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.

I like your attitude Ruthanna! I have cabbage almost every day, lol! It's the only fresh "green" vegetable I can afford in the winter. I usually have one of my many versions of coleslaw, or add it to stir fry or soup. But I am going to try braised cabbage. Don't know if I will have time this weekend. I have to take the PRAXIS Sat AM and am going hiking and out to eat in the PM, then a dinner party Sunday for friends--serving lasagne to use up some noodles that are languishing in the cupboard. Wish the cabbage went with lasagne, but I can't quite imagine it with the apples and caraway and the italian seasonings of the lasagne. But I will definately make some kind of braised cabbage soon. It's about time I used my braising dish for its intended purpose! Robin thanks for the link to that GREAT blog. Lots of yummy stuff there and cool writing!

As I thought would happen, the color of the green cabbage when braised was most unappealing. It was a brown mess. Also, if anyone uses the recipe I attached above, you might want to reduce the amount of mustard. I found the mustard taste to be overwhelming. If I were to make this recipe again, I would either cut the amount of mustard in half or just eliminate it altogether.

I have never made Fred Harvey's with red cabbage, but I often make a green salad with iceberg lettuce, spinach shredded red cabbage ( on the 1 mm shredding disc on the cuisinart) and shredded carrots and dressed with a simple vinaigrette....which is pretty well what the Fred Harvey's dressing is. It is very well liked and the cabbage isn't tough of hard....no tougher than iceberg lettuce...the mid rib is tough but the leaves tender. Go for it!! It would be a lovely purple thing....and if you shred the cabbage fine enough and marinate more than 4 hours ( I usually marinate over night...) It shoul,d soften up just fine....Just don't put any red cabbage in slaw for color or the whole mess will turn a bluish purple...either go all red or none. One time I put a little "just for some color" into my vegetable pasta salad.....bad idea...stained the pasta, the cukes the zucchini ....also calamata olives will stain. Don't put either into anything unless you plan to eat it very soon. An aside, My son is having a big BBQ party tomorrow for 50....smoked all sorts of stuff....and I will be making Fred harvery's for all!....taking my 1 mm disc with me....they have the machine but that 1 mm disc is hard to come by!