Sometimes I wonder why I bother to grow Cabbages. I only grow a few, then have difficulty thinking of what to do with them.
This one was young and very tender. I took out the core, then ROASTED it with lots of garlic butter in between the leaves, it was cooked beside half a Chicken. Experimentation occasionally pays off; this time it certainly did. It was bloody delicious; we ate the lot.
Now I'll have to think of what to do with all the others. Bubble-n-Squeak maybe? No, I think I'll do this again; it was so good.
Any other suggestions gratefully accepted!
You could make sauerkraut. Very healthy gut for you and Lady M.
ReplyDeleteI'm not sure if these are the right type for sauerkraut. We buy ours from Leclerc.
DeleteI love boiled soggy cabbage and could eat it everyday if I had to. In fact I might add it to our new weekly menu. No need to find fancy ways of preparing it in my opinion.
DeleteChopped and stir fried with bacon and caramelized onion. Very tasty, but sleep with the window open.
ReplyDeleteBacon and cabbage are certainly good bedfellows, I'll remember the window!
DeleteA bit of cream and caraway seeds alongside the bacon and shredded cabbage is good too. Should think you could also mix it with apple and do it like they cook red cabbage.
DeleteArilx
Sounds delicious
ReplyDeleteIt was, and we probably smelt of garlic from 100 yards.
DeleteI've got a recipe where you take out the middle of a cabbage and cook it with good stuff like onions/bacon in foil. Lovely! I'll have to dig it out and blog about it sometime. x
ReplyDeleteStuffed cabbage sounds good; I'll experiment.
DeleteSubstitute the tender cabbage leaves for vine leaves in suitable recipes?
ReplyDeleteNever thought of using garlic butter with cabbage - sounds delicious, as does the bacon and caramelised onion. Might try that one on a warm night when we can have the window wide open !
Garlic butter is good with so many things.
DeleteI love bubble and squeak, we have it most weeks.
ReplyDeleteAnother way we eat it -- Simmer a ham hock for about an hour, add whole potatoes, plenty of black pepper and sliced onion. When potatoes nearly cooked add a cabbage cut into six pieces down the heart, simmer for a further 10 mins. If you are not watching your weight, some fresh bread goes well with this.
That sounds much like some stews I make in winter. I think it may be a bit 'substantial' for this time of year. But delicious, of course.
DeleteBacon, cabbage and potatoes. I think my Irish grandparents ate it every day. Or so it seemed. Simple food but very good for you.
ReplyDeleteWe eat similar things here in winter. Good rib-sticking grub.
DeleteBrilliant idea Cro - it is rather a boring vegetable, so I shall try this.
ReplyDeleteAbout how long did it take? I have an Aga so it doesn't matter but I want to know how early to put it into the oven.
I tucked the quartered cabbage around the half chicken, and turned the pieces over once. I gave it about an hour.
DeleteMy grandmother used to boil it and make it with vinegar and bacon...it was rather epic
ReplyDeleteSounds good; I bought some bacon this morning.
DeleteWhat a good idea, and I have copied it into my recipe book for when we, too, get to grow a cabbage which looks as stunning as yours.
ReplyDeleteThey're particularly good at the moment; nice and tender. I need to eat the others as soon as possible.
DeleteGo mad and have the bubble 'n' squeak.
ReplyDeleteWhich is the bubble, and which is the squeak?
DeleteNow there's a conundrum. I've always imagined the cabbage to be the squeaky bit.
DeleteI am not a great fan of cabbage, but this recipe sounds good. Butter does make everything taste better.
ReplyDeleteI like cabbage 'occasionally'. But I shall be eating a lot over the next week or so. After that we'll have the red cabbages to eat; and we still have some calabrese.
DeleteThanks for the instructions above Cro - shall now try it and report back.
ReplyDeleteThis time of year - coleslaw or cabbage salad (cabbage, carrots, green onions, a handful of sunflower seeds. Dressing of mayonnaise and a tblsp. of sweet pickle juice).
ReplyDeleteI'm not sure if this one is crisp enough for a coleslaw type salad, it's quite soft. But I'll give it a go tomorrow for lunch.
DeleteSpring or Egg rolls? :)
ReplyDeleteInstead of bean sprouts? Maybe.
DeleteYour delicious idea for the tender cabbage has certainly brought forth lots of other delicious-sounding ideas. I have added cabbage and Bacon to my shopping list. (I don't often buy bacon, but will be doing so very soon.)
ReplyDeleteBest wishes.
I shall be having another one on Wednesday; I think I shall try stuffing it with bacon etc.
DeleteI saw this a while back, and whilst not a fan of cabbage myself, this sounded like something I might actually like: http://thepioneerwoman.com/cooking/edna-maes-escalloped-cabbage/
ReplyDeletePS Not sure what 'cheese whizz' is, but I'm sure you could make it up somewhere along the line!
DeleteThat certainly looks very good. No doubt the 'cheese in a jar' could be substituted for proper cheese. By the way, I don't think anyone is a fan of cabbage, it's just one of those things we occasionally grow and eat.
Deletesliced thinly and stir fried with walnuts and mustard seeds is one of my favourites. I shall try some of these suggestions though.
ReplyDeleteHi Cro,, I love cabbage and so does my DH. He cores it, shreds it finely (with a knife) and then I boil it quickly in hot salty water. Drain, add a knob of butter and sprinkle of WHITE pepper. For hardier cabbage leaves I've eaten them curried. But the cabbage and bacon idea sounds good too - for my DH of course, not for me!
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