Can i make good recipes with cabbage ?

i dont like cabbage, i hate cabbage but its very healthy vegetable so can u suggest some recipes that we can make with cabbage? all should be indian recipes and should be very tasty..........
Can i make good recipes with cabbage ?
Stuffed Cabbage Rolls (Galumpkis) Recipe courtesy Tyler Florence











Sweet and Sour Tomato Sauce:

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed

1 1/2 quarts crushed tomatoes

2 tablespoons white wine vinegar

1 tablespoon sugar

Kosher salt and freshly ground black pepper

Cabbage Rolls:

11/4 cup extra-virgin olive oil

1 yellow onion, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

Splash dry red wine

2 tablespoons chopped fresh flat-leaf parsley

1 pound ground beef

1 pound ground pork

1 large egg

1 1/2 cups steamed white rice

Kosher salt and freshly ground black pepper

2 large heads green cabbage, about 3 pounds each





To make the sauce:

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.



Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.



Preheat the oven to 350 degrees F.



Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
Reply:I don't really care for cabbage myself, but this recipe is actually very tasty. I leave out the mushrooms and add 2 ounces of minced ham.



Braised Napa Cabbage with Shitakes

(Adapted from prevention.com. About 4 servings)

1 cup dried sliced shitake mushrooms

1 T peanut oil

1 tsp. minced fresh garlic (or less)

1 large head Napa Cabbage, thinly sliced

3-4 green onions, sliced

1 T soy sauce (I used Kikkoman)

1/2 tsp. Asian sesame oil

salt/pepper to taste



Put shitake mushrooms in a shallow bowl and cover with boiling water. Let sit until soft, about one hour if you have that much time. Drain well, coarsely chop. Cut cabbage crosswise into thin strips, discarding root end.



Heat oil in large heavy pan or wok over medium heat. Add garlic and stir fry until fragrant, about 2 minutes (do not brown). Add shitakes, cabbage, and scallions and stir-fry about 3 minutes. Add soy sauce, sesame oil, salt, and pepper, reduce heat to low, cover and braise until cabbage is barely tender, about 10 minutes. Serve hot.
Reply:I learned to like it when I pan fried well spiced pork chops then added the chopped cabbage into the drippings and stir fried it. Now it's a family favorite. Even children like it,which is a plus!
Reply:I am not familiar with Indian recipes, but cabbage is good in a stir fry. Or you can take a meat and rice mixture and roll it in cabbage leaves, then top with a sauce (I like tomato sauce). Cabbage can be used a lot of different ways, it's inexpensive and healthy.
Reply:I went to a site called "food down under," punched in India+cabbage and came to http://fooddownunder.com/cgi-bin/search....



They have 22 Indian recipes for cabbage.
Reply:I love fryed cabbage, to make start with large skillet and put some bacon drippings in and heat. chop half of an onion and put in pan, cook until tender. Shred cabbage put in pan. Add a little bit of sugar, cover, cook over med/low heat. until lightly browned. I love this dish with fried chicken and mashed potatoes.... hope you like it too.
Reply:I don't know any Indian cabbage recipes, but I love Corned Beef and Cabbage.



My version is pretty simple. Saute garlic and onions, add the corned beef (a big can of chunky good quality corned beef), then add water (depends on how soupy you want it... three cups should be okay) before adding the cabbage. Cover it and let it simmer until the cabbage softens. I eat it with white rice. Enjoy!
Reply:I have no idea... sorry but its good in vegtable soup.
Reply:Coleslaw, fish tacos, cabbage soup, wraps and just steamed with a little salt and pepper.



Google foodnetwork.com, enter cabbage as the main ingredient and there are more recipes than you will be able to use before you get sick of it.
Reply:Don't know any indian recipes with cabbage but cabbage rolls are very tasty!



www.allrecipes.com



Check it out.
Reply:boil it but dont cook the **** out of it so about a minute, then look for some flavoured butter recipes on the net. or you could saut'e it with pancetta, or make some kind of warm dressing, and finnish it with parmasan.
Reply:PAV BHAJI:



INGREDIENTS

1/2 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon finely chopped green chile peppers

1 cup chopped onions

2 teaspoons grated fresh ginger

1 cup chopped roma (plum) tomatoes

2 cups cauliflower, finely chopped

1 cup chopped cabbage

1 cup green peas

1 cup grated carrots

4 potatoes, boiled and mashed

3 tablespoons pav bhaji masala

salt to taste

1 tablespoon lemon juice



8 (2 inch square) dinner rolls

1/2 tablespoon butter

1/4 cup finely chopped onion

1 tablespoon finely chopped green chile peppers

1/4 cup chopped fresh cilantro



DIRECTIONS

Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.

Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.





COCONUT CURRY CABBAGE:



INGREDIENTS

1 tablespoon olive oil

2 tablespoons butter

1 small yellow onion, thinly sliced

1 cup julienned carrots

1 clove garlic, minced

1 small head cabbage, sliced

1/2 cup fresh shredded coconut

2 tablespoons Indian curry powder

3/4 cup coconut milk

salt and pepper to taste

1/4 cup diced fresh tomato

1/4 cup chopped green onions

1/4 cup chopped cilantro



DIRECTIONS

Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.

Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.



CABBAGE, TOMATO AND ONION SALAD:



INGREDIENTS

2 cups shredded cabbage

4 large firm tomatoes, chopped

1 large onion, finely chopped

2 green chile peppers, seeded and minced

salt to taste

white sugar to taste

1 tablespoon roasted peanut powder

1 tablespoon clarified butter

1 teaspoon cumin seeds

1/2 cup chopped fresh cilantro



DIRECTIONS

In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.

In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.
Reply:I must agree with the Polish Galumpkis being really great. We've made them w/o meat and with the soy granules from MorningStar Farms.
Reply:fried cabbage



put 2 tbs of butter in a pan and add your chopped up cabbage, salt and pepper. cover with a lid and cook till tender.
Reply:I don't know any Indian recipes for cabbage. Cabbage is used in many European recipes.



Cabbage rolls, cabbage stir-fry (red cabbage), corned beef and cabbage, etc.



Try www.foodnetwork.com
Reply:Curried Cabbage



1 tbsp. olive oil

1 1/2 tsp. curry powder

1 med. onion, thinly sliced

4 cups shredded green cabbage

1 1/2 tsp. fresh lemon juice

2 tbsp. plain yogurt



Heat oil in a skillet, over medium heat. Add curry powder. Cook 30 seconds.

Add onion and cook until translucent. Add cabbage and cook, stirring occasionally

until wilted and soft. Remove from heat. Stir in lemon juice and yogurt until

cabbage is coated.
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