10 TOP Cabbage Foods For Everyday Meals

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what to cook from cabbage

Cooking Food With Cabbage. Simple And Quick Recipes For Everyone

What do we know about cooking foods with such a veggie as a cabbage? Not much, let’s confess.

We usually fry it or boil it, eat raw in salads and cold dishes, but that’s all, whereas this green can be prepared in many ways!

Would you like to learn more information about the food recipes that make use of this great green?

To save the situation and prevent the numerous questions about how to prepare cooked cabbage at home, we decided to collect the recipes of the dishes that won’t take you much time and have only simple ingredients everyone has in the kitchen.

Meet our top cabbage foods for everyday meals!

  1. Minced meat-stuffed cabbage rolls
  2. Cabbage soup with rich flavor and simple components. Add any veggies you like and the best quick meal is ready!
  3. Cabbage casserole, good for any occasion. You won’t even notice how you eat the whole pot!
  4. Cabbage enchiladas, a cool substitute for ordinary cabbage rolls that are always ready to eat.
  5. Whole roasted large cabbage head. Place it on top of any veggie dish and you’ll get a cool cooked cabbage.
  6. Hash browns shredded cabbage, a good replacement for cabbage rolls when you need a quick breakfast. Add favorite spices to enrich the taste of the food, and enjoy this simplest cooked cabbage.
  7. Want to experiment on cabbage rolls? Try dippers, a related dish made of cooked cabbage wrapped in bacon slices.
  8. Kale chips. Why not?! Cooked cabbage has never been easier to prepare!
  9. Cheesy gratin, a perfect choice for cheese and kale fans with rich cheesy flavor and extremely light texture due to the shredded cabbage. And the super-easy cooking process! Any fresh cabbage will do for this food.
  10.  Cabbage lasagna. Add kale or any fresh cabbage to it for the lighter version of the well-known dish. 

All of these foods are easy to learn to cook even if you never held a kitchen knife before! Save this list for the future to surprise your family with a new great delicious meal!

How to Make Pickled Cabbage. Step By Step Guide For Self-Taught Food Makers

Cabbage is a great food since it is very simple regarding its storage. In addition, it is healthy and nutritious. 

Of course, people often ask questions on how else to prepare it except for cooking.

Well, if you’re a great fan of pickled food, then we can suggest you make the best-pickled kale ever!

It’s extremely easy to make so the process won’t take you much time and in addition, it will add one more yummy to the list of your culinary skills.

Pickled Cabbage - RecipePickled Cabbage – Recipe

You will need:

  1.  ½ head red cabbage cut into small parts (it’s ok to use shredded cabbage if you like it more)
  2. 200 ml apple cider acetum
  3. 200 ml ice water
  4. 2 tsp salt
  5. 1 tbsp sugar
  6. lime slices
  7. seasoning

The process is simple and requires several steps.

  1. Take a pot (not large), place seasonings, fill it with all the liquid components, add salt, and sugar there, and place it over the fire to boil.
  2. Let the blend boil for 2 min
  3. Now place the cut or shredded cabbage in the pot, let everything roll for 2 min more
  4. Now remove everything from heat, and pour into a large mason jar. It must have enough place to hold everything! Make sure the kale is covered with the acetum blend.
  5. Swirl the mix.
  6. Now it’s best to leave it cool to room temperature, and then seal the tank and stock for at least three days in the refrigerator.
  7. Like this, the kale will be more pickled and its taste will be the best of all possible!
  8. As for the storage, such pickled cabbage is best to be kept chilled.
  9. Seal it tightly and it can stay refrigerated for weeks and it will still taste awesome.
  10. It’s ok to use either shredded or cut vegetables, it doesn’t matter much, only shredded one will be juicier.

This is the best and the quickest recipe of this kind so feel free to make use of it whenever you want something sour and crisp!

Where to Stock Cabbage And How to Do It Right. Handy Information

where to stock cabbage and how to do it right

Food storage is always a bother and we often have lots of questions about it.

As for the cabbage, it’s all the same.

So we decided to take a step forward and prepare a list of useful info related to this issue: in what tanks and how is it better to keep fresh or frozen cabbage?

  1. As for the tank, people often can’t choose between plastic bags since there are so many of them! To make it clear once and for all, if you’re going to leave it in the fridge crisper, go for the plastic zip-bags. 
  2. The best place for this veggie is your refrigerator. In there, it will stay crisp and delicious, preserving the texture, and all the precious nutrients it is so valued for.
  3. The only thing that must be remembered is that cabbage must not be washed prior to refrigeration, otherwise, that liquid will speed-up the spoilage!
  4. Better place it in a hydrator drawer, or simply leave on the shelf, but remember to cover the head with the plastic packet to retain moisture. 
  5. Also, try to avoid damaging it: any bruising will make it degrade faster as well. The same goes for the cut leftovers: wrap them tightly in a cling film and store refrigerated. 
  6. When doing everything right, we can safely stock it for up to a month if the head is whole, and for nearly two weeks if it was already cut in pieces.
  7. In case the vegetable will be chilled for several months, make use of frost-resistant bags (they can be airtight freezer bags) that can stand the frosting camera.
  8. Never stock cabbage in paper bags in your fridge since it will rot faster in them!
  9. Avoid putting cabbage in the same bags where other veggies dwell – it can lead to spoilage of all of them. 
  10. Select separate bags for each type of the greens before putting them to the fridge.
  11. To save your time when cooking, shred cabbage in advance and keep it in the refrigerator for a few days.
  12. To prolong this veggie lifespan to several months, freeze it.
  13. Always check the cabbage head before keeping it. If you spot any dark dots on the outer leaves, peel them and discard them.
  14. Before cooking, always wash cabbage thoroughly from its outer leaves to the center.
  15. Don’t stock rinsed cabbage in the fridge, otherwise, it will rot fast.
  16. After you thaw cabbage, it’s ok to put it back to the freezer but only once (use the same freezer bags for it).
  17. It is allowed to put both cooked and raw cabbage to the freezer to preserve if it’s stuffed in freezer bags.
  18. When we need to thaw frozen cabbage, we need to remove it to the fridge to let the ice melt. This method works if the veggie will be used for rolls or salads. If not, just add frozen cabbage directly to the cooking dish right after you take it out from the freezer.

    Cabbage
    Photo by Jacob Elliott on Unsplash

In general, whether it’s a frozen cabbage, a cooked, or a raw veggie, it can be safely preserved in the freezer, only make sure it won’t get damaged by forming the excess ice on its outer leaves.

For this purpose, use high-quality freezer bags and never put moistured cabbage to the frosting camera.

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Elisa is a passionate cook who will advise you on healthy and delicious food topics! With her help, you will discover how to properly store and freeze food, as well as learn important nuances about preserving vitamins in your meals to make them stay nutritious.
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