Saturday, December 6, 2008


cabbage, originally uploaded by camille94019.

The produce box people have been sending us a cabbage every week for the last month. I usually love everything they send (and I do mean everything-- the turnips, the arugula, the yams, the tatters-- all of it), but darned if I can work up any enthusiasm for this green globe. Last week I slow cooked it in the crock pot, and it was edible enough, but the whole house smelled like stale, cooked cabbage for days. The lasagna from the week before was good, but it only used half of it. At this point, I am flirting with the idea of cole slaw. Does anyone have any ideas?


M. L. Benedict said...

Stuffed cabbage dolmas! Cabbage sauteed in olive oil with onions and tomato sauce! Cabbage soup or borscht! Corned beef and cabbage. You're right; it does have a strong smell, but there are so many things you can do with it and it keeps a long time.

Camille said...

yummm! I'll give it a try!

H said...

It's really too lovely to cut up. It would make a fabulous painting subject.
My wacky Chinese roommate used to fry it up early on weekday mornings to take to work for lunch. Fried cabbage is not a pleasant smell to wake up with. Oh! And she salt cured fish in the fridge... for weeks.

Shannon Marie said...

Gołąbki !! Polish cabbage rolls ! They're my favourite food. In Russian they're called golubtsy, but I always eat them at my Polish friend's house so I pronounce it goh-wump-key.

Here's my Polish friend's recipe:

half lb ground beef
half lb ground pork
diced white onion
one or two heads of cabbage
two cups of cooked white rice
1 small can tomato sauce
salt, pepper, garlic powder

Boil cabbage until soft, and run them under cold water afterward to stop cooking. Pull off individual leaves from the inside (the green ones outside can be thrown out) and try to cut off as much of the big veins as possible. Lightly brown the onions (finely chopped) in butter, drain, and mix the onions in with the ground beef and pork. Season with salt, pepper and garlic salt, and make little sausage-shaped balls and put into cabbage. Spoon some of the cooked rice on top, and roll cabbage like a fat little burrito. Place in a roasting pan, or a dish at least deep enough so that the top of the gołąbki aren't sticking out. Pour water into the dish so they're almost submerged, and cook in over at 350 degrees for about 45-60min. Cut one open to see if it's done, and when it is, drain water and cover with tomato sauce, seasoned with salt, pepper and garlic powder. Cook for ten minutes or so and then eat.

Strangely, they get better if left in the fridge for a day or two. Some people prepare them and leave them in the fridge overnight before cooking.

Kay said...

kai si ming - sliced-up cabbage with minced steak / pork and chicken stock, noodles,(or a packet of chicken noodle soup if you have such a thing over in USA)I guess any sort of stock will do ... add curry, green beans, rice ... then add three cups water and let it cook for twenty minutes or so. Yummmy!

H said...

Yum... the polish cabbage rolls sound great. I wonder if I can make them in a toaster oven.

The Nikkster said...

my folks always liked sauteed cabbage in a little butter with caraway seeds.

I prefer it without the seeds, personally.

rosa said...

Do it Thomas Hardy-style: a leaf of cabbage under your hat keeps your head cool in the hot sun. (Maybe from Tess of the D'Urbervilles?) And did I hear that you'll be White-Elephanting with us soon?

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