I'm a huge fan of cabbage. ANY good cabbage recipes will be wholeheartedly appreciated! (and I've got some great recipes to exchange, in return.)
Stuffed cabbage is great. Anyone got a recipe for that? A good alternative to meat is steamed cabbage with steamed vegetables. VERY tasty, very easy. Season to your desire.
courtesy of "The Chitterling Site": Fried Cabbage Cabbage was another one of those vegtables we always had available.. Ten or twenty cents would buy enough seeds to plant literally hundreds of cabbage. Cabbage grew well just about anywhere and didn’t require a lot of care. My only complaint about cabbage was that they tended to give some people a lot of gas Still, they are filling and healthy. Ingredients: ½ pound bacon 1 large head cabbage ½ tsp salt ½ tsp black pepper 1 clove garlic ½ tsp red pepper flakes Fry the bacon until crispy in large frying pan Pour off most of the grease. Break the bacon into pieces. Chop the cabbage into pieces removing the hard center. Add the cabbage to the pan containing the bacon. Add the seasoning and 1/3 cup of water. Cook covered over medium heat for 5 minutes. Stir then continue cooking until desired tenderness. Note: You preserve more vitamins and mineral if you cook the cabbage less. somehow methinks that if you're frying cabbage, the vitamin and mineral content is your last concern.
Here's how I fry my cabbage: 1/2 lb. carrots, finely chopped 1 head of cabbage, chopped fine 4 Thai Chillis (jalepenos are fine) chopped fine 1 bunch of green onions, sliced fine (green tips and the white part) 1/4 cup Thai basil (regular basil is OK) chopped fine 1 lb. fresh shrimp, cut into pieces no bigger than a marble 2 T sesame oil 2 T vegatable oil 1/4 cup chunky peanut butter Suate carrots for one minute in the two oils combined; then add the cabbage, and saute for another minute. Each minute, add another ingredient until you're done with the shrimp. Season with salt and pepper, turn off the heat, and stir in the peanut butter until mixed thoroughly. Allow mixture to cool in the fridge. When cool, take about a third of a cup of the mixture and place slightly off center on an egg roll wrapper. You want one of the corners of the wrapper pointed towards you as you work. Think of the wrapper as having four quadrants, and by having a corner pointed towards you, you'll have that corner's quadrant also closest to you. Place the mixture in the center of the quadrant that is closest to you (and maybe slightly towards the center or the whole wrapper), and fold the tip of that corner (closest to you) over the mixture. Then fold the two corners over that point to your sides. Gently press down on the three folded corneres to shape in that familiar egg roll shape, and then roll the whole thing over itself towards the far corner. Seal the edges with a beaten egg mixture. Make the egg rolls one at a time until the mixture is gone. Fry the egg rolls until they look done at 325 degrees, turn them occasionally, and don't crowd them. Serve with soy sauce or fish sauce.
