Too much cabbage. Help?

[ORChick]

Anna, I don't see any reason that brown rice couldn't be used, and less of it. Maybe fill in with rather more of the inner cabbage leaves, chopped up. Or some other grain that he can better deal with. This is a "German" racipe; might be good to lighten it up for those raised south of the Alps

 

[Bubblingbrooks]

Don't use white rice
Whole grains are best, and you can use less rice and more meat.

 

[Hattie the Hen]

What do I do with cabbage? Low-carb stuff please. DH hates fruit with his savories so I can't do a fruitandcabbage slaw.

Are there good cabbage soups? (DH hates borscht so no borsht.)

Help?
I have red and green cabbage that'll go bad soon if I don't use it.

Hi Anna,

Here are a pile of recipes from over here in the UK. Metric measurements but you are used to them.....!!

http://www.bbc.co.uk/food/cabbage

http://www.bbcgoodfood.com/recipes/1173/cabbage-with-juniper

http://www.bbc.co.uk/food/recipes/cabbagewithmustardse_9992

http://www.bbcgoodfoodme.com/bbcGF/recipes/Default.aspx?v=1&rID=8211

http://www.bbc.co.uk/food/recipes/savoycabbageandsmoke_81282

Well that should keep you busy for a while........!!
By the way the Savoy Cabbage that is often referred to is a particular favourite over here,esp. in winter. It has kind of blistered, bumpy leaves, a bit like seersucker fabric. You can substitute other varieties as I know they are not a common variety over there; if you ever see them or can buy seeds I recommend them. They stand up to very cold weather, snow etc very well.....a real winter wonder.
I hope some of these will please hubby.

Hattie

 

[AnnaRaven]

What do I do with cabbage? Low-carb stuff please. DH hates fruit with his savories so I can't do a fruitandcabbage slaw.

Are there good cabbage soups? (DH hates borscht so no borsht.)

Help?
I have red and green cabbage that'll go bad soon if I don't use it.

Hi Anna,

Here are a pile of recipes from over here in the UK. Metric measurements but you are used to them.....!!

http://www.bbc.co.uk/food/cabbage

http://www.bbcgoodfood.com/recipes/1173/cabbage-with-juniper

http://www.bbc.co.uk/food/recipes/cabbagewithmustardse_9992

http://www.bbcgoodfoodme.com/bbcGF/recipes/Default.aspx?v=1&rID=8211

http://www.bbc.co.uk/food/recipes/savoycabbageandsmoke_81282

Well that should keep you busy for a while........!!
By the way the Savoy Cabbage that is often referred to is a particular favourite over here,esp. in winter. It has kind of blistered, bumpy leaves, a bit like seersucker fabric. You can substitute other varieties as I know they are not a common variety over there; if you ever see them or can buy seeds I recommend them. They stand up to very cold weather, snow etc very well.....a real winter wonder.
I hope some of these will please hubby.

Hattie

My CSA sends Savoy Cabbage sometimes.

I'll take a look at the recipes and see what I can use. Thanks.

 

[patandchickens]

If you want less-dense filling without much or any rice, you can more-or-less cook the filling before you fill the cabbage leaves. It does not need to be 100% "ready to eat" -cooked, just enough that it holds its shape as separate 'kibbles' so to speak rather than molding together into a dense meatball.

This is what I've been doing since I've been (as per another thread) trying to minimize the am't of rice I eat. I've tried it with brown rice and with with bulgur, substituted for the white rice, but was not happy; precooking the filling works for my tastes, you might try it and see what you think.

You should still brown the cabbage rolls though before putting in the pot with the sauce to cook -- they are really not as good if you skip that step

Pat (eating another leftover one now btw )