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ideas (non-soup) for cabbage broth?

17 years ago

I have about 6 cups of cabbage broth (made from cabbage, onions, potatoes, and carrots, plus seasonings) in the freezer. Any ideas on what to do with it? Can I use it in any recipe calling for vegetable broth, or would the taste be too strong? Would it be good for preparing rice or mashed potatoes? BTW, I don't particularly want to make soup with it, and I don't use pork products or corned beef.

Thanks,

Sue

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Comments (11)

lindac
17 years ago
Anything you use with it will taste of cabbage and onions. I can't think of anything that I want to taste of cabbage and onions but soup...
Oh maybe a corned beef....you could us that to simmer it in....
I think it would make an awesome base for a chowder, with potatoes, carrots and perhaps some Kielbasa cut up into it...
jessicavanderhoff
17 years ago
I can't come up with many non-pork, non-beef ideas either. Maybe cheese sauce for broccoli. I think you could use it for rice if you were planning to put something strongly flavored on the rice. Honestly, I'd probably end up tossing it if it were me.
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Here's a Vietnamese side dish. 1/3 of the cabbage, shredded 2 eggs, scambled. Add 1/4 tpn. fish sauce or a couple pinch of sea salt to the eggs. 1 Tpn. of EVOO 3/4 cup of water Fish sauce & pepper to taste (if you don't like fish sauce, you may substitute with sea salt) In a deep pot and medium heat, warm up the EVOO, then add the water and the cabbage. Put a lid on and cook it for 5-7 mins. Open the lid and stir it. Then, put the lid back on and cook on low heat for another 5-7 mins or until cabbage is slightly tender. Add the eggs, fish sauce (or salt) & pepper and stir it well, put the lid back on and cook for another 3 minutes or until the eggs are cooked. Serve warm or cold. When I cook, as if I have a timer in my body, I seem to know when it's done or the time to check. So, the time above is an approximate. If you had cooked cabbage before, you'd probably have an idea of the time that takes for cabbage to be cooked.
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I've been using Christie Brinkley's BEAN SOUP recipe since I first made it in 1995 and I love it because it includes cabbage. Ms. Brinkley is a vegetarian and I change the recipe by including some homemade chicken broth, instead of using all water plus vegetable-flavored instant bouillon. The bay leaf in the recipe is the "zing" of flavor. You can make this recipe as thick or thin as you like by how much water you add to it. It's also an interesting recipe because you don't have to soak the beans overnight. -Grainlady -------------------------------------------------- CHRISTIE BRINKLEY'S VEGETARIAN WHITE BEAN SOUP 1 c. uncooked dry navy beans 2 T. olive oil 1 medium white onion, chopped 3 garlic cloves, minced 3 medium baking potatoes, cut into 1/2-inch cubes 2 large carrots, sliced 1 stalk celery, chopped 1-1/2 c. sliced cabbage 1 T. finely chopped fresh parsley 2 t. vegetable-flavor instant bouillon 1 bay leaf 6-8 cups water Soak the beans for 20-minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic; cook and stir until tender. Drain beans. Add beans, potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-1/4 hours or until beans are tender. If necessary, add additional water during cooking for desired consistency. If desired, salt to taste. Yield: 6 (1-1/2-cup) servings. Nutrition per 1-1/2-cup serving: Calories: 300 Total fat: 5 g. Cholesterol: 0 mg. Total carbohydrate: 53 g. Dietary fiber: 13 g. Protein: 11 g.
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mtnester
Original Author
17 years ago
Thanks for the ideas. But since I can't use the corned beef or sausage (or cheese sauce, either, because of lactose intolerance). I guess I'll follow Jessica's suggestion. Thanks!

Sue
Terri_PacNW
17 years ago
Funny, I thought Mashed potatoes sounded like a good idea..
But you've probably already tossed it. Does it taste like cabbage? I might also use it to cook beans down in.
woodie
17 years ago
How about using it somehow with smoked turkey? Personally, I dunno, LOL. But I'm always seeing turkey and smoked turkey as a sub for other meats and I've seen turkey keilbasi in the stores also. I've seen turkey wings and other parts in the store (and definitely in the turkey farm where I get my T-day bird) - maybe that would work.

6 cups is a lot! Maybe if you were to just use it a little at a time in some stew recipes you could make it worthwhile to save.
mtnester
Original Author
17 years ago
Terri, nope, I'm not that quick! ;-) The broth is still in the freezer. Maybe I'll leave it there till I come home from my next grocery shopping trip and need the space.

Woodie, I'm not really a fan of smoked anything. Good idea, though.

As you said, I might just sub it for water or vegetable broth whenever the opportunity arises. On the other hand, the cabbage was really cheap (I think it was 39 cents a pound), so it's not a great financial loss if I toss the broth. I just didn't want to overlook some great recipe for which cabbage broth was the unique and indispensible ingredient.

Sue
bunnyman
17 years ago
Maybe use some in fried rice. It would probably make a decent gravy... my sisters used to love using the water from boiled cabbage on their potatoes. I often add cabbage to my chili so it could be dumped in the chili pot. I'd think many German or Chinese style dishes could benefit from a bit of cabbage flavor.

: )
lyra
Lars
17 years ago
I was thinking you could use it in bread dough, but I have no idea how it would taste. To check for flavor, make some flour tortillas with it (a small batch) and see how they taste. You could then use those to make wraps. You could also mix a bit of it with masa to make corn tortillas. The good thing with the tortillas is that you can make a very small batch, in case they stink.

Lars
katykelly_gw
17 years ago
I'm greedy with all things stock and broth. I make and can poultry, beef, pork, and seafood (think gumbo)stock. Veggie stock I freeze or just use quickly for anything that calls for water. Beans, potatoes, rice come to mind. Chicken and turkey sausage, also. You can add beer or wine to flavor the broth as the liqour will cook out. Your favorite vinegar is also a nice addition.

I poach boneless/skinnless chix breast every week to slice up on whole grain sandwiches for lunch. Add some garlic and your favorite herbs.

I would also use it for gravey and sauce. I'm just sayin'...
coconut_nj
17 years ago
We love the potatoes when we make ham and cabbage and potatoes and often will make more potatoes. So, personally I'd just boil some potatoes in it and serve the juice over them.
mtnester
Original Author
17 years ago
Lots of good ideas here. Thanks!

Tonight, I used some of the broth in seasoned mashed potatoes. The cabbage flavor was not really identifiable, but the potatoes had more "body" than usual, so that worked well. I've decided to save the rest of the broth to use in some of the ways you've suggested.

Sue

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