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Questions tagged [cabbage]

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2
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1answer
111 views

Why is a head of cabbage green, yet it appears white when chopped for cole slaw?

Cole slaw can be purchased as either a dry mix of chopped cabbage (and perhaps other veggies), or dressed and ready-to-eat. In either form, the cabbage appears white. Yet a full head of cabbage ...
1
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3answers
109 views

Help me find a chinese recipe from “Green Tea” restaurant in Beijing [closed]

Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly this restaurant at this location). Amongst many ...
5
votes
1answer
158 views

A recipe instructs to boil a whole head of cabbage, can I boil individual leaves instead?

In Madhur Jaffrey's An Invitation to Indian Cooking, her recipe for Cabbage leaves stuffed with potatoes instructs you to boil the cabbage leaves by submerging the entire head of cabbage in a large ...
4
votes
2answers
151 views

can I use regular green cabbage to make kimchi?

Can regular green cabbage be used for kimchi? I've made several batches with Napa cabbage but it's expensive and not as easily available.
1
vote
1answer
64 views

how many pints cooked cabbage from 3 pounds raw? [duplicate]

How many pints of cooked cabbage should I be able to get out of 2 cabbage heads (about 3 pounds each) ? I am wanting to cook and freeze the cabbage.
0
votes
2answers
92 views

How to keep a rolled cabbage leaf (stalk leaf not the outer leaf) in place?

I am growing white cabbages and have an idea to use the stalk leaves (not the outer leaves of the cabbage) in the same way as fried zucchini/courgette flowers. I want to roll the (raw) leaves (...
0
votes
3answers
967 views

Can cabbage leaf (stalk leaf not the outer leaf) be eaten?

I am growing white cabbages and as the cabbage heart develops there are other leaves growing below the heart off the main plant stalk. Can these leaves be eaten? I am not referring to a cabbage in ...
3
votes
1answer
95 views

Does ornamental cabbage make decent sauerkraut?

I've heard that ornamental cabbage/kale can be bitter. I'm interested in using it for food, but I would want to make sauerkraut with it (lacto-fermented ornamental cabbage). Is the bitterness going to ...
5
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6answers
259 views

What's the best way for inexperienced cook to finely cut cabbage?

I really like home-made pickled/fermented cabbage (russian style; which is bigger slice size than typical Sauerkraut; I would say 1mm thick). But I'm not a great cutter - I am very slow and find it ...
7
votes
1answer
1k views

What does “wedge” mean, as in “wedge” a head of Cabbage?

In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
0
votes
1answer
58 views

How to fold cabbage leaves for cooking?

Is there a way to fold cabbage in a pot so that you maximize the amount you can fit? I just split my cabbage head in 8 45° wedges and sort of flatten the leaves to layers. But I still was able to ...
6
votes
1answer
941 views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
5
votes
4answers
8k views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
5
votes
3answers
5k views

I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup! [duplicate]

I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out ...
3
votes
1answer
2k views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
1
vote
1answer
252 views

Other ways to preserve red cabbage [closed]

We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was wondering if there are other ways to preserve it using ...
5
votes
2answers
822 views

What kind of cabbage is on my photo?

I bought it very cheap during the closing of the grocery market. The seller said that it was some kind of lettuce, but it tastes like upper leaves of cabbage.
4
votes
1answer
1k views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
3
votes
2answers
116 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
1
vote
1answer
259 views

What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?

I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is ...
10
votes
5answers
4k views

Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal ...
4
votes
2answers
726 views

What is the Chinese celery and cabbage appetizer called and how is it made?

My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was excellent. It was very simple, only ...
5
votes
1answer
4k views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this?
1
vote
2answers
372 views

steaming cabbage

Can someone please explain why by adding a knob of butter into the pan of water during the steaming of cabbage makes the cabbage taste better. I understand this idea come from Denmark. I've tried ...
1
vote
2answers
1k views

Which leaves of Savoy cabbage to use in smoothies?

In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very green or just the inside. Also are ...
1
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7answers
5k views

What weights to use for fermenting sauerkraut?

I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use to weight the sauerkraut below the brine?...
7
votes
2answers
2k views

How can I make kimchi with everyday ingredients?

I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it with regular vegetables?
5
votes
9answers
21k views

My sauerkraut has mold covering the surface, is it ok?

I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim ...
2
votes
2answers
155 views

Cabbage Slaw w/ Teriyaki?

I recently had some spicy chicken teriyaki. It came with a side of what was just cabbage in some clear liquid. I've not had luck identifying it online, any idea what it may have been? It was a bit ...
4
votes
2answers
3k views

Is white cabbage that has turned rose-colored still safe to eat?

We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored. The top layer was pretty dry when I ...
3
votes
3answers
2k views

How can I make sauerkraut to best preserve the probiotic elements?

I know that making Sauerkraut is basically putting layers of cabbage and salt in a jar and then filling with water. However, I have been told that doing this at home can allow generation of good ...
3
votes
1answer
1k views

Cooking with Ornamental Cabbage (Kale)?

Is it safe to cook Ornamental Cabbage such as this Should I just pretend its your average cabbage when cooking with it?
4
votes
2answers
409 views

How do I incorporate cucumbers into cole slaw?

I am entertaining the idea of making a spicy (apple cidar vinegar, sriracha,etc) cole slaw and am looking to temper the heat a bit with cucumber. Is the best option to slice in long strips? Is so, ...
7
votes
3answers
7k views

cabbage - volume to weight conversion?

I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. ...
2
votes
2answers
350 views

Red sweet and sour cabbage…drain or not?

The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it says to drain cabbage when cooked and ...