Frugal Veggies: Cabbage, part 2
Tonight for a quick vegetable side dish, I made a simple sauteed cabbage that really took only a few minutes to shred the cabbage and quickly stir fry it. The cabbage didn’t taste sulphery, but was actually kind of sweet tasting. At one time, during winter, cabbage was one of the few available and affordable vegetables for many families. However, perhaps because many people have bad memories of overcooked cabbage, perhaps they aren’t encourage to try it in great recipes. In addition to being a highly nutritious vegetable, cabbage keeps well and is available throughout the winter. Pound for pound, it has to be one of the cheapest, healthy foods out there. I like serving raw cabbage in coleslaw, such as apple ginger coleslaw, and cooked cabbage, usually sauteed quickly. I also enjoy putting cabbage in soups and stews.
Simple Sauteed Cabbage
1 pound cabbage, cored and shredded
salt, pepper, garlic powder, to taste
olive oil
In a large skillet, heat the olive oil to medium high. Add the sauteed cabbage (if wet from washing, dry in a salad spinner). Stir fry, and toss until cabbage has started wilting and is lightly brown on some edges, about 7 minutes. Do not add water. Season to taste and serve immediately.
Unstuffed Cabbage Soup
1/2 pound ground turkey or grass fed beef
1 onion, diced
2 cloves garlic
1 pound cabbage, cored and shredded
1 can (16 oz.) diced tomatoes
1 can (16 oz.) tomato sauce
2-3 T brown sugar
2 t red wine vinegar
dash allspice
chicken stock
In a saute pan, brown the turkey, onions and garlic in a little olive oil. Mix tomatoes, tomato sauce brown sugar, a pinch of allspice and red pepper flakes to taste. In a crockpot layer shredded cabbage, then turkey and onion mixture, then pour the tomato sauce mixture evenly of the whole thing. Ad 1 cup chicken stock if desired (not needed if you want this thick). Cook on low for 6-8 hours.
shared at Frugal Friday and Food Renegade
Ah, this is a good reminder. I really do need to cook with cabbage more. We like it in cole slaw, but I’m not such a cooked cabbage fan. But really, you can throw it in a pot of veggie soup and it just kind of blends in.
We love cabbage at our house and I just made some cabbage soup that my husband specially requested. I also make cole slaw or just lightly steamed cabbage.
Cabbage is one of the ingredients in my mom’s vegetable soup, which is a favorite of my kids. I also love it in moo shu pork (or chicken or whatever). It did take some time to put the image of overcooked, stinky stuff out of my mind (to this day, even though I’m of Irish descent, I can’t stand corned beef and cabbage) to realize that cooked cabbage can be yummy and crispy! (I also love that it keeps much longer than lettuce–I just cut away anything that’s turned a funny color. A head of cabbage will serve us for soup, cole slaw and stir-fry just fine!)
Cabbage is such an underrated vegetable, probably because we had such horrible renditions of it as kids. I really like my cabbage raw and love to create twists on the traditional slaw by throwing in a little pineapple or mango. I’ve also started using cabbage on chicken tacos just like I would on fish tacos for a little change-up from lettuce. Thank you for the reminder about this most excellent and inexpensive seasonal veggie.
Hannah, try the lightly sauteed version, it does not create the sulphery smell of long-boiled cabbage.
DarcyLee, would love the recipe for your cabbage soup.
mom2fur, same here, it has taken me a few years to get over my childhood aversion. I now use it a lot.
In the bag, I’m experimenting with pineapple coleslaw with a yogurt based dressing, not quite there yet; the cabbage for fish tacos is great.
Thanks for the comments.
I am not a cabbage fan, but I am a fan of in season veggies. I got grapefruit and sweet potatoes today for super cheap. It makes a big difference in your grocery bill if you can eat in season produce.
Jennifer, I love the citrus and sweet potatoes this time of year too.