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New (to me) Dish for Oodles of Red Cabbage

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New (to me) Dish for Oodles of Red Cabbage

Foodie2 | May 3, 2006 10:38 AM

I've been in cabbage up to my eyeballs from my weekly veggie box these past few weeks, and while I ADORE simple braised or stuffed or coleslawed cabbage in any of its permutations, I decided to branch out last night with a warm red cabbage salad based on an Epicurious recipe.

Made my favorite vinaigrette (garlicky, heavy on the vinegar).
Shredded about half a red cabbage, some raddichio, a fennel bulb, and a red onion, sliced a pear, tossed in dressing with some walnut pieces, and leftover shredded pork (I think leftover roasted chicken, which the recipe called for, might work better here). Wilted in a pan on the stove for a few minutes, topped with some blue cheese, and ate. It remade cabbage lovers out of my dining companions, who were going to mutiny if I braised cabbage for them again. It seemed unusual enough (to me) to share with the group -- healthy, easy, fast, and tasty!

In other cabbage-related news, any recipes for what to do with my other half of red cabbage? (Other than braise, stuff, or coleslaw). Anyone have a good BAKED cabbage recipe? (The only ones I could find were cream/ breadcrumb based, which doesn't appeal to me.) And can you roast cabbage in wedges to good effect? Sorta like gigantic brussels sprouts? Anyone? Anyone?

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