Green cabbage, different ways?

Need a different way to have cabbage apart from boiled, steamed or coleslaw. Thanks

From the former Trademe Cooks.

"curry cabbage
fry some onions in a fry pan with butter, add some curry to taste, then put in the finely chopped cabbage, and 2 T brown sugar.cover, and cook until cooked!.stir together.delicious
posted by bluecalico

Polite Cabbage
1/2 cabbage-sliced,25g butter,1 onion-finely chopped,1 apple-peeled&sliced,1/4C vinegar,2Tbs sugar,salt&pepper . Saute cabbage,onion & apple for 5 mins.Add rest,cover & simmer for 10 mins.You could easily double this.
posted by winnie231

A fav of mine for leftovers
You need about 1C cooked cabbage to 1/2C of cold mashed spud.Add some chopped spring onion,fresh herbs,salt&pepper and 1-2 beaten eggs.Cook spoonfuls of mixture in a little oil in a pan approx 2min each side or until golden.Drain on papertowels & serve hot.
posted by winnie231

This is to die for!
Cabbage, sliced sun dried tomatoes. roasted slivered almonds, bacon, garlic and a bit of olive oil and butter. As far as amounts go just add to taste 1) Grill bacon until crispy and break up into small pieces. 2) add oil and butter to pan. Lightly fry garlic (heaps of it). Add all other ingreds just lightly fryed so cabbage is still crunchy. serve as a main or side dish. mmmmmm could add a few other spices too eg; cumin coriander, chili etc. posted by obie1

cabbage & caraway
20gms butter,2 cloves garlic,tsp fresh thyme leaves tsp caraway seeds, 2 cups shredded cabbage 1 onion thinly sliced,1/2 cup stock, 1 grated potatoe 125 gm grated cheese, 1 cup corn kernels, 1tsp salt. saute garlic,caraway and thyme in large pan (I use my wok) add cabbage, onions and stock - cook for 5 mins add the potato & corn for 10 mins stir occasionally, stir in cheese. (times are optional depends how you like your cabbage). When cool wrap them in filo pastry. you have to like caraway! but goes really well with cabbage I think. Thats the proper recipe - I use it less potato/corn and cheese as a vegie side dish. Makes heaps and freezes well.
posted by emmas

paprika cabbage
Make a marinade of 1T paprika.1 tsp each of gr carraway and gr coriander.salt & pep. . jce of 1 lemon and 1/2 cp of white wine vinegar Slice cabbage thinly across its shape horizontally, so that one has diminishing circles, and leave in the marinade for a day.Heat pan with little oil and stirfry the cabbage for 2 mins.Then add a Tbs of the marinade and fry for another min.Can add garlic, onion & parsley which has been marinated in vinegar for 2 hrs when serving.
posted by bev00

TOP TIP: Ginger Cabbage; Grate some ginger and add to some butter in frypan. Add chopped cabbage and stirfry till it still has some crunch, serve. posted by sagenthyme":-))

continued from#2

"Jazz up Cabbage~
50gm butter/ghee, 1/2tsp white cumin seeds, 4 chilis chopped, 1 onion sliced, 21/2C shredded cabbage, 2 carrots grated, salt, 2T lemon jce.Saute spices in butter.add onion saute 2 mins.add cabbage and carrots and stir-fry till cooked. Finally stir in salt and lemon jce and serve. A spicy twist on a Western fav.
posted by bev00

BBQ'ed Coleslaw
1 head green cabbage - cored, 1/2 C white vinegar, 1/2 C brown sugar, 2 T olive oil, 1 T fresh ground black pepper, salt to taste. Cut the head of cabbage into 6 wedges and place on the grill. Cook the cabbage wedges on each of the 3 sides for 3 minutes per side. Remove from BBQ and shred. Mix the remaining ingredients together and toss with the shredded cabbage.
posted by jaybee2003

garlic cabbage
chop it up into boil size peices, boil till it just starts going soft, drain the water off, add a good spoonful of butter, let that melt then add 1 capful of malt vinegar and 2 - 3 cloves of crushed garlic.
posted by dazza-101":-))

and continued from#3.

"Cabbage with hot sauce Sauce for Cabbage Salad
1/4 cp vinegar. 2tlb butter.2tlb sugar.1 egg.Salt&pepper.1/4 tsp curry pwd. Beat up in saucepan.Simmer and then add 3/4 cp cream.Heat again.Pour over finely cut up raw cabbage. Can eat hot or chilled.
posted by jubellsrose

CABBAGE & CHICKEN SALAD
Chop 2 cabbages fine, 3 onions diced, 4 pkts maggi chixken 2 min noddles (broken up) 1 broken up chicken either smoked or plain. Mix all above sit aside and make dressing. Dressing 3/4 cup wine vinagar, 6 tsp soya sauce, 1.5 cups oil, 9 Tbsp seasame seeds, 3 Tbsp sugar, and the noddle sachets, shake all together and add to cabbage/chick mix, mix all together. posted by mackenzie2

CABBAGE SALAD:
1/4 large white cabbage, salt and freshly ground pepper, 2 cloves garlic, crushed, juice of 2 lemons, 1/4 cup olive oil. shred cabbage leaves finely, sprinkle with salt and leave for 30 minutes. Rinse well then pat dry with paper towel. place in salad bowl. combine garlic and lemon juice with pepper. gradually whisk in oil. pour over cabbage and toss well.
posted by jimane

STUFFED CABBAGE
Prep: 45 min; Cook: 1 hrs + - Challenging Serves 4 - 6 * 1 or more large cabbages - see preparation * 1 cup short grain rice * 1/2 lb. minced or ground beef or lamb * 1/4 cup lemon juice (as desired) * 1 - 2 TBSP butter, in small cubes (optional) * 1 1/2 tsp salt * 2 cups water * 1 head garlic, cloves separated with loose paper or skin removed (more to taste) * a dash of ground paprika * a dash of ground cinnamon * a dash of ground cumin * OR * 1/4 - 1/2 tsp allspice. YOU will need a large pot with several inches of boiling water to blanch the cabbage leaves. CHOOSING the cabbage is important, as you have to be able to get enough leaf area to actually hold the stuffing, rolled. Large, loose-leaf cabbages are best; you might need more than one cabbage if the leaves are tightly wrapped, as you will only be able to use the outermost leaves. GENTLY peel the leaves from the cabbage. Lay them flat, and cut the largest area you can without large veins. WHEN your pot is boiling blanch some leaves for few minutes. Remove with a slotted spoon and put in cold water then put in a colander. Repeat same procedure with remaining leaves. LINE bottom of cooking pot with bones (if you have bought lamb shoulder and cut the meat from the bone) or with a thick layer of cabbage leaves. MIX rice with minced meat, spices and salt. Place cabbage leaf, shiny side down, on a work surface. PLACE crosswise about 1 TBS of stuffing (depending on the size of leaf), and fold ends, roll tightly. Place seam down in cooking pot, packing tightly together. Place several cloves of garlic and a bit of butter (optional, for flavor) between each layer. REPEAT procedure with remaining leaves. You will want about ten 'mahshi' per person. INVERT a heavy plate on top to keep rolls in shape during cooking. COVER leaves with water, bring to a boil then reduce to low simmer and cover. Simmer very gently for an hour, check for doneness. If not done, add a bit of water and continue on a low simmer until tender. Serve hot. Really yummy with plain yougurt.
posted by sam924

Vietnamese Cabbage Salad
1/4 white cabbage very finely sliced, 1 red onion thinly sliced, 1 carrot grated. Make dressing with 4 tab lime juice, 2 tab palm sugar, 4 tab fish sauce, 2 cloves garlic, crushed, 1 - 3 hot chillies, de-seeded and sliced. Mix all together very well and leave to soften for at least an hour, stirring occasionally. This will keep in the fridge for several days. Add coriander leaves, mint, Vietnamese mint if you like them. I often add a couple of poached chicken breasts thinly sliced, or thin slices of very rare grilled beef rump.
posted by davidt4":-))

Although it is steamed,this is a very easy and tasty way to cook cabbage.

*Remove the tough white ribs,place whole mint leavesbetween the layers, tightly roll up the cabbage and shred finely. Place in steamer with a knob of garlic butter on top, and a chopped up rasher of rindless bacon.Use the green leaves as well as the white. Season with salt and pepper.Cook for a few minutes until just tender.It not only looks appealing but its delicious.
Or:
* Stir fry some mince with a crumbled beef stock cube (or 1TBS of Maggi French Onion or Oxtail soup) a sliced garlic clove, small finely sliced onion and a good TBS of tomato paste,salt and pepper. Blanch cabbage leaves in boiling water then into ice water. Divide meat mixture onto the cabbage leaves, roll up into parcels and place in oven proof dish,cover with tomato pasta sauce (jar or tin) diluted with water or wine to a runny consistency. Bake in a moderate oven (180C) for 20-30 mins. You can add cooked rice or orzo,grated carrot, cooked left over veges or steamed spinach to the mince mixture if you like.

eastie the mint recipe certainly sounds yum

Thanks,this was the only way cabbage hating son would eat it as a child.

My daughter (11) loves cabbage done this easy way. Slice bacon rashers into strips and fry until crisp in pan. Add finely sliced cabbage. Stir fry for a minute or two, adding a couple of tablespoons of water to create a bit of steam. Serve.