My nana used to make gołąbki every few weeks with cabbage, rice, sauerkraut, and some ground meat. She was technically supposed to cook the whole thing in spicy tomato sauce, but she tended to throw ketchup on it in an attempt to assimilate. I've been thinking that I need to re-learn how to make those, as they were SUCH a great winter meal.

yuck, cabbage. pass me the winter squash, now that's the stuff.

The slightly sweet red cabbage (like the one mentioned above) is extremely good.

We do Colcannon a few times a year. It is mashed potatoes with sauteed cabbage and onions and lots of butter. Our kids actually ask me to make it.

While trying to make do with the ingredients in my fridge, I stumbled upon this recipe of red cabbage.

Heat 2 spoonful oil in a pan, add cumin seeds, red chilli and a little turmeric.
Add coarse chopped red cabbage ( 1 cup), beans chopped into two ( 7-8), and a handful of cherry tomatoes (sliced into two). Add salt to taste, let cook on low flame for 15 mins, and thats it. Tomatoes gave it a slightly sweet-sour taste and beans and cabbage are crunchy to eat. Made a nice entree with Chapatis (sort of Indian tortillas)

You all have inspired me for another week's (or more) of dinners. Thank you Myscha and thank you to the commentors as well!

Maybe I'm weird, but I love eating raw chopped red cabbage with italian dressing.

My favorite fall slaw is super easy--just toss shredded cabbage with diced apple and top with poppy seed dressing. Yummy!

Last night the aforementioned red cabbage recipe was my first time cooking that particular meal in the crock pot. If you're going for looks, you might want to instead make this in a pot on the stove - some of the color got "washed out" by the long, slow cooking of the crock pot.

Taste, though - yeah, it was great!!

I had to learn how to make Kim Chee a few years ago out of self defense, when we lived in a small town with no Asian market. I had to order the supplies online. I looked at your recipe link and I'd suggest you use Korean fish sauce instead of soy sauce, but don't use as much (it's strong stuff.) It's nice to hear someone else makes their own Kim Chee.

I love cabbage and eat it fairly often during the winter months when it's cheaper then everything else. I have a cabbage and potato skillet meal that I make frequently and I use it to make potstickers too. Of course, the usual slaws and such show up on our table as well.

Great post! I'd love to see a winter squash one too! ;)

I grew up eating only cabbage soup for many, many meals (as that was all we could afford.)  Once I got older, left the cabbage behind for a few years, and got my taste buds back, I'm hooked again.  My favorite it just plain ol' steamed green cabbage with a touch of butter, salt and pepper.  The kids can't get enough!

Linsey

There is a great regional recipe for Runzas, which utilize cabbage, and taste fantastic -- http://thisfoodthing.wordpress.com/2007/08/08/original-runza-recipe/

My wife and I buy 50 pound bags of cabbage for $13 at a local grocery wholesale and then we salt it as they do in Russia. This involves chopping up the cabbage (using a cheap food processor we bought at COSTCO to grate head after head of cabbage), adding some grated carrots, covering with a layer of salt and then squeezing the cabbage to create a brine. My wife then covers the cabbage with a board and a jar of water to press down on the cabbage as it ferments. She leaves it in a warm place for a couple of days. When it is ready, we then put it in clean jars (empty jars that we have collect rather than throwing them in the garbage). This cabbage lasts for months and can be used in soups. We can also eat it as a salad: add garlic and a bit of oil. It makes a delicious side dish and for less than $20, we can eat our salted homemade Russian cabbage for months.

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