Any cabbage casserole ideas?

[crazyme5kids]

I bought a head of cabbage (green) today. I'm thinking of making some sort of casserole with it. Does anyone have any good ones to share?

 

[minnie56]

Check out www.allrecipes.com? I find all kinds of recipes there all the time!
I made a soup once from there, it had canned tomatoes, meatballs, red kidney beans, onions, peppers, shredded cabbage amongst other ingredients and was yummy!!!

Have a look!

 

[tlivgstn]

My family loves this.
Brown 1 1/2 to 2 lbs. ground beef with a chopped onion. (We add garlic- to everything.) Then fold in 2 cups of finely chopped cabbage. Leave over low heat in your ground beef pan as you put one package of Pillsbury crescent rolls on the bottom of a 9x13 pan. Stretch it out and pinch the seams. Then pour the meat/cabbage mixture over the crescent roll. Add a layer of shredded cheese. (My family likes it with Monterey Jack but it was good with Velveeta and cheddar, as well.) Stretch another roll of crescent rolls over the top. Bake at 350 for 30 min. or until the top is browned. My family doesn't really like cooked cabbage but we love this!

 

[Jennifer S]

I fry shredded cabbage with some butter salt and pepper then add it to dumplings. My grandmother made it all the time growing up it is so good.

Dumplings

3 eggs beaten
3 cups flour
1 cup milk
3 tsp melted butter
dash salt

Mix well and drop by spoonfuls into boiling water. Boil 2-3 min. they'll float. Drain. Mix with cabbage.

This is really really good.

 

[SwedishMeatball]

I'm sorry, but the smell of cabbage cooking gives me the dry heaves.

 

[hentob]

Halushki!!

Not a casserole, but just cut up an onion and boil some egg noodles and fry them up together with a TON of butter and the cabbage (chop it in thin chunks). Salt and pepper and enjoy

 

[chamonix]

This isn't really a casserole, but it's really yummy. We usually eat it on the side with other indian food. You can adjust amounts of spices for heat and your taste. We like it spicy, so use a lot more garlic, ginger and chilies than written below.

Punjabi Cabbage
(cabbage with spices, I prefer to use red cabbage, but either will do)

1/2 onion
1 garlic clove
1 oz ginger chopped
2 green chilies
4 tbs oil
1 tsp turmeric
1 tsp cumin seeds
1 cabbage head, shredded/chopped
1 tsp salt
1/2 tsp black pepper
2 tsp ground cumin
1 tsp coriander
1/4 tsp chili powder
1 oz butter

Chop onion, garlic, ginger and chilies. Saute in oil in heavy pan with a lid until soft. Add cumin seeds and turmeric, cook a minute. Mix in cabbage, stir until coated with saute mixture. Add salt, pepper, ground cumin, coriander, and chili powder. Stir thoroughly, cover, and cook for 10 minutes until cabbge is soft. If it becomes too dry during cooking, add a couple tablespoons of broth or water. Stir in butter and salt to taste. Enjoy!

 

[NEVERENOUGHWDW]

I bought a head of cabbage (green) today. I'm thinking of making some sort of casserole with it. Does anyone have any good ones to share?

Don't have a casserole idea but last week we were in an Irish Pub in Annapolis we have a appetizer that could also be served as a entree that was great. Cooked cabbage leaves stuffed with shredded corn beef and mashed potatoes......they have a little mustard dipping sauce on the side.

I'm thinking also a great thing to do with St. Pat's leftovers.

 

[lucas]

Not a casserole, but I love to cook cabbage this super easy way with a baked potato on the side:

Sauteed Cabbage
recipe from Barefoot Contessa

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

 

[crazyme5kids]

Thanks! I love cabbage, but I'm the only one in my house that will eat it. So I'm going to make it a few different ways for my lunch this week.

 

[Hedy]

Colcannon:

Three-onion carrot colcannon
1 pound curly kale or cabbage, washed with stems/cores removed
2 pounds Russet or Yukon Gold potatoes
1 carrot, peeled and sliced
1 leek, white part only, that has been cleaned and chopped
1/2 bunch chives, diced fine
1 bunch scallions, diced fine
1 clove garlic, minced
1 and 1/2 cups milk
1/2 stick butter (2 oz.)
Salt and black pepper to taste
1 pinch ground mace, nutmeg or thyme
2 tablespoon parsley, chopped
1/2 stick butter (2 oz.)

1. Shred the cabbage into fine strips. Place into a pot, cover with salted water and simmer until tender, about 20 minutes.
2. Peel and quarter potatoes. Place in a saucepan and cover with cold salted water. Add the carrots and bring the pot to a boil and cook, 20 minutes, or until done. Strain off water. Let the potatoes and carrots dry, and then hand mash.
3. Meanwhile, combine the washed and chopped leeks and with the chives, scallions, garlic, milk and 2 ounces of butter in a saucepan and heat on a low burner.
4. Drain the cabbage and add to the milk. Cook a few minutes more and then slowly add the warmed milk mixture to the mashed potatoes and carrots while mixing to a creamy consistency.
5. Season with the salt, pepper, and mace. Then stir in the chopped parsley and mound the mixture in a serving dish or bowl. Make a hollow in the center and fill with the remaining butter. Serves 4 to 6.

note: This is a really good non-meat recipe, but to me real Colcannon should contain chopped ham or chopped cooked bacon, which gets folded in with the parsley.

Any leftovers can be re-heated later in a 350 degree oven, but cover with foil first so that the Colcannon doesn’t dry out and get crusty on the top.

Leftovers can also be made into cakes and fried in hot bacon fat until crisp and brown on all sides and then served.

From http://www.jwu.edu/media/fl03_10_05.htm

 

[MushyMushy]

One thing I really love is to chop up some cabbage and a few potatoes, then cut up some kielbasa -- throw it all into a crockpot with about a cup of water and cook for 6-8 hours.

Another thing I do is cook some noodles, then fry cabbage in butter and mix it all together. That's pretty good, especially with lots of butter.

 

[Pea-n-Me]

I love cabbage and have been watching this thread all day. I was hoping someone would post a recipe that I've had in the past and have been meaning to look up myself: it's not a casserole, but cabbage with bacon. Since I'm shopping tomorrow, I figured I'd better find a recipe (now that I want some ), so I thought I'd share in case it sounded good to anyone else.

I found several, but these two sounded the best:

Fried cabbage with bacon

1 lb(450g) shredded cabbage (any variety)

2oz (50g) Shannon bacon (?? LOL, have no idea what Shannon bacon is - recipe is from Ireland)

1 onion finely chopped

2 tablespoons olive oil

1 clove garlic crushed

salt and pepper

Take a large fraying pan and begin by frying the onion and bacon.
Together in olive oil for about 5 minutes.
Then add the crushed garlic
and cook for another 2-3 minutes.
Now stir in the shredded cabbage
(which will seem rather bulky at first, but as the heat gets to it ,it will start to collapse).
Keep stirring it now and then so it cooks evenly.
Season with the salt and pepper
taste before seasoning.
The cabbage should cook in about 10 minutes
and still retain its crispness.
But if you prefer it softer put a lid on the pan
which will give it some steam.

Fried Cabbage and Bacon

3 pounds cabbage head

1/2 pound sliced bacon

1/2 cup water

1 tablespoon sugar

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

Cut the cabbage into quarter. Remove any wilted and
discolored outer leaves and cut out the core from the cabbage pieces.
Cut the cabbage into a large 1-inch dice.

Cook the bacon in a 4-quart pot over medium heat
until crisp.. Remove the bacon to paper towels to drain.
There should be about 1/2 cup of bacon drippings in the pan.
Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
Add the water, sugar, salt, and pepper and cook covered
until the cabbage is tender, about 20 minutes.
Crumble the cooked bacon into the cabbage and serve hot.

 

[1Prince2Princesses]

I have a recipe somewhere for Cabbage Casserole that is basically this:

Make a white sauce, and add cheddar cheese (like you would for mac&cheese). Cut the cabbage into 1 inch pieces, boil until tender. Mix the cheese sauce and the cabbage in a dish, and top with bread cubes. Drizzle with butter and bake till bubbly, and the bread starts to brown.

It's so good.

 

[Pea-n-Me]

So did anyone else try any of these cabbage recipes today?

I made a hybrid of the two cabbage and bacon recipes I posted above. Not bad. Next time I make it I think I'll use olive oil for sauteeing and turkey bacon for flavor (I'm not used to regular bacon anymore); and I'd be sure to not add the bacon until just before serving (since I added it earlier for flavor and it became soggy). I did add onion, but not garlic (may add it next time) and I did use 1/2 cup of water, a little salt, sugar and freshly ground pepper.

DH really liked it.

 

[sugarpie]

I'm sorry, but the smell of cabbage cooking gives me the dry heaves.

Same here, only my heaves aren't dry.

 

[Jennifer S]

I made the halushki today. It was my grandmother's recipe and today would have been her 86th birthday. It really made me miss her today

 

[Pea-n-Me]

I made the halushki today. It was my grandmother's recipe and today would have been her 86th birthday. It really made me miss her today

It sounds like a nice birthday tribute to her.