What can I make with a white cabbage?

Question

I seriously know only 2 ways to use it. One is to stir fry it, the other is to eat it in homemade coleslaw. Have you got a brill recipe you could share with me?

Answer 1

You could make a type of sauerkraut by pickling the cabbage or stuff the cabbage leaves with savoury mince & rice and steam cook them

Answer 2

When I was in Australia recently, my sister served a dish called Ky See Min (not sure of the spelling - apologies to all the Aussie's here)!

Fry minced meat with onion until tender, add shredded white cabbage, easy to cook long grained rice, and stir for few minutes. Ladle by ladle add chicken stock cube, dissolved in about 1 pint boiling water. Keep stirring and add stock until rice is tender. Serve and enjoy. Bon appetite!

Answer 3

Try this.
Kapusniak (sauerkraut soup) serves 4

Ingredients
2 pints of stock
200g sauerkraut
100g WHITE CABBAGE, very finely shredded
1 medium onion, sliced into thin rings
butter or oil or frying
1 large ripe tomato, peeled and mashed 1
1 X 10cm piece of Polish Wiejska sausage, skinned, thinly sliced, each slice cut into three strips
1 tbs tomato purée

Method
1. Fry the onion and white cabbage in the butter/oil until softened and lightly browned.
2. Add the sausage and cook until heated through.
3. Rinse the sauerkraut briefly in water and squeeze dry. Add to the cabbage and onion mixture with the mashed tomato and tomato purée. Cook until heated through.
4. Add the stock to the mixture and bring to the boil. Season, cover and simmer for 45 minutes.

1 To peel the tomato: plunge into boiling water for 30 seconds to loosen the skin. To make mashing the tomato easier, after peeling, microwave for 1 minute.

Options
* Serve with sour cream.
** Add potatoes and or: garlic, caraway seeds, bay leaf, hard boiled eggs.

Answer 4

This is better than coleslaw. It is unique, not your regular cabbage and mayo. I only eat coleslaw made with cider vinegar.

Crunchy Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 3 oz. pkg. ramen noodles broken
2 tbsp. sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 vege oil
1/2 cup white sugar
2 tbsp. soy sauce

1. Shred cabbage(very fine) cover and refrigerate w/onions
2. Preheat oven to 350
3. Melt butter in a pot - mix noodles, sesame seeds, almonds. Spoon mixture onto baking sheet - bake until browned, turning often.
4. In small saucepan, heat vinegar, oil, sugar & soy sauce. Bring to a boil, boil 1 minute. Remove from heat and let cool.
5. Combine dressing, crunchies, cabbage immed. before serving. Serve right away.
Taste is to die for!

Answer 5

Creamed cabbage and mashed potato:

One of the most delicious ways to eat white cabbage is to chop it up, boil it until tender, then add some salt and pepper, butter and cream and simmer a while until the mixture thickens a bit. Have this with mashed potato, add whatever else you like - sausages etc... - it's much more tasty than you might expect... I get my kids to eat loads of cabbage this way!

Answer 6

Braise some mustard seed in a little oil first before you stir fry. Have you tried stir frying with shredded potatoe as well.
Another favotire of mine is adding shredded cabbage to lamb curry-it's the best.

Answer 7

Boiled Dinner (great on a cold winter day!)

Start a large pan of water boiling, and throw in chopped onion, a Tbsp of salt and a couple peppercorns, some diced potatoes and carrot chunks, and some cubed ham.Boil for 30 minutes Cut the cabbage in chunks, throw it in the pot & boil until soft. (about a half hour). Serve with crysty bread. My kids even loved this --though they gave it the unfortunate title "Cabbage Water".

Answer 8

Try the following

Cabbage with Bacon, Apples and Cider
1 lb (450 g) cabbage, cut into 4 sections and core and stalk removed
4½ oz (125 g) cubetti (cubed) pancetta or chopped bacon
1 Granny Smith apple, cored and chopped small
2 tablespoons strong dry cider
2 tablespoons cider vinegar
1 dessertspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 bay leaf
1 sprig fresh thyme
salt and freshly milled black pepper

First of all shred the cabbage into ¼ inch (5 mm) pieces, then place the frying pan over direct heat and dry-fry the pancetta or bacon until crispy and golden – about 5 minutes – and remove it to a plate. Now add the oil to the pan and, when it's hot, fry the onions over a medium heat for 5 minutes: they also need to be turning golden brown at the edges. Now turn the heat up to its highest setting and add the cabbage, stirring continuously for about 3 minutes, keeping it on the move and tossing it around. Return the pancetta or bacon to the pan and add the apple, garlic, bay leaf and thyme, seasoning well with salt and black pepper. Toss the mixture around for a few seconds, then add the cider and cider vinegar and continue to cook, with the heat still high, for 1-2 minutes. Finally, remove the bay leaf and thyme, taste and season and serve as soon as possible.

or King prawns and cabbage en papillote

2 tbsp olive oil
100g/3½oz cabbage, shredded
50ml/2fl oz white wine
½ lemon, juice only
50ml/2floz clear honey
3 king prawns
salt and freshly ground black pepper


1. Preheat a baking sheet in the oven to 200C/400F/Gas 6.
2. Place all the ingredients into a bowl, mix together and season well with salt and freshly ground black pepper.
4. Place a large sheet of greaseproof paper on top of an equal-sized sheet of aluminium foil.
5. Pour the mixture onto one side of the paper, arranging the prawns on top.
6. Fold the paper in half and seal the edges by rolling up tight.
7. Carefully place the sealed bag on the baking tray and bake for about 15 minutes
8. To serve, transfer the bag onto a plate and tear open at the table.

or Rustic farmhouse cabbage, bacon and potato soup

1 tbsp olive oil
¼ onion, sliced
75g/2½oz pancetta, cut into cubes
100g/3½oz cabbage, shredded
150ml/5fl oz hot vegetable stock
½ small potato, peeled and chopped
salt and freshly ground black pepper

Method
1. Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown.
2. Add the cabbage, stir well and cook for 3-5 minutes.
3. Add the stock and potato and cook for eight minutes or until the potato has softened.
4. To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl.

or Chargrilled chicken on fried cabbage and pancetta with herb and olive oil mash

For the chargrilled chicken
1 chicken breast
1 tbsp olive oil
salt and freshly ground black pepper
For the fried cabbage and bacon
50g/1¾oz pancetta, lardons
75g/2½oz cabbage, shredded
50ml/2fl oz vegetable stock
For the mash
1 small potato, peeled and chopped
25g/1oz butter
1 tbsp fresh parsley, sliced
½ clove garlic, sliced
salt and freshly ground black pepper

Method
1. For the chicken, rub the chicken with the olive oil and season with salt and freshly ground black pepper.
2. Heat a griddle pan, add the chicken and cook for 5-6 minutes on each side, or until cooked through and golden brown.
3. For the cabbage and bacon, heat a frying pan and add the pancetta. Cook until crisp and golden.
4. Add the cabbage and vegetable stock and boil for five minutes or until the cabbage has softened slightly.
5. For the mash, add the potato to a medium sized saucepan of boiling salted water and cook for eight minutes or until the potatoes are soft.
6. Drain the water from the pan, and mash the potatoes with the rest of the mash ingredients.
7. To serve, place the mash in a pile on a plate, place the fried cabbage and bacon on the side and place the chicken on top of the mash

Answer 9

Pan fry it with bits of chopped bacon, mushrooms, onions and garlic. Serve with boiled potatoes and lamb chops. Yummy yummy.

Answer 10

just have it as a veg with ham boiled potatoes and onion sauce, you could make bubble and squeek, mashed potatoes bacon and cooked cabbage made into patties or a pie