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| Favorite/interesting cabbage recipies; Do YOU eat cabbage? | |
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| Tweet Topic Started: Mar 4 2006, 08:49:36 PM (625 Views) | |
| jaym112 | Mar 4 2006, 08:49:36 PM Post #1 |
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hi
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well, post your favorite/interesting cabbage recipies here I'll post mine later when I find them in meh homecooking program(dont ask) |
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| Mummi | Mar 5 2006, 05:03:22 AM Post #2 |
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A
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Cabbage with cabbage, with cabbage sauce. I hate that "wtf", by the way. |
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| teh_soldier | Mar 5 2006, 05:08:40 AM Post #3 |
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THE SUN NEVER SETS ON THE WEED EMPIRE
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cabbage gatuex, with creme de cabbage, served with a nice side of cabbage rum and maybe some cabbage |
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| freesy | Mar 5 2006, 06:53:44 AM Post #4 |
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What you guys are posting aren't really real recipes... How do you make cabbage sauce, how to you prepare the cabbage, raw? Boiled? How do you make cabbage rum? Ferment with yeast and sugar? How do you prepare cabbage "gatuex"? |
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| Cathal3 | Mar 5 2006, 07:42:50 AM Post #5 |
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Masterfully Executed.
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Mmmm.... Cabbage, chopped up and boiled, served with boiled ham and boiled potatos. (Its a traditional Irish recipe) I'm not a great fan of it really but Aisling likes it. Anyway, there's a decent meal with green gold. Yum. Not good for eating.
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| Dryad Tonks | Mar 5 2006, 09:43:20 AM Post #6 |
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Salt beef and cabbage. A traditional, yummy, All-Cabagearian meal(except for the beef, but its mostly cabbage anyway). |
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| Chaosvuistje | Mar 5 2006, 10:39:49 AM Post #7 |
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Im a rocket man.... ROCKET MAAAAAN
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veeery interesting... ill go with the traditional recipy.... raw, chopped up cabbage. with a salty sauce and some beef. |
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| barihawk | Mar 5 2006, 10:44:51 AM Post #8 |
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Cabbage Hawk *past member*
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I know how to make alcohol out of cabbage, but I doubt we need that :P. To be honest, I do not eat cabbage in real life. Which is almost a crime to my Irish blood. |
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| Masuma | Mar 5 2006, 11:44:01 AM Post #9 |
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Masuma is the coolest
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My favorite cabbage recipies usually call for Napa Cabbage. Kimchi I also like frying up Napa Cabbage in a wok with bacon and soy sauce. There's a ton of other recipies that used Napa Cabbage and sort of a side ingredient. -masuma |
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| Selbbub | Mar 5 2006, 12:42:01 PM Post #10 |
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Spread the Lurrve
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If you're on a diet the best thing to eat is. Drumroll please.....CABBAGESOUP. It has been medically proven that it is the best diet. What you do is you chop up some cabbages, onions, fish, whatever you want in it really but you cannot forget the cabbage. Cook it an dyou get soup. What happens is that the cabbage cleans your stomach and system of all the excess fat and it comes out as poo and farts. If your inside is clean the farts will become less and smell less toxic and the pooing will slow down and I am not making this up. What you should also do is add cabbage to all your meals, like on a side platter. Eat it with your meal, this way you will not gain weight and stay healthy. My mother is trying to get me on this diet but I personally think I don't need it, I'm healthy enough .That's all I have at the moment. -Selbbub
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| bilbobaggin3 | Mar 5 2006, 06:53:18 PM Post #11 |
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ready to fly
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can't believe it hasn't been said yet... COLESLAW!!!!!!! red and/or green cabbage, shredded, add julienned/shredded carrots, serve with mayo, store-bought coleslaw dressing or whatever you want (I use salt and pepper) amount of each ingredient is not definite and can be fiddled with, I prefer a 4:1 green:red cabbage with a 6:1 green cabbage:carrot ratio. |
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| blahookala | Mar 5 2006, 08:09:53 PM Post #12 |
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i want a cool "Past Member" title like bl00's
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a topic i started a pretty long time ago... http://s4.invisionfree.com/The_Order_of_Ca...wtopic=3870&hl= THE CABBAGE CAKE ![]() i dont know how to make it but you wont believe what the ingredients for the cabbage cake was: cabbage red cabbage celery apples carrots lemon skin radish and the betty crocker crap. =D |
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| jaym112 | Mar 5 2006, 09:08:33 PM Post #13 |
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hi
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Sweet and Sour Red Cabbage 1 small red cabbage, thinly sliced 1 medium Red Onion, thinly sliced 1/2 medium Yellow Onion, thinly sliced 1/2 cup Maple Syrup 1 teaspoon Sugar 2 tablespoons Olive Oil 1/2 cup Red Wine Vinegar 2 tablespoons Balsamic Vinegar 1 teaspoon Red Pepper Flakes 1 tablespoon Fennel Seed, crushed 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 tablespoon Mustard Seed Steam cabbage and onion with 1/4 cup water in a covered saucepan over medium high heat (or microwave) until cabbage is softened but still crunchy, not more than 5 minutes. Add other ingredients and cook on medium high heat for 5 more minutes, to blend flavors (microwave, 2 minutes). Taste and correct seasoning , then cool to room temperature. Bacon Stuffed Cabbage This is excellent as a side to turkey 1 large whole head green cabbage 1 large whole head red cabbage 4 quarts water 2 tablespoons salt 1 pound thick-sliced bacon, cut crosswise into 1/4-inch strips 1 3/4 pounds onions (about 3 medium), thinly sliced 3/4 cup whipping cream (fat free half and half can be substituted) 2 tablespoons plus 2 teaspoons chopped fresh sage 1 teaspoon fennel seeds 1/4 cup olive oil Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole green cabbage and cook until leaves soften, about 7 minutes, turning occasionally. Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves. Trim thick ribs from leaves. Repeat with whole red cabbage. Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from skillet. Add onions and sauté until tender and just beginning to brown, about 20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to taste with salt and pepper. Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with remaining cabbage leaves and onion mixture. Arrange packages seam side down on prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about 25 minutes. Makes 16. SCALLOPED CABBAGE 2 cups crushed cornflakes cereal 1/4 cup butter, melted 1 (10-ounce) package shredded angel hair cabbage, or shred your own 1 large sweet onion, halved and thinly sliced 1/2 cup milk 1/2 cup mayonnaise 1 (10 1/2-ounce) can cream of celery soup, undiluted 1 cup (4 ounces) shredded sharp Cheddar cheese Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch baking dish. Top with cabbage and onion. Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with cheese and remaining cereal mixture. Bake, covered, at 350° for 1 hour. Curried Cabbage 1 tbsp. olive oil 1 1/2 tsp. curry powder 1 med. onion, thinly sliced 4 cups shredded green cabbage 1 1/2 tsp. fresh lemon juice 2 tbsp. plain yogurt Heat oil in a skillet, over medium heat. Add curry powder. Cook 30 seconds. Add onion and cook until translucent. Add cabbage and cook, stirring occasionally until wilted and soft. Remove from heat. Stir in lemon juice and yogurt until cabbage is coated. Swedish Red Cabbage 1/2 stick butter 4 green apples (peeled and chopped) 1 large onion sliced 2 pounds red cabbage shredded 1/4 cup light brown sugar 2 tbsp. cider vinegar 1 tsp. salt 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1/3 cup red wine 2 tbsp. currant jelly Melt butter in a heavy large Dutch oven over medium high heat. Add apples and onion and sauté until tender, about 10 minutes. Stir in cabbage and stir frequently for about 8 minutes. Stir in sugar, vinegar, salt, cloves, and allspice. Cover and cook until cabbage is crisp-tender about 10 minutes. Uncover and add red wine and jelly and cook 5 minutes more. Add salt and pepper to taste if desired. Serves about 8. Spicy Coleslaw 3 carrots, peeled and chopped 1 small head green cabbage, shredded 1 red bell pepper, cut in matchsticks 1 red onion, thinly sliced 1/2 cup chopped cilantro 1/3 cup fresh lime juice 1/2 tsp. ground cumin 1 garlic clove, minced 1/2 tsp. Tabasco 1/2 cup olive oil Cook carrots in boiling water about 2 minutes until they are a little tender, but still crisp. Drain and cool. Transfer carrots to a large bowl and add the next 4 ingredients. Whisk the lime juice, cumin, garlic and Tabasco in a medium bowl. Gradually whisk in the olive oil. Season with salt and pepper to taste. Toss the cabbage with the dressing. Add more salt and pepper if necessary. |
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| Blue-To-Die | Mar 5 2006, 09:42:18 PM Post #14 |
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*Past Member* Because I'm leet like that.
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THIS is a cabbage cake... A CHOCOLATE Cabbage Cake. o.o(trying to find recipe) -masuma |
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| blipo | Mar 6 2006, 12:15:30 AM Post #15 |
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Cxu esti aux cxu esti ne?
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Oh... My... God. Anyways, I like coleslaw, which is just about the only cabbage I eat. |
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Yum.
Not good for eating.




A CHOCOLATE Cabbage Cake. o.o

1:51 PM Jul 11