I do it simple sometimes too. Sometimes I stew it a bit with some apple juice or stock and onions.. In soups and stews, New England boiled dinner, with corned beef and taters. Cabbage and sausage, with pirogies. German red cabbage. Sometimes stir fried, or used in savory pancakes, as filling in egg rolls and egg foo young and tamagoyaki. Zulu cabbage- it's a South African curry. Kalam Polo- Middle Eastern with meat and rice. Roasted slab/wedge, drizzled with olive oil and seasoned before cooking, finished with walnut oil, sometimes a bit of cheese.

I don't make cabbage rolls, too lazy. I tend to do it more casserole or stew style.

I take bacon fat and a little butter and cook some onions, then fry the cabbage in that for a few minutes. (The cabbage i cut into squares and wash) i cover it in chicken stock and season it with pepper and the tiniest amount of salt and I cook it until almost all the chicken broth has evaporated and the cabbage is tender. Its SOs favorite veggie.Serve with cornbread, always.

Best simple. Like yours. New to me is a roast/braise. I had so much cabbage and a few varieties mid-fall....kimchi, kraut, ferments. But needed another use besides 'slaw'. (love a fresh slaw)

I start on the stovetop heat med-low. Covered. Then into the oven uncovered with toasted sesame seeds, various herbs, spices. Parmesan the last few minutes.

All new to me. So sweet cabbages become when braised/roasted. Similar recipe, HERE

2020, like perfect vision, has been an eye opener in many ways in the kitchen. Use what I have efficiently. No waste. (garden cabbage is often compost)

Edit....Oh, a bit of bacon does not hurt the dish.

Cabbage rolls....or "unconstructed cabbage rolls". ground beef and onions sauteed together...minced garlic added when it's almost done, salt to taste and paprika added and about half cup of raw rice....then add carrot buttons, celery slices and chopped cabbage layered in an oven safe dutch oven, can of whole roma tomatoes broken up on top....mix the juice with about 1/3 cup of brown sugar and pour over the top.. ( more or less sugar depending on how much you are making) cover and bake at 300 until the cabbage and vegetab;les are VERY well done....about 2 hours. Check about every 30 to 40 minutes to be sure it's not cooking dry....add a bit of water if it seems to be.
You can leave it in layers if you are only cooking like 1 pound of meat and a very small head of cabbage....or mix it all up if you are filling the pot!

Cut up two packages of sausage - one hot, one mild - start them cooking in a large stew pot. Crush a large head of cabbage and add it to the pot. In another pot, boil a large bag or two of cavatelli, but not completely. Drain and add to the stew pot. Garlic powder, basil, black pepper, and brown sugar to taste. Cook for at least an hour and serve with fresh garlic bread.

Ricky - what do you mean by "Crush a large head of cabbage"?

seagrass

I always put cabbage in vegetable and vegetable beef soups. I use it in stir fries with other vegetables and keep it on hand for coleslaw (I grate an apple into my coleslaw, along with grated carrots). I need to cook it as a side vegetable but never have. I will try Amylou's recipe. A head of cabbage lasts a long time, a good staple. Looking forward to finding a good brisket for corned beef and cabbage next month.

seagrass

My friend's cabbage soup, but it requires a big beef bone, and we can't get them anymore.

The best cabbage forward dish, however, is Molly Stevens’s Best Braised Cabbage.

https://www.epicurious.com/recipes/member/views/best-braised-cabbage-50053321

pillog, be kind and share the cabbage soup recipe anyway please? I do have access to good beef bones on the regular, and am always willing to try a new cabbage thing and soup thing.

Crush a head of cabbage by taking it and slamming it against the counter, butt end down. Then just rip it apart. Or, if you're one of those "chefs," you can carefully remove the leaves and tenderly cut them into bite-size morsels.

Oy. Okay. It needs to be rewritten to be readable. My best effort below. The soup itself is dead easy, making its own stock as it cooks. It's probably a common enough recipe. It's really good, and freezes pretty well.

Cabbage Soup a la MW

6 cups water

1 large white cabbage cut into 8ths

Salt

Pepper

Garlic powder

1/2 large lemon, juiced

Sugar to taste, start with 2 tbsp

1 large can whole tomatoes, or fresh equivalent

1 large can stewed tomatoes (stew your own, if you prefer)

2 medium to large onions, sliced

1 big meaty leg bone or half a dozen small soup bones--meaty, not specifically marrow bones

2 peeled and cut potatoes

Add heat and/or alcohol to taste.

Dump the ingredients in a pot. Bring to a boil then let it simmer for a couple of hours. Adjust seasonings, acidity and sweetness to taste.

I combined an online egg drop soup recipe [NO eggs] with a cabbage soup recipe ... used the spices for the egg drop soup [garlic powder, turmeric, cilantro, white pepper, salt, sesame oil and diced onions], then added the cabbage [Cole slaw mix] and 4 cups chicken broth and cooked 5 min in the IP; then vented, and turned off the heat and put the IP on saute, added a cornstarch slurry [2 T water and 2 T cornstarch], and added some whole kernel corn, and boiled the mixture til thick [about 2-3 min]

a very good hot soup on a cold, cold day. That's what batchin' it is all about.

My favorite is Hungarian cabbage rolls, but I make them with Korean chili flakes instead of Hungarian paprika, and so maybe mine are not really Hungarian. For the meat, I use ground turkey.

This recipe is a side from an old Joy of Cooking (1953). I just love it, especially in winter.

Hot Slaw with Apple

3 c shredded cabbage

3 T vinegar

2 T water

1 T sugar (I omit this as it makes it too sweet for me)

1 tsp caraway or celery seed

1 tsp salt

2 T butter

Cook and stir over quick heat until they boil. Reduce heat and stir in 1 grated apple, heating Just until apple is warmed.

The recipe calls for peeling the apple, but I don't bother.

I like red cabbage cooked with bacon, apples and onions.

Orangette's blog post about braised cabbage is just about the perfect cooking/kitchen read for this time of year. I hardly ever ate cooked cabbage, because my mom boiled it and that was just "meh" for me, only ok as part of a "boiled dinner." But now that I started braising cabbage, we have it about every two weeks at least. http://orangette.net/2006/01/tender-is-the-cabbage/

My mother used to makes what she called Country Cabbage. Saute slivered yellow onion and cabbage in butter until wilted. Add milk to not quite cover. Simmer covered over medium heat for a few minutes then uncover and reduce milk by half. Add salt and pepper to taste. It simple but brings out the sweetness in the cabbage.

Moosemac, my grandmother used to make that, she called it "creamed cabbage". It was one of my favorites.

I usually make it like amylou, because that's how Elery likes it. I also make the "deconstructed" cabbage rolls, we just had a batch made with venison last night and a cup of leftover brown rice. The cabbage needed to be used and so did the rice, before either spoiled.

Elery makes kim chee and I make cole slaw occasionally, but those aren't cooked.

Annie

That looks really good, Annie. We just had our third night of meatloaf, mashed potatoes, gravy and green beans. Cook once, eat thrice. Fortunately, neither one of us minds repetition as long as it was good in the beginning. Moving on tomorrow to chicken, though. We have 2 meatloafs vacuum sealed in the freezer. No venison here, but DH uses veal, pork and beef when he makes them.

seagrass

A bit off topic, but my Aunt used to make fish the same way, braised in milk with some butter and onions, then the reduced sauce served over rice. Delicious and takes some of the "fishy" taste out of the fish. Although the fishy taste is what I like about fish. It does pair well with creamy flavors though, IMHO.