I love cabbage! I like to slice it up almost like it is shredded and sauté it with a thinly sliced onion, salt, pepper and a bit of butter. Yummy veggie dish.
Going to try your version soon. Usually, I sauté a bunch of onions first. Add the cabbage with water to steam. No browning. I was taught to only add tomato when the cabbage is as tender as you prefer. Something about the acid which slows down the softening and you have to cook it much longer. Stay warm guys !
I learned some recipes with Cabbage and its underrated. As you said, its inexpensive and keeps really well. I make soup with it, think Potato soup with Cabbage and less potatoes blended to desired consistency. Its quick and delicious. Also have stumbled on some other channels using shredded cabbage and veggies, pan fried like potato cakes. And Cabbage and Egg Noodles is good, versatile with flavoring, great Winter time fare.
Yay! a vegetable recipe!! I enjoy braised cabbage, but this is a very differeny recipe from the one I usually use (that involves apple cider), I look forward to trying this. I do appreciate that you can often buy a 1/2 head of cabbage, as even though cabbage keeps well, a whole cabbage head is still just a lot to deal with when you are making meals for one.
Do you have a particular spice blend that you use? My German grandfather got every recipe he found trying to replicate his Mom's. Eventually the spice tin that came from Europe was too worn out and they never figured it out exactly.
LOL I do, too. I think it was for sauerkraut I haven’t gotten around to yet. Like fabric, yarn, miscellaneous craft/ home improvement supplies, etc. I often find food items (especially weird spices and stuff) I have to stand there and wonder, “Now what was this for? “ 😂
That looks amazing! I'm going to make it for supper. There's a Japanese dish, butter, miso cabbage. It's college student food, but I love it. Noodles with cabbage and tuna with butter, garlic and miso paste. I can't link it here but a quick search ought to give you a bunch of recipes.
Braised cabbage, the variations could fill a book; braised in milk, almond milk, yogurt, broth in all its flavors. Multiply these by all the variables of fat, alliums, herbs and spices and the list goes on. (I wonder how one could make a cabbage dessert?) My latest enthusiasm for storing veg is double bagging. The produce goes into a brown bag or a wrap of paper towels. This package goes into a plastic bag. This sounds like an eccentric old man thing, which I can't deny, but it works. The paper keeps the veg from going slimy as it does in plastic alone and the plastic keeps it from drying out as it would in paper alone.
I needed a chuckle....the "forgot to record " comment helped. Cabbage is like cilantro... you love it or hate it. I love it, and this dish looks awesome. Thanks so much. Have a wonderful weekend everyone.
If you threw in a couple frozen meatballs with the cabbage in the low oven it might seem even more like cabbage rolls and so much simpler. Cabbage is an unsung hero!
looks like a thing my grandmother on my mothers side would occasionally make (she was ukrainian) so would often make cabbage rolls as well -- i miss her and wish i could have learned from her -- but she was one of those women who would kick you out of 'her' kitchen while she was cooking/baking
Cabbage is just a flavour carrier for anything you want to throw at it?looked delicious from BIGMICK IN THE UK 🇬🇧 without snow, and now a rumbling tummy?
A... request. Wondering if you could show how you keep your beautiful enameled cast iron looking so good? I feel like I ruined mine and it's probably a lost cause, but if I get more, I'd like to have some ideas on how to maintain it. Everything you use looks great!
Don't use metal utensils like he did for one. Metal has ruined more than a few dutch ovens and dutch skillets. Once they are scratched they will just continue to deteroriate.
@@nighthawk_predator1877 I've had that pan 15 years - it gets used on set 5 or 6 times a week, pretty much always with metal utensils and there are no scratches or damage to the pan. In 15 years I've used that pan more than others would use it in 3 lifetimes, and it still looks as good as new. You can use metal utensils, if you respect the pan and it was quality to begin with.
Speaking of cabbage, I’m hoping you decide to tackle another of the classics; borscht! I imagine it’ll be quite the rabbit hole. My heritage is Ukrainian Mennonite, and even amongst ‘my people’, there are many opinions on how this should be made. The only constant seems to be cabbage. My mom used a ham bone to make the stock. It could be a fun trip and not without much debate. Much like asking Italians the proper way to make Sunday sauce.
Cabbage is one of my favorite versatile vegetables. I will have to try this soon, as I haven't tried braising them before. But cabbage slaw/salad, steamed cabbage, and stir-fried cabbage are regularly on my menu
Okay, Glen is a hero, he went right into not just giving you a recipe to follow, but a little bit of the science of cooking to explain that you don't HAVE to use exactly what he does, like he's getting everyone ready to understand old cookbooks for reasons my tiny human brain cannot fathom. Kidding, kidding, it's a big human brain that's good at fathoming stuff, but really some these videos have taught me a lot about cooking, and I like to think I was already pretty good to start with? I think you make some of the best RU-vid cooking videos.
interesting how julie instantly thought cabbage rolls because when I saw the result it totally reminds me of how my family does them originating from michigan in the bad axe area. lots of polish immigrants there back in the day. have you done a cabbage roll recipe video? I remember making them with my great grandmother.
Thank you Glen, for pronouncing Cumin the right way. I get tired of hearing folks who should know better say "kewmin"! Also, even though I'm not a fan of tomatoes with cabbage, this looked really tasty. I might try it with beef broth.
Just a thought but you could use this (as you said flavoured or spiced as you like), as a filling for Polish perogies or dumplings of any kind, from any culture.
I've got a similar recipe, thematically at least. I don't braise, I cut the cabbage into 1cm thick slices and saute with chorizo and challotes. Once it's got a bit of browning I add a tin of tomatoes and a small amount of chicken stock. I usually saute on a low heat and just add chicken stock if it dries out too much. I like it slightly saucy and it comes out a bit pasta like if you time it right so the cabbage has some bite left. I tried braising, but it lost too much texture and I've got an instinctive negative reaction from overly soft vegetables. I also use red cabbage, it probably makes no difference, but I like the pop of colour.
@@stetson999 my university has a cooking class I'm currently taking, we have exactly 4 hours actually. Though that includes dish washing and cleanup as well.
Years ago there was a food court staple-bourbon chicken and cabbage on the side. The thin slices of cabbage were cooked until incredibly tender and I love to make it that way. Never thought to braise, just to slowly sauté or steam. Gonna give this a try. Thank you for another great recipe and video.
This gives me the "incentive" to buy one of those braisers. I grew into cabbage. Wasn't a fan until I had kids and started cooking regularly. I make southern fried cabbage all the time. I like it better than boiled cabbage with corned beef. I have to try this! Thanks Glenn!
Wow this looks good, it reminds me of a Polish dish with minced pork and butterbeans, and I suppose you could add them. You mentioned cooking a ham so as a side this makes total sense
THANK YOU SUPER RECIPE.....have had cabbage in refrig....NEED TO COOK...Now that I discovered this new recipe...here I go. Thanks again..for your GREAT RECIPE.
G'day Glen. An interesting side note to the question of if you are a Keen or Coleman person. This has nothing to do with cooking. In Australia, we have a common saying, if you are really enthusiastic about a particular event. We say you are keen as mustard. I am sure you can work it out ;)
Looks delicious, though the oven is not really a thing here. Hey, can anyone direct me to some tasty Glen recipes that DON'T end up in the oven? Seems like everything, even pasta, eventually involves turning on the oven. Any good stovetop meals ?
Colman's vs Keen's. According to the McCormick Foods website: "In 1995, Unilever purchases the condiment side of Reckitt & Colman. Reckitt & Colman retains the Colman part of its name and continues to make mustard - the famous American mustard called French's. Outside of the UK, in places such as Canada and Australia, Colman's still sells its mustard under the KEEN'S name." I wonder if it is the exact same powder?
I HAVE to make this! Glen, do you by ANY chance have a copy of, I believe it was called, "The Milk Diet"? It was a pamphlet-styled booklet from the late '70's/early 80's produced by the Ontario Milk Board (I think). It had recipes for a 7-day meal plan including curried chicken, beef and broccoli stir fry, and sweet and sour red cabbage - with a check list at the back to keep you on track of your choices. I used to have it, but I can NOT find it and I can't locate it online. Have you ever seen it?
I do almost the exact same recipe. Only difference is I cut the cabbage into quarters, drivel with olive oil, sprinkle with kosher salt, and broil outside down for about 15-20 mins. Really helps the flavor profile. Then I spoon the brazing liquid over the quarters about half-way through. 325f for about 3hrs
I bought a small head of cabbage last week, why I don't know... Haven't had a good idea for it, but I do now. 😁I'm going to have "braised cabbage" for dinner to go along with the ham slices left over from.... ta da... frozen left over slices of a two week old ham dinner I had. Thank you Glen.........
Ok, I made this today, but because I didn't have the full 4 to 5 hours, I cut the cabbage into smaller pieces and braised it for 2 hours. Excellent, served some smoked pig shoulder (Schäufele) and boiled potatoes with it.
Hi Glen - didn't make this recipe exactly per se (I cooked it on the stove instead of braising it in the oven) but I really liked the spicing with cumin and cabbage and tomatoes. Previous attempts without cumin were....a bit bland. Thanks for sharing, keep it up!
This looks delicious. I love cabbage and eat it often, but I usually fry it up with some breakfast sausage (Jimmy Dean Hot Sausage). Sometimes I use it as the primary ingredient in a more traditional stir fry. I can't wait to try this method. Your spice combo sounds great. I'm also fond of garlic and chipotle, so I may try that as a variation, but I think I'll try your combo first. Thank you so much for this. This is the first video of yours that I have seen, so I know I'll be busy searching for others now.
Amusingly I think I'm going to adapt this method to the ingredients I use make stuffed cabbage and make lazy unstuffed cabbage rolls. Make meatballs and cabbage wedges instead.
Cabbage keeps a very long time. Over time, the cut end will turn black, but you just shave that off and it's good to go. Sadly most Americans think that it has spoiled and through the rest away. The braised cabbage sounds amazing. I look forward to trying it.
Cabbage is the best I don't understand why people think it is not a normal vegetable to use. Another favorite is Bok Choy and I am fortunate to live close to an H-Mart that has about six different kinds usually of it. Along with 2 or 3 different kinds of cabbage. Asian supermarkets have incredible selections of vegetables.
I saw a YT vid about a low calorie, low cost cabbage soup, (meatless). Poster said it was a great recipe for weight loss because it provided vitamins and minerals, etc. and kept hunger at bay. Do you think this braised cabbage could become a good mestless cabbage soup?.
I really like red cabbage simmered in apple juice (just the cheap long-life made from concentrate type is fine) with caraway seed and juniper berries. Delicious and a really beautiful colour. It works with any cabbage but the jewel-like colour of red cabbage is a real bonus.
Bacon, Cabbage cut in chunks, Apples chunks, salt, pepper, braise then add organic apple juice, cover and cook till cabbage it tender or to your liking. I like mine a little firm.
I'll give this one a go. Due to energy prices in the UK, after the colouring, it will be transferred for several hours in the Slow Cooker/Crockpot Thanx.
