If You Don't Like Cabbage

[Guest guest]

This is one vegetable that I most often hear people say that they do

not like..Especially raw cabbage.

You can change their minds quickly by stir frying cabbage in a little

olive oil and adding some of your favorite seasonings. I also slice an

onion and add soy burger crumbles in mine. This is great served on

mashed potatoes. You can also boil the cabbage for the same results.

If you want children to try cole slaw, *finely* shred the cabbage and

use their favorite dressing. My children loved sweat and sour dressing

but most children prefer ranch dressing these days.This is a good way

to get children to eat both raw cabbage and carrots. Add a little

grated apple to the slaw and your little ones will love it.

Deanna in Colorado

[Guest guest]

One of my favorite ways to cook cabbage is to chop it up and saute it in Smart

Balance Light spread or butter. Add salt to taste. Don't add water. Stirring

frequently. It is delicious. I cook this in a my stainless steel or Teflon

wok, covered. I don't over cook it, just until tender and still bright green.

 

We also love to add it to our homemade Vegetarian Fried Rice.

 

A favorite Coleslaw recipe that we love is.

1/4 of a head of Cabbage, cut up small(I use my bonner Mandolin)

1 carrot, shredded( I use a bonner mandolin to make tiny matchstick size pieces)

1/4 c. Sugar(I like to use powdered because it dissolves faster)

1/4 c. Lemon Juice

Mix the sugar and lemon juice together and mix well. Toss with the Cabbage and

shredded carrots.

 

I love the sweetness of raw cabbage and often add some to a tossed salad,

especially the purple cabbage.

 

Thanks for sharing your ideas Deanna.

Judy

-

genny_y2k

Wednesday, January 16, 2008 4:17 PM

If You Don't Like Cabbage

 

 

This is one vegetable that I most often hear people say that they do

not like..Especially raw cabbage.

You can change their minds quickly by stir frying cabbage in a little

olive oil and adding some of your favorite seasonings. I also slice an

onion and add soy burger crumbles in mine. This is great served on

mashed potatoes. You can also boil the cabbage for the same results.

If you want children to try cole slaw, *finely* shred the cabbage and

use their favorite dressing. My children loved sweat and sour dressing

but most children prefer ranch dressing these days.This is a good way

to get children to eat both raw cabbage and carrots. Add a little

grated apple to the slaw and your little ones will love it.

Deanna in Colorado

 

 

 

 

 

 

[Guest guest]

Yum, we love cabbage here. But I've had a lot of really nasty boiled cabbage

before that was boiled to the consistency of sewer sludge.

 

Our : " I hate cabbage and won't eat it " grandson will eat my spring rolls till I

run out of ingredients. Also if the cabbage is old (and unless you go out to

the yard and pick it yourself, it's probably going to be old), add a bit of

sugar to it. (Not much, maybe a teaspoon for a small head). It replaces the

natural sweetness of the vegetable that decreases with age.

 

Stir-frying doesn't seem (to me if no one else on the planet), to release as

much stinky sulfur smell.

 

My egg rolls/spring rolls are too easy for words. I will either fry them or

brush with veggie oil and cook in the oven.

 

Spring Rolls

Shredded cabbage (tiny shreds)

Sweet onion, thinly sliced

Couple minced scallions, tips and all

Finely shredded carrots

5 spice powder

Teaspoon sugar

Couple shakes soy sauce, Maggi seasoning or bulgogi sauce (my favorite)

Egg roll/wonton/spring roll wrappers

 

Lightly toast cabbage, onions, carrots in tiny tiny bit of oil in wok on high

heat. The idea is to toast, not cook in its own juices. Add 5 spice spice to

mixture, and your choice of soy or bulgogi, soy sauce and sugar.

 

Put a couple tablespoons of the mixture down the center of the wrapper. Using

your finger, moisten the edges with water. Fold per the package instructions

then fry in hot oil, draining well. OR lightly brush with vegetable oil and bake

in 400* oven till brown, turning once during cooking.

 

 

Onions and cabbage have an affinity for each other and many times I'll stir fry

just cabbage and onions together and serve plain or with crispy rice noodles.

 

Oh, also, when making cole slaw, let it sit in the dressing at least couple of

hours in the refrigerator to let the flavors meld and the cabbage suck in some

of the flavors of the dressing. Additionally, the already shredded cabbage is

very disappointing if you like the vegetable, and yuk if you don't like it at

all to begin with. SOoooooooooo, here is how to shred cabbage with nothing more

than a chef's knife.

 

Wash cabbage, remove outer leaves. Using knife, remove the core part as the

outer ones can be woody and take longer to cook than the more tender leaves.

Roll leaf up and make thin slices. Once the outer leaves are done, cut the

cabbage into quarters, remove the core and discard (toss it on the compost pit

or somewhere for the possums or rabbits if you live in the boonies and not Park

Avenue). Thinly slice across the cabbage.

 

 

Hope this helps. Love and hugs to all, Jeanne in GA

 

 

 

 

 

 

 

 

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