Fitness Minutes: (58,134)
3/12/13 11:58 P
I love shredded cabbage, in all kinds of salad fixings. Also, my favorite meal of late is lazy man cabbage roll casserole with ground turkey or chicken, lots of onions, celery and brown rice. So good and filling!
I love it! Slaw, soups, sauerkraut...I don't think I have ever met a cabbage I didn't like!
Co-Leader 17 Day Diet Team
"Getting through trials doesn't reveal our strength. (No, the trials do a pretty good job of that.) Getting through trials reveals God's grace and produces our character. So yes, get up. If God allows, get up to fight the good fight. But as you wipe the dust off your back, don't pat." -Jimmy Peņa
Fitness Minutes: (80,937)
10,362 3/12/13 3:36 P
I have a recipe on SparkRecipes named Italian Vegetable Beef Bean Soup. I'm wondering if the hubby that doesn't like cabbage could be tricked. The cabbage goes in at the end of this soup and by the time it simmers for quite awhile, especially if you cut it up fine enough, you would never even know the cabbage was in the soup.
This soup has LOTS of veggies - celery, onions, carrots, green beans, kidney beans, chickpeas, tomaotoes, you seriously would not know the cabbage was there in the end.
I make cabbage rolls with a twist and stuff them with brown rice, drained and washed sauerkraut, and ground turkey, I top the cabbage with slices of bacon for flavor and tomato sauce...or sweet and sour Red Cabbage with chopped apples
Also steam up a quarter of a head and add caraway seeds with a pork chop and a small red potato.
Cabbage soup with a can of "Veg All" liquid from the "Veg All" included, a beef shank...makes a good soup. You could eat the cabbage and have your hubby eat the broth and serve him the beef shank with some ketchup after the soup.
I also use shredded cabbage in tacos, salads and homemade slaw with vinegarette.
In addition to sauerkraut, I've grown to love sauteed or roasted brussels sprouts. As for 'regular' cabbage -- red or green! -- I am prone to roasting wedges in the oven with a little olive oil, turning a few times so they brown all around, and spritzing with a little lemon juice or balsamic vinegar. Or sauteeing in the skillet until a little softened and caramelized; I love how sweet the green cabbage will get. And I love coleslaw.
But the SO doesn't care for cabbage, though I've gotten her to enjoy it a couple ways, sort of:
 chop / cut into long-ish thin strings and steamed until soft, mixed with zucchini and perhaps steamed carrot strips as a mock-spaghetti, served with a red sauce.
 whole leaves, well-steamed until soft/tender but still strong enough to handle (a couple minutes), then filled with a rice or similar mixture, wrapped, steamed a bit more, and served. The cabbage roll equivalent of dumplings or stuffed grape leaves.
Now I want to do that last one again ... yum
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
Fitness Minutes: (11,285)
3/11/13 10:20 A
I love every kind of cabbage, even Brussels sprouts and sour kraut. But the two I make most often are red cabbage that is sweet and sour, and white cabbage in Bami Goreng or Nasi Goreng. These are two Indonesian dishes I make with cabbage. I also like any cabbage sauteed with onions with some soy sauce and sesame oil. Yummmmmm. And then there is always, just plain boiled with some butter.
I ferment it. Nothing like sauerkraut and fermented food is very healthy. i add carrots, seaweed, and caraway seed. A couple tablespoons a day. YUMMY
3/10/13 10:10 P
I love it but when it is still crunchy...In coleslaw (but with dressing rather than mayonnaise - and sometimes a bit of greek yogurt) . And very quickly stir friend....
Fitness Minutes: (80,558)
2,042 3/10/13 9:24 P
my favorite is stuffed cabbage, but since its such a pain I often make it into a casserole using shredded cabbage and all the other normal ingredients. :)
Fitness Minutes: (79,054)
3/10/13 9:21 P
I make a one pot meal that maybe even your husband would eat. I take cabbage, cut in half and then quarter it. I had it to a stew pot. Depending on how many people are eating I add enough carrots, onions, potatoes, and celery. Then I take Butterball turkey sausage and cut into two inch pieces. I put all this in the pot and I add about a cup of water. I cover and bring it to a boil, lower the heat and let cook about 25 minutes and you are good to go. I usually serve with applesauce. It makes for great left overs and so I usually make more than I know we are going to eat. Good luck!
PS...look for a small cabbage to buy or ask if they will cut one in half for you if it is too much.
Fitness Minutes: (2,976)
349 3/10/13 9:14 P
Alright I'm starting another one! This one is honoring CABBAGE, and I wanted to start This thread because it is a veggie that I had almost forgotten about because I never use it since my husband doesn't like it. But I remember when I was young my grandma used to make corned beef and cabbage and I couldn't care less about the corned beef but I could seriously eat three huge helpings just of cabbage. I loved it so much!
Well, I haven't eaten it in a long time and would love some advice as to how to cook it....remember it would be cooking for one since husband doesn't like it. Maybe I can make it and store in Tupperware....would it last long?
"The greatest danger for most of us is not that our aim is too high and we miss it, but that it is too low and we reach it." Michelangelo
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