Hi Everyone! I was wondering if any of you experienced cabbage cooks could share some of your favorite cabbage preparations. I am determined to learn to cook cabbage since it's so good for me, and (I hope I'm not mistaken!) a favorable carb. I have red cabbage at home now that needs to be eaten, so would appreciate any replies! Especially yummy recipes, since I'm going to need some help to get hubby excited about cabbage. I made brussels sprouts the other night and while I thought they were very fresh and quite good, he did sort of turn his nose up at them. But then, he's not zoning and therefore not as motivated to find favorable veggies he likes! Thanks in advance! Angela :D

I like to make a coleslaw with it. I shred a whole cabbage, shred a couple carrots (mostly just for color) and 1 onion. The dressing is about: 1/4 c. yogurt plain and fat free, with 1/4 white vinegar and about 4 tbl spoons of splenda (I know splenda is "less zone favorable" but it really changes the taste of the coleslaw and I tell myself a little bit should does not hurt) + salt and pepper. I mixed everything together and put it in the fridge. It taste even better 1-2 days later. Sometimes I just cook it in the pressure cooker with green beans, yellow beans and a little bit of turnip and carrots. When I take it out, I eat the cabbage alone, warm and I add a little white vinegar on it.. I got that from my Mom, she used to eat it that way.. It is really yummy! Now I am going to cook some cabbage or make a coleslaw tonight.. Thank you for reminding me of this great veggie! :D Christine

Thanks for sharing! Those ideas sound yummy. I've never been a big coleslaw fan, but hubby actually loves coleslaw so I may try to make some. The cooked recipe sounds good too! one of my friends told me she steams hers and just eats it plain. Sounded yucky to me, but I've never tried it so I shouldn't judge. She said she can eat a whole half a cabbage in one sitting, she likes it so much. I'm trying to learn! Thanks! Angela :D

Hi. When I was a kid my mother used to do the old fried cabbage and sausage thing. Wekk, that isn't too zone (or fat friendly at all), so I've been modifing it I take a wedge of cabbage (yes, it's favorable) and cut it into chunks, throw it into a microwable bowl (about 1/4-1/3 of a head), splash some water on it, toss in some sliced onion and garlic i you're into that, and nuke it until almost tender. Then I slice up some turkey sausage (you can find various brands that are lean, or any lean meat you happen to have as leftovers), throw it in the bowl, season with whatever you like, drizzle on some olive oil, and nuke it again for 1-1 1/2 mins. I love the stuff, but you have to add some carbs on the side to stay in the zone. Fruit works well here. I was just over at Sam's yesterday, and found a bag of frozen berry blend, checked the labels, and saw no added sugars, and it goes well with breakfast and as a desert for the cabbage/sausage thing. Tim Tim

This is true to add fruits is often what I do with this kind of veggie and the frozen berries are really good idea.. Also, when I cook these vegetable in the pressure cooker.. you don't need to leave them in it too long cause they will get mushy too fast. I like to cook them also with ff chicken broth and some onions...

Ooh, I love cabbage :-) It's so very good for you, especially in raw state. I usually just make a salad with it (the trick is to shred the cabbage finely, add salt and then just squeeze it with your hands and let sit for about 10 minutes. This way, the juices will come out and it will be softer and better-tasting). Then I add some lemon juice or vinegar, salt & pepper, olive oil and some dill seasoning (or fresh dill). You can also add cucumber, tomato, chickpeas to make it a more rounded salad. The same goes for red cabbage. Another great way to cook green cabbage is to stuff it. You can google stuffed cabbage, but here's a recipe I found. Just skip the rice: http://beef.allrecipes.com/az/Stuff...abbage.asp and more stuffed cabbage: http://www.cooks.com/rec/search/0,1-0,stuffed_cabbage,FF.html Also, there's a great Russian soup that uses cabbage that's called borscht. There are several varieties to the recipe; you can make it vegetarian or use beef stock or chicken stock. Some recipes call for beets, but you can easily skip them as they are unfavorable. Also you may want to skip the potatoes, or just not eat the potatoes yourself :-) This soup is absolutely delicious, especially when served with a dollop of sour cream! Here are some recipes: http://www.cooks.com/rec/search/0,1-0,russian_borscht,FF.html I'll try to think of something else :-)

Yum! Thanks everyone! Keep the cabbage recipes coming. I appreciate everyone's thoughts so far. I usually buy red cabbage just because I am a big believer in the "more color equals more nutrients" philosophy. I'll let you know how my cabbage adventures come out! :lol: Angela

Sweet and Sour Braised Red Cabbage and Canadian Bacon
2 3-block servings

1 ½ C thinly sliced red onion (about ½ lg)
4 C thinly sliced red cabbage (about ½ medium)
1 small apple, grated
1/3 C apple juice
1 ½ tsp packed brown sugar (or 2 tsp Splenda brown sugar)
1 bay leaf and/or ½ tsp caraway seeds (optional)
2-4T red wine vinegar, or apple cider vinegar
Water as needed.
9 oz lean Canadian bacon (1 ½ oz= 1 Pblock)
or your favorite protein choice
2 tsp olive oil

Sauté onion in non-stick Pam-sprayed pan until soft. Add vinegar, red cabbage, apple, apple juice, brown sugar, bay leaf/caraway seeds and braise-deglaze, adding more water if necessary, until the cabbage is of desired doneness (soft or crunchy) and the grated apple has disintegrated. Season with salt and pepper if desired.

Sauté diced Canadian bacon in 2 tsp olive oil until browned.

Serve sautéed diced Canadian bacon on top of the braised red cabbage.
The cabbage tastes even better the second day.

Variation 1: omit apple juice and use water—add 1 tbsp raisins (sliced in half). Omit bay and caraway and top with a dash of cinnamon or nutmeg.

Variation 2: omit apple juice and use 4oz red wine.

Variation 3: (for hungry days) use 8 C sliced red cabbage and ½ grated apple. Will be less sweet because apple amount is lessened.

Variation 4: substitute an appropriate amount of soy sausage for the Canadian Bacon.