Cabbage keeps best intact and in a bag in the crisper of your fridge. If you must cut and use only part of it, wrap the leftovers tightly in a plastic wrap to prevent from browning.
Cabbage is great when chopped or shredded and paired with other raw vegetables in a slaw. It can also be boiled, steamed, sauteed, and stir-fried. It should be cooked until just tender and not limp.
Kohlrabi Cabbage Slaw
3 C chopped cabbage
1-2 kohlrabi bulbs, peeled and grated
2 stalks celery, thinly sliced
2 carrots, thinly sliced or grated
2 T minced fresh onion or green onions
1/3 C sugar
½ t salt
1/8 t pepper
1/8 t celery seed
½ C mayonnaise
4 ½ t apple cider vinegar
In a large bowl, toss together salad ingredients. In a separate bowl, whisk together dressing ingredients until smooth.
Pour dressing over slaw and stir to coat evenly. Chill in the refrigerator at least 1 hour before serving.
Cabbage and Dumplings
- 1head cabbage
- 1⁄4cup butter or 1/4 cup margarine
- 1⁄2teaspoon garlic powder
- 1teaspoon salt
- 1dash pepper
- 1large onion, chopped
- 1cup flour
- 1⁄8teaspoon pepper
- 1⁄2teaspoon garlic salt
- 1teaspoon parsley flakes
- Chop cabbage into large chunks and steam until clear in color; drain.
- In same pan melt butter, sauté onions, add seasonings and cabbage.
- Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
- Remove dumplings directly to cabbage mixture, combine and enjoy.
- Can serve in a crock pot on low setting for parties. (www.food.com)