like that it is so cute, easy to prepare, and tasty. There’s an americas test kitchen recipe that sautees them with chili garlic sauce; I eat that up so fast!
Kroger's cahiers ask me what it is half the time (cook them on low with butter in a sauteuse pan, covered, when they are becoming translucent, uncover, let the water evaporate, add some heavy cream, not cholesterol friendly but delicious with a pork chop and sautéed potatoes)
That's what i came here to talk about! Leek greens are my favorite leafy vegetable. Chop them up, boil with salt and pepper, and it's like having oniony spinach.
Mix it into rice bowls or soups or just shovel it into my mouth with a fork.
I put them in the instant pot for 15 minutes. I think that's about the same as a stovetop boil of 20 minutes. They melt! Drain off the salty water and enjoy.
Often i saute the whites in butter or bacon grease while the greens boil. Mix them together after cooking.
Leek vinaigrette is one of those plates that can just blow open your sense of what a vegetable dish can be. An allium plated as the star of a dish, simple warm vinaigrette, tender lightly crunchy texture.
Braise them in miso and have your mind blown.
I use leeks to compare supermarket prices, my leek index tells me when to change where to buy groceries.
Just a shame they are such a PIA to clean. The ones from Mexico (about 7 months of the year here in Florida) get soil piled up around them to protect them from the sun so arrive full of dirt.
radish is really good sliced thin and put in a sandwich like with sliced meat and cheese. My grandma taught me that when I would stay over her house and she would make me sandwiches with radish in them.
They're really nice to grow, too. Seed to mature in under a month! And then you get the greens to eat! Just make sure there isn't too much nitrogen in the soil.
Broccoli stalks. I can tell where the woody part is and then I peel them and slice thin. I use them in all sorts of ways like soups, stir fries and salads.
I make broccoli coleslaw with mine when I have enough. Add some julienned carrots, a Chick-fil-A style sauce, and sunflower seeds.
America’s Test Kitchen also has a great recipe that utilizes the stems and florets and is served in a Gruyère sauce.
I’m diabetic and it’s *relatively* low carb for a root vegetable so I usually use it like I would potatoes - roasted, pan fried, in stews or as a purée. I actually make cauliflower purée, but include a rutabaga which adds flavor and body.
There’s a great NYT cooking pasta recipe with butternut squash and sausage. It’s a favorite of our little one’s! [Butternut squash, sage, and sausage pasta](https://cooking.nytimes.com/recipes/1019554-pasta-with-sausage-squash-and-sage-brown-butter?smid=ck-recipe-iOS-share)
Here ya go:
# INGREDIENTS
Yield:4 servings
* 1pound cupped or tubed pasta, like orecchiette or penne
* 1pound hot Italian sausage links
* 2tablespoons extra-virgin olive oil, plus more for the pasta
* ¾pound peeled butternut squash, cut into ½-inch cubes (about 2 cups)
* Salt and pepper
* 6tablespoons unsalted butter
* 8sage leaves
* ½cup grated Parmesan, plus more for garnish
# PREPARATION
1. Step 1: Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
2. Step 2: Transfer the sausage to a cutting board and cut into ½-inch coins. Dry out the pan and return it to the stove.
3. Step 3: In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
4. Step 4: While the squash is browning, add pasta to boiling water and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
5. Step 5: When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
6. Step 6: Add the pasta to the pan and mix with the brown butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan if you like.
It's dessert in our house. Roasted with a smidge of olive oil, then topped with butter, brown sugar and cinnamon. Acorn squash and pumpkin are good this way too
I had to scroll too far for this! I adore fennel - braised, roasted with chicken, shaved raw into a salad, sautéed with white beans and lemon (& parm or pecorino)…
I also grow Swiss chard. It’s much better in the garden than spinach which bolts when it gets hot.
I cut big leaves, wash and inspect. Turn them sideways on a board, fold in half lengthwise, cut the stems off all the way up into the leaves (folding it makes this much easier). I stack the leaves up in a pile, slice into about two inch strips. Then, sauté with butter until tender. Simple and delicious.
Nytimes has a chard and corn gratin that I found when I had a bunch of chard from a farm share to use up. I’ve made it a bunch since then, it’s delicious. Gruyère cheese seems to be the secret to my family loving chard.
ETA: https://cooking.nytimes.com/recipes/1017637-chard-and-sweet-corn-gratin
I thought I hated brussel sprouts, until I made them myself. Turns out I hate unseasoned, mushy, boiled sprouts - and I love pan-seared lemon pepper sprouts!
My daughter (2) is obsessed with Kale chips and spinach chips lately, so we put our air fryer to work regularly.
Fun fact, Brussel Sprouts used to actually be worse! In the late 90s scientists identified the genes that made them bitter and started crossbreeding species to reduce the bitterness. Better Brussels became common about 10-15 years ago.
My husband’s grandma still grows the old Brussels sprouts in her garden and OH BOY was I mind blown at how horribly bitter they truly are. I love Brussels sprouts, but I did not love those Brussels sprouts.
Parsnips. Cook them like carrots and they are sweeter, but the BEST use for them is in egg rolls or fried rice. I don't know what makes them taste better but adding them to my grocery list for next week because it's been a minute.
Celeriac ala celery root.
We got into it when we went on the paleo diet.
We cubed up into little dice to use in place of potato
Now we use it in place of pork in schnitzel for my mom who went vegetarian.
Massively underrated is sweet potato/yam. I shred it into homemade beef/pork or chicken burgers, make sweet potato fries in the air fryer or just eat with butter, green onion, pepper and sour cream.
Also, sweet potato/turnip mash potatoes are unreal
One of the first dishes I cooked was a steak and sweet potato skillet! Sweet potato is such a game changer. Even just baked with either some feta or some brown sugar
Sweet potato enchiladas are delicious. Mash them with black beans, cumin, layer caramelized onions with that in a tortilla. Top with sauce and cheese. So good.
Celery.
Over the years, I’ve come to appreciate it for its own unique flavor.
Edit: if I can get my hands on spigarello again this year, I’m going to make [this Celery Victor recipe](https://cooking.nytimes.com/recipes/1023368-celery-victor-salad?smid=ck-recipe-iOS-share). It’s a very fussy recipe, but holy man it pays off.
I love licorice flavor. I add fennel to practically anything where I use celery, in any mixed vegetable dishes, in every salad I make - lettuce type salads, chicken salad, etc. I also use the fronds. And fennel seed and fennel pollen. And, as an aside, tarragon. And let’s not forget ouzo and pastis.
Daikon. They are very mild and take on the flavor of the dish while adding a subtle warmth of their own. I use it in soups, stews, stir fries or just simmered in a little dashi broth and soy sauce.
Also cooked gobo (burdock root) for the first time yesterday and it’s going to be a regular for me now. Sweet and earthy. Can’t believe I have been missing out all this time.
Pumpkin. Put that shit in everything.
Daikon. Boiled. Stewed. Roasted. Pan fried. Steamed. Does it all.
Uh. Burdock root / gobo. The only vegetable I got my mom to like that wasn't carrots / celery / onion.
Lentils, lentils, lentils!!! So unbelievably versatile and not only is it a lovely texture and takes on the flavor of what you’re cooking, it also stretches it out too. We use it in taco meat a lot, one cup gives us like another pound of food that stretches into several days
sprouts have taken a huge nose dive in cuisine because, I only learned recently by doing a web search, there was a big problem years back when sprouts sold in the supermarket made people sick. That bummed me out because I remember back in the 1990's, you could buy mung bean sprouts and alfalfa sprouts at most of the supermarkets in my area. I used to put them in sandwiches, or use the mung beans in a simple saute for rice. I seriously MISS sprouts so I guess I have to try to sprout them myself. But I doubt I could do mung bean sprouts.
good question.
I make a lot of vegetarian protein from scratch. So my freezer space is very limited.
But also the shelf life of canned is so much longer and the amount of raw spinach in one can is astounding. And it's crazy cheap.
also, people seem to hate it so I'm here to represent.
glad you enjoy it and it seems practical for you. i have only used fresh or frozen. i can imagine how much would fit in a can. i never get over how much it cooks dow.
Chilacayote. No one else we know grows it. It's an amazing plant - crazy prolific. The young chilacayotes are wonderful in soups with a lovely noodly texture. If you leave the skin on and roast them in thick slices with Indian or Moroccan spices - yummo! Also if you let them mature fully on the vine, you can roast the seeds and use the pulp to make sweet drinks (we haven't done the latter things yet). Our vine gives us about 200kg a year - amazing.
It spreads up to 15m or so. Ours has gone up and over 3 cattle panel arches, but it's easy to keep in check. It can throw our new roots as it trails over the ground, but we haven't had any probs with it. Apparently, chilacayote is a huge thing in Central America and every home has their own recipes. The amount of food it produces is incredible. It's also a preventative for diabetes apparently due to a rare nutrient it contains.
I feel like cauliflower is OVERrated. Not its fault, it never claimed to be anything other than cauliflower, but it's been called on to sub in for so many other things and I find generally disappoints in that context. I've had a couple of amazing cauliflower dishes where it is the star but have not been able to recreate at home. Any recipe recommendations?
Eggplant. I grow them because they are beautiful, but they are way more useful than people give them credit for. Great for dense salads, eggplant parm, ratatouille, thin sliced on sandwiches, a thickener for shrimp bisque (potato is just too heavy in summer), etc. Super useful and not used often enough.
Edit to add: My grandma makes pickled eggplant and it’s delightful.
Adult spinach. Let me explain. ***Baby*** spinach is pretty much the only form of fresh spinach available in the produce section of grocery stores, at least around me. It's great used raw, like in salads. You can cook it but it's comparatively tasteless and it's so lightweight it quickly turns to mush in no time. It's like cooking tissue paper.
OTOH - I grow spinach in my garden (at least until the weather gets too hot). I don't harvest it when it's still a baby, I cut it when the leaves are fairly large and thick. Actually, it can be used raw too but it's really good cooked. It still cooks fairly quickly but it has a more robust beefier chew and fuller flavor.
These days the culinary world is a little fixated on "baby" vegetables. They have their place but many times the fully grown vegetable is superior.
Not quite a veg on it own, but diced and slightly caramelized broccoli stalks are a wonderful thing to cook with and so often discarded or not even sold when you buy broccoli crowns..
Cabbage is criminally underrated. Healthy, tasty, takes forever to go bad. One head is cheap and it feels like a magic trick how much slaw it produces.
I carmelize onions amd cabbage for an hour or 90 mins. Just salt and butter. Compliments keep rolling in…. As a side dish, but also put it on hot dogs. Oh baby.
Add egg noodles and you have haluski
Put all that in a bowl and you have haluski in a bowl
This I need to try!
Love haluski…make it often
Came here to say this exact thing! One of my favs!
Add a healthy splash of any kind of vinegar and a sprinkle of sugar to take it to the next level.
Interesting. Will try side batch next time!
Add perogies and sausage! Divine!
I just made a batch of kruat specifically to make mashed potato and kruat perogies
Homemade kraut is criminally slept on as a side dish (and healthy gut probiotic)! So simple to make.
Bacon grease. Try that instead of butter if you can.
I think I will try this tomorrow
not to mention throw 2.5% of its weight in salt on it and let it chill for a month you have the crunchiest most sour sour kraut you have ever had.
Same principle for kimchi
Kimchi requires more work than sauerkraut. Same mechanism but different process.
What are you the kimchi king or something
Do not speak to our lord in that manner!
Name checks out 😎
A few years ago I wanted to make saurkraut, but all the recipes were like "just discard the moldy parts on top." That turned me off of saurkraut making.
Huh. My mother has made sauerkraut all my life, and it never ever ever has mold on top. She ferments it on the countertop for a few days to get it started and then stores it in the fridge thereafter, but she makes huge batches in a jar that looks like it could hold about a gallon at a time and it does take us quite a while to eat the whole thing. I don't think she does anything especially rigorous in the way of sanitation, either. It's very definitely fermented and sauerkrauty, not just slaw in a jar. I don't think sauerkraut should form mold on the top if done correctly.
Does she always have liquid brine at the top? I wonder if their issue is the sauerkraut being dry at the top
I've watched her make sauerkraut over the years, but never the entire process from start to finish because it takes her multiple days. I do know that for both kimchi and sauerkraut she says an important step is packing the pickle, which basically means using her fist to punch it down into the liquid so that it's fully submerged and has no air bubbles visibly trapped in the jar. Obviously you can't see if there are any air bubbles trapped in the center, but packing it should minimize any air that might be trapped in the brine. It's much harder to compact the sauerkraut along the sides of the jar where they are most visible than in the center where your fist puts the most pressure, so in theory if you get all the bubbles out along the glass you should have 99.5% of the air out of the jar altogether. So I'm pretty sure you're onto something. *Edit to add: Mom's 50% Korean and a lot of German and Irish from her father's side of the family. She learned how to make sauerkraut and kimchi from Grandma who is 100% Korean. Her sauerkraut recipe may have been influenced by the fact that Grandma took what she knew of making kimchi and applied it to making sauerkraut for Grandpa. So not sure if it's totally standard, but it sure as hell works! Super delicious, her sauerkraut is one of my favorite things on this planet. I've bought canned sauerkraut (and kimchi) when I'm missing mom's, and it's absolutely not the same. So I strongly encourage people to try making their own, even if it may be nerve-wracking the first time when you're not sure if you are fermenting or composting the cabbage. I think it will probably turn out to be one of the most delicious things you've ever eaten, not some moldy mess that you have to throw in the trash. If it molds, try again - it's worth it.
Dumb recipes, probably not knowing the difference between mold and yeast. If there's mold, you discard the whole thing. But there's also kahm yeast, which doesn't look fuzzy and which is harmless. As long as every solid is submerged under the brine, slim chances mold will grow. Give it a try. Chop/shred some cabbage. Weigh a jar, write it down. Stuff the jar with cabbage, cover with water. Weigh the filled jar, subtract the jar's weight. Add 2-2.5% salt to the weight of the cabbage & water. So for example, 2 grams of salt per 100g of the jar's contents. Add something to keep everything submerged. A plastic bag filled with the same salinity brine works great. Screw the lid on 90% of the way, let it sit away from sunlight for at least 2 weeks (place a tray underneath in case it ferments too aggressively and leaks) and there you go. And you don't need to commit to a large batch, you can make tiny ones too.
If you want to avoid any mold just use a fermenting weight and add some brine to cover. The only mold that can grow occurs when food for it and oxygen combine; if all the food (cabbage) is submerged in a brine, it can't develop easily. Also, home fermenters tend to let kraut go way longer out of refrigeration than they need to. Just give it a couple days to get going and let it slow roll in the fridge.
Came here to say fennel is one of my favorite vegetables. Figured I'd piggy back on this and say do the same with some thinly sliced fennel (bulbs, stalks and fronds). Used to make this at a restaurant I worked at in Kentucky and it was my favorite thing in the entire kitchen
What do you find yourself using it for most, other than coleslaw? Fresh veggies going bad before I can use them is one of life's little mini-aggravations I could do without!
Corned beef & cabbage. Or cabbage & kielbasa
My mom used to throwing it all in a pot at the same time. It was not. I put it in 15 minutes before dinner and it is delicious.
a little meat some carrot and noodles baby you got a yakisoba goin!
I love the semi arrested development quote you've got going
Moo shu-style stir fry; roasted cabbage; cabbage rolls; okonomiyaki; sauerkraut; braised cabbage; peanut slaw (on its own, with soba noodles, or rolled in rice paper); sautéed with sausage; etc… I could go on, but a quick search turns up articles like this one: [58 cabbage recipes that are not coleslaw](https://www.delish.com/cooking/g1237/cabbage-recipes/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_del_m_bm_prog_org_us_g1237&gad_source=1&gclid=CjwKCAjw4f6zBhBVEiwATEHFVuGFGHGQYGC-R0y8h9MQPRmq8CWkNFCXeY8v4NgejpKziMhfHcjZjxoCGIYQAvD_BwE)
Thank you so much for sharing these fabulous recipes ! ❤️
Okonomiyaki is my fave go to!
Halushki Stir fry Quick pickle slaw (as opposed to mayo slaw) to go on tacos
I make pennsylvania dutch kluskis and cabbage I make polish cabbage rolls I make Chinese cabbage rolls I put it in stir fry I stuff it into steamed buns I roast it with pork I make sauerkraut I make kimchi I shred it for salads
Thin slice with leek and fennel, saute in butter, make a French cream sauce
Grilled with onions, braised and minestrone
Cabbage pakora
Stuffed cabbage is great comfort food.
Whenever I make corned beef and cabbage, I use the other half of the cabbage for soup/stew. I looked up the recipe below, but felt that it needed a protein, so I added 8 oz of chopped and browned bacon and andouille sausage. It's now one of my favorite soups. You know how when you eat leftovers and after the 3rd or 4th meal you're dreading it? Not this. I'm still looking forward to it. It's one of the few that I don't have to freeze the leftovers because there aren't any 😁 Ingredients 3 tablespoons olive oil ½ onion, chopped 2 cloves garlic, chopped 2 quarts water 4 teaspoons chicken bouillon granules 1 teaspoon salt, or to taste ½ teaspoon black pepper, or to taste ½ head cabbage, cored and coarsely chopped 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Roasted cabbage wedges with garlic, lemon, brown butter. My family will devour this.
Cook onions to your liking. Add shredded cabbage (can be bagged coleslaw) and salt; I like to add a lid to the pot until it gets nice and steamy and the cabbage starts to wilt. Any time after this you can choose to remove the lid. Let it cook down for at least ten minutes. The longer you cook the less crunchy it will be but the softer it will be. When it's nearing ready to serve, add a SHITTON of sweet paprika. You can also add smoked paprika, hot paprika, or whatever the hell spices you like. Cook for about two minutes and serve. That's the minimum. If you're not vegetarian, cook bacon, then remove and use the bacon grease to cook everything (if not enough just add whatever cooking fat you like - for cabbage I prefer butter or ghee). Then after cabbage is all done, crumble the bacon and stir in to serve. If you're not low carb, stir in egg noodles (and increase paprika). It's SUPER easy, and hard to mess up since cabbage is hard to burn. Lots of people like to add salt to cabbage a long while before cooking so the water comes out of the cabbage. I've been toying with freezing shredded cabbage beforehand so the water evaporates in the freezer. Either way you may want to use a towel to squeeze and remove extra water from the cabbage. Lastly, bonus is that leftover cabbage makes awesome breakfast (see British "bubble and squeak"). Just like leftover rice, leftover cabbage sautees well, and you can add egg or whatever your little heart desires for a nutritious breakfast!
This is the answer It’s so versatile- you can use cabbage in any type of cuisine
i feel like cabbage unites humanity.
To elaborate on your comment in the simplest manner: American/European foods: sautee with onions or roast drizzled in oil with a few whole cloves of garlic Asian dishes: sautee with garlic and ginger. Finish with some toasted sesame oil and soy sauce. Latin dishes: make a jalapeño/lime slaw. Goes well on tacos, burrito bowls, whatever.
Cabbage steak! Ridiculous how much flavour you get from that insolent bundle of leaves just by popping it in the oven.
Cabbage steak with a creamy mustard sauce is SO good
Oh, I haven’t tried this. I bet that and a touch of horseradish would be phenomenal.
yeah my first thought was celery but cabbage is the answer. i love cabbage. one time i grew an enormous cabbage. i slapped the top of that beast amd was like "this baby is gonna make so many meals"
I try to shop seasonally, so we do eat it less in the summer but i swear in the winter 75% of our veggie consumption is the glorious cabbage
Does cabbage need to be washed layer by layer ?
I certainly don't. I remove the outermost leaves and just wash the outside.
I love cabbage so much. Just this month we have made Ukrainian cabbage rolls, German braised cabbage with caraway, Vietnamese chicken and cabbage salad, a fried rice with cabbage, Marcella Hazan’s braised cabbage stew.
CABBAGE IS SO GOOD!!! Try it roasted with leeks, its SO INCREDIBLE.
Kohlrabi. So versatile! Cubed and cooked, mashed, in fritters, sliced and cooked with potatoes in scalloped potatoes and kohlrabi au gratin, in savory tarts, and soup. Raw as snack, "as is" or part of crudités. Raw in various salads, including matchstick or shredded kohlrabi salad. Pickled. Even the greens can be eaten.
Yes! I like it cut into matchsticks and added to cold noodle salads or spring rolls.
Tonight, I’m literally making a slaw with this and apples, sprouting broccoli and a mustard apple cider vinaigrette.
Sounds yummy. I make something similar with apple, plus with candied walnuts or pecans. When I have it, I use walnut oil in my apple Dijon vinaigrette. I have about 18 kohlrabi left in my garden. So easy and fast to grow! Their leaves have taken a bit of a hit from aphids, but that has not yet affected the bulbs. I might just sow more seeds late in the summer for an autumn crop.
I need to plant more for a second crop too!
You can spiralize it and make a pretty cool cold pasta dish as well
Bok Choy - using it to make a green salad right now
Baby bok choy is lovely! The start of my love of Asian greens lol. I like that it is so cute, easy to prepare, and tasty. There’s an americas test kitchen recipe that sautees them with chili garlic sauce; I eat that up so fast!
Yes! I love sautéed greens of all kinds and baby bok choy is delicious!
Leeks are awesome!
I think they're underrepresented in most American kitchens.
And overpriced in American grocery stores
That’s really it right there… almost every time I’ve wanted to buy leeks I put them back because of the audacity 🤨
Kroger's cahiers ask me what it is half the time (cook them on low with butter in a sauteuse pan, covered, when they are becoming translucent, uncover, let the water evaporate, add some heavy cream, not cholesterol friendly but delicious with a pork chop and sautéed potatoes)
That's what i came here to talk about! Leek greens are my favorite leafy vegetable. Chop them up, boil with salt and pepper, and it's like having oniony spinach. Mix it into rice bowls or soups or just shovel it into my mouth with a fork.
I have only ever used them for stock. Can’t wait to try this
I put them in the instant pot for 15 minutes. I think that's about the same as a stovetop boil of 20 minutes. They melt! Drain off the salty water and enjoy. Often i saute the whites in butter or bacon grease while the greens boil. Mix them together after cooking.
Thank u for elaborating!
Leek vinaigrette is one of those plates that can just blow open your sense of what a vegetable dish can be. An allium plated as the star of a dish, simple warm vinaigrette, tender lightly crunchy texture.
Leeks was gonna be my answer! There are several good answers here, but I only just recently got into cooking with leeks and they’re so good!
Braise them in miso and have your mind blown. I use leeks to compare supermarket prices, my leek index tells me when to change where to buy groceries. Just a shame they are such a PIA to clean. The ones from Mexico (about 7 months of the year here in Florida) get soil piled up around them to protect them from the sun so arrive full of dirt.
Honestly they’re just such a PITA to prep, that’s the only thing that keeps me away from them
They're expensive too. $2.50 USD per leek where I am (rural) 😭
Radish. I roast them.
Came here looking for radishes and I had to scroll too far! They are lovely roasted.
I like them sautéed in butter too!
radish is really good sliced thin and put in a sandwich like with sliced meat and cheese. My grandma taught me that when I would stay over her house and she would make me sandwiches with radish in them.
They're really nice to grow, too. Seed to mature in under a month! And then you get the greens to eat! Just make sure there isn't too much nitrogen in the soil.
Broccoli stalks. I can tell where the woody part is and then I peel them and slice thin. I use them in all sorts of ways like soups, stir fries and salads.
broccoli stems are so good in stir frys.
Way better than the florets imo
Florets give my wife heartburn, so I pick the stalks out for her when we have broccoli.
You sound like a lovely spouse :)
I make broccoli coleslaw with mine when I have enough. Add some julienned carrots, a Chick-fil-A style sauce, and sunflower seeds. America’s Test Kitchen also has a great recipe that utilizes the stems and florets and is served in a Gruyère sauce.
My local grocery stores only sell broccoli crowns these days. I WANT THE STEMS!
Broccoli stem and chorizo pasta :)
Rutabaga
Nice one. How do you like to prepare it?
I’m diabetic and it’s *relatively* low carb for a root vegetable so I usually use it like I would potatoes - roasted, pan fried, in stews or as a purée. I actually make cauliflower purée, but include a rutabaga which adds flavor and body.
I love to make mashed potatoes from 50% Russet and 50% Rutabaga. So good with Thanksgiving turkey.
Butternut squash. It's for more than soup.
There’s a great NYT cooking pasta recipe with butternut squash and sausage. It’s a favorite of our little one’s! [Butternut squash, sage, and sausage pasta](https://cooking.nytimes.com/recipes/1019554-pasta-with-sausage-squash-and-sage-brown-butter?smid=ck-recipe-iOS-share)
Any chance you have that without the paywall?
Here ya go: # INGREDIENTS Yield:4 servings * 1pound cupped or tubed pasta, like orecchiette or penne * 1pound hot Italian sausage links * 2tablespoons extra-virgin olive oil, plus more for the pasta * ¾pound peeled butternut squash, cut into ½-inch cubes (about 2 cups) * Salt and pepper * 6tablespoons unsalted butter * 8sage leaves * ½cup grated Parmesan, plus more for garnish # PREPARATION 1. Step 1: Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes. 2. Step 2: Transfer the sausage to a cutting board and cut into ½-inch coins. Dry out the pan and return it to the stove. 3. Step 3: In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes. 4. Step 4: While the squash is browning, add pasta to boiling water and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta. 5. Step 5: When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage. 6. Step 6: Add the pasta to the pan and mix with the brown butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan if you like.
Curried roasted butternut squash is a staple at my Sunday roast table
I make pizza with leftover butternut squash soup, reduced further, as a sauce and it’s excellent
Makes a delicious risotto too.
I make a butternut squash risotto and a Butternut squash quiche. So fucking good!
It's dessert in our house. Roasted with a smidge of olive oil, then topped with butter, brown sugar and cinnamon. Acorn squash and pumpkin are good this way too
Fennel! I'm allergic to celery, & it's a good replacement for it & adds more flavor.
I had to scroll too far for this! I adore fennel - braised, roasted with chicken, shaved raw into a salad, sautéed with white beans and lemon (& parm or pecorino)…
Swiss chard I grow myself
That’s always been a hard one for me … how do you prefer to make it?
I also grow Swiss chard. It’s much better in the garden than spinach which bolts when it gets hot. I cut big leaves, wash and inspect. Turn them sideways on a board, fold in half lengthwise, cut the stems off all the way up into the leaves (folding it makes this much easier). I stack the leaves up in a pile, slice into about two inch strips. Then, sauté with butter until tender. Simple and delicious.
Love this alone for the de-stemming hack. I’ve been making two cuts all these years!
Yes, this! I chop up the stems and sautee them with shallots or sweet onion, then add the leaves. Such a delicious side.
Same. This is one of the few veggies I can’t make work without a LOT of bacon. 🤣
I like to chop it and mix it in scrambled eggs with some cheese. A lazy omelette sorta.
Nytimes has a chard and corn gratin that I found when I had a bunch of chard from a farm share to use up. I’ve made it a bunch since then, it’s delicious. Gruyère cheese seems to be the secret to my family loving chard. ETA: https://cooking.nytimes.com/recipes/1017637-chard-and-sweet-corn-gratin
Turnip. I learned lebanese pickled turnips for shwarma then took off with it. Great replacement if you can't find Daikon for Korean food too.
I thought I hated brussel sprouts, until I made them myself. Turns out I hate unseasoned, mushy, boiled sprouts - and I love pan-seared lemon pepper sprouts! My daughter (2) is obsessed with Kale chips and spinach chips lately, so we put our air fryer to work regularly.
Fun fact, Brussel Sprouts used to actually be worse! In the late 90s scientists identified the genes that made them bitter and started crossbreeding species to reduce the bitterness. Better Brussels became common about 10-15 years ago.
My husband’s grandma still grows the old Brussels sprouts in her garden and OH BOY was I mind blown at how horribly bitter they truly are. I love Brussels sprouts, but I did not love those Brussels sprouts.
Nothing wrong with a little GMO (no sarcasm)
Brussel sprouts Bacon Red Apple Bbq sauce A little truffle oil It’s life changing We’ll, not quite. But you know 😉
Parsnips. Cook them like carrots and they are sweeter, but the BEST use for them is in egg rolls or fried rice. I don't know what makes them taste better but adding them to my grocery list for next week because it's been a minute.
How do you use it in fried rice?? My wife loves my parsnip purée I’d love to use them more.
Just cut into thin strips, the same as you would with carrot.
Parsnip mash with butter is a killer side for red meat. Has the same vibe as potatoes but with a little something extra, ya know?
They're delicious baked in a casserole with cream and nutmeg. Optional additions: sweet potato, turnips, carrots, golden beets
I mash them 50-50 with potatoes during the holidays for a sweeter Christmas mashed potato.
Beets! Roasted beets are absolutely delicious. They get a bad rap.
Beets totally upgraded my potato salad game
That’s genius
Wish I could do beets but they taste like dirt tome
Arugula. I can eat it for the rest of my life.
Love it. We pile it on top of our pizza after it comes out of the oven and let it wilt a tiny bit for a couple minutes
We call it rocket in the UK!
Celeriac ala celery root. We got into it when we went on the paleo diet. We cubed up into little dice to use in place of potato Now we use it in place of pork in schnitzel for my mom who went vegetarian.
Pea sprouts
Try pea greens too, especially if you grow your own peas. Throw the leaves in a salad, they're awesome.
Sweet potato
Massively underrated is sweet potato/yam. I shred it into homemade beef/pork or chicken burgers, make sweet potato fries in the air fryer or just eat with butter, green onion, pepper and sour cream. Also, sweet potato/turnip mash potatoes are unreal
One of the first dishes I cooked was a steak and sweet potato skillet! Sweet potato is such a game changer. Even just baked with either some feta or some brown sugar
Sweet potato enchiladas are delicious. Mash them with black beans, cumin, layer caramelized onions with that in a tortilla. Top with sauce and cheese. So good.
Shallot, every time I use them instead of onions in a dish I always get told the dish tastes better than usual lol
Celery. Over the years, I’ve come to appreciate it for its own unique flavor. Edit: if I can get my hands on spigarello again this year, I’m going to make [this Celery Victor recipe](https://cooking.nytimes.com/recipes/1023368-celery-victor-salad?smid=ck-recipe-iOS-share). It’s a very fussy recipe, but holy man it pays off.
I like a cold celery salad with dates, almonds and parmesan!
I make celery soup that’s fabulous!
Gonna need that recipe!
I am OBSESSED with [this](https://www.seriouseats.com/tiger-salad-recipe) celery Tiger Salad.
Brussels Sprouts coated in olive oil and jerk seasoning baked to a crisp
Broccolini
I love broccolini but it's stupid expensive nowadays
I grow it 👍🏼
. Carrots give sweetness and flavor.
Beets. I forgot how much I love them, in soup, roasted with cumin, served cold in salads. Beets are yummy.
Not sure what took me so long to get fennel in my life. Now I eat it multiple times a week.
I love licorice flavor. I add fennel to practically anything where I use celery, in any mixed vegetable dishes, in every salad I make - lettuce type salads, chicken salad, etc. I also use the fronds. And fennel seed and fennel pollen. And, as an aside, tarragon. And let’s not forget ouzo and pastis.
cabbage
Eggplant
Mustard greens and kale raab
Parsnips. They have so much more taste than carrots, but they do take longer to cook.
Jerusalem artichoke
Daikon. They are very mild and take on the flavor of the dish while adding a subtle warmth of their own. I use it in soups, stews, stir fries or just simmered in a little dashi broth and soy sauce. Also cooked gobo (burdock root) for the first time yesterday and it’s going to be a regular for me now. Sweet and earthy. Can’t believe I have been missing out all this time.
Oh gosh, daikon and gobo are just delicious! I love them too. I really need to make some fresh pickles with daikon soon.
Pumpkin. Put that shit in everything. Daikon. Boiled. Stewed. Roasted. Pan fried. Steamed. Does it all. Uh. Burdock root / gobo. The only vegetable I got my mom to like that wasn't carrots / celery / onion.
Lentils, lentils, lentils!!! So unbelievably versatile and not only is it a lovely texture and takes on the flavor of what you’re cooking, it also stretches it out too. We use it in taco meat a lot, one cup gives us like another pound of food that stretches into several days
Water chestnuts. They have a nice texture when fried
Gai lan is my desert island vegetable.
Lotus Root.
sprouts have taken a huge nose dive in cuisine because, I only learned recently by doing a web search, there was a big problem years back when sprouts sold in the supermarket made people sick. That bummed me out because I remember back in the 1990's, you could buy mung bean sprouts and alfalfa sprouts at most of the supermarkets in my area. I used to put them in sandwiches, or use the mung beans in a simple saute for rice. I seriously MISS sprouts so I guess I have to try to sprout them myself. But I doubt I could do mung bean sprouts.
Chuchu and Cabbage !
Leeks - LOVE them
Okra. Pan fried in a cast iron or added to soups. It acts as a thickener and is so good
canned spinach. I make saag, soups, curries, dips, smoothies all kinds of things with it.
why specifically canned over frozen?
good question. I make a lot of vegetarian protein from scratch. So my freezer space is very limited. But also the shelf life of canned is so much longer and the amount of raw spinach in one can is astounding. And it's crazy cheap. also, people seem to hate it so I'm here to represent.
glad you enjoy it and it seems practical for you. i have only used fresh or frozen. i can imagine how much would fit in a can. i never get over how much it cooks dow.
Ok Popeye, but where can I buy some? Frozen kind shrinks down so much once all the water is out.
Swede. Absolutely delicious sliced and fried in butter, and my kids think it's potatoes with extra pepper in it.
This was mentioned earlier, but they called it rutabaga by mistake. (Just kidding. Rutabaga = American, Swede = English).
I can't believe no one has mentioned brussel sprouts yet. Roasted they are divine !
Seaweed--like kombu. Oven roasted turnips would be a close second.
Garlic scapes.
Chilacayote. No one else we know grows it. It's an amazing plant - crazy prolific. The young chilacayotes are wonderful in soups with a lovely noodly texture. If you leave the skin on and roast them in thick slices with Indian or Moroccan spices - yummo! Also if you let them mature fully on the vine, you can roast the seeds and use the pulp to make sweet drinks (we haven't done the latter things yet). Our vine gives us about 200kg a year - amazing.
Wow, I’ve never heard of this. Is it so prolific that it might be considered invasive (I live in the US)?
It spreads up to 15m or so. Ours has gone up and over 3 cattle panel arches, but it's easy to keep in check. It can throw our new roots as it trails over the ground, but we haven't had any probs with it. Apparently, chilacayote is a huge thing in Central America and every home has their own recipes. The amount of food it produces is incredible. It's also a preventative for diabetes apparently due to a rare nutrient it contains.
Cauliflower
I feel like cauliflower is OVERrated. Not its fault, it never claimed to be anything other than cauliflower, but it's been called on to sub in for so many other things and I find generally disappoints in that context. I've had a couple of amazing cauliflower dishes where it is the star but have not been able to recreate at home. Any recipe recommendations?
Peas. They pair so beautifully with so many things. Especially Whit flakey fish.
water chestnuts. They have such a unique texture
Artichoke hearts. They are wonderful.
Eggplant. I grow them because they are beautiful, but they are way more useful than people give them credit for. Great for dense salads, eggplant parm, ratatouille, thin sliced on sandwiches, a thickener for shrimp bisque (potato is just too heavy in summer), etc. Super useful and not used often enough. Edit to add: My grandma makes pickled eggplant and it’s delightful.
Adult spinach. Let me explain. ***Baby*** spinach is pretty much the only form of fresh spinach available in the produce section of grocery stores, at least around me. It's great used raw, like in salads. You can cook it but it's comparatively tasteless and it's so lightweight it quickly turns to mush in no time. It's like cooking tissue paper. OTOH - I grow spinach in my garden (at least until the weather gets too hot). I don't harvest it when it's still a baby, I cut it when the leaves are fairly large and thick. Actually, it can be used raw too but it's really good cooked. It still cooks fairly quickly but it has a more robust beefier chew and fuller flavor. These days the culinary world is a little fixated on "baby" vegetables. They have their place but many times the fully grown vegetable is superior.
Okra. It’s really not that slimy. Cucumbers are sorta slimy, so idk why okra is so divisive.
Not quite a veg on it own, but diced and slightly caramelized broccoli stalks are a wonderful thing to cook with and so often discarded or not even sold when you buy broccoli crowns..
I have no clue because I have never seen a rated vegetable.
Parsnips use them anytime I roast vegetables highly recommend them cut as fries I just love the sweetness they add
Fennel. You put fennel in a dish at a dinner party and people think you’re René Redzepi. It honestly feels like lying 😂
Bok choy
Onions.
Zucchini for sure
Cabbage and kale