Hi everyone, need hints to cook cabbage(simple w/no meat).

[Paper Roses]

I have Colitis and cabbage is on my list as a no-no. I think I might be able to eat it cooked but cannot eat raw. Anyone have a recipe with simple ingredients? I gave a medium head now and want to turn it into something I can eat without problems. Any Ideas?

[we can do it]

1. Add to soup.

[True Blue American]

10. That would be my suggestion

If other vegetables do not hurt you, nothing like a pot of rich Vegetable soup.. I pf er beef vetatable.

but fried cabbage is easy. Butter or four favorite oil in just a few minutes.

[elleng]

2. FRIED CABBAGE AND NOODLES

https://www.budgetbytes.com/fried-cabbage-and-noodles/

[live love laugh]

3. Cooked last week ...

Minced garlic, bell pepper, salt and pepper and crushed red pepper to taste. Smidge of agave syrup.

Used chicken broth for one batch and water for a second batch.

Boiled until softened and thoroughly cooked.

Both were good.

[yellowdogintexas]

4. steam it. Cut in quarters and pop into the steamer.

Steaming allows you to control the overcooking problem resulting is less intestinal gas

I have also used it in stir fry dishes, and roasted it in the oven.

You can slice into thick 'steaks',brown them in a skillet with a little butter and lemon juice then cover until just tender.

[Ritabert]

5. Moo Shu vegetables

Chop the cabbage into half inch strips and saute with other veggies like julienned carrots, frozen or fresh peas, sliced onions, sliced garlic, or whatever. Add hoisin or soy sauce for flavor and use a slotted spoon to drain and remove to a tortilla wrap. Sliced cashews are a nice addition for crunch.

[hippywife]

6. I enjoy it sauteed in butter or bacon grease...

salt, pepper, and a pinch of sugar.

[MLAA]

7. I think it is delicious just cut up and steamed in a little water. Only seasoning is salt and peppe

Unless you want to try a little hot sauce on it after serving it. I’ve also found steamed cabbage goes well with mash potatoes.

[Me.]

8. How About This?

Fall-Apart Caramelized Cabbage

By Andy Baraghani

Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

Ingredients

4 servings

¼cup double-concentrated tomato paste

3 garlic cloves, finely grated

1½ tsp. ground coriander

1½tsp. ground cumin

1tsp. crushed red pepper flakes

1medium head of green or savoy cabbage (about 2 lb. total)

½cup extra-virgin olive oil, divided

Kosher salt

3
Tbsp. chopped dill, parsley, or cilantro

Full-fat Greek yogurt or sour cream (for serving)


Preparation

Step 1

Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
Step 2

Cut cabbage in half through core. Cut each half through core into 4 wedges.
Step 3

Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
Step 4

Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.
Step 5

[Cracklin Charlie]

9. Saut it

Cut thin strips like for coleslaw. Sauté in a little butter for 5-7 minutes. Salt and pepper to taste.
My husband could eat a whole cabbage if sauteed. My sister in law adds sliced onion and bacon to hers.

Also nice to grill in wedges. Olive oil, salt pepper.

[Cracklin Charlie]

11. Saute it

Why won’t it let me post sauté?

[sl8]

13. Sauté

I'm not sure why it doesn't take, but if you use the HTML code ( & e a c u t e ; ) , it works.

If you do that and later edit the post, you'll need to redo the HTML part, though.

[Polly Hennessey]

15. It doesn't speak French? 🙃

[sl8]

12. Roasted cabbage steaks? nt

[Warpy]

14. My favorites in European cooking are colcannon and bubble and squeak

The former is cabbage, potatoes, and onions, basically, although recipes can get quite elaborate if you're interested. You could tell the Irish kids who had mothers who cooked because the aroma coming from their lunch boxes made all our tummies rumble in grade school.

Bubble and squeak is the same idea, only turned into patties and fried. Again, recipes range from the simple and basic to the elaborate, turned into a clean out the fridge extravaganza.

Colcannon (simple recipe): https://www.simplyrecipes.com/recipes/colcannon/

Bubble and squeak: https://www.food.com/recipe/bubble-and-squeak-traditional-british-fried-leftovers-256493

Both recipes cook the cabbage lightly enough to escape that "Satan farted" stink in the kitchen.

In Asian cooking, cabbage in its various forms is the workhorse vegetable and appears in too many things to list. They also cook it very lightly, just enough to remove bitterness but not enough to reek.

You can tell my childhood was scarred by an Irish mother who boiled it until the reek penetrated the whole house. I love cabbage and its relatives, but I didn't love that.

[Emile]

16. Cabbage soup diet and you will lose 10 pounds in less than a week.

https://divascancook.com/wonder-soup-recipe-weight-loss-soup-7-day-diet-cabbage-soup/

[trof]

17. Sautee' with thinly sliced apple quarters.

Sprinkle in some caraway seeds.

[chowmama]

18. I don't know how many you're feeding at one time

But I'm in a household of two. I used to avoid cabbage because I'd use a wedge of it, put the rest aside and come back to find it shot throughout with little black specks (mold). I also like to have a head start on things, making homemade 'fast food'.

To store the stuff you won't be using right away - shred it coarsely. Dunk it in a big pot of boiling water, pull it out in a minute and dump it into cold water right away. Once it's all blanched and cold, squeeze as much liquid as you can get out of it, put the squeezed shreds in freezer bags or containers in convenient portions and freeze it. Good for months and quick to thaw.

Colcannon is great - while you're boiling potatoes for mashing, fry the shreds till tender in the butter you'll be adding to the potatoes anyway; green onions or regular onions can be fried along with it. When it's tender, add the milk you'll be using for the potatoes and let it simmer till time for potato mashing. Mash them all together, salt and pepper to taste - it's colcannon! A small lake of butter in a well on top is traditional, if not particularly healthy. Fry the leftovers in colcannon patties/cakes (lightly floured) for breakfast.

It's good for stir frys. Minestrone or other soups. Various German or Scandinavian fry-ups, often with onions and apples and maybe a little caraway seed. Or not. Or go Italian, sautéing it with olive oil, garlic and pepper flakes before throwing a little liquid (wine?) in and simmering it covered until it's done to your liking.

[sir pball]

19. Braise it.

Slice it fairly thickly, toss it with some salt, pepper and whatever other seasonings tickle your fancy; I like juniper and caraway but pretty much anything's good. Put it in a baking dish, add a hearty splash of white wine, cover tightly with foil, and put in a 250°F oven till it's done to your liking— anywhere from a half hour to an hour. Cheers!

[Retrograde]

20. Simply braised

in either liquid (stock, for example) or butter. Sometimes I add grated apples or caraway seeds. The trick is to keep it simple and cook the cabbage quickly.

I also add it to stir-fried and ramen dishes. If you want to be really elaborate, you can make stuffed cabbage: I usually make a vegan version,
with rice and mushrooms. And going to the other end of Europe, colcannon is a simple dish.

I don't know what your diet allows, but if you want cabbage you might want to consider Napa cabbage, a Chinese variety that I find milder than European cabbage.

[AndyS]

21. Shred head, butter, bread. Alton Brown

https://www.foodnetwork.com/recipes/alton-brown/shred-head-butter-and-bread-recipe-1938669