Cabbage recipes? How to use it in a salad?

Cabbage sliced to 1/2 inch think "steaks" and brushed with olive oil and a garlic salt, baked in the oven for about an hour, is yummy! Also, the same basic thing or in chunks, wrapped in foil on the grill... We like to chop it into potato-chip size pieces and fry it in a large skillet with turkey smoked sausage and thinly sliced potatoes. Shred it and toss it in a stew for added veggies. Look for a recipe for "unstuffed cabbage rolls", a casserole much easier than rolling up the leaves into little burritos. So many things you can do with cabbage!

TeaBea wrote: »

Simple Asian cabbage salad - shredded cabbage, shredded carrots, thawed peas and Newman's Sesame Ginger dressing.

Marinated (no mayo) slaw - cabbage, celery, peppers, carrots, onions.

I buzz it through the food processor and make/include it in various slaws/salads, probably similar to the one above.
Here's one recipe that I've used that the family likes for a vinegar-based slaw: http://www.seriouseats.com/recipes/2014/06/vinegar-coleslaw-recipe.html
The internet has tons of variations, including creamy traditional slaws.

I made this Polish cabbage roll during the cooler months. Will again as the season turns: https://youtu.be/5ckKeuH9j9A
Yes, that's Jenny Jones who used to be a TV talk host.

I've grilled it (cut through the head to make a thick slice, push a skewer through - carefully - to keep the slice intact; a spritz of oil, shake of garlic powder, S&P or other seasonings of your choice; grill to get some nice markings and it's done). Poster above mentioned doing this in foil, that's great, too (esp. with a veg mix or even with meat mixes Boy Scout foil-pack style). I just usually pop the slices onto my grill's veggie plate or straight onto the grill itself.

It's pretty unlimited. I've been known to chomp on the leaves directly, like lettuce, but some folks find it too firm for that, which is why once it's been shredded/etc. into slaw-sized pieces, it's more popular. Boiling softens it, and thus it's great for adding to soups. Saute is good also, as a main dish with other ingredients, or by itself. Besides the nutritional values, the reason it's such a staple is that there are many things you can do with it.

Good luck ...

I wouldn't eat a lot raw, because for me it causes digestion issues. I can manage finely shredded cabbage as part of the leafy part of salads. Asian inspired salads with cabbage used for crunch are delicious.

I love it cooked, especially roasted in wedges!

An alter ego posted this in another forum a few hours ago.

And while we're talking about cabbages and taco fillings I just noticed this article in New York Times Magazine. Why You Should Burn Your Vegetables is about literally burning to black the outer leaves on a cabbage head, then peeling off the black and using whats underneath. I've seen this, and done it, with onions, tomatoes, and tomatillos but never heard of doing it with cabbage. The article goes on to talk about shredding the unburnt cabbage, adding crema and, optionally cilantro, hot sauce, adobo, lime, etc.
At the end, there are links to the cooking.nytimes site recipes for Hot Slaw, Mexican-Style and homemade Crema made with sour cream, heavy cream, lime juice, and salt.

I remember recent discussions about the NYT limiting access to cooking.nyt to subscribers but guessing there is some number of articles you can access for free.

Make egg rolls

The salad section of the grocery store has some awesome premixed bags. I had a lemon kale salad today. I added some pulled chicken to it a boom I had 2 cups of high nutrient protein packed lunch for under $4 with an entire serving left for tomorrow.

I love this recipe.... you really need a mandoline to slice the cabbage super thin. It tastes fresh and light, and my family likes it too.

http://natashaskitchen.com/2016/05/10/cabbage-and-pea-salad/