Alexa here is one good dish from the island of Majorca (Mallorca). One of my favourite dishes from there.

This is one of those 'survival'-type dishes - it is now served in some of the top restaurants of the Balearic Islands.
It's so easy to make as well.

This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably always look forward to having it again, and again.
You can prepare this dish and have it ready in less than an hour.

Ingredients for 4 persons:

1/2 lb (200 grams) of thinly shaven slices of

1) Put the oil in a shallow flame-proof earthenware or ceramic casserole (eg Corning Ware or similar). When oil is hot, add the onion, green pepper and garlic. Sauté without browning.

2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper.

3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr chicken stock cube, broken up and scattered over top.)

4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth.

5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table.

6) Serve at the table in the same earthenware casserole dish.

NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy.

There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish.

Cabbage and cauliflower are necessary ingredients for getting the right flavour.

SharonCb

I grew cabbages over the summer and then didn't know what to do with them! I was particularly fond of the Claremont Salad.

Here is a link that might be useful: Cabbage recipes Please!

this is the only cooked cabbage recipe I have tried where the cabbage does not end up, well somewhat flavorless. I often put Bratwurst on top to cook along with the cabbage. I usually add them after I have turned the cabbage. The cabbages I get are usually 4 pounders, so the wedge i cut off is really half.

I am looking forward to some more good ideas.

-Robin

Worlds Best Braised Green Cabbage

Once you read through the recipe, youÂll see that thereÂs not much to it at all. Indeed, after you make the dish once, you wonÂt need a recipeÂitÂs that simple. The cabbage here is plain old green cabbage, and the seasonings are coarse salt, freshly ground black pepper, and crushed red pepper flakes. The extended cooking time renders the cabbage intensely tender and sweet. If you stock fleur de sel in your pantry, a sprinkle before serving adds a crunchy counterpoint to the supple cabbage; if not, any coarse sea salt will have a similar effect. Serve as a wintertime side dish or as an appealing vegetarian supper with beans or mashed potatoes.

Wine Notes
The rich, aromatic whites of Alsace (Pinot Gris, Pinot Blanc, or a dry Gewürztraminer) make the best possible match for braised cabbage.

Working Ahead
Like many braises, this cabbage tastes even better the next day, either at room temperature or warmed in a moderate oven for about 20 minutes.

Serves 6 Braising Time: about 2 1/4 hours

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces), thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse sea salt

1. Heat the oven to 325 degrees. Lightly oil a large gratin dish or baking dish (9-by-13-inch works well).

2. Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you donÂt have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it wonÂt fit in the baking dish and wonÂt braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish; they may overlap some, but do your best to make a single layer.

3. The braise: Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper, and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. DonÂt worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out at all, add a few tablespoon of water.

4. The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.

Recipe from "All About Braising: The Art of Uncomplicated Cooking", by Molly Stevens (WW Norton) Back To Top

Red Cabbage and Apples

¼ cup butter or margarine
2 med. cooking apples, peeled, cored and thinly sliced
1 med. onion, diced
1 med. head red cabbage, shredded (about 8 cups)
1 cup water
½ cup red wine vinegar
1/3 cup sugar
1½ tsp salt
1/8 tsp pepper
1 bay leaf

In 4-quart saucepan over medium heat, in hot butter or margarine, cook apples and onion until tender, about 10 minutes.

Add cabbage, water, red wine vinegar, sugar, salt, pepper and bay leaf; heat mixture to boiling. Reduce heat to low; cover and simmer 40 minutes or until cabbage is very tender, stirring occasionally.

To serve, discard bay leaf.

Serves 8.

I will second Sharon's recipe for Sopas Mallorquinas. I have it in my recipe files with a note on it, "Yum Deluxe," which is a saying my boss' kids coined one time when I had them over for dinner, and it has stuck with me!

I have a few recipes which I will post tonight after work.

I love Cold Slaw. But sometimes it's a bit too heavy for certain menus, and the mayonnaise dressing is "heavy" in calories as well! I learned a different take on cabbage slaw in a Japanese restaurant where I worked when I was in college.

One green cabbage
One third of a red cabbage
One good sized carrot
A couple of green onions, finely sliced (optional)
A couple of good, ripe tomatoes
A Tablespoon or so of Sesame seeds...the tan colored, plump ones, not the strange, thin, bleached white ones...toasted in a hot fry pan until fragrant.

Using a mandoline, or other slicing tool that will give you paper thin slices, shred your green cabbage. Don't try to do this with a knife, as the slices really must be very thin...when a thick part of the leave is sliced, it should be almost translucent. Rinse the cabbage in a couple of water changes, and then leave it to soak in a big bowl of cold water for at least an hour, or as long as 4. Separately, do the same for the red cabbage. If you have a blade in your mandoline that will give you very thin "strings" of carrot...about the thickness of the string you truss poultry with, shred a carrot with that and set it to soak as well. If not, slice the carrot into paper thin slices as well, and then cut it into a very thin julienne.

After the vegetables have soaked, rinse them in a couple of changes of water again. Then drain them very well. If you have a salad spinner, use that, otherwise you'll have to leave the vegetables in a colander for at least an hour. Or make your own, old fashioned salad spinner! Put the veggies in a clean pillowcase, go outside and swing the pillowcase around and around like a windmill! :D

You can either keep the veggies separate, pile up the green cabbage and top with the carrot & red cabbage, or just toss them all together...either way is pretty. Dress with your favorite, light (as in taste, not fat) oriental vinaigrette (or any lightly flavored dressing, really) and sprinkle with sesame seeds and onions if you're using them. Slice the tomatoes and place decoratively around the slaw.

Soaking the paper thin cabbage in water turns it crisp and light, very refreshing. I know, it probably leaches quite a bit of the vitamins out as well, but at least you get the fiber! :D

Here's a childhood favorite of mine -- it doesn't get any easier! I don't know why we had ham and cabbage instad of corned beef and cabbage, but we did.

Ham and Cabbage

Put a nice piece of a ham, maybe a quarter of a ham, into a big pot. Add a lot of water, and cook until almost tnder. Add some potatoes and let them cook a bit. Halve or quarter a cabbage, depending on its size. Add cabbage to the broth. Cook until the cabbage is soft. That's it. Serve in a wide bowl with broth.

Sharon, that recipe sounds wonderful. I will be making it with half my cabbage from Thursdays pick up. Now I just need to make something with the other half, sigh. I would love to do a stuffed cabbage but that requires you heat the whole cabbage to get the leaves off. Hmm, maybe I can do that and just use the outside leaves and the inner ones can make the stew.

-Robin

Now of course after looking at Sharon's beautiful photo I can't wait to try it, and I also covet the dish she cooked it in. Flame proof casserole, and beautiful. I may be able to get 1 of the 3 requirements.

-Robin

Here is one that we like.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Cabbage
===============
1 large Savoy cabbage
large pot of boiling water
1/4 cup butter
1 Tablespoon olive oil
2 onions, peeled and sliced
1 bay leaf
2 cups hot chicken stock
1 can chopped tomatoes

For the Stuffing

1/2 onion chopped
2 tablespoons chopped parsley
2 tablespoons butter or margarine
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
1 cup of rice, slightly under cooked.
1 egg beaten (optional)

.
Place Cabbage in large pot of boiling water, turn off heat and let sit
for 10 to 15 minutes. This will soften and loosen the leave

Prepare stuffing:

Cook rice and drain
Saute onion and garlic and add to ground pork. Add chopped parsley,
rice, herbs and salt and pepper. Add egg if using (I normally don't)

Remove Cabbage from water and drain. Spread out the leaves, leaving
them attached, until you get to the center of the cabbage. Starting
with the inside leaves, spread some of the rice mixture in to each
leaf. Reshape the cabbage as you fill each leaf. When the cabbage is
stuffed place a couple of strings underneath and bring up and tie at
the top. This will maintain the cabbage shape while cooking.

Bring the stock and the tomatoes to a simmer and added the sliced
onions and the bay leaf. Lower the whole cabbage into the broth and
cover tightly. Simmer on low heat for about 2 hours, or until the
cabbage is tender.

When ready to serve, remove strings and cut the cabbage into wedges.
Serve with the cooking liquid and sour cream.

Good grief, this is something I know how to do very well, I might add since my mom taught me, which was taught to her by her mother and so on and so on! So, as you can see it has proved itself in "Time"!! Also it is very cheap to make, I'M sure this won't upset anyone!

INGREDIENTS
Medium/large head of Cabbage.

2 or 3 medium onions.
1 lb of the breakfast type sausage you usually use/prefer but not "Crap"!
1/2 lb of Italian sausage cut into 3/8 to 1/2 inch lengths.
Potatoes to look right.

Utensils:

1. Large pot for Cabbage and semi cooking potatoes!

2. Pan for sausage/onions stuff.

3. Large casserole dish for putting this stuff together.

Getting it to work into something that is AWESOME!

1. Cut the cabbage into quarters and separate all the leaves, this is easy if you cut the heart parts out totally.

2. cook till light limp.

3. Add some potatoes till they are semi cooked

Then you just layer a "Large" cassarole pot with cabbage- sausage/onion, and continue this till you have filled the pot.
Cook at 350 for an hour or so!

I normally put a big slice of butter on a serving!
If there is a man in the house he will kiss your feet on this recipe!

Oh my word, Sharon - that is just a gorgeous photo and the recipe sounds divine!

I am also excited about some of the cabbage roll recipes on the link that Boo posted - I love those things but my family always gives me the hairy eyeball when I suggest them.

Changeling - I am ROFLing at "If there is a man in the house he will kiss your feet on this recipe!"

My DH has a very strange food hangup (well, okay, he has a few) and will eat Brussel Sprouts in any way shap or form, but balks at any form of cabbage. I will give that a try and report back on the status of my feet. LOLOLOLOL!

Alexa

I looked through my recipe files, and it seems I mostly eat cabbage in soups. I have fond memories of mom making boiled dinner with cabbage, carrots and potatoes as a kid, but now that I'm a vegetarian, without corned beef it is just boiled vegetables, lol! I tend to roast potatoes and carrots for flavor. I've heard you can do that with cabbage but have never tried. Mom also made a potato, cabbage kielbasa recipe that I loved, but again, without sausage it is not much other than a version of "bubble and squeak." So I tend to eat cabbage primarily in soup, coleslaw and stir fry. There are a gazillion recipes for coleslaw, I even saved our infamous coleslaw thread from here. It seems like Bobby Flay is the king of coleslaw on the Foodnetwork Web site, where I get a lot of my recipes. That man has quite the way with salads I must say, even though that is now what he is known for.

So here's the recipe that is in my "to try" file right now. It came from someone here on CF, I believe from one of our "hearty winter soups" threads, but I copied it very early on in my CF days and did not put a credit on it. So if this is your recipe, step forward, lol! I'm going to use fake sausage because I'm vegetarian. I have used it before in recipes calling for sausage, it is pretty good. There are no instructions, so you have to know basic soup making techniques to use this recipe.

Sausage Cabbage Soup

1 med. onion, chopped
1 TBLSP olive oil
1 TBLSP butter or margarine
2 med. carrots, halved and thinly sliced
1 celery rib, thinly sliced
1/2 tsp. ground caraway seeds (or whole ones I guess, I happen to have ground caraway on hand, thank you Penzey's!)
2 cups chicken or vegetable broth
2 cups chopped cabbage
1/2 lb. fully cooked smoked kielbasa or polish sausage, halved and cut into 1/4 inch slices (I'll be using Morningstar Farms fake sausage links)
1 14.5 oz. can of diced tomatoes, undrained
1 TBLSP brown sugar
1 can white kidney beans, rinsed and drained (I'll probably use great northern)
1 tsp. vinegar
1 tsp. salt
1/4 tsp. pepper

Minced fresh parsley for a garnish.

I adore cabbage rolls, but with three jobs and commuting it just aint ever gonna happen in my kitchen. Here's one more cabbage recipe for now. I got this from a REdbook magazine issue, April 1999. It was from an article on how to get your kids to eat vegetables. The recipes came from the Moosewood restaurant.

Potato Cabbage TRaingles

1 cup peeled and sliced Idaho potatoes (or local PA potatoes, lol!)
3 cups finely chopped green cabbage
1/2 onion, finely chopped
1 TBLSP butter
1 cup lowfat cottage cheese
1 cup grated cheddar cheese
2 eggs
1/4 cup chopped flat leaf parsley
1 TBLSP fresh dill (I dunno, maybe 1 tsp. dried dill, I never have fresh on hand except in the summer, so that's my guess.)
1/2 tsp. salt
1/4 tsp. pepper
2 refrigerator piecrusts from a 15 oz. package (you can make your own piecrust but as you know I'm dough-challenged, so the store-bought kind is fine for me.)

Preheat oven to 400 degrees.
Boil potatoes in salted water until tender. Drain and roughly mash.
Saute onion and cabbage in oil and butter in a skillet over med. hi heat until tender, about 15 min.
Add to potatoes and stir in cottage cheese, cheddar, one egg, parsley, dill and salt and pepper.
Cut each pie crust into 4 traingle shaped wedges. Divide the filling and spoon it into the center of each wedge. Lightly beat the remaining egg with 1 TBLSP water. With a pastry brush, coat edges of the pastry with the egg mixture and fold over to form a triangle. Press edges with a fork to seal.
Arrage pastries on a greased baking sheet. Brush each pastry with the egg/water mixture and spinkle with sesame and/or poppy seeds. Bake for 25 minutes until golden brown. Makes 8 pastries.

Note: these are not low fat, so if you are a hardcore health nut or vegetarian you can sub all or half tofu for the cottage cheese, and use less cheddar, say 2/3 cup.

These are very good to make ahead and reheat for lunch at work or a snack. You can also add other vegetables like shredded carrots or zuchinni.

Nobody frying it in butter? Bacon grease is pretty good also.

Grilled in a foil wrap with potatoes, carrots, and garlic?

My current favorite chili veggie. Adds sweetness and a heat of its own.

Love kimchi made with cabbage.

: )
lyra

When I was young, I had a lunch in an Amish restaurant, and they served creamed cabbage with the sandwich. It sounded gross, but I ate it and just loved it. I have never made any myself, and this thread reminded me about it. I looked up two recipes yesterday for creamed cabbage. One had romano cheese in it, but the plain simpler one sounded like what I ate. I love cabbage, and forget about the great things you can do with it. So, here are two cabbage recipes. I cannot vouch for them, but I am going to try them this week.
Baked Creamed Cabbage
1 med. head cabbage
1/2 cup boiling, salted water
3 Tbs. butter
3 Tbs. flour
1/2 tsp. salt
1-1/2 cup milk
1/4 cup bread crumbs
Shred cabbage and cook 9 minutes in boiling salted water. Remove cabbage, drain well, and place in buttered 1-1/2 quart casserole. Melt butter in pan, stir in flour and salt; cook until smooth. Add milk gradually. Continue stirring until thick. Pour sauce over cabbage and sprinkle bread crumbs over top. Bake at 325 for 15 minutes or until crumbs are brown.

Creamed Cabbage with Cheese
1 cup milk
2 Tbs. AP flour
2 Tbs. butter
1/4 tsp. salt
1 dash ground pepper
1 med. head cabbage, shredded
1 cup Romano cheese (others have used parmesan)
Oreheat oven to 350. In a medium saucepan over med. heat blend flour, milk butter, salt and papper. Stir constantly until a thick white sauce has formed. In a separate med. saucepan over bloiling water, steam cabbage until tender but firm. In a small baking dish, alternate layers of sauce, cabbage, and Romano cheese. Bake appr. 30 minutes, until sauce and cheese are bubbly.
(I might consider putting just a little bit of horseradish in this to give it a little more bite)

Sharon, I made your cabbage dish last night (with variations for what i had on hand) and it was wonderful. It didn't even taste like I was trying to use up a head of cabbage;-)

Thanks!!!
-Robin

I like to add a few wedges in with a traditional pot roast...nothing fancy but a few of us fight over it when it's dinner time.

David