We harvested our first two heads of our fall cabbage crop and are going to make a cabbage casserole with some of it. I posted a recipe for cabbage casserole a while back and thought why not do a post on some common ways of fixin’ cabbage. But first, a simple refresher on coring cabbage. Cut the head of cabbage into quarters, then remove the core by slicing the center of each quarter wedge diagonally.
- Boil – As a kid, we ate our cabbage boiled. Maybe that was the only way Mom knew how to fix it or she didn’t have extra time to spend in the kitchen preparing supper. While bringing a large pot of water, salted with a 1/2 tsp of sea salt, to a boil, cut up the cabbage. If you prefer, use a vegetable broth instead of the water. If you like thick slices, after coring it, cut it into thick slices. If you like your cabbage wedge style, after coring it, cut the wedges. Add your slices or wedges to the uncovered boiling liquid for about 10 minutes or until tender. After draining the cabbage and before serving, sprinkle it with your desired seasoning(s).
- Crockpot – When I was teaching at LATI in South Dakota, a lot of my students would throw something into a crockpot before they came to school in the morning and it would be ready when they got back to their apartment in late afternoon. A good way to make cabbage in a slow cooker is to quarter and core, then slice each quarter into thick slices. Throw the cabbage slices, 2 minced garlic cloves, 1 diced onion, 1 cup of chopped carrots into the crockpot and add a cup of vegetable broth. Cover and cook on low heat for around 5 hours or until the cabbage and carrots are tender.
- Fry – Place 3 tablespoons of bacon grease, a vegetable oil, or coconut oil into a deep skillet and heat. Quarter, core and slice the cabbage into thick slices. Add the cabbage to the skillet and fry for 8 to 10 minutes, or until the edges are lightly browned. Serve while hot.
- Raw – Quarter and core the cabbage and slice into thin strips. Use these strips in salads, coleslaw, sauerkraut or any other way you enjoy this raw treat.
- Roast – Quarter and partially core each wedge by slicing the bottom at an angle leaving the core intact. Cut each quarter in half again so you have 8 wedges. Place these wedges onto a roasting pan, drizzle with EVOO and sprinkle with your choice of seasoning(s). Cut bacon slices into small strips and lay on top of the wedges. Place into a preheated 450 degree oven and roast for 30 minutes turning the wedges over after 15 minutes. Serve immediately.
- Sauté – Quarter and core the cabbage and cut into thin strips. Place a small amount of olive oil, vegetable oil or butter into a skillet, add the cabbage and cook over low heat until the edges are lightly wilted, about 6 to 8 minutes. Season and serve immediately.
- Steam – Add enough water to a large pot until it reaches the bottom of a steamer basket and heat over medium-high heat. Quarter and core the cabbage and place the wedges into the basket. Cover the pot and steam for 10 to 12 minutes or until fork tender. Sprinkle with desired seasonings and serve.
Keep your fork