Comments on: Braised Cabbage

By: Jessica

Jessica — Mon, 29 Oct 2012 18:39:34 +0000

I just wanted to let you know that thanks to Hurricane Sandy, it’s cold and spitting snow, here, in Ohio. I made a milk run and while perusing the aisles of Aldi’s, I remembered to pick up the goodies to make this! As long as the power holds!( we will be getting a bit breezy later on, but nothing comapred to what you East Coast folks are recieving. Stay safe!!)

By: Tina

Tina — Sun, 23 Jan 2011 22:42:09 +0000

My husband and I made this tonight – with green cabbage, and it’s AWESOME. Was surprised at how good it made our place smell while it cooked! WISH we had cubed ham to go with it – that would have been DELISH.
Now we’re just wondering what the side-affects of eating all this cabbage will be, lol.

By: Colleen

Colleen — Thu, 18 Nov 2010 14:55:52 +0000

Mike and I had this last night with sliced turkey kielbasa and it was fantastic. I could taste the kielbasa throughout the whole dish. We will definitely be making it again. We have another CSA coming today w/ tons of greens, carrots, potatoes, turnips and radishes so I will be searching your database again for some ideas.

By: roni

roni — Mon, 15 Nov 2010 22:59:23 +0000

Yup.. those are the ones I was talking about! Glad you liked it!

By: Jessica

Jessica — Mon, 15 Nov 2010 22:58:02 +0000

This was HEAVENLY!! What a great cold weather dish! Man Cub was not impressed, but he ate his rice (and most of mine!) Kind of gives the house a New Year’s aroma.( I need to make cabbage more often!) Tomatoes would be awesome too!
P.S. I got one of the Black Forest hams from Aldi’s. It was spectacular in this!

By: Jessica

Jessica — Mon, 15 Nov 2010 21:33:38 +0000

It is IN the oven! No purple cabbage, though :(

By: roni

roni — Mon, 15 Nov 2010 19:47:00 +0000

Oh Jessica that would be AMZING! I just warmed one of those small hams (they actually sell them at Aldi’s) in the oven towards the end of the cabbage cooking. Next time it’s going IN the same pan if not cut up in cubes!

By: Jessica

Jessica — Mon, 15 Nov 2010 19:44:25 +0000

AWWWWWWWW! I’m ready to cry! I don’t have any cabbage!! This may call for an emergency Aldi’s run!
You said you served it with a simple baked ham. What does that entail? I bet this would be phenomenal with some big ham cubes in it and braised!

By: Ami

Ami — Mon, 15 Nov 2010 17:13:34 +0000

Glad to see you are poking around the Nourishing Gourmet a bit! I am really enjoying her recipes, especially all the dishes for fall!

By: Laurie

Laurie — Mon, 15 Nov 2010 02:42:39 +0000

Lori – copy/ paste the recipe part into Word, or even Notepad and then print it out.

Another Laurie

By: Jes

Jes — Sun, 14 Nov 2010 21:49:57 +0000

I made this tonight with Savoy cabbage and ham – all braised together. Really good – thanks!

By: chris

chris — Sun, 14 Nov 2010 11:58:03 +0000

Yum! I have got to try this recipe!

By: roni

roni — Sat, 13 Nov 2010 22:22:36 +0000

LOL Totally. I still haven’t had it cooked!

By: CindMoore

CindMoore — Sat, 13 Nov 2010 15:59:00 +0000

Roni, maybe you could throw in a kohlrabi next time? ;-) Looks and sounds delicious.

By: roni

roni — Sat, 13 Nov 2010 14:54:10 +0000

Lori – Unfortunately I have it set up to only print text and there is no way to separate out commentary vs recipe at this time. So your are stuck with my blabber mouth. ;)

Even though this is a food blog, it’s still a blog not a cookbook and I didn’t really set it up to be the best recipe database which would require a little different set up. Maybe I’ll be able to offer that in the future.

Thanks for the feedback!

By: Katy

Katy — Sat, 13 Nov 2010 14:50:05 +0000

We love cabbage! This looks awesome and so simple. We make something called blaukraut, which is like saurkraut but with red cabbage. It’s also braised and with apples so it’s sweeter than regular saukraut. It’s an awesome side dish for just about any meat.

By: Lori McHugh

Lori McHugh — Sat, 13 Nov 2010 13:46:13 +0000

Cabbage is my latest love as well (I love roasting it with olive oil and balsamic vinegar). I’m going to try your recipe this weekend (of course, I just happen to have a head of cabbage in the fridge).

I was wondering if there was a way to print your recipe without all the commentary (as delightful as it is).

By: Wolverine

Wolverine — Sat, 13 Nov 2010 12:55:31 +0000

Hi Roni! That looks yum, I might try it sometime.

Just wanted to say that I’m looking into joining a veggie box scheme (equivalent to your CSA/farm share) after watching you with yours lately. Thanks for the inspiration!

By: Caroline Calcote

Caroline Calcote — Sat, 13 Nov 2010 01:30:58 +0000

Ooh, I hope we get some cabbage in our CSA shares. We just got our first share last weekend (first harvest of the season…things are backwards here in Florida). We signed up for a half-membership, so we get a full share every other week. I’m kind of bummed we don’t get new veggies this weekend! This is our first time trying out the CSA, so maybe next year we’ll get a full membership. We’ve used EVERYTHING except the turnip greens (we had those, mustard greens and swiss chard…alot of greens for one week)and two cucumbers (because I already had some cukes when we got the share). It’s been so fun, as I was itching to get back to cooking. I’ve totally been stalking Greenlitebites :)

By: Gwen

Gwen — Fri, 12 Nov 2010 19:28:27 +0000

It’s also good to eat as part of a falafel sandwich. I bake my falafels, add a bit of the yogurt sauce and some raw cabbage. Yum!

By: Jamie J.

Jamie J. — Fri, 12 Nov 2010 18:58:24 +0000

This sounds wonderful. My mom used to do ham boiled dinners, this sounds similar. We also used to make “fried” cabbage all the time. You cut the cabbage up and put it in a skillet with some oil and cook it down until it is browned. We always used the green cabbage. Sometimes we would put a little bit of bacon in it. So good!

By: RG

RG — Fri, 12 Nov 2010 18:45:20 +0000

What a great idea. Roasting brings out the sweetness of other cruciferous vegetables (broccoli and cauliflower) so no reason it wouldn’t work well on cabbage. Red cabbage blossoms under red vinegar. I should eat more of it, but somehow it feels like admitting that winter is here.

By: Sara, Ms. Adventures in Italy

Sara, Ms. Adventures in Italy — Fri, 12 Nov 2010 18:25:14 +0000

I love cabbage – a lot! I grew up eating it with Polish sausage – you know the kind from Hillshire Farm?

Quarter that cabbage or into smaller pieces like you did above, put the polish sausage in a wide frying pan with a little water covering the bottom of the pan, and then place the cabbage around/on top of the sausage, and cover it. Cook on medium until the cabbage cooks through – it will be a great side for the sausage (turkey is a good one, too!) and it will absorb those meat juices and be very savory :) Try it, let me know how you like it!

By: Jan

Jan — Fri, 12 Nov 2010 18:16:41 +0000

I love cabbage. But my hubby doesn’t like the smell of it cooking. I will often cut it into wedges, spray with olive oil, salt and pepper and roast it. Yummy. I think your recipe would be awesome cooked with the ham.

By: Jules

Jules — Fri, 12 Nov 2010 18:12:14 +0000

Sounds delicious …we love cabbage in our house. Can’t wait to try it!