what to do with cabbage?
Jun 15, 2012 | 5:04 pm
#17
Join Date: Mar 2006
Location: Canada
Programs: UA Mileage Plus, AA Advantage, Aeroplan
Posts: 75
This got my mind exploring (insert ominous music here):
ASIAN STYLE:
- Chopped Chicken (whichever part you prefer) mixed with chopped Garlic, Onions, Ginger, Bean Sprouts, firm Tofu (if you have it), chopped Scallions, dark Soy Sauce, Hoisin Sauce, Sriracha hot sauce, and a splash of Sesame Oil (if you don't like this, omit). Pan saute everything until it is cooked and leave to cool down.
- Wrap in cabbage leaves and eat it like a spring roll.
ITALIAN INFLUENCED:
- Mix chopped Garlic, Scallions (Green Onions), pre-sauteed Italian sausage meat, mashed Potatoes, chopped Bell Peppers (whichever you prefer), and chopped Zucchini (if you don't like, don't include).
-Wrap in cabbage leaves and set in an oiled pan.
- Cover it in Tomato Sauce, grated Parmesan, sliced fresh Mozzarella (if you have it), bread crumbs, and a sprinkling of Oregano.
- Bake it until everything is melted and golden brown.
ASIAN STYLE:
- Chopped Chicken (whichever part you prefer) mixed with chopped Garlic, Onions, Ginger, Bean Sprouts, firm Tofu (if you have it), chopped Scallions, dark Soy Sauce, Hoisin Sauce, Sriracha hot sauce, and a splash of Sesame Oil (if you don't like this, omit). Pan saute everything until it is cooked and leave to cool down.
- Wrap in cabbage leaves and eat it like a spring roll.
ITALIAN INFLUENCED:
- Mix chopped Garlic, Scallions (Green Onions), pre-sauteed Italian sausage meat, mashed Potatoes, chopped Bell Peppers (whichever you prefer), and chopped Zucchini (if you don't like, don't include).
-Wrap in cabbage leaves and set in an oiled pan.
- Cover it in Tomato Sauce, grated Parmesan, sliced fresh Mozzarella (if you have it), bread crumbs, and a sprinkling of Oregano.
- Bake it until everything is melted and golden brown.
Jun 15, 2012 | 5:17 pm
#18
Join Date: Apr 2009
Location: Snooky
Posts: 2,507
Corned Beef of course or New England Boiled Dinner. Take a leaf and put it in your hat. It'll keep your head cool (supposedly). IIWY I'd be working on my Kim Chi recipes though. Here's one I used and it turned out all right:http://www.seriouseats.com/recipes/2...hi-recipe.html wj
Jun 17, 2012 | 8:02 am
#21
FlyerTalk Evangelist
Join Date: Jul 2010
Programs: AA, Mucci!
Posts: 16,585
My mother tells stories of spending several weeks making sauerkraut one summer & then that was basically all they had to eat that winter. I was an adult and out of her home before I was given the opportunity to try sauerkraut.
Jun 17, 2012 | 9:15 am
#22
FlyerTalk Evangelist
Join Date: Dec 2000
Location: south of WAS DC
Posts: 10,131
it is an essential ingredient to most all Alsace Lorraine dishes.
Jun 17, 2012 | 10:22 am
#23
Join Date: Oct 2004
Location: Asia/Europe
Programs: CX, OZ, MU (+AY, DL), Shangri-La, Hilton
Posts: 7,233
Love the Russian version (golubtsy) from autumn to spring. During the summer months settle for a slightly acidic coleslaw.
Jun 17, 2012 | 10:31 am
#24
Join Date: Jun 2007
Location: SEA
Programs: AS-GoldMVP,Hilton, Hyatt, Hertz
Posts: 915
Cabbage rolls! Definitely a great idea. When I make them, I will freeze them for later. So yummy. When I cook them, I put them in a casserole dish and cover with tomato sauce and bake. So good!
Hmmm, may have to make them this week.
Hmmm, may have to make them this week.
Jun 17, 2012 | 4:44 pm
#25
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
Programs: oneword Emerald
Posts: 24,743
Jane Brody's "Unstuffed Cabbage" recipe is much easier and very tasty.
Jun 18, 2012 | 6:09 am
#26
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
it takes several weeks, but it takes no attention. one puts cabbage in a large crock, put a crockery cover on it, keep it in a cool place for several weeks(where the smell won't get you) and you have sauerkraut.
it is an essential ingredient to most all Alsace Lorraine dishes.
it is an essential ingredient to most all Alsace Lorraine dishes.
I've been planning to make halupki for Mr. Kipper for several weeks now. He keeps asking me when I'm actually going to do that.
Jun 20, 2012 | 1:43 am
#30
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,970