Giant Purple Cabbage
Hi MFPals, I got a beautiful purple cabbage in my farm box this week and I need ideas and recipes to eat all this cabbage. Obviously stir frys and coleslaw and maybe even tacos and salads but I’m gonna be eating cabbage for awhile, this thing is huge!. Does anyone have experience making sourkraut? Or maybe pickled cabbage? Is that even a thing? 🤔
Replies
-
🌞 Hi @herblovinmom !!! Inspiring!
I read that purple cabbage has so many nutrients. I like using in stir fries with olive oil and some herbs.i saw this awesome recipe for roast red cabbage!— I have been waiting to try it.
- Preheat the oven to 400 degrees F.
- Trim the bottom off the cabbage and cut it in half lengthwise. Then cut it into 1/2-inch-thick slices.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, garlic powder, onion powder, red pepper flakes, salt and pepper. If possible, it helps to do this in a wide shallow bowl with a flat bottom.
- Dip each cabbage slice on both sides in the marinade. Place the slices on a sheet pan in a single layer. They should not be touching or overlapping.
- Roast the cabbage for 20-25 minutes until browned in spots and caramelized at the edges.
- Sprinkle with parsley before serving
I know @acpgee has made awesome pickled recipes! Giving her a shout out! ;)
Let us know how it turns out!! 🪴2 -
I normally braise red cabbage in the traditional fashion. I made a large quantity of the recipe below at Christmas and found the cooked cabbage freezes well.
https://www.theguardian.com/lifeandstyle/wordofmouth/2013/dec/12/how-to-make-perfect-braised-red-cabbage
I don't have sauerkraut/kimchee experience though my mom used to make a Sichuan variant that only inolved cabbage, salt water and spices. I only have made quick pickles that start with vinegar, so don't have the gut microbe enhancing benefits of pickles that start with fermentation of water, salt and veg as is the case of sauerkraut, kimchee, and traditional Sichuan pickled cabbge.
Here's a Dutch/Indonesian recipe for a red cabbage quick pickle meant to compliment Indonesian/Malaysian curries.
Pickling brine: 125 ml vinegar, 75g sugaar, 1/2 tsp salt, 2 cloves, 1 cinnamon stick, 1 star anise. Heat in a small saucepan until sugar dissolves, and steep for 15 minutes before straining out spices.
Veg: 200g red cabbage finely shredded, 1/2 mango julienned, 100g cucumber in thin disks
Finishing: 1 lime
The recipe says to steep the brine as a dressing just prior to serving. I prefer pickling for at least an hour and maybe for 2 days. Finish with a squeeze a lime if extra acidity is needed. I have made this without the mango and cucumber.
t
3 -
mmmm, such delicious ideas!
@herblovinmom , I just saved this recipe for cabbage 2 or 3 days ago, it looks delicous!
Melting Cabbage4.5(24)24 Reviews
This velvety cabbage in this easy cabbage recipe melts in your mouth and picks up the flavors of caraway, cumin and garlic as it simmers in broth in the oven. Serve it alongside roasted pork or chicken.
By Carolyn Casner Updated on April 4, 2024
link -
And, yes! I just tried sauerkraut making for the first time, this spring. There was a series of classes offered by my city's adult ed program called, "Ferment This!". It was 3 weeks, 1 class per week. One of the weeks was devoted to sauerkraut, and let me tell you, it's sooooooo easy! You just need strong fingers to break the cell walls on the cabbage to release the liquid, and/or brine water. That's it! If you put pretty shapes of other colorful veg slid in after the jar is full, between the glass and the cabbage, the resulting sauerkraut looks like art projects! The teacher cut heart shapes out of radishes, and other sorts of veg art, it was cute. Unlike other fermentations, there's no colony to feed/care for, like with sourdough or kombucha or kefir, etc etc. Just cabbage, and brine, and weights to keep the leaves under the brine water (or mold grows), or cabbage leaves stuffed in the top to keep the shreds submerged, or some such.
This was the teacher's website. Too bad she doesn't have any of the pretty veg art examples. Be creative!
2 -
PS - home fermented cabbage is soooooo much yummier than the can stuff ! AND you can control the 'zing' level. Just cap and fridge it when it's as fermented as you like it.
2 -
oh man these ideas are awesome.!. thanks so much for the recipes and including the instructions. Very helpful. Looks like I’m gonna be messing with that cabbage today to produce something delicious. Maybe do a roasted version then pickle some for a couple days from now and then try that melting cabbage while my cabbage is souring for krout.. I had a feeling you guys were the just the group to ask 😉 with all your veggie eating experience. I’ll let you guys know how it turns out. 👍 thanks again
1 -
How was it?
Family makes a sweet & sour type red cabbage side dish and a vinegar potatoes side dishes for holiday feasts. Not wild for either.
For cabbage, I once tried roasting wedges with sweet onion slices and squeezed lemon but it was squeaky on the teeth and relized oil helped…
So, now we do a light dressing or drizzled tomato sauce, and it is a fav. I also spice liberally depending on the sauce/marinade.
My fav marinade with lemon pepper, garlic, a little soy sauce, olive oil and most of the time with a touch of honey or molasses to take off the harshness of the spices.
0
