CABBAGE! Your favorite recipes?

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I know I’ve posted this before, hopefully it wasn’t in this thread, I checked and didn’t see me. Here’s a quick, colorful, tasty cabbage salad. You can adjust everything to your taste-

Half and half each green and purple cabbage, chopped or shredded
Handful of chopped cilantro (or parsley if you hate cilantro)
Salt and pepper
Toss with raspberry vinaigrette dressing (Girard’s was the original one used, but Brianna’s Blush Wine vinaigrette is also fantastic in this)

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Roasted in duck fat in a can,with orange jamalade and xo vinaigrette

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I tried some with a sprinkle of pepitas, some with a sprinkle of shelf stable crispy fried onions. I’m hoping they will be okay left over

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This was the original idea

CABBAGE! Your favorite recipes? - #90 by shrinkrap, but

…in the Epicurious grilled slaw

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This looks good

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I made Smitten Kitchen’s Salt and Vinegar Cabbage a month or two ago. It was okay but not nearly vinegary enough for me. I currently have half a head of cabbage in the fridge so I’m going to give it another go this weekend. https://smittenkitchen.com/2025/04/charred-salt-and-vinegar-cabbage/

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Here are three top‐tier cabbage recipes—concise and professional:

  1. Savoy Cabbage Slaw with Champagne Vinaigrette
    Thinly shredded , carrots, shallots; dressed with Champagne vinegar, Dijon, olive oil, and honey.
  2. Braised Red Cabbage & Apple
    Slow‑cooked cabbage, tart apple, star anise, apple cider vinegar, brown sugar—melt‑in‑your‑mouth texture.
  3. Stuffed Cabbage Rolls in Tomato Ragù
    Blanched cabbage leaves wrapped around seasoned meat & rice, simmered in a rich tomato sauce.
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Whoever brought up the roasted cabbage wedges with rosemary and walnuts, thank you! Very delicious!

I mostly follow this recipe.

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a red cabbage soup with apple, carrot and juniper berries

https://www.williams-sonoma.com/m/recipe/red-cabbage-and-apple-soup.html

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that looks delicious

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I was called on to bring coleslaw for a pulled pork dinner this weekend. The red cabbage was so fresh and crisp and sweet that I ate several leaves just as they were.

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I have friends who live to smoke meat. But, last time I was visiting my bro in Texas, a young mexican gent showed me the perfect side. Take head of cabbage, core it out, place stick of butter in its place, wrap with heavy foil and let it go the long haul with the meat. OMG, I thought it was the greatest thing.

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That sounds fantastic.

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I did that once, and I failed to consider that the structure of the cabbage means it’s a great insulator, meaning it takes a LONG time for the center to get hot! My thought process: “Hey, it’s cabbage. Maybe half an hour or 45 minutes should be enough.” WRONG. It took several hours. Delicious when finally done, though.

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I made the same mistake when I tried it in the oven. It’s an 8-12 hour low and slow thing. I took the undercooked cabbage and sauteed in all that butter. Not quite the same…

How long you figure it took in the oven? Several=2,3?

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I did it in my offset. It’s been quite a few years, but IIRC, it was at least 4 hours for a medium sized head. Could have been more, TBH. I just remember poking it with a knife periodically and wondering if I had unintentionally wrapped a bowling ball in foil instead!

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Of laste, I’ve been making crispy rice, ala Bobby Flay, and combined cabbage HOT stir fried with carrots onions, peppers, and mushrooms. ‘Bout the only vegan dish I feel I could live on. Side of cowpie beans and I’m happy.

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I find most vegan foods are improved by a big dollop of full dairy sour cream LOL

potato pancakes, vegetarian borscht , vegetarian, shchi, mushroom perogies etc

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