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 Post subject: So much Cabbage!
PostPosted: Mon Aug 01, 2011 3:06 pm 
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Bathes in Braggs
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Location: Boston, MA
My boyfriend's dad very generously gave me 2 HUGE heads of cabbage - one purple, one green - from his garden. I'm not quite sure what to do with so much cabbage!! I am going to make some colcannon, but that will use maybe 1/2 of a head. What do I do with the rest??

Also, will it keep in the fridge for a week? I'm out of town Thurs-Sun and it would be great if I could leave one uncooked for next week!


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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 3:08 pm 
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viewtopic.php?f=4&t=7204


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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 3:25 pm 
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Bathes in Braggs
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brian wrote:
http://forum.theppk.com/viewtopic.php?f=4&t=7204


Got it! Don't share cabbage with Veglicious. And I should make braised cabbage with vinegar and kimchi!


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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 3:40 pm 
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Cabbage will DEFINITELY keep for a week. It will keep for a long time, and even then usually only the outer leaves start to dry up, so you can just peel them away--and it looks like a shiny new cabbage!

Also, this is amazing and very simple: http://simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

ETA: That recipe calls for butter, but I've used both earth balance and olive oil and both have worked great.

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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 3:42 pm 
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If you have AFR, the braised cabbage and seitan is so good. Very simple ingredients, quick and yummy!


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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 4:15 pm 
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I was just reading about how to make saurkraut not 10 minutes ago. I'd say make that! You can share the batch with your lucky friends, neighbors and your favorite PPKer nickvicious ;-)

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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 5:17 pm 
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My new favorite way is braised - cut into wedges with a bunch of sliced onions - pour about 1/2 c veg stock (faux chicken/beef stock are also good) over everything and cook at 350 for about an hour, turning the wedges half way through. So easy and so good!

I also like it shredded and added to stir-frys.


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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 5:52 pm 
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smothered cabbage! cook it down with onions and some seasoning. yum yum yum.

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 Post subject: Re: So much Cabbage!
PostPosted: Mon Aug 01, 2011 8:43 pm 
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Cabbage rolls stuffed with rice/fake meat and/or lentils and onions. In a sweet n' sour tangy tomato sauce.


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 Post subject: Re: So much Cabbage!
PostPosted: Tue Aug 02, 2011 5:44 am 
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Okonomiyaki! Mix shredded cabbage with some flour and water, add some spices like ginger or curry, and fry it in a pan. Top with okonomiyaki sauce (or make your own by mixing ketchup & soy sauce) and some vegenaise.

Cole slaw!

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 Post subject: Re: So much Cabbage!
PostPosted: Tue Aug 02, 2011 7:05 am 
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i like cutting it into wedges and searing the sides. the nytimes did a cabbage piece a year or so ago, search there!


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 Post subject: Re: So much Cabbage!
PostPosted: Tue Aug 02, 2011 8:34 am 
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I like shredding it in my salads especially the red since it looks so pretty!


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 Post subject: Re: So much Cabbage!
PostPosted: Tue Aug 02, 2011 8:44 am 
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Bathes in Braggs
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Soo many good ideas! Luckily I have tons of cabbage and can always get more! I'll definitely be trying some of these out next week! Amazing that I've done so little with cabbage so far... this will change now!


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 Post subject: Re: So much Cabbage!
PostPosted: Tue Aug 02, 2011 3:18 pm 
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dumplings !!


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 Post subject: Re: So much Cabbage!
PostPosted: Wed Aug 03, 2011 6:14 pm 
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I just made a ton of it today, and it was dee-lish. Sauteed some onion in olive oil, threw in chopped cabbage with salt, pepper, and liquid smoke (which made ALL the difference!), and cooked it til it was just right. The liquid smoke totally took the place of the pork it was cooked in when I was a kid - but, ya know, without the gross factor.

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 Post subject: Re: So much Cabbage!
PostPosted: Wed Aug 03, 2011 6:30 pm 
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My favorite way to eat green cabbage is to quarter it and chop it into chunks that fit into a pot with a bit of water. I steam it with yellow mustard seed and then eat the steamed chunks with a bit of salt and apple cider vinegar. That is the definition of comfort food for me.


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 Post subject: Re: So much Cabbage!
PostPosted: Wed Aug 03, 2011 6:34 pm 
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ahhhh I can't believe I forgot to mention halupkis and haluski!!

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 Post subject: Re: So much Cabbage!
PostPosted: Wed Aug 03, 2011 6:37 pm 
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With dinner tonight, boyfriend tossed shredded cabbage, shredded carrots, golden raisins, and peanuts in a spicy Thai sauce. REALLY good! I kind of can't stop eating it.

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 Post subject: Re: So much Cabbage!
PostPosted: Sun Aug 07, 2011 6:24 pm 
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Great question. Here is my fiance's personal recipe. I swear I fell in love with him because of this stuff! :P
Cheap and easy to make, spices can be found at the Indian Grocery Store. I highly recco Kitchen King Masala.


Ram’s Indian Cabbage

Ingredients

1 Head of Green Cabbage (Diced)

2 Carrots (Diced)

¾ of a bag of frozen peas

2 tbs. oil (enough to fry the garlic and ginger)

1 tsp. mustard seeds

1 tsp. cumin seeds

2 cloves of garlic

1 tsp. fresh ginger root

1-2 small green (Indian) chilies

½ tsp. turmeric

½-1 tsp. red chili powder

1 tbs. garam masala

1 tbs. kitchen king masala

1 bunch of cilantro

Instructions
1. Dice the cabbage and carrots and then mince the garlic, ginger, and green chilies.
2. Put the cabbage and carrots into the microwave for 7 minutes per bowl full to soften them (I usually have to use three separate bowls).
3. Heat oil on high for a few minutes and then add the mustards seeds.
4. When the seeds begin to explode, reduce the heat and add the cumin seeds, garlic, ginger and green chilies until they have released their flavor. Don’t let the cumin burn!
5. Quickly mix in the turmeric and red chili powder to adequate spice level.
6. Add the carrots and cabbage while mixing in the oil and spices.
7. Cover and leave at low heat for 25 min stirring occasionally.
8. Add the cilantro and peas once the carrots have become soft and heat for another 15 min.
9. Add the kitchen king masala and garam masala and continue to heat until the cabbage becomes soft and sweet to taste (time depends on size of cabbage).
10. Serve with rice and fresh cilantro.


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 Post subject: Re: So much Cabbage!
PostPosted: Sun Aug 07, 2011 6:33 pm 
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The smoky tempeh and cabbage recipe from Vegan on the Cheap is really, really good. My dad actually requests it from time to time, and he's an omni who doesn't make a habit of requesting things.

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 Post subject: Re: So much Cabbage!
PostPosted: Sun Aug 07, 2011 7:40 pm 
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I discovered red cabbage a few years back. My favorite lazy snack was shredded red cabbage topped with an improvised peanut sauce. Take pb dilute with some water, apple cider vinegar, lime juice, and add ginger and red pepper flakes. I do it all to taste and the consistency that I want. Super easy and yum.


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 Post subject: Re: So much Cabbage!
PostPosted: Fri Sep 09, 2011 7:46 am 
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Shred it in salads, tacos, burgers.
Make a slaw! Either Veganaise or vinegar based.
Cabbage stew.
Saute it with oil, onions, garlic etc eat.
Or Russian style cook down the whole head with splash of acid.

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 Post subject: Re: So much Cabbage!
PostPosted: Fri Sep 09, 2011 7:54 am 
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Oh! And Cabbage is a must for all homemade egg rolls.

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 Post subject: Re: So much Cabbage!
PostPosted: Sat Sep 17, 2011 1:07 am 
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The braised cabbage with seitan in AFR is really good with chorizo.

here are a few other suggestions:

Chinese Sweet and Sour Cabbage with Tofu
http://tastespace.wordpress.com/2011/08 ... with-tofu/

Mexican Cabbage Stirfry
http://tastespace.wordpress.com/2011/07 ... -stir-fry/

Braised Cabbage with Carrots and Onions (dude, this one is mighty tasty but it takes so long!)
http://tastespace.wordpress.com/2010/05 ... ached-egg/

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 Post subject: Re: So much Cabbage!
PostPosted: Sun Sep 18, 2011 10:12 am 
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I love making sauerkraut! I mostly make tempeh reubens with it, but it's also good to top off rice/protein/veggie bowls. Homemade is really crunchy and awesome, and keeps for a really long time. I ferment it in a glass jar and then just put the lid on and put it in the fridge when I'm done. Here's how I do it: http://www.wildfermentation.com/resourc ... sauerkraut

You can do it in much smaller quantities as long as you scale down the salt in roughly the same proportion.


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